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Kaspars Accolades
Chef Donier subtly combines the gutsy flavors of the American Southwest with the Asian influences of the Pacific Northwest, creating such dishes as Dungeness crab and chopped vegetable salad in sushi rolls, and a smoked salmon and goat cheese quesadilla. The dishes are well balanced and showcase the best quality ingredients. - Gourmet Magazine
The growing inventiveness, rock solid skills and deft imagination from Kaspars have been a continuing pleasure. - Bon Appetit
Rated:**** The substance of this cooking is sheer, imaginative simplicity - the combining of bold elements in tantalizing complements, rather than mere daring juxtapositions. An affordable menu was artistic in it’s concepts and Swiss watch perfect in execution. In a word: incredible. - The Seattle Times
National Winner of the Gourmet Magazine Evian Healthy Menu Awards at the James Beard House in New York, with his recipe for Asian Duck Confit with Shiitake Mushroom Couscous.
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