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Sea Breeze Farm
Last weekend's menu at La Boucherie , the restaurant at Sea Breeze Farm , featured house-made anglotti filled with farmstead ricotta and

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Reservations and Organ Meat Requests Up at Farm Featured in Bizarre Foods' Seattle Episode

Thumbnail image for vashonsausage.jpg
Sea Breeze Farm
Last weekend's menu at La Boucherie, the restaurant at Sea Breeze Farm, featured house-made anglotti filled with farmstead ricotta and sweet potato mousse; seared Brussels sprouts with farm bacon and a crispy duck breast served with apple-potato hash. Blood, placenta and colostrum weren't among the selections.

But viewers of the Bizarre Foods segment on Sea Breeze, which aired earlier this week, could be forgiven for wondering whether the Vashon Island operation doubled as a den of offal debauchery. Although host Andrew Zimmern sampled George Page's cheese and sausage, more coverage was devoted to a few instances of culinary courage.

"To be honest, I was nervous about the show," Page's wife and fellow farmer Kristin Thompson writes. "Andrew was amazing and appreciative of everything he saw and did last summer, but obviously there was a desire from the show's standpoint to have a Fear Factor kind of experience. From the beginning, it was clear that was why they chose us."

According to Thompson, Page willingly obliged - although he doesn't habitually indulge in the items he fed Zimmern.

"We don't normally snack on placenta, nor toast with chicken blood," she says. "But, like Andrew, my husband has very few food prejudices (except against mass-market candy, which he tries unsuccessfully to convince our daughter is "poison"), so he gave the show what they wanted: Some extreme moments. And, thankfully, Andrew told a bit of the rest of the story, too."

Thompson says restaurant guests haven't been confused or put off by the episode - "our reservations for the next four weeks have spiked nicely," she says - although the butcher shop yesterday fielded more than the usual number of calls for organ meat. It's not clear whether guests who booked tables in the show's aftermath have similar cravings.

"I'll let you know after this weekend if anyone is disappointed we don't have placenta on the menu," Thompson says.

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