Category Archives: Macrina Community

Po Do: When Ketchup and Mustard Just Won’t Do

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It’s hard to believe that Po Dog is still in its infancy. In the last five years, Owner Laura Olson has built the Po Dog brand from the bun up, garnished with a heaping helping of media blitz, and made it the Seattle icon it is today. Now, with five businesses under her belt and a team of 47 employees, you would think Laura was ready to take a break, rest her feet, eat a hot dog. No way, she says, hinting that there could be a new business idea marinating at her Pterodactyl {Group} headquarters. We’ll just have to wait and see. To tide us over, Laura took a minute to discuss everything from Po Dog’s illustrious beginnings to sourcing great ingredients.

How did you get into the food business?
I’ve worked in the food and beverage industry since I was 15 years old. I put myself through college while working full time as a server. Upon graduation, I got a “big girl” job (a 9 to 5-er) at a recruiting firm. Although I loved the company and people I worked for, I didn’t have a passion for the job itself and found myself missing the face-to-face interaction I had with people on a daily basis while working in the food industry. I quit my job one day and decided to pursue my passion for food, people and hot dogs.

Where did the inspiration for Po Dog come from?
I have traveled the world and a lot of my culinary inspiration comes from the places I’ve been and the foods I’ve eaten along the way. When I find a meal I really fall in love with, I always come back and try to recreate it hot dog-style at Po Dog. There was the hamburger-with-crazy-toppings movement going on for a while, and I figured, why not do the same with the tube meat that I love?

What’s your favorite hot dog of all time?
I created my own hot dog that I call The Green Machine. It has cream cheese, fresh cut lettuce, dill pickles, sport peppers, scallions and celery salt. It’s fresh and delicious!

How did you decide to team up with Macrina for your Po Dog menu?
I knew how important it was to have a really great bun. I wanted something that wasn’t too heavy since most of my dogs are piled high with toppings, and I also wanted something unique. I couldn’t find any local bakeries that would work with me on creating a bun that would fit the size of my hot dog until I met with Rebecca [Early, Wholesale Sales Manager]. It was the perfect marriage. I wanted to stay as local as possible with all main ingredients, and the bun was one thing I wouldn’t budge on when it came to a local partnership. Macrina made a brioche hot dog bun that was the perfect custom fit for Po Dog. We feel pretty special for that.

What are some of the highlights from the last five years at Po Dog?
Wow, it’s been such an amazing five years. We were featured in one of the biggest selling issues of People Magazine in 2012. Hoda Kotb from the Today show took a bite of our peanut butter and banana hot dog on live T.V.; we filmed for the Canadian show, Get Stuffed, in 2013; and most recently we filmed for the Travel Channel’s Food Paradise that will air early in 2015… We hosted a couple of Seahawks players for toy drives in the past couple of years, and we were also part of the Tillamook Cheese Tour where we gave away over 300 free Mac n’ Cheese Dogs in less than an hour! It’s been a great ride.

Where does your passion come from?
I love what I do. It’s not a job for me; it’s my life. I think it’s extremely difficult to be successful in business without being passionate about what you’re doing. I was working 16-plus hours a day for the first three months nonstop after I opened my doors. I remember there were times I would come home and get into bed exhausted as all heck and not be able to fall asleep because my legs were throbbing in pain from the craziness of the days. Never once during those long, hard days did I ever think I wanted to quit or stop doing it. I love my customers and the brand that I’ve created.

If we peeked into your fridge, what would we find?
King Estate Pinot Gris, about 15 different kinds of hot sauce, and Red Bull. I cook more when we have houseguests otherwise; it’s pretty sparse in my fridge.

Fueled by frankfurters and hungry for more, there’s no stopping the Queen of Gourmet Hot Dogs. We can’t wait to see how she’ll top the last five years.

FarmRaiser: Freshening Up the School Fundraiser

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School FundraiserMove over glossy gift wrap catalogs and generic chocolate bars! There’s a new school fundraiser in town. With the virtuous goal of bolstering local farms and businesses while also supporting schools, FarmRaiser is freshening up the old-school fundraiser model.

