Recent Projects2019 TASTING ROOM MENU DEVELOPMENT / BUILD Ongoing. San Luis Obispo, CA 2019 TASTING ROOM MENU DEVELOPMENT / BUILD Created and implemented a small plate and charcuterie menu for a high volume tasting room. Created and implemented a comprehensive staff training program. Paso Robles, CA 2018 FOOD TRUCK RETROFIT / MENU DEVELOPMENT Created and implemented menus and systems for a 2 truck operation. San Jose, CA 2016 TASTING ROOM MENU DEVELOPMENT / BUILD Created and implemented a warm and cold tasting room menu. Sourced and installed equipment and renovations contractors. Portland, OR 2015 FOOD TRUCK RETROFIT / MENU DEVELOPMENT Created and implemented menus and systems for a 3 truck operation. Cincinnati, OH and Newark, NJ 2013 CLAM BUCKET MENU DEVELOPMENT Created and implemented a complete menu makeover for a popular seaside restaurant. Final Menu In Print 2013 CALIFORNIA SMALL FARM CONFERENCE Created and presented a farm fresh, locavore reception menu for 500 attendees at the 2013 California Small Farm Conference. Sourced and coordinated 20 local growers. Recruited, trained and coordinated 20 volunteers. California Small Farm Conference California Small Farm Conference Menu 2012 MARKET SQUARE DINNER SERIES Created and presented a locavore, four course, beer and wine paired menu for 720 attendees over the course of 5 nights in a historic Market Square. Market Square Dinner Series 2012 SYMPHONY SPLASH Created and presented a reception menu for 200 attendees and performers via 40' yacht and adjacent wharf in Victoria Harbour. Symphony Splash Symphony Splash Menu 2011 MOBY'S MENU DEVELOPMENT Created and implemented a complete menu makeover for a historic marine pub. Moby's Menu 2011 SIP AND SAVOUR FOOD FESTIVAL Created and presented a 5 course, outdoor gala dinner. Recruited and coordinated 40 chefs and volunteers for the gala and a grazing event the following day. Created and presented a 4 course winemaker dinner the following evening. Sip and Savour Gala Menu Winemakers Dinner Menu |
"Most chefs only get to see the world from the inside of a kitchen. The cliché of "slaving over a hot stove" is usually a 10 to 12 hours a day, six days a week reality for many chefs, and visiting the "great outdoors" means slipping out the kitchen door for a quick smoke in between cooking entrees. Not so for Richard verhagen, the new culinary master of the Pride of Victoria, his own personal Moveable Feast. Provisioning in and among th the islands and mainland, Verhagen serves 100 per cent local goods, celebrating seasonal highlights. “So when the spot prawn season starts, we’ll have them. Same as when the Sockeye start running. Being able to move around the islands has been great for him, allowing him to experiment with so many amazing things in the world of island food, and being able to forge new relationships with fellow chefs and suppliers." ~ Pacific Palate |