Kaori Hull is a hardworking woman who has owned and operated her Hanazono Noodle place for almost 5 years.  The economy is having a negative affect on her small establishment and we hope she can hold on during this recession.  Her ingredients are imported from Japan and cargo costs have tripled in recent months and the costs passed on to the consumer.  She is being cautious and keeping her prices affordable for her loyal local patrons.  She is appreciative of her clientele.

We eat our mid-day meal at Hanazono--usually her outstanding vegetarian donburi rice bowl every day of ArtFest.  Kaorie is always cajoling us to try some other dish. I did have her chicken curry rice bowl and Sharron a sushi plate one noontime, but switched back to our regular order the next day!  She gifted us with her delicious eggplant/rice appetizer one day and we added it to our order every day after!. 

Sharron and I will both hope that Kaori and her great eatery remain a staple in the restaurant scene in this community.

We ate at our traditional places for dinner.  On Venders Night---in a hurry---I  had chicken rice soup and Sharron devoured their clam chouder at Finn’s, overlooking the water.  Another evening we had a full meal there--Sharron had Cape Cleare salmon with fingerling potatoes, broccolini, roasted garlic cream chive sauce.  I had New York Strip Steak with au gratin potatoes, broccolini, compound butter, rosemary demi .  Nina Bagley  joined us for this meal and she ordered sea scallops and wild mushroom ravioli, arugula, tomatoes, buerre blanc  The three of us shared a creme brulet! I hould be embarrased to admit it.  Delicious dinner, local wine, friendship.  Ah, so fine...

On our first evening, we had a pleasant--but not exceptional--meal at Stillwater Cafe.  We go every year, but this year, Stillwater let us down. However, we ran into a local woman we know from ArtFest and she told us about a new restaurant she thought we’d enjoy.  Sweet Laurette is a charming luncheon place in uptown.  We have enjoyed many a lunch there in the early years--before we discovered Hanzano.  Aaron Stark, a young local organic farmer, has taken over Sweet Laurette’s on Friday and Saturday evenings and prepares a fixed price meal to rave about.  He calls his establishment Brassica.

We saved Brassica for our last night in Port Townsend so we wouldn’t be rushed.  All the ArtFest events were over, we had pretty much packed our supplies and luggage, and had time to savor a special evening meal.

The place was filled with young urban couples--some weekend visitors to the area from Seattle, and some locals.  We were the only ArtFest people there. The restaurant is small and intimate.  Charming and comfortable. Our meal: We each enjoyed a  small onion tart in puff pastry and a spring greens salad.  For an entree, Sharron had pan-seared cape cleare salmon served with potato parsnip puree and finished with a basil beurre blanc.  I savored my rosemary and blue potato gnocchi served with moon hill shitake mushrooms, and spinach, finished with a white wine butter.  Dessert was mission fig bread pudding with home made vanilla ice cream!  It was fantastic. We enjoyed a local pinot with our dinners. 

Brassica became a new favorite.  Everything about the experience was marvelous.  Aaron came out of the kitchen and greeted his guests.  He was genuinely glad to have prepared our grand meal.  We wish him a successful career as chef and organic grower.  Cheers!

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