DINING AT THE ACCLAIMED HOGSTONE’S WOOD OVEN

Greetings and thanks for stopping in. Today’s blogpost is going to make you hungry because we will be dining at the acclaimed Hogstone’s Wood Oven restaurant on beautiful Orcas Island. Recognized in 2015 & 2016 as a James Beard Foundation “Rising Star Chef” Semi-Finalist, chef/owner Jay Blackinton is both a farmer & a chef. His menu changes constantly because the food is made almost exclusively with what he and his team have grown or foraged for on the island. But he is best known for his delicious wood-fired pizza.

DINING AT THE ACCLAIMED HOGSTONE WOOD OVEN | www.AfterOrangeCounty.com

Hogstone’s is a very casual restaurant, with seating both indoors and out.

DINING AT THE ACCLAIMED HOGSTONE WOOD OVEN | www.AfterOrangeCounty.com

We chose to dine indoors where we could observe our food being prepared in the tiny, open kitchen by 27-year-old Chef Jay.

DINING AT THE ACCLAIMED HOGSTONE WOOD OVEN | www.AfterOrangeCounty.com

We started with what he calls “Oysters from 344 Yards Away & Rosé Beach Mustard”. Delicious, fresh oysters on the half shell placed in a ceramic bowl of polished rocks and garnished with dainty beach mustard flowers. It was a beautiful presentation.

DINING AT THE ACCLAIMED HOGSTONE WOOD OVEN | Oysters From 344 Yards Away |www.AfterOrangeCounty.com

The name holds true to the fact that the oysters and sea mustard are literally harvested 344 yards away from the adjacent Buck Bay where they are farmed.

DINING AT THE ACCLAIMED HOGSTONE WOOD OVEN | www.AfterOrangeCounty.com

Next came this simple, fresh salad of New Lettuces Dressed in a Charred Plum Vinaigrette, so generous that Brad and I shared it.

DINING AT THE ACCLAIMED HOGSTONE WOOD OVEN | www.AfterOrangeCounty.com

Brad & I also shared one of the 5 varieties of pizzas being offered that evening: New Potatoes & Garlic, Smoked Fresh Cow Cheese & Cured Mangalitsa Pork Backfat with Savory Herbs. Those paper thin strips of fat come from Blackinton’s own Heritage Mangalitsa Pigs, which he raises and butchers each fall He then finds ways to use every last part of the pig, highly valued for their fat-marbled flesh. Since we visited in August when he doesn’t butcher his pigs, he no longer had pork meat available, but he was using the last of the rich & buttery cured pork fat for this distinctive pizza. It was really quite good.

DINING AT THE ACCLAIMED HOGSTONE WOOD OVEN | Pizza with New Potatoes & Garlic, Smoked Fresh Cow Cheese & Cured Mangalitsa Pork Fat |www.AfterOrangeCounty.com

My favorite part of the meal was the unique and creative dessert: Cucumber Sorbet with Nasturtiums and Fresh White Currants. It was cool, refreshing and delicious, right down to the very last nasturtium!

DINING AT THE ACCLAIMED HOGSTONE WOOD OVEN | Cucumber Sorbet with Nasturtium & White Currents | www.AfterOrangeCounty.com

I had never eaten fresh currants prior to this and now I’m a huge fan. I had actually seen them for sale the day before while visiting the Orcas Island Farmers Market. Had I know they were so delicious I would have bought a box full and consumed them on the spot. Now I will be forever on the lookout for these sourish sweet, pop in your mouth little balls of yumminess.

DINING AT THE ACCLAIMED HOGSTONE WOOD OVEN | www.AfterOrangeCounty.com

If you’d like to learn more about this true farm-to-table restaurant and its creative and hardworking chef, take a few minutes to watch this lovely video about him. You may just start planning a trip to Orcas Island yourself real soon!

Please stay tuned for one last post about our long weekend on Orcas Island. This time I’ll be taking you for a tour of the amazing Rutabaga Farm, the very special place we called home for 3 nights on Orcas Island.

A VISIT TO BEAUTIFUL ORCAS ISLAND PART 2 | Orcas Island Pottery | www.AfterOrangeCounty.com

There is much more I wish to share from my wonderful weekend on Orcas Island.

You might also like:

A Weekend On Orcas Island

A Visit To Beautiful Orcas Island Part 2 

Dining At Red Rabbit Farm on Orcas Island

Cocktails With Donkeys

The Prettiest Vacation Rental I’ve Ever Seen!

So there you have it: DINING AT THE ACCLAIMED HOGSTONE’S WOOD OVEN

Thanks so much for dropping in! 

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All opinions expressed in this post are my own. All photos unless otherwise credited are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission. 

Comments

  • I’ll take a slice of that pizza, please! And a bouquet of those beautiful flowers will do just fine! A meal can often be more than just fuel for the body; it can be a wonderful experience. And your trip to Hodgestone’s definitely seems like a delightful experience

  • 🙂 You are too funny. But yes, how right you are that the dining experience is so much more than just the food. It’s the ambience and decor and little touches like flowers and good service, all of which we enjoyed at Hogstones.

  • What an amazing restaurant. I love the idea of growing most, if not all, of the food produced into these delectable dishes. Can’t wait for the next stop on this must see island.
    Karen

  • I know, isn’t that an amazing thing to grow what you eat??!! I try to have a veggie garden here in Lake Arrowhead but our growing season at 5,000 feet is so short it’s challenging.