Meet Our Vendor: Marshall’s Haute Sauce

We are so excited to see Marshall’s Haute Sauce again!  Coming up from Portland, you’ll be hooked on their delicious hot sauce…errr i mean Haute sauce in no time!

Where does your passion for food come from?

The local farmers who grow the amazing ingredients I work with.

Tell us about your culinary journey.

I love teaching people how to can and preserve. Our sauce business is based in home preserving and I wrote a cookbook Preservation Pantry: From Root To Top and Stem to Core to inspire people to reduce food waste via canning and preserving.

Where is your favorite place to eat?

In my home kitchen with ingredients from the farmers market.

Where do you source your ingredients?

Oregon and Washington Farmers

Tell us about a new product you are working on.

Bird’s Eye Basil Hot Suace- I infuse vinegar with fresh basil- its light and fruity and hot!

What will our fans find at your booth this fall?

Hot sauce, Cookbook, handcarved canning tools, and spice rubs.

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

To keep inspiring cooking and eating local food.

What was your biggest challenge when starting out?

Scaling, had to say no to big box stores to keep it handmade.

What’s your favorite part of this food movement?

Bringing people joy and supporting a healthy community.

What’s the best part of your job?

Working with my fam.

Meet Our Vendor: Bonnie B’s Peppers

You gotta love how many family businesses are being represented at Gobble Up!  Here’s another one to add to your faves.  We are thrilled to have Bonnie B’s Peppers joining us for Gobble Up!

Where does your passion for food come from?

Our mom, Bonnie B, is our biggest inspiration. We have been making peppers as a family for more than 20 years. Canning vegetables and fruit has always been a big part of our family. With 7 kids, you had to be resourceful. Even to this day, our family get togethers all involve home made, delicious, family recipes

Tell us about your culinary journey.

I have been involved in the culinary world, specifically food service since I was 12. I started this journey as a dishwasher for the local catering company. From fine dining to casual bar and pub, I have literally done it all. Being on stage, so to speak, for my customers has always been my favorite part. I treat them as family and the reciprocation is mutual. Bonnie B’s Peppers is a natural progression for me. I am able the share the LOVE with every interaction.

Where is your favorite place to eat?

One of my favorite restaurants is Machiavelli Ristorante located on Capital Hill. I have been eating there for over 15 years. Simple Italian food, great service, excellent wine and spirits. They make it all look so easy and effortless. I LOVE this place!

Where do you source your ingredients?

We source all of our produce from Alvarez Organic Farms. They are an Organic certified single family farm in Mabton, WA.

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

We will be expanding to more wholesale and food service quantities for our current and future customers.

Meet Our Vendor: Dolcetta Artisan Sweets, SPC

Dolcetta Artisan Sweets has been with us for many Urban Craft Uprising adventures and we are so glad to have this friendly face joining us for our latest adventure, Gobble Up!

Where does your passion for food come from?

My family. Dad was Italian and introduced us to imported cheeses and homegrown tomatoes from an early age. Mom is still an excellent cook, and the baking gene got passed down from her grandfather, who had owned bakeries in Portland and Seattle 100 years ago.

Tell us about your culinary journey

I’ve always loved baking. Who wouldn’t want to be next to the oven on a gray Seattle day waiting for brownies to come out? I started baking in coffee shops after college then eventually moved into restaurant pastry chef-ing. After 15 years in restaurants I wanted a different sort of challenge so I founded Dolcetta in order to use my skills to do the most good. I’ve always given a portion of sales to Food Lifeline, but this year I made it official and incorporated as a Social Purpose Corporation.

Where is your favorite place to eat?

I love spicy food, so anywhere that will make my lips burn!

Where do you source your ingredients?

The chocolate is made by smaller European producers. Everything else is sourced locally.

Tell us about a new product you are working on.

I’m working on a new, bigger format chocolate bar and will also be introducing new flavors. Raspberry and cookie dough are on the menu, plus something with warm spices for winter.

What will our fans find at your booth this fall?

In addition to chocolate bars, melt-in-your-mouth truffles and buttery caramels. Holiday specials like peppermint snowflakes and hot cocoa snowballs make great sticking stuffers and hostess gifts.

