The Food Life

Recipes, resources and food inspiration from people and places in Kitsap County. By Kitsap Sun Web Editor Angela Dice.
Subscribe to RSS
Back to The Food Life

Posts Tagged ‘Kitsap County’

Restaurant Q&A: Silver City Restaurant and Brewery

Wednesday, September 14th, 2011

Megan Moran pours two beers for a Tuesday night crowd at Silver City Restaurant and Brewery.

 

Brothers Scott and Steve Houmes, sons and grandsons of restaurateurs and former owners of Top Notch Burger restaurants in Bremerton and Silverdale, opened Silver City Restaurant and Brewery in 1996. Last year, Silver City opened its Bremerton brewery to expand its beer-production capacity and increase restaurant seating in the space formerly occupied by brewing operations.

As part of my work on Kitsap Sun’s upcoming restaurant guide (due out in October), I interviewed co-owner Scott Houmes. A portion of the Q&A will appear in the guide, but Food Life readers get the full, uncut version. Well, uncut except for the parts where I didn’t type nearly fast enough (or forgot to type as I listened) and consequently portions of the conversation were omitted.

How did you and your brother decide to start a brewery?
We decided it was a good fit for Kitsap County. It’s something that we had a passion for as far as the food industry and great craft beer. We thought at that time that Kitsap County was ready for it.

How did you meet brewmaster Don Spencer?
We went on a recruiting trip for a brewmaster. We knew that brewmasters were kind of a brotherhood, so we took a tour of Thomas Kemper [which formerly brewed in Poulsbo]. We wanted to meet a brewer and put the word out there. In 1996, they didn’t have Monster.com or any of those things, so we were doing it the old fashioned way. … We took a tour with Don Spencer and after the tour, we took him aside and said this is what we were doing and if you know anyone, spread the word. Luckily, Don didn’t tell anybody and we ended up hiring him shortly after that. Being a brewmaster is a pretty coveted position. He was able to come in and create his own recipes and styles and brew what he wanted to brew and brew what Kitsap County would like.

About 50 additional seats have been placed in the area formerly occupied by the brewing operation.

How’s business?
Good. We have a good following. We just finished an expansion that we’ve been working on for the past eight to 10 months. Our business grew and grew every year since we opened in ’96. In the past five years, we’d have a waiting a line at the door every week, and we knew we needed space for more guests and our beer was becoming more and more popular so we took the brewing operations from the site… We have a production brewing facility down in in Bremerton and we’re now distributing our beer throughout Western Washington. We were able to open 50 more seats for our guests and eliminate the wait for our tables.

After 15 years, you still have steady business and a social media following most local businesses could envy. What do you think has kept Silver City so popular?
I think being a brewpub or this style of restaurant and brewery lends itself to having more of a neighborhood feel, a place that the community can call their own. The beer is brewed in the area … a lot of people have learned about craft beer through Silver City. It’s not just part of another chain. It’s a locally owned place that they can feel good about, that’s the first thing. And No. 2, we have a great staff with a great level of service, second to none and we offer a great selection of food that you can come and eat in any attire … with flip-flops or a tie.

You moved brewing operations to Bremerton and expanded the restaurant in the vacated vat space, how have the changes gone?
It’s gone over great. It’s given the operation a lot more space for the guests. The wait time has been reduced and it’s expanded our brewing capacity. We’re able to produce more seasonal beers on a consistent basis, give more variety for our gusts and it gives a better flow for the restaurant. One of the main things our guests would always comment on was a long wait for a table and it was cramped quarters in there. …Having people hungry and standing in line for 45 minutes is not something anybody wants to do.

When are you going to open a tasting room at the brewery?
That’s a good question. With the growth of the distribution business, it’s kept me on my toes. We’ve darn near tripled our production from what we had four years ago, so we’ve been busy with that and busy with remodeling the restaurant… The type of business we can open up down here is limited because of lack of parking in our industrial area. You can’t open a 50- to 60-seat restaurant with 15 parking spaces, so it will be something more like a tap room with a lack of food. If we can’t get them someplace to park, they won’t come.

