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Coming Soon! The Cannery Kitchen & Tap

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Debbie Pfisterer, CEO

Jeff Rosen, VPOE

Humberto Villalobos, Executive Chef

Meet The Team

Debbie Pfisterer, CEO

Jeff Rosen, VPOE

Humberto Villalobos, Executive Chef

Meet The Team

Debbie Pfisterer, CEO

Jeff Rosen, VPOE

Humberto Villalobos, Executive Chef

Meet The Team

Debbie Pfisterer, CEO

Jeff Rosen, VPOE

Humberto Villalobos, Executive Chef

Debbie Pfisterer, CEO

Debbie Pfisterer, CEO

Meet The Blue Heron Team

all photos by Felix Lim

Debbie Pfisterer, CEO

Jeff Rosen, VPOE

Humberto Villalobos, Executive Chef

Gail Howell, Office Administration

For Bios of Debbie and Jeff

Jeff Rosen and Debbie Pfisterer Bio .pdf

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Got leftovers?

Got leftovers?

Are you faced with Thanksgiving leftovers lingering around like guests who have overextended their stay? While we can't get your uncle of your couch, we can give you creative ideas that aren't flights of fancy. We've even included a fun fact for extra inspiration. If you can't stomach settling for a week of cold turkey sandwiches, consider the warm comfort of Turkey Corn Chowder (and get rid of that canned creamed corn at the same time). Efficient, right? Check out Creme de

Romaine Calm

Romaine Calm

Now that the CDC has officially said to leaf romaine off the plate this Thanksgiving, we want assure you it won't soil your holiday meal plans. There are many delicious and easy to work with alternatives including arugula, chard, kale, and spinach. Here's a fun and fabulous recipe to substitute that's fancy af. This simple salad will be the superstar of your holiday table. It's no fig deal Ingredients 4 cups arugula 8 fresh figs, quartered 3 tbsp crumbled blue cheese 2 table

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