Learn More About Kenmore's Dining Commons
Our menus feature high-quality, locally-sourced ingredients from environmentally sustainable and organic farms whenever possible, aligning with Bastyr University's mission for health-focused, flavorful, and ecologically responsible food. We prioritize nutrition and sustainability to nourish our future leaders in natural health, arts, and sciences.
Our seasonal cooking depends on weekly deliveries from local farmers, ensuring peak freshness and quality. We partner with Sound Sustainable Farm in Redmond and Tonnemakers Farm in Woodinville, alongside the Redmond Saturday Market, to support local growers. We also source items like chickpeas and lentils from Palouse, a fifth-generation farm in Washington.
While our focus is on vegan, vegetarian, and gluten-free dishes, we also offer protein options like Mary’s Organic Chicken, Wild Sockeye Salmon, and grass-fed meats from Skiyou Ranch and Ramstead Ranch.
In winter, our menu highlights hearty soups and roasted vegetable bowls featuring cold-weather crops, root vegetables, winter squash, and greens like kale and spinach. We incorporate seasonal fruits like apples and pears into treats and preserve goods for use in comforting soups and baked items.
Spring brings fresh, flavorful produce including leafy greens, asparagus, peas, and early strawberries. We also enjoy farm-fresh eggs, dairy, and herbs like mint and chives.
Summer brings an abundance of vibrant produce such as berries, stone fruits, tomatoes, and a variety of vegetables. We use these fresh ingredients in baked goods, smoothies, and savory dishes, along with drying herbs and flowers for teas and syrups.
In autumn, we celebrate rich, earthy flavors with apples, pumpkins, squash, and hearty greens. Our menu reflects the seasonal bounty of the Pacific Northwest with hearty soups and cozy coffee beverages featuring pumpkin, caramel, and chocolate flavors.
Throughout the year, our beverage menu complements each season's offerings with house-made flavors that evoke the essence of spring, summer, and autumn.
Allow us to introduce you to Tanya and Scott, the dynamic duo who lead our kitchen with passion, creativity, and a knack for crafting irresistibly delicious dishes.
Tanya and Scott aren't just exceptional chefs; they're also partners in life, bringing their shared love for food and culinary expertise to every dish they create. With a combined culinary experience spanning decades, this power couple is dedicated to crafting delicious and nutritious meals that nourish both body and soul.
Scott Emerick - Executive Chef
Scott's culinary journey began at one of France's top cooking institutions, the E’cole Superieure de Cuisine Francaise at the esteemed Ferrandi in Paris. This pivotal experience laid the foundation for his distinguished career. With stints at several Michelin-starred restaurants, his techniques and tastes are deeply rooted in the French culinary tradition. Yet, his commitment to hyperlocal farms serves as both a longstanding practice and a wellspring of inspiration.
While at Guy Savoy, Scott met his wife Tanya, who worked in hospitality for a hotel group spanning Geneva, London, and Seattle. Upon returning to the States, Scott held positions at Seattle's esteemed restaurants like Campagne, Le Pichet, Lark, and Harvest Vine. Transitioning to Whidbey Island, he served as the executive chef at Captain Whidbey Inn, championing a farm-to-table ethos by sourcing from local farms like Penn Cove Shellfish and Three Sisters Family Farm.
In Washington D.C., Scott led the kitchen at Nora, the nation's first certified organic restaurant, collaborating closely with Nora Pouillon to maintain its organic certification. He also fostered relationships between small farms and the restaurant community, including the Amish Farm Community and Lancaster Farms. His tenure included an unforgettable meal prepared for President Barack Obama, First Lady Michelle Obama and Senior Advisor to the President, Valerie Jarett.
At Bastyr University, Scott brings his dedication to local ingredients by way of the surrounding farmlands, his influence of French discipline, creativity for new flavors, and celebrating the best of classic dishes with a focus on seasonal vegetables. His inspiration comes from the local farmers. He creates a mindful menu dependent on what the Farmers have each week. Sound Sustainable Farms is one of Scott’s favorite farms, located in Redmond/Woodinville and harvesting the best quality produce.
