Food and Drink
Taylor Shellfish Farms
The Taylor family has been growing shellfish in the bays and inlets of Puget Sound in Washington for over 100 years. Their farms are in some of the most beautiful and nutrient-rich tidelands in the world where clean, clear waters provide the environment for growing some of the most bountiful and flavorful shellfish harvests to be found anywhere. They have farms and nurseries in Washington, British Columbia, California, a hatchery in Hawaii, a black pearl farm in Fiji, Fanny Bay Oysters in Canada, and Taylor Fine Foods in Hong Kong.
Hot Cakes Molten Chocolate Cakery crafts organic, classic American comfort desserts and other original and innovative confections. They were founded in 2008 by Autumn Martin with the dessert that gave them their name: Take-n-Bake Molten Chocolate Cake in a Mason Jar.
The idea for the “take n bake molten chocolate cakes” came from a dessert Autumn created for a charity dinner. The cakes were so well-received, the guests practically fell out of their chairs and the orders started rolling in. Autumn was working as Head Chocolatier of Theo Chocolate at the time, but decided it would be fun to start a little side business. And so Hot Cakes was born. Autumn left her much-loved job at Theo Chocolate in 2009 and headed to Spain for a 4-month stint of organic farming and rock climbing. Upon her return home in 2010, she focused 100% of energy on slowly building up the Hot Cakes brand which is built on supporting local and organic farming through the creation of fine, innovative desserts.
Volunteer Park Cafe is all about celebrating the fresh, local, and seasonal bounty of the Pacific Northwest. Their approach to food is simple and straightforward. Their belief is that community is built around the dinner table and they strive to nourish and sustain those relationships with their food….always fresh goodness. They have a beautiful backyard garden that plays an important role at the cafe. An afternoon tour of the unique herbs, greens, and vegetables provide inspiration, as well as daily specials. Their chickens provide eggs and a few laughs.
Brother and sister chef/owners Eric and Sophie Banh grew up in Saigon, where the cuisine was influenced not only by what was freshest every day, but by Chinese and European cooking traditions. At Monsoon they try to blend traditional Vietnamese cuisine with Pacific Northwest innovation.
Their contemporary Vietnamese cuisine is served in a modern, elegant setting. This is good, simple food.
615 19th Avenue East
Seattle, WA 98112
Ba Bar is street food and cold drink - and the little sister restaurant of Monsoon. Chef/owner siblings Sophie and Eric Banh grew up together eating street food in Saigon, and that was the inspiration for Ba Bar. In Southeast Asia, street food is a bit different than here in the west. It quite often represents the best food you can find. Small shops and carts cooking simple food. Sometimes portable, sometimes not. You can always tell a good street food shop by the amount of people crowded around small tables sitting on even smaller stools. Slurping noodles, sipping coffee, raising a bottle. This is what street food means to us. Simple and good. Casual and fun. Always delicious. Born on the streets of Saigon. And no, they did not name their restaurant after the French elephant Babar. “Ba” means father in Vietnamese. They named this place after their own dad, who inspired them all in so many different ways.
550 12th Avenue
Seattle, Wa 98122
Blue C Sushi's mission is to deliver an innovative and healthy dining experience through Japanese-inspired menu choices and excellence in their customer relations. They created Blue C Sushi because as sushi fanatics they loved the experience of Kaiten Sushi dining, but time and again were let down by the quality of food, poor selection and ambience of the typical "cafeteria style" so commonly found inside of a conveyor belt sushi restaurant.
Why couldn't there be a Kaiten Sushi restaurant that used the highest quality ingredients, served at a great value within a setting that was visually interesting and fresh? This became their mission and in 2003 they opened the first Blue C Sushi in Fremont.
It's the perfect place for anyone who wants sushi multiple times a week without costing an entire paycheck to do it!
Poquitos strives to present authentic Mexican cuisine prepared with ingredients that are the best of both worlds- outstanding local sourcing for their meats and produce; unique and direct sourcing for items essential to honoring the culinary traditions of Mexico. Their menu features handmade tortillas rolled and pressed from fresh masa, guacamole made to order only from fresh avocados, and classic presentations of Oaxacan mole negro, Mexico City-inspired tacos al pastor, and coastal ceviche.
See their menus.
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