Things to Eat

There are many, many things that I do not know about menu design. One of
the things that I do know for sure, is the importance of customer perspective.
You are the one that will come into my restaurant seeking restoration and comfort.
You are my guest tonight. You are the person that will talk to your friend
tomorrow at the office about how much you did, or did not enjoy your experience.

Another thing that I am sure of is that you've grown up, that you seek nourishment in a different way than you did ten years ago. I know that you are not afraid to eat your greens, and in fact, that you want to know who grew them for you. You are currently a victim of a crappy economy, but you are still willing to pay a little more to feel good about the way your food was handled, even before it came to me.

You probably care to know where that pork was raised when it was still a pig.
And I'm thinking you would prefer that this pig was raised on the feed that it would prefer to eat. For you know all to well, all the factors that create delicious, wholesome food does not start in my kitchen. Even on my best day, I am merely a messenger.

That said, here are some pics of last summer's garden back in Portland to tide you over while the menu design portion of this site gets a start.