The Alder Wood Bistro is a casual neighborhood lunch and dinner restaurant featuring unique
fire-roasted fare such as planked seafood, gourmet pizza, and hearth breads fresh from our
wood-fired oven. High-quality local, seasonal, and organic ingredients are paired with local
brews and wine. Lets not forget the tempting selection of decadent desserts! At the Alder
Wood Bistro, we support regional producers who practice sustainable and organic methods
whenever and wherever possible. Come relax and feel right at home
while you indulge your taste buds. Seasonally-inspired specials are
available on a daily basis.
The wood-fired oven is the centerpiece of the Bistro. It was hand built
by traveling mason, Malcolm Chase, with lots of help from Gabriel,
Jessica, Jim (Gabriel's dad), their friends, and members of the Sequim
community. At cooking temperatures of 650-750 degrees the oven sears
meats and seals in the flavours of vegetables and breads.
Al fresco dinning (weather permitting) is another feature of the Alder Wood Bistro. The
courtyard, designed by Suzi (Gabriel's mom), has been described as a living garden where
vegetables, herbs and flowers share the same area. The patio is set between two cherry trees
and maize-colored sails provide shade for diners on hot days. Beverly Hoffman of the Sequim
Gazette depicts the garden as “magical” and concludes “so is the food”. Indeed, it is the food
(see menus) that is unparalleled. Owing to the skill and experience of chef Gabriel, as well as
the supply of fresh, organic ingredients form over 20 local growers and purveyors, the Alder
Wood Bistro is able to deliver an array of tantalizing gastronomic fare.
Our excellent chef, Gabriel, began his culinary career catering
throughout the San Francisco Bay Area, honing his skills in an
environment that offered the freedom to experiment with a broad
spectrum of ingredients in various combinations.
From California, Gabriel embarked on a culinary pilgrimage that took him
from France to Turkey including an eight month stay in Spain. Upon his
return to the USA, an infusion of Continental flavors found its way into his creations. During
this time, Gabriel became the lead sauté chef at the Seasons Restaurant in Davis California,
and then the sous chef at the Indian Peach Food Co. in Point Reyes California where he was
instrumental in developing their fantastic menu.
Jessica, Gabriel’s wife and Bistro co-owner, is our chief administrator,
participating in virtually every aspect of managing the office and dining
room including hosting, and waiting tables. After graduating from
Humboldt State University Jessica entered the workforce, where she was
employed with ‘Californians Against Waste’. While there, she helped to
pass and implement electronic waste legislation mandating the recycling
of computer parts. Jessica also worked with a non-profit organization
that provided transitional housing and other services for the homeless.
Gabriel and Jessica dreamed of owning a small restaurant where they
could share the joy that inevitably comes from sampling Gabriel's work
with their friends and neighbors. Today that dream is a reality, and they
hope that you will join them soon to sample their imaginative, epicurean
‘el amor verdadero, tiene el sabor verdadero’