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Tagged With: professional clients

World Spice and Lisa Dupar Team Up for Seattle Children’s Hospital

Rastafari El Hanout rubbed Goat

Rastafari El Hanout rubbed Goat

My position at World Spice’s professional division has afforded me wonderful opportunities to connect with some of the best chefs around Seattle. One of the most rewarding parts of my role as a spice merchant actually happens when I’m off the clock and I get to experience the delicious dishes that our products enhance. From newcomers like Mamnoon to all the restaurants in the Tom Douglas empire, I never have trouble coming up with great restaurants for date night (deciding on which one is the hard part!) But until recently I had never had the chance to experience the cuisine of one of our most loyal and long standing chef clients, Lisa Dupar Catering.

Last weekend I was honored to attend one of the winemaker dinners as part of the Auction of Washington Wines fundraiser for Seattle Children’s Hospital. Chef Lisa Dupar and her talented crew teamed up with Dunham Cellars, Willie Green’s, and World Spice for a fabulous “Farmers AT the Table” dinner. Hosted by the gracious and generous Midori Chan and Paul Strisower, this event gave guests the chance to meet some of the people behind the food being served, while giving purveyors like us an opportunity to enjoy the magic that Lisa Dupar creates with our ingredients.

Chef Lisa Dupar and Robert Russell

Chef Lisa Dupar and Robert Russell

When Lisa first approached us about participating in this dinner we were ecstatic; after getting a sneak peak at the menu, I knew we’d have to do something extra special for the guests who came out to support the Seattle Children’s Hospital. One of the services we offer both our retail customers and professional clients is custom spice blend production, and this seemed like the perfect opportunity for a limited edition spice blend. I was immediately drawn to the goat on the menu and knew I wanted to create a rub for it that was either Persian inspired or with some Caribbean flair. After playing with a few different mixes, it struck me, why not do both? After a few hours of tinkering and a few delicious taste tests, I settled on the playfully named Rastafari el Hanout. By taking the well-known middle eastern spice blend, Ras el Hanout, and adding a few traditional Caribbean ingredients, I believe I created the perfect goat rub.

Unfortunately space in our little shop is extremely limited, so we can’t offer every custom blend we make; only those in attendance at Riverside Falls last weekend got to taste the exact recipe for this particular limited edition blend. That doesn’t mean we can’t create something special just for you! If you have a big event coming up and want to offer your guests something extra special, ask us about creating the perfect custom blend for you.

The evening soiree at Riverside Falls was an unforgettable night, and I’d like to wrap up by thanking Lisa Dupar (check out her wonderful cookbook), Jeff Miller from Willie Green’s, Eric Dunham, the indulgently hospitable Midori Chan and Paul Strisower, and of course all the guests who came out to support such a great cause.

Categories: Caribbean, Global Cuisines, Hot Topics, Middle East, Notes from the Field, Spice Notes | Tags: , , , , , | Leave a comment

Link Lab’s Pizza Special

Link Lab's Pizza Special

Link Lab’s Pizza Special

I absolutely love to cook, but there are some days when I don’t want to make anything more complicated than a phone call for pizza. I recently had just such a night and was thrilled to discover that Pagliacci was running a special featuring Link Lab sausage. The shiitake and sage pork sausage on this pizza is fantastic; it works especially well paired with the fresh shiitake on the pizza. David, the owner and driving force behind Link Lab, has been a client of World Spice since they started grinding out sausage. I remember tip-toeing up to the door at David’s house, being careful not to wake his newborn, to drop spices off at his converted home-workshop. Now he has a beautiful, dedicated facility to keep up with the growing demand for Link Lab products. So, to David and everyone at Link Lab: Congratulations on having your fantastic sausage featured on a great pizza!  All of us here at World Spice can’t wait to taste what you come up with next.

If you miss February’s pizza special, be sure to check out Link Lab’s website for the most up-to-date information about where you can find their incredible sausage. If you’re in the mood for pizza, but were too late for the Link Lab special, be sure to try Pagliacci’s pie featuring Salumi products, another one of our favorite clients at World Spice.

Categories: Hot Topics, Main Meals, Notes from the Field | Tags: , , , | Leave a comment