Scott prioritizes health and environmental well-being, honoring the natural world and fostering connections with nature to promote a healthy mind and lifestyle. As a chef, his goal is to provide nutrition mindfully, with kindness and gratitude for the abundance of the Pacific Northwest. Scott practices yoga and meditation, cherishes nature, and enjoys spending time gardening and cultivating growth.
Tanya Emerick - Executive Pastry Chef
Tanya Emerick believes in success through kindness, honesty, and goodness and finds solace in nature, yoga, and meditation. She loves infusing her culinary creations with a harmonious blend of health, comfort, and indulgence. With a diverse background in hospitality spanning hotels and restaurants, her journey into the kitchen was a gradual evolution, driven by a passion for nourishing others.
Graduating from Hospitality Management School, Tanya began her career at the front desk, eventually rising to the position of Director of Sales and Marketing at the renowned boutique hotel, Inn at the Market, nestled in Seattle's iconic Pike Place Market. Her professional odyssey led her across the globe, with highlights including commuting between Geneva, Switzerland, and London before serendipitously finding herself in Paris, where she met her husband, Scott.
Immersed in the culinary delights of Paris, Tanya cultivated a deep appreciation for French pastries, chocolate, and the intricate balance of sweet and savory flavors. Upon returning to the US, she ventured to Washington D.C., initially working as the Assistant Financial Controller at Fiola Mare. However, her true passion for culinary creativity flourished when she joined her husband at Restaurant Nora, the nation's pioneering certified organic restaurant. Here, Tanya honed her skills in pastry-making, mastering delicacies such as macarons, meringues, and pastries.
As an ambassador for Purfect Puree of Napa Valley, Tanya crafts custom macarons, meringues, and desserts for private events, infusing each creation with meticulous attention to detail and artful presentation. Her talents have garnered recognition from esteemed publications such as Forbes, Zagat, and So Good Magazine, further establishing her as a notable figure in the culinary realm.
Currently, Tanya finds fulfillment at Bastyr University, where she cultivates connections with the community and develops recipes tailored to various dietary needs, including gluten-free, dairy-free, and vegan options. Her innovative botanical flavors elevate the coffee and tea menu, reflecting her commitment to culinary excellence and holistic wellness.
Follow her creative endeavors on Instagram at @scarlet_nantes.
Coffee
Espresso $4
Americano $4
Cold Brew $5
Nitro Coffee $5
Latte $6
Mocha $6
Spicy Mocha $6
House-Made Flavors
Vanilla
Lavender
Rose
Hazelnut
Carmel
Spicy Chocolate
Cardamon, Rose & Saffron
Ube
Almond
Chocolate
Hot Teas
Earl Grey, English Breakfast, Edlerberry Healder, Chamomile, Turmeric Ginger, Chai
Specialty Drinks 12oz $6
Flying Bird Botanical Matcha $6
Bastyr Fog
(Black Tea, Bergamot, Vanilla, Steamed Milk, Rose Petals)
Seattle Fog
(Earl Grey, Lavender, Steamed Milk)
Hot Chocolate
Rishi Organic Masala Chai Latte
Organic Love
(Ashwagandha, Reishi, Astragalus, Tocos, Maca and Moringa, Raw Cacoa Powder, Cardamom, Cinnamon, Rose Petals)
Milk Choices
Almond, Oat, Coconut, Hemp, Soy, Whole Milk
Hours
Monday - Friday: 10 AM - 1 PM
Location
Located inside Basyr Kenmore: 14500 Juanita Dr NE, Kenmore, WA 98028
Contact
Follow us on Instagram to stay updated on our daily menu, see what we’re cooking, and enjoy beautiful shots of our delicious, nutritious food!