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

I’d like to get into more retail stores so more people can find my products.

What was your biggest challenge when starting out?

Sales and marketing. In restaurants, the customers came to us and the waitstaff was there to do the selling. I knew how to make a great product but not how to sell it.

What’s your favorite part of this food movement?

The overall quality. Life is too short to eat bad food! (seriously!)

What’s the best part of your job?

Every day is different, but I still feel like I have control over my life. Special orders and catering help keep it interesting, and doing events where I get to hear all the “oh my god”s and faces light up when people sample is awesome!

Meet Our Vendors: Firefly Kitchens

If you haven’t had the pleasure of trying Firefly Kitchen’s goodies, I feel excited for you to come to Gobble Up!  Firefly Kitchens make yummy products that are good for your gut.  Who knew kimchi brine would be delicious but it is!  You are your gut will thank her!  Check out her awesome cookbook too!

Where does your passion for food come from?

I grew up in Alaska where we were around lots of fresh fish, game and berries, which was such a treat. Food is so essential and I am passionate about making it simple, easy, and fun.

Tell us about your culinary journey.

I have always loved food and experimenting with food, but through pursuing Nutritional Therapy I became much more in tune with how to use it for health and healing. This was such an eye opener for me as the notion of “you are what you eat” was now replaced with “you are what you digest”!

Where is your favorite place to eat?

In my kitchen with friends.

Where do you source your ingredients?

We source our ingredients as locally as possible. Our organic spices come from a little further afield but we work directly with some farms in the area to get quality organic vegetables from the NW. Some batches include carrots from Nash’s Produce and the cranberries in our seasonal kraut come from Starvation Alley.

Tell us about a new product you are working on.

Well… we’re always experimenting with new kraut flavors! We’re recently brought back our Salsa Viva and we’ll have that at the booth this fall. We’re also really excited about our Kimchi Salt.

What will our fans find at your booth this fall?

All of our krauts, kimchi, salsa, and fermented carrots! We’ll also have brine, our new salts, and Fresh & Fermented (our cookbook!). All of these items make for GREAT hostess gifts, thank you gifts or general holiday or a birthday gift. As we like to say: “Give the Gift of Health!”

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

We’d really like to get more people eating fermented vegetables! Just a forkful a day is an excellent addition to your diet. We love to share how these foods can “brighten your bite” while delivering a probiotic boost to your system every time you consume them.

What was your biggest challenge when starting out?

Good question! After learning about so many of the traditional foods and their health benefits, it was difficult to to narrow it down to making only fermented foods. We chose to focus on these because of fantastic flavors we were creating and the lack of options out there to purchase.

What’s your favorite part of this food movement?

I love seeing the lightbulb go on when people realize this old fashioned food (kraut and kimchi) tastes extraordinary. And so many of these amazing foods we all love besides kraut ~ chocolate, charcuterie, beer, cheese, bread, and wine….all have a history of being fermented in some way shape or form.

What’s the best part of your job?

Meeting people! Hands down. I love chatting with folks about our product, especially hearing and seeing all the cool ways they use sauerkraut and kimchi in everyday meals! People’s enthusiasm for the product really motivates all of us at Firefly. And of course hearing testimonials from people about how how these foods have benefited their health is so rewarding!

Meet Our Vendor: Blissful Wunders Chocolates

Oh my goodness, we are SO excited to try these delicious looking chocolate’s from Blissful Wunders Chocolates!   Not only do these look beautiful but many of these are vegan and diabetic friendly!  These would make perfect gifts for clients, employees or just yourself!  Check the out November 25th!

Where does your passion for food come from?

Remember as A child when your parents said stop playing with your food . Well ,I still do

Where is your favorite place to eat?

everywhere

Where do you source your ingredients?

