Fresh From Seattle: celebrate Seattle’s food scene with free ecookbook

Seattle Pockets welcomes back guest blogger Ginger Ahn

Some of the top names in the Seattle restaurant business have teamed up to create a cookbook showcasing the fresh flavors of the Pacific Northwest. Get your free copy here. I was lucky enough to be able to attend the launch party event and I was treated to some delicious samples from recipes in the book. The event had about ten dishes from the cookbook available to sample, and the chefs were there to discuss the foods they had chosen. After doing my due diligence, I selected my two favorites and I was surprised to see that they were not from our most famous chefs.

Favorite: Chorizo and Clam Fettuccini by Chef Sarah Lorenzen of Andaluca:


I was also lucky enough to be able to talk to Chef Sarah, and she proved to be very bubbly, energetic and fun. She’s a relative newcomer to Seattle at only a year and half into her time here, but she has already developed a love for the city and the fantastic local ingredients.

2nd Place: Razor Clam, Local Sausage, White Bean & Kale Stew by Chef Thomas Horner of  Hook & Plow:


As I talked to other guests throughout the evening, I found that this was not only one of my favorites, but the top one for many others as well. Personally, I don’t even like kale, so I was expecting to be unenthused about this dish, but it was so good, I finished every last spoonful in my bowl.

Part of why it was so delicious was likely the quality of the sausage in the dish. The meat that Hook & Plow uses is provided by Link Lab Artisan Meats, a local butcher shop that sources only from conscientious local farmers. The owner and operator of Link Lab, David Pearlstein, was also at the event, so I was able to have a long conversation with him about how he sources his meats. He struck me as an incredibly straightforward and dedicated craftsman who really does everything he can to provide meats that consumers can feel good about buying.

In addition to all the wonderful food, there were also some local wines, beers and ciders at the event.

Cider tends to be too sweet for me, but this friendly salesman for Tieton Cider convinced me to try their Apricot Cider. I have to admit it was pretty tasty. I may have even had a second glass since it went so well with the salty, savory dishes I was enjoying.  Just try it, it’s delicious:


Tieton Cider also has its own great story: the apples in the cider are all grown on the family-owned organic Yakima Valley farm where the cider is produced. They offer 11 different varieties of cider, each of which has won awards in different competitions. Be sure to download the cookbook, and try the recipes for yourself!


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