WaterFire In The Kitchen

Kristi and Sous chef Savannah Elliott highlight how the region’s diverse climate provides access to fresh produce, seafood, wine, and hops, allowing the menu to constantly evolve with the seasons. In the kitchen, Savannah demonstrates a salmon dish with parmesan risotto, local asparagus, and Washington cherry compote, emphasizing creativity, technique, and the joy of crafting layered, memorable flavors.