Even to-go containers have a short “life” of 90 days and are compostable.Ĭoupled with advanced “green kitchen” preparation techniques, the focus on fresh local and regional products promises a memorable dining experience.
Induction-style heat wells take the place of energy-gulping steam tables. And there is no need for overhead vents, since the ovens feature catalytic converters that dissipate grease into water and co2. It’s a no-fry environment where open burners are replaced with induction cooking – using magnets to generate heat. After one final night of gambling, the former Quil Ceda Creek Casino closed for good after nearly 40 years only to have the new location, just across the street, open eight hours later. The tribe has used its profits from the casino to improve the quality of life for its members, building new homes and providing services such as healthcare and education. The result: a major reduction in energy consumption and waste output. The Quil Ceda Creek Casino is owned and operated by the Tulalip Tribes of Washington state. Without sacrificing flavor and character, the “Q” culinary team is utilizing windspeed ovens and other innovations in food preparation. Kitchen operations spotlight top-to-bottom commitment to energy savings and the environment. The kitchens at the new Q are the first in the region to fully incorporate energy-saving windspeed and induction technologies.
