Let’s start at the very beginning. Our vision is to deliver a superb farm-to-table culinary experience to all our guests at the Copperleaf Restaurant & Bar, as well as to our valued banquet and catering guests at Cedarbrook Lodge. This means beginning at the source. The farm. The ranch. The stream.
Our passion and process starts with the products and ingredients themselves. We are mindfully watching and involved from the start - As they grow, as they are cultivated, and as they are nurtured. We are in lock-step with our devoted resource partners who carefully, and with love, deliver our needs.
Small local Washington state farms, artisans, ranchers and fishermen are carefully chosen for their commitment to offering Cedarbrook Lodge hand-selected superior products direct from their fields, trees, streams or pastures.
No middle men!
Cedarbrook’s food and beverage resource partners are quality-driven devotees of responsible, sustainable, fair-trade practices, just as we are.
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, and meats.
From 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.
We encourage you to learn a about just a few of Cedarbrook’s valued resource providers. See how they share and support our overall food and beverage vision. With partnerships like these, it is no wonder Cedarbrook Lodge fulfills its mission of providing the ultimate farm-to-table experience.
And Rose Ascenbrenner at Pleasant View Farm (duck and foie gras) and Josh Farmer at Water Wheel Creek Farm (veal)are among Copperleaf’s valued providers too.
With partnerships like these, it is no wonder Cedarbrook Lodge fulfills its mission of providing the ultimate farm-to-table experience.