Celebrate the spirit of Pride Month with our signature “In My Nature” cocktail, a harmonious blend of butterfly pea-infused Tequila Ocho Blanco, St. Germain, yuzu, grapefruit, second-life prosecco syrup, and gold luster dust. Feel good savoring every sip as a 20% of proceeds will be donated to a Seattle-based charity supporting organizations that uplift and advocate for the local LGBTQ+ community.

In My Nature Pride Cocktail

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Savor the earthy flavors of Nature Creek Mushrooms, a delightful medley of fresh, hand-picked mushrooms sautéed to perfection, showcasing the essence of nature in every bite.

Clean the mixed wild mushrooms with a damp cloth to remove any dirt. Trim the stems if necessary and slice larger mushrooms into smaller pieces.

Prepare the Mushrooms

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Add the prepared mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until they are tender and browned.

Cook the Mushrooms

Stir in the thyme, butter, salt, and black pepper. Cook for an additional 2-3 minutes, allowing the butter to melt and coat the mushrooms. Remove from heat and drizzle with lemon juice. Sprinkle with chopped parsley before serving.

Season and Finish

Mixed wild mushrooms (e.g., shiitake, cremini, oyster)

Olive oil

Garlic cloves, minced

Fresh thyme leaves

Butter

Salt

Black pepper, freshly ground

Lemon juice

Fresh parsley, chopped