Meet Our Vendor: Pete’s Perfect Toffee LLC

1) Where is your favorite place to eat?

Right now it’s Dong Ting Chun in the Mountlake Terrace Edmonds area

2) Where do you source your ingredients?

Our butter is from Washington state, nuts from California, Chocolate is Guittard (peanut gluten free) small farm sourced. Sugar is pure cane.

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

We just made a new flavor of the month with culinary lavender sourced from Lavender Hills farm in Marysville Wa.

4) What will our fans find at your booth this fall?

Well our basic flavors of traditional Milk Chocolate, Dark chocolate for sure.In flavors Our spicy chili Chipotle, Espresso Bean, Cashew Cranberry, Organic coconut. Then possibly a mystery flavor of the month or our lavender or pumpkin spice.

5) What are your goals for your business in the next year?

To increase our sales through our new Shopify platform

Meet Our Vendor: San Juan Island Sea Salt

1) Where does your passion for food come from?

My passion for food is inspired by the natural bounty of the San Juan Islands. Everywhere I look the land and sea are providing incredible delicacies from wild berries to fruit-laden trees to tiny sea salt crystals. Bringing the wonder and beauty of the outdoors to the kitchen table is an absolute joy.

2) Where is your favorite place to eat?

My favorite place to eat is around our family’s big dining room table. I love having three generations all eating together and savoring fresh salads from our gardens; freshly picked corn, potatoes and tomatoes; wild-caught silver salmon from Dad’s boat; and a rhubarb pie from Mom’s decades-old rhubarb plant. Our family tends to get pretty raucous around the table with wild laughter and convivial banter. And of course, eating at home gives us easy access to all our favorite sea salt products. Yum!

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

We are currently working on a flake salt to add to our lineup of sea salt products. Typically flake salt is produced by boiling salt water and skimming the flakey crystals from the top. But boiled sea salt can require as much as two pounds of liquid fossil fuel to make one pound of salt! Here at our farm, all of our salt is produced simply by evaporating the water with the power of the sun and wind. As far as we know, we will be the first salt farmers to offer flake salt that hasn’t been boiled.

4) What will our fans find at your booth this fall?

Fans will be able to find an array of culinary gifts all centered around our beautiful sea salt. We have many variations on this product including organic herb blends, smoked salts and peppers, grinders, gift sets and our favorite sweet treat–salted honey caramels.

5) Where do you source your ingredients?

Our salt comes directly from the Salish Sea. When you taste our salt you are tasting the minerals that make up our local waters. Most table salt is 99% pure sodium chloride, but we love the delicious tastes of the trace minerals that make our local sea unique to any other place on earth.

Meet Our Vendor: Kellyportfolio Illustrations

Kellyportfolio Illustrations

1) Where does your passion for food come from?

My passion for food started with childhood visits to the candy store. Pastel rounds of creamy mints with white dragees, hard candy piled high in glass jars in the windows. These were all things of beauty to me. Also, family celebrations, homemade birthday cake, a house full of family and friends all enjoying something delicious together. My feelings about food are very nostalgic and happy.

2) Tell us about your culinary journey.

My journey into highlighting food in my artwork began during the cupcake surge that swept the nation about 9 years ago. I booked my very first art show at Trophy Cupcake in Wallingford and while I was coming up with pieces for that show, I ultimately found my own voice mixing the 2 ingredients I am passionate about: food and burlesque, with a bit of retro flair sprinkled in. My food characters usually revolve around a play on word that can be a bit salacious. They are usualy adorned in sparkly gloves and garters. I’m always coming up with new ideas or funny play on word scenes to draw.

3) Where is your favorite place to eat?

I am a true burger connesiuer. My current favorite is Tipsy Cow Burger, where they have an amazing truffle burger that really can’t be beat. I don’t go there often because it is far from where I live, but it is my most favorite place to grab a burger. hmmm…I’m hungry.

4) Where do you source your ingredients?

My ingredients for my art-related food is sourced from a local printer and everything is made in house by yours truly. The home I share with my daughter is piled high with paper, packaging matierials and my products.

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

I am always cooking up a new idea for an art piece. I probably have at least 5 pieces i am working on simultaneously. As of late, I am working on are greeting cards specifically for life events, like Birthdays, Mother’s Day, etc. I already have a collection of blank greeting cards, so this will be a nice addition.

Meet Our Vendor: Conundrum Trail Mix

1) Where does your passion for food come from?

I’ve always loved food! Moving to Oregon over a decade ago opened my eyes to the farm to table movement. Ever since, I have viewed food just as much an art form as any. Every ingredient has a story.

2) Tell us about your culinary journey.

I started making granola at home and would gift it to friends and family every so often. People seemed to really like it, so I thought why not, let’s see how it goes. A few years went by before launching the trail mix, and it just really took off almost immediately. So much so that I had to slowly start “retiring” the granola.

3) Where is your favorite place to eat?

There are so many great places out there! I could also eat tacos every day though.

4) Where do you source your ingredients?

Freddy Guy Hazelnuts in Oregon, Briden Wilson Farms in California for almonds , Genuine Georgia pecans, Jacobsen salt, Bob’s Red Mill.

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

I only have the one product, and it has been keeping me swamped for years! I toy around with the idea of different mixes every so often and one day hope to launch another!

Meet Our Vendor: B. Fuller’s Mortar & Pestle

1) Where does your passion for food come from?

I am and have been for a long while fascinated by the things that herbs can do for us.

2) Tell us about your culinary journey.

I am happy to realize that for the rest of my life, tea and herbs will continue to provide opportunities to learn about them, nature, and myself.

3) Where is your favorite place to eat?

Mediterranean Kitchen in Bellevue

4) Where do you source your ingredients?

We work with several leading Tea brokers, and two major herb suppliers to source only the best ingredients for our blends.

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

Getting ready to launch our Autumnal Mulling spice mix, for wine and cider!

Meet Our Vendor: Delicious Health LLC

Chelo
Where does your passion for food come from?
My mom is of Mexican descent. She cooks real Mexican food!
Tell us about your culinary journey.
I did not set out to start a food business. My passion for healthy food grew from my education as a Nutritional Therapy Practitioner (NTP). While I have always loved real food, it was learning about the connection between food and health that really got me fired up. When I started making Cashew Crème I had many clients who suffered ill effects from eating dairy, plus, my own son is very allergic to dairy. At that time, we couldn’t find any tasty AND delicious AND healthy cheese alternatives. I had always loved cooking and I was already fermenting veggies and tea, so I wondered if I could ferment creamy cashews. A quick search on the internet told me that it was indeed possible. The rest is history!
Where is your favorite place to eat?
My mom’s kitchen table 🙂
Where do you source your ingredients?
Cashews can only be grown in tropical areas, so I source mine from Viet Nam. However, some of my other ingredients, such as jalapenos, basil, and honey and oftentimes, garlic, are sourced very locally.
What will our fans find at your booth this fall?
All flavors of CHELO: Cilantro Lime, Garlic Herb, Tomato Basil, Kalamata Olive, Cranberry Orange Honey, Blueberry Honey, and Classic. Any of these flavors will serve you well at your holiday family table or festive party. You can place them out with crackers and crudités; spread on a wrap, add a little turkey and greens and slice thin for a small bite; use as a sauce for shrimp, chicken or tofu; or add to a store-bought dip to jazz it up. Oh, and nothing is better on a leftover turkey sandwich that CHELO Cranberry Orange Honey – instead of mayo!

Meet Our Vendor: Sari-Sari Sweets and Sauces, LLC

Where does your passion for food come from?
I have an innate interest in all kinds of food.
Tell us about your culinary journey.
I have always been interested in the discovery process of creating the best taste for all my favorite foods. During my childhood years, I spent a lot of time in my lola’s (or grandmother’s) kitchen to help with daily cooking chores. She did not have any written recipes. I quickly learned to rely on my own instinct to determine when a dish is cooked or when it is sufficiently seasoned. While I attended a University in the Philippines for an accounting degree, I also signed up for classes in a culinary school to learn special baking and cooking techniques. I did not have the intention of starting a food business then and did it more to have better success with challenging recipes. Little did I know that it is where my passion lies.
Where is your favorite place to eat?
I love all artisan bakeries and Asian fusion cuisines.
 
