Hello everyone! I'm Jessica Baker, and I've been in love with food since I was tiny.
I grew up in Florida, with my mom, dad, and little brother. We had a big backyard that my parents filled with a garden for fresh veggies, orange and grapefruit trees, and twirling vines of bright berries on the fence. We'd play in the backyard for hours with our friends, and grab an orange or some fresh green beans from the vine for a snack. My cousins and I learned to fish as kids out on the boat at grandma and grandpa's house while our uncles hunted turkeys and venison. We were raised on fresh food from the earth around us, so maybe it was inevitable that one day I'd end up in a chef's uniform at Le Cordon Bleu College of Culinary Arts.
Since then, the palm trees have given way to soaring evergreens, volcanoes, and a wholly different ocean view. Between Orlando and Seattle, I've learned from American Culinary Federation Certified Master Chefs, Certified Executive Chefs, and certifiably insane chefs.
When it comes to food, I like to keep an open mind. Some of the best burgers are arguably from the greasiest diners, the most authentic tacos from roadside food trucks, and the best pours will undoubtedly be at your local dive bar. I like the finer things, too, like fresh pasta, and velvety wines from Bordeaux, because I've had the privilege of working with Master Sommeliers, incredibly talented chefs, and even more talented line cooks. "I'll try anything once," could be my famous last words one day, but it's led me to some really delicious discoveries that I might never have encountered otherwise. I've eaten and cooked a whole lot of different foods over the years.
Now I'm firmly planted in Seattle, a dream of a city for anyone who loves food, with Pike Place Market, Uwajimaya Market, the bounty of the busy Port of Seattle's seafood hauls, Washington wines and cheeses and apples...
My goal is to show you all the incredible restaurants, coffee shops, foodie events, markets, food trucks, and cool food shops in the Emerald City. Along the way, we'll use the incredible bounty of the Pacific Northwest to craft some incredible dishes, and I'll show you shortcuts and tips I've picked up in kitchens along the way.