Cedarbrook Lodge

Grilled alder spring lamb, vegetables, baby argula and lemon thyme from Cedarbrook Lodge's new menu.

Renowned chef Roy Breiman, formerly of the Salish Lodge & Spa, is the brand-new culinary director at the former Washington Mutual conference-center-turned-hotel Cedarbrook Lodge. He and executive chef Mark Bodinet now offer delicious farm-to-table dining; they make almost everything on-site-jams, dressings, pasta, sausages, ice cream. Wild Wheat Bakery in Kent delivers freshly baked bread every day. Proteins come from local farms and fisheries, such as hamburger, prepared at Cedarbrook from Yelm-based Stiebrs Farm organic beef. Black cod is used for fish and chips. Oh, and those organic gardens you see? They serve double duty: The in-progress mushroom garden, for example, will serve as a water purification system. You can get married on the expansive lawns next to restored wetlands or indoors, with up to 200 guests. After a night of dancing, relax in the hotel, which reminds us of fancy dorms because of its fun communal area. Chill in the "living room" with free chips, malted milk balls and a freezer full of mini ice cream containers-all part of the lodge's new makeover.


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