A second course showed off Chef Vogel’s skill with potato gnocchi. The soft, pliant dumplings were coated with a sweet-tart tomato sauce and topped with shreds of bright green basil.

A risotto, similarly dressed with a roasted tomato sauce, the perfect compliment to the fresh dungeness crab from Washington State’s coastal waters. Decorating the risotto were thin parasols of heirloom tomatoes from Beanie Blues Farm located on South Hill in Spokane.