“As Americans, we throw away a large percentage of produce due to not eating in the season. Everything tastes better when it is in the season. Plus, using local produce not only creates jobs, but the produce lasts longer without travel time.” Jon Maley | ChūcH
“(FLOSS) is the sole reason why we cook. I support local, seasonal, organic, and sustainable because it is my responsibility as a chef and local business owner to support like-minded people.” Blake Lord-Wittig | De La Terre
“We do our very best to source as many ingredients from Western Washington as possible, and make things in house that most restaurants simply wouldn’t think to do. It matters, and it matters substantially. The attention to detail in sourcing beautiful products from the amazing PNW, and making our own when we can’t find something to our standard, truly sets this store apart from traditional turn and burn ramen joints.” Aaron Grissom | Moshi Moshi
“We strive to showcase all the wonderful flavors of the Pacific Northwest by sourcing fresh and seasonal ingredients from local producers as much as we can. We utilize local farm fresh eggs and herbs from our own garden, as well as meats and mushrooms delivered by the people who raise and forage them. We believe that you need to start with great ingredients if you hope to create delicious dishes.” Elisa Marzano | Marzano Italian Restaurant
“By changing the menu with every season, we can create dishes that reflect the best of what the Pacific Northwest has to offer. Whether that be fresh salmon, seasonal produce, or the latest batch of craft IPA to come out of a local brewery, we are able to keep our menu tasty and interesting. Keeping sustainability in mind, our meats are ethically sourced, which not only feels morally correct but makes for a better flavor.” Blanca Rodriguez | Pimienta Bistro
“Cooking seasonally is quite important because we like to use ingredients that are in their prime—to catch the vegetable or fruit with the best flavor and consistency.” Jan Parker | Jan Parker Cookery
“We change our menus every 5 or 6 weeks so we can work within the micro-seasons and take advantage of all of the amazing products that the PNW has to offer. We think the food is more interesting, tastes better, and helps give a sense of place.
We strive to source the best ingredients we can, treat them with care, then present them with kindness and generosity that demonstrates our passion for excellence.” Chris Keil | En Rama