Meet Our Vendor: Temple Pastries

1) Where does your passion for food come from?
I love the dichotomy between precision and intuition. Baking is like a ritual of repeating the motions, but intuiting the process, to create something that is more than the sum of its parts. Also food is just so darn tasty!

2) Tell us about your culinary journey.
I’m a self-taught baker from Gainesville, Florida. I moved to Seattle in 2015 without ever having been here. I didn’t know anyone here and had next to no job experience, but I had a lot of passion to learn the art of pastry. With a huge stroke of luck, I landed a job at Bakery Nouveau my first week living here. After leading the dessert team there, I moved on to learn lamination at Cafe Besalu. Now I’m enjoying combining those skill sets into my own vision.

3) Where do you source your ingredients?
All my flour is grown in Washington and Oregon and milled by Cairnspring Mills in Burlington, WA. I also get most of my produce from local farms.

4) What will our fans find at your booth this fall?
Sourdough croissants and cruffins, holiday cookies and other desserts for preorder.

5) What are your goals for your business in the next year?
I’m hoping that I can be in the beginning phase of opening a brick and mortar shop.

Meet Our Vendor: Forte Chocolates

1) Where does your passion for food come from?
I eat good food every chance I get! There is always another way to discover how the freshest or simplest of ingredients can be mixed to create pure harmony! Inspiration surrounds us all. My job as a chef and Master Chocolatier is to capture that joy and my favorite medium to do that is with chocolate of course. Come taste chocolate that is as beautiful to look at as it is delicious to eat! You will defiantly look at chocolate with a whole new appreciation for just how good it can be.

2) Tell us about your culinary journey.
My childhood was filled with everyday blandness, except a few rare times when my dad made a tasty dessert. Food that I was raised on was not bad, it just had little to no taste or flavor simply because my parents use mostly boxed meals and did not know how to use any seasonings/cook in general. My culinary journey began as an adult when I decided to fill my belly with better. I was determined to learn how to cook tasty food so I signed up for the Art Institute of Seattle. I got a bit sideways and signed up for the Baking & Pastry side first. It was there that I made my first ganache (the center of a truffle) and I was hooked. It was pure magic! The taste and technique and scent all captivated me on such an extreme level that I knew that I had found my calling. I graduated from the year long program in 2006 and threw everything I had into refining and crafting my skills. In 2013, I had become the highest awarded Chocolatier in the US, and I now compete and win international competitions throughout the world. What’s more is that I am connected to an inspiring world of chocolate and people who are as passionate about it as I am. Chocolate and seeking out good food have opened up my world in a positive and profound way. Every day is made better through the simple choice to fill my belly and soul with better!

3) Where is your favorite place to eat?
Next to a stranger who is enjoying their plate of food so much that you can see the joy permeate through them. Sometimes it is enough to simply watch the joy. Other times I am moved to ask them about what they are having. The best conversations (and usually a tasty inspiration) come from these times.

4) Where do you source your ingredients?
I strive to get the freshest and best handled ingredients possible. In my case this can mean heading down the street to a local farm or from searching the world for a particular way a cacao bean is grown, fermented, and roasted. Basically, taste everything, and buy responsibly at a good price from experts in their fields that helps the whole chain stay stable and grow.

5) Tell us about a new product you are working on.
Our newest projects both involve collaboration. We are in love with our new Cranberry Pecan Bark made with combining elements of some of our past products and making something with a fresh new twist. The other big project is building on the wild success of our Lemon Pepper Ice Cream done in collaboration with Portland based Salt & Straw Ice Cream. We are in the experimental phase of it right now, but it will be a showstopper that will make a big splash in February!

Meet Our Vendor: OlyKraut

1) Where does your passion for food come from?
When I started to wind down my career as a party animal in my late twenties, I began to think a lot more about how I was truly responsible for my own health. I started to put an effort into finding clean, healthy food and that wasn’t always the simplest process. I realized that we need to really support the small organic farmers who are growing the best produce and taking care of our soil and water so we might continue to have these healthy options into the future. I believe that food processors have a unique opportunity to purchase far more produce and other ingredients from our local farms than the average consumer. I started OlyKraut out of the desire to make a living off of something that I saw as helping to build the kind of food system that I want to see and we’ve been working on that for the last ten years and I look forward to buying even more produce in the future!

2) Where do you source your ingredients?
We purchase from several farms in the area. Most of our cabbage is coming from Dharma Ridge Farm this year and it’s been a beautiful crop! We buy our cucumbers and dill from Rising River Farm. We have also made purchases from Starvation Alley Farm, Wobbly Cart Farm, Helsing Junction Farm, Kirsop Farm, Calliope Farm, and Siri and Sons. We also purchase from Organically Grown Company, High Quality Organics, and the Olympia Food Coop.

