Antica Terra’s “A Very Nice Lunch” won chef Timothy Wastell a 2025 James Beard Award.
At Hiyu Wine Farm, the goat that grazed on the fennel last spring becomes merguez sausage, served with herbed yogurt. The fennel garnishes Dungeness crab, brought in from the Oregon Coast. The eggplant in agrodolce shines like the strong Hood River summer sun that fed it. Most of the ingredients start out as supporting characters in the farm’s permaculture approach to growing grapes for its uniquely creative and complex field-blend wines.
“When you go to a winery and you just taste wine, and there’s no food, I just didn’t get it,” says
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