Mark Abbott dreamed up the idea for a fundraiser that offers wholesome products that people actually want after his son sold hundreds of dollars worth of highly processed foods one year. From that initial seed grew FarmRaiser, a fundraising program that allows schools to purchase farm-fresh foods and products from local purveyors at wholesale prices, sell these items at a retail price to friends and families, and then keep most of the profits within their community.

“One of the best things about FarmRaiser is that kids get excited about the products they’re selling, not just the prizes they might get for selling something,” says Christina Carson, chief cultivator at FarmRaiser. “They love seeing farmers bring in boxes of fresh, local produce, smelling freshly baked breads, and learning how to use scales in weighing products.”

School Fundraiser

Our friend Cheri Bloom who runs the gardening education curriculum at Montlake Elementary introduced us to FarmRaiser in 2013. Cheri is always looking for creative ways to build funding for her program while staying true to its mission. FarmRaiser offered the perfect solution, supplementing grants from Les Dames d’Escoffier, Whole Foods Market and the Seattle Department of Neighborhoods.

“What I love about FarmRaiser is that I have seen how successful it has been for local farmers and food artisans and at the same time directly linking with our school’s mission,” says Cheri. “Last year’s campaigns did as well, if not better, than other fundraisers we have had. I expect this year to be better with more awareness of FarmRaiser and the students involvement in the campaigns.”

After teaming up with FarmRaiser at Seattle schools last year, we knew we wanted to take part in this program once again in support of Stevens Elementary, Montlake Elementary and Queen Anne Elementary. This year you’ll find our Cranberry Apricot Nut Bread peeking from FarmRaiser bags alongside Mt. Townsend Creamery cheese, Willie Greens Organic Farms produce, and Loki Fish Company seafood.

“I think it is a win-win,” says Macrina Bakery Founder Leslie Mackie. “We get to expose new customers – young and old – to our products and they get to enjoy a hand-delivered fresh loaf of artisan bread made from flour grown here in Washington state. It’s a really smart way to get kids jazzed about buying local and celebrating the wonderful businesses in their neighborhood!”

Check out FarmRaiser online for more information.

Photos courtesy of FarmRaiser

Tipsy Cow Burger Bar: Built from the Grind Up

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Burgers

The Arsonist burger paired with Jacked Up Fries (Hand Cut Kennebec Potato Fries topped with Beecher’s Just Jack and Roasted Jalapeno Sauce) at Tipsy Cow Burger Bar.

Seattle’s red hot love-affair with burgers is swiftly overtaking the Eastside. Enter Redmond’s latest stop on the burger blitz: Tipsy Cow Burger Bar. Of coarse, we believe that the bun makes the burger, so we’re over-the-moon to play a part in this love triangle.

It all started with one man’s dream to bring meaty goodness to the masses. Keith Mourer, co-owner of Tipsy Cow, is a burger man and an avid traveler. During his stopovers in different spots around the country, Keith makes it a point to check out the local burger haunts. Over the years, he has sampled everything from bison to black bean, but his heart has always belonged to one favorite burger.

“The inspiration for Tipsy Cow came from Shake Shack in New York,” says Keith. “I wanted to open a place that’s fun and casual, and we really wanted to build a better burger using great, local ingredients.”

Armed with that simple concept in mind – building a better burger – Keith and fellow co-owner Dave Zimmerman began enlisting a dream team of suppliers.

“That’s actually how we found Macrina Bakery,” Keith says. “We decided to use the Sodo Bun for our burgers and beef from Long Valley Ranch in Central Oregon. We use Snoqualmie Ice Cream for our milkshakes, local distilleries for our vodka and whiskey, Walla Walla sweet onions for our burgers and onion rings. Our fries are made from Kennebec potatoes, cut and fried in-house daily. The Kennebec potato just makes a better fry.”

After Keith and Dave earned their restaurant chops at Kirkland’s Brix Wine Café, they opened Tipsy Cow in 2013 to a throng of burger-hungry supporters. “The community has really welcomed us. Everything has gone off very well; obviously much better than we imagined.”

