Big John’s PFI Event Monday, August 26

This is my favorite place to get food ingredients. It is where a lot of people in the industry get their goods. They have lots of imported stuff as well as cheese, olives, great pastas and everything you can think of.

There is an event on Monday, August 26

Marca Croce Olive Oil Release Party

When: Monday, August 26, 2013 • 4:00 – 8:00 pm

Where: Pacific Food Importers Wholesale facility2323 Airport Way South, Seattle, WA 98134

Why: Because we are excited to share our container of Pasta, Marca Croce Olive Oil and Tomatoes from Italy with our favorite customers!

Eat, drink, sing and buy from your favorite local Italian family!



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What’s your Foodportunity 2013 Contest

We are getting excited about Foodportunity here.

All photo credit : Jackie Donnely Baisa

What’s Foodportunity?

Foodportunity is a networking event for Seattle’s food community.

You get to meet people who are passionate about food.
Foodportunity 2013 Chocolate

The best chefs in Seattle put their food out for you to try.


Chefs and foodies come to mingle together.

brian canlis


The event is October 28, Palace Ballroom. All the info and tickets are here. Buy your tickets before they sell out. And more about the lineup here

I can talk all I want about how much I love this event but we want you to tell your story. We want to provide opportunities. We are having a contest for food bloggers or anybody who wants to do something online. We want to hear your story. What’s your Foodportunity?

Here is last year’s first prize winning blog entry by Leslie from Fresh Picked Seattle.

The Details:

We want you to answer this question in a blog post, a photo or a video. Be creative. We just really want to hear your story. What has Foodportunity meant to you? What does Foodportunity mean to you? Was Foodportunity the place where you came out of your shell? Is it where you get to eat lots of food and live to tell? Even if you haven’t been to one of the Foodportunity events yet, you can tell your story of what you would like your Foodportunity to look like. It doesn’t have to be related to the event, just what does an opportunity in food look like to you? Be sure to use the tag #foodprt and @foodportunityse when you share it.

Did you do enter last year? You can add a sentence or two and link to your post to enter.

Please note: The Deadline has been extended.
The deadline is October 7, 2013.

The grand prize is a high table at Foodportunity for you to promote your blog and connect with the entire food industry. The grand prize winner will also receive a phone business consultation with Keren Brown (that’s me) to help you better promote your blog and business.

The second prize winner will receive a cookbook package, including 3 cookbooks, Good Fish by Becky Selengut, Plum, Gratiyfying vegan dishes from Seattle’s Bistro and Trophy Cupcakes and Party Cookbook.

There will be two third prize winners, one will receive a $25 giftcard to Fonte Coffee and Bar and one winner will receive a bottle of Lagrima, the world’s classiest vanilla extract including real vanilla beans in the bottle.

The judges will be announced in the next week, so check back here.

Good luck, feel free to email with any questions.


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Save the Date, Foodportunity, October 28

Save the Date (and get your tickets) for Foodportunity,
Seattle’s premier food networking event
October 28, 2013


Sponsored by Washington’s Beef Community

What: Foodportunity, Seattle food community’s repeatedly sold out premier networking event, with tastes from Tom Douglas Restaurants, The Inn at Langley, McCracken Tough Restaurants, Le Zinc, Ray’s Boathouse and Catering, Dinette, La Bodega and many more restaurants and companies.

Who: Local Chefs and Cookbook authors will be available to answer your questions, share recipes, and inspire. Featured guests include Mark Fuller (Ma’ono Fried Chicken & Whisky, 2009 Best New Chef by Food & Wine Magazine), Heather Christo (, Heather Christo’s Generous Table: Easy and Elegant Recipes Through the Seasons cooking and entertaining book), Mark Bitterman (, Salt Block Cooking and Salted: A Manifesto on the World’s Most Essential Mineral cookbooks), Becky Selengut (, Good Fish: Sustainable Seafood Recipes from the Pacific Coast cookbook)

