Not really a fan of the teriyaki here, but the chicken curry always hits the spot for me.
Chef Brian Scheehser cares for a 3-acre patch of farmland in Woodinville, the source of produce for Trellis. Even in late fall, Scheehser is harvesting herbs, garlic, chard, beets, parsnips and squash อ่านเพิ่มเติม
