No trip to Seattle would be complete without a long, lingering wander through Pike Place Market, watching your head for flying salmon. One of the oldest farmers markets in the United States, it was founded in 1907 with a key tenet in mind: Meeting the producer. Sound familiar? Food Republic recently stopped in at the height of Dungeness crab season, and had a chance to go behind the counter with the guys of the world famous Pike Place Fish Market tossing their wares. They released a new cookbook this month, In the Kitchen with the Pike Place Fish Guys, so that you can learn how to cook like fishmongering pros, with dishes like Anders Miller’s Dungeness crab and bacon quiche.
The scene at the market is pretty overwhelming, but the smells are even better. Stand in line on a weekend morning for something delicious from The Crumpet Shop. If you can resist, keep on walking by to Piroshky Piroshky, which pipes the tailwinds of its Russian pastries straight into the waiting crowds. Or grab a cheesecake on a stick from The Confectional for dessert. If you’re still around for lunch, stop in at the Athenian Inn for a beer and seafood. Bring home some sausage from Uli’s Famous Sausage Company, and don’t forget to pick up one of hundreds of Latin condiments from El Mercado Latino. And if you fancy like that, try an unusual dessert at Pappardelle’s: Chocolate linguine. Watch the crew at Beecher’s as they make cheese on site, and then don’t forget to go in and try some. And before you head out, stop for coffee at the original Starbucks and get a bag of doughnuts from the Daily Dozen.
Read about more farmers markets on Food Republic: