Celebrate Seattle Restaurant Week all month long with a Pantry Box from Savor Seattle!
Seattle foodies rejoice! Seattle Restaurant Week is back and better than ever – now for a whole month from Oct. 25 – Nov. 24. With fresh new offers for both lunch and dinner, including takeout options, what’s not to love? Seattle restaurants were hit severely during the statewide shutdown and the lasting effects of COVID-19 on Seattle’s economy. Seattle’s small business community needs support now more than ever, and we at Savor Seattle are happy to do our part.
With the Seattle Restaurant Week Pantry Box, customers can feel good to know that each box purchase will go to support 9 awesome small businesses through micro-payments. Also, a portion of proceeds from this box will directly support restaurants producing and distributing free meals to community members in need. Participating community kitchen restaurants include: That Brown Girl Cooks Community Kitchen, Salare, Feed the People, Musang, and Project Feast.
Take an inside look into the tasty treats and the restaurants in the descriptions below!
Pike Brewing Company
One of the most well-known and beloved breweries in Seattle, Pike Brewing Company has been an influential part of Seattle’s craft beer scene. Pike Brewing was started in 1989 by Charles Finkle, and his late wife Maryann. The two remained owners and part of the operations team for over 30 years, and if you ever have the pleasure of meeting them, you can tell beer is their passion. The brewery originally started in Pike Place Market on Western Avenue before moving to its current location next door in 1991.
Pantry Box customers will receive an exclusive voucher for a “buy a pint, get one free” offer that can be redeemed at the Pike Brewing Restaurant. The restaurant’s large space and multiple rooms allows for plenty of social distancing and larger groups. Follow Pike Brewing Co. on Instagram @pikebrewing.
If you are a fan of the Seattle restaurant scene, then you likely already know about Marjorie, Chef Donna Moodie’s Capitol Hill restaurant. One the most popular items on the menu are her plantains, cut thin and fried to the likening of a chip. Both her restaurant and retail plantain brand are named after her mother. Donna wanted to bring to retail a product that was both elegant (like her mother) and perfect as a hostess gift.
These plantain chips make the perfect addition to any pantry, and are included in each pantry box. Chef Donna recommends replacing crackers and enjoying her plantain chips to dip in fresh guacamole or salsa. “I could eat plantains everyday!” she said. Follow Marjorie on Instagram @marjorieseattle.
Award-winning Chef Lisa Dupar was born and raised in Mexico City, Mexico and later spent time in the American South along the beaches of Charleston, South Carolina. She has always had a love and passion for food, and her mother encouraged her creativity. She grew up eating a diverse array of foods and in high school started to decorate cakes for cash. She took on jobs in hotel fine dining kitchens from Georgia to Europe, with the privilege of cooking for many noteworthy clientele including Julia Child, Bill & Melinda Gates, President Obama, Prince Andrew, and Sophia Lauren. She eventually landed in Seattle, where she first opened Southern Accents and then Lisa Dupar Catering. In 2005, she opened Pomegranate Bistro. The restaurant changes menus every 4 months to reflect the changing seasons and highlight southern dishes, Pacific Northwest ingredients, blending home-cooked charm with haute cuisine.
Pomegranate Bistro has included their cherry pecan granola in our pantry box. Enjoy for breakfast by mixing with your favorite yogurt and fresh fruit! Follow Pomegranate Bistro on Instagram @pombistro.
Plenty of Clouds
If you love the flavors of Chinese cuisine, then you will love the food from Plenty of Clouds, Capitol Hill’s go-to eatery for South Central Chinese cookery. The menu highlights the best of Schiuan and Yunan cuisine, pairing “mala” (or numbing spice) fiery flavors with fresh ingredients and a contemporary twist. The restaurant’s kitchen is lead by Executive Chef Travis Post. Travis has worked in Ethan Stowell Restaurants since relocation to Seattle from New York City in 2015 and has considerable knowledge in Asian cuisine and culture. He is also a graduate of the Culinary Institute of America! Pro-tip: Plenty of Clouds also has a “dump truck” – specializing in Chinese dumplings – that is parked at Cloudburst Brewing in the Ballard neighborhood of Seattle. Spicy dumplings and ice-cold beer – a no better pairing!