The biggest excuse is: it’s been a matter of time. We have had it open for keg sales and bottle sales out of the brewer since the first of January. We sell between 20 and 30 kegs a weekend.

People can go down there and pick it up?
They can call ahead and order and we make sure its ready nine times out of 10 for the weekend.

What beers do you have under development?
As in new? We have our year-round beers, our most popular being Ridgetop Red and the Fat Scotch Ale, our Indianola Pale Ale, the Panther Lake Porter and our Bavarian Hefeweizen and Whoop Pass IPA.

We also have beers that we like to have our seasonal beer rotation and right now, we have our Oktoberfest … We’re one of the few that brew a traditional Oktoberfest lager. Our next seasonal lager will be our winter bock, which we’re very excited about.

When will (the winter bock) be out?
That will be out the beginning of November.

Is this the first year for the winter bock?
We brewed it on an annual basis at the brewpub, but now as far as distribution, this will be our first year.

Our seasonal beer this summer was a Ziggy Zoggy and it was very successful. It’s a great summer, easy-drinking beer with some honey notes to it much like a summer pilsner but very sessionable. … I don’t know if you’ll find that in the dictionary. What we mean is that you can drink them in succession.

Tell me about menu changes over the years.
Basically the guests have helped determine our menu over the years. We re-order the fresh sheet on a rotating basis. We bring out new items on the fresh sheet, an appetizer, several entrees and a dessert. They coincide with the season. For the fall, we have bratwurst and schnitzel. In the wintertime, you’re going to have more of  hearty dish and such. With those items, depending on how well they’re received and how well they sell determines what goes on the menu in the future.

We can’t just keep adding to the menu, though, to keep the flow of the kitchen and the restaurant. … Some restaurants just have a huge menu, and order to do what we do, we keep the food fresh. We just can’t offer a million different items.  … Something like a schnitzel, where it would be very popular, it won’t go on the menu because its a fun thing to have every season. It’s nice to change to the menu, but it’s also hard because people get in the habit of having their favorite item. … You have to make those tough decisions.

How do you decide which new beers to introduce?
They’re all inspired by Don Spencer, our brewmaster. … Throughout the years, we’ve had up to 40 different styles. We have a small brewery here called our pilot brewery where we can brew two kegs of beer at a time, so it can start in that fashion, and we’ll put that beer on at the pub and see how it’s received. If the brew is successful, it would evolve into a pub series beer that’s mainly for the pub. We’ll brew 20 barrels, that’s 40 kegs, and that wil be on at the pub for four weeks or so. Based on the success of the beer, not only the sales but how it fits our lineup, will determine that.

Some beers will be seasonal, but like the restaurant menu, you can only have so many brews year-round. Our brewery is getting larger, but it’s not that large.

Do you home brew beer?
No, my brother and I are restaurateurs. Since we opened the new facility, I’m more of an overseer of the brewing operations and brewing distribution and he’s more of an overseer of the restaurant. We come from a family of restaurant owners. Both my grandfather and father were in the business. My grandfather started a chain called Kings Table and my father joined it in late ’60s, early ’70s. They were part of growing it all along the West Coast.

What’s your favorite beer and food pairing?
My favorite, let’s see here. I would have to say my favorite pairing is a Ridgetop Red with our firecracker wings because a red is nice and sweet with nice caramel notes, and not overpowering, and the firecracker wings have a spicy ginger and garlic to it. Most wings are just spicy, but with ginger and garlic to our wings, its very unique. The spiciness slows me down so i don’t eat too much.

Tell me about the best beer you’ve ever had and why it was so memorable.
That’s a tough question … I’ve come to appreciate every beer for its own style. I used to be a real hop-head and say nothing was good unless it was an IPA or Double IPA, but the longer I’m in this business, the more I appreciate the number of styles there are and the number of flavors there are. My next favorite beer is the beer I haven’t had yet, and I’m going to ponder over.

