But you can call her Whit. Over the last twelve years she has been a professional baker, cooked on the line in fancy restaurants, worked in specialty food markets, managed coffee shops, catered events large and small, and even been a personal chef (not necessarily in that order and sometimes all at once). She grew up in the Central Valley, in the midst of the California Cuisine movement, where her urban homesteading parents grew much of their own fruits and vegetables and made almost everything they ate from scratch, including bread, pasta, ice cream and, of course, preserves of all kinds. She is passionate about knowing where all her ingredients come from, treading lightly, cooking with the seasons, and giving vegetables their proper due.
IN THE PRESS: Body of Work - Whitney Ariss of The Preservery
Dr. Obe Ariss
Known also as Obadiah to his mother and anybody reading his driver license. Originally hailing from the beautiful city of Toronto, Obe is a doctor of music, pianist, business entrepreneur, nonprofit expert with 10 years of development experience, student of baking and lover of whiskey. Oh, and if you are ever looking for somebody who has encyclopedic knowledge of all things automotive, here’s your guy. His Czech-born mom and Lebanese dad instilled in him an adventurous, even fearless palate along with a deep appreciation for anything flavored with lots of garlic and lemon juice and drizzled with a ton of olive oil. He’s the reason we have hummus and cool stuff like rosewater on the menu. (You’re welcome!)
IN THE PRESS: Alumni Combine Passions to Open Music and Food Hall in Denver