Our goal at the Pastime is to acquire our ingredients from as close to home as possible. Now that the Pastime Bar and Grill has hit its stride, our Chef is finding time to visit more of the region’s farms and ranches.
He is also working with the growers whose products we’ve been using to figure out how to match their supply with our demand. It helps that here in the Northern Okanogan, just minutes from the restaurant, he can be in our suppliers’ fields, picking produce himself or ordering more for tomorrow. He is working on being able to secure more local USDA certified meat, a challenge for restaurants everywhere.
Though a few of the suppliers that we have used are too small to maintain websites, here are links to those that do and email addresses for those that don’t. We think you’ll agree they are well worth patronizing. As we get more local ingredients into recipes, our list will keep growing.