Spring Kickoff Dinner with New Chef Keith Croonquist

We are thrilled to welcome Chef Keith Croonquist to our culinary team! Hailing from Charlottesville, Virginia, Chef Croonquist's culinary journey began straight out of high school, attending culinary school to hone his skills.

At 19, he joined Early Mountain Vineyards, working his way up to Sous Chef with remarkable dedication. Chef Croonquist then opened Little Star, showcasing his expertise in modernist American cuisine with nods to Spain and Mexico.

During the pandemic, Chef took a step back to focus on the agricultural side of culinary, bringing an innovative touch to the kitchen and our team. Just six months ago, Chef Croonquist made the exciting decision to move to Walla Walla with a clear intention – being a Chef in Walla Walla's blossoming restaurant community.

Let's come together to extend a warm welcome to Chef Keith Croonquist. This 4 four-course dinner is uniquely Spring.

Menu:

First Course

Chard Carrot

pea shoot, english pea, dill, garlic dressing

Second Course

Halibut

asparagus, manchego, citrus, chive oil

Third Course

Beef Tenderloin

morel, potato pave, whipped ramp butter

Fourth Course

Arroz con leche

rice pudding, strawberry compote, brittle