Cooking

Buying Local – From Farmer to Table

Diane views her commitment to local sourcing of her ingredients as another way she contributes and supports her community. She has developed relationships with her vendors because they share a passionate commitment to what they do and are also active in supporting their local communities. When Diane attended the National Chef's Collaborative Summit (September 2010), she realized that the Pacific Northwest is ahead of the curve when it comes to supporting the local food economy. By buying locally grown and produced products, we are re-injecting life into our communities. Diane can be found browsing, laughing, and chatting not only at the Pike Place Market, but at the Ballard, University District and several other seasonal markets.

Local Wines

Washington wines are also a part of Diane's meals. Each month she features one local vintner. Her goal is to find someone with limited distribution, great wine, and moderate price points to feature in her kitchen for a month; giving them an exposure they wouldn't otherwise have. She begins by inviting the winemakers to co-host a tasting menu; then for that month she features three to four of their wines. Out of respect and honor for the winemakers' skills and talents, the wines are sold at the winery pricing.

Eat it to save it: a mantra which resonates with all of Diane's endeavors.

View Diane's printable list of some of her favorite places and people at Pike Place Market (pdf) and the local farmer's markets (pdf).