Locally-grown food, beautiful setting

Less than five minutes by car from Seattle-Tacoma International airport, Cedarbrook Lodge offers guests a quiet and unexpectedly secluded hotel  ideal for a wide variety of business and leisure travel needs. Located on 18 lush acres of natural, restored wetlands, the lodge displays quintessential Northwest style, while their Copperleaf Restaurant offers you a truly memorable dining experience.

The restaurant’s interior touts a brand new 34-seat indoor dining room accented with 100% organic bamboo fabrics and hand-blown glass sculptures by renowned local artists. Best of all, you’ll have an opportunity to enjoy farm-to-table regional cuisine with fresh vegetables from Cedarbrook’s own garden and mushrooms grown in a wooded area just outside the lodge. The food is wholesome, organic, and made with all natural ingredients.

A few of the locally harvested vegetables include garnet yams, baby beets, cauliflower, salsify, and organic butter leaf lettuce. Also on the menu are truffles (white, brown, or black) from Oregon, Walla Walla sweet onions, Dungeness crabs, Victoria Island scallops, and all-natural Oregon grown and fed beef. Look for  same-day fresh albacore tuna caught in the waters of the North Pacific, and breads and rolls baked fresh daily and locally.

Copperleaf Terrace, a beautiful outdoor patio made cozy by the large wood-burning fireplace, is open from late spring to early fall.

The Copperleaf Restaurant – an easy commute from just abut anywhere in Puget Sound.

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Copperleaf Recipe
Yakima Valley Asparagus Salad
Wynoochee River Blue Cheese, Champagne Vinaigrette

Ingredients
1 bunch green asparagus
2 each breakfast radish
2 ounces Estrella Family Wynoochee River Blue or suitable alternative
2 tablespoons champagne vinegar
4 tablespoons extra virgin olive oil
2 slices country bread
1/2 bunch fresh thyme
Butcher’s twine
Sea salt and cracked pepper
2 quarts boiling water, seasoned with salt

Preparation

Start by snapping off bottoms by holding asparagus with one hand just below the tip and the base in the other; lightly bend until it snaps. Next, peel off outside of asparagus leaving the tip fully intact. Securely tie the asparagus together in one bunch with the butcher’s twine. With your water at a steady boil, gently place asparagus bunch in water and set up a shocking bath using 1 1/2 quarts cold water and 3 cups ice. Remove asparagus from water when it is fork tender. Place directly into ice water. Leave in cold water until fully cool, approximately 5 minutes.

Presentation
Gently remove string from large asparagus and place all in a bowl with the vinegar and olive oil. Season with sea salt and pepper and go directly to the plate with the blue cheese. Lightly chop the thyme and sprinkle over asparagus and cheese. Serve with the lightly toasted country bread, fresh radish and Dijon mustard.

Yield 4 – 6 servings.

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