I source my chocolate from a organically grown practices, fair trade plantation in Columbia. My creams , cheeses, fruit, and essences from local farms, coop and farmers mkt
Tell us about a new product you are working on.
A diabetic friendly chocolate with no malitol ,sorbitol, wheat free , gluten free ,soya free ,diary free
What will our fans find at your booth this fall?
hand rolled chocolate truffles dairy and non dairy options filled with the first ingredient is love, just saying
What are your goals for your business in the next year?
My goal everyday is to continue to go forward and learn more
What was your biggest challenge when starting out?
Ideas how to to execute such a plan and me personally capital, simple equipment and a place to produce
What’s your favorite part of this food movement?
local support and sharing with your community
What’s the best part of your job?
If you love to do what you do then do it . If you don’t then ask yourself why Seriously is come on .Getting to play with chocolate . Sometimes its like a “I Love Lucy ” skit haha

Meet Our Vendor: COBB’S

Look, it’s getting cold and rainy.  We know, Winter is Coming.  Comfort food is how many of us survive these gloomier days.  We can’t wait to check out the items from COBB’S who serves up delicious plantbased comfort food.

Tell us about your culinary journey.

We (Rebecca and Stephen) grew up on junk food for the most part. And when real food was cooked, it wasn’t with joy and creativity. When we got together in 2009 we experimented with all sorts of diets and cleansing. Shortly after moving to Olympia in 2011, a gluten-free elimination diet worked a miracle on Stephen’s energy. He soon started playing with all sorts of raw fruity plantbased and grainfree treats, mostly recipes from blogs. It was a fun challenge to try to please Rebecca’s refined dessert palate with such simple nourishing food. At some point we started feeding people for fun, and hosting donation-based community cafes in our home. We got enough positive feedback and decided to follow the thread of inspiration. In 2013, both of us began stepping away from our day jobs. We’ve been full time for at least a couple years, and while we spend more time on entrepreneurial problem-solving than inspired cooking, we’re so stoked to be providing food that makes people happy!

Where do you source your ingredients?

Our ingredients are what it’s all about for us. We’ve tried many of each, so they all come from a variety of places. Our favorite ingredient is probably the local raw honey we use – it comes from keepers’ bees that live on small organic farms and aren’t greedily robbed of their own honey food before winter’s end. This is the best sweet medicine around; you won’t find it anywhere in a supermarket. Second up is the water we use in our cashew cheese – it springs from local wells and, like the honey, connects us to this land. Just about everything else we use is certified organic and fair-trade where applicable.

What will our fans find at your booth this fall?

You’ll find all four flavors of our craft chocolate cups (Earth’s most decadent wholefood~inspired nutbutter cups) – peanut butter with cinnamon and a sea salty chocolate, sunbutter with espresso chocolate, walnut crunch with fennel pollen, and pecan crunch with cardamom and pistachio. You’ll also find all four flavors of our cashew cream cheese (a dense and spreadable cultured nut cheese made with the cleanest organic ingredients) – plain, green onion, garlic truffle, and balsamic tomato. These products can be found in natural food store refrigerators throughout the Salish Sea area and Oregon. More info on cobbstreats.com.

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

We’re aiming to build new relationships throughout Oregon and nurture relationships with stores already supporting our products in the greater Salish Sea area. We’d also love to find more positive people to help ambassador the Cobb’s brand with us!

What’s your favorite part of this food movement?

It seems like the appreciation for quality, organically and biodynamically grown food just keeps on bubbling up, at least within the communities that can afford it. We think this points to a deeper longing to meaningfully connect to the land we belong to, and to make the subtle feelings of outdoors-inspired awe and natural abundance more conscious, more weaved into our daily actions and food choices. We’re in the food business because we love to eat and feed others treats, but we also value the integrity, positivity, and honest-work that this sort of food business cultivates.

Meet Our Vendor: 112 James Street

If you love food, you must love cooking.  Why not look good while cooking?  And have a beautiful place seating you can be proud of!  It should match that beautiful food you are serving after all.  112 James Street will get your kitchen looking as lovely as your food!

Tell us about your culinary journey.

I was not a natural in the kitchen. I have made so many mistakes which I believe is part of my culinary journey. Each mistake has helped shape me into a better home cook. I like to think of myself as an adventurous cook. I am not afraid to try new things. I am a Mississippi native, I love to cook and eat and gather. It is in my DNA. My love for cooking and gathering was definitely passed down to me from my dad and late grandmother. Both excellent home cooks, who each in their own way taught me the value and importance of gathering around a table to share meals with others. It was a Saturday and Sunday event in our house growing up. Saturday night was always an adventurous meal and Sunday lunch more traditional. I hope to pass down that love for cooking and gathering to my own four kids.

