The perfect way to kick off hunting season – Hunter’s Toast – elk bolognese topped with a parmesan crisp on house-made sourdough.
This one celebrates harvest time with apple cider jelly, spiced butternut squash & apples, and balsamic drizzle on sourdough toast.
And this one goes all out with a pumpkin apple crisp topped with pecans and whipped cream on rye toast. Pairs perfectly with the latest Park and Life Magazine and a hot cup of coffee.
Sean “The Pancake Whisperer” Stocker is a mountain of a man with a range of abilities. He accomplishes all tasks thrown at him, with an excellent eye for detail. He’s a beast on the line and has helped set the bar high for line cooks here at Feed Café. He puts his culinary degree to good use and has a passion for locally sourced ingredients. If Sean was a toast special, he’d be a smoked salmon, walnut and blue cheese salad topped with endive on wheat toast, because it reminds him of his roots in the Pacific Northwest – he’s from a town called White Salmon! His favorite Feed meals are the Biscuits & Gravy and Chorizo Omelette. When he’s not at Feed, he hikes, camps, climbs and hangs out at the dog park.
Thank you Sean for being so AWESOME and inspiring us to stay creative and hold to high standards.
Is there anything better than an in-season heirloom tomato? This new toast special has local heirloom tomatoes, local microgreens, bacon jam and balsamic reduction on house-made rye toast.
This toast, unlike our weather lately, is the good kind of smoky – with smoked salmon, spicy marinated veggies and garlic aioli on house-made sourdough toast.