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Press Release – May 6, 2010

Seattle Meeting Hotels

Home » Press Release – May 6, 2010

CEDARBROOK LODGE ANNOUNCES SUSTAINABLE DINING
PRACTICES FOR ITS NEW NORTHWEST INSPIRED RESTAURANT
Copperleaf Restaurant adopts sustainable concepts for its ambiance, design and menu

Sustainable Dining at Cedarbrook Lodge

SEATTLE – (May 6, 2010) - Cedarbrook Lodge, a premier business and leisure hotel located on 18 acres of restored wetlands in Seattle, is pleased to announce its culinary sustainability concepts for Copperleaf Restaurant, Cedarbrook’s brand-new quintessentially Northwest dining establishment, set to open this June.

With the desire to nourish the minds, bodies and spirits of its guests, Copperleaf Restaurant strives to set a model of responsible and sustainable culinary practices by including concepts such as onsite farming, composting and water reclamation, as well as selecting local Northwest suppliers who provide Copperleaf with the best produce, meat and dairy products.

“Sustainability practices should be a critical part of any organization and it’s one of many things we’re proud of and excited to share with guests at Cedarbrook,” said Greg Bye, general manager of Cedarbrook Lodge.

Copperleaf Restaurant’s 34-seat indoor dining room will provide guests with an unsurpassed culinary experience. With interior design by GGLO Seattle, Copperleaf will be accented with unique elements such as 100 percent organic bamboo fabrics, hand blown glass sculptures by renowned local artists and artisanal handcrafted serving pieces, all set in the unforgettable ambience of Copperleaf’s large fireplace and floor-to-ceiling windows focusing on the views of Cedarbrook’s serene property including its many ponds, lawns and garden areas. Guests will also enjoy the same property views while dining on the Waterleaf Terrace, a seasonal patio which seats 30 and features a large wood-burning fireplace. The terrace will be open from late spring to early fall.

From breads and berries to cheese and chocolates, each culinary creation at Copperleaf is made from carefully selected ingredients from local farmers, artisans, ranchers and fishermen including Estrella Family Creamery, Allen Creek Farm, Snake River Farms, Painted Hills Natural Beef, Full Circle Farm and Wild Wheat Bakery. Copperleaf Restaurant’s culinary team also works directly with Armondino Batali of Salumi cured meats, Joe Malley of Fishing Vessel St. Jude, Bernie Nash of the Mad Hatcher Farm and Theo Chocolate.

Menu offerings at Copperleaf will include Butter Lettuce Salad with shaved culatello prosciutto, niçoise olives, “Black Creek Butter” cheese, sweet onions and garlic pretzels; Foie Gras “Torchon” with butter-pear relish, endive, brown butter and currant bread; “Snake River” Pork Belly with Ozette potatoes, preserved cherries and maple reduction; Painted Hills Beef Sirloin Burger with dijonaise, tomato jam and butter lettuce on a potato roll; Air-Dried Tagliatelle with “Foraged & Found” mushrooms and sherry crème; and Victoria Island Scallops with cauliflower, yellow foot chanterelles and Willamette Valley filberts.

Under the leadership of renowned Culinary Director Roy Breiman and Executive Chef Mark Bodinet, the Copperleaf Restaurant’s culinary team provides diners with a true Northwest farm-to-table experience.

“We’re pleased to give our guests a refined and responsible culinary experience while supporting both local businesses and our environment,” said Breiman. Breiman comes to Copperleaf with a wealth of experience including positions in the Northwest as Executive Chef/Culinary Director of Salish Lodge & Spa in Snoqualmie, Wash., where in 2005 his culinary team was named the number two dining destination in the US by the annual Conde Nast Traveler poll. He was also named one of America’s Rising Star Chefs by PBS, a “chef to keep your eyes on” by John Mariani of Esquire magazine and one of 13 “Top Hotel Chefs in America” by Bon Appetit.

Bodinet recently returned to the Northwest after five years as Saucier of the world renowned French Laundry. “It’s inspirational and gratifying to know exactly where all of my ingredients are coming from,” Bodinet said. “When we say our menu is seasonal, fresh and local, it really is.” Whether it comes from Cedarbrook’s onsite Chefs’ garden or the local farmer’s market, authenticity is the cornerstone to its commitment within the region.

Copperleaf Restaurant’s culinary team is passionate about sustainability, local farms and a truly seasonal approach to all of its menus, including those offered for Cedarbrook’s weddings, banquets and catering events.

For more information about Cedarbrook Lodge or Copperleaf Restaurant, visit www.cedarbrooklodge.com or call (206) 901.9268.

About Cedarbrook Lodge
Cedarbrook Lodge is located at 18525 36th Avenue South in Seattle, Wash. less than one mile from Seattle-Tacoma International Airport. Nestled on an 18-acre oasis of restored wetlands, Cedarbrook Lodge features the coveted combination of a convenient location, serene setting, exceptional guest service and more than 23,000 square feet of event space ideal for many occasions including business meetings and conferences, weddings and social gatherings. For reservations, call toll-free (877) 515-2176. Contact Cedarbrook Lodge directly at (206) 901-9268 or visit http://www.CedarbrookLodge.com.

About Coastal Hotel Group
Coastal Hotel Group is a privately held, Seattle-based hotel hospitality management company specializing in distinctive luxury hotels, resorts, inns, and lodges. Established in 1987, Coastal Hotel Group has earned a reputation for providing remarkable lodging choices for the discerning traveler. For more information, visithttp://www.CoastalHotels.com.

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Media Contacts:
Sarah Biggerstaff / Katie Riese
Richmond Public Relations / (206) 682-6979
sarahb@richmondpr.com / katier@richmondpr.com