OUR MISSION
"Provide customers with fresh, innovative and delicious dishes hand-made from locally sourced, all-natural ingredients. We strive to create a unique and memorable experiences for each client through custom menu design, attention to detail and our true love for what we do" - Kirstin Greig
A Few Favorites - We Do Custom Menus
Lobster Mac & Cheese
white cheddar, gruyere, gouda & truffle oil bring incredible flavors with lobster & pipe rigate
Asian Chicken Endive
ground chicken, garlic, ginger, soy sauce, hoisin, green onion & peanuts served in an endvie spear.
Poke Tartlet
avocado foam, brunoise cucumber, sashimi ahi, poke sauce in a black seasame waffle tart shell.
Deconstructed Caramel Smore
House salted caramel, torched marshmallow, dark chocolate ganache, graham cracker crumbs.
House Ricotta
yes, we make cheese too. whole milk, buttermilk, salt and nutmeg.
Salted Caramel Fondue
hand crafted caramel, perfectly salted served with fresh cut fruit and cookies.
Chimichurri Tenderloin
grass fed tenderloin beef bites, seared, garlic, oregano, parsley, olive oil.
Puget Sound Crab Cakes
dungeness crab, saffron, shallots & celery covered in panko.
Northwest Winter Salad
clementines, shaved fennel, pomegranate & arugula dressed with citrus herb vinagerette
Corn Bisque
fresh corn, onion, garlic, tarragon, tumeric
Cashew Basil Pesto Pasta
campanelle pasta, cashew basil pesto (vegan)
“4 Years in a row - #1 Top Caterer Award for Heirloom at our Annual Specifier Night showing of 10 top catering companies of Seattle area.”
“Heirloom’s food is amazing and delicious, but their customer service and care to make my event special and flawless stood out”
“Hand crafted food that is amazing. Heirloom built the entire menu around our desires and needs. Fantasic ***** 5 stars”
“Kirstin is the premier Wolf & Sub Zero chef for the Pacific Northwest. Her commitment to excellence in food and service is outstanding.”
Kirstin Greig
EXECUTIVE CHEF
AT THE HEART OF HEIRLOOM IS OUR GENUINE LOVE FOR COOKING (AND EATING)! BOTH OF US KNEW THAT NO OTHER TYPE OF WORK WOULD BE AS SATISFYING FOR US. WITH 25 YEARS OF FOOD SERVICE EXPERIENCE, WE TRULY LOVE WHAT WE DO.
KIRSTIN IS EXECUTIVE CHEF FOR WOLF & SUB ZERO IN THE NORTHWEST. SHE CONDUCTS MONTHLY COOKING DEMONSTRATIONS ON WOLF APPLIANCES & IS THE GUEST CHEF FOR A NUMBER OF COMMERCIAL BRANDS LIKE FERGUSON KITCHEN & BATH, SHERWIN WILLIAMS & ALBERT LEE.
John Greig
SOUS/PASTRY CHEF
IT'S A LONG PATH FROM NBA PLAYER WITH THE SEATTLE SUPERSONICS TO CHEF, BUT MADE IT HE DID. WE SHARE OUR LOVE OF COOKING ALL STYLES OF CUISINE; ITALIAN, FRENCH, LATIN, NEW AMERICAN AND SOUTHERN. LET US BRING THE FRESHNESS OF THE FARM TO YOUR TABLE!
JOHN IS EXECUTIVE CHEF OF RESORT AT CAVANAUGH’S, THE PRIMARY BAKER AND PASTRY CHEF FOR HEIRLOOM. BUT DON'T BE FOOLED, HE'S WELL KNOWN FOR HIS LOUISIANA GUMBO, RICOTTA, SOUTHERN BBQ & PUGET SOUND CRAB CAKES TO NAME A FEW.
RESORT AT CAVANAUGH’S - PRIEST LAKE, IDAHO
JOHN & KIRSTIN ARE EXECUTIVE CHEFS-OWNERS OF THE RESORT AT CAVANAUGH'S AT PRIEST LAKE, IDAHO. WWW.CAVSRESORT.COM