local chef utilizes farmers markets
The culinary dishes served at The Bite restaurant in Tacoma, Wash., are more than just artfully put together.
The chic restaurant located inside Tacoma's 2011 Conde Nast Travel award-winning Hotel Murano takes full advantage of the harvest season.
Executive Chef Matt Stickle shops locally at markets and farms to offer a taste that can't be bought in a store.
"You can taste the difference," Stickle says. "With store bought (food) the produce has been picked way too early...often a week ahead. Also the produce (at the market) hasn't been sprayed with pesticides."
Stickle visits local farmers markets three days a week to meet and learn about local produce. Stickle creates his menu based off more than a dozen farm offerings. He creates fresh, organic dishes that are also works of art.
Stickle has developed a strong business relationship with Washington farmers within a 200-mile radius. He uses ingredients from at least two local farms a week in his kitchen, and changes up his dishes based on the season.
This summer Stickle's market inspired menu featured wild salmon with rhubarb butter and a scallop dish with a cherry relish. "Stir-frys or salads are great dishes to make right now with the ingredients found at the market," Stickle said.
Shop like Stickle
Stickle shops at three local Tacoma markets:
Stickle shops at three local Tacoma markets:
- Proctor Farmers Market: North 27th and Proctor St. Open: Saturdays, 9 a.m.-2 p.m. Last day: Nov. 19
- 6th Ave. Farmers Market: 6th Ave. and N. Pine St. Open: Tuesdays, 3-7 p.m. Last day: Sept. 27
- Broadway Farmers Market: S. 9th St. and Broadway Open: Thursdays, 10:30 a.m.-4 p.m. Last day: Oct. 27
- Puyallup Farmers Market: 330 S. Meridian Open: Saturday and Sundays, 9 a.m.-2 p.m.
- Gig Harbor Farmers Market: 4701 Pt. Fosdick Dr. Open: Saturdays, 8:30 a.m.-2 p.m.
