.
. IT'S
. IT'S NO
. IT'S NO JOKE COVID-19 HIT THE FOOD INDUSTRY PRETTY HARD BUT
IT DIDN'T KEEP THEM DOWN.
SO MATTER OF FACT WE CAUGHT UP
WITH ATRIUM KITCHENS CHEF TRACY
CALDERON WHO SHOWED US HOW TO
MAKE A PRAWN BOIL AND WHAT
THEY'VE BEEN UP TO DURING COVID
I WANTED TO ASK WHAT YOU LOVE
ABOUT PIKE PLACE MARKET AND
LOVE THE COMMUNITY AND ALSO
BEING A CHEF I LOVE BEING ABLE
TO JUST RUN OUT AND PICK UP
WHATEVER I NEED.
WE HAVE SOME OF THE BEST
SEAFOOD MEAT PRODUCE ANYTHING
THAT YOU CAN IMAGINE YOU MIGHT
NEED.
COOKING IS AVAILABLE HERE IN
THIS MARKET BUT IT'S REALLY
ABOUT THE PEOPLE, ABOUT THE
COMMUNITY THAT IS SO TRUE.
IT IS JUST ANYTHING YOU COULD
EVER IMAGINE AND ONE IS ALL
RIGHT.
I'M SPEAKING OF THIS WHAT ARE
YOU COOKING FOR US TODAY?
THIS FABULOUS MEAL.
SO TODAY I'M MAKING
THE
THE DISHES THAT I MAKE AND MY COOKING CLASSES IT'S CALLED
SPOT FROM BOIL.
AND IF YOU'VE EVER BEEN TO THE
EAST COAST YOU MAY HAVE HAD A
LOBSTER BOIL OR A CRAB BOIL.
WELL, THIS IS USING BEAUTIFUL
PACIFIC NORTHWEST SPOT PRAWN IN
THE SAME STYLE AS A TRADITIONAL
BOIL.
SO WE ADD FRESH CORN, LITTLE
MARBLED POTATOES.
I LIKE TO USE A COMBINATION
OF RED AND GOLD AND TO MAKE IT
REAL FUN WE ADD POUILLY SAUSAGE
.
WE HAVE CAJUN HOTLINK AND AMDO
SAUSAGE.
YEAH, ALL OF THESE ARE SOURCED
HERE AT THE MARKET.
THEY ARE GREAT FLAVOR TO THE
FOREIGN BOIL.
THE OTHER ITEM THAT I USED TO
SEASON THIS IS FROM A SMALL
TASTE VENDOR HERE AT PIKE PLACE
MARKET URBAN FARM AND ROS'S THE
LOCAL URBAN FARMER WHO GROWS
ALL OF THIS OR DRIVES THEM AND
PUTS AMAZING SPICE RUBS
TOGETHER.
SO THIS IS MY PREFERRED WAY TO
SEASON THE SPOT FROM BOIL.
THAT IS AMAZING.
WE ARE ALSO SUPPORTING LIKE YOU
SAID, ALL YOUR OTHER COMMUNITY
MEMBERS AS WE CONTINUE TO COOK.
CAN YOU TELL ME HOW HOW HAVE
YOU BEEN DOING?
HOW HAS IT AFFECTED YOUR
RESTAURANT?
MY PRIMARY JOB IS TO HOLD EVENT
AND AH THAT BUSINESS ENDED
MARCH TWENTY TWENTY.
SO AT A TIME WHERE I COULDN'T
DO WHAT I NORMALLY DO I DID
WHAT I COULD AND THAT MEANT
FEEDING SENIORS AND PEOPLE THAT
ARE LIVING IN HOMELESS PEOPLE
EXPERIENCING FOOD INSECURITY TO
DATE WE HAVE SERVED OVER THIRTY
THOUSAND FREE MEALS.
I'VE BEEN STOPPED COMPLETELY BY
VOLUNTEERS EVERYTHING HAS BEEN
PAID FOR BY DONATIONS TO
NOURISH NEIGHBORHOOD WHICH WE
ESTABLISHED AS A NONPROFIT AND
IT'S KEPT ME TROUBLE.
BUT WE'RE TAKING CARE OF OUR
COMMUNITY THAT WAY UNTIL WE CAN
START DOING EVENTS AGAIN.
CRAZY.
I JUST SAY GOOD FOR YOU TAKING
ACTION AND DOING SOMETHING THAT
SO MANY OF US COULD WOULD NOT
BE ABLE TO DO WOULDN'T HAVE THE
RESOURCES THERE WAS A LOT
OF FEAR AND YOU JUST WENT RIGHT
OUT THERE.
YOU SHOULD BE SO PROUD IN MY
HEAD NOW I'M THINKING OF THIS
THIS SPOT ON BOIL AS A PACIFIC
NORTHWEST GUMBO.
I GUESS NOW THAT'S WHAT I'VE
GOT IN MY HEAD.
SO HOW DO WE FINISH IT OFF SO
WE FINISH IT OFF.
WE HAVE THE CORNER HERE.
WE HAVE POTATOES AND SPRING
ONIONS.
WE ARE GOING TO TURN UP THE
HEAT.
THIS IS A GOOD TIP FOR YOU AT
HOME.
TURN UP THE HEAT AND THEN WE
ADD OUR SPOT RUNS IN HERE AND
THAT WAY THEY SLOWLY COOK.
YOU'RE NOT GOING TO GET RUBBERY
TEXTURE.
YOU'RE PRAWNS WHICH ARE NOT
DELICIOUS.
THEY STAY BUTTERY.
THEY KEEP THEIR TEXTURE A LOT
OF GREAT FLAVOR AND THEN THAT'S
HOW WE FINISH THE DISH.
THAT SOUNDS ABSOLUTELY
DELICIOUS.
THANK YOU FOR SHARING THAT TIP
ALONE IS WORTH A MILLION
BILLION DOLLARS.
YOU KNOW YOU MENTIONED ALL THE
THINGS YOU DIDN'T DO DURING THE
PANDEMIC AND THOSE WHO YOU
SERVED WHO DO YOU ALSO SERVE
AND CONTINUE TO SERVE NOW WE
HAVE SOME CLIENTS THAT ARE
COMING TO PICK PREPARED MEALS
EVERY WEEK AND ON THE WEEKENDS
WE'VE BEEN DOING A POP UP.
ONE OF THE WAYS THAT WE BECAME
INVENTIVE DURING EMEK WAS TO
CREATE A BARBECUE SAUCE WITH
URBAN FARM DRIED HOT PEPPERS MY
BARBECUE SAUCE RECIPE WE'VE
BEEN PUTTING IN A BOTTLE AND
SELLING THAT SO I DESIGNED A
POP UP RESTAURANT STYLE USING
THE BARBECUE SAUCE ON PRETTY
MUCH EVERYTHING.
YOU CAN PUT BARBECUE SAUCE ON
ANYTHING AND I'LL EAT IT AND I
CAN'T WAIT TO TRY YOURS
HOPEFULLY VERY SOON THERE'S A