Hi I’m Adam Stevenson. We are at Earth & Ocean Restaurants. This is in the W Hotel in Seattle, Washington. Currently, the menu is a mixture of seafood and meat dishes which focuses on local and artisan produced products. We used a lot of the local farmers from our region, try to get as many products as we can that are special to the Northwest and produced in small amounts. It has not, it’s something I just recently adopted in the last couple of years where—living in Northwest we have a tendency that or we have the ability to use these great products. We’ve got great seasonal products that come and go, the summers are short but sweet. The winters are long and harsh so the root vegetables that come, they last. They stay around for a long time. The squashes that are produced and then the bounty of the spring and the summer is amazing. The tomatoes are incredible. Some of the best tomatoes we’ve ever had in the country coming right out of the Northwest.
We do monthly changes and then we do quarterly changes on a more grand scale where the majority of the menu will change. Every month I change one or two items as things come and go. In the summer it’s very fast, tomatoes last in their peak, 60 days. So you can’t really keeping around for a long time. So heirloom tomatoes are—August and September are very predominant on the menu in lots of different places and lots of different uses. Where in the winter, squashes, root vegetables, fennel, that kind of stuff lingers for a lot longer time. It stands up to the weather. It stands up to the environments. So we used also a little bit more longer. I don’t have to change the menu quite as often so we make small incremental changes in the winters. Of the moment, there is a new system that we have—a new program that we have developed and it’s an opportunity for us to focus on the ingredients that are in our peak in that moment, in that month. And so what we do if we try to isolate one week out of each month where tomatoes are going to be off the top, you know they’re going to be the best tomatoes that you ever had. And so now I take that idea, those tomatoes and that ingredient and break it down into a five-course meal starting with a salad and appetizer or a soup right on through into the fish dish, a meat dish and then highlighting that dish as well and dessert if possible. We’ve got stumped this month coming out. We’re doing shellfish have it really come up with the dessert to feature shellfish just yet.
Transcription by:
Scribe4you Transcription Services