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What's Happening at the Woodmark?


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bin on the lake is Celebrating the Strawberry!photo

Chef Dylan Giordan from bin on the lake is serving up strawberry gazpacho for June’s Destination Dish.   Head to your local farmer’s market for some fresh berries and try this refreshing dish at home!

Strawberry Gazpacho


2     lb    Strawberries, white center removed

½    c     yellow onion, chopped

½    c     red bell pepper, chopped

1     ea   cucumber, peeled, seeded and chopped

½    ea   garlic clove, sliced

¼    c     mint leaves

¼    c     tarragon leaves

¼    c     balsamic vinegar

½    c     Sicilian extra virgin olive oil


              Aged balsamic vinegar



Lightly crush the strawberries by hand.  In a large mixing bowl, combine berries, onion, bell pepper, cucumber, garlic, herbs, vinegar and oil.  Let marinate together overnight.  Transfer to a blender and blend until smooth.  Add strawberry juice or water to thin out.  Return the soup to the refrigerator until service.

Serve in well chilled bowls, garnish with the pistachios, microgreens and drizzle a little aged balsamic vinegar on the soup for a nice presentation.  This dish is best in summertime, when strawberries are in season.  I source my strawberries from Billy Allstot, who provides me with the best strawberries I have ever tasted.


6 portions


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The Latest “Buzz” at the Woodmark

Honey has long been known for its natural ability to sweeten up any dessert, provide a tasty drizzle on top of cheese and as a soothing remedy for a sore throat. Now, as part of the Woodmark Hotel, Yacht Club & Spa’s latest program, “Bee on the Lake,” Seattle-area residents will have the chance to taste a buzz-worthy batch of golden honey produced by 180,000 Italian honeybees and six queen bees housed just steps from the property.


Once settled in, it is expected that the six hives of bees, which are located on top of a Carillon Point rooftop near the Woodmark, will begin producing honey around mid-July. At the end of production in September, the Woodmark will have approximately 1,200 pounds of honey to work with, and with that impressive number in mind, has already begun planning how to best use the locally-produced product. 

“We began preparing for the arrival of our honeybees several months ago, and have dreamt up all the different ways we want to use the honey,” said John Murphy, general manager of the Woodmark Hotel, Yacht Club & Spa. “Now that they have finally arrived, we have plans to use the harvested product at our restaurant, bin on the lake, in honey and ginger glazed chicken, honey crème brulee and panna cotta, in beer and the French 75, a specialty cocktail. It may even make appearances in treatments at our spa, Northwest Face, or as an in-room amenity for our hotel guests.”

To keep each of the 20 by 10 inch bee hives in tiptop shape, bin on the lake’s Chef de Cuisine Dylan Giordan is taking on the role of beekeeper under the guidance of Daniel Sullivan of Shipwreck Honey, who oversees more than 40 hives in the Seattle-area. Every couple of weeks, Giordan and Sullivan will slip on beekeeper suits to harvest the honey. This involves puffing smoke into the hives to encourage the bees to exit, and then scraping the honeycomb to release the delicious golden honey. The process is not an easy one, involving cleaning and filtering the honey many times over before it is ready for consumption, but the end product is worth it.

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May Destination Dish Foie Gras Recipe from bin on the lake

For all of you foodies out there…bin on the lake’s Chef Dylan Giordan has created a delectable Foie gras recipe featuring raspberries for May’s Destination Dish program.   

Don’t have time to whip up this scrumptious plate? Come visit us at the Woodmark Hotel in Kirkland Washington and head to bin on the lake to taste this and Chef Dylan’s other tasty dishes.

Foie gras with raspberry rhubarb bread pudding and bourbon aged maple syrup

1 c raspberries
1 c  rhubarb, cut into 1” chunks
½ c honey
4 ea slices brioche 1” thick
4 ea slices foie gras, 2 oz
1 ea egg, whole
1 ea egg, yolk
1 c  heavy cream
1 ea thyme sprig, chopped
Nutmeg, ground
4 T Noble bourbon barrel aged maple syrup

Preheat the oven to 350. In a sauce pan, combine the raspberries, rhubarb and honey and cook over low heat until very soft.  Reserve 4 tablespoons. Mix the eggs, cream, thyme and nutmeg.  Dice the brioche and soak it in the mixture.  Add the berry-rhubarb mixture. Place in a baking sheet 1” high and bake for an hour. 

Cool and cut with ring molds.  Set aside.

Season the foie gras slices and heat a sauté pan on high.  Sear the foie gras in a dry pan until nicely browned.  When the foie begins to render fat, add the bread pudding and cook in the foie fat.  Flip the foie when browned and flip the bread pudding as well.  Cook the foie gras until cooked medium and reserve.  Transfer the bread puddings to the oven for 5 minutes. 

To plate: on a warmed plate, place the bread pudding in the center of the plate and top with a tablespoon of reserved berry-rhubarb compote.  Place the foie gras on top of the bread pudding and drizzle the bourbon aged maple syrup on the foie and around the plate.  Garnish with a maple blossom.


Serves 4

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