It was certainly reassuring to note on the resume of Ken MacDonald, the Inn at Perry Cabin’s new executive chef, that he had spent quality time at such iconic dining venues as the Ritz of London and the Peninsula in San Francisco. Perry Cabin has had a significant track record in the area of fine dining, and it was in keeping with this tradition that a new leader in the kitchen would come with this type of pedigree.
But what really caught the Spy’s eye was the fact that Ken had worked for, and with, the legendary Harriet Bullitt for almost seven years. While it would be understandable that the name would not ring many bells for most on the Mid-Shore, for those who once lived in Pacific Northwest, Harriet Bullitt was, and is, a remarkable superstar in all things local and sustainable.
In Harriet’s case, it has been a lifetime (she’s 92 years old now) of dedication to land conservation and local food. With her family foundation, the Bullitt Foundation, as well as her own philanthropy, Harriet has been an instrumental leader and innovator in Washington state since she created the region’s first sustainable building in 1965.
So, to see a partnership between Harritt and Ken at Sleeping Lady, her innovative retreat and restaurant in the mountains two hours out of Seattle, intrigued us enough to sit down with Ken for a short conversation about Harritt, Sleeping Lady, and his own food philosophy as he begins a new, hopefully “Harriett-influenced,” era at Perry Cabin.
This video is approximately three minutes in length. For more information about Perry Cabin, please go here.