Where is your favorite place to eat?

Gathered around a big table surrounded by family and friends sharing thoughtfully made food and delightful conversation.

What will our fans find at your booth this fall?

You’ll find useful and timeless organic cloth napkins, kitchen towels, dish cloths, table runners and aprons all handmade from sustainably sourced textiles. Everything you need to set a simple, lovely everyday table. I like to think of our linens, the same way I think of my favorite denim shirt. You can dress it up or down. Our linens play a supporting role to a beautifully made meal.

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

To get people excited about sitting down to a table and sharing meals with others, whether that is by a memorable table setting, or elevating mundane kitchen tasks by using our lovely yet durable organic kitchen towels.

What’s your favorite part of this food movement?

Supporting local food. Whether that is though local makers, local restaurants or local farmers. I love that we are returning to our roots and caring where our food comes from and how it is made.

Meet Our Vendor: Kale Love

We LOVE Kale so we have a lot of love for Kale Love.  You may have become hooked after seeing them at various farmer’s market’s in Seattle but if you have yet to try them, be sure to check them out on November 25th at Gobble Up!

Where does your passion for food come from?

Our work with numerous local, organic farmers and love of seasonal cooking. We eat healthy, whole foods as family because we want to feel healthy and whole.
Tell us about your culinary journey.
As owners, we have found it rewarding to learn to recreate traditional and cultural foods in the comfort of our home with a locally sourced spin. Kale chips were one of those creations and friends and family encouraged us to take it to the next level.
Where is your favorite place to eat?
East India Grill in Federal Way
Where do you source your ingredients?
Local organic farmers and regional suppliers-Tonnemakers Orchards/Farm, Nash’s Organic Produce, Oh Yeah Farms, Ralph’s Greenhouse, Willie Greens, San Juan Island Sea Salt Co, Villa Jerada Artisanal Moroccan Products
Tell us about a new product you are working on.
We are currently working on a Ranch flavored and Masala Curry flavored Kale Chip
What will our fans find at your booth this fall?
Delicious Kale Chips! Locally sourced kale and ingredients transformed by slow dehydration into a crisp, healthy snack
What are your goals for your business in the next year?
Expand our wholesale reach to PCC and increase shipping and online availability
What was your biggest challenge when starting out?
Making enough kale chips to meet the increasing demand
What’s your favorite part of this food movement?
We live in an agriculturally rich state/region with wonderful growers/producers that help to make this movement a reality. As processors, we have the ability to create sustainable relationships directly with the folks growing our ingredients which is priceless.
What’s the best part of your job?
Selling our chips at the local farmers markets with our community and watching folks enjoy our culinary creations.

Meet Our Vendor: Harbor Herbalist

You gotta love a maker who has such a connection to the ingredients they use and to hear how they got to where they are is pretty incredible.  It makes you believe you could do anything if you believe in yourself and your passion!  Say hello to Harbor Herbalist! 

Where does your passion for food come from?

I have always loved working with plants. My connection to food and tea come from how closely I live with wild and cultivated edible plants. I feel that food and health are innately tied to our sense of place. We live generatively when we are able to have intimate relationships on a daily basis with the herbs, foods, and spices grown in our bioregion.

Tell us about your culinary journey.

I grew up with a natural delight for cooking. I spent most of my teenage years making food for myself and my siblings and used cooking as a creative way to relax and destress. I would just make whatever I could from the boxes and cans of food in the pantry. I was lucky to take my first botany class in high school, which is where I learned how to differentiate hundreds of kinds of plants in Cascadia and I also began to discover that many of our dominant native plants have edible parts. I did not begin a professional career in food and tea making until I was in my mid-20’s trying to work several cooking jobs to pay for grad school. I was living in Hawaii at the time so I was working with perennial tropical plants in the restaurants I worked at. This connection to the food plants of Hawaii helped me connect to the land that I was living on. I learned so much about the history of the Hawaiian Islands through Hawaii-Pacific regional cuisine. When I returned to the Pacific Northwest ten years ago I knew my life would have to include PNW ecology and I would work in food systems. I initially worked in Seattle as a chef but eventually became an ecologist and now I manage a natural farm in Port Orchard that grows many of the herbs in the teas I make. Being a creative chef and tea maker really enables me to continue my passion for the ecology of Cascadia. Through research and learning how to tend plants in Washington I have been able to have a life where I help build environmental resilience and nourish humans at the same time.

