Chef Michelle specializes in New American cooking, with a heavy PNW influence. She tries to source locally, frequently visiting the local markets and shopping from her favorite farmers. She has worked at several top Seattle restaurants.
Succulent applewood smoked barbecue pork ribs cooked low and slow for eight hours in sweet and tangy barbecue sauce. Served alongside a crème fraîche and caper potato salad and arugula kale caesar. It'll have you feeling like it's the fourth of July any day of the year!
pork ribs, granulated sugar, brown sugar, onion, distilled vinegar, apple cider vinegar, paprika, cayenne, tomato paste, honey, molasses, crème fraîche, capers, red onion, red wine vinegar, parsley, thyme, baby red potatoes, argula, lacinato kale, parmesan, garlic, buttermilk, sweet baby bell peppers