Whether it’s gourmet, casual, or street food; I would love to build (or help you makeover) a menu that’s tailored specifically to you, your vision and your own unique marketplace. I take great care to listen to my clients and humbly suggest that I can create for you a menu that’s fresh, innovative, fun, and staff friendly. Something that provides your customers with a unique dining experience, while augmenting your bottom line through simpler inventory management, effective waste elimination and a “bang for the buck” training system that drastically reduces the labour component required to bring new staff up to speed if and when staff turnover occurs. In fact, I can absolutely promise you that your new menu will: (1) reflect your personality and that of your establishment, (2) incorporate ingredients that are unique to your vision, while remaining easily accessible and controllable from an ordering and inventory standpoint, (3) provide for fast training and consistent quality from shift to shift, (4) eliminate waste and add to your bottom line, (5) incorporate environmentally sustainable choices. Samples |
"Richard only uses sauces, spice blends and rubs that he builds from items in his own kitchen, and his favorite dishes currently include a “Prawn and Mussel Etouffee over Indian Rice,” a “Blackened Catfish with a Jerked Tartar Spread, and a “Duck Confit with kale and honey-dijon vinaigrette”. For a chef and restaurateur who learned the art of Creole cooking in Mexico, it somehow makes sense." ~ New York Living "More than you'd expect come off the wood fire, and Richard likes the intense heat and smokey flavours it imparts. The herbed lamb and artichoke pesto on crisp flatbread was wonderfully flavourful, while his seafood and chicken dishes with farm fresh vegetables showed a respect for freshness. In particular, the seafood and sausage gumbo was a hearty, bulging bowl of seafood, chorizo sausages and vegetables in a robust tomato potage ..." ~ Vancouver Sun "The fifth course, and our favourite dish of the evening, was BBQ mussels with Portuguese Sausage, Fresh Herbs, and Tomato Chili, was created by Richard Verhagen, the chef at Raven Street Market Café on Salt Spring Island. This dish was especially breathtaking given idyllic seaside setting, and we couldn’t take our eyes off either." ~ BC Shellfish Festival |