The resort is so beautiful right now. The spring flowers are beginning to make their way through the ground, and there is a cherry tree already budding! It is putting me in a mood that I can only describe as ecstatic to be alive and well on this island location! Coming from Alaska, I am endlessly infatuated with food grown outdoors, and springtime at large! That’s right - you heard it here… Springtime!

In food news, last week, we all met with our representative from Noble Wines, Pete. Pete brought us over some samples from Lopez Island Vineyards. It's amazing to me that such wonderful wines can come from the San Juans. It’s so fascinating learning more about Washington wines, and how our state, along with Oregon and Idaho are up and coming wine regions. There will always be a place for French Champagne and Italian Vin Santo, but I would like to take our “eating local” to greater heights and incorporate our beer and wine menu. Eat locally, drink locally.

See you in the café!
- Chef Janay

This week I spent some time relaxing in the hot tubs, and really thought about what I’m doing out here in the "middle of nowhere” making food. Truth is, I love it here… the access to great produce and seafood never ceases to amaze me.

I went for a walk out on the flats when the tide was out and found quite a few oysters and I wished that I had a bucket! I left this one behind, quite a monster at more than 6 inches long!

Later I went to Obstruction Pass with my front of the house manager, Nichole, and found huge clam shells! Some people like to think of the world as their oyster, and here on Orcas Island, that is resoundingly true to me.

As a tribute to the world being my oyster, this weekends dinner special, pan fried oysters dredged in white cornmeal and cayenne pepper, served with smoky grits and sautéed kale. Does life really get any better than this? I don’t think so!
I feel truly blessed to be here, helping support a community that has opened up to me, and given me a chance to express my art.

See you in the café!
- Chef Janay

I had the wonderful opportunity this week to go to the Farmer-Chef Connection Conference in downtown Seattle. I made really great connections with different farmers and purveyors, and I'm super excited about my new resources for locally grown, sustainable foods.

I also ran into some old chef colleagues of mine, and they are on the same track with local, sustainable food - it gives me hope for the future of food. I really do feel that making local, sustainable food, we are building a revolution one plate at a time.

This weekend, Doe Bay is hosting members of Three Dollar Bill Cinema. I've created a special, movie-themed menu for their retreat (think The Big Chili, Somewhere Over the Rainbow Trout, and Live and Let Chai Creme Brulee) on Saturday night. If you're in the area, come by, it's going to be lots of fun!

Have a great weekend!
- Chef Janay