Chef Joshua DuQuist still draws a takeout crowd at Taverna restaurant inside Tagaris Winery.

 

Chef Joshua DuQuist has been with Taverna for a decade

For more than a decade, Taverna Head Chef Joshua DuQuist has been pleasuring the palettes of Tri-Citians with his talent for taste, flair for local foods and his ability to incorporate fresh Northwest ingredients into his dishes.

Taverna is part of Tagaris Winery and people come from all across the Northwest to enjoy his creations. Chef DuQuist is no stranger to the Tri-Cities food scene. Before coming on board at Taverna he owned his own restaurant and he’s been a consistent guest on KVEW ABC Good Morning Northwest. DuQuist is known for his quick wit, great personality and willingness to mentor chefs looking for advice on developing their own style.

Northwest Food, Brew and Wine had the chance to catch up with Chef DuQuist recently to talk about the challenges of operating during the COVID-19 crisis. We also chatted about what you can get on the current takeout menu and what’s next for the restaurant when it finally reopens.

Tell us how long you've been with Tagaris and how you hooked up with them? I have been with Tagaris for just over 10 years. I used to own a restaurant in Kennewick called Express Grill and the Chef from Tagaris was one of my best customers. So, when we decided to close our restaurant he offered me a job and I have been here ever since.

Obviously, COVID-19 has shaken the restaurant scene for now. Before we get into how you're pivoting. Tell us what Taverna is all about? 

Our restaurant is founded on the principals of using local ingredients and using local farms and meats as much as we can. I got to the Farmers Market every week and procure the produce for the week.

For folks who haven't been out to the Tagaris and Taverna, what can they expect? Our patio seating is truly an escape from reality. We have a beautiful water fountain and deck seating that is modeled after a Spanish villa. Along with Food that Represents the seasons customers can expect a fantastic evening.

How has COVID-19 affected the restaurant's operations? We took advantage of the first few weeks of the shutdown to remodel our kitchen and facilities. We changed out the floors and upgraded different aspects of the patio and restaurant that we are excited to show off to new customers. We currently are offering weekly 4 course takeaway meals that feed 2 people, along with craft cocktails that we update every week, as well as discounting our award-winning wines that are available for pickup. Our meals and cocktails are structured using fresh local ingredients that support local farms.

How have you adjusted? We are constantly adjusting daily; I don’t think we have fully adjusted but we are doing our best to change and adapt to the times.

Tell us how your takeout works? Each week we change the menu and post it on Fridays. Customers can go on to our website and order before Wednesday at 2:00pm for pickup on either Friday or Saturday. These meals are 4 courses and we cook and cool them to a certain point and with enclosed instructions customers finish the meals in the comfort of their own home.

What's been the biggest challenge during the pandemic? 

Waiting for things to open back up so we can cook for people face to face.

When restaurants open again, what can customers expect? 

We have produced a playbook that describes all our safety measures that we are taking from when customers walk up to the building to the safety of our own employees. So, we will be ready when the flood gates open.

How can folks get a hold of you if they want to learn more about the restaurant? 

Our website Tagariswines.com is great start or for more immediate answers they can call us, or me at 509-628-0020