{"id":3145,"date":"2017-03-28T04:20:50","date_gmt":"2017-03-28T04:20:50","guid":{"rendered":"http:\/\/macrinabakery.com\/blog\/?p=3145"},"modified":"2017-03-28T04:20:50","modified_gmt":"2017-03-28T04:20:50","slug":"ten-years-skillet-evolved-street-food-masses","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/ten-years-skillet-evolved-street-food-masses\/","title":{"rendered":"Ten Years of Skillet: Evolved Street Food for the Masses"},"content":{"rendered":"

Skillet’s food has a personality and flair that stands out. It’s been that way from the get go. When I think of Skillet, I think of assertive flavors, great recipes, classic culinary techniques applied to innovative spins on\u00a0American favorites, and a focus on seasonal and local ingredients. Skillet is a beloved Seattle restaurant\u00a0and I’m proud they’ve chosen Macrina rolls and breads for many of their classic dishes.<\/em><\/p>\n

Leslie<\/p>\n

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In restaurant years, ten makes you a veteran. For Skillet, the ride has been adventurous. Skillet\u2019s wild years began in a renegade Airstream trailer, involved a few skirmishes with a health department unfamiliar with food trucks, and a couple of run-ins with aggressive tow-truck drivers. But ambition, talent, and a few unforgettable dishes have carried Skillet to a successful but never dull maturity.<\/p>\n

In 2007, street-food trucks weren\u2019t a phenomenon. You could actually find downtown street corners without one. Beyond taco trucks\u2014fabulous, yes, but one dimensional\u2014there wasn\u2019t much. Then Skillet\u2019s pioneering street-food truck came along. People stood in long lines to eat the Fried Chicken Sammy, the Bacon Jam Burger, Poutine (not at all ubiquitous then), and the Kale Caesar. When discussing local food trucks, it\u2019s fair to divide the conversation into Before Skillet (the dark ages) and After Skillet (the enlightenment).<\/p>\n

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Fast forward ten years, Skillet has grown into a Seattle institution. There are four brick and mortar restaurants\u2014Capital Hill, Ballard, Denny Regrade, Seattle Center\u2014and two food trucks. What hasn\u2019t changed is the food. Skillet\u2019s chef-driven take on American-inspired classics has become a brand unto itself. Their greatest hits\u2014the chicken sandwich, the burger, the Caesar, the waffle with braised pork belly, the griddle cakes with compote\u2014couldn\u2019t be pulled from the menu without risking insurrection, maybe a little like a Pearl Jam concert in which the band refused to play “Evenflow.” It\u2019s not that the new stuff isn\u2019t worth trying\u2014it is\u2014it\u2019s just that Seattle fell in love with Skillet\u2019s classics first and won\u2019t let go. And that\u2019s just fine with Skillet. They continue to source great local food, fix it up, and serve their favorite dishes to customers, many of them long-time devotees.<\/p>\n

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The diners are spacious, light and airy, with a menu that expands upon the original food truck menu. To celebrate their tenth anniversary, Skillet is featuring a throwback menu all year that features recipes culled from old newsletters. March features the Lemongrass Pork Sammy with pickled ginger slaw. April features the Porchetta Sammy with hazelnut gremolata.<\/p>\n

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That catering plays a role in Skillet\u2019s middle-aged evolution should come as no surprise. Skillet\u2019s burgers, fries, and milkshakes were first introduced at founder Josh Henderson\u2019s wedding. Now, with a team of over 100 talented people, Skillet can cater up to six simultaneous events. Hundreds of brides and grooms have chosen Skillet to cater their weddings.<\/p>\n

Catering Manager, Jessica Paul Jones, says that in addition to weddings, private parties and corporate events make up the bulk of their catering. But they can handle just about anything in Pacific Northwest. They\u2019ve even have a china box that can roast a whole pig. One memorable catering event was a party at the top of the Smith Tower. Jessica remembers carrying food and equipment up the stairs (\u201cMy legs hurt for days\u201d). Then there was the one at a \u2018huuuuge” house in Laurelhurst that sat above the lake with 103 slate steps winding down to the lakeside tables (\u201cMy legs hurt even worse\u201d).<\/p>\n

When major life events occur, some Skillet fans rely upon their favorite restaurant. One such customer is Brian Benjamin, a weekly food truck regular since 2009. His go-to item is the Fried Chicken Sammy. His parents met his fianc\u00e9\u2019s parents for the first time at the Skillet restaurant in Ballard. And guess who\u2019s catering their wedding?<\/p>\n

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Brian Benjamin<\/p><\/div>\n

In a world of coincidences, one that isn\u2019t all that surprising is that Brian is also a Macrina fan. He explains, \u201cMy fianc\u00e9, Jilian, used to live right behind the Macrina Bakery on Queen Anne. I always loved waking up on a weekend morning to walk over to get a ham and cheese brioche or Morning Glory muffin. We still swing by from time to time to pick up a loaf of rosemary semolina bread. I\u2019m often more excited to eat the bread than I am the rest of the meal.\u201d<\/p>\n

Maybe that isn\u2019t such a coincidence after all since Macrina\u2019s potato roll has long been an essential part of Skillet\u2019s Fried Chicken Sammy. At Macrina, we\u2019re proud to be a part of one of Seattle\u2019s favorite sandwiches.<\/p>\n

What\u2019s next for Skillet? Ani Pendergast, Skillet\u2019s Director of Marketing, says, \u201cOur focus is on maintaining the same kind of consistency we\u2019ve always had. We\u2019d love to open more neighborhood restaurants. But first we have to feel that we have the capacity to do it, then we need to find the right location. Our primary focus has always been on the food and the service. Whether you hit the restaurants, the trucks, or catering we want to be sure you get Skillet food and Skillet service. So we don\u2019t spread ourselves too thin, we\u2019ll only grow when we\u2019re ready for it.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Skillet’s food has a personality and flair that stands out. It’s been that way from the get go. When I think of Skillet, I think of assertive flavors, great recipes, classic culinary techniques applied to innovative spins on\u00a0American favorites, and … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[15,53,16,1],"tags":[22,400,174,399],"class_list":["post-3145","post","type-post","status-publish","format-standard","hentry","category-macrina-community","category-meet-our-family","category-restaurants","category-uncategorized","tag-macrina-bakery","tag-potato-roll","tag-seattle-catering","tag-skillet"],"yoast_head":"\nTen Years of Skillet: Evolved Street Food for the Masses - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/40.64.82.136\/blog\/ten-years-skillet-evolved-street-food-masses\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ten Years of Skillet: Evolved Street Food for the Masses - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"Skillet’s food has a personality and flair that stands out. 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