To everyone who knows me knows that I'm not a computer guy so I hand write everything then type it or if I'm lucky Lydia will do it. You will know it by the grammar so I'll let you be the judge...

I just came back from the Pike Place Market. It's overcast and a bit chilly for late June, but a cruise ship is docked and the market was pretty full of lookie lous, people stopped taking pictures but not many folks shopping.I stop in Market Spice and pick up a couple of ounces of a spice blend I like for meats, I'll add a few of my own extras once I get it home. I swing by Don and Joe's to pick up my proteins. All the butchers know me but I still have to spell Cochon for them, it doesn't really bother me that they can't spell it as long as they know who I am. Pork loin, whole chickens, boneless skinless thighs, some ground meat and some beef for stewing.

I head across to the other side of the market to Frank's Produce. I've been working with Frank's for 4 or 5 years. Either through restaurants, the catering or for myself. With the new upgrades and improvements on this side of the market it makes my shopping alot easier. I can get into the stall and pick what I need and let the tourists stay outside. Being able to hand pick exactly what I want, from local and heirloom products is the only way to really set ourself apart from other caterers and personal chefs.

Some beautiful porcinis and morels. The selections of mushrooms this time of year is great, they are big and beautiful. The heirloom tomatoes are starting to come on, big and juicy. All the herbs and greens are lush and fragrant.

We live in the Pacific Northwest, I feel the greatest place in the country to experience the land and oceans bounty.

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