What’s next for Silver City?
A lot of people have encouraged us to grow over the years. They say, ‘Open a restaurant in my town’ up and down the Kitsap Peninsula down to Gig Harbor and up to Port Townsend and Sequim. Growing up in this business. … What it takes is time away from our family and time away from a lot of our restaurants and it turns into a big battle. This business is hard enough as it is with one restaurant and one brewery. … We’re more content with ensuring our business in Bremerton and Silverdale do what we say we’re going to do as far as having great operations, great food and great beer rather than grow it and expand operations. We’re planning on making Silver City as good as it’s ever been if not better.


Weekend food events: Lavender festival foods, Bite of Seattle, strawberry festival

Friday, July 15th, 2011

For this week’s food news roundup, I thought I’d serve up a few ideas for food-inspired day trips this weekend.

 

Lavender on the Tongue

As part of this year’s Sequim Lavender festivals, a new one called Lavender Farm Faire has been added, an it includes a culinary program with food, crafts and cooking demonstrations at Carrie Blake Park (click for a Google map). The festival started Friday, but goes through Sunday.

Five cooking demonstrations will happen Sunday, though Sunshine Lavender and Herb Farm will host several a day today and Saturday. Among what’s cooking will be a four-course meal made by Cedarbook Lavender and Herb Farm with a spring green and asparagus salad with cranberry lavender vinaigrette, roasted red potatoes with Herbs de Provence (with lavender, of course), grilled flank steak with lavender pepper marinade and sautéed pears with lavender honey.

Farms also will offer lavender-laced (and non-lavender) foods throughout the fair. The wine and beer garden also will offer a taste of Olympic Cellars’ lavender infused wine Mélange Nouveau. Purple Haze restaurant will have a variety of food and lavender cocktails (margaritas and cosmopolitans).

For more information, visit sequimlavenderfarms.org.

Bite of Seattle

Across the water on the other side of Kitsap this weekend is the annual Bite of Seattle at the Seattle Center.

For those who’ve in the past grown tired of going and getting filled up on only one giant plate of taste (or bursting at the seems when you try to top off two plates with a Shishkaberry),  this year’s festival requires participating restaurants to have actual bite-sized portions for $3.75, the Seattle Weekly reports.

Over at the Fisher Building, local celebrity chefs will offer near-hourly demonstrations for The Bite Cooks portion of the festival. And in the Alki courtyard, for $10, you can get into The Alley, hosted by Tom Douglas for tastes from both established and new Seattle restaurants. Most proceeds from the Alley benefit Food Lifeline, so you can feed your soul a little as well.

Strawberry Festival

Vashon Island is home to a festival more than a century old (though it apparently has had several names over the years). The Strawberry Festival has a variety of vendors, like those you’d see at a variety of small-town festivals, including booths with strawberry shortcakes, smoothies, and chocolate-dipped strawberries.  The weekend festival also includes what I’ve decided should be a requisite at any festival, an early morning pancake breakfast (with strawberries!). A shuttle leaves every 30 minutes from the ferry terminal. It’s $1 each way.

Pike Place Chef Demos

On Sunday, Pike Place Market hosts another of its Sunday chef demonstrations with Burce Naftalay of Le Gourmand at noon and Seth Caswell of emmer & rye at 2 p.m. Next Sunday is the second annual “Master of the Market” cooking competition.

 

Note on next weekend

The brewer lineup for Bremerton’s Summer Brewfest on July 23 was announced this week. The event will include 24 breweries, including Kitsap’s half dozen commercial breweries.

The same day (or maybe before) also is supposed to mark the opening of Bremerton’s Toro Lounge on Pacific Avenue.

And lastly, as I just mentioned earlier this afternoon, Sunday will be the inaugural Sunday farmers market in Bremerton.

