McFarland Springs trout has never touched the sea. Raised at the headwaters of the Susan River in the volcanic highlands of the Cascades, cold pure water flows from ancient aquifers, giving the fish a clean, rich depth of flavor you can taste in every bite.

The farm runs on a closed loop — spring water feeds the fish, then flows on to irrigate surrounding meadows — and the trout are raised on a diet of plant proteins and algae-derived oils that show up in every forkful. Silky, delicate, bright, and clean.

You'll find it this weekend on the Kitchen Menu, served with Anson Mills heirloom polenta, local asparagus, and beurre blanc sauce.

The finest meals begin with a story. Our A5 Wagyu from Hokkaido, Japan carries a lineage centuries in the making — raised where crisp mountain air, pristine water, and lush pastures have shaped a breed unlike any other. A5 is the pinnacle of Japanese grading: flawless marbling, extraordinary tenderness, a depth of flavor that lingers.

Behind it are generational farmers who steward these animals with devotional care, honoring tradition while protecting Hokkaido's landscape for generations to come.

This weekend, find it on our Chef's Menu as a one-bite canapé — a nori cone filled with wagyu tartare and topped with caviar. One bite, centuries of craft.

Evan Bolling
Chef de Cuisine