August 12, 2013
Volunteer Park Café http://alwaysfreshgoodness.com/
Why is it awesome? – A quiet little hidden gem tucked just off the North end of Volunteer Park, better known for baked goods and weekend brunch. It’s been around since 1905!
What was the best dish/bite?– The salads were awesome. Unique, crisp, refreshing and full of flavor. I had a bean, spinach and cherry tomato salad with whole garlic cloves (YUM). The pizza special (fig) was far tastier than it looked and the hummus plate was as tasty as it was beautiful.
Anything else you want to say? They’re very focused on locally sourced food. If curious, ingredient source is on the menu – some items are as local as their backyard garden.
August 5, 2013
Name of restaurant: Brass Tacks http://georgetownbrass.com/
Why is it awesome? Totally surprised at how varied and great the food was. Even the expected dishes came prepped & flavored totally unexpected. We sat at the chefs counter and watched them cook and plate each meal. Lots of care was put into every dish. You could tell this was more than just a job for each. (the crew came over from the failed Urban Enoteca up the street). The atmosphere was lively, hip and designed well.
What was the best dish/bite? Loved the grilled romaine salad with pork belly. The sliders weren’t too shabby either, topped off by a tasty little bun.
Anything else you want to say? An off the beaten path foodie gem tucked among the bars of Georgetown with an approachable atmosphere and great food at a very good price
July 29, 2013
According to Bon Appetit Magazine “There’s no better time than right now to visit Seattle…The city’s chefs are tapping into a casually brilliant dining trend that focuses on clean, bright fare made with produce from local farms and briny treasures from the sea”. For those of us who have lived here for some time know this to be true. Our city is exploding with amazing restaurants weekly. Here at Chef’n we are food obsessed– whether it is a new recipe or a new way to cold brew coffee. It makes sense. We make tools for cooking after all. Anthony Dickson who has been with the company since the time of Brittany Spear’s (original) heyday has his finger on the pulse of awesome. We have asked AD to share his new discoveries with us periodically so we can be awesome too.
Name of restaurant: Humble Pie
Why is it awesome? Indie outdoor pizza joint in an obscure area of Rainer avenue in between Chinatown and the” hood”. Open only a few weeks and still getting their feet wet
What was the best dish/bite? Had the Beechers cheese, apple, bacon and walnut pizza – insane combination of awesomeness. Added in a simple green salad consisting of arugula, cherry tomatoes and goat cheese + a Rainer for me and some simple Sangoiviese for my lady. More to follow at a later date, definitely heading back!
Anything else you want to say? cool artsy/funky space for outdoor dining with a wood fired pizza oven in a chill setting (complete with picnic tables and chicken coop!). Looking forward to heading back again soon. Pizza was super yummy!
July 1, 2013
We are a company full of bakers which is why it made sense for us to enter into the baking category. We have created a great line of baking products that are based around the idea that baking should be fun and efficient. Allow us to introduce you to the lineup (all items available at http://www.amazon.com):
Cookese- Cookie Cutter & Stencil- Cut several cookies at once with the Cookese Cookie Cutter and Stencil.
Sift n Sieve- Flour Sifter & Sieve-The handy Sift n’ Sieve has a screen perfect for aerating and mixing dry ingredients with a shake. It’s easy to remove the integrated scraper and use the sifter as a sieve to press berries for puree.
June 26, 2013
For the 6th year in a row Chef’n has been voted one of the 100 best places to work by Seattle Business Magazine. Chef’n is #19 in the mid-size company category and is recognized for excellent benefits, corporate culture and training & education. Seattle Business Magazine‘s annual list is a impressive collection of companies setting the bar for outstanding work environments.
A few of us were able to go to the awards dinner where we were escorted into the dining room by the Seattle Seahawks marching band, The Blue Thunder. We enjoyed a great dinner surrounded by some of Seattle’s finest!
We are honored.
June 20, 2013
Around here we have huge respect for our independent retailers. These are the people who have recommended, demoed and believed in us for the past 30 years. Last week a few of us were in NYC and got to visit the legendary Broadway Panhandler. We asked Heather (Broadway Panhandlers Director of Marketing & Advertising and daughter of the owner) a series of questions so you can get to know them better:
Store Name: Broadway Panhandler
Store Location: 65 8th Street. New York, NY
Where did the name of your store come from? Our original location was on Broadway off Spring Street when we opened in 1976 and there were lots of panhandlers in SOHO at that time. It seemed like an appropriate play on words for the store.
How long have you been in business? Since 1976 (in current location for 6 years)
What’s your favorite Chef’n product to sell/demo? Whipstir-its colorful, 2-in-1 and something I use daily.http://www.chefn.com/Product.aspx?id=299
Do you do in store events? If so, what is the next one coming up? Yes! Check out the events online here: http://www.broadwaypanhandler.com/broadway/dept.asp?s_id=0&dept_id=603
What’s something unique about your store? The founder and owner of the store still works here 6x per week. We are locally owned and operated and still a family business.
What is your favorite recipe right now? Whatever is being made for me!
This is a picture of Heather and her dad from the Chef’n 25th anniversary party a few years ago.
May 6, 2013
April 26, 2013
Hello readers! It has been such a busy week at Chef’n! This time of year our marketing team is hard at work on packaging and creating a new catalog. The sales team and their support specialists are ramping up for our next product launch happening in July – and who doesn’t need a Rice Krispy treat made from Fruity Pebbles to get all that work done? And as always our industrial designers are working on a whole myriad of projects and losing their desks beneath paperwork in the meantime. Check out the week we’ve had below!
March 20, 2013
How do you brew? At Chef’n we drink drip brewed coffee, French-pressed roasts and espressos. We have a Keurig, Nespresso and Verismo on hand and several indie coffee shops, not to mention the endless Starbucks locations, nearby. But the double-chambered Coffee Syphon by Japanese company Hario exceeded even our experience. As Seattleites we had never seen making a cup of coffee turned into a near theatrical performance, with a device that belongs in the kitchen of some wizardly molecular gastronomist. What do you think? Would you try your hand at the Coffee Syphon?
March 8, 2013
Another successful International Home and Housewares Show is now complete Chef’neers! This year at the tradeshow we were excited about several things – the launch of our new booth, our Pull’n Slice™ Mandoline winning the IHA Innovation Award and some sneak peeks about the new and exciting stuff that’s coming in July.
Let’s start with the new booth. Soaring ceilings and a window-storefront feel were the defining features making up what we hoped was a mix between a warm home and cool retail space. A striking reception wall depicts the Chef’n culture through product photography and graphic elements. We combined clear bins with easy-to-apply graphics hoping to inspire our retailers with some merchandising ideas. Next all we had to was the people!
Even Michael Simon dropped by! He must have like what he saw, several Chef’neers spotted clips of our booth on his show The Chew a few days later! Check out the clip here: http://beta.abc.go.com/shows/the-chew/videos/PL55125609/_m_VD55282584
We think the Pull’n Slice™ is the most innovative mandoline on the market, but we’ll let the (giant!) award speak for itself! Congratulations everyone who worked on this project, including our famous inventor and CEO David Holcomb!
As for the sneak peeks, well Chef’neers you’ll have to stick around until July. We promise it will be worth the wait. Thanks for reading!