Posts Tagged ‘Andreas Wurzrainer’

Follow the star.

Same great food, new place to get it.

Coupeville’s Connected Food Program is altering where high school and middle school students and parents will pickup weekly meal boxes.

Forget about coming in off of S. Main and pulling up in front of the high school entrance.

Instead, use Terry Road and slide into the lot in front of the middle school entrance.

The handy-dandy photo seen above should make the transition clear.

The change goes into affect next Wednesday, October 28.


For more info on the Connected Food Program, pop over to:


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Coupeville students enjoy a tasty meal earlier in the school year. (Photo property Coupeville School District)

With all Washington state schools closing for at least six weeks on the orders of Governor Jay Inslee, everyone is scrambling to deal with the fallout.

Coupeville High School is answering one issue, as it will provide food for local students.

The school’s Connected Food Program, run by Andreas Wurzrainer, will offer a grab-and-go lunch service starting Tuesday, March 17.

Pickup is in the CHS commons/cafeteria between 10-11 AM each day, Monday through Friday.

Any child under the age of 18 is eligible for a free lunch, but the child must show-up in person to receive the meal.

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Local students enjoy a recent school meal, and now community members can get in on the tasty times. (Photo property Coupeville School District)

It’s the taste sensation sweeping the nation, and your stomach can get in on the good times.

The Coupeville School District’s Connected Food Program and Chef Andreas Wurzrainer are holding a community dinner this Thursday, Dec. 12.

The event, which runs from 5:30-6:30 PM, will take place in the commons area at Coupeville High School.

Suggested donation for the meal is $5 per person and $20 per family, which goes towards supporting the new, made-from-scratch, locally-sourced, superior-tasting food program being run at Coupeville’s schools.

And what do you get for your fiver?

According to Wurzrainer, “the menu is the same type of food we offer our students each day, with a bit of a holiday theme.”

In other words:

*Oven roasted pork loin with mushroom gravy
*Glazed carrots (sourced from Deep Harvest Farm and Foxtail Farm)
*Mashed potatoes (sourced from Bell’s Farm)
*Cabbage slaw
*Cornbread muffin with cranberry apple jam

The dinner is timed so you can go right from it to the CMS (6:30) and CHS (7:30) winter concerts, which are held a few steps away in the school’s Performing Arts Center.

If you’re planning on attending the dinner, they’re asking you to RSVP, so Wurzrainer and Co. will have an idea of how many meals they’ll likely be serving.

To do so, pop over to:


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The Wurzrainer’s, who have owned Christopher’s on Whidbey for 18 years, are, left to right, Andreas, Tia, Lisa, and Sebastian. (Photo courtesy Andreas Wurzrainer)

Quick! Someone save the chocolate mousse recipe!!

The Coupeville restaurant scene is about to witness a huge transition, as Christopher’s on Whidbey is changing ownership for the first time in nearly two decades.

Head chef/owner Andreas Wurzrainer released the following statement Tuesday night:

It is with mixed emotions, that we announce that after nearly 18 years, Lisa and I have decided to hand the Christopher’s apron over to new owners.

As many of you know, I have been offered a position as the Director of Food Services for the Coupeville School District to head up their new Connected Food Program, which will focus on scratch-made, locally-sourced (when possible), and high-quality food for the students in our school district.

I feel honored to be a part of these exciting changes!

This new opportunity to make a substantial difference in the health and well-being of Coupeville’s children deserves my full attention.

After serious consideration, we realized that this new position, coupled with the daily responsibilities of running a busy restaurant, would be just too much for me.

Owning Christopher’s has allowed us to live and work in this amazing community on this magical island!

On this journey we have made many lasting and wonderful memories and built countless treasured friendships.

We have felt connected with, and loved and appreciated by, our local community and we feel privileged to have been able to raise Sebastian and Tia here.

Coupeville is our home and we care very deeply about it.

Shortly after we made the decision to sell, we heard that Brian and Nancy Cedar, the former owners of the Greenbank Grille, were looking for an opportunity to again serve great food to our island community.