With a robust menu featuring a myriad of meat and meatless options, snackable sides, and a tap list of 42 draft beers and ciders, Tipsy Cow’s mounting popularity comes as no surprise to us.

“Right now, I’m really into the Scottish ales, like Black Raven’s Second Sight Strong Scotch Ale, and my favorite burger at the moment is The Arsonist. It’s got fire-roasted jalapenos and serranos on it as well as harissa pepper aioli.”

Our server recommended keeping the flames from this burger from reaching five-alarm levels by teaming it up with a handmade milkshake (booze optional) and heaping helping of onion rings made with breadcrumbs from leftover Sodo Buns. Sage advice and well worth heading.

Marination: Everyday Aloha on a Really Good Bun

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Kamala, Roz, Marination

A line of hungry customers trails out of a blue-trimmed building reminiscent of a beach shack as gulls fly overhead and waves from the water taxi’s wake lap against the shore. Behind us, divers suit up in the parking lot. We slowly trickle into the building, but no one seems antsy about the wait. Instead everyone pores over the menu, snaps photos against the backdrop of Seattle’s skyline bathed in the early evening glow, and talks about what’s good here. The short answer? Everything.

The Marination trifecta – Marination Mobile, Marination Station, and Marination Ma Kai – serves up Hawaiian-Korean no-fuss food fittingly wrapped in the breezy slogan: Everyday aloha. Co-owners Kamala Saxton and Roz Edison previously worked in public education on national educational policy reform, and after hitting hard times during the recession, decided to open up a food truck in 2009.

“We were inspired by Kogi in L.A.,” remembers Kamala. “They were the first ones to hit the streets with Korean tacos. We added the Hawaiian part and away we went.”

Recently the duo brought a new head chef aboard after previous chef Josh Kelly went on to pursue new culinary adventures (more on that later). Angie Roberts, who’s résumé reads like a Seattle foodie’s bucket list (Flying Fish, Boka Restaurant and Bar, and The Hollywood Tavern) couldn’t be more thrilled for a change of pace.

“It’s a completely new style of service for me, so I’m definitely learning,” says Angie. “I love that we have a truck in the company and I like that we have so many moving parts. It keeps me on my toes!”

Angie is working on some changes to Marination’s mouthwatering lineup, including a gluten-free option, something for the kids, and a “more significant-sized menu item.” Word on the street is she will also be throwing some blazing-hot beach parties at Ma Kai this summer. She’s not denying the rumors, “Think pig roast with the best view in the city!”

But, some things will never change. Including their much-praised Pork Katsu Sandwich; a healthy cut of crispy pork heaped with tangy slaw and their signature Bulldog Sauce. Kamala and Roz knew there was only one bun for the job of holding in this sandwich’s fillings: our Ciabatta.

Pork Katsu Sandwich, Marination

“In this city we are fortunate to have many bakeries that provide wholesale baked goods for restaurants,” says Kamala. “Macrina had the products we were seeking and hands-down they have the best customer service.” Plus, she says, there is nothing better than our Giuseppe bread right out of the oven. We can’t argue with her.

As Team Marination barrels toward an action-packed summer, Roz and Kamala have decided to throw another pan in the fire. They’re partnering with Josh and his wife Nancy for a bar in Pioneer Square.

“Josh is going to create a small but focused and delicious menu,” Kamala hints at Good Bar’s plan. “One that will have something for everyone. A menu that is just right.”

Given the group’s track record, we imagine it will be nothing short of greatness.

Rain Shadow Meats: A Cut Above the Rest

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Rain Shadow Meats

Tucked into Capitol Hill’s adorably hip Melrose Market and a new location situated in up-and-coming Pioneer Square, our wholesale partner Rain Shadow Meats is quickly becoming Seattle’s favorite butcher shop. We sat down with Owner Russell Flint to talk about how he’s changing the butchery business for the better, what’s on the horizon, and which cuts of meat you should be eating.

