I’ve been fortunate enough to be exposed to great farms and ranchers over the last few years. I’ve also been fortunate enough to have an outlet to utilize these great products they provide and create dishes that I’m proud of. I’ve always wanted to open my own restaurant. Even created a business plan and had a modest savings for this venture. Learning about the in’s and out’s of creating a small business has its challenges. Mainly capital to keep the venture afloat. We are still in hopes that this dream of ours will come to fruition. We’ve been in the industry for over 20 years and would eventually like to be our own bosses. Hopefully this will happen but in the meantime I wanted to share some of the dishes I’ve created over the last three or so years. -Chef Kevin

Dungeness crab salad over grilled pineapple, organic cherry tomatoes, sprouts and avocado purée

Roasted cauliflower, sunchoke and frisee salad

Chocolate chip bread pudding in cast iron skillet with house made salted caramel and vanilla bean ice cream

Sesame crusted ahi tuna over wasabi mashed potatoes and topped with a fresh mango salsa. Not fancy but it was very delicious

House-made bacon bourbon ice cream

Beer braised pork shank over cannellini beans and mirepoix with natural jus

Local greens with grapes, organic cherry tomatoes and candied walnuts

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Mac-n-cheese with lardon and a pilsner cheese béchamel

Blackened ling cod, white cheddar grits, tomatillo sauce and a fried plantain

Armenian and lemon cucumber salad, cherry tomatoes, wild rocket, feta cheese and a mint vinaigrette

Cider brined, slow roasted Carlton Farms pork belly, carrot puree, jicama salad and Inca red drop peppers

Pan seared snapper, over yukon gold mashed, romesco and pesto sauces with sprouts

A Way of Life farms heirloom tomato bruschetta, micro sprouts, goat cheese, balsamic reduction

Liberty Farms duck confit, peach compote, frisee

char sui pork ribs, wasabi mash

char sui pork ribs, wasabi mash, broccoli rabe

Mediterranean spiced pan seared salmon, orzo arugula salad, tatziki

Mediterranean spiced pan seared salmon, orzo arugula salad, tatziki

Slow braised pork shank, lentils, greens, demi glace

Pan seared true cod, curry, cauliflower, local cherry tomatoes, cilantro

Pan seared halibut, parmesan polenta, herb oil

Cider brined pork chop, cheddar-scallion potato cake, caramelized brussels sprouts, bacon and an ale-mustard sauce

Just some light reading