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.
Hailing from the agrarian cradle of Northern California’s Mendocino County, Chef Marcus Hilliker has spent the bulk of his culinary career in the Pacific Northwest. After studying philosophy, of all things, at Oregon State University he began cooking in restaurants in the Portland, OR area and has since worked with chefs from San Diego to Sweden. Outside of the kitchen he remains an avid reader, a casual student of the Humanities, a prolific consumer of all things pizza, as well as a humble witness to the people and ancient practices that bring food to our tables.