Considering its location in the Pacific Northwest and range of terrain—from coastal and temperate forests in the west to arid basin in the east to mountains across the state—it’s no surprise agriculture is a big part of Washington’s economy. The state is the largest producer of apples, raspberries and hops in the country, and commercial fishing, especially of salmon and halibut, is also a big industry in the Evergreen State.
Across the state, the focus on using local, sustainable and seasonal ingredients, whether it be beer, wine, cheese or chocolate, or ingredients for cocktails or restaurant dishes, is common practice. The history of the state’s agriculture is shared with its consumers, and the notion that food ties a community together is something you will see and hear when in Washington.
Indulging in Seattle
When discussing Seattle’s culinary scene, all things lead to the iconic Pike Place Market. Eat Seattle offers food tours, cooking classes, mixology classes and teambuilding opportunities, many located at the market.
“The thing we really emphasize in all our programs is a commitment to using organic, local and seasonal ingredients as well as sharing the history of Seattle and the Pacific Northwest’s food and drink history,” said Liz McCune, founder of Eat Seattle. “Pike Place Market has been a leader in this movement, making it an ideal location.”
The cooking classes start with gathering ingredients on a guided tour through Pike Place Market. While shopping, the chef will explain the local produce and products to be used. Groups of up to 14 will then head to the Atrium kitchen, also inside the market, to begin the adventure of preparing a gourmet meal. Groups over 14 use one of the two kitchen spaces in SieMatic, a luxury design store near the market.
Out of the kitchen and over to the bar, groups can learn the craft of cocktails in Eat Seattle’s mixology classes. Held in the market at Indi Chocolate, a family-owned and operated business making handcrafted small-batch dark chocolate, the two-hour class includes education about distilling and Seattle’s history with alcohol. Using vodka and gin from Sound Spirits and whiskey from Westland Distillery, both located in Seattle, and fresh herbs and fruits from Pike Place, attendees get the full experience of making a cocktail unique to the Northwest.
“During the class, participants are really encouraged to think outside the box,” said McCune. “You can use local strawberries to make shrubs, or cocoa nibs from Indi Chocolate to flavor a drink.”
Spokane Brews
Washington is on top of the craft beer trend, with its number of craft breweries nearly doubling from 2011 to 2014. With over 250 breweries accounted for in 2014, the state ranks second in the country, behind California, for most craft breweries. In the Spokane region itself there are nearly 40.
The Steam Plant Brewing Co. debuted in 1999 and began brewing with its 10-barrel system. The brewers pride themselves on sourcing local grains and hops for the wide variety of styles they produce. Groups can tour the brewery, meet with the brewer and sample some of the current beers on draught.
The brewery is located inside the Steam Plant, a formerly operating steam plant that now also houses Stacks restaurant and retail space. The building, which recently celebrated its centennial, is located downtown and played an important role in Spokane’s history. Merchants Central Heating Company, which opened and operated the original plant, provided steam heat to more than 300 local businesses from 1916 to 1986. Ten years later the building was restored and transformed into the mixed-use space and reopened in 1999.
Through the restoration, much of the equipment, including broilers and pipes, in the structure remained intact to keep the feel of the plant. The 80-foot roof and visible catwalks throughout make it a unique space for events. The Board Room, once the actual broiler with original pipes lining the walls, can accommodate up to 20 people.
For larger groups, The Centennial Room, at the base of the smokestacks, can hold 50 for a reception. The Commons, a private space, features the original instrument panel, access to one of the smokestacks and a waterfall made of original pipes.
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Walla Walla Wines
Walla Walla is known for its fertile land that produces all types of agriculture, including its famous Walla Walla sweet onions. But it’s the wine country that now brings people to this southeastern part of the state. There are over 130 wineries and 2,800 acres of grapes.
In the northeastern part of the Walla Walla Valley is the 187-acre Waterbrook Estate Vineyard. Waterbrook began winemaking in 1984 and features the estate vineyard as well as a working winery and tasting room.
Groups can sample wines in the tasting room or outdoors on the patio, with views of the grounds and Blue Mountains. The winery’s chef, Skyeler Milgate, uses local and seasonal ingredients to create bites and pairings. With its on-site, full-service kitchen, those using the venue have the opportunity to taste the chef’s creations.
Groups of up to 250 can use the tasting room space for small meetings, corporate events and larger banquets and receptions. There is a boardroom on-property for up to 24 people.
Coffee Culture
Seattle and coffee go hand-in-hand. Its main coffee export, Starbucks, got its start in the city in the early 1970s. Less than 10 blocks from one of the first stores at Pike Place Market is Starbucks Roastery, where the Starbucks reserve coffees are roasted and packaged.
At the Main Bar, guests can talk with coffee specialists, watch freshly roasted beans arrive and sample coffee brewed in several different ways. In the Coffee Library, a space to learn about the art of coffee and roasting, there are over 200 books on all things beans, and a Starbucks Certified Coffee Master can be on hand to answer questions and talk about the craft. Meanwhile, the mezzanine level offers views of the entire roasting operation.
Groups of 12 to 20 can use the Coffee Library and groups of up to 100 have access to the lower level space for meetings, events, tastings, receptions or even banquets. Custom events and tours are available in parts of the Roastery and tasting room.
Groups can also choose from a range of tours and tastings. The basic tour lasts 30 minutes and explores the roasting process as well as a tasting of select reserve coffees. There are also more in-depth tasting programs that include identifying the aroma, acidity, body and flavor. Groups can also learn about the three primary coffee-growing regions and how the landscape and climate affect flavor profiles, or they can get a better understanding of the fundamentals of brewing.
Seattle Southside Cooking
Tucked inside the Albert Lee Appliance Center, less than three miles from Seattle-Tacoma International Airport, is the Albert Lee Culinary Event Center. This cooking space is equipped with state-of-the-art appliances and a spacious, fully operational kitchen. The room can be used for demonstrations, classes or interactive teambuilding activities.
The Culinary Event Center’s mantra is to “nurture a healthy and vibrant interest in the art of cooking, develop strong ties among our community by offering a relaxed environment to come together, and introduce the services we offer.”
In keeping true to that commitment, the center has hosted local and world-renowned chefs, including celebrity chef and author Martin Yan, for demonstrations and lessons. Companies can also arrange for culinary teambuilding, such as cooking competitions, cooking classes or to simply use the space for a private reception.
The space has a capacity for 120 people seated; tables, chairs, linens, flatware and china are all provided, along with a flat-screen television for presentations.
Gourmet Kayaking
Nestled in the northwest part of the state along the Canadian border are the San Juan Islands, with a total of 1,723 islands and reefs. Four islands are served by ferry—San Juan Island, Orcas Island, Lopez Island and Shaw Island. The temperate year-round climate, calm vibe and high level of air quality draw many to the region for a true getaway.
In the San Juans, all the action is outdoors. Filled with farms, from livestock, dairy, fruit and shellfish to even lavender, the agriculture and produce play an important role in the islands. Combining these two is the Gourmet Kayak Expedition from Savor Seattle Food Tours and San Juan Outfitters.
A three-day kayak and camping adventure offers cooked-to-order meals, along with Washington state wine, cheese, chocolate and more. Groups can take in the wildlife and scenic landscape by day from both land and sea, and indulge in a gourmet experience at night. In lieu of typical camping fare, braised short ribs and grilled salmon, along with raspberry white chocolate cheesecake, are on the menu. In between kayaking and eating, there is time for relaxing on the beach and hiking. The itinerary can also be modified based on the group’s interests and fitness levels.