Where is your favorite place to eat?

I love eating on my farm. I feel super blessed and lucky to have natural farm. Which basically means I farm using no-till systems and we go above and beyond organic standards. So the herbs and foods that we grow are truly exceptional and flavorful.

Where do you source your ingredients?

I source herbs for my teas from my farm and from other organic farmers in the PNW and from fair-trade organic suppliers when I source herbs from other parts of the world.

Tell us about a new product you are working on.

I am currently working on a new set of teas with a friend of mine. He is Moroccan, so we are creating a line of teas that are inspired from his place of origin and ancestry. It is a fun project to work on because the teas are very different than what I make for my own business. Our first tea is a green tea with Morroccan saffron, rose buds, and ceylon cinnamon.

What will our fans find at your booth this fall?

My booth is beautiful, colorful, and fun. I present all my teas in a way that you can see and smell them. I always have at least two teas to sample and for those who love to make their own teas I will be selling my book Healing Herbal Teas.

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

I want to continue to build relationships with cafes and restaurants. It is fun to see my teas on the menus at local eateries and coffee shops. I love feeling like I am, in some small way, a part of each business that serves my teas.

What was your biggest challenge when starting out?

Starting any small business has huge challenges, but the biggest challenge for me starting out was feeling comfortable talking about my products. I am very good at what I do and I have passion for food and tea, but I never had to do my own marketing before I started Harbor Herbalist. Having to be truly confident about my craft and becoming a public figure were and still are big challenges for me.

What’s your favorite part of this food movement?

I love being involved in the regional food movement from the ground up. I am not just a tea maker, I am also a regenerative farmer and wildcrafter. My life’s work is very much tied into environmental activism, ecology, and food justice.

What’s the best part of your job?

I live and work on a beautiful farm and make products that help the nourish and heal the body.

Meet Our Vendor: Bainbridge Vineyards

We are SO excited to have Bainbridge Vineyards coming out to Gobble Up November 25th!  We are so proud to have such amazing small makers coming to share their passion, their work and their love for what they do with all of you.

Where does your passion for food come from?

We’ve been growing grapes on the same vineyard land for 40 years. The wine we drink and the food we eat are the landscape we create, and that means a great deal to us. Being 100% estate grown means that each and every day you can walk out into this incredible vineyard and look at your grapes and see them change from vintage to vintage, when you are that connected to the wine you make, it is hard to not be passionate!

Tell us about your culinary journey.

Our first vintage was in 1982 and we have been selling and making wine on Bainbridge Island ever since. We were the first winery on Bainbridge and were even instrumental in creating the Puget Sound AVA (American Viticultural Area). Our original owners have since retired leaving the winery in the hands of a younger generation of grape growers, wine makers and story tellers.

Where is your favorite place to eat?

Around a bonfire on the farm! Having farmer friends makes for incredible potlucks!

Where do you source your ingredients?

On our 7 acre vineyard on Bainbridge Island (no where else!)

Tell us about a new product you are working on.

We are toying around with a new red wine blend and have also been dabbling into whole cluster fermentation.

What will our fans find at your booth this fall?

We will be pouring a variety of cool maritime climate wines, mostly white and a few dessert wines too! Our wines are perfect for holiday meals, and are bright, crisp and really unique. We are excited to share them with you all!

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

Bainbridge Vineyards hopes to keep spreading the love of Puget Sound grown grapes, one taste at a time! You can find us at U-District and West Seattle Farmers Markets as well as a few hand selected local retailers.

What was your biggest challenge when starting out?

The misconception that you cannot grow grapes in Western Washington because it rains all the time! Totally not true, when you plant the correct grapes, they grow so well here!

What’s your favorite part of this food movement?

Hearing the stories behind the products and meeting the people that share a passion for growing and making yummy things!

What’s the best part of your job?

Changing peoples perception about white wines and talking to folks from all over the place!