Just a note

I apparently missed this when it went online in late May, but Bremerton’s Blackberry fest apparently got a nod from New York Magazine, which compiled a list of 50 food destinations in 50 states. They recommended the blackberry slugs and had this to say in general, “devotees can head to a three-day orgy of blackberry consumption: the Bremerton Blackberry Festival, held along the boardwalk in downtown Bremerton — a smallish Navy town southwest of Bainbridge Island on Puget Sound.” I pity the poor New Yorkers who’ll take the ferry from Seattle to Bainbridge and drive 50 minutes to Bremerton. Hopefully someone at the terminal will point them the right way.

 


Bremerton will have a second farmers market on Sundays

Friday, July 15th, 2011

Bremerton will have a Sunday farmers market on the boardwalk near the fairy ferry terminal starting July 24.

The Bremerton Farmers Market association announced the extra market Thursday.

Unlike the second market two years ago created after a market leadership disagreement, this new market is born of an attempt to liven up the city on Sundays and will be run by the same organization that runs the Thursday market at Evergreen Park.

Bremerton farmers market organizers were approached by city council members after Bremerton and Port Orchard agreed to run foot ferries on Sundays, said market manager Julia Zander.

Bremerton’s Thursday market has been growing with more vendors making more than last year and greater attendance (particularly on sunny days), Zander said.

Market leaders also have been working with the port and business associations. Bremerton councilman Roy Runyon offered to pay half the market’s insurance fee out of his own pocket, she said. The market association is working on securing funding for the second half.

“We think there’s a lot of momentum,” she said. “People are really excited about this.”

The market plans to run from 11 a.m. to 3 p.m., and will be the only formal farmers market on Sundays in Kitsap County. The market’s last day will be Sept. 25.


More on Kitsap Food Co-op’s location announcement

Monday, June 27th, 2011
Map of the Youth Wellness Campus

Design plan for the the Youth Wellness Campus in East Bremerton. Click to see the wellness campus master plan.

I wrote an article for Kitsap Sun Sunday on Kitsap Food Co-op’s announcement of it’s future location at the old East High School campus in Bremerton, and here I wanted to offer a few more details about the project and the post-announcement conversation I had with board president Laura Moynihan.

One of the most frequent questions board members have heard in the past couple years is where the co-op would be, a question that has been difficult to answer.

From my understanding of the co-op’s situation, it’s been a sort of chicken and egg dilemma for the co-op: they need enough members and capital (which comes, in part from membership fees) to secure a location, but some people are hesitant to put a $200 fee on the line before they knew where it would go and how viable this project would be.

Conceivably, the announcement of a location gives the group an additional selling point for membership.

“Were really lucky to name a location that doesn’t require an infusion of capital,” Moynihan said.

In addition, the group has drawn some influential backers, namely Mayor Patty Lent, local architect Steve Rice, who has helped the Co-op look at potential sites, and members of the Boys & Girls club (the club’s director of special projects Stacy Dore’ was at Sunday’s meeting).

The East Bremerton campus has been conceptualized as a center for youth wellness issues. The youth wellness center, which would offer classes on nutrition and cooking and exercise, was the brainchild of former Mayor Cary Bozeman (though originally slated for Bay Vista, formerly known as Westpark). A design created by world-renowned and Bremerton-raised architect Steven Holl has three wings, one for health-monitoring (which may now include a dental center), one for cooking and gardening, and one for  play.

There will be a lot of money to raise both for the Co-op and other players on the East Bremerton campus. The Co-op is expected to cost $3 million to open. The Boys and Girls Club estimates the cost of it’s facility at $4.3 million, and the wellness center is estimated at $14 million.

“This campus makes everybody more visible,” Rice said at the meeting.

“We’re all stronger as one thing together,” he added.

Though so much is tentative, Moynihan envisions partnering with the schools and/or Boys & Girls Club on a demonstration garden, which was part of the campus’ original concepts.

The plan also included a year-round farmers market (which still is in dream-phase in Kitsap), which Moynihan said could enhance the visibility of the Co-op, and could possibly mean another partnership with the Co-op, which other area co-ops have done, Moynihan said.

One other thing of note is that this would put the co-op nearly next door to an Albertson’s. That could be an awful lot of grocer competition in one place, but Moynihan said it also could be an asset, allowing people to hop over for items they can’t find at the co-op.

