by MARK ST.J. COUHIG
Sequim Gazette
Nourish, Sequim’s newest restaurant, will open its doors for the first time on the 4th of July.
From noon to 6 p.m., from July 4-7, they will be celebrating America’s birth by sharing the abundance of local farms.
On the menu: smoked brisket, portobello on a stick with maple syrup, alder plank salmon, chicken with various rubs and cochinita pibil.
The veggies include applewood smoked corn on the cob, veggie baked beans and roasted potatoes.
It’s $10-$20 depending on what you order and features all organic Clark Farms beef, Nash’s Organic Produce pork and locally grown veggies.
Top it off with local artisan beer, cider and wines, including brews from Tom Martin’s micro-micro brewery in Sequim and Sequim’s own Wind Rose Cellars. And, of course, vegetarian and gluten-free dishes also are available.
Special events also are planned. Sequim Centennial poster artist Cindy Mangutz will be on hand to greet guests Friday from 2-4 p.m.
On Saturday, Dee Coburn’s Night Beats will entertain from 1-5 p.m. with 1950s and 1960s rock and roll.
On Sunday, meet Jan Kepley, from 3-5 p.m. Kepley, the first artist of the month at Nourish, hangs his work in the new Nourish gallery through July. Also on Sunday, enjoy a cider and dessert tasting featuring Finnriver Farm ciders from 3-5 p.m.
The lineup for the big 4th of July weekend grand opening is big, but for Nourish, it’s just the beginning.
Big, bigger plans
The range of related enterprises that new arrivals Tanya and Dave Rose have envisioned at Nourish is staggering.
The restaurant, at 1345 S. Sequim Ave., will serve as the centerpiece of the operation. Following the big 4th of July weekend grand opening, it will be open daily for lunch starting July 8, with dinner service starting July 21.
Housed in the former home of Cedarbrook Garden Cafe, the restaurant sits amid the splendor of a multiple-acre organic farm that is enlivened by cool benches and planters hand-built by Dave.
Some of the produce and herbs from the farm are for use in the restaurant, but the farm also is intended to serve as an open-air school for those interested in growing and preparing good food.
Nourish plans to help build the local economy by taking full advantage of what Tanya calls Sequim’s “amazing” variety of local producers of goods from farm and field, including wineries, farmers, cheese makers, et al.
The restaurant is staffed by an amazing group of talented artists, including Tanya’s partners in the business, Executive Chef Laura Reaves and Event Planner Mandy Gaskill.
Dishing it up, however, is just part of the idea.
For sale or rent
The retail area of the restaurant is filled with local products, both edible and otherwise, including local art. The building has plenty of additional space that has been set aside for wellness and education activities.
One large room is available for exercise, including yoga and Zumba. It also can be used for quieter, less active private events. There are offices for practitioners of the healing and healthy arts.
And eventually the restaurant will be open for lunch and dinner seven days a week, providing a changing menu at reasonable prices. The idea, said Tanya, is to make Nourish “Sequim’s garden-to-plate gathering place.”
Nourish also is reaching out and now is selling smoothies and gluten-free baked goods at a Sequim Open Aire Market booth manned by local students who are learning the trade, perhaps in anticipation of a career.
Guests coming in from out of town for the Lavender Weekend? Consider enjoying a five-course lavender menu at Nourish. The cost is $65 per person with a single seating at 7 p.m. each night, July 12-13 and July 19-20.
Reservations are required; call 360-797-1480. For Nourish menus and more, visit www.nourishsequim.com.
