Fantastic things are happening at Elevation.
Our new menu reflects some of the great tools and techniques that the students here at Cascade Culinary Institute get to use. The roasted bone marrow is exceptionally good-pairing the flavors of bone marrow, blood orange and juniper berries…Delicious!
The sous vide short rib is another example. We cook these for 48 hours at 140 degrees- this makes them so tender, they melt in your mouth.

The students have found their “Sense of Urgency” and are learning in a real world restaurant environment.