Chef's Garden at Cedarbrook added to Highline tour this year
A unique stop has been added to this year's Highline Garden Tour on Saturday, June 11.
It's the Chef's Garden at Cedarbrook, a quintessential Northwest cedar lodge nestled somewhat incongruently behind a SeaTac residential neighborhood. The 18-acre site, including 10 acres of wetlands, is just off the airport strip, about five minutes from Sea-Tac International Airport.
The garden supplies vegetables, fruits and herbs for the Copperleaf Restaurant, located inside the lodge. These include fennel, mustard, strawberries, leeks, peas, shallots, squash and much more.
The growing season has been on the slow side but Culinary Director Roy Breiman promises tomatoes will be in the ground in time for the tour.
Tucked beyond the lodge's pathways, Breiman and Executive Chef Mark Bodinet also maintain a mushroom inoculation patch and practice composting for soil management in the garden.
Breiman admits the garden cannot produce enough ingredients for the 28-seat restaurant.
So he relies on small farms located within 125 miles of the restaurant.