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The Food Lovers Guide 2016Eat & Drink

Our Favorite New Locally Made Pantry Items

Allecia Vermillion
Author: Allecia Vermillion
3 min.read
1Bow Hill Organic Pickled Blueberries
The much-loved blueberry farm makes jams and sauces, but there’s something so memorable about fat, sweet blueberries pickled in tart brine. Berries can garnish salmon or—as discovered in the Marx Foods test kitchen—you can reduce the brine with honey to use it as a glaze. Get it: Marx Foods, Bow Hill’s online store at bowhillblueberries.com
The much-loved blueberry farm makes jams and sauces, but there’s something so memorable about fat, sweet blueberries pickled in tart brine. Berries can garnish salmon or—as discovered in the Marx Foods test kitchen—you can reduce the brine with honey to use it as a glaze.
Get it: Marx Foods, Bow Hill’s online store at bowhillblueberries.com
2Bow Hill Organic Pickled Blueberries
The much-loved blueberry farm makes jams and sauces, but there’s something so memorable about fat, sweet blueberries pickled in tart brine. Berries can garnish salmon or—as discovered in the Marx Foods test kitchen—you can reduce the brine with honey to use it as a glaze. Get it: Marx Foods, Bow Hill’s online store at bowhillblueberries.com
The much-loved blueberry farm makes jams and sauces, but there’s something so memorable about fat, sweet blueberries pickled in tart brine. Berries can garnish salmon or—as discovered in the Marx Foods test kitchen—you can reduce the brine with honey to use it as a glaze.
Get it: Marx Foods, Bow Hill’s online store at bowhillblueberries.com
3Callahan’s Habanero Hot Sauce
Seattle is lousy with great hot sauce, but this new habanero version is equal parts bright and fiery. The sweetness is subtle, not excessive, and comes from local carrots and Walla Walla onions.Get it:Local specialty markets
Seattle is lousy with great hot sauce, but this new habanero version is equal parts bright and fiery. The sweetness is subtle, not excessive, and comes from local carrots and Walla Walla onions.
Get it:Local specialty markets
4Callahan’s Habanero Hot Sauce
Seattle is lousy with great hot sauce, but this new habanero version is equal parts bright and fiery. The sweetness is subtle, not excessive, and comes from local carrots and Walla Walla onions.Get it:Local specialty markets
Seattle is lousy with great hot sauce, but this new habanero version is equal parts bright and fiery. The sweetness is subtle, not excessive, and comes from local carrots and Walla Walla onions.
Get it:Local specialty markets
5Umami Kushi Yuzu Koshio
The owner of a yakitori catering business began making this Japanese chili paste, using yuzu and sea salt from Japan and Alvarez Farms chili peppers, to slather on grilled meats. Customers use it as a pork marinade, to add citrusy fire to everything from soups to sweet potatoes, and even in a savory French toast recipe.Get it: Local specialty markets
The owner of a yakitori catering business began making this Japanese chili paste, using yuzu and sea salt from Japan and Alvarez Farms chili peppers, to slather on grilled meats. Customers use it as a pork marinade, to add citrusy fire to everything from soups to sweet potatoes, and even in a savory French toast recipe.
Get it: Local specialty markets
6Umami Kushi Yuzu Koshio
The owner of a yakitori catering business began making this Japanese chili paste, using yuzu and sea salt from Japan and Alvarez Farms chili peppers, to slather on grilled meats. Customers use it as a pork marinade, to add citrusy fire to everything from soups to sweet potatoes, and even in a savory French toast recipe.Get it: Local specialty markets
The owner of a yakitori catering business began making this Japanese chili paste, using yuzu and sea salt from Japan and Alvarez Farms chili peppers, to slather on grilled meats. Customers use it as a pork marinade, to add citrusy fire to everything from soups to sweet potatoes, and even in a savory French toast recipe.
Get it: Local specialty markets
7Sisters Baking Co. Rain City Crunch
Snacky hunks of granola are made with oats, nuts, seeds, raw honey, Washington cream and butter, and just the right calibration of sweet and salt. A dessert-suitable version contains Theo chocolate.Get it Cone and Steiner, Bartell Drugs, Whole Foods
Snacky hunks of granola are made with oats, nuts, seeds, raw honey, Washington cream and butter, and just the right calibration of sweet and salt. A dessert-suitable version contains Theo chocolate.