On the subject of partnerships, Moynihan also said that the Co-op, when opened, wants to talk with the school district or area restaurants about procuring food for them.

The Co-op store itself has originally been planned as a 10,000 square-foot facility, with a 1920s grange-style look. Included inside may be a cafe.

The guidelines for what products will be sold still has to be determined by members. The overall philosophy, though, will put priority on purchasing foods grown and made in Kitsap then working out from there.

As Co-op vice president Kristina Kruzan said at Sunday’s meeting, “First we have to have a co-op before we know what we’re going to have in it.”

As part of Sunday’s presentation, a prepared video with words of encouragement from Lent and Bremerton School District Superintendent Flip Herndon also included some snapshots of the building and early conceptual sketches for the store:


Poulsbo farmers market’s opening day packed

Sunday, April 10th, 2011

Weather predictions through the week seemed to bode ill for the opening of Kitsap markets (Poulsbo and Bainbridge) on Saturday. But on the actual opening day itself, gray steeled the sky, but luck held the rain at bay.

Caleb Heinig of Colinwood Farm of Port Townsend sells greens to a customer during openign day at Poulsbo Farmers Market.

And out in Poulsbo, 39 vendors were had tents out and ready for the dozens who still were coming through the market when I arrived around noon. I hadn’t expected to see much so early, especially considering our soggy start to spring, but some spring greens and many vegetable starts and grow-your-own salad bowls were out. At least one farm offered some of the last of its potato stores.

Perennial Vintners had offerings of their newly bottled Frambelle dessert wine, made from Suyematsu Farms raspberries as well as its regular selection of wines. They also had something new to me called verjus, which is non-alcoholic and made from pressing unripe grapes. Cooks use it as a sour component in cooking, particularly when they don’t want the flavor to compete with he wine being served with the meal, as a lemon or vinegar can. Ah the things you learn by talking to people at the market!

I look forward to hearing the stories of the new farmers and vendors at local markets. I’ve also been talked into soon trying the morning offerings of Swedish pancakes, made with an authentic — and secret — family recipe.

The season, it seems, is off to a good start.

Now lets all hope for sunny days ahead and good harvests.


Food News Roundup: Trader Joe’s, another Bremerton restaurant, 2 Blackbirds

Sunday, March 27th, 2011

This week offered a fair amount of food news for Kitsap.

On top of news that already this year, two new Bremerton restaurants have or will soon open, we learn that there will be yet another. Early this week, Carlos Jara solved for the Bremerton Downtown Association the mystery of what’s behind the visqueened windows  in the old Filippis-then-Badda Bing spot on Pacific Avenue. He has taken over the spot and plans to open a tapas and martini bar. He told reporter Steven Gardner that he couldn’t offer details this week, but that he’ll talk about it more soon.

On Bainbridge Island, owners of the popular Blackbird Bakery announced that they will open a restaurant, according to the Bainbridge Conversation blog.

Also on Bainbridge, Northwest foraging guru Langdon Cook visited to teach a class on foraging for and cooking up stinging nettles. It’s part of a new series of classes, which opened this week, introducing people to the “Bounty of the Land.” Tristan Baurick had a story on nettles for Sunday’s paper.

Trader Joe lovers are eagerly awaiting the new store planned for Silverdale, and this week, Brynn Grimley learned that it may open as soon as this summer.

Brynn, who also teams up with local wine afficionado Mary Earl on the Cheers to You wine blog, also reports that several Manette restaurants will host a wine walk on Thursday.


Room for foodies at upcoming small farms expo

Friday, February 25th, 2011

While most of the classes and workshops at the West Sound Small Farms Expo are focused on food growers, a series of four are focus on food making and food systems. Other classes focus on marketing, livestock and horticulture.

The expo is Saturday March 5 and runs from 8 a.m. to 5 p.m. Cost is $55 and lunch is provided. More info is available on WSU Kitsap extension’s website. Even better, Diane Fish and Shannon Harkness are writing a multiple posts on the expo on the expo on the expo in the Kitsap Farm to Fork blog.

