At Cedarbrook Lodge the culinary team is committed to sustainable and responsible stewardship of lands and oceans. This has become a necessity. Each team member is committed to good food that’s expertly prepared with a “mastering of simplicity” approach. With more diners having a strong desire to trace their food “back to the farm,” connecting them to wholesome, organic and all natural ingredients is essential. The passionate search for superior seasonal regional products and the relationship between farmers and chef is very relevant. It is the driving influence that contributes to Cedarbrook’s outstanding cuisine and hospitality experience and ensures a sense of wellness and pure dining enjoyment.
The Heart of the Experience
It is the food and beverage team’s desire to help others discover the magic, pleasures and poetry of the table. Life can be complicated and full of unrest and indecision, but one thing remains constant: the desire to nourish mind, body and spirit through food.
Inspiration, Discovery and Tradition
Cedarbrook’s food philosophy is about possibilities, now and in the future. The team supports real world sustainable practices and agricultural development, fair trade organic farming and the slow food movement. Roy Breiman and Mark Bodinet have developed meaningful relationships with growers, ranchers, fishermen and local artisans; Cedarbrook’s cuisine is seasonal and reflects a strong artistic expression. You’ll find the entire Cedarbrook Lodge food and beverage team believes no other region offers greater agricultural abundance and environmental awareness than does Puget Sound and Washington State. Culinarily speaking, this team is committed to uncommon passion, unconventional comfort and unsurpassed experience. With a quintessentially Northwest flavor. Bon Appétit!