By all logic, the kitchen at the Birchwood Cafe should be a disaster zone.

The cramped space, barely larger than a food truck, was designed to support a coffeehouse menu of scones and soups, not a crushing volume of customers and three full-out daily meals. Yet physical limitations don’t seem to get in the way of chef Marshall Paulsen.

“Anyone who sees our kitchen is amazed that we can do the menu that we do,” said owner Tracy Singleton. “I never thought of us as chef-driven, chef-identified, whatever the term is. But that’s one thing that Marshall has brought to us. He has put the food in the spotlight.”

It’s true. Now approaching its 18th year, the Birchwood has never tasted better.
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