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Rosario Resort
Chef Ray Southern and some of the dishes he
creates wth fresh produce from the Food Hub.
MANSION
RESTAURANT
AT ORCAS ISLAND’S
Rosario Resort, Chef Ray
Southern first learned of
the PSFH through word of
mouth. “When I first took over at the Mansion Restaurant, it was important
to reach out to not only the farmers here on Orcas Island but
also those of the surrounding islands and the Skagit Valley,” he said.
Among his favorite PSFH sources, Southern lists Samish Bay
Cheese (he loves the yogurt and labneh), Lummi Island Wild Co-op
(he raves about the sustainable fish practices and albacore tuna). He
names Hedlin, Viva, Osprey and Ralph's Greenhouse among favorite
farms, and garlic scapes, beets, radish, white turnips, fava beans and
English peas as preferred items. Every summer he makes ice cream
with the first English peas.
“I love the convenience of the online ordering combined with being
able to also have a personal relationship with each of the farmers and
producers,” he said. “Having the Food Hub take care of the business
side of things lets the farmers concentrate on what they do best.”
Southern supports local farmers because of the taste. “There is
nothing better than pulling a carrot out of the ground, brushing the
dirt off and eating it right there,” said the farm-raised chef. “And of
course, [farmers] need all the help they can get. For years now, both
politically and economically, the deck is stacked against them.”
While some area chefs may serve lamb rack from New Zealand,
Australia or Colorado, he buys from Sam Roper of Sage and Sky Farm
through the Hub. “Sam and I have developed a great relationship,”
he said. “I also buy chickens from him. We have conversations about
their feed, exercise and many other factors. Before the slaughter of the
lambs, he invites me over to see the live animals as well. When you
have this type of a relationship, as a chef, you take great pride
in preparing your dishes.”