We are giving away FIVE pairs of tickets to the Seattle Underground Market ($10 per pair) this Saturday. To win, comment on this post why you would like to attend. Winner will be drawn and emailed on Friday, September 28th.
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Seattle Underground Market Info:
From Seattle Underground Market:
September 29th | 6-9pm
30-40 new food vendors
Location: Announced Night Before | More info: seattleundergroundmarket.com
Video: Video from the Atlanta Underground Pop-up Market on Youtube
Are you a foodie?
Are you adventurous?
Do you want to explore new and creative cuisine?
Do you have a dream? That’s what the Seattle Underground Market is about: Dreams and having the guts to pursue them.
How do you bridge the gap from having a passion for cooking to having your own restaurant or catering business?
The Seattle Underground Market is a venue for passionate food entrepreneurs to share their food creations with others and get valuable feedback, as well as the opportunity to build up their fan base. It’s an incubator and food testing ground.
At the same time it’s a food adventure for attendees, who get to taste unique food creations in small portions ($1-5) from new and upcoming Seattle culinary talent. In addition to meat centric dishes, we will have vegetarian, vegan and gluten-free dishes.
Video From the Atlanta Underground Market Pop-Up
A couple of weeks before an event I ask my vendors ‘do you have a story?’. Here are a few of them:
Jed Luge – Truffle dog kitchen
I have had a love for the kitchen since I was really little…my mom was a foodie and we frequently watched Julia Child and Jacques Pepin growing up ..I used to watch the cooks in my parents restaurant during the rush and knew I wanted to cook …I became Sous chef at MacCallum house in the village of Mendocino when I was 25 and learned while working the line ….housemade breads. .ice cream..everything local and from scratch. ..its with that focus on small farms I have just started Truffle Dog Kitchen after recently being the chef at the Latona Pub.. .With my partner Shiloah .daughter Maia and our Aussie dog Oso ..who we are teaching to hunt truffles and chanterelles ..we bring you exceptional comfort food.
Michael Natkin – Herbivorascious
I’ve been a very serious cook since I was 18 (and I’m 45 now); I always wanted to work in restaurants, but kept getting sucked back into the software industry. Five years ago, I started my blog, Herbivoracious.com, as an outlet for my passion for vegetarian food that focuses on pleasure, not just health or environmental concerns. My first cookbook, also called Herbivoracious, came out this spring from Harvard Common Press, and I used that as a springboard to quit my day job and focus full time on food. The book has received nice reviews and has appeared on top ten lists from NPR and Amazon.com.
The dish I’m serving today, sabich, is an Iraqi-Israeli eggplant sandwich with several different condiments, including hummus, tahina, Israeli salad, hardboiled eggs, and a pickled mango condiment called amba. It can be served vegan without the egg, and/or gluten-free as a salad instead of a sandwich. When Iraqi jews resettled in Israel, they concentrated in a neighborhood called Ramat Gan. Sabich is one of their traditional shabbat meals, and it took the country by storm, becoming one of the most popular street foods alongside falafel.
Javohn Ferguson - Japanese-Creole
My name is Javohn Ferguson and cooking is not only the love of my life, but also my therapist, work out partner, and best friend. Even though I have only been doing this professionally for a few years now, I know for a fact that cooking and creating smiles is what I want to do for the rest of my life. I moved from Virginia to Seattle when I was 21 to finish culinary school and get a jump start on my career. So far, I am proud of myself, having had a chance to work at some of the Seattle’s most beloved restaurants with successful chefs 10 years my senior.
The inspiration for my cuisine is heavily influenced by the father of east-west fusion cooking, Blue Ginger’s Ming Tsai. His ability to balance the delicate flavors of Chinese cuisine with the robust and rich flavors of French cooking has been the most influential platform in my recipe building career.
I am participating in this event to show the world that culinary genius isn’t always developed over a lengthy, drawn out career, but can be bestowed upon one through gut-wrenching determination and never-ending hard work.
One wild strawberry
One Wild Strawberry Cake Pops started out as a cute way to give our two little girls something different for dessert. The owner, Heidi, discovered cake pops after stumbling upon Bakerella’s site from Foodgawker and thought they were awesome. She made a few and our girls gave them rave reviews. Being a stay at home mom she tried different ways to earn some income while being able to devote most of her time to raising our girls at home. None of the other plans really worked out, but she loved to make cake pops and our girls loved to eat them so we started selling them to see how they would do.
At first we attended a few craft fairs with mixed results. Cake pops were still getting off the ground and people didn’t really know what they were but we kept at it. We did well enough from the fairs and word of mouth to dedicate ourselves fully to making and selling cake pops. We launched our website just last year and even had a Tippr deal at the beginning of this year and business took off. We were fortunate to find a fun way to earn extra income while being able to stay home with our daughters. And another perk is being able to get out of the house, deliver the pops and meet some of our wonderful clientele.
