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What the what? A sustainable, local-driven resort restaurant in a reclaimed wetlands near SeaTac Airport? Sounds like something out of a sci-fi flick: Swamp Thing a la Mode. But this is a very serious effort to do the right thing, if the right thing is to focus on local ingredients. The chef, Mark Bodinet, started his career at the tres fancy French Laundry in Napa Valley. His menu reads like a who's who of Washington farm/fish superstars: St. Jude's albacore tuna, Painted Hills rib eye steak, Nash Family Farm rabbit, Bluebird Grain farro and more. If you eat and drink too much, there's a probably a room for you at the home of Copperleaf, the Cedarbrook Lodge.
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