![]() ![]() Under her leadership, Palace Kitchen was rated by Gourmet Magazine as one of the top five restaurants in Seattle, and was also named among the nation’s top 50 restaurants in 2001. This Brown University graduate grew up in San Francisco and later worked at eight notable restaurants on both coasts before becoming chef of Palace Kitchen in Seattle in 2000, as well as being voted City Search’s Seattle Best Chef the same year. Now they are making Black Pig Pinot and Pink Pig sparkling wine with Thomas George Estates and a syrah with Davis Family Vineyards.Įstes’ interest in cooking began at age five with her own Easy Bake Oven. They released their first wine, Holdredge Schiopettino, MacBryde Vineyards, in 2005. In addition to pork products, these entrepreneurs are also in the wine business. Estes and Stewart also grow a wide variety of fruits and vegetables in their Forestville home garden along with salad greens and spices used on the family table and in restaurant culinary creations like a mixture of bacon and beef hamburgers and kimchi bacon dogs. Zazu Kitchen scraps go to feed these animals. ![]() MacBryde Farm, just ten minutes from the restaurant, is home to ZAZU’s flock of chickens, ducks, turkeys, pigs, sheep, rabbits and goats. For us, total pig utilization means using every part, from snout to tail.” We seek out pigs with access to pasture, no gestation crates, and never/ever on antibiotics and hormones. “Our bacon comes from sustainably raised pigs from six family farms operated by people who respect the land and the animals they care for. ![]() “We believe in being patient when producing bacon, rather than just being motivated by a desire to make fast money,” Stewart said. They are also the owners of the Zazu Kitchen+Farm (established in 2001, offering guests a farm-to-table menu at 6770 McKinley Street, Suite 150 at Sebastopol’s Barlow Market. In about a month, the end result is a savory, aromatic bacon that several chefs and food critics say is “delicious, delicate, subtly seasoned, silky, succulent, sultry, sensuous,” and “sexy” as well as “not too sweet” and “with great pork flavor.”Ĭhefs Duskie Estes and John Stewart founded the Black Pig Meat Company in 2005. This artisan craft process takes up to 21 days and is expertly finished with real Applewood smoke. In a breakfast food category long dominated by wet-cure injected bacon - washed with liquid smoke and ready for market in a day - the owners of the Black Pig Meat Company are making a dry-cured, slow food alternative using brown sugar. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |