July 2008 | People In Your Neighborhood

Seth Caswell

Stumbling Goat Chef

He once rode Chicago’s city busses for an hour in search of the “world’s best hot dog,” his admitted comfort food. As president of Seattle Chefs Collaborative, — a group of chefs, local and national, dedicated to fostering a more sustainable food supply — Seth Caswell will go to even greater lengths to source local, fresh and delicious fare for his restaurant, Stumbling Goat. Since his move from New York City three years ago, Seth has hit his culinary stride in Seattle’s epicurean world.

Where to go for raw ingredients?

Farmers’ markets are the best bet. Either the University District or the Ballard Market, which both are year-round and always have great local and seasonal produce. Stumbling Goat buys about half of our produce from these markets. We also love using local farms from Willie Greens, Oxbow Farm and Growing Washington, a non-profit consortium that brings together small local farmers.

Local meats and salmon

Cheryl Ouellette “The Pig Lady” who is working hard to provide locally sourced meat for western and central Washington consumers and restaurants. Troll-caught King and marbled King from Steve Wilson at Wilson Fish Market or the wonderful Sockeye Salmon that, is reef-net caught off Lummi Island.

Under the radar food happenings

There is a great local project going on right now, which provides commercial kitchen facilities and other services from a space to wash heads of lettuce to using the kitchens to make jam. For more info go
cascadeharvest.org

Quick Snack

Fiddle head ferns sautéed with fresh garlic, butter, salt and pepper — and a quick splash of white wine.

Favorite things

I’m an REI junkie. I love the fact that I fool myself into thinking that I am saving money because I get my dividend every year, which I immediately turn around and spend on more stuff.

Food to die for

Vodka Chicken at Tamarind Tree. Single origin chocolate bars from Theo Chocolate — Venezuelan 91%. We make a smoked tea ice cream (Lapsang Souchong) in-house that is amazing. We serve it with fresh raspberries and raspberry syrup from Rockridge Orchard.

Free moment

Right now, hiking with Mr. Mocha, my chocolate Lab and my wife. We like to go to the central Cascades and the peninsula

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