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.
What began as a small counter selling sausages at Pike Place Market mushroomed into a meaty empire with Uli Lengenberg in the role of chief link master. The shop remains a popular spot in the Market, where diners looking for a little slice of Germany can order from the extensive lineup of brilliantly seasoned sausages. The varied selections cover a lot of territory, from Spanish chorizo, spicy Italian and German bratwurst to the exotic South African Boerewors, seasoned with generous amounts of coriander and red wine vinegar. The world tour continues with Louisiana hot links, English Bangers and Polish kielbasa, each available to take home and grill up yourself, or for on-the-spot snacking, topped with coarse grain mustard and curry ketchup. In this casual, snug space, the TV is often tuned to sports and it’s not unusual for new friendships to form over a perfect sausage and a beer.