This year we were lucky enough to be part of Foodportunity Seattle,one of Seattle’s best food networking event. The event, organized by Seattle’s food blogger Keren Brown and sponsored by Tom Douglas & KitchenBug, is a perfect blend of different cuisines and styles of cooking.
Many local chefs and Restaurants like Lark & SPUR were there preparing tantalizing food samples and explaining the process to the foodies in the room. In addition to these chefs the event partnered with local food startups and companies like Sansaire and Thyme+Season.
We started our foodportunity experience by sampling an egg boiled to perfection with Sansaire. Then we found our way to the Hamachi crudo with mango puree topped with toasted quinoa prepared by six|seven. The food was sensational, we probably sampled like 5 Beet Cracklin’ from SPUR prepared by Chef jeffery Vance.
Bill the Butcher was there and the chefs showed us how real sandwiches are made. Von Trapp’s amazed us with their sausage topped with pickled onions and the meatballs from Mishima Reserve were out of this world. For dessert we sampled quiet a few mini cheese cakes from Rusty’s and we still wanted more.
Everything was perfect, the vibe was amazing with techies and foodies under the same roof sampling food and enjoying wine. To top things our founder won his very own Japanese chef knife, he is hopeful it will open doors for him in the cooking department. If you are a food fanatic like our team you don’t want to miss their event next year.
Photo 1: Beet Cracklin’ from SPUR
Photo 2: Bill the Butcher Sandwhiches