The Winds started out as a collectively owned and operated cafe, actually called The Four Winds, in 1977. It was a sincere, funky little place that grew its own sprouts, made its own yogurt, and baked bread everyday in an old pizza oven acquired for a dollar. The kitchen was presided over by a gifted cook named Iko Wright, who put dishes on the menu that ranged from traditional French to Japanese specialties. One evening, a few months after the Winds had opened, Kim Korkan came to the restaurant and had a plate of Shrimp Mosca, a recipe Iko had recreated after dining at the venerable old New Orleans restaurant, Mosca's. She was 20 and within a few bites, Kim knew her fate was sealed. She's been at the stove ever since. Soon after, Mary Kay Smith arrived. Called in one night for an emergency, she hasn't left yet. Iko gave us a base. She taught us correct technique, how to taste and season, and most of all, she inspired hard work and dedication. They are lessons that still inspire us almost thirty years later.
As the whole country's tastes have evolved over the last thirty years so have ours. Our food is European inspired with an American twist and uses as many local ingredients as Kim can find. We change our menu and wines monthly to reflect the seasons and no you cannot have tomato on your sandwich in February. We try to find organic producers whose methods are humane, ethical and environmentally friendly. We are committed to keeping our prices affordable and the quality of our food high. We are also committed to providing excellent, informed service in a comfortable, relaxed atmosphere. In a sprawling sea of chain restaurants, we offer food and wine that is accessible and adventurous providing gastronomic opportunities usually only found in larger cities.
Over the years our restaurant has gotten many reviews, been visited by winemakers from around the world and lovingly thought of by our customers as a best kept secret. One review succinctly tells our story:
"This is one restaurant that respects the seasons and creates desserts as each fruit moves to center stage. Slow roasted strawberries give way to apricots served with a lightened version of Italian panna cotta. About now peaches are split open and grilled and served with a dollop of mascarpone. Blackberries may be served with a pitcher of reduced cream or turned into a pie. And where else does the kitchen have enough confidence to offer, simply, a bowl of cherries?" -- Ann Heller, July 2001