Chef Nick Coffey owns and operates Ursa Minor, a restaurant on Lopez Island, since 2017. Before that he lived and worked his way through kitchens in Seattle for 10 years. At Ursa Minor, Nick and his team create a cuisine that represents the island’s unique surroundings. Pulling ingredients from the fields and forests of the island as well as the waters that surround it. This approach has led to a James Beard nomination for Best Chef NW in 2022. Many of the ingredients and dishes found on the menu showcase a sense of time. The kitchen does this by dring,fermenting, pickling, curing, brining, aging, etc… So whether it is fresh island greensor kraut fermented with seaweed, you are sure to taste the current season and what is available but also the influence of past seasons.