Would you like to view the UK edition of this site?

View UK Edition

Northwest Agrarian Cuisine in Hogstone's Wood Oven, Seattle

Northwest Agrarian Cuisine in Hogstone's Wood Oven, Seattle

Heritage - Sn 1/Ep 5Heritage - Sn 1/Ep 5

Create a free account with Tastemade to save recipes and videos!

In this episode of HERITAGE, we visit Orcas Island to meet Jay Blackinton, a farmer & chef who is redefining farm-to-table for his customers. His menu changes daily and is made exclusively with what he and his team have grown on the island.

Shop Tastemade

See All
Tastemade App

To save this video and more, Download the Tastemade App

Facebook Comments

Transcript

- [Man In Yellow Hat] How it is that I came to be out here, back on this island at all, was because I was looking to become closer to my food and closer to the life-force that brings it all forward. - [Voiceover] Well this is like, really nice feeling soil. - This is the first field we started, over here. Who better to cook your food than the people who grew it? That was always the idea, was be out here in the morning, go in at night and cook. - We're farmers who wanted to have a restaurant. - Orcas Island is my whole life and a very special place, as long as I can remember. It's a place that I have such a deep love for, and a long history with. There's something about it that is special. I think it's the Lummi who have, their word for this place, Orcas Island, is something that means, the magic place. It's vibrant all the time. This place just has so much to offer, it's overwhelming. Our farm is about half a mile away. We want to be providing everything for ourselves, but we're also asking something of a customer. We're asking you to leave something at the door and be ready to step into our world, because you can go down the street and have something very familiar, if you'd like. But if you're coming here, you are going to see things you probably haven't seen before. We're not here to freak you out. It might be weird that you're drinking a broth made of something from a tree, but it's also delicious and those trees are all around your home. So, we're trying to make you look at things a little differently. - The chef-farmer, farmer-chef it is that way, because that's what we felt it had to be. Coming around to have reverence for all of these things, all these ingredients, is what makes it a life pursuit. - When somebody comes back to you and says, "Thank you for being here, thank you for growing food," that's kind of why I do farming, because I love to share with people. It's kind of like my art form. - We want to do two things. Firstly, we want to feed the people, and secondly we want to change the way the world looks at food. - We are creating a cuisine base purely on where we are and what's available to us in the moment. Curry squash, number two. - For your next dish we have our brown-butter poached red curry squash served over an apple puree, a little fennel frond to finish. - Wow, thank you. - [Waitress] You're welcome. - [Voiceover] Alright, Jay, mushrooms coming off the grill. - This island does not need another restaurant, the world does not need just another restaurant doing another thing, like the same old thing. We want to shake it up. - [Voiceover] Table five, pizza. - [Man In Green Hat] Is all this going out? - [Jenny] Well, yeah. - We're very very lucky in that, okay, we have one option for goat cheese, on this island, and it just happens to be people who are doing it in the best way that they possibly know how. It's like gold to us, it's very special stuff. - It's great because, as soon as we make it, it's out the door. So, super fresh. There's a lot of sustainability that goes on here. Everything gets used. And, no one's isolated, you're all together in this. This is, I just call it a Tomme. It's a French word for a farm cheese. It's a little drier, but definitely not a cow cheese. Lots more depth of flavors. - Oh, it smells delicious. - Yeah. - Yeah. - It's flavor is completely special. It tastes like spring. - That's the real food. - Yeah, exactly - [Jenny] And real taste. - [Jay] This tastes better knowing, where it comes from. Subsistence is certainly the goal. A lot of people, they're very skeptical about it. Like, "How do you do that?" You can create everything you need in a single space for a community. I love citrus, I love lemons, but it's not a thing that we have, so we don't work with it. If we need acidity, we'll use a fruit vinegar that we made. It's a sacrifice that we make. There's more than enough here. There's way more than enough to make delicious things all year round, that will sate all of your desires. - We work tirelessly. I dream about this work. It never stops, it is 24/7. I over think everything, I worry about everything all the time. Probably why I'm bald at 27. - I remember one year, we had this crazy hail storm came in, and it destroyed everything, it was just gone. We couldn't use it. Chard with giant holes all over, and what do you do with that? - It's pretty desolate in here right now. Around here, tomatoes are gold. So, this is a lot of work. But, that's part of what makes it taste so good, toil, every time. Buck Bay, Buck Bay Shellfish Farm. - For right here in our world, and our piece of the Northwest, this is a thing that we can do. And, if we can do it here, then there's a lot of other places that you can do this. It's just about adjusting to your climate. Where do you live? What's possible there? - They're beautiful. Eat it with a little beach mustard. It's pretty incredible. - When I was a kid, I grew up with two other siblings and a single mom and the one time a day that everyone would be together is dinner. Whether we wanted to or not, my mom was like, "This is a thing we do, everyday." I'd rather be dirt-poor and eat like a king, not having to worry about where my next meal's gonna come from ever again, for me, will keep me on the farm for the rest of my life. Because, that's the only insurance I need. I can figure everything else out.

Coming right up

Autoplay
  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder