Meet Our Vendor: Debbie Sanwal

We are so excited to have cookbook author, Debbie Sanwal to not only sell her book at Gobble Up but to share more of her products she’s been working on.
Where does your passion for food come from?
My immigrant ancestors and friends who taught me various ethnic cuisines
 
Tell us about your culinary journey.
I spent a year in India where I watched a lot of home cooks prepare their family’s specialties and have been in the kitchen since I was a child watching and learning whenever someone was cooking.
Where is your favorite place to eat?
Too many to name in the Bay Area, but I guess I’ll go with the restaurant closest to home where we eat a lot – Sue’s Kitchen, Thai/Lao Cuisine
Where do you source your ingredients?
Indian/Pakistani or Middle Eastern Grocery stores and we purchase Halal meats there as well.
Tell us about a new product you are working on.
A curry sauce for meats, a tandoori sauce and coriander chutney.
What will our fans find at your booth this fall?
Chai for two giveaways – little packets with all the dried spices and tea you need to prepare a cup or two of Indian spiced tea. Coriander chutney samples.
What are your goals for your business in the next year?
Continue book events, and travel to India to promote my book.
What was your biggest challenge when starting out?
Production issues with designing and laying out the book.
What’s your favorite part of this food movement?
Emphasis on eating real food, making food from scratch and getting back to one’s food heritage.

What’s the best part of your job?

Meeting people and receiving so much support and love.

Meet Our Vendor: Ayako & Family

Say hello to this amazing family business, Ayako & Family who makes delicious jams that will make you coming back for more…lot’s more.

Where does your passion for food come from?
My mother, Ayako, who founded the company nearly a decade ago, has been teaching me since I was a young girl the values of respect, discerning, and sharing around our food and ingredient sourcing. Ayako & Family emerged from dinners around the kitchen table, cooked by my mother for usually hours, whirling fast, with sometimes two, three, four extra chairs for the unexpected joiner from school. Dinner at the table together was never an option, it was a necessary ritual that punctuated the day; it was a moment to slow, to engage with one another, to refuel the body and mind. It was a way for us to know how my mother’s day was. How we relate to food may be of equal importance as to how the food facilitates our relationships. It may not in fact be about the seriousness of the meal or its perfection. Sometimes I ask myself, “Does this food have the ability to make me grin? Can I see an origin, a family, the vision of another kitchen table around which I’ve never sat?” What we have learned together is that eating jam can be its own kind of food ritual.
My mother used to say, “the most rewarding part of what I do is hearing how people relate to the jam and the memories it can recall.” That is how I might describe how I became involved in the Seattle food industry, into restaurants, and now this humble jam company; food is storytelling, nostalgia and family. The act of preservation, in particular, is a wonderful allegory for how anything–fruit, memories, time–can be stored away and then re-experienced once again in its ripest form. When the jam recipes were passed onto me from my mother, it was important for me to continue this way of storytelling. The plums we use are expressive of the hands that tend to it and the earth from which it emerges. And the jam, even just a spoonful of it, has the power to share with you the story of my mother and her love of simplicity and greatness in a single bite.
Where do you source your ingredients?
 We source all of our ingredients from Mair Farm-Taki, a Japanese-owned Certified Organic farm in Yakima, Washington. Katsumi Taki, farmer and owner, has been collaborating with us since we began, cross-cultivating heritage plum varietals with Asian ones to produce fruit that is exclusive to his farm and some to our product.
Tell us about a new product you are working on.
 We are currently developing cocktail oriented products using our signature plum varietals. Think bitters and syrups.

What will our fans find at your booth this fall?
 This fall, we’ll have available our entire line of jams, up to fifteen different plum flavors, apricot and rhubarb. We have a handful of plum flavors that will be new to our collection this harvest and a holiday gift set of three jars as a way to kick off the gift-giving season.

What’s the best part of your job?
Watching our customers try our product, their smiles, and learning how they connect to it on a very visceral level; sharing their own memories or experiences with jam. It’s truly amazing the power of jam!

Meet Our Vendor: IMPWEARhome

Say hello to IMPWEAR Home.  Makes perfect gifts for those looking for easy cleanup.
Where does your passion for food come from?
My husband does the cooking in our house, & neighborhood, & campouts…Our products make cleanup easier. Just wipe-n-wash.

