"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.
Read MoreSourcing produce directly from his own 1/2 acre farm outside of Seattle, Chef Park's Tray Kitchen offers Pacific Northwest Cuisine with a touch of Korean influence.
Read MoreThis 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.
Read MoreUtilizing Akka's Handcrafted Foods' Eggplant Relish, Chef Heong Soon Park teaches you how to make his Eggplant Hummus. Simple and full of flavor, this dish is perfect for a quick snack or to impress your friends at your next get-together!
Read MoreAdd some spice and Asian flare to your standard roast chicken with Katy Chang's favorite use for Baba's Cooking School's Lala Sauce! Simple to prepare and packed with flavor, we suggest pairing this chicken with a salad of seasonal veggies to round out this perfect mid-week meal.
Read MoreThis 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.
Read MoreUtilizing two of the products from his basket, Chef Heong Soon Park crafts a decadent bowl of cracked farro porridge, topped with seared mitake mushrooms, a poached egg, and Baba's Cooking School Lala Sauce.
Read MoreLala Sauce from Katy Chang is an Asian-inspired condiment that 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!
Read MoreMeet Katy Chang. Part chef, artisan + short-film producer, Katy is helping to both promote globally local food and cuisine within the Washington D.C. area and producing it herself. At Eat's Place, her food incubator and "pop-uppery", Katy hosts chefs from around the globe who take over the kitchen for a one to two month pop-up! Over at Baba's Cooking School, Katy crafts her artisan products, cooks and shares short films she produces about the food she loves (in both English + Mandarin!).
Read MoreWhile visiting Pike Place Market in Seattle and being overwhelmed by the abundance of fresh fish, we happened upon a cut that was new to us - Halibut Cheek. Naturally boneless, they are roughly the size of large scallops, with a meatier texture than the normally flakey halibut filets. The meatier texture of the cheek lends it to be cooked in a variety of ways - we decided to treat it like a steak by pan searing it and finishing off with an herb-butter basting.
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