For this fall’s Seattle Restaurant Week, we’re inviting you to Eat at the Peak of harvest time, savoring the abundance of foods grown right here in the Puget Sound area.

Seattle’s restaurant communities have access to a staggering amount of locally grown foods. Ingredients like apples, kale, squash, carrots, peppers, bok choy, the freshest seafood, outstanding cheeses from dairy farmers, and much more are an essential part of the culinary magic in our favorite dishes at award-winning restaurants, pop-ups, and food trucks.

Farmers, cheesemakers, fishers, and ranchers make up the hundreds of people behind every meal crafted by our city’s most inspired chefs. In addition to farmers and food producers, there’s another link in our local economies that doesn’t get as much recognition: the people who connect farms to chefs, restaurants, and grocers. Puget Sound Food Hub (PSFH) is one organization that is redefining these connections.

PSFH is a farmer-owned cooperative based in Skagit Valley that works exclusively with food producers within the 12 counties that border Puget Sound. That means travel time between farm to kitchen is shorter, leading to decreased carbon emissions. Restaurants are able to buy direct from local producers with a single order, and produce is often picked the day before it’s delivered.  Think of PSFH as a matchmaker, linking sustainable, family-sized farms around Puget Sound with our restaurants.

As a sponsor of Seattle Restaurant Week (SRW), PSFH is everything we value when we talk about eating at the peak of our local harvests and strengthening our local food economies.

Read on for more restaurants and vendors who purchase locally grown foods through PSFH, including two SRW participating establishments. Ready to be part of PSFH’s community of producers or buyers? Head to their website at pugetsoundfoodhub.com for more info.

Lupo and Stevie’s Famous: 

Lupo and Stevie’s Famous are two restaurants at the top of any Seattle pizza-lover’s list. Lupo’s cozy candlelit Fremont establishment is known for its wood-fired sourdough pizzas, and Stevie’s Famous—from Lupo owners Justin Harcus and Shane Abbott—is a must for East Coast-inspired slices in Burien.

Both Lupo and Stevie’s Famous purchase ingredients through PSFH, including the flour for their outstanding pizza dough, a product of Cairnspring Mills in Burlington. Cairnspring stone-mills identity-preserved grains grown on local farms known for their incredible flavor, baking properties, and nutritional profiles. Both restaurants source organic vegetables from Boldy Grown Farm in Bow, wild-caught seafood from Lummi Island Wild in Bellingham, and organic meats from Skagit River Ranch in Sedro Woolley.

Lupo sources organic mozzarella from Samish Bay Cheese in Bow, where farmstead cheesemakers and owners Suzanne and Roger Wechsler produce cheese using organic milk from their own herd, mainly Milking Shorthorns cows.

Stevie’s Famous purchases mozzarella from Ferndale Farmstead in Ferndale, a seed-to-cheese farm operated by three generations of the Wavrin family. These farmers and cheesemakers feed their cows with the crops they grow, and focus on Old World cheese making without additives using heirloom cultures and enzymes from Naples.

The Naked Grocer

Capitol Hill’s waste-less neighborhood market The Naked Grocer connects with multiple farmers through PSFH for a robust selection of seasonal bounty. Find organic apples from Sauk Farm; artisan cheeses from Golden Glen Creamery; organic eggs from Day Creek Organics Farm in Redmond; flour from Cairnspring Mills; herbs from Burlington’s The Crows Farm; and offerings like winter squash, beets, carrots, fall brassicas, peppers, greens, and tomatoes from Boldly Grown Farm. 

mamnoon

The restaurant group known for its Levantine-inspired menus at six locations in the Seattle area uses eggplants from Caruso Farms as the star of their baba ganoush. Vince and Anna Caruso use regenerative growing techniques to support healthy soil on their 10-acre farm in Snohomish. In addition to purchasing from Caruso Farms through PSFH, mamnoon’s baba ganoush, hummus, labneh, and muhammara is distributed through PSFH.

During SRW, mamnoon’s Capitol Hill flagship location will offer a special three-course lunch including options like the aforementioned baba ganoush, Shorbat Abas soup, lamb kefta meatballs, and baklawa. Capitol Hill. Lunch is $35.

The Restaurant at Delille Cellars

Woodinville’s Delille Cellars, known for its award-winning Bordeaux-inspired wines, equally impresses with a restaurant featuring steak frites, pastas, sandwiches, and shareable plates. Through PSFH, they purchase Petit Brie from Acme Farms Cheese in Deming. At Acme Farms, Sarah Philips and Mick Burnett make French-style cheeses in small batches with milk from Twin Brook Creamery, a multigenerational family dairy in Lynden that raises Jersey cows.

For SRW, The Restaurant at Delille Cellars is offering both three-course lunch and dinner specials. The lunch menu has items like butternut squash and pumpkin chili and porchetta sandwich. Dinner includes a choice of Snake River Farms steak, salumi bolognese, brioche bread pudding, and more. Woodinville. Lunch is $35. Dinner is $65. 

We can’t wait to celebrate the tastes of the city with you during SRW! The Seattle-area’s largest citywide dining promotion happens October 22 to November 4, with over 200 participating restaurants offering special prix fixe menus, many at varying price points, with some starting at $20. For more information and a listing of up-to-date participating restaurants, head to srweek.org. Keep checking back as more restaurants are added!