McCall Burau

Fruition Restaurant

The small kitchen space keeps the heat from the line heavy on the backs of the chefs.

Fruition Restaurant

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.

Fruition Restaurant

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.

Fruition Restaurant

The smell of fresh thyme, parsley, and chives fill the air of the back room as pork belly is rubbed down with curing herbs.

Fruition Restaurant

The sound of metal on metal is a constant chime as knives are sharpened and sauté pans are run across the burners.

Fruition Restaurant

Morel mushrooms dry above the range. They'll soon be truffled and paired with butter poached–Columbia River sturgeon.

Fruition Restaurant

All hands on deck—it’s menu change night in the kitchen of Fruition Restaurant.

On the Farm

A six-week-old lamb bounces around its pen chewing on cornhusks.

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