3) What will our fans find at your booth this fall?
We will be sampling our four year-round flavors as well as our seasonal Pickled Cranberries! They are a treat and sourced from Starvation Alley Farm down in Long Beach, WA. We will also be sampling our favorite crowd pleaser, OlyKraut Smoke & Kale and Sour Cream Chip Dip with tortilla chips, and maybe some other delicious combos to help give you some ideas for your culinary gifts or festive feasts this holiday season.

4) What are your goals for your business in the next year?
We are very excited to have gotten into Fred Meyers this year and will be working hard to make sure that Fred Meyers shoppers know what OlyKraut is and where to find it in the stores! We are in the natural refrigerated section, by the way. 🙂

5) What’s your favorite part of this food movement?
The community and all the deliciousness we crank out! I love being connected to the growers and the processors and having a connections to all parts of our food system.

Meet Our Vendor: Mountain Mel’s Essential Goods

1) Where does your passion for food come from?
I love food! I’ve been in the restaurant and bar industry for over 18 years. The creativity and delicious flavors I’ve seen and tasted over the years has been amazing! Yum! Food!

2) Tell us about your culinary journey.
I started as a bartender, backpacking guide, and wilderness therapist. The wonders of nature fascinated me, and inspired me to learn more about plant medicine. Today I’m now trained as a clinical herbalist. I take pride in being able to dance the medicinal properties of plants with their flavor profiles to make herbal “medicine” taste great! *Though, it’s not really medicine, because plants could never truly heal you. *Insert FDA disclaimer here.

3) Where is your favorite place to eat?
Nourish Sequim!

4) Where do you source your ingredients?
Pacific Botanicals Herb Farm in Grants Pass, OR, and Ancestree Herbals in Twisp, WA

5) Tell us about a new product you are working on.
An herbal tea that screams, I want to play in the mountains! Also, a Ready To Drink line of herbal teas.

Meet Our Vendor: Chavah’s Garden: Practical Kitchen Art

1) Where does your passion for food come from?
My passion for eating! Since my products are things to use in the kitchen and not food as such, I have enjoyed painting images of some of my favorite foods as well as items that just bring colorful cheer in the kitchen.

2) Tell us about your culinary journey.
It started with friends in grad school that loved cooking and they introduced me to some of their favorite cookbooks (like those by Nigella) and then when I met my husband, he introduced me to Alton Brown, Food Network, and we just love cooking together.

3) Where is your favorite place to eat?
That changes depending on my mood, but often we go to this little mom-&-pop dive in the U-district for Lebanese food, Cedars. The mom in there makes an unbelievably delicious hot green sauce that goes magnificently on everything they make there.

5) Tell us about a new product you are working on.
While I already have a Dungeness crabs tea towel, I am working a design that is just covered in red crabs since folks really like seeing them cooked more than live.

6) What will our fans find at your booth this fall?
Deluxe flour sack tea towels, ceramic mugs, and lightweight aprons.

Meet Our Vendor: Crowd Cow

1) Where does your passion for food come from?
I explore the world through my stomach. I hunger for tangy flavors and aromas. I crave quality nutrition to boost my energy. I seek a personal connection to the land and people who grow my food. I like to know the farmer and explore how they practice farming.

2) Tell us about your culinary journey.
“My mom and dad taught me how to cook Italian beef recipes. I shaped meatballs for pasta bolognese and burger patties to grill with the family. We shopped at the closest grocery store and bought ground beef as a commodity.

My culinary journey has since opened my eyes. 97% of grocery store beef comes from concentrated feedlots. Congress repealed Country of Origin labeling requirements for beef, pork, and chicken in late 2015. Grocery stores are not required to tell us where our meat comes from. A pound of grocery store ground beef may contain the meat of 100 cows from 6 different countries. Mystery meat forces me to assume the worst.

I joined Crowd Cow to discover the world of craft meat from small, independent farms. Know your farmer. Know where your meat comes from with 100% traceability. This puts an end to mystery meat. Phew.

I can taste the difference. The flavor of craft beef varies by region, breed, and feed. Grass-fed, grass-finished beef tastes more tangy. I visit Harlow Cattle Company in Spanaway, Washington, to speak with farmer Becky Harlow Weed and see her Angus-Hereford cattle grazing on grass. The seasonal native grasses of the Pacific Northwest bring out unique flavors, too.

Ground beef continues to be my childhood comfort food. But now I like to choose my farm and order with Crowd Cow.”

3) Where is your favorite place to eat?
Home kitchens are my favorite places to eat. I like to cook with friends and family in a relaxed atmosphere.

4) Where do you source your ingredients?
I source my beef, chicken, and turkey from my favorite farms on the Crowd Cow marketplace. I shop for seasonal fruits and vegetables from the local farmers markets.