Kicking off the food system sessions is Amy Pennington, a Seattle woman who triple times as a gardner, cook and food writer, and is most recently noted for her book Urban Pantry: Tips and Recipes for a Thrifty, Sustainable and Seasonal Kitchen. She’ll talk about keeping a well-stocked pantry for all-season sustainability. She’s also the lunchtime keynote speaker, when she’ll talk about urban farming, sustainability and resourcefulness. She’ll also be there with books to sign.

The second session is on the Kitsap Food Co-op. The fourth is on changes coming to Kitsap County’s codes to make the county more farm-friendly.

But it’s the third food-system session that most piques my interest: charcuterie. Olympic College culinary instructor chef Chris Plemmons will take on a whole hog, describing butchery and meat preservation.

As part of a video class about two years ago, I sat in on an OC culinary class. The chef stood in front of the class inside a dining room at a large, stainless steel table with one of those tilting overhead mirrors so students could watch him cut as he talked. Students were then randomly assigned cuts to perform.

The video I shot that day did not make it out of class because it wasn’t for the faint of heart, those of us who are far more used to seeing pork chops only on white Styrofoam trays covered in plastic wrap. Regardless, it was one of the more interesting food demonstrations I’ve seen. It also made me appreciate a wider variety of cuts and feel guilty about only buying bacon and pork loin from that pig.

Whether farmer or foodie, I’d love to hear your take on the expo if you go.


The Rest of the New Kitsap Restaurants of 2010 (Part 4 o 4)

Monday, January 10th, 2011

This brings to a close our look back at the new eateries that have graced Kitsap in the past year, according to the the Kitsap County Health Department. If  you missed any, you can read Part 1, Part 2 and Part 3. If I’ve missed any, please let me know.

Seabeck Pizza (Silverdale) – The locally famous pizza chain that offers delivery by boat opened a sixth shop in Silverdale. The new spot is a bit more landlocked near the corner of Myhre and Ridgetop. I’m still waiting for the day when they’ll deliver to the city of Bremerton.
Location: 9919 Trident Lane, Silverdale

Seoul Korean BBQ – Kitsap now has two Korean restaurants with this more recent addition to the local food scene. (The other being Suzy’s Kitchen near Sixth and Callow in Bremerton). It offers Korean barbecue shared and cooked at the table, tried it over the holidays, and said the place did not disappoint.
Location: 10408 Silverdale Way NW, Silverdale

Shima Express – Though they’ve offered such and other Japanese fare on the Island for quite some time, Shima last year opened an addition for sushi and bento boxes on the go.
Location: 112 Madison Ave. N, Bainbridge Island

Taqueria El Huarache – This Mexican restaurant opened during the summer. They offer standard fare like fajitas and burritos that you’d expect at an American Mexican restaurant, but they also offer a few more authentic dishes, such as menudo and lengua as well as homemade Horchata.
Location: 19424 7th Ave NE, Poulsbo

The Daily Dish: I have to say this nearly every time I talk about this place. Pasties. It’s pronounced pass-tees. They’re not the things you find at local espresso stands. They hail from the midwest and they’re like pot pies you can hold in your hand in beef or veggie with a side of gravy for dipping. Plus, the Dish offers early morning breakfast muffins and fresh mini doughnuts with a variety of dipping sauces, such as strawberry cream cheese or chipotle chocolate. Doughnuts also are offered in “Donut Offense” size to serve about 10 shipyard workers (60 donuts) who forgot their badges, got promoted, engaged, etc. I’ve been looking for something with character to fill the old home of the West Side Burrito Connection, and early last year I did.
Location: 208 First Street (near the ferry terminal), Bremerton


New Kitsap Restaurants of 2010: Part 2 of 4

Monday, January 3rd, 2011

Last week, I started giving a roundup of the new eateries that opened in Kitsap in 2010 A through E. Today, we continue with G through L:

