Local Food



Description:

There is nothing better than good food and spectacular scenery. Make your vacation memorable by enjoying the best food Seattle ha* to offer and then making your own culinary creations in the San Juan Islands! Eating local in Seattle is a food lover’s dream, all the best restaurants have caught on to the concept that local, sea*onally appropriate food not only ta*tes better but also ha* the added benefit of supporting local farmers, fisherman, ranchers and foragers and this provides the additional benefit of creating a local economy that supports the preservation of farmlands, healthy forests and clean water. People have been eating locally by default for centuries but only in the la*t two decades ha* the movement evolved into a full blown gourmet extravaganza. Now it is not only possible to expect that almost every ingredient on your plate wa* raised or grown nearby, it ha* become the standard of all the best chefs in the Northwest. Local game ha* recently become more widely available, venison, phea*ant, quail, elk and wild boar are not uncommon options, and now that more attention is being paid to the wa*tefulness of by catches when long lines, trawlers and wide nets are used, supplies of short line caught seafood and sustainably harvested shellfish, prawns and crab are often the choice of more and more high end restaurants who’s guests are willing to pay a little extra to know their food is environmentally procured. Many restaurants have just a few local produce suppliers who are almost entirely dedicated to producing fruit and vegetables for that establishment. The symbiotic relationship that ha* developed between the producers of high quality local food and the restaurants that showca*e these delectable delights ha* been enthusia*tically supported by a discerning public that demands the best quality and freshness on their ecologically sustainable plates.

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Author: Jennifer


Day 1 - Seattle


Pike Place Market is the nexus of the local food movement in Seattle. While it is fair to admit that the very best local farmers, ranchers, cheese makers and fisherman are only able to produce enough to supply the finest restaurants in town, you can count on getting the next tier of the northwest cornucopia at the Market in any sea*on which is fanta*tic at worst. Everyone takes pride in offering the most deliciously fresh food so the lea*t we can do is be gracious and try to remember how much work it takes to get each of the tomatoes from the seed to your table. Some of the producers are not organic and many of them carry conventional produce from California so you should be watching for tags which indicate local and organic. A*paragus and berries welcome the spring, fruit and a va*t array of vegetables dominate the summer, locally foraged mushrooms, apples and pears are plentiful in the fall and the winter provides a diversity of root vegetables and winter greens. Of course you can find anything you want at any time but in order to eat for the sea*on, ingredients should be adjusted. Perennially available are homemade huckleberry jam and fireweed honey on the main floor of the market which make perfect gifts for friends and family and are absolute musts for any well-stocked pantry. Quality cheese offers a good selection of locally and regionally produced cheeses and you should definitely try Mt. Townsend Chevere and Humboldt Fog (which of course comes from California but it is so good!). Thoma* is the most charming cheese man in Seattle, and he’ll let you ta*te everything, so it’s worth a visit just to meet him, he’ll direct you to everything local. Since you’re here, you can take the opportunity to stock up on some light weight portables for your kitchen. You’ll be looking for local hazelnuts, dried apricots, apples, pears, cherries, huckleberries and currants. Fish is ea*y, it’s always fresh and local but the big question is how it is caught. There are tons of trawlers sc***ing the ocean bottom and everything in its wake to bring spot prawns and flounder to your table and long line fishing and wide nets have by-catches that would embarra** your grandmother. Short line caught fish and small net catches are available and these smaller boats need your support so a*k around, the fishmongers want to support sustainable fishery practices so they’ll point you to the ecologically appropriate catch of the day. Now for the meat. Fero’s is outstanding and you can always expect an honest reply when a*king about their suppliers and they can order specialty meats for you if you plan in advance. Uly’s makes fine handmade sausages and they make a concerted effort to support local ranchers. Delaurenti’s carries a few California cured meats but the place to go for the real deal is Salumi in Pioneer Square. Be sure to check out locally written publications at Left Bank Books if you’re looking for a good cookbook. Check out the Lisa Harris Gallery, get lunch at Matt's in the Market, head to Victor Steinbruek Park for a great view of the mountains and the sound and then slip into the cool cellar of the Ta*ting Room. Dinner at Sitka and Spruce will leave you speachless, the food is phenomenal but if you can get a reservation at Corson, you'll ta*te ma*terpieces created by the same people from Sitka and Spruce but the atmosphere tops it all.


1

Pensione Nichols

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Location:

1923 1st Ave
Seattle, WA 98101

Contact:

tel: +1 206 441 7125
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2

Pike Place Market

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Location:

85 Pike Street
Between Pike and Pine sts. at First Ave
Seattle, WA 98121

Contact:

tel: 206/682-7453
fax: +1 206 625 0646
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3

Lisa Harris Gallery

Location:

1922 Pike Place
Seattle, WA 98121

Contact:

tel: 206/443-3315
fax: +1 206 728 6294
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4

Pike Place Fish

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Location:

86 Pike Place
Pike Place Market
Seattle, WA 98101

Contact:

tel: 800/542-7732
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5

Matt's in the Market

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Location:

94 Pike St
Corner Market Building
Seattle, WA 98101

Contact:

tel: 206/467-7909
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6

Victor Steinbrueck Park

Location:

2000 Western Avenue
At Virginia Street
Seattle, WA 98101

Contact:

tel: +1 206 684 4075 (Seattle Parks)
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7

The Tasting Room

Location:

1924 Post Alley
Seattle, WA 98101

Contact:

tel: 206 770 9463
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8

Sitka and Spruce

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Location:

1531 Melrose Ave. E
Seattle, WA 98122

Contact:

tel: (206) 324-0662
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9

The Corson Building

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Location:

5609 Corson Avenue South
Seattle, WA 98108

Contact:

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Day 2 - Seattle, Kenmore


Brunch at Tilth is a bragging point, everyone talks about the first time they ate there and they never stop. When you've eaten a* much a* you possibly can, head to the University Farmer's Market to pick up the menu items for your own personal One Pot. You'll be looking for everything you need including olive oil, wine, cheese, meat or fish, vegetables and the rest. You'll catch a plane from Kenmore Air or take the Ferry from Anacortes to the San Juan Islands. Settle down by the fireplace and take the time to eat right. Sweet dreams!


1

Tilth

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Location:

1411 N. 45th Street
Seattle, WA 98103

Contact:

tel: 1 206 633 0801
fax: 1 206 633 0801
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2

University District Farmer's Market

Location:

NE 50th and University Way NE
Seattle, WA 98105

Contact:

tel: 206 547-2278
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3

Kenmore Air Seaplanes

Location:

6321 Northeast 175th Street
Kenmore, WA 98028

Contact:

tel: +1 425 486 1257 / +1 800 543 9595 (Toll Free)
fax: +1 425 485 4774
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4

Washington State Ferry

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expert pick

Location:

2901 3rd Avenue
(mailing address)
Seattle, WA 98121

Contact:

tel: +1 206 464 6400 / +1 206 515 3400
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5

One Pot

Location:

Various locations
Seattle, WA

Contact:

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