5) Tell us about a new product you are working on.
Crowd Cow launched Thanksgiving turkey from the family-owned and operated Gunthorp Farms in LaGrange, Indiana. Greg and Lei Gunthorp raise broad-breasted white turkeys on pasture at their family farm in northern Indiana. The flock is raised entirely without the use of hormones or antibiotics, and roams free on Certified Organic pasture, foraging for grasses and insects. Order by November 4 and the turkey will be delivered to your doorstep the week of November 12.

Meet our Vendor: Bow Hill Blueberries

1) Where does your passion for food come from?

I grew up eating Canadian. : ) My mom opened a can and served it with Kraft Dinner. Food became exciting when my work brought me around the globe, I discovered new and exciting culinary delights three times a day.

2) Tell us about your culinary journey.

The Pacific Northwest is a remarkable place to live and eat. We take for granted our year round access to locally grown and produced, fresh and healthy food. Working in the farming and food space offers many opportunities to be exposed to some of the best, most delicious food made by talented folks.

3) Where is your favorite place to eat?

We love cooking and eating at home on the farm. The Chuckanut Manor is one of our favorite local restaurants for a delicious dinner and cocktails with a view.

4) Where do you source your ingredients?

We grow, harvest, process, and prepare all products on the farm using our own certified Organic heirloom blueberries, and carefully selected certified Organic ingredients.

5) Tell us about a new product you are working on.

Harley has been working on a Blueberry Kvass, a fermented drink with a nuanced fruit flavor. Stay tuned…

Meet Our Vendor: Woodland Alchemy

1) Where does your passion for food come from?

Exploring the world and realizing that food is not an afterthought for people in many other cultures.

2) Tell us about your culinary journey.

Living on a small island in the Pacific Northwest, we’ve gotten really into the habit of making our own food. We roast our own coffee, forage for mushrooms, bake fresh sourdough bread every few days, and wildcraft our tea. It connects us to the land and helps us find gratitude in the daily practice of living our lives.

3) Where is your favorite place to eat?

Around our own kitchen table on a cold, blustery day.

4) Where do you source your ingredients?

local organic farms in the pacific northwest / foraged from local trees

5) Tell us about a new product you are working on.

It’s a new take on Golden Milk. It’s amazing.

Meet Our Vendor: Girl Meets Dirt

1) Where does your passion for food come from?
Our passion for preserving comes from the history of this place (Orcas Island) and the desire to preserve both its story and the heirloom fruit grown here, from trees which have been feeding the community for over a hundred years. We think there is nothing more beautiful than gathering simple ingredients and sharing them with friends over a table.

2) Tell us about your culinary journey.
It’s no secret I’m a junkie for sugar. I’m a fan of confections high brow and low. And I’ve always admired and respected traditional domestic arts, those perfected over generations. My foray into preserving came a bit out of necessity, when my husband and I moved to Orcas Island from Manhattan and bought a piece of property with some prolific fruit trees. In addition to what was falling on my head in my own garden, I was beginning to learn more and more about the fruit-producing history of the island, and I was smitten.

3) Where is your favorite place to eat?
Around our big table in the yard with my family.

4) Where do you source your ingredients?
Our fruit is sourced almost exclusively from the San Juan Islands. We use Fair Trade, organic, unrefined sugar, and organic lemons. The occasional herb or spice comes from our kitchen garden or our neighbors.

5) Tell us about a new product you are working on.
We have just introduced a line of bitters. We try to use as much of the whole fruit as possible, and the pits were the last frontier. We soaked them in some fiery booze from our pal at Orcas Distillery to extract their flavor and aged our Peach Bitters in rye barrels from Woodinville Whiskey. We are pretty excited to dust some rye on a rock with these.

Meet Our Vendor: Fourdice Culinary Enterprise, LLC / Cascade Fusion

Fourdice Culinary Enterprise, LLC /  Cascade Fusion 1) Where does your passion for food come from?
We have traveled extensively and are inspired by the different cuisines and culinary experiences in each country and region. We seek out the traditional foods and bring home new ideas and try to recreate them in our own kitchen. Based on our passion for food we started our small business to bring Cascade Fusion Smoked Olive Oil to the market.

2) What will our fans find at your booth this fall?
The opportunity to taste our products and discover a unique ingredient for new culinary creations. Cascade Fusion Smoked Olive Oil and Cascade Fusion Balsamic Vinegar. We have wonderful gift ideas that will delight family and friends. Bob and Kris look forward to meeting you at our booth.

3) Where is your favorite place to eat?
Our current favorite restaurant is Copine in Ballard. A relatively new restaurant in Ballard with wonderful, creative dishes.

4) Where do you source your ingredients?
We get our Arbequina olive oil direct from Figueroa Farms in California. Everything is done at the farm, from milling the oil to bottling and labeling. The owner, Shawn Addison imports our balsamic vinegar from Modena Italy.

5) Tell us about a new product you are working on.
We have several ideas we are considering. We are intrigued with the idea of smoking balsamic vinegar and plan to do a test run. We have partnered with a seafood company and are trialing packing tuna with our smoked olive oil.