Tea
Tastings and small menus that move like a party that never quite ends.
A curiouser kitchen
“Begin at the beginning, and go on till you come to the end: then stop.” Then pass the plate.
Somer Littel. Executive Sous Chef at Salishan Coastal Resort. Flavor that is a little late for tea and exactly on time for dinner.
Unbirthday cooking
The Mad Hatted Chef is Somer’s mark: resort-kitchen discipline, Oregon coast produce, and a table that still knows how to surprise people. Cards on the cloth. Clean finish on the plate.
Private dinners, tastings, and consulting. Why is a raven like a writing desk? Better question: why is a beet like a stone fruit? Come find out.
Tastings and small menus that move like a party that never quite ends.
Fruit, herbs, and savory work that still reads as food, not a costume.
A plate should make you lean in. Then it should eat clean.
From the pass
