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We're still working our asses off, but we take breaks.

Restaurant Editor, admits that “a lot of people talk about this notion of farm to table.” But this isn’t a gimmick—for her, “Jay Blackinton is taking it to its most ambitious extreme.”.Blackinton sources most of his food from the island, and most of that from the restaurant’s proprietary farm.

To describe his food philosophy, he cites “this idea that right here, right now, what’s happening—we can build a meal from this.” Nilou Motamed,.’s Editor in Chief, sums it up nicely: “If it doesn’t grow in Orcas Island, Jay’s not interested in it.”.All this makes for food that is fresh, dynamic and meaningful—and based around a deeply rooted sense of place.

For Rothman, it’s clear that Blackington tries to “honor every single ingredient, whether it was a pig that he was slaughtering for.or if it was a leaf of.

that he was growing.”.

Seedless watermelon, cut into 2-inch cubes.My mother could make a perfect pot of rice, and she never measured it.

My father's rice was less than perfect and he measured it all the time.I'm more about the measuring part because the other part was more intuitive.

I could probably do it now, but usually I do measure my rice.At my restaurant, I cooked rice in a rice cooker, and I didn't measure the water.