Comfort your soul, the actuating cause of life and spicy meatballs, with today’s Groupon: $25 for $50 worth of fine Italian dining and drinks at Bistro Baffi in Burien. The European-style Italian eatery's fresh herbs, savory sauces, and gourmet dishes won Citysearch's Best Seattle Italian Food award in 2009.
When Jerrod Sessler was diagnosed with advanced-stage cancer in 1999, he found a link between his diet and his illness—and he sought the nutrients of organic produce to help him fight it. Sessler founded Freggies to offset the then-high prices and low availability of organic produce, and today, the company delivers Organic Trade Association–certified fruits and vegetables throughout the Seattle area. Participants can set up recurring deliveries of Freggies' latest harvest or create their own boxes from whatever produce is in season, from avocados, chard, and fennel, to coconuts, pears, and baby bok choy. Freggies also stocks dry goods such as dried fruit, citrus juice, and Natural Planet Organics dog food.
Decades ago, brothers Bob and Earl Green founded a business dealing in red meat and seafood on April Fools' Day. Later, on another fateful April 1, they passed the shop to Bob's son and daughter-in-law, and today, more than 50 years since its 1958 opening, B & E Meats and Seafood still cuts, smokes, and marinates prime carnivorous fare at three locations.
Beef raised in Washington and Oregon comes to B & E Meats in three variants: natural, traditional, and grass-fed on the grounds of Harlow Ranch. The staff preps T-bones and tenderloins alongside signature kalbi beef ribs, whose soy, ginger, garlic, and sesame-oil marinade evokes tropical barbecues. Such meticulous seasoning is par for the course—the staffers smoke their beef jerky for up to six hours with alder and cherry-wood chips to preserve rustic flavor, and they cover pork roasts in sea salt before wrapping them in banana leaves. Their smoked candy salmon also boasts a tantalizing mix of sweet and salty notes, and corned beef comes traditionally cured for St. Patrick's Day.
Freezer variety packs tempt those who can’t decide on one meal with 25–100 pounds of cuts and goodies, which include steaks, roasts, ground beef, and bacon. In the interest of convenience, the store provides cooking instructions for many of its popular dishes, as well as game-processing services that package meats by weight.
Eat Local’s chefs create locally-sourced meals from scratch, and teach cooking students how to do the same. Every item on the menu is handmade using Northwest grass-fed meats, free-range chickens, and organic or sustainably-grown local produce. The staff places food items in biodegradable packaging or reusable glass containers, and, for cooked meals, freezes them to maintain flavor and quality. Eat Local Frozen Meals can be bought in-store or packed in dry ice and shipped to individual doorsteps or rabbit holes. Those jonesing to make their own edibles can enroll in classes that guide the creation of pasta, pies, and even marshmallows.