QFC supplies kitchens and cabinets with a scrumptious array of fresh meat, organic produce, and homemade baked goods. Reward teeth for not biting into wax fruit by sinking pearls into artisanal Discover Delicious cupcakes, freshly baked in a variety of flavors. The salty-sweet fusion found in maple-bacon cupcakes provides a tasty way to satisfy USDA bacon requirements, and the peanut-butter-and-jelly cupcake brings together a delectable duo as classic as spaghetti and meatballs or onions and tears. Meanwhile, traditional tastes such as German chocolate, red velvet, and Boston cream keep decadence familiar, and all flavors can capably carry themselves during a birthday, dinner gathering, or midnight rendezvous.
Instead of using the usual methods of rendering flesh transparent, such as performing x-rays or genetic experiments, technicians at Thermal Body Scan Northwest use thermal imaging free of radiation. In about 15 minutes, they map out the body's heat signatures, which can reveal sources of pain, blood-flow patterns, and early signs of cancer. Clients will be mailed their thermal images to show to their doctor within a week and a half.
Shari Courtier and Scott Carpenter run Three Tree Wellness Center, a place that is part spa, part classroom, and part bodywork-supplies store. The staff nurtures mind, body, and spirit with spa services such as massages, which can incorporate reiki energy work, and mud wraps, which draw toxins from the skin while equipping it to someday sprout an apple tree. Art-therapy classes put students in touch with their inner power animal, and continuing-education classes keep massage therapists abreast of body mechanics and best practices. The retail portion of the center, SNL Supplies, hawks wares such as essential oils, shower gels, and candles.
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.
A barbecue place is only as successful as its saucy foodstuffs, and the hot and mild meats at Jones Original Barbeque have been winning affections for more than 20 years. The family business still makes full use of the original sauce recipe devised by the Jones family patriarch, William U. Jones, Sr., and refined by his son, William U. Jones Jr. . With signature ribs and smoked brisket featured on Food Network's BBQ with Bobby Flay, the eatery was voted Best BBQ for five years in row (2004–2008) by readers of Seattle Weekly. Beside bountiful rolls of paper towels, tables populate with chopped pork, brisket, and hot links in sandwiches and on platters with collard greens and mac 'n' cheese. After wrestling down sharable meat combination platters, patrons can snatch bottles of their signature barbecue sauce to slip into holiday stockings filled with coal and other grilling essentials.
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.