On a recent afternoon two hours before opening, John Strasinger could be found sitting at one of his restaurant’s tables picking through a bin of yellow wax beans.
They’d been brought to the Bay Street Bistro that afternoon freshly picked from a Port Orchard farm.
“Kitsap produces some absolutely beautiful produce,” he said.
During the growing season, about 80 percent of the produce used at the restaurant, which opened in late July, has come from local farms. Some things, such as lemons, olives and garlic needed for Italian-style dishes, either don’t grow here or aren’t yet grown in enough abundance to fully support a restaurant. Continue reading
