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Ink - Stories - Cascade Harvest "What's Fresh" Newsletter - May 2010

Review Seattle Hotels

At the Table with Cedarbrook Lodge's Chef Mark Bodinet

Cedarbrook Lodge, a distinctive, quintessential Northwest style guest retreat— nestled on 18 lush acres of restored wetlands in Seattle, is also notable for their outstanding commitment to sustainable practices, including what's going on in the kitchen

Chef Mark Bodinet (along with Culinary Director Roy Breiman) is one of the principal architect's of Cedarbrook's "culinary sustainability," which includes everything from 100% biodegradable packaging for to-go food and beverages, on-site composting and on-site farming with four distinct growing areas, and mushroom garden.

What led to your interest in sustainability from a culinary perspective?

Before Cedarbrook, I spent five years at The French Laundry in Napa Valley, working with magnificent products and a highly skilled team. Working at one of the country's leading restaurants with Thomas Keller and knowing his commitment to his food was one of the most important lessons I learned. I was able to really find what made me happy as a chef; which was to use the best local products available. The idea of supporting my community was something that really stuck out.

What motivates you to support local farmers?

They are the foundation to our entire ecological system and buying from them as often as you can only helps grow the ideals and strength of our community. We live in a place where you can go to the local market and buy goods that were grown or raised in our own community. This is special—not everyone has the opportunity to be around.

Who are some of your local suppliers?

Fishing Vessel St. Jude, Estrella Family Creamery and their lovely artisan cheeses, Full Circle Farm, Mr. B's Honey and Pike Place Brewery. These are just a few from the areal; we also source from around Washington and Oregon.

What's your advice on how to "keep local?"

You don't always need to go to the farmers market—if you're at a grocery store, look at the labels and if the origin isn't listed just ask, so you know that you're helping the greater good and contributing to the success of our farmers. The hardest thing to do is buying with the season. It's the strength to say no, and buy the freshest available products you can from somewhere local or grow your own.