Fresh Connections – The Parfitt Way Blog

Starting today, the Pub has started serving Portland Ketchup from Portlandia Foods.

We’re excited that we have found a “local” great-tasting ketchup made with great ingredients – low on salt & sugar and high on flavor!

From Portlandia Foods:

“We dream of a future where things don’t have to be this way. It saddens us that “No HFCS” or “GMO free” can even be listed as a “feature” on food products. This should be demanded of every food company we give our money to!

The way we see it, chemical pesticides and fertilizers were never needed in the first place. Monocultures are not sustainable. Food companies should partner with ladybugs and honeybees to produce our food the way nature intended. Consider this your formal invitation, if you haven’t already, to share the dream and join this movement.”

On St. Patrick’s Day, this Sunday, March 17th learn about some of the history of Winslow (pictured above in the 1890s looking west down what is now called Winslow Way).  Bainbridge Island Historical Museum is sponsoring a walk through historic Winslow featuring stories and photographs from the past. Learn more at http://www.bainbridgehistory.org/events.aspx

Winslow boasts of a variety of architecture, connection to the logging industry, shipbuilding and the iconic Mosquito Fleet that steamed Puget Sound. The fleet was the forerunner to the modern day Washington State Ferry System. Winslow is certainly fun to explore for a day or a weekend.

Any visit to Bainbridge Island is remiss without stopping at the Bainbridge Island Historical Museum http://www.bainbridgehistory.org/visit.aspx. While there, you can listen to the tales of the First Nations who lived here for millennia. Follow the exploits of the explorers and settlers who came later to build the farms, mills and shipyards of the island. The museum showcases archeological finds as well as photos of the early residents at work and at play. Learn about the dark days of the relocation of Japanese Americans from their farms and homes to the desolate camps in California, Wyoming and Montana. Read the denunciations of this move by the editors of the Bainbridge Review, the local newspaper which was one of only a few who protested this action by the Roosevelt Administration.

All that plus much more.

Only 3 days left to the Coyote Farm Kickstarter fundraising project. They’ve experienced enough community support to reach their first goal — now only days left to reach their stretch goal so that all the new babies can have a new safe home.  If you haven’t had a chance to see the video and read their story follow the link to http://www.kickstarter.com/projects/1103312156/for-the-love-of-goats-coyote-farm-creamery?ref=live .  There are some cool rewards for you to choose from.

New pictures from this morning at

http://www.kickstarter.com/projects/1103312156/for-the-love-of-goats-coyote-farm-creamery/posts/425129?ref=email&show_token=5a3bb5f2c1f348f3

In the United Kingdom (UK), many pubs have a Sunday menu that features a Sunday roast. The Sunday roast is a traditional British main meal served on Sundays (usually in the early afternoon for lunch), consisting of roasted meat, roast potato or mashed potato, with accompaniments such as Yorkshire pudding, stuffing, vegetables and gravy.

There are (at least) two opinions on the origins of the Sunday Roast. One holds that, during the industrial revolution, Yorkshire families left a cut of meat in the oven before going to church on a Sunday morning, which was then ready to eat by the time they arrived home at lunchtime. The second opinion holds that the Sunday Roast dates back to medieval times, when the village serfs served the squire for six days a week. Then on the Sunday, after the morning church service, serfs would assemble in a field and practice their battle techniques and were rewarded with a feast of oxen roasted on a spit.

Try our version of roast lamb, pork or beef at the pub on most Sundays – with beef we’ll often serve Yorkshire pudding.

This just in from our rancher at Harlow Cattle Co. in Spanaway, WA:

All,

Sharing my joy… February babies on the ranch bring a smile on a winter’s day.  Enjoy my pleasure as herdswoman tagging a few of the 20 odd new calves in the winter cow herd.

= )  Becky

Tonight’s Snackdown Menu includes Whole Roasted & Smoked Kapowsin Pig with North Carolina BBQ Sauce & Slaw mini-sandwiches; Baywater Shellfish Salish Blue Clams steamed  with Chef Jeff’s homemade Chorizo; Taylor Shellfish Winterbrook Oyster Shooters with a Bainbridge Organic Legacy Vodka Float, NW Farro and Veggie Salad, & Pegasus Delectable Sweet Tarts

Samples from Bainbridge Organic Distillers & Bainbridge Island Brewery!

After Hours Absinthe Lounge begins a 8PM

Happy Friday!