A beautiful evening at the Syre Farm
Fresh Halibut from Lummi Island Wild in a Wander beer batter in a curry cream
Our future maple tables at Rifugio’s. We are so pleased that Timberline Sawmilling is processing our slabs
“Have it Your Way” is challenging for local restaurateurs Written by Executive Chef Richard Balogh, Edited by Chef at Large Arlen Coiley Bringing great food and hospitality to people is my passion and I work hard for it, as do many other people in this community from chefs to servers, farmers to fisherman. Our hope is that we can create something that is truly good, share it with people, and have it be appreciated. But, because we live in a culture that has been trained that the ‘customer is always right,’ it has caused a tug-of-war between a chef’s craftsmanship and a customer’s specific preferences. The Burger King Jingle of "have it your way" sums up this epidemic. Yes, I call it an epidemic because it's gone too far. It erodes the very core of artisanal work. People want to have it their way, no matter the cost to the restaurant, the community, or the culture of dining in general, without paying for it. They want special care and support without offering it in return. I’d like to offer that the food we make doesn’t belong only to our customers, but to us as the creators, the chefs too. You can’t always have it your way. Restauranteurs lose money due to spur of the moment changes to menu items and lost efficacy of execution. At times we have had customers make requests to have ingredients removed, and then be surprised why the dish is the same price when paying their bill. Customers simply don’t know how much it costs in money, time, and energy to develop and provide quality food for them. With all of the ailments or possible allergic reactions, to the sharp rise of food intolerance, giving people what they want has become an obstacle course through our own menus. While we’d like to be able to appeal to everyone, when I am completely picking apart and reshaping a dish on my menu because a customer likes the idea of it, but is ‘trying to avoid’ half of the things in it, I can’t help but feel defeated. Or when someone says “I am dairy free and cannot have it in your pasta” then orders a latte after the meal, it makes me understandably upset. People want high quality, locally sourced ingredients, but the minute the price begins to reflect that extra food c
Hot Lunch at Assumption Catholic School the last lunch of the season. Cairnspring Mill pastry flour and trailblazer flour blend was delightful crunchy soft and sweet
Every meal is made to make you smile from ear to ear.
Tell us! What did you find tasty last time you came to our place?
Roasted smoked cauliflower finished with a cream sauce and herbs at Rifugio’s
We know exactly what Mom wants this Mother's Day.
Join us on Sunday our May Feast dedicated to Flora the Roman Goddess of Spring! Dinner begins at 5 PM. ˙ For more details, reservations, and to see the menu, visit our website.