Tendrils Restaurant at Cave B Inn at SageCliffe has emerged from the cold and snow of winter like the proverbial bear, embracing the new spring sunshine and all this wonderful season has to offer. And it has a lot to offer: a new Executive Chef to take the helm, and chart an amazing culinary course for this fine dining restaurant on the cliffs.
Chef Bear: a.ka. Henry H. Ullman
Here at SageCliffe we’re thrilled to welcome Chef Bear. Coming from ten years as Executive Chef at Marcus Whitman Hotel & Conference Center in Walla Walla, Bear is well-versed in the art of culinary and wine excellence: during his years at Marcus Whitman, Bear worked closely with many of the area’s best winemakers in the creation of unique wine pairing dinners and events. He created The Chef’s Table, which allowed diners a special, intimate wine & dining experience in the kitchen. And he cultivated deep relationships with local farmers, resulting in pasture-finished meats, organic produce and artisan cheeses gracing the hotel’s menu. And now those same relationships–plus new ones formed with the Columbia Valley region’s farmers and producers–will be brought to bear on Tendrils’ menu. What a magnificent treat is in store for Tendrils diners.
Chef Bear’s passion for excellence (“I like to do things right,” he says), for where our food comes from, how it’s cared for, and ultimately what kind of experience it gives the diner, is contagious. His enthusiasm and vision for SageCliffe’s onsite Chef’s Garden is inspirational, and will result in a rich farm-to-table experience that is not merely a buzzword, but a reality. We can’t wait to see what Chef Bear will bring to Cave B, and we’re thrilled on behalf of all Cave B Inn guests and Tendrils diners for what they will have the chance to experience.
To read more about Chef Bear, his background, passions and philosophy, please visit our Tendrils Restaurant page on our SageCliffe website. Help us welcome Chef Bear to the Cave!