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Seattle, Washington

Seattle is a food lover’s paradise. Holding a sweet spot in the city’s culinary heart, the 100-year-old Pike Place Market is a popular destination for locals and tourists. The oldest continually operating public farmers’ market in the country, it pioneered the “meet-the-farmer” connection in 1907. From salmon to strawberries, halibut to haricot vert, Dungeness crab to clams, Pacific oysters to asparagus, and berries to bushels of greens, the bounty of local, seasonal foodstuffs here is breathtaking. The Emerald City is one of few places on earth where folks can name all five species of wild Pacific salmon -- and tell you their favorite. Seattle is homeport for the Alaska fishing fleet that fishes wild salmon, halibut and rockfish from icy North Pacific waters. And, yes, Seattle’s coffee really is that good – a double espresso is the best way to counter Seattle’s dreary, drizzly winter mornings. Baristas are everywhere, housed in everything from drive-up mobile vans to the ubiquitous storefronts of a certain national coffee empire.

Featured Cook David Stephen Ball-Romney Cooking Level: Intermediate Living In: Seattle, Washington, USA

About me: "Curiousity * Creativity * Experimentation" If you like these, you'll like me; if you don't then it may seem like I'm trying to annoy you. Some people find my blabberings, albeit curmudgeonly at times, a respite from the trite, run of the mill responses that we all love to ignore. I blog and post on sites like Judy's book as an alternative to giving people unsolicited advice, which I personally detest receiving. I may have a few surprises for you! My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »