About The Grange

At the heart of our business is love.  Love for how a small farm fits perfectly into a community restaurant with its flavors and  freshness.  Love that the processing of Grange food can remain simple because of the goodness of our local ingredients. Love for the Grange building—its lovely old architecture. Most importantly, love for the original mission of a Grange Hall, which obliges its caretakers to host the community.  And that is what Luke and Sarah are, above all: hosts to the community.

Why eat at a farm-to-table restaurant?

So, come on in, relax and let us treat you to a good, healthy, organic food.

— Luke and Sarah

Sarah Cassidy and Luke Woodward own and operate the Grange and run Hearth Farm on Snoqualmie People’s land. Hearth Farm grows the bulk of the produce and pork for the Grange.

Their winding route to the restaurant world began in the farm fields, where first they cultivated their love of good food.

In Senegal, West Africa they fell in love with farming, manual and craft-based. After 2 years, Luke and Sarah returned to the US to work on organic farms, and founded Oxbow Farm in Carnation in 1999. In their 17 year tenure, they managed its 25 acre farm and CSA program and created the education program that taught kids and adults about farming, natives, and land stewardship.

In 2017 Sarah and Luke bought the Grange Café from Luke’s sister Judy and brother in law Rod Neldam, remodeled, and reconceived the menu with guidance from chef and dear friend Matt Dillon. The Grange’s opening night fell on Friday the 13th of July, 2018, as auspicious as it gets for 2 ‘Opposite Day’ enthusiasts.

From its bootstrap start to present, the Grange rolls ever onward, gathering to itself a superhuman staff, generous guests, passionate patrons. All these fellow humans help to enhance the unique “sourdough starter” that flavors the Grange experience.

Heart + Earth = HEARTH

Sarah and Luke’s soulful growing grounds is Hearth Farm.  It is on Snoqualmie People’s land.  A hearth, by definition, holds the fire in the center of the home where all the cooking used to be done.  Hearth provides warmth and light, food and family.  It is a symbol of what sustains us.

Upper Hearth Farm surrounds our home on 4 acres and houses our pig operation, propagation house, asparagus patch, other perennial vegetables and herbs, and various apple, pear, plum, fig, service berry, and cherry trees.  Lower Hearth is 1 acre currently perched on our friend’s Claire and Dave’s land in the valley, where the soil is that famously robust, nourishing, alluvial type.  All the annual row cropping happens here: peas, carrots, lettuce, kale, broccoli, tomatoes, potatoes, peppers, radishes, the 3 Sisters, and sundry other produce.

Both patches provide food for humans, yes, but equally for the wildlife who live here: from the small essential workers—microbial soil creatures—to worms, beetles, bees, spiders, snakes, birds, bats, coyotes, deer, bobcats, cougars, bears, the slimy and furry things also trying to make a living.  We till nominally, leave wild places wild, let stuff rot, provide shade, mow infrequently, and leave food to feed them and keep them healthy.  A wise organic farmer relies on good relations with these neighbors and allies.  We are at their mercy in maintaining soil and ecosystem balance.

The Grange restaurant and bar is fittingly housed in Duvall’s old Grange Hall building, on Snoqualmie People’s land.  Grange Halls are a bridge to our American farming history: The Grange Organization is a uniquely agricultural organization established in the US in 1867 to unite farmers for educational, political and social purposes.  Early Grange chapters recruited equally both male and female farmers and offered them political leverage and cooperative buying power, and their Grange halls offered a gathering space for dinners, dances and celebrations.  The Grange organization continues to this day.

Built in 1926, Duvall’s Grange building is one of the oldest structures in town. The handsome white and black trimmed clapboard building has served many purposes over the years, but now it’s spacious interior and wood-fired oven are home to refined yet casual cuisine focused on ingredients sourced from farms within our region.