• Chef and Owner at Volunteer Park Cafe, Chop Shop Cafe & Bar
• Owner, Canal Market
• 30 Best Seattle Restaurants, Seattle Met
• Best Desserts, Seattle Magazine
Tuna salad, made with greens, a cooked-egg aioli, champagne vinegar, herbs, parsley caper relish and a soft boiled egg.
Organic greens, shallots, aioli (no raw eggs), champagne vinegar, lemon, chervil, chives, parsley, capers, soft boiled egg