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Feature Stories and Photo Galleries
A Safer, Cleaner Seattle, One Alley at a Time
 A Seattle restaurant led the charge in the city’s new dumpster free alleys program. The initiative has yielded safer, cleaner alleys throughout Seattle. |
Left and Right Plug into the Minimum Wage Discussion. Democrats and Republicans Weigh in on This Hot Issue
 A look at minimum wage from behind party lines
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ProStart® students have been selected as Oprah’s Angel Network Ambassadors.
 Harbor High School ProStart teacher, Alice Whittaker, demonstrates how student Gaby Vasquez should shave chocolate curls for her black-bottom banana cream pie, a class learning and fundraising project.
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Healthy Menus Find Their Place
 Mama Stortini’s Executive Chef, John Spearman, displays one of the star players in his Puyallup restaurant’s “Get Fit” menu, a luscious dessert of fresh berries layered with orange-scented marscapone and wonton crisps — a Napoleon-style presentation masterpiece.
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Private Parties Boost the Bottom Line
 Before the holidays hit, learn how to fine-tune your catering and event services. Hint: it’s all in the details!
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Do you know the faces of your industry?
 Restaurateurs aren’t always the usual suspects. Our industry is a cadre of diversity, and the WRA’s board of directors is no exception. Check out our profiles of three board members, and see what makes our workforce so unique. |
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Growing Fresh, Serving Perfection 
Executive Chef Keith Luce, of The Herbfarm in Woodinville, dishes up more than just a gourmet meal. The restaurant is a study in environmental sustainability and takes diners on an hours-long culinary journey from flourishing farm to resplendent dining room.
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Locally Flavored, Ethnically Influenced
 Anthony’s Hearthfire Grill, an Olympia eatery with outdoor seating and imaginative menus, serves up a trio of cocktails on the deck. |
Boundary Bay does Beer and Community Right
 Boundary Bay Brewery, a company that has heart and soul, is named the nation’s largest brew pub by the Brewer’s Association. |
 Spokane Chapter Romances Members
Spokane Chapter outreach participant, Michelle Anderson sees the day-to-day happenings at Mojo with Chef Charlie Connor in Spokane Valley, Wash. |
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Click here to view an archive of previous feature stories and photo galleries.
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