Perched along picturesque Carillon Point, Kirkland’s boutique hotel Woodmark recently brought on the talents of Chef Brian Doherty to redesign their Beach Café menu. With a culinary career spanning two decades, Doherty began at The Four Seasons Seattle and rose to leadership positions at the Fairmont Olympic, Fairmont Newport Beach, and SLS Seattle.
Launching on Jan. 6, Doherty’s menu offers elegant, seasonal dishes reflecting regional tastes and trends, such as steamed halibut with crispy herbs and kimchi over rice, or porcini-ru
bbed beef short ribs with potatoes and balsamic carrots. “My philosophy is to start with the very best seasonal ingredients and design dishes that reflect the essence of the Pacific Northwest,” Doherty said. “I am excited to use my philosophy of cooking to launch a new culinary direction in Beach Café at the Woodmark Hotel & Still Spa.”