I. Staff Development

II: Menu Development
From launching a compelling new concept to refining an existing one, we will lead a chef and a kitchen team through the creative and practical steps of translating a nebulous vision of how the food will look and taste to actually getting it on the plate. We'll write or re-write a menu and provide supporting materials from recipes and prep lists to sustainable sources for every ingredient.

III: Product Foraging
We can establish accounts with farmers, food distributors and beverage purveyors and lay the groundwork for lasting relationships with the people who provide the highest quality food and beverage in the Pacific Northwest and throughout North America. We'll also conduct educational "field trips" to the source of great ingredients from oysters for appetizers to nuts for dessert.

IV: Equipment Installation
From the reach-in refrigerator and convection oven in the kitchen to the wine glass and pepper mill on the table, we can help properties select, procure and install every piece of equipment that defines the property's style, gets a new place up and running and gives an existing place a revitalizing face lift.