Heong Soon Park
Heong Soon Park
Executive Chef/Owner, Tray Kitchen, Bacco + Chan, Seattle, WA
Originally Featured August 2015
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The Artisan Ingredients
Ballard Bee Co.
Crafted By: Corky Luster
This wildflower honey is the mainstay of Ballard Bee Company's offerings. Varying in color from light gold to a rich dark amber the profile can shift from batch to batch and features a range of rich creamy flavors from dark cherry and spices to a bold jasmine.
Given its ethereal properties, this honey is best used as a complement to other tastes where is wont be overwhelmed. We suggest pairing with an aged white cheddar and chevre on a cheese board; drizzled on waffles and biscuits; whisked into a herb-loaded dressing; or used with lemon and rosemary for a glaze ideal for roast chicken.
Akka's Fine Foods
Crafted By: Lawrence Dass
This savory eggplant relish is a Good Food Awards 2015 Winner! Full of sweet and spicy notes it is crafted with a blend of eggplant, tamarind, safflower oil, ginger, garlic, brown sugar, green chile, spices and salt resulting in a bright and flavorful spread perfect for summer.
Extremely versatile, Akka's Eggplant Relish can be used atop a hot dog for a unique and umami-rich jolt; to enhance a vegetable and tofu stir fry; spread on toast with pumpkin seeds and ricotta salata; and pairs beautifully with grilled fish.
Dairy Free // Vegan // Vegetarian // Wheat-Free
Bluebird Grain Farms
Crafted By: Sam + Brooke Lucy
Methow Valley, WA
This ancient style of bulgur is literally split in half from Bluebird Grain Farms' whole grain emmer. Traditionally known as Farro Spezzato in Italy it cooks in 1/3 the time (20 minutes) and yields a light, airy cooked grain with tremendous flavor and soft texture.
Cook and use in a refreshing summer salad with feta, watermelon, olives, and herbs; add to soups for a boost of hearty texture; sauté with olive oil, fresh shallots and capers to compliment a main dish such as skirt steak; or replace white rice for a health-minded option.
Organic // Dairy Free // Vegan // Vegetarian
Baba's Cooking School
Crafted By: Katy Chang
This Asian-inspired condiment is spicy and then some! Made with fermented black beans, chili peppers, garlic, vinegar, extra virgin olive oil, salt, and spices it's the perfect flavor starter to take your food to the next level.
A Good Food Awards winner in 2014, this sauce works perfectly with roast vegetables including tomatoes and carrots; whisked into a marinade for pork or chicken; added to deepen the flavors of a salad dressing; or paired with gyoza and other dim-sum style dumplings
Crafted By: Joe Whinney
"There's nothing simple about this simple pleasure" states Theo Chocolate and they couldn't be more right! Made with cocoa beans sourced from across the globe to create this blend of flavors. It's a deliciously rich, complex and seductive taste experience.
Eating the bar alone is a joy in itself but we also love using the 70% blend in a multitude of savory and sweet preparations. Try melting and adding a touch of chili for a jam-packed ganache; add to a traditional mole ideal for braised chicken or summer squash; make homemade chocolate ice cream; or even to add depth to a tart and tangy BBQ sauce.