Chef Sarah Lorenzen
Barolo braised beef ragout with root vegetable gnocchi
Anthony’s Pier 66 & Bell Street Diner
Chef Pat Donahue
Hawaiian Ahi nachos, homemade taro chips with wasabi aioli
bin on the lake
Chef Dylan Giordan
Terrine of beef shank, traditional accompaniments
BOKA Restaurant + Bar
Chef Peter Birk
Joplin-style braised beef brisket, Kerri’s slaw, Tall Grass Bakery hominy bread
Chef Holly Smith
Anderson Ranch American lamb sugo with gnocchi alla romana and pecorino
The Capital Grille
Chef Nicolas Kassis
Porcini rubbed dry aged strip loin with 15-year-old balsamic and olive oil on a crostini
Chateau Ste Michelle
Chef John Sarich
Alaska cod “Baccalua” style
Chinoise Sushi Bar & Asian Grill
Chef Thoa Nguyen
Vietnamese grilled eggplant rice noodle salad
Chef Geogy Chacko
Channa chicken, curried garbanzo beans, basmati rice
Chef Gavin Stephenson
Smoked short rib toast with melted Chehalis caraway Swiss
Chef Lisa Nakamura
Potato gnocchi with caramelized cauliflower and bacon
Chef Mark Hosack
Pancetta wrapped dates, spiced Marcona almonds and goat cheese
The Hollywood Tavern
Chef Brian O’Connor
House made corned beef tartine with malted mustard
The Hunt Club
Chef Dan Gilmore
Spiced lamb meatballs with mint yogurt sauce
Kaspars Special Events & Catering
Chef Kaspar Donier
Northwest potato hash action station
Chef Manuel Alfau
Beets, chayote, guava and queso fresco
Chef Leslie Mackie
Rye crostini, pickled cabbage, corned beef, manchego cheese
Chef Mutsuko Soma
Foie tofu with freshly grated wasabi
Purple Cafe and Wine Bar
Chef Robb Kirby
Prawn salad with roasted corn vinaigrette and avocado mousse
Massaman curry with lamb
Chef Wayne Johnson
Smoked salmon bites with pineapple avocado chutney
Serafina Osteria & Enoteca
Chef Christian Chandler
Savory carrot panna cotta, poached prawn, basil crema
Tai Foong USA
Chef Charles Ramseyer
Assorted dim sum and boom boom shrimp
Tilikum Place Cafe
Chef Ba Culbert
Shrimp bisque with butternut squash, shrimp dumpling, cilantro, paprika oil
Chef Sandra Watson
Hazelnut brown butter cake with white wine poached pears
Chef Don Curtiss
Duck confit with house made apple butter, poached black mission figs and balsamic syrup on toasted focaccia
A delicious selection of hand-forged doughnuts!
Bill the Butcher is working hard to define a new standard in the sustainable food community by delivering “the only meat to eat”. They define community by showcasing a butcher who is a knowledgeable culinarian that is familiar with all aspects of meat and its preparation.
Since 1946, the Seattle institution offering food & wine lovers the very best selection of hard to find ingredients, cheeses, meats and wines from the Northwest and around the world.
Authentic handmade gelato and pastries in the heart of Downtown Seattle.
NuCulinary and Pastry Craft offer cooking classes, cooking parties, teambuiling events, wellness workshops, chef demos, and more! Bringing you a balanced blend of food, history, nutrition, and fun.
FRESH caramels! Handmade with organic cane sugar, organic brown rice syrup (no corn syrup!), organic butter and local (Washington) organic cream.
Cakes made from scratch using imported chocolates and dessert pastes.
The Irish Dairy Board is a co-op, owned by its farmer members. The milk used to make cheeses and butter is grass-fed, and comes from a vast number of small local Irish farms that meet Kerrygold’s exacting standards.
Delicious, all natural, foods made from ingredients you can see & pronounce.
La Panzanella is a Tukwila, WA based manufacturing company which produces all natural, crisp, herb infused flatbread crackers created from an authentic Italian recipe.
Luv Marcarons only makes one thing – Parisian-style Macarons – and they strive to do it very well. Macarons are gluten-free, and can also be make vegan and nut-free varieties.
Lynnae’s believes in pickles. Crisp pickles, cold pickles and delicious pickles. Pickles free from preservatives, dyes and other chemicals that can’t be pronounced.
Providing the world with a delicious, light alternative to most snacks and desserts, in flavors that appeal to a grown-up palate.
Mt. Townsend Creamery is founded on the belief that Pacific Northwest dairy is a regional treasure. They source only the best local milk from the region to craft cheese with a sense of place.
Oil & Vinegar offers a vast selection of imported olive oils and vinegars, pesto and tapenades, appetizers, marinades and sauces, dressings, mustards, salts, exotic herb mixes and more, together with a host of handcrafted ceramics and culinary accessories that are guaranteed to enhance any home dining experience.
Olli Salumeria makes artisanal slow-cured meats based on original 160-year-old family recipes that were handed down to their 4th-generation Italian salumiere, Oliviero “Olli” Colmignoli. Olli Salumeria products are made with pork from pigs raised on family-owned sustainable farms.
One of the largest grocery chains in Washington state, QFC operate 70 stores throughout the Puget Sound. QFC, you know it’s going to be good!
Fine and fresh olive oils from around the world.
Authentic, artisan, original gourmet cheesecakes. Classic and eclectic flavors made with love in Seattle, Washington USA.
Artisanal, gluten-free dried fruit crisps, handcrafted with care in Seattle.
Snoqualmie Ice Cream makes the smoothest, richest, most perfect ice cream by never compromising the best ingredients and handcrafting the ice cream in small batches. Most ingredients come from the plant’s mini-farm and other local sources, which ensure a fresh, “true pint.”
Tim’s has been creating their famous chips in the shadow of the Cascade Mountain range since 1986 using an old family recipe. Tim’s starts with premium potatoes direct from family owned farms and only the finest blends of real seasonings.
Beef. It’s what for dinner in Washington state.
Washington’s Best Grains is an educational outreach program supported by Washington’s grain farmers.
Washington State Potatoes rock! Reds, whites, yellow/golds, blue/purples, fingerlings and the mighty russet.