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Vashon farm and restaurant t featured on the Travel Channel

Andrew Zimmern (left), host of the Travel Channel
Andrew Zimmern (left), host of the Travel Channel's Bizarre Foods, examines cow placenta at Sea Breeze Farm with owner George Page .
— image credit: Travel Channel photo

Vashon’s Sea Breeze Farm and La Boucherie restaurant were featured on a Travel Channel show this week.

The farm and its sister restaurant, owned by Islanders George and Kristin Page, were chosen to appear on the show Bizarre Foods in an episode about Seattle.

Andrew Zimmern, a celebrity TV chef and host of the show, visited the farm and restaurant with his crew in August to film the segment.

In addition to learning about the farm and restaurant operation, Zimmern witnessed the birth of a calf, sampled cow placenta and drank fresh chicken blood.

The show aired on Monday, and the Vashon operation was highlighted along with coffee, geoducks and other staples of Seattle cuisine.

Page, reached Friday, said he believes Zimmern looks for unique food experiences for his show and chose his Vashon business because it’s one of only a few farm-to-table operations in the country.

“He’s done a lot of good for small enterprises around the world,” Page said. “People following their passion — he focuses in on that.”

Page said he had a great time with Zimmern when he filmed on Vashon last summer, and he was looking forward to seeing how the episode turned out.

“Andrew is just a great guy. ... He has a great sense of humor. We had this amazing, sort of surreal day,” Page said.

On Monday Page also appeared on the morning news show New Day Northwest to advance the Bizarre Foods episode. Page visited the KING5 studios along with La Boucherie’s head chef Dustin Calery, and  the two made sausage live on the show.

Sea Breeze Farm — an organic farm on the north end of Vashon where the Pages raise cows, pigs and chickens and make cheese and wine — recently celebrated its 10th anniversary.

La Boucherie, a gourmet restaurant which doubles as a full-service butchery, opened about three years ago and offers French-inspired meals Wednesday through Saturday. It recently began offering butchery courses as well.

 

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