About Our Food

Chef Dustin Ronspies and his team craft local ingredients into elevated dishes that delight, surprise and tell a story. 

Our stories start with the local, family-run farms across our region that produce ducks, beef, vegetables, fruits and cheeses. We work with fishing vessels and foragers who pull the Pacific Northwest's best ingredients from the earth and the water. Our menu is a direct result of the amazing products these people bring to us. 

"I believe in the artistry of food," Dustin says. "A restaurant should be about people eating together, and having a good conversation. Life is at it's best when you are eating, drinking and spending time with people you love."



 

Seasonality

We love being creative with the bounty of local produce that comes through our door. Our menu changes frequently to incorporate the best of each season.

 

Partners

As we’re faced with greater challenges around food quality and sustainability, our hope is to bring greater attention to the hard work of Northwest farmers. These people are tirelessly dedicated to the land, and they provide us with amazing and diverse local produce.

Each night, our menu is driven by the ingredients we get from these farmers. We like to say that Art of the Table is a restaurant built on relationships. It's our relationship with these farms, and the people who run them, that lets us create beautiful food using the highest quality ingredients. 

We invite you to get to know our purveyors, who play a vital role in shaping our menu (and our food system!), and pay them a visit at your local farmers market.

freshfish_2017

Our Favorite Farms

Hilario Alvarez started his own farm after years of working for others, building what became one of the largest organic vegetable farms in eastern Washington. Alvarez Organic Farms began in 1988 and now boasts about 300 varieties of gorgeous organic produce. In 2009, Alvarez was named Farmer of the Year by the Tilth Producers of Washington.


For over a century, Collins Family Orchards has been fixated on fruit. With Calvin Collins at its helm, processes are constantly improved and experimenting happens often. Collins is a third generation farmer with over forty years of experience developing new farming techniques and fruit varieties. At Collins Farmily Orchards, the key to producing optimum fruit lies in the details, from selective pruning to obtain quality over quantity to grafting and planting new fruits and waiting until the fruit is at the peak of flavor before picking.


Jones Family Farms on Lopez Island, Washington is one of the few farms that offer wide ranging products including proteins, poultry, produce, seafood, and shellfish. Its diverse operations include a grass-based pastured livestock farm, a shellfish farm, and commercial fishing operation that harvest healthy wild stocks of salmon in the Puget Sound.


Some of our favorite cheese comes from a small farm on Vashon Island where Jersey cows roam. Kurtwood Farms concentrates primarily on their farmstead cheese and every step of the process is personally attended to by farmer Kurt Timmermeister. The farm has its own creamery and cave where they create and age award-winning cheeses like its Dinah’s, Flora’s and LogHouse cheeses. Visit the farm’s shop in Capitol Hill, Kurt Farm Shop, which has farm-fresh cheeses and ice cream for sale.


Ten acres in the Snoqualmie River Valley belong to Local Roots, a family farm devoted to growing vegetables the old fashioned way. Husband and wife, Siri and Jason, work alongside their team to build soil fertility and control weeds and insect damage all without synthetic inputs. Local Roots supplies their produce at various Seattle farmers markets and through their CSA subscription program.


We fondly refer to our friend Brent Olsen and the folks at Olsen Farms as our meat-and-potatoes farmers. Olsen Farms specializes in heirloom potatoes and beef, pork, and lamb raised without hormones and antibiotics. At Olsen Farms, located in a lush mountain valley in Northeastern Washington, Brent and the family hand-sort and pack over 20 varieties of potatoes to ensure quality and specificity.


Husband and wife John and Rose Aschenbrenner, a nurse and software engineer respectively, were seeking an opportunity they could enjoy together, and from which they could eventually retire from their full time jobs. After an intense brainstorming session, the couple began researching the concept of raising ducks.

They contacted a farm in France and spent two weeks on the farm where they learned the trade. Pleasant View ducks are fed an all natural grain diet, free of hormones or antibiotics. These practices are part of Rose and John’s greater goal to provide high quality ducks that have been raised with respect, treated humanely, and processed with great care.


Sidhu Farm’s farmers market stand is among the most difficult to resist, billowing with organic blueberries, strawberries, raspberries, and assorted varietal berries. Chet Sidhu and his team of farmers also grow a wide assortment of vegetables like tomatoes, cauliflower, and Brussel sprouts at its blueberry farm in the heart of Puyallup Valley. They also offer their seasonal jams and honey at certain farmers markets in the Seattle area.


Silver Springs Creamery is a small family-owned farm in Lynden, Washington that makes artisanal cheese, gourmet ice cream, and yogurt with the milk from its herd of Jersey and LaMancha goats. Their animals are primarily grass-fed with roughly 80 percent of the grass coming directly from their land. Silver Springs Creamery is the first cheese plant in Washington State to earn a certified salmon safe distinction.


Alongside the Skagit River lies the family run organic farm, Skagit River Ranch where George and Eiko Vojkovich raise certified organic, grass-fed beef along with pork and poultry. The ranch became certified organic in 1998. Skagit River Ranch grows a variety of grasses, legumes, and herbs to provide their animals with natural nutrients.


Taylor Shellfish provides us with sustainable shellfish “from larvae to table”. The family venture, based in Shelton, Washington, has over one hundred years of tradition and education farming clams, oysters, mussels and geoducks and they are the largest producer of farmed shellfish in the United States.


More info coming soon!


Aspen Hollow Farms

More info coming soon!


More info coming soon!


More info coming soon!


More info coming soon!


More info coming soon!


More info coming soon!


More info coming soon!