Click on our online restaurant menu for a sample of our culinary palate. We've included dining menus served at Trellis, in the bar, outside on the Front Porch, for special Holidays and in our Private Dining rooms. Due to the seasonality of Executive Chef Scheehser's farm and greenhouses, exact menu items are subject to change.
In 1993 Holly moved to Seattle and accepted a position with Tom Douglas at the Dahlia Lounge. Holly was the sous chef of the Dahlia Lounge for 4 years. In 1999, Chef Tamara Murphy encouraged Holly to become a part of the opening of Brasa. She spent that year as sous chef, leaving to open Cafe Juanita in April of 2000.
Cafe Juanita has been a labor of love, allowing Holly to express her passion for Northern Italian food and wine; a commitment to organics and sustainability and a holistic approach to the dining experience. Holly hopes to showcase local products while serving modern Northern Italian inspired cuisine.
Holly and Cafe Juanita have received awards and recognition both locally and nationally. Locally with 3 1/2 stars from the Times and 4 stars from the Seattle Post Intelligencer, as well as recognition in Esquire, Wine Spectator, Gourmet, Food & Wine, Seattle Magazine, The Robb Report, Travel and Leisure, Sunset. Holly was the 2008 Best Chef Northwest from The James Beard Awards . In 2011 Holly and Cafe Juanita were nominated for the James Beard Award for Outstanding Chef and Outstanding Restaurant. Holly was honored again in 2012 to be nominated for Outstanding Chef in the US.
Holly lives in North Seattle with her young son Oliver.
After working closely with Sandy on recipe and menu development as well as the daily function, he was named Chef de Cuisine in 2008. His menu style incorporates seasonal French, American, Continental, Mediterranean and contemporary ethnic flavors into their cuisine, Sanford serves a daily changing menu highlighted by a continuously changing "four-course seasonal menu." Along with the items at Sanford, Justin’s signature menu item is the starter of lamb coppa with pickled fennel and golden raisins, toasted fennel dressing. His culinary approach is very seasonal and very market-driven. They see what is available and that dictates what is cooked for the evening. From the ingredients, comes inspiration in the cooking.
Ethan Stowell is the executive chef and owner of Ethan Stowell Restaurants in Seattle. His highly acclaimed restaurants include Tavolàta, How to Cook a Wolf, Anchovies & Olives, and Staple & Fancy Mercantile, where he is the chef. His food philosophy is all about keeping it simple, using fresh ingredients, and allowing the food to do the talking.
In 2010, Stowell launched Lagana Foods, an artisan pasta line, and began consulting for the Seattle Mariners. His work with the Mariners helps to bring local products into the stadium for fans to enjoy. Ethan Stowell’s New Italian Kitchen was released in September 2010 from Ten Speed Press.
In the spring of 2012, Stowell opened Ballard Pizza Company, the first of his casual “fast food redefined” restaurants from his new company Grubb Brothers Productions.
Stowell was named one of the 2008 Best New Chefs in America by Food & Wine magazine and has been honored with multiple James Beard Award nominations for “Best Chef Northwest.”
Deeply devoted to his hometown, Stowell is a fervent advocate committed to seeing that Seattle is recognized nationally as a culinary destination. He and his wife Angela live in Seattle’s Ballard neighborhood. To learn more, visit EthanStowellRestaurants.com.
In March of 2010, Pomeroy was selected as a finalist for the prestigious James Beard Awards for Best Chef in the Pacific Northwest. Most recently, Marie Claire named Pomeroy one of the 18 most powerful women in business in October 2010. Born and raised in Corvallis, Oregon, Pomeroy spent her childhood hanging around the stove and in backyard gardens with her and with Grandmother Vivian from New Orleans. Before opening Beast, Pomeroy, and Michael Hebb started up Ripe Catering in 1999 and soon after launched an underground supper club in their northeast Portland bungalow called Family Supper.
After a couple years of dodging authorities, using salvaged doors rigged as tabletops and defrosting shrimp in the bathtub, they decided to go legit. In rapid succession they opened the Gotham Coffee Shop, ClarkLewis Restaurant, and the Gotham Tavern. In the summer of 2007, after Gotham Coffee Shop and Tavern closed and ClarkLewis was sold, Pomeroy started to cook small family-style suppers again. The intimacy of these suppers is preserved at Beast, a 24-seat restaurant where people chat freely with each other at communal tables. Beast serves a six-course prix-fixed menu at two seatings 4 nights a week and a four-course brunch on Sundays.
Chef Scheehser regularly participates in educational programs and supports multiple charitable organizations, including Share Our Strength/Taste of the Nation, Star Chefs March of Dimes, Fred Hutchinson Premier Chefs, American Liver Foundation Chefs of Seattle Culinary Gala and Common Meals/Farestart. He also is a member of Slow Food and is involved in events sponsored by the Washington Wine Association. He was showcased in the 2009 Gala Auction Dinner for the "Auction of Washington Wine" benefitting Seattle's Children's Hospital. Look for Chef Brian and Hijo, his 11 year old pup representing the month of November in the 2011 "Local Sustainable Love" Calendar benefitting the Seattle Humane Society (available for purchase at local book stores).
Chef Scheehser and Trellis have been critically acclaimed on both a national and local front. He had been featured in Bon Appetit, Travel + Leisure, Gourmet, Sunset, Seattle Magazine, Alaska/Horizon In-Flight Magazine, The Seattle Times, Seattle Metropolitan Magazine, Northwest Palate, 425 Magazine and Edible Seattle. Seattle Magazine named Scheehser a "Best Green Chef" in May, 2008 and in September 2008, Scheehser was featured at the famed James Beard House in New York City as part of its "Best Hotel Chefs in America" series. A 425 Magazine readers poll in September 2009 named him "Best Chef". The PBS Emmy nominated "Chefs A'Field" series features Scheehser in "The Real Chef's Garden" episode airing in January 2010. Trellis in The News..
Even with all of these accolades, Chef Brian is known for his sense of humor, mentoring style, and true commitment to sustainable cooking and farming. "I would say that I am 75% farmer and 75% chef. There is absolutely something that you get when you taste food that is just picked. The sugars are sweeter and the flavor is pure and true...It's nature's way..."