Sourcing
Everything on the board
grew up within sight of the lake.
Six partners, all invented for this concept build, all true to how a lake town actually eats: an orchard bench, a creek farm, high pasture, cold water, a mill at the rail spur, and bees on the burn.
- 01
Sorrel Bench Orchards
apples, pears, stone fruit · the bench above town
The waxwings get the last row. That is the arrangement.
- 02
Ostler Creek Farm
vegetables, herbs, shelling beans · up the Ostler Creek draw
Everything charred on the board in August starts here.
- 03
Ironbell Cattle Co.
beef, raised slow on high pasture · the south end of Sorrel Lake
Hanger and rib cuts hung three weeks in their own cold room.
- 04
Halfway Creek Char Camp
lake char and rainbow trout · the cold water off Halfway Creek
Delivered whole, on ice, the morning they come out of the lake.
- 05
Redpoll Flour Co.
stone-milled rye, red fife, spelt · the old grain shed at the rail spur
Milled the week we bake with it. The loaves know the difference.
- 06
Nightjar Apiary
honey, comb, beeswax · the fireweed slopes above the burn
The burnt-honey ice cream is theirs first, ours second.
And the seventh source
The woodshed: a year of seasoned birch for the coal bed, a small stack of fir for its smoke, and orchard prunings when the bench offers them. The wood is an ingredient here, and we treat the shed like a pantry. The full philosophy is in birch for heat, fir for smoke.
The board changes because the lake does.