Food Artisans

Cutting Edge

Vashon Island–based butcher Lauren Garaventa wants diners to know their meat.

Melting Pot

Small-batch, single-source chocolate makes Indi Chocolate a journey on the tongue.

In the Raw

Cascadia Creamery’s cave-aging process follows Old World traditions to create cheese with Cascadia terroir.

Pit Stop

Orasella produces premium maraschinos from the nation’s top cherry-producing state.

From Mexico with Love

Chef Gabriel Chávez re-creates the authentic flavors of Mexico at his second Seattle restaurant.

A New Take on Cake

Plunge into Deep Sea Sugar & Salt, a Pacific Northwest-inspired cake shop.

A Cheese Odyssey

At Ferndale Farmstead, three generations of the Wavrin family produce artisan cheese crafted in the Old-World, Italian cheesemaking tradition…

Basic Instinct

At Salare, chef/owner Edouardo Jordan doesn’t duplicate his family’s recipes; he duplicates his family’s flavor — with a little chef-driven edge to it…

Grandma Knows Best

How the food lessons learned from grandma transformed Tressa Yellig’s business, Broth Bar, and her life…

The Consummate Hostess

Her mother’s welcoming spirit inspired Donna Moodie to name her restaurant Marjorie, after the most gracious hostess she ever knew.

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