Hello!
Just like that it’s September! Earth, Wind & Fire is playing over the kitchen speakers while we prep and we’re just starting to see another little shift in ingredients. The cucumbers, melons and zucchinis are on their way out as grapes, pears, apples and early winter squashes are in the queue to R&D with. The nightshades are going strong still. It’s babaganoush season here. We make huge batches and store it away for future parties.
We’re always happy to get to Labor Day. It always feels like a real marker on the restaurant’s calendar. We can feel a little more routine in people. For us too. The summer brings a lot of inconsistencies and are typically some of our slowest months. We got ahead of it this year and packed in events, menus and pop ups. We’ve pumped out 8 different tasting room menus in the last 10 weeks in addition to an Art Haus pop up…and our much belated Mario themed staff party. It’s been fun and great to see everyone push and discover what they are capable of. It’s also, maybe not the most sustainable. Like I mentioned, we’re happy to settle into a more steady routine although that doesn’t mean we can fully let off the gas. Such is restaurant life.
We had our last night market last week and barely squeaked it out before the rain. We just wanted to thank all the vendors that came down to show off their wares and, of course, all of you who visited as well and supported all the local small businesses. It was also great because Tyler organized it, so we got to see him back in the place. He’s working out at The Dixon with the LED team. We’re happy he landed with such a great organization.
On that note, we have the bittersweet news that our dear Tayler is moving on to the next season of her life. She’s been part of the team for 3 years and has done so much for us. We’ll miss her professionalism, keen eye for design and sense of humor but we’re excited for her next steps. Just like Tyler, we have her roped into a few events to help with but it won’t be quite the same without her. Thanks for everything and being part of our little pirate ship restaurant, Tay!
Upcoming Events
Sun Dog Flower Farm Dinner - Take Two!
Saturday & Sunday, October 10th & 11th
Dry Creek Valley
Alright, we’re giving it another go with the assumption that we’ll have better air quality and cooler temps. Plus, this is a rain or shine type event because even if it does get a little drizzly or chilly, we’re moving into the greenhouse. We’d love to see you out at Brooke & Davis’ farm to celebrate the closing of another harvest season. We go way back with them and even have Hillin sharing time between the kitchen and spending days out in the sun, working alongside them in the rows. It should be a really fun, family style, dinner out in the Dry Creek Valley with music from Dr. Scott’s Electric Hairbrush. You can follow the link below to purchase tickets.
Art Haus & Ampersand
HOT NOODZ are BACK! In addition to not wearing white, it’s our annual post Labor Day switch back to our hot noodles, which we make in house with flour from Hillside Grain up in Bellevue. We’ll have the similar garnishes and add-ons like pork belly, agedashi tofu and miso corn. We’re also excited to say that alongside our house, smoked veggie broth we’ll also have a spin on tonkotsu, the rich and creamy pork broth. We’d love to see (or hear) you down in Art Haus slurping away some noodles.
Days Open: Wednesday-Saturday
Hours of Operation: 4-11p
Happy Hours: 4-5p & 10-11p
KIN
This is our last week of Menu 84 - All Dressed:Salad Edition. It’s been really fun and I think a pretty popular menu. For us, it’s felt like a long run since we’ve dropped a few pop up menus within, which explains why next week we move on to Menu 87. It’s all inspired and influenced by local artist Lorelle Rau. Lorelle has her works up in the tasting room, collages inspired by National Parks landscapes and hand made paper from invasive plants. She draws a lot from nature and has an appreciation for the land that we need to preserve. We have a lot in common I think. We’ll tell a little bit of her story, childhood, paper medium and art through food and drink.
KIN seatings for August
Thursday, Friday (and some Wednesdays) : 7p
Saturday: 6p & 9p (Supper Club)
Staff Shoutout
Here’s Jordan! Jordan has been with us in the kitchen for 5 years. While bringing a lot of restaurant experience when she started here, most of it was in the front of house or bartending. We got her pretty green with a knife in her hand and it’s been incredible how much she’s developed both technically and creatively. She has a great artistic eye, in fact she does a lot of the hand drawn signage for our events and is a very natural cook, being able to pick of new techniques really quickly. She’s a Woodriver Valley gal who loves a good hike, bike ride or walk down the river with her dog, Bodhi. Jordan is one of the O.G.s who has been along for all the ups and downs. The place wouldn’t have the same vibes without her. She also happens to be doing her first solo catering this weekend and we know she’s gonna crush it.
Favorite Fruit: Mango
Primal Zodiac: Hyena
Death Row Meal: A cold beer and well, all the carbs and peanut butter panda puffs and oysters.
Why she’s on Death Row: Extreme tax fraud
What she’s listening to right now: S-Town
Culinary Weapon of Choice in a Zombie Apocalypse: French rolling pin
As always, we really appreciate all of your support and we hope to see you down here soon!