Blanched asparagus gets an envious ice bath in the sweltering kitchen.
The small kitchen space keeps the heat from the line heavy on the backs of the chefs.
Potato straws, hot from the fryer, cool on the racks. Nearby the stand mixer is working double time whipping the meringue to the proper peak.
Josh Rathbun minds his saucepan. The kitchen staff has been at work since early in the morning, prepping their mise and learning the new dishes.
The smell of fresh thyme, parsley, and chives fill the air of the back room as pork belly is rubbed down with curing herbs.
The sound of metal on metal is a constant chime as knives are sharpened and sauté pans are run across the burners.
Morel mushrooms dry above the range. They'll soon be truffled and paired with butter poached–Columbia River sturgeon.
All hands on deck—it’s menu change night in the kitchen of Fruition Restaurant.
A six-week-old lamb bounces around its pen chewing on cornhusks.
Ramsey, the head ram, keeps one eye on his breakfast and another on the activity in the farmyard.