Cost: $25 early admission, $30 at a later date. Tickets are available at

Where: Tom Douglas’ Palace Ballroom 2100 5th Ave Seattle, WA 98121

When: Monday, October 28, 2013, 6-9 pm

Follow us:
Pinterest: Foodportunity
Facebook: Foodportunity
Twitter: Foodportunityse


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Kitchen Circus, You have to watch this

rovers linkLeave it to Chef Thierry, the Chef in the Hat, to cook up something new and engaging. He is the Chef and Creator of Kitchen Circus, a new online kitchen web series. The premier party will be held in Seattle on July 15 at Palace Ballroom.
The details are here.

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Easy Iced Tea

This is a guest post by Marisa Ingram.

Marisa has been an indispensable part of the Foodportunity team for the last two years.
She has a lifelong passion for home baking and a growing interest in all things fresh, local, organic, and seasonal. Though a native Washingtonian, a love for history took her to Charleston, SC where she obtained her degree in English from the College of Charleston. She works in human resources by day, but would love to give it all up for a life of travel.

tea shot outdoors (1)

Several years ago I was planning my first trip to Hawaii when I discovered something rather wonderful. Heading there in late September, I learned that not only were September and October considered to have the best weather of the year (think little rain and perfect waves), but those months also happened to be the low season for tourists! Yippee! When does that ever happen? Best weather + fewest tourists. Hooray indeed. Don’t you just love these types of felicitous occurrences? I certainly do and that is why I want to share with you another felicitous discovery of mine – and just in time for this blazing hot weather.

You’ve all seen countless recipes for iced tea. Generally speaking, two methods pop up time and time again. Boil your water and wait for your tea to cool, or spend hours brewing it in the hot sun. Well, I happen to be a little bit too impatient for either option. So what if I told you brewing iced tea that is ready to drink in the amount of time it takes you to brew a hot cuppa, is not only feasible, but actually tastes much better? Well, I am going to tell you exactly that. Another felicitous occurrence – the absolute quickest and easiest way to brew iced tea also happens to make the very best tasting tea -perfection in a tea glass. Really, it is THAT good. And yet, I have never seen a recipe for this method outside of the very old book I found it in many years ago.

As an iced tea drinker, the bane of teas is the all too often over brewed and bitter variety. I’ve run across this problem often, but with my method you will avoid this every single time. So what is the method I’ve been going on about? It is so simple it isn’t even deserving of being called a recipe. You brew a small amount of tea in the bottom of your pitcher with hot water (not even boiling – just straight from the tap), then fill the rest of the way up with icy cold water and throw in some ice if you’d like (and I promise it won’t be too watered down). Ready to drink in 5 minutes or less. Never bitter so the actual flavor of the tea shines through perfectly. Light and refreshing – it really is perfect every time.

Disclaimer: For those of you sweet tea aficionados, I can’t help you. Despite living in the South for many years I could never quite stomach sweet tea. I prefer my tea refreshing rather than cloying – sorry sweet tea lovers!

Easiest Iced Tea
2-3 bags of your favorite tea or one tea ball of loose tea (my favorite for iced is Harney & Sons Black Currant – you can also get clever here and mix several different flavors.)
Place tea in the bottom of your pitcher and cover with no more than 2 to 3 inches of hottest tap water. Let brew as you would for hot tea – following instructions on your tea box. Give a good stir then fill up your pitcher with cold water. Pour in a glass with a few ice cubes.
And there you have it – perfect iced tea in a matter of minutes.

overhead tea shot

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Taqueria, Tel Aviv

tacos tel aviv

I am not going to tell you to go all the way to Tel Aviv for Mexican food but I will tell you that if you are in Tel Aviv and you have eaten your way through piles of Shawarma, Israeli breakfasts and endless salads, then some Mexican food might just be up your alley.

The scene is bustling and alive, definitely a place to be seen and engage in some chitter-chatter with friends. The menu is full of variations on tacos, burritos and quesadillas even the unkosher way (yes, shrimp tacos and pork tacos are on the menu).

The prices are really cheap by Israel standards (we payed 80 shekels for 6 tacos about the same as two McDonald’s happy meals) and the food is delicious with layers of flavors, spicy sauces and quality ingredients.

Taqueria is located at Levontine 28, Tel Aviv.

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Kathy Casey D’lish Deviled Eggs

This is a guest post by Marisa Ingram.

Marisa has been an indispensable part of the Foodportunity team for the last two years.
She has a lifelong passion for home baking and a growing interest in all things fresh, local, organic, and seasonal. Though a native Washingtonian, a love for history took her to Charleston, SC where she obtained her degree in English from the College of Charleston. She works in human resources by day, but would love to give it all up for a life of travel.


I am mad about eggs. I eat a minimum of 2 each day and source the highest quality, pastured eggs that my budget will allow. So you can imagine my enthusiasm upon discovering Chef Kathy Casey’s newest cook book, D’Lish Deviled Eggs. Now I know what you may be thinking “an entire cookbook . . . about deviled eggs?” And I say YES! Wholeheartedly yes.

This small book is a gem, elevating the ubiquitous picnic table staple into a genuine art form – and it is also just plain fun. There is something charming about deviled eggs. Even the task of picking them up as they slip about the plate is a bit of a game – and only adds to your reward when you finally have one in hand. Reading the table of contents of this book will have your mouth watering and you’ll be itching to dig through your grandmother’s china cabinet in search of her deviled eggs platter.

In March I had the pleasure of attending an event hosted by Kathy Casey at her Food Studios in Ballard where, luckily for us, she had several of the deviled eggs featured in her book available to sample. Two of my favorites were the Chipotle Deviled Eggs and the Tahini and Tabbbouleh Deviled Eggs – while very different, both had a luscious, smooth texture. Also on offer were her take on a California Roll turned deviled egg as well as a Beet’ing Heart – the egg white turned a rich and beautiful pink from pickled beet juice.

Actually, all of the deviled eggs in this book are beautiful to behold – as evidenced by the rich photography found inside. And with a real eye for detail, Casey has concocted charming garnishes for each variety of deviled egg, adding greatly to their visual appeal. Topped with caviar and a sprinkling of edible gold flakes, Deviled Quail Eggs & Caviar is the most lush.

Once I started perusing the book I wasn’t quite sure where to begin. My list of possibilities was growing long. Some top contenders were Sunny Roasted Red Pepper, Brunchy “Eggs Benedict,” and the simple, elegant Radishes & Butter. However, once I turned to Pimiento Cheese Deviled Eggs, I knew that was where I had to start.

Having lived in Charleston, South Carolina for 7 years, I consider myself quite the pimiento cheese enthusiast – some might call me a snob. Pimiento cheese is the one food that can instantly transport me back to the languid South. That is why, with a purist’s heart, I stick with a strictly mayo, onion, and pimiento version of this Southern charmer – I want the real deal. So it was with some trepidation that I read an ingredient list that included cream cheese, Worcestershire, and Dijon. I shouldn’t, however, have doubted Casey. This egg comes together brilliantly and the pimiento garnish adds significantly to the flavor.

Funnily enough the other deviled egg I decided I absolutely had to make was on the page facing the Piemento Cheese Deviled Eggs. Being a bit of a Mexican food addict, I was delighted to see the recipe for Chilaquile Deviled eggs. Chilaquiles happen to be one of my all-time favorite Mexican dishes, and I was pleasantly surprised with how much these actually taste like chilaquiles – even down to the tortilla chips softened just enough in the salsa before being blended into the egg. A big hit! Both varieties were, and in fact, there was an even divide amongst my tasters over which was the favorite.

This is the book for you if you are looking for something that is both familiar and inspired. As it turns out, deviled eggs are the perfect vehicle, a blank slate of sorts, for encapsulating your favorite recipes and, more importantly, food memories into a diminutive bite.

photo credit: photo credit:


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