What makes Rain Shadow Meats unique?

We use everything. We throw some fat and little weird bits that we can’t really do anything with into the compost, but those bones don’t go into the compost until they’ve been worked into stock twice. We are really, truly utilizing every bit of these whole animals that we’re given, which I think is lost on a lot of people. But to me, it’s rad. Nothing goes to waste. Not too many butcher shops can say that they do that.

Are people going for the odd cuts of meat or do they tend to stick with what’s familiar?

Regular customers, people who trust us and have been coming to us for a long time, they ask, “Hey, what should I eat today?” or “What’s cool in the case today?” But the average consumer comes in knowing what they want. They want a ribeye and if there aren’t any ribeyes, they walk out the door. But as you a develop relationship with the customer, they start to trust you, you learn about them and what they like, and you can set things aside for them.

What cuts should people be buying that they may not know about?

I love pork top sirloin. As far as I’m concerned, that’s the butcher’s cut. Not a lot of people know about it. It’s much cheaper than a pork chop but it’s just as good if not better. There’s also a true country-style spare rib, which is where the shoulder ends and the loin starts. Those pieces are always super cheap and really delicious; way better than a pork chop. For beef, I love the top sirloin. It’s a big muscle but usually cheaper than say your ribeyes and tenderloins. You don’t see beef neck very often, but since we butcher the whole animal, we get the neck from the beef. Beef neck braised together with some beef shanks is insanely good.

What do you have in store for Easter?

For Easter, lamb and ham are the meats people want. We work with a smokehouse in Oakland, California. This guy double smokes our bacon, so we asked him to do the same process with our hams. They’re honey cured and then he smokes them with applewood and cools them down and then smokes them again with maple. They turn out this beautiful lacquered dark brown and are absolutely incredible.

Our lamb mainly comes out of Anderson Valley just south of Portland at Anderson Ranch. Reed Anderson has been farming and ranching his whole life and we’ve known him for years. He has beautiful pasture-raised, grass-fed lamb. That area of Oregon is really conducive for lamb as far as the grass and year-round climate goes; it’s super-consistent all year long.

Any plans for a third location?

This is it! The [Pioneer Square] project was huge, a lot bigger than I really anticipated it being. What I’m trying to do is kind of incredible. I don’t think everyone quite gets it yet or they don’t know how to use it yet, but we’ll get there. It’s all about education. As far as a third location goes, I have some ideas. Not another butcher shop, maybe a restaurant or something. Obviously something with food, but it’s going to be a long, long way down the road.

In addition to stocking both locations with every cut of meat imaginable, Rain Shadow Meats in Pioneer Square serves up delicious sandwiches piled high on our bread, housemade charcuterie and rotating specials. Wash it all down with a glass of French wine, a pint of local craft beer, or the savory fizz of celery soda fresh from his girlfriend’s shop, Seattle Seltzer Co.

Mustard and Co.: Just Plain Good

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Mustard and Co.

Photo courtesy of Mustard and Co.

It seems like most people don’t give mustard much thought. Its section in the condiment aisle is dwarfed by towers of mayonnaise, ketchup, barbecue sauce and an alarming array of hot sauce. That bright yellow bottle is familiar, but what’s in it?

That’s what Justin Hoffman wondered as he scanned the list of ingredients on a jar of mustard at a deli one day. As his eyes fell on the words “white vinegar,” he was hit with what he calls “divine inspiration.”

“It struck me as cheap and bland,” Justin remembers. “And at that moment I decided I was going to make a honey mustard using balsamic vinegar, which I saw as a more complex and tasteful option. It’s since been quite an unexpected journey. It’s like a child dropped into my arms, for which I must now care.”

That child is Mustard and Co., a swiftly up-and-coming condiment business that he formed last year with his friend and business partner Bryan Mitchiner. Justin spent the last few years tweaking his recipe. Only a handful of ingredients go into his mustard, but he’s dutifully sought out the best. Unlike most mustards, Mustard and Co.’s is never subjected to heat, resulting in a curiously spicy kick that’s balanced with a bit of curry and raw honey.

