Dave Storm, a professionally trained chef with a passion for barbecuing local meat, is looking to realize his dream in the small town of Cashmere. The location he has chosen for his new endeavor is already familiar to locals who associate it with classic barbecue—the former site of the locally renowned Country Boys Barbecue. His project titled Buckshot Honey, Storm holds a vision of breathing fresh life into this spot.
Storm is no stranger to being a restaurateur, as he already helms another Buckshot Honey in Snoqualmie. His attachment to the mountains and the numerous fresh ingredients that Central Washington offers run deep, which prompted him to expand his business. “Driving through mountains while smoking meat has always been the dream,” recollects Storm, highlighting his affection for the region. He fondly states that setting up in an old bank in Snoqualmie’s historic district made him appreciate the charm of a small town, and he cherishes the bond he has cultivated with his customers there. He expresses a desire to forge similar connections in Cashmere, and even contemplates becoming a local resident.
Storm’s culinary path began in Seattle, where he honed his skills across a spectrum of environments, ranging from high-end establishments to food trucks. Despite having a taste of urban life, his heart was in the quietude of small towns—a sentiment he owes to his family’s Appalachian roots. These roots, combined with his professional experience, helped him develop what he likes to call Cascadian Barbecue—a unique style of cooking.
Having worked in various exciting restaurants, Storm internalized many techniques. He understood that these skills could be utilized for a homier cooking style. He expresses his admiration for family recipes handed down through generations, and adds that his most beloved dishes have roots in his upbringing. “I grew up around strong Appalachian women who were adept at hunting squirrels and cooking collard greens,” recounts Storm. He underlines the importance of asking grandmothers for recipes, lamenting that society is losing this part of culture. His wish is to maintain culinary traditions through his cooking.
Buckshot Honey stands out from many other barbecue restaurants due to its emphasis on tradition and local ingredients. Storm refrains from using squirrel meat, but sticks to the principle of local procurement. His venture has a policy of sourcing ingredients from local farmers and cultivators to ensure their offerings are fresh, ethical, and scrumptious.
“We stand apart by procuring quality meat from local ranchers,” declares Storm. He details his preference for smoking his meat with applewood—abundant in Washington State, as homage to local produce. He stresses that treating local ingredients with respect helps them shine through in the dishes he presents.
Storm is in the advanced stages of preparation for the inauguration of his Cashmere outlet. Current plans indicate Buckshot Honey will greet Cashmere residents, with its grand opening scheduled for mid-October—perfectly timed to incorporate all the intricate flavors of the Fall harvest into their menu.
To contact Dave Storm, please reach out via (509) 731-3211 or email.
