Whale of a Time!

The db group went on a whale watching trip together, and it was amazing!!!

Watching the Orcas was a life changing event to me. We saw so many whales... they were jumping out of the water (aka "breeching") and almost doing Sea World style tricks? I felt like tossing them a herring or something!

The crew on the boat were so knowledgeable, you can tell that they are passionate about what they do! I learned about Orcas eating patterns, which is a concern to me. The Orcas have had to change their eating patterns, like us, due to the "salmon situation" but are doing what they need to get by and stay healthy.

Want to take a trip? Check out Deer Harbor Charters, the first eco-tour company in the San Juan Islands to use biodiesel!

- Chef Janay

The Funhouse

This Monday we held a benefit BBQ for a local kids program called The Funhouse and it was a blast! The weather was pretty good, cloudy but not raining, and warm.

It was held onsite at Doe Bay and some people had not been out to "our side of the island" for years! People really enjoyed listening to the AM String Band and watching the wildlife from our cliff side dining! It was a success on many levels- bringing community together over food and music is always a good idea!

Many thanks and congratulations to the fine folks from The Funhouse, you are doing great things for kids and community!!!

- Chef Janay

Blessed are the cheesemakers!

This past Monday I went to a Seattle Chef's Collaborative meeting in Seattle, and the topic was cheese. Anyone who knows me can tell you this - Janay loves cheese! There were so many varieties from different animals; goat, sheep, and cow. Also many different styles of cheesemaking - curd, pressed, aged and fresh! Wow! I learned a lot from this tasting and talking to the cheesemakers.

I also got to meet several board members of SCC and had great conversations. Thanks for all of your support SCC, and thank you for the opportunity to make these connections with farmers! I look forward to adding my favorites to the cheese plate at db, and throughout the menu as well.

It ain’t easy being cheesy,
- Chef Janay

Abigael

I would like to introduce my new Sous Chef, Abigael Birrell! She comes to us from Carmelita's in Seattle and was the former Executive Chef of the Candle Café in New York City. She brings to us a wealth of new ideas and technical knowledge, as well as a passion for local cuisine and commitment to excellence. I couldn't be happier about her decision to join us; we go together like strawberries and rhubarb!

This week, Abigael and I went on a wine tasting tour with our wine representative, Pete from Noble Wines, along with some other industry folk. It is hard to describe the kind of "work" this was for us. It was quite an endurance test, that's for sure! We went to eight different wineries in two days, and boy is my palate tired! I personally learned a lot about Oregon Pinots and how much I love them! We were also shown different techniques used to achieve optimum flavors, from oak barreling to the use of stainless barrels. Like in cooking, there are countless interpretations of "the rules", when to follow them and when to break them!

Speaking of fermentation, Sandor Katz is coming to db on June 4th to speak about his book, Wild Fermentation. We will be making a special meal of fermented foods from bread and chocolate, to beer and cheese! Details will be posted on the Café website soon, so stay tuned! Meanwhile, take a look at his website: www.wildfermentation.com/

Cheers!
- Chef Janay