9 oz jar
255 grams - Seattle, WA sofi Silver Award winner!
"Pickled" is a good word to some, and not so much to others. What we like about Chef Renee's pickled toppings is that they are complex, have tons of personality, and best of all, they play well with others - other foods that is. When you top a luscious goat cheese or a fabulous giant mushroom, Boat Street's "Pickles" inspires you to play!
Pickled Apricots is new and just might be my new found favorite of all her pickles. Open the jar and, with a good whiff, you get the twinge of vinegar and the cumin wafts through your senses. But don't be alarmed, it's not all cumin. In fact, the apricot is the main texture and taste, and the cumin is just a wrap-around. Now mind you, this is "straight" up off the spoon.
Add this to a nice cured meat and cheese or top an elegantly presented chicken, and the flavors meld into every bite. It's like magic when you add it to things, and it becomes part of the dish, not just an ingredient, not just flavoring as an afterthought. It is an essential food!
about the the Chef
A well-loved restaurant, The Boat Street Cafe, is nestled in a hidden courtyard on the edge of the Belltown neighborhood in Seattle. The black slate tables, fresh flowers, and canopy of antique parasols draw you to the white marble-topped bar that bears many jars of pickles made-in-house.
Chef and owner, Renee Erickson, has produced a variety of pickled fruits in an effort to preserve some of the Northwests best produce at their height of ripeness and flavor. Over time, those pickled fruits became an integral and memorable part of the Provencal-inspired cuisine at the Boat Street Cafe.
Renee's inspiration comes from the simple, rustic cuisine of the French countryside. Clean, simple, elegant dishes inspired by the French classics. Her food is especially inspired by the fresh markets and country bistros of Provence which offer the freshest ingredients and the richest traditions. Renee marries the finest and freshest seasonal products from the Pacific Northwest; Her interpretation of this "Cuisine de la Grand Mere."