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Their first clients were Lail Vineyards, Seavey Vineyard, and Constant Diamond Mountain.

Whereas when I first started, it was like, let's do everything with everyone and let's show up at every event and let's talk to every shop and let's do everything.I realized over time after saying yes to everything that not everything has an equivalent effort.

How much effort you put into something vs. how much value you get from it.It's not always proportional.We never used to look at it that way.

We'd just be like, "Oh, that's fine.There's so much more responsibility that we now have to deliver and to do something really well.

We are much more focused, which has actually just created so much more bandwidth for our organization..

The book says dream first, details later, not details never.. You wrote in the book about what happens when somebody says no and how to turn that no into a positive and quickly turn on your heels to open up some other door or avenue.At King, Shadbolt and de Boer are gunning for that same trend-proof longevity with food that is stripped down and extremely responsive to the seasons.

King feels like the kind of neighborhood restaurant you might call your own if you lived in Bologna, Italy, or Roussillon, France, where a windfall of shellfish winds up in a Provençal stew paired with charred toast and garlicky aioli, and where the first peas of spring pop with mint and toothy ribbons of mandilli pasta.This food is simple, it's guileless, it's astoundingly good.

In an age of gilded lilies, de Boer and Shadbolt offer a radical reminder that before food dazzles, it needs to do something much more human: It needs to nourish.. 02. of 10.Kevin Tien—Himitsu, Washington D.C.. Landon Nordeman.