RESTAURANT MARCH

At one end of the cook line, a WoodStone Mt. St. Helens model, solid-fuel Char Broiler will burn apple wood for wood-fired steaks and seafood; at the other end of the line, a state-of-the-art Blodgett combination oven-steamer will deliver fresh-baked rolls made with local organically grown flour and slow-braised dishes prepared from local pastured meats. In between, a deep fryer filled with non-GMO corn oil will be filledwith crisp golden fries from Washington-grown potatoes. Modernist touches will come from an immersion circulator that will produce items like perfectly consistent liquid-centered duck eggs for a classic Salade Lyonnaise.

Primary location: Bainbridge Island United States