In a time where war, violence and tragedy seems to saturate the news, I feel compelled to share something that is not only pleasant, but truly a wonderful experience. My husband and I have frequented restaurants from Canada to Seattle. A few years ago we found The Cove at Captain Whidbey Inn. I was feeling brave and had decided to try the lamb. I had not experienced lamb this good since my mother had cooked it. We became regulars.

We were very disappointed when the Cove closed this past summer. I never understood why this restaurant was not jam packed every night of the week. Chef James Roberts had restored my faith in quality chefs. The last time I had experienced this kind of cooking was when I was in Europe. As a young girl, my parents exposed me to a diverse range of cuisines. Everything from greasy spoons to the most elegant fine dining. I learned at a very young age how to appreciate good food. My palate is not only picky, but fine tuned. In fact, before experiencing Mr. Roberts’ cooking, I, and my family, preferred my own cooking to what most restaurants were serving.

I am by no means trying to sound pretentious, but I do know good food. Sadly I think this island has not been given the appropriate exposure to fine cuisine, as say, Seattle, New York, and Quebec. I am writing to say that Chef Jim Roberts not only produces fine food, but he goes beyone boundaries to create new flavors. He combines things to make an exquisite experience to the palate.

I had the Opaka Paka the first time. This is a Hawaiian fish. I kid you not, I almost fell out of my chair. It was fabulous. The chantrelle mushroom appetizer was also worthy of a Micheline Star in my opinion. Very simple, yet outstanding.

Chef James Roberts is now the new chef at The Blue Goose. I have no connection or interest in promoting him or his reataurant, other than trying to expose people to what “good food” is all about. Each and every dish he creates is done with almost an obsessive compulsive desire to create something perfect. He has managed to create new dishes, new flavors, and he puts his own spin on some traditional ones.

His wife Selena is a superb hostess. It seems she too, has been schooled in fine dining and etiquette. Felicia is the other waitress, and like Selena, she complements not only the food, but the atmosphere.

Our island is completely saturated with fast food and chain restaurants. Should you choose to experience an artist of cuisine, then you absolutely must have any dish that chef James Roberts cooks.

I learned very early on, that when a good restaurant features “specials,” it is advised that you try them, as they are usually composed of the freshest ingredients. This is also true of the Blue Goose. So far Mr. Roberts has used every seasonal vegetable, fish and meat to create something unique. I know, because I have tried them all. From the Opaka Paka, sugared pumpkin squash soup, chantrelle mushrooms to the Monk fish and clam chowder. Each and every dish is a piece of art, to be enjoyed and experienced at a nice slow pace. Not inhaled like a McDonald’s cheeseburger.

I guess what I am trying to say, is that we have our own little taste of France, Italy, London and New York, right here in Coupeville. But please don’t tell anyone.

Jennifer J. Dohner lives in Coupeville.