Bryan dropped off a bottle of their signature blend at Macrina not long ago for us to consider selling in our cafés. It didn’t take much more than a taste to convince us.

“They are exactly the kind of local company that we would like to support,” says Crystal Kitchin, general manager of cafés. “They are very nice and their product is all-natural, which pairs nicely with our bread.”

Not only can you find Mustard and Co. on our shelves these days, but Head Savory Chef Elizabeth Hall has been folding it into our lunch menu. It was practically made for our Pretzel Roll.

Justin’s favorite way to eat it? “Put a little chèvre on a cracker, top it with a piece of smoked salmon and a drizzle of mustard and it will take you to a new place.  I also love it in potato, tuna or egg salad mixed with a bit of mayo, or aioli if that’s your preference.”

Mustard Aioli
Click here to print this recipe!

Ingredients

1 large egg yolk
1/2 teaspoon finely chopped garlic
1 1/2 teaspoons freshly squeezed lemon juice
*1 tablespoon plus 1 teaspoon Mustard and Co. mustard
1/2 cup canola oil

*Available in our cafés or online.

Instructions

1. Whisk the egg yolk, garlic, lemon juice and mustard in a medium bowl to thoroughly combine.

2. Start adding the canola oil just a few drops at a time, whisking constantly until the mixture begins to emulsify. As it thickens, continue adding the oil in a slow stream, making sure each addition is thoroughly blended before adding more.

3. Season to taste with salt, then cover the aioli and refrigerate until needed.

4. Enjoy spread on a corned beef sandwich or as a dip with a soft pretzel.

Our Favorite Fall Pairings

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As daylight hours start to dwindle and the air turns crisp, we’re sipping from our coffee mugs more often. We proudly pull Caffè Umbria espresso and brew their coffee in our cafés daily. The variety of blends coming out of this renowned Pioneer Square roastery provide a nice balance to our food, be it breakfast, afternoon treat, or dessert. Here are some of our favorite fall pairing:

Mini Pumpkin Cheesecake with Cranberry Compote + Americano

Mini Pumpkin Cheesecake with Cranberry Compote

This silky cheesecake with its ginger molasses cookie crust is subtly balanced but not overwhelmed by freshly-pulled espresso with hot water.

Pecan Streusel Pumpkin Bar + Espresso Macchiato

Pecan Streusel Pumpkin BarA unique blend of butternut squash and pumpkin finished with crunchy pecan streusel, this bar is a fresh take on the season’s best flavors. Enjoy it with rich espresso topped with a dollop of creamy foam for the ultimate afternoon snack.

Mini Maple Apple Pies + Vanilla Latte

Mini Maple Apple Pie_Blog

This petite version of an autumnal classic combines tart Granny Smith apples and maple sugar. Pair it with our Vanilla Latte made with smooth espresso and our very own Vanilla Sugar blend.

Helping Link: Fostering Our Diverse Culture

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Macrina & Helping Link

Helping Link teaching an ESL class at our bakery. Photo provided by Helping Link.

We wholeheartedly embrace cultural diversity here at Macrina. Not only is this core value evident in the food we create, it’s exemplified by our employees. A large portion of our wholesale bakery and pastry teams began working for us shortly after moving to America from Vietnam.

Wanting to support our employees as they transitioned into their new lives, we teamed up with Helping Link. This nonprofit organization assists Vietnamese immigrants through a myriad of social services.

“We began working with Helping Link in 2009,” says Macrina Bakery co-owner Scott France. “We were looking for a way to provide ESL classes at the bakery for our Vietnamese employees, and Helping Link was able to come to the bakery to teach classes after work.”

In 2012 alone, the organization helped more than 1,000 participants access things likes employment, housing and childcare, and they provided classes ranging from citizenship to technology.

We are honored to be a sponsor of Helping Link’s 20th Anniversary Gala, which takes place on September 22 from 6 to 8 p.m. at the Mercer Island Community Center. Those wishing to purchase tickets to the Gala or provide a donation can do so here.

