Dinner at Willows Inn on Lummi Island
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What started as a curious visit 3 years ago has become an annual tradition. Every year, we make it up to Willows Inn on Lummi Island to have dinner. The menu constantly evolves based on what is available on the island. Chef Blaine Wetzel has cemented himself into the restaurant world with multiple accolades, including Food & Wine Best New Chef in 2012, James Beard Rising Star Chef in 2014, and James Beard Best Chef Northwest in 2015. This place is slowly feeling more like a home away from home.
What Grant Achatz had to say in his foreword in Blaine Wetzel's book 'Sea and Smoke':
"I knew about Blaine's work experience at Manresa and Noma. People were talking about this magical restaurant that procured most of its ingredients from the waters, fields, woods, and forests a stone's throw from the kitchen. I heard about the commitment to simply arriving there--planes, cars, and a ferry. I hope this guy can cook.
And then the first course came. A simple smoked mussel. That is all it was. And all of what it was. Sincere, provocative, mature, and intelligent defined the voice of Blaine Wetzel's cooking."