First vision, then vendors. Then products. A natural progression. A natural succession.
Each and every food product incorporated into appetizers, salads, soups, entrees and their accompaniments and desserts is thoughtfully considered and chosen by Cedarbrook’s culinary team. In concert with involved and interested artisans.
All food groups are valued equally: dairy, produce, meats.
From Valentina variety or Seastack Pacific Northwest soft-ripened goat cheese to locally harvested garnet yams, baby beets, cauliflower, salsify, organic butter leaf lettuce. From Oregon truffles (white, brown or black) to low-sulphur, high water content Walla Walla sweet onions. Contemplate the locally foraged mushrooms whose varieties include Black Trumpet, Chanterelle, Oyster, Lobster, Cinnamon Cap and Hen of the Woods. Can you almost taste their freshness?
From dungeness crabs inhabiting West Coast eelgrass beds and water bottoms to Victoria Island scallops to all-natural Oregon grown and fed beef. Or how about that same-day fresh albacore tuna caught in the waters of the North Pacific?
Willamette Valley Filberts and chestnuts from Washington state farms.
Breads and rolls baked fresh daily and locally.
Unique fruits such as quince and huckleberries. Even the ozette potato (a relatively unknown and not majorly commercially produced fingerling potato), imported to the Pacific Northwest from South America in the late 1800s.
And ponder for just a moment the local organic, sustainable chocolate used in Cedarbrook’s tantalizing desserts.
From farm-to-table, the Cedarbrook culinary team is passionate about the process . . . ultimately resulting in the delight and enjoyment of Copperleaf Restaurant & Bar and banquet and catering diners of any day part.