Like a Grown-up

Last night I had the opportunity to attend the first ever Tate’s List cook off.

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Tate’s List, for those of you unfamiliar, is a networking/social media tool specifically for the restaurant industry. They had been asking around at the farmers market for products the competing chefs could use in their dishes, and I thought it would be fun to donate some shrubs. I cook with them often, and wanted to see where professional chefs would go. Plus, this was an awsome opportunity to meet people and show off my stuff.

Percy & Co got a Peach Brown Sugar shrub which they incorporated into a creamy salad dressing.

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Can Can received a Quince Bay Laurel shrub and did something similar.

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Hi-Life got a Peach Brown Sugar shrub and used it in a braising liquid for pork, with a generous slug of bourbon. While it wasn’t the star of the dish (it’s on top of the sunchoke pate and under the cabbage) it was amazing.

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Hecho used their Quince Bay Laurel shrub as a marinade for some amazing salmon. This was my favorite nibble of the night.

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But the best part of the evening was seeing my business highlighted along side some of Seattle’s heavy hitters.

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