CELEBRATINGFORAGED, FISHED &

FARMED

Contents are Confidential & the Exclusive Property of RCD LLC.

CONCEPTThe home for seasons is the fertile green zone that

connects the restaurant to the earth with its transparent open inviting design. Likewise the menu

reflects the best of seasons throughout the year, direct from forest foragers, fishers and artisan farmers with complete transparency of source

through Food Shed Exchange. No other restaurant in this region has the depth of ingredients, sources, proprietary techniques to deliver this depth of

concept.

ITS ABOUT THE FOOD......IN SEASONFoods in season taste the best, have the highest nutritional qualities as taste is developed proportionally to nutrition, and are what you instinctually crave.

Seasons will celebrate these exceptional ingredients through bi-weekly food festivals throughout the menus. These new and ever evolving flavors keep the menus fresh and exciting, repeatedly inviting our customers to visit again and again.

Morgan's Farm to Table Award 2016 #1http://www.10best.com/destinations/california/palm-springs/la-quinta/restaurants/morgans-in-the-desert-1/

CONVENTIONAL DISTRIBUTION

FOOD SHED EXCHANGE DIRECT MODEL

BIG FLAVORSMy style of cooking is to naturally develop big flavors that are satiating, nutritious and fulfilling. Every ingredient in the dish has a contributing flavor and aligned nutritional value; every salt, oil, vegetable, carbohydrate and protein.

Huffington Post OneMadChefhttps://www.dropbox.com/s/k6ec54t3r991ark/2012.05.HuffingtonPost.FarmtoFork.pdf?dl=0

BETTER TECHNIQUESCooking techniques are applied to maximize flavor. We cook all day to develop our flavors.....

Proprietary cutting edge technology delivers superior nutrition in the foods you love.

"The Foods You Love - That Love you Back"

All about Lectinshttp://www.precisionnutrition.com/all-about-lectins

The first introduction to the beautiful SEASONS restaurant as well as the last departing memory will be framed by the Terraces. A lush, welcoming sanctuary from the cold hard stone walls of the city the Terraces allow the restaurant expand and subside with the seasons. Architectural planters frame the terraces sprouting the colors, flavors and scents of the vibrant Michigan seasons. Spring's flowering herbs, to Summer's lush vegetables, to Autumn's colorful Hard Squashes to Winter's ornate cabbages.

Mix of tables allows intimacy, groups and communal food interactions. Fire features in tables and in relaxing architectural "pits" bring a warming glow at dusk and into the night. The Extended Seasons come to life with radiant heaters, cooling misters and craft umbrellas with mood lighting. The more consistent the utilization of the terraces supports the "Nanawall design concept, and quality of the restaurant service.

The Seasons Bar Libation menu reflects the best seasonal ingredients in Craft Cocktails, as well as captured in their fermentations and distillations. Only small batch artisanal and craft beverages will be harmonically featured to match the menus. Real drinks for Real people.

The U shaped bar creates a meeting and mixing atmosphere buzz to watch and be seen from every stool, perch and standing position. There is an electricity generated that can never be created by a linear bar. Nourish with Hand Made Wagyu Beef Bacon, Pastrami and Sweet Brats, Wagyu Beef Bacon Burger(See Link below), Charcuterie, Craft Cheeses, .......much more in the $8 to $13 range.

The Seasons Bar Libation and Nourishments as well as the Seasons Dining Room menus will be delivered on supporting I Pads that allow ordering and even payment for interactive speed of service, if the guest so chooses.

RAISE YOUR SPIRITS to the roof to bask in the glow of the city

lights and dream big. Inspirational ideas bloom under the stars.

CARRYOUT & DELIVERYOur Slow Cooked Food connects at the speed of modern life through our mobile app to skip the line and save the time. Order from your phone or your computer for Rapid Pick Up and have more time for lunch in the park. Eating in?..order on line and stay focused on work on your favorite show. Grab a quick order on your way to your car and home.

