Posted August 21, 2014
DeLaurenti Specialty Food and Wine, a cornerstone of Pike Place Market’s specialty food scene, has released its very own cookbook to the delight of the culinary landmark’s longtime fans. Specializing in hard to find ingredients, cheeses, meats and a complete selection of wines from around the world, DeLaurenti opened on the corner of First Avenue and Pike St. in 1946.
Read MorePosted August 18, 2014
How a Surface Parking Lot Will Become the New “MarketFront.” Learn more at our next public meeting on Aug. 23 at 8 am.
Pike Place Market is preparing to complete the final piece of the Market Historic District with the addition of the Waterfront Entrance. The new “MarketFront” will transform what is now a .75 acre surface parking lot on Western Avenue into a waterfront-facing entry point to Seattle's public market.
Read MorePosted August 15, 2014
There’s no better summer soup than Gazpacho with heirloom tomatoes from the farmers market.
Here’s our recipe from a recent Pike Place Market community lunch in the Atrium Kitchen. Learn farm-fresh recipes and more from FREE “From Farmers to Friends and Families” cooking classes on Thursdays at 11 am and 12 pm.
Read MorePosted August 14, 2014
RIGATONI with SMOKED SALMON, KALE, and GOAT CHEESE
from Pike Place Market Recipes by Jess Thompson
Copyright 2012 Jess Thompson, Sasquatch Books
Traditionally slow smoked over an alderwood fire, Totem Smokehouse’s salmon has a dry, flaky texture that allows it to blend into the cream sauce for this relatively quick pasta dish. Makes 2 large or 4 small servings
Read MorePosted August 13, 2014
GRILLED STEAK AND BLUE CHEESE SALAD adapted from Cooking Light
This delightful entree salad pairs summer veggies with flavorful steak and blue cheese, and gets extra freshness from an easy-to-make vinaigrette. Serves 4; easy to double for a larger dinner party
Read MorePosted August 12, 2014
Get a taste of sunshine in each kernel - the summer favorite, sweet corn, has arrived from the fields to the farm tables. Look for white, yellow and bi-color sweet corn from the farmers on Pike Place. Enjoy it grilled, steamed, or cut from the cob in salsa, relish or salads.
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