We reached out to them and were thrilled to discover that they were indeed very excited about the prospect of taking over Christopher’s to continue to build on what we have grown over the years and to give it their own personal touch.

We believe they will be a great asset to the community, and we look forward to seeing how they make it their own.

They will officially take ownership on July 1. Until then, business as usual at Christopher’s.

Lisa and I will be opening the pantry (in the building adjacent to the restaurant) for the last two days of June (Saturday, June 29 and Sunday, June 30) from 1:00 until 6:00 with a very limited menu.

Come by and say hello, we would love to see you!

Thank you for being part of our lives for the last 18 years, we will cherish it forever!


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Rick Dorsey

Rick Dorsey

Rick Dorsey traveled across the country to find his niche.

The Florida native, who’s been hard at work in the kitchen at Christopher’s on Whidbey the past two years, is stepping up to take on a new challenge.

Dorsey is replacing Bruce Stevens as chef/owner Andreas Wurzrainer’s executive sous chef.

Stevens, who will continue to work at Christopher’s on a limited basis, needs to devote more time to Emily’s Sweets and Treats, the booming cupcake business he and wife Emily own and operate on Front Street.

The couple is also expecting their first child.

The transition allows the 26-year-old Dorsey, who has an extensive, varied culinary background, to bring his distinctive cooking style and quick wit to the forefront.

It’s not the first challenge for him — Dorsey helped to open several restaurants while working in Florida — but it will allow him new opportunities to fine-tune his already formidable skills.

Andreas has always given me opportunities to spread my wings, and this is a great chance,” Dorsey said. “Bruce has been a great help in the transition. He’s backed me up 100% and been there for me every day.”

A fan of cooking shows (he favors wild-eyed mad man Gordon Ramsey) and a nice piece of meat (“I can eat a good steak any day of the week … if I’m the one who cooks it”), Dorsey got his start the old-fashioned way — cooking with mom.

Growing up in a military family, he benefited from having a mother who enjoyed making meals, and was quick to show her son a lot of valuable kitchen secrets.

“My mom, Stacy, was my biggest influence,” Dorsey said. “She made these great home-cooked meals, like really incredible fried chicken, that I took for granted at the time, and taught me a lot.

“That’s where I learned, peeling onions and potatoes for her, learning how to make gravy from scratch.”

He pinwheeled from the home kitchen to a culinary arts program at his high school, where his teacher, a grizzled Navy vet, opened up a whole new world to an impressionable chef in the making.

“It was like a great boot camp,” Dorsey said. “I did three years working in the cafe we had there at the school and learned timing and presentation.

“Mr. (Jeff) Rotz was a great teacher. He got me excited about cooking.”

After a stint in higher education (“the college thing was not for me”), Dorsey made the plunge, learning his trade in the best way possible. Work for different chefs and pick up knowledge from all of them.

He put in a year making sushi in Tallahassee under a New York-bred chef (“A really cool experience”), then went on to work in the fine dining world at a steak/seafood place where the chef took top honors in the region two years running.

It was there he got the chance to work on the creation of two new restaurants — an Irish pub and a sports bar — creating menus and melding his own cooking style with others.

Having realized cooking was “more of a career and less of a job,” Dorsey is proud of how far he has come, while keeping an eye firmly set on continuing up the mountain.

He’d like to keep ascending in the business (“that’s the goal of every chef, to dive all the way in and maybe own my own restaurant some day”), while paying homage to all those who have taught him along the way.

“I’m sort of a chameleon,” Dorsey said. “Taking all my influences, everything I’ve been lucky to learn, and mixing it with my own food.”

The move to Whidbey was a way to be closer to his parents, who were already living here, and he’s embraced Island living, whether playing in pick-up basketball games or producing top-quality food.

“I like this town (Coupeville), the atmosphere, the continuity, all the festivals,” Dorsey said. “It’s a tight-knit group and it’s been great to be so accepted. It’s a really nice place.”

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