Get it Cone and Steiner, Bartell Drugs, Whole Foods
8Sisters Baking Co. Rain City Crunch
Snacky hunks of granola are made with oats, nuts, seeds, raw honey, Washington cream and butter, and just the right calibration of sweet and salt. A dessert-suitable version contains Theo chocolate.Get it Cone and Steiner, Bartell Drugs, Whole Foods
Snacky hunks of granola are made with oats, nuts, seeds, raw honey, Washington cream and butter, and just the right calibration of sweet and salt. A dessert-suitable version contains Theo chocolate.
Get it Cone and Steiner, Bartell Drugs, Whole Foods
9Landsea Gomasio
Japan’s rice condiment, a mix of toasted sesame seeds and salt, gets an Orcas Island makeover with the introduction of stinging nettle and high-potassium kelp in place of salt.Get it: Marx Foods
Japan’s rice condiment, a mix of toasted sesame seeds and salt, gets an Orcas Island makeover with the introduction of stinging nettle and high-potassium kelp in place of salt.
Get it: Marx Foods
10Chocolate Krak
Honeycomb candy—looks like a sea sponge, tastes like fluffy caramel—is coated in good-quality chocolate and finished with salt. The name is a trifle indelicate, but the sentiment that you can’t stop eating this stuff is apt. Get it: Cone and Steiner, West Seattle Thriftway
Honeycomb candy—looks like a sea sponge, tastes like fluffy caramel—is coated in good-quality chocolate and finished with salt. The name is a trifle indelicate, but the sentiment that you can’t stop eating this stuff is apt.
Get it: Cone and Steiner, West Seattle Thriftway
11Chocolate Krak
Honeycomb candy—looks like a sea sponge, tastes like fluffy caramel—is coated in good-quality chocolate and finished with salt. The name is a trifle indelicate, but the sentiment that you can’t stop eating this stuff is apt. Get it: Cone and Steiner, West Seattle Thriftway
Honeycomb candy—looks like a sea sponge, tastes like fluffy caramel—is coated in good-quality chocolate and finished with salt. The name is a trifle indelicate, but the sentiment that you can’t stop eating this stuff is apt.
Get it: Cone and Steiner, West Seattle Thriftway
12Landsea Gomasio
Japan’s rice condiment, a mix of toasted sesame seeds and salt, gets an Orcas Island makeover with the introduction of stinging nettle and high-potassium kelp in place of salt.Get it: Marx Foods
Japan’s rice condiment, a mix of toasted sesame seeds and salt, gets an Orcas Island makeover with the introduction of stinging nettle and high-potassium kelp in place of salt.
Get it: Marx Foods
13Distillery Provisions Gin Pickles
Over at Batch 206 Distillery, the owners use spent gin botanicals—like juniper, tarragon, citrus peel—to brine these crunchy pickles. The results yearn to garnish a bloody mary.Get it: DeLaurenti, E. Smith Mercantile, Marx Foods, Batch 206 Tasting Room
Over at Batch 206 Distillery, the owners use spent gin botanicals—like juniper, tarragon, citrus peel—to brine these crunchy pickles. The results yearn to garnish a bloody mary.
Get it: DeLaurenti, E. Smith Mercantile, Marx Foods, Batch 206 Tasting Room
14Distillery Provisions Gin Pickles
Over at Batch 206 Distillery, the owners use spent gin botanicals—like juniper, tarragon, citrus peel—to brine these crunchy pickles. The results yearn to garnish a bloody mary.Get it: DeLaurenti, E. Smith Mercantile, Marx Foods, Batch 206 Tasting Room
Over at Batch 206 Distillery, the owners use spent gin botanicals—like juniper, tarragon, citrus peel—to brine these crunchy pickles. The results yearn to garnish a bloody mary.
Get it: DeLaurenti, E. Smith Mercantile, Marx Foods, Batch 206 Tasting Room

   

Published in the Food Lovers Guide issue of Seattle Met.




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Allecia Vermillion
Allecia Vermillion
Allecia Vermillion has spent a decade at Seattle Met, arriving as food and drink editor, and expanding her role over the years. She served as the magazine’s editor in chief until moving into a newly created executive editor role in 2021. She spearheads Seattle Met’s food and drink coverage and oversees home design content. Allecia’s writing has earned her multiple journalism awards and two James Beard Award nominations over the years. A native of Portland, Oregon, Allecia began her writing life as a newspaper reporter in the Chicago suburbs before making a grateful return to the Pacific Northwest. She has an English degree from Washington University (no, the one in St. Louis) and a masters in journalism from Northwestern University. She lives in Seattle with her husband and two children.