Pike Place Market offers a one stop shopping experience when it comes to local produce, meats and anything you would need to create a great meal.
We caught up with Executive Chef Shane Ryan from Matt’s in the Market and he gave us some tips on how to best use Pike Place.
Local fruit stands offer something that you can’t get just anywhere. Whether it’s Pike Place Market or your own local farmer’s market, some of the best produce around will come from these small sellers. Franks Quality Produce in Pike Place offers a lot of what Chef Ryan uses in his own restaurant. Ryan found some giant figs locally sourced from a small farm in Burien that only have a three week season. He can take these sometimes hard-to-find produce items and make specials that no one else can offer.
Another great resource at Pike Place is Don and Joe’s Meats. Shane stopped by to pick up some meats and cheeses that he uses in his kitchen and explained that Don and Joe’s Meats have some of the highest quality meat you can get in Seattle. They can special order you anything they don’t have on hand from a full pig to sweetbreads.
As we walked through the market Ryan pointed out the numerous resources in Pike Place like DeLaurenti Specialty food and wine, where he can get unique ingredients, Pappardelle’s where he can get all kinds of pasta and Le Panier where he can grab fresh bread.
Pike Place Market is so much more than just a tourist trap. It offers a one stop shopping experience that provides such a vast selection of local foods.
In just a quick shopping trip through Pike Place, Ryan was able to gather some fresh arugula, a baguette, giants figs and burrata cheese and within 4 minutes had a delicious salad prepared.
For the third year Matt’s in the Market is hosting, “Planes, Trains, and Traveling Chefs.” Some of the hottest chefs in America come to Matt’s in the Market for a special six course dinner. Shane and the guest chefs provide market-influenced dishes by touring Pike Place market before each dinner.
The evenings begin at 6:00pm with a cocktail reception and passed hors d’oeuvres. The dinners begin at 6:30pm. The cost for each six course dinner with wine pairings and cocktails is $150 per person (including tax and tip), and $125 per person for food/hospitality industry. Tickets can be purchased online at Brown Paper Tickets, or reservations can be made by calling 206-469-7909.