Sharing What We Love at St. James Cathedral Kitchen

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Macrina Bakery at St. James Kitchen “I need one vegetarian, please.” “Do we have undressed salad?” These were some of the shouts heard coming from the kitchen as our staff prepared and served dinner last Wednesday night. This wasn’t the Macrina kitchen. It was the Cathedral Kitchen, an outreach program of St. James Cathedral in Seattle that serves a nournishing, hot meal five nights a week to people who are homeless and those in need.

Seven Macrina employees shared what they love most: food. “It was such a pleasure to be able to take what we do every day – cooking and baking to provide the best product to our customers – and prepare a meal with these same intentions for people who typically don’t have the opportunity to eat in our cafes,” stated Leslie Mackie, Macrina Bakery’s founder. Leslie gathered a corps of dedicated staff, including Elizabeth Hall, Scott France, Crystal Kitchin, Fanny Alvarado, Rebecca Early, and Jane Cho, who were inspired to help.

The staff, busy ordering food in the days prior, were blessed by the generosity of vendors like Merlino’s, who donated everything that we ordered for the meal. Arriving at 11:00 AM to accept deliveries and prepare food, Leslie didn’t think of it as a long day. “Everyone was so pleased to be there, so it seemed like fun,” she commented.

A project dear to her heart, Leslie planned a menu of comfort food. The staff and St. James volunteers helped cook the meal of meatballs (or mushrooms) with a red sauce on pasta; salad with cranberries, walnuts, feta, and balsamic dressing; our Guiseppe Loaf topped with garlic, butter, salt, fresh herbs, and parmesan cheese; and our Mom’s Chocolate Cake with vanilla ice cream.

At 4:30 PM, guests were lined up on the sidewalk awaiting their warm meal. The volunteers at the Cathedral Kitchen take pride in their welcoming dining experience complete with tablecloths. “Our theory is, if we wouldn’t eat it ourselves, we don’t serve it,” stated Jill McAuliffe, Director of the Cathedral Kitchen. She added that having a business come in to cook and serve a meal is a rarity; however, she’s got quite a few fans at Macrina. The staff will be back in August as part of our 20th anniversary celebration.

It’s easy to see why volunteers and diners come back on a regular basis. Music in the background wafted from the rear of the dining area, where guest, Billy Jones performed hits from Gershwin to Mozart. He eats and plays almost every night at the kitchen. Wesley Beshears, whose been dining at St. James for a year, decided two months ago to volunteer before and after each meal.

Praises from diners and volunteers were noted: “I’m stuffed!” “I can tell it was a great meal. There’s not much garbage.” Scott added, “I was touched by how appreciative the folks were. Everyone in line said please and thank you. It was obvious how much the meal meant to them.”

Jim Henkens: A photographer of refined tastes

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If you have picked up Leslie Mackie’s latest book More from Macrina, you may have spent some time gazing at the photos…and salivating for what you see. We don’t blame you! Jim Henkens is one of the Northwest’s finest fashion, food and travel photographers, and he captures our artisan loaves,chocolate ganache and coconut cream tartlets among others with delicate and natural elegance. Throughout the book, the photos exhibit a beautiful attention to detail that conveys exactly how Leslie intended each of her creations to be. You will notice the character of Macrina: a true, effortless determination to create beautiful culinary masterpieces from scratch.

Eighteen years ago, Jim began his career in photography shooting fashion in Milan. Inspired by his passions for travel, cooking, wine and gardening, Jim’s repertoire has expanded to include all of these areas with a perfectionist’s subtle tone. Throughout all of his work, Jim’s attention to detail and ability to exhibit the simplicity of a loaf of bread with depth and tastefulness is stunning.

We are thrilled and proud to display Jim’s photography as it is a perfect and precise portrayal of Macrina’s offerings, as well as the kitchen itself— not much different from your kitchen— simple, refined and with traces of flour sprinkled throughout.

During the month of November, you’ll find some of Jim’s photography from the cookbook on the walls of our Belltown café. We hope you enjoy them just as much as we do.