Eater – The Willows Inn Is a Fine-Dining Astonishment

Our trip began with a two-hour car ride north from Seattle. To the west, we passed the Olympic Mountains, their peaks scribbly against the horizon, and the network of sister waterways (including Puget Sound) that comprise the Salish Sea. The Cascade Range stood...

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Opinionated About Dining – Top 100 U.S. Restaurants 2016

2 The Willows Inn Blaine Wetzel, a native of Olympia, Washington, has come a long way. After spending a year and a half in the Noma kitchen, he decided it was time to go back home to Washington and open a restaurant of his own. He checked out a bunch of locations and...

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Departures – World’s Best Luxury Farm Stays

The Willow’s Inn, Lummi Island, Washington At this Inn and James Beard Award-winning restaurant, one could say the entire island is its pantry: chefs forage for seaweed on the shore below the main house, pluck wild berries off the property’s bushes, and fish the Puget...

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The Seattle Times – What is Pacific Northwest cuisine?

AT HIS OLD CHASER FARM on Vashon Island, Matt Dillon reaches over a wire fence to scratch one of his pigs on the head. “If I fell down in there, he’d eat me,” Dillon says affectionately. Renee Erickson bangs her little Boston Whaler into the back of a sailboat while...

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The Seattle Times: The Willows Inn cookbook is coming

1. COMING SOON FROM BLAINE WETZEL: “Sea and Smoke: Flavors from the Untamed Pacific Northwest,” the cookbook from Willows Inn chef Blaine Wetzel, with writer Joe Ray, is coming out October 27. Charity Burggraaf’s photos of Lummi Island and Wetzel’s food are almost...

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This Is My Northwest – Unearthing the Magic of Willows Inn

THE ISLAND I-5. Exit 260. Lummi Island. Someday…someday. That was it. I had driven past that exit one too many times. I had read too many articles since 2011 about the Willows Inn and master chef Blaine Wetzel’s culinary magic. I had heard far too many “you MUST go,...

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The MUNCHIES: Guide to Washington: Island Gourmet

Tarik heads north to the Salish Sea near the Canadian border to experience two interpretations of farm-to-table cuisine on the remote San Juan Islands: one prepared by a fourth-generation island resident, and the other by James Beard Award-winning chef Blaine Wetzel....

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