“The bohemian charms of the room, its walls hung with vintage black-and-white

1/15

George Page works on the farm with daughter Adela watching. A few miles away, wife Kristin is working at their restaurant. This rare restaurant, which would actually be entitled to brag on its sourcing, La Boucherie is the in-town extension of Vashon Island's Sea Breeze Farm.

2/15

Sea Breeze butcher Lauren Garaventa goes to work on a cow.

3/15

Pacific Crest farm manager Jen Parker delivers fresh produce to La Boucherie. La Boucherie takes around 95% of its produce from the Pacific Crest farm which is located only a few miles away from the restaurant on Vashon Island.

4/15

Chef Dustin Calery is masterfully translating the island's bounty into dishes that rival any served in Seattle for visceral deliciousness.

5/15

Pork chop with spaetzle, spring kale, and rhubarb.

6/15

Chicken confit with ricotta gnocchi, pea shoots, and sorrel pesto.

7/15

Asparagus vinaigrette with bacon, a farm egg, and grana padano cheese.

8/15

Pappardelle with farm butter and black trumpet mushrooms.

9/15

Charcuterie assortment.

10/15

Island meadow spring greens and radishes with rhubarb vinaigrette.

11/15

Rhubarb galette with vanilla ice cream.

12/15

Fresh mint and chocolate chunk ice cream with farm butter shortbread cookies.

13/15

Kristin Page finishes getting the dining room ready for service.

14/15

A photo of me purchasing some pork chops before I head back to the ferry. The pork chops where delicious!

15/15

La Boucherie, 17635 100th Ave. SW, Vashon, (206)567-4628. seabreezefarm.net. Wed.-Fri., 5:30 p.m.-10:30 p.m.; Sat., 11:30 a.m.-2:30 p.m., 5:30 p.m.-10:30 p.m.