food | thought
a note from chef.
what fuels my passion is how food has the capacity
to inspire us to celebrate and to ask important questions.
questions like who we are and what we live for.
and how subtly it also presents the answers.
we’re here to celebrate food.
to be a community.
to cook, serve, ponder and push limits.
to break down boundaries and to burn lasting memories.
this spot at the crossroads in bow has been many things over the decades: a pizza place, auto body shop, restaurant, general store and gas station. once it was known as the chuckanut valley store and its big yellow sign is still around.
we chose the name cob + cork as a tribute to the surrounding soil and water.
cob: as in corn cob
but also stocky riding horse, a male swan, a mixture of unburned clay and straw used for constructing walls of small houses in england and a crudely struck old spanish coin.
cork: as in the cork that keep a fishing net afloat
and also a stopper for a bottle or jug, the outer layer of the cork oak and a county in ireland.
we take time to craft your food and drink, paying attention to details and listening to seasons. we source from neighbors in the valley and beyond: potatoes, herbs, produce, berries, honey, yogurt, cheese; fresh local oysters and shellfish; free-range, antibiotic, hormone free meat, sustainably harvested wild fish + plants, honoring ingredients by making and baking from scratch.