Plenty of Clouds offers a few pantry items for customers on their menu, and have included their Shai Kao Spice in each Seattle Restaurant Week Pantry Box. This blend is a combination of cumin, Sichuan pepper, chili, sesame seeds, mushroom, cardamom, and salt. Try it in your next stir-fry! Follow Plenty of Clouds on Instagram @plentyofclouds.sea.
A true Seattle original, Wild Ginger opened in 1989 on Western Ave just under the Pike Place Market. The concept came about after Rick and Ann Yoder ate their way throughout Southeast Asia. Falling in love with the ingredients, flavors and culture that they enjoyed on their travels, they asked themselves “wouldn’t it be amazing if we could get this food in Seattle”? Wild Ginger would accomplish just that, becoming a fine dining destination praised by The New York Times, Bon Appetit, The Seattle Times and more. Since then, the flagship restaurant had moved to the corner of 3rd Ave and Union Street and has two sister locations in Bellevue and in the South Lake Union neighborhood in Seattle.
In the Seattle Restaurant Week Pantry Box, you will find Wild Ginger’s bar favorite – spicy roasted peanuts. A handful of the nuts pack a spicy kick that go great with a cocktail or beer, especially so now that you can enjoy this experience at home. Follow Wild Ginger on Instagram @wildgingereats.
Purple Wine Bar
If you are a lover of wine (and especially Washington State wine), then we bet you’ve heard of Purple Café and Wine Bar, located on 4th Ave in downtown Seattle. The restaurant’s exterior is absolutely stunning; its large window façade allows a clear view of the giant spiraling staircase that circles a pillar of wine bottles – a wine tower collection so large it would put a smile on any wine enthusiast’s face. Here, the menu is all about wine and food pairings. Sommeliers on staff happily provide recommendations and descriptions informative for guests who are novices as well as experienced in the art and history of wine. The food is also not something to dismiss, from their lobster mac n’ cheese to their baked brie, you’ll even want to stay for dessert – their signature sea salt caramels are definitely worth a look at the dessert menu.
Speaking of those sea salt caramels, you will find 8 of them in each Seattle Restaurant Week Pantry Box, courtesy of Purple Wine Bar. Try not to eat them all at once! Follow Purple Wine Bar on Instagram @purplecafeseattle.
John Howie Steak
As Seattleites and foodies, we’re proud that our city home to some of the best chefs and restaurateurs in the country. One of those amazing chefs is Chef John Howie. In Fact, Chef Howie has been invited to cook at the James Beard House on five separate occasions (If you don’t know – only the best chefs are recognized and invited). His restaurants include both causal and fine dining restaurants, and most are scratch kitchens, which shows the level of commitment to freshness that Chef Howie has for his restaurants. He is the author of two cookbooks about cooking on wood planks – a very Pacific Northwest way to cook – and today his restaurant group operates 5 restaurant and catering businesses.
Chef Howie has included three specialty spice and slat tins in each Pantry Box. Flavors include his signature John Howie steak seasoning, Hawaiian black sea salt, and Murray River pink sea salt. Each with their own distinct uses, keep all three in handy the next time you want to elevate you dinner from home cooking to haute gourmet! Follow John Howie Steak on Instagram @johnhowiesteak.
It is well known that some chefs can have big personalities, and few are as recognizable as that chef Theirry Raterau, also known as The Chef in the Hat. Executive chef and owner of French restaurants Luc Bistro and Lulay Kitchen and Bar, Raterau helped build a lot of what we recognize as Seattle fine dining today. Cooking has always been his passion, and he moved to the United States from France when he was 20 years old to work in fine dining. He was a recipient of the James Bead Award for Best Chef in the Pacific Northwest in 1998 and has cooked for celebrities and politicians such as Hilary Clinton, Julia Child and Jackson Browne. When not cooking, he can be found actively serving the community. He has participated in numerous charity and community events and has served on the Board of Directors for Food Lifeline, a local non-profit that provides food to 675,000 people through food banks, hot meal programs, shelters and more. His radio show and podcast with Chef Tom Douglas is a local hit and he has continually hosted cooking events at Seattle’s Bite of Seattle food festival year after year.
Chef Raterau has added 4 large madeleine pastries as well as a jar of caramelized onions from his restaurant Luc Bistro. Soft and sweet, the madeleines will satisfy any sweet tooth craving. Chef recommends enjoying the onions on a juicy steak or as a savory addition to a charcuterie board. Follow Luc on Instagram @lucseattle.