Nearly all of our ingredients are from local, all natural, farms and ranches.
Local- This means Washington and a very few things from Northern Oregon (they do make great blue cheese!) and the most southern coast of Canada.
Sunshine was born and raised in Seattle (when pressed, she'll admit Kent). Not a natural at cooking, she was definitely a lover of eating and her mother encouraged her palate at a young age by exploring restaurants together. The years following included extended travel abroad to Southeast Asia and Europe followed by classical training at the Culinary Institute of America in Hyde Park, New York.
After school Sunshine cooked for renowned french chef Phillipe Padovani in Hawaii and San Francisco. This led to 6 months in France living with a local family spending mornings shopping in markets and evenings learning to prepare such things as braised rabbit, first of the season walnuts and tart au pomme.
Upon returning to Seattle she took the position of Executive Sous Chef at the Mayflower park hotel. The following six years were spent in Southampton and Manhattan, New York, Palm Beach, FL, Maine, Los Angeles, France, Italy, Indonesia and the Bahamas as a Private Chef for the financially untroubled.
And now to now. All the buzz words-- Local, Sustainable, All Natural, Organic, Farmers, Ranchers, Community, Happy Cows, Chickens ranging to their little hearts content. On the plate. For you. Happy Sigh.