Where do you source your ingredients?
My intention from the beginning was to make use of local ingredients to build a line of Pulburon shortbreads. Six of eight Pulburon flavors were developed with a flair for Pacific Northwest flavors that included dried cranberries, apple liqueur extracts, fresh ground coffee, locally processed chocolates among many other ingredients. Only two Pulburon flavors currently use Philippine-sourced ingredients: purple yam flour for Ube Coconut and pinipig (pounded young rice) for Lemon Pinipig Crisp. The Ube Coconut also contains coconut chips that may come from Asia but are being processed by a US-based company.
Tell us about a new product you are working on.
We just released the gluten-free version of Pulburon shortbreads for all eight flavors. Both original and gluten-free are being sold at the GroWashington stores in Everett and Snohomish. I also started to introduce Filipino Empanadas – Vegetarian and in the process of working with USDA for release of our traditional Empanadas with meat and veggie fillings.
What will our fans find at your booth this fall?
Sari-Sari will have available all products seen in our online store (www.etsy.com/shop/pulburon) plus our newly released gluten-free Pulburon. We experienced a good response for the Ensaymada a la Parmesan during trade shows since it came out summer 2016. We will put out another Ensaymada flavor, Citrus and Cheddar, during the GobbleUp event. Do stop by our booth for a free taste sample.

Meet Our Vendor: Villa Jerada

Where does your passion for food come from?
Food nostalgia from my native home and growing up in a household whose raison d’etre is good eating
Tell us about your culinary journey.
Started as a waiter in the US. Started missing food from home. E-learned my mom’s cooking via MSN at the time. Gradually this turned into a business venture by importing Morocco’s best olive oil. Then moved to local production in Seattle.
Where is your favorite place to eat?
home
Where do you source your ingredients?
we are importers of several ingredients that we use from Morocco. We also source other products from friends of ours who are also in the same field
Tell us about a new product you are working on.
We are working on a new harissa the number two, and some other products
What will our fans find at your booth this fall?
They will find products that are locally made yet they are full of culinary heritage and background. Items that the whole world is enticed to try. Staples of North Africa and the Levant.
What are your goals for your business in the next year?
We have been blessed by the positive feedback we are getting from notorious chefs in Seattle. Now it’s time for Seattlites to enjoy them.
What was your biggest challenge when starting out?
Getting the audience’s attention. Access to good ingredients which led us to import a good part of them.
What’s your favorite part of this food movement?
The support and solidarity of the local community
What’s the best part of your job?
Meeting and talking to people every single day!

Meet Our Vendor: Elles Beads

Where does your passion for food come from?
My passion is making glass beads and using them as handles for food service.
Where is your favorite place to eat?
Biz on Main, Bellevue
Where do you source your ingredients?
Most of my glass comes from Murano, Italy
What will our fans find at your booth this fall?
An assortment of serving utensils
What’s the best part of your job?
Being able to play with fire and melt glass on a daily basis.

Meet Our Vendor: SAKU

We are excited to check out SAKU THIS SATURDAY!
Where does your passion for food come from?
Take an Austrian (SA) and a Persian (KU) and put them in the U.S.! We both come from cultures and families where food is revered. Toss in a our shared passion for organic health and wellness and you have SAKU.
Where is your favorite place to eat?
This tiny little street food stall in Chiang Mai, Thailand…they serve the best sticky rice, fiery but perfectly balanced “som tam” (papaya salad), fragrantly spicy tamarind dip & perfectly grilled chicken.
Tell us about a new product you are working on.
We are working on some exciting new blends to add to our current collection. Hint: two are with rooibos and two with black tea.
What will our fans find at your booth this fall?
Ancient superfoods with a modern twist! Our latte blends are currently based on turmeric, beetroot & matcha…they are organic, nutritious & delicious. They are easy to prepare and make you glow with vitality.
What are your goals for your business in the next year?
To roll out our next four flavors & to sell our products at 100 more shops, co-ops, coffee shops, apothecaries, yoga studios, …