![]() Even to-go containers have a short “life” of 90 days and are compostable.Ĭoupled with advanced “green kitchen” preparation techniques, the focus on fresh local and regional products promises a memorable dining experience. Induction-style heat wells take the place of energy-gulping steam tables. And there is no need for overhead vents, since the ovens feature catalytic converters that dissipate grease into water and co2. The Wine Spectator award-winning wine list, visionary cocktails and microbrews fill out the experience. Blackfish’s casual and vibrant atmosphere provides the perfect backdrop for the restaurant’s daily offerings. It’s a no-fry environment where open burners are replaced with induction cooking – using magnets to generate heat. Long a staple of the Tulalip Tribe dining, salmon is prepared using traditional tribal techniques over an open fire pit. The result: a major reduction in energy consumption and waste output. Without sacrificing flavor and character, the “Q” culinary team is utilizing windspeed ovens and other innovations in food preparation. Kitchen operations spotlight top-to-bottom commitment to energy savings and the environment. ![]() The kitchens at the new Q are the first in the region to fully incorporate energy-saving windspeed and induction technologies.
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