The cows live on Vashon Island, at Kurtwood Farms, as bucolic an existence as one could imagine. Their keeper is Kurt Timmermeister, restaurateur-turned-farmer, engaging raconteur and meticulous writer. For the past couple of years, he's been selling an exquisite, camembert-style cheese produced on the farm through a network of upper-end retailers and restaurants. And he's just opened a tiny retail outlet on Capitol Hill, in what's being called the Chophouse Row development.
The cheese, of course; half a dozen flavors of small-batch ice cream (and home made waffle cones); farmhouse butter. Should be more than line-out-the-door, should be a stampede.