Have Knives Will Travel: Nick Coffey
We had the pleasure of escaping to Lopez Island last summer and had a delightful meal with chef Nick Coffey at Ursa Minor. Originally a Seattle-based chef, he was the head chef at Sitka and Spruce, Cafe Barjot and Ciudad, before relocating to Lopez. In the kitchen, Coffey employs time-tested traditional food preservation techniques of fermentation, drying and pickling to accent his dishes. Coffey strives to define his surroundings and the Pacific Northwest through his food. We have invited him to the mainland to bring his delightful style to our Bellingham diners. Join us for a wonderful evening of food and collaboration.
Wine and beer are available for purchase by the glass or bottle.
* You are welcome to bring in a special bottle of wine, we charge a $24 per bottle corkage fee.
** Additonal Tip & Service Charge are politely declined.
*** Event Price may be subject to WA State Sales Tax (CT2GO, Cooking Classes and Registered Non-Profit Fundraisers are exempt)
A note from the owners on pricing at Ciao Thyme in 2018:
Ciao Thyme is a team of hard-working individuals that work together to create a unique dining experience. We aim to foster a feeling of belonging and offer a fair and equitable workplace and believe the thoughtful work of our long-term staff attests to our passion. We plan to continue to provide a work environment that our employees are proud to be part of.
Once again, the effects of Initiative 1433 are changing regarding wages, compensation, required benefits, tipping and service charge language. These laws will affect not only small businesses and restaurants like ours but also many of the farms and vendors that we buy from. We have seen increases in food and materials costs as each company individually navigates their increases in labor and benefits costs.
Even with our best guess at managing for these increases in 2017, we saw a significant rise in our food costs. To ensure that we can continue to support local farmers, offer competitive - guaranteed wages and job opportunities, meet the new requirements for paid sick leave and keep up with our facility’s needs, we have decided to move to an all inclusive pricing. All inclusive pricing means, as a professional business, we will no longer accept individual tips or add service charges to menus or contracts in 2018. With the exception of Washington State Sales Tax, our printed price on our menus and website will be the price you pay.
Once these changes are implemented, the total amount you pay for the cafe, CT2GO, classes and/or dinners, will not be much different from what you pay now. However, we will need to continue to modify our pricing annually through 2020 to stay current with Initiative 1433. This change in payment structure is intended to keep Ciao Thyme and its employees thriving in the current of change. We appreciate your trust and support in 2018 and beyond!
Sincerely, Jessica & Mataio Gillis