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RYAN DONALDSON
Why I Cook
I First realized my passion for food when I was young, some of my earliest memories are of food. Feasting on Swedish pancakesat my great grand parents, eating crab fresh off the boat and gathering in the kitchen during the holidays as we cooked dinner and then sat down to share our lives with friends and family. As I began to cook I realized early that it is not only about the food but about the gathering as well. Dining is meant to be an experinace. It requires and should heighten all of your senses. It is the food, the drink, the service, the atmosphere and the people and when it all comes together flawlessy it becomes something memorable. That experiance is what we strive to provide you with when you dine with us.
My Philosophy
It is my philosophy that food is best when it is allowed to ripen fully in nature, not when it has to be warehoused and transported across the country.
We strive to put the very best and freshest ingredients into every one of our dishes and that is why we choose to purchase from local farms that use sustainable and organic growing methods.
Our meats are meats are selected from organic or sustainable farms in Washington and Oregon and our seafood is purchased fresh, everyday, at Fisherman’s Terminal in Seattle.