Ive been cooking since I was a little girl…helping my gramma and mom in the kitchen and then cooking for my mom and myself when she was a single working mom and then for my own kids as a single mom. People have always told me my food is delicious and maybe I should do something with it…then I moved to Seattle from a lifetime in S. California and I didnt know anyone or have a job. I wanted something new and creative but wasnt sure what. Id had a dream of having a food truck in California but never the time or finances to follow up on it.
I heard there was a Great Seattle Vegan Chili Cook Off coming up and I decided to join because I figured it would be small and I could meet some people from the local veg community. I entered a chili Id been making for my kids for years. It turned out there were 15 competitors and over 200 attendees! I went to have fun and I ended up winning with over double the votes of the second place winner!!
People were coming up and asking for cups full to take home and asking if I had a restaurant! Talk about a sign from the Universe. So now I have this dream of a food truck with Extraordinarily Compassionate Vegetarian/Gluten Free food called Bee Healthy! Im very much into eating healthy (and kindly) because my kids and I all have health issues that we control with nutrition and lifestyle so I believe in it.
I dont cook pretty food. You might look at my food and feel a little embarrassed for it. But its curvy and you’ll want to hug it… itll make you sigh and laugh and think a little. Often it will remind you to take care of yourself and you’ll love it and feel comforted. Yeah…my food is kinda like your mom.
Jessica McLanahan – Jessie’s Haute Cakes
“I have always loved being in the kitchen, creating new dishes and playing with new ingredients, though it never occurred to me this was my calling until three years ago when I made cupcakes for my daughter’s teacher that I realized my knack for baking in general, and cupcakes in particular. By the end of that day, my marbled cupcakes with malt ball buttercream had become the talk of the school! I soon found myself baking cupcakes for several school functions, raffles and even a few birthdays. I soon branched out to other small venues, including fundraisers and a fashion show. From there, I worked with my daughter to create a list of delicious and unique flavors, taking inspiration from my friends and family, as well as locally sourced, organic and artisan ingredients for the best quality and flavor. My gourmet cupcakes have continued to receive rave reviews.
I absolutely love seeing how happy people are when they receive my cupcakes and the smiles they get after that first bite. This motivates me to move forward with my business, working towards a career doing what I love and creating a brighter future for my daughter and I. We enjoy spending time together and being able to include her in this process has been amazing. I am excited to see my cupcakes growing more popular and having the opportunity to become a successful bakery owner.”
Melissa MartzAnthony Reynaga – Omma Food
For quite some time, we have housed the idea of bringing food we like to others. Unlike restaurants, we are excited take a more direct approach with the food we make. Food is about sharing and we cannot to wait to do so.
We are calling ourselves Omma Food. Omma is ‘Mom’ in Korean. For the event, we are recreating the food of my childhood. In the future, we will draw up our personal background. Food memory is unwavering, we find this as inspiration.
Dana Neely – Girls Gone BBQ
Dana Neely is a born and bred southern girl from Arkansas who moved to Seattle in 1995. Growing up she loved her dad’s ribs, which were slow smoked on the grill then basted for hours to create a caramelized goodness. Not finding any BBQ that could compare to what she grew up with, she started making her own the same way she grew up eating ’em. Hickory smoked for hours and basted lovingly with her homemade sauce to create that same caramelized goodness. She started out small, just dinner parties with friends. Her ribs became such a hit she was urged her “get her ribs out there!” and she did. One large smoker later and while catering small parties and weddings Girls Gone BBQ was born. While her ribs are what she considers her signature BBQ dish, she also serves up pulled pork, hickory smoked chicken, staple southern BBQ sides, and last but not least, cornbread.
Sandra Washington – Lulu’s catering
Lulu’s Catering is named after my maternal grandmother – I continue to create roux using her cast iron Dutch oven – the flavors are set in from many years of different generations making roux. My specialty is Creole cuisine, my favorite dish is any kind of gumbo. There are many different gumbos – seafood, okra, chicken, etc., everyone has a different way of transforming their roux into wonderful savory flavors. Lulu’s is a combination of my great grandmother’s way, my grandmother’s way, my mother’s way and finally my way. I have perfected all of their expertise and transformed this delightful-delectable dish into something you will always crave – make sure you have a pot of rice on the side!
Noodle Street is a concept started by two families who love Southeast Asian comfort food. After throwing a few Thai and Vietnamese focused dinner parties, we began experimenting with combinations of ingredients and techniques from the cultures within the Southeast Asian region. As a result, our noodle dishes feature bold flavors that finish clean and highlight the freshness and simplicity of the
ingredients. Our menu features traditional family recipes as well as new and exciting concoctions that feature a more whimsical approach. We are excited to share this concept with our fellow Seattleites – see you all soon!