The Broadway Farmers Market’s April 22 return will include a new juice stand, courtesy of two well-established cooks who also just happen to be dating. Brandin Myett, sous chef at La Bête and formerly of How to Cook a Wolf, and Kari Brunson, the former ballerina who went on to work the line at places like Anchovies and Olives and Staple and Fancy and is now a private chef, received the green light for Juice Box, where the duo will make about five juices fresh each Sunday, with recipes based on what local farmers have in season.
These juices, to be clear, are blended from nutrient-packed produce rather than the giant sugary calorie-bomb juice smoothies we knew and loved in the 1980s. Think combinations of apples, kale, or even beet greens, engineered to be delicious by two people with culinary talent and a powerhouse Nutrifaster n450 commercial juicer scored on eBay. The prices will generally hover between $5.50 and $6.50.
Brunson and Myett, both devoted at-home juicers, might be best known amongst Seattle food nerds for their roving AOPC underground dinners in 2010, which made a return appearance this past Valentine’s Day at Belltown bar The Upstairs. They are also applying for the Queen Anne Farmers Market, so cross your fingers. Follow them on Twitter at @juiceboxseattle.