Gluten Free Bakery & Market – The market, formerly known as Gluten Free Foodies Bakery & Market, is devoted to offerings including pizza crusts, breads, hamburger buns, cookies and cakes that are wheat-free as well as free of other gluten-filled grains. The shop opened in Poulsbo Village in May. Location: 19351 8th Ave. NE, Suite 208, Poulsbo

Hales Alehouse – While the Hales beers aren’t exactly local in that it’s not brewed in Kitsap, it’s owner Mike Hale is a longtime Kitsap resident. When Hale announced that he would open a brew pub in Kitsap, some speculated (or wished) that it would go to Bremerton or South Kitsap. However, he settled on a spot at the Kitsap Mall, which opened in July. They offer, of course, Hales beers on taps as well as a rotating group of guest taps. The menu comprises salads, pizzas, burgers sandwiches and specials such as bangers and mash, meatloaf and fish and chips. Location: In the Kitsap Mall

Himalayan Chutney – This Poulsbo restaurant offers Indian and Nepaliese food, including curries, tandoori and, as the name implies, chutney. On my to-try list are the Himalayan moms, which are spiced chicken dumplings with a sesame seed sauce. Entrees are about $7-$16, and they have a lunch buffet on weekdays. Location: 18801 Front St., Poulsbo

Hitchcock – Fresh and local are the two primary words used to describe this and another restaurant that opened this spring on Bainbridge Island. Hitchcock aims for a find-dining experience. They offer $2 to $5 appetizers, such as macron almonds or a rabbit mousse with a spiced pear gelée Hot entrees range from a $16 yakitori-grilled pork belly to a $24 pork chop with brussels sprouts, bacon and applesauce. Location: 133 Winslow Way, Bainbridge Island.

Itza Pizza Time - This little building by Albertsons has been home to Skippers, Southern food, Mexican and more. First they were in the spot near Albertson’s and now they’ve moved to the old Denny’s building. This is a traditional pizza place that also serves pasta. Entrees are under $10. Location: 3621 Wheaton Way, Bremerton.

La Pan Asian Cuisine - This downtown Bremerton restaurant blends foods of the Asian persuasion, including Thai-style curries, Chinese entrees, Vietnamese pho and Filipino pancit. Average meal price is about $8. The food is well-flavored, but word to those with short lunch break: call and order ahead; they have a small kitchen back there. Location: 200 1ST Street, Bremerton, near the ferry terminal

Local Havest Restaurant – One of two restaurants that opened last year on Bainbridge to focus on locally sourced foods. The menu lists the farms from which some of the dishes come from, such as potatoes and carrots from Farmhouse Organics or chicken (stuffed with wild mushrooms and grits) from Draper Valley Farms. Prices range from $14 to $21. Location: 403 Madison Avenue, Bainbridge Island

Read Part 1 of the new Kitsap restaurants of 2010.


Artisanal Meat Preservation Class on Monday

Thursday, November 11th, 2010

If you’ve ever wanted to try your hand at canning meat, making jerky or sausage, you could have a chance Monday.

That’s when instructors Diane Fish and Shannon Harkness with the Small Farms Team with Washington State University’s Kitsap County Extension will lead a class in meat preserving with a hands-on sausage making demonstration. Aprons suggested.

Cost is $35 per person or $60 per household. The class is from 6 p.m. to 9 p.m. Monday, Nov. 15 at the President’s Hall Kitchen. Pre-registration is suggested and payment can be made on-site.  For more information and to register,  contact Harkness at (360) 337-7157 or shannon.harkness@wsu.edu.

Meat preserving is the latest upcoming food preservation class offered by WSU Kitsap Extension.

On Dec. 6, there’ll be a Boutique Jams and Marmalades class at Monica’s Waterfront Bakery & Cafe.


Available on Kindle

About This Blog

The Food Life covers people, place and events involved in the food community on the Kitsap Peninsula and surrounding areas.
Written by Angela Dice. You can contact me at angela [at] angeladice.com.

Follow With RSS

Archives