Let your senses be tantalized by Cedarbrook Lodge's new Taste & Touch Series, a new collection that utilizes natural ingredients in a culinary and spa collaboration. The Taste & Touch Series is ever-changing so be sure to stay tuned to see what inspires us next.
“Taste & Touch is the pinnacle of the farm-to-table, farm-to-face and locavore movements,” said Copperleaf Restaurant’s Culinary Director Roy Breiman. “We’re blessed with an incredible natural bounty here in the Pacific Northwest and this series represents a lifetime of learning and a desire to see people fully immerse themselves in all things that nourish; both inside and out.”
Known for their creative spirits, both The Spa at Cedarbrook and Copperleaf Restaurant are bound by a mutual admiration for the gardens, fields and forests of the majestic Northwest, where innovative seasonal menus and restorative spa treatments coexist.
June’s plate and spa specials will highlight the Salts of the Seven Seas, featuring a Seasonal Sea Salt Body Polish. Guests are invited to create their own custom salt and herbal blends for creating a luxurious bathing experience at home. The Spa will feature other treatments such as: Blended Sea Salt and Oil Body Polish – choose from a selection of aromas to customize their polish as they revitalize skin tone, improve circulation and moisturize, including: cedar and calendula to invigorate, whispering pine to purify, sweet almond and lemon to refresh, field lavender to calm and pure honey to soothe; Herbal Salts Massage – a therapeutic massage incorporates the healing properties of comfrey, rosemary and calendula, a combination designed to promote blood circulation and restoration of skin elasticity; Salt Wrap – complete with a herbal masque to deeply cleanse and moisturize skin, this treatment is followed by a soothing rainwater rinse.
Copperleaf will feature a choice of salt cured Wagyu bresaola with Willowood Farm new potatoes, pommery mustard and aged manchego paired with Bonfire Extra Bold smoked sea salt, or Pleasant View Farm foie gras terrine with salted caramel popcorn, pickled Skagit Valley strawberries and charred scallions seasoned with Cyprus Black Lava sea salt.
August will pay homage to heirloom tomatoes, which will take center stage at Cedarbrook Lodge’s ever popular Fifth Annual Heirloom Tomato Festival on Sunday, September 11. Tomatoes are beneficial both when eaten or applied directly on the skin due to their high amounts of the antioxidant lycopene, which helps to neutralize cell damaging free-radicals and increases the production of collagen. The Spa will feature numerous tomato based treatments including; Tomato and Lime Brightening Facial – raw lime juice and tomato puree exfoliate and brighten skin leading to a more even skin tone and softer complexion; and Tomato and Olive Oil Body Polish – natural tomato enzymes exfoliate dry skin while olive oil rehydrates.
Copperleaf will feature a spread of tomato creations, including saffron tomato braised Spanish octopus with Sun Gold tomato gazpacho, picholine olives, crispy panisse and fresh garbanzo beans.
December’s treatments revolve around the Spices of the Season series focusing on thawing the body’s vitality while focusing on awakening and rejuvenating the senses with good tidings in the form of allspice, clove, vanilla bean and ginger root. Treatments will include a Root and Rock Combination Package – a perfect winter body exfoliation which restores radiance and stimulates the senses with organic ginger root, followed be a soothing Brookstone heated stone massage; Cinnamon Spice Foot Scrub – a unique blend of cinnamon and festive spices reduce inflammation and rejuvenate the feet with a warming foot soak, exfoliation and lower leg massage; Orange Peel Purifying Facial – an effective yet luxurious facial replenishes lost nutrients while stimulating cellular regeneration; and Salt and Pepper Body Polish – circulation stimulating sea salt combined with organic Sacred Earth massage oil and freshly ground peppercorn work to rejuvenate through this whole body polish.
Culinary highlights from Copperleaf will include Gingerbread roasted wild Hawaiian venison with brown butter salsify, five spice poached pears, maple shallot soubise and green peppercorn mustard, and parsnip vanilla agnolotti with coriander glazed pearl onions, Applewood smoked bacon and allspice rum raisin butter.
To make Copperleaf Restaurant reservations, call 206-214-4282.
To schedule treatments at The Spa, call 206-214-4159.