This year we started an initiative that brings together the whole food and beverage team to learn about and experiment with seasonal ingredients we may not be familiar with, or use that often. We discover more about where they are from and how they’re grown, what kind of properties they have, and how we can get creative with using them in our dishes. It’s a fun way to bring the traditional wisdom, experience and passion of all our team members to the process of creating and refining our menus, and to continue evolving our ideas about procurement, zero waste, nutrition, and flavors.