This week I'm talking with Chef Christian Bailey, chef at Tidal+ Seattle in the Hyatt at Olive 8 hotel in Seattle. We talk about bonuses and challenges of sourcing your seafood, meat, and produce locally from partners that focus on sustainability. We also talk the bonuses and challenges of being a smaller and highly personalized restaurant within a large global brand. The recipe he shares with us is a beloved dish they serve in their restaurant that is very easy to modify for any dietary preferences.