What You'll Get
- $79 for a local Seattle holiday gift basket ($150 value)
- Delivery is available only on pre-set dates in pre-set areas. Select your date upon checkout.
- Delivery on December 10 or December 17 is within 5 miles of 98105
- Delivery on December 11 or December 18 is within 5 miles of 98004
- Delivery on December 12 or December 19 is within 5 miles of 98406
Each gift basket contains the following:
- San Juan Island Smoked Sea Salt
- Troubador Bakery Coconut and Orange Flower Cake
- Theo’s Holiday Chocolate Bar
- Vashon Island Heirloom Coffee
- Holmquist Hazelnuts
- Jon Boy Caramels
- Simple and Crisp Pear Crisps
The Fine Print
Promotional value expires Jan 1, 2015. Amount paid never expires. Limit 5 per person. Valid only for option purchased. Will be delivered on the date you select at purchase. If you'd like delivered on a custom date please call ahead for additional fee info. Shipping option available during redemption (shipping fee will apply). Comparable local Seattle item will be substituted if inventory runs low. Valid within 5 miles of 98105 (12/10 or 12/17 delivery dates), 5 miles of 98004 (12/11 or 12/18 delivery dates), or 5 miles of 98406 (12/12 or 12/19 delivery dates). Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Sunshine's All Naturals
Most Popular Service: Cooking Classes
Staff Size: 2–10 people
Average Duration of Services: 2–4 hours
Pro Tip: Be prepared for hands on cooking.
Q&A with Sunshine Dunning, Chef Instructor
Sometimes it's all about the little things in life. What supplemental courtesies do you include with your main services to leave clients with a smile on their face?
My students consider me their own Butterball hotline. I get a ton of emails and phone calls during the holidays to help with cooking questions.
How is your approach different than that of other professionals in your field?
I love food. I only got into this business because I love to eat so much and I think people really enjoy my enthusiasm mixed with my professional training.
When and how did you first develop a passion for your work?
Two years old I had my first bloody rare steak. My mom worked in restaurants and when she couldn't get a sitter she would take me with her. The cooks would constantly give me things to eat.