It’s been over a year since Keith Luce took over as Executive Chef at The Herbfarm. Seattle P.I. food writer Rebekah Denn spent several days in the kitchen observing the staff as they prepared “The Holly & The Ivy” themed dinner. It’s a spectacular holiday high note in a long string of themes throughout the year, all designed to dazzle diners who spend $189 and up to enjoy 9 courses. Denn’s visit resulted in five blog postings that reveal the inner workings of a kitchen that has the luxury of serving a set menu, but the stress of meeting sky high expectations. She saw the menu evolve as produce from the farm arrived and an oyster delivery didn’t materialize, watched the chefs learn new techniques from Luce, and took photos of their crib sheets. Recent additions to The Herbfarm’s local ingredients include housemade cheese and butter, bread from a wood-fired oven, eggs from their own chickens, and, soon to come, the inevitable but tasty end to their acorn and hazelnut fed Mangalitsas pigs. (Part I; Part II; Part III; Part IV; Part V)