Jay Blackinton

My Venues

Accolades

  • Rising Star Chef of the Year Nominee
    James Beard Foundation

Behind the Scenes

Experimenting with whole wheat
"Experimenting with whole wheat from Skagit Valley. Take 1."
instagram icon
Years ago, my introduction to
"Years ago, my introduction to charcuterie began with trying to exploit a local resource that we are plentiful in here on the island. Deer. We did so many projects with this. Various sausages, including salamis, “hams”, pastrami-like things, etc. Often they were extremely delicious if not a little feral. Pictured here is what was a very large buck leg, cured like a prosciutto. It is now over 7 years old or something. It’s morphed into something more like a weapon then food but from time to time we sample a small slice. Still delicious. A favorite relic of mine."
instagram icon
Disc of Crispy Honey, Fennel
"Disc of Crispy Honey, Fennel Pollen, Sea Salt."
instagram icon