Winter daylight decreases allowing us to cozy up for the season at home. Foods become richer and heavier as we snuggle in to celebrate holidays, citrus weaving it’s way in for brightness. Bring these flavors into your events with two menus honoring the season: the Winter Menu and the Holiday Menu. Read on for more information on each menu!

Don’t forget we are also showing you our delicious food on Instagram (most often), Facebook and Yammer.

Summer sun lingers a bit into fall, bringing with it a full bounty of vegetables and fruits that straddle both seasons. Squash, tomatoes and stone fruits make way for the pumpkins, butternut squash, new crop apples, foraged mushrooms and root vegetables. The days become a bit shorter and sunshine and dewy mornings call us to appreciate the new rays of light and shadows that are cast. Local flavors are front and center with Executive Chef Kris Valencia’s food. Section 2 has more on the different portions of the Fall Menu – I hope you can try each mouth-watering menu!

Don’t forget we are also showing you our delicious food on Instagram (most often), Facebook, Twitter and Yammer.

Enduring rain during the other three seasons of the year, us PNWers finally get a chance to find our sunglasses, don our shorts, sandals and roll down the windows. No city has earned the sunshine like we have, and the extra daylight hours means extra hours to enjoy! Pea patches and backyard gardens overflow with tomatoes, zucchini, beans, peas and flowers. Our faces become permanently stained with the constant consumption of strawberries, blackberries, blueberries… Ahhh, summer is the best time of the year! The abundance of local flavors can be tasted throughout the latest menu from Chef Kris Valencia. His menu both celebrates the delicate flavors expertly prepared while also nodding to childhood favorites like s’mores. Section two of this E-Magazine has more on all of the menu selections to enjoy this season!

Don’t forget we are also showing you our delicious food on Instagram (most often), Facebook, Twitter and Yammer.

As we spring forward, delightful treasures become available at Farmer’s Markets across Puget Sound. Warmer temperatures mean bulbs are popping up alongside asparagus, radishes, and mushrooms galore. Eventions’ Executive Chef, Kris Valencia, says this is his favorite time of year (Section 12). He honors the season with a robust Spring Menu (Section 2).

This issue also features some amazing photography in our Gallery (Section 4), and several inspirational event ideas, including The Commons (Section 8) as a dynamic location to host an event.

Don’t forget we are also on Instagram, Facebook, and Yammer. Enjoy!

Eventions invites you to explore our first edition of our E-Magazine. Get hungry reading about our seasonal winter menu, this time featuring a separate breakfast, vegan and appetizer menus, in addition to a delicious lunch offering. Learn more about who we are, including our Master Mixologist, Stefan. We take Sustainability seriously and explore the impactful Misfit Produce program. This edition also shows you our new favorite spaces on Campus… the tree houses! Happy Eating! Whoops, we mean Happy Reading!