FOOD & DRINK OASIS IN THE PARKWhen the sun and stars shine, Parc Bar goes mobile with Oasis of our famous fast grilled Brats, Dogs & Savory Treats. Quench your thirst with Sport Drinks, Craft Sodas & Beer. Too hot still, frozen crazy fruit popsicles will chill you down. Oasis should reflect the architectural design and "green" elements.

SEASONS RESTAURANTThe Dining Room slows down the hustle of life to allow recharging our energy and spirit. Rich wood topped tables, reflect the view of nature in the park while the rustic table settings pull in the minerals of the earth. The depth of these rich natural materials is framed by wine racks and complimenting artistic arrangements of seasonal bounty. At night the romance of the lighting, candles, terrace fire tables, and the people will be the fuel in the room.

Communal-gathering-meeting tables invite professionals to interact over seasonal tasting menus. Whether the table is used by one large party or seated with singles, deuces, fours....it does not matter as all combinations create an interesting synergy.

Food Festival Prefix three course featured seasonal ingredients exploring their incredible flavors.Core menu favorites are influenced by these seasonal ingredients with the most craved salads, pastas, meats, poultry and fish, ranging in price from the $15 to $28. Portions are sized to encourage exploration with substance to satisfy your nutritional needs. Desserts reflect a reward in your meal, again with amazing flavors with nutritional sensibility.

The service is welcoming with modern professional efficiency to deliver your time appropriate needs(not formal). Our focus is "customers for life", developing a connection during the time they share with us.

SEASONS UNIQUE VALUE PROPOSITION

* Direct connection to artisan sources with complete transparencyFresher, Superior Taste, Better Nutrition & Best Value

* Food Festival Seasonal Menus Fresh, Educational, Involving & Always Evolving

* Craft BeveragesInnovative, Inspiring and Exploratory

* Professional Service integrated with Cutting Edge TechnologyEmpowering, Equality, Guests for Life

* Balanced Life with Living WagesSustained Employment produces Professional Team & Personal Growth, Nourishes the Cycle of Superior Service

THE TEAMOur Team is the core of our mutual success. We are on a journey of constant and never ending growth through food and beverage knowledge, sharing with each other and our guests. We nurture and support each other daily, to the benefit of our guests.

KEY MANAGEMENTOur key team management has been working together for the last 20 years on various projects in Detroit and on the west coast.

Jimmy Schmidt is a three time James Beard Foundation awarded chef studied in Electrical Engineering, Culinary Arts & Business at Harvard. He has been honored by the prestigious 5 Star Diamond Award for Rattlesnake Club, the Ivy Award, NRNews Dining Hall of Fame & many more. Schmidt has authored 4 cookbooks and 20+ years of food articles. Jimmy is the founder of Food Shed Exchange the pioneering connector of artisan foragers, fishers and farmers to sustaining Top Chefs.

Morgan's in the Desert James Beard Foundation Celebrity Chefshttp://www.foodshedexchange.com/jbf_dinner_morgans/Morgan's Dinner Under the Stars JBFhttp://www.foodshedexchange.com/james-beard-dinner-stars/

Here’s a link to “ULTIMATE BACON BURGER 1.pdf”https://www.dropbox.com/s/nxhfk4sphmcvlw4/ULTIMATE%20BACON%20BURGER%201.pdf?dl=0

FoodShed Exchange Videohttp://www.foodshedexchange.com/about-us/FoodShed Exchange Storyhttp://howtofeedaloon.com/foodshed-exchange-mission-thats-clear/FoodShed Exchange Home Pagehttp://www.foodshedexchange.com/FSX Proprietary Beef Aging Protocolhttp://www.foodshedexchange.com/wiki/beef-dry-aging/FSX Washington State Native Halibut http://www.foodshedexchange.com/first-halibut-season-starts-march-19th/

Additional Informational Links