PICKLED FOODS Savour

1. A South Lake Union storefront now houses Claudio Corallo, purveyors of perhaps the world’s greatest single-origin chocolate. (The Gengibre bars, studded with crystallized ginger, may need to get a restraining order against us.) 

 

80% CACAO CHOCOLATE Claudio Corallo

2. Corsica is not just the birthplace of Napoleon. It’s also home to an herbaceous goat cheese called tomme Corse de chèvre. Buy it and about 80 other fromages—plus value vins, spicy mustard, and Macrina Bakery baguettes—at Paris Grocery on Western Avenue.

 

3. Devotees of Japanese-French baking love that Fumie Kumagai, of Fumie’s Gold in Bellevue, makes Mont Blancs—mini pastries topped with skinny wiggles of chestnut puree.

 

4. Southies rejoiced when the Georgetown Farmers Market set up shop along Airport Way, bringing fresh produce, prepared snacks, and a funky flea market to SoDo.

 

MUSTARDS Paris Grocery

5. Okay, so this one is not new, but we’ve been dogging Tom Douglas forever to tell us where he gets those barbecued ducks he’s always raving about. Turns out it’s Kings BBQ House, a pair of barbecue joints with ambrosial char siu pork and duck dangling in the window.

 

6. Capitol Hill’s culinary prayers are answered at Melrose Market, where Calf and Kid cheese shop stocks oozy burrata and goat cheese from Sally Jackson and Rain Shadow Meats displays grass-fed filets from Thundering Hooves. And there are sweet peas and fresh echinacea at Marigold and Mint.

 

RAW HONEY Savour

7. Much to the delight of Phinney Ridge food folks, Anson and Jenny Klock recently brought them Picnic, a wine shop and prepared-food store. Stop in for pork rillettes, charcuterie, and locally sourced salads.

 

8. Savour in Ballard stocks exotic condiments, ramen noodle–enhanced Komforte Chockolate, ever-so-British PG Tips teas, and tapestry totes from Seattle’s own Emilie Sloane.

 

9. A veritable bake sale on wheels, Diane Skwiercz’s Street Treats brightens our days with Nutella-chip cookies and carrot cake “sandwiches” stuffed with frosting.

This article appeared in the August 2010 issue of Seattle Met Magazine.

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