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Flavors & Dreams
Savor Ron Zimmerman's Legacy, Embark on a Culinary Adventure
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More than a Cookbook
Explore Ron Zimmerman's "The Spirit of The Herbfarm Restaurant," a book that tells the tale of his culinary journey from Oregon's wilds to AAA 5-Diamond glory. To capture Ron's vision and passion, this 300-page book features over 100 creative recipes, inventive ideas, and heartwarming anecdotes beautifully illustrated. Every purchase on this website supports the Ron Zimmerman Culinary Student Scholarship Fund.
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1974, FALL CITY—WASHINGTON
How it started
After buying a farm to retire to in Fall City, Washington, Bill and Lola Zimmerman inadvertently launched a company by selling their garden's extra chives in 1974.
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1986, FALL CITY—WASHINGTON
Farm-to-table Cuisine
Bill and Lola slowly expanded their nursery to offer over 300 varieties of herb plants and perennials. And in 1986, their son Ron and his soon-to-be wife Carrie Van Dyck renamed the Fall City Herb Farm and turned the farm's garage into a pioneering restaurant, serving their first meal on May 25. The Herbfarm quickly gained national recognition for its dedication to local, high-quality ingredients and the farm-to-table dining experience. This approach not only highlighted the superior quality of the ingredients but also enriched the diner’s experience by fostering a strong connection between the table, local farmers, and the farm's plentiful harvest.
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1997, Woodinwille—Washington
Catastrophe and A New Home
In 1997, a fire destroyed the restaurant and local politics made it too challenging to rebuild on the original property. The Herbfarm Restaurant found a new home in Woodinville, reopening in 2001, exactly 15 years after its initial launch. Chris Weber, Chef, and Jack Gingrich, Sous Chef who had met at The Herbfarm in 2010 and worked together daily ever since took over the reins in 2021. Today they lead the restaurant into its third generation with a continued commitment to the community and local culinary traditions.
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Nurturing Future Chefs: A Culinary Legacy
Every sale on our website not only brings Ron Zimmerman's cherished recipes into your home but also plays a vital role in nurturing future culinary stars. Profits are dedicated to the Ron Zimmerman Culinary Scholarship Program, ensuring that the flame of culinary innovation and passion continues to burn bright in the hands of the next generation.
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A few words from Carrie
It's with a heart full of gratitude and hope that I reflect on the legacy Ron and I nurtured together. The Herbfarm has always been more than a restaurant; it's a testament to the love, dedication, and vision we shared for creating an unparalleled farm-to-table experience. It's a story of growth, from the seeds of a simple herb garden to the flourishing institution that stands today as a beacon of culinary innovation and sustainability. This journey, chronicled with care in "The Spirit of Herbfarm," is a narrative that spans decades, embodying the essence of what it means to connect food, land, and community.
Find out what leading chefs and critics think about this book.
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Thomas Keller, Chef/Proprietor, The French Laundry
“Years before I first laid eyes on The French Laundry, Ron Zimmerman showed people how to eat seasonally, eat locally, eat food with the freshest ingredients, and let them shine. I’m glad his legacy lives on in the pages of The Spirit of The Herbfarm Restaurant, which, much like The Herbfarm itself, is very clearly a labor of love.”
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René Redzepi, Chef and Co-owner of Noma
“This is a story about following your dreams and opening a restaurant where every strand of your DNA is woven into the very fabric of the place. It’s a story about disaster and rebirth. This captivating and informative book is a must own for chefs and cooks across the world as there is no doubt that through it, the influence of Ron will live on forever.”
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Susan Herrmann Loomis, Author and Cooking School Proprietor, On Rue Tatin
“ Most of us have stayed the course, devoted to local and seasonal ingredients and more, yet I think that Ron and Carrie have shone most brightly with their dedication to perfection, and their individual generosity to each person who crossed their threshold and sat at their table. You must get this book, learn, laugh, and cry with it as I have, then take it to your kitchen. It is an inestimable gift. Merci, Ron, whom I cannot consider thinking of without Carrie.”
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Order your copy today
The book that tells the story of America’s First Farm-to-Table Restaurant with 100 creative recipes, inventive ideas, and heartwarming anecdotes.