Where is your favorite place to eat?
Our deck looking east over the arboretum and the lake, or a campsite in the San Juans.
Tell us about a new product you are working on.
We are introducing Napkins and Hot Pads. The napkins are uncoated (duh) but the hotpads wipe off, like our aprons and tablecloths.

What was your biggest challenge when starting out?
Sitting in a chair for many hours a day. I like to be up, moving and making. Hardest was to get my fabric sourced. Now that I design my own, it’s a game changer. But I still sit at the computer too much.
 
What’s the best part of your job?
Making stuff that people love, getting glowing comments from my customers.

Meet Our Vendor: Liberte Du Monde Gourmet

Say hello to our vendor, Liberte Du Monde Gourmet!  Makes for perfect stocking stuffers and gifts for your food loving friends.

Where does your passion for food come from?

My paternal grandma was an amazing chef and instilled in me the value of being passionate about food.

Tell us about your culinary journey

My business was born out of my frustration in the spice aisle at the grocery store. Not being able to find odd ingredients for a recipe or fresh enough ingredients.

Where is your favorite place to eat?
 Bucharest Grill in Detroit. Their grilled chicken shawarma is so delicious!
Where do you source your ingredients?
 Independent, family owned businesses. The smaller, more thoughtful and conscientious the better.
Tell us about a new product you are working on.
A traditional spice blend from Bengal.
 What will our fans find at your booth this fall?

 All the gourmet salts, natural sweeteners and seasonings that one’s hear can desire. All responsibly sourced, packaged and priced. Handcrafted and delicious!
What are your goals for your business in the next year?
To work with more chefs and people with special dietary restrictions to create custom blends specifically for them.
What was your biggest challenge when starting out?
 Helping people understand that my products were for culinary not bath & beauty.

 
What’s your favorite part of this food movement?
 That it is becoming easier to find more organic and environmentally responsible ingredients.

What’s the best part of your job?
That I get to do something I am passionate about everyday and meet really great people while doing it.

Meet our Vendor: Freckled Fox and the Hungry Hen

Where does your passion for food come from?

I have a family full of amazing cooks. I was raised with the smell of fresh bread baking in the oven, freezer jam from seasonal fruit, ten pies crowding the counter on holidays, dutch babies, and fried french toast. Yes, you read that right …Crisco fried french toast. (Shout out to my mother!)

Real butter, real ingredients, and everything made with love. I really grew to cherish family recipes and traditions. I saw how food brings people together even in rough times people can always sit around a dinner table enjoy a meal and laugh.
Where is your favorite place to eat?
I am a frequent eater at Bar Cotto, The Carlile Room, Jemils Big easy food truck, Dahlia Bakery and the list can go on for hours depending on what I am craving that day. Seattle is like hitting the motherland when it comes to amazing food. I have a restaurant bucket list that might be close to triple digits.
Tell us about a new product you are working on.
One of the things we are working on is wood mortar and pestle sets. My father who is the master crafter of all things wood is creating a variety of different sizes and no two the same. There are many uses for these vessels why limit to one size fits all? We are also going to be debuting some trendy lazy susan’s this fall. We are bringing the spinning luxury back to your tables and kitchens. We want to also make these in different sizes to accommodate all needs from appetizers to spices. Heck even to use on game nights to pass the deck….or a beer!
 

What will our fans find at your booth this fall?

Swag, smiles, and style is what we bring to our booths. We will have our inventory stocked of wood rolling pins( Standard, French tapered and not tapered), craft cocktail muddlers, Pacific Northwest enamel mugs, Custom jars for all your kitchen storage needs, aprons, food puns galore, recipe and food inspired artwork, tea towels, novelty wine glass’s, wood bowls, and serving boards. We will defiantly have something for all the food lovers.
What was your biggest challenge when starting out?
The biggest challenge I had at the beginning was learning to stage my product. You always hear about how grocery stores do this to get you to buy something impulsively but I never put too much thought into it until after the first few markets. I just thought I could go in and make everything look pretty and voila! But no its never that easy, so I would start to move stuff around and something that no one even looked at before would sell. This has been a challenge with all the different kind of products we carry but its been a great learning experience.