Saturday 19th Nov 2016 – Sunday 10th Sep 2017
Daily, 10am – 5pm
First Thursday of the month (free), 10am – 8pm
at MOHAI
860 Terry Ave N, Seattle, WA 98109
Put on by MOHAI
More Info

Experience Seattle’s culinary history from raw ingredients to polished plates. Edible City: A Delicious Journey serves up the story of how Seattleites eat in their city and how urban palates have developed over the years. Discover the secret history of Seattle’s favorite foods and devour the stories that helped the city grow into one of America’s best places to eat. Curated by James Beard Award winner Rebekah Denn, Edible City will be a main course on the city's cultural buffet. The following is the menu for this delicious journey.

Raw Ingredients

For the first course, take a look at the raw ingredients—what is a "Seattle" food, and why? Visually dine on both imported and native foods that are the building blocks of Seattle’s cuisine.

Processing and Prepping

Dive into the second course of the industries that shaped a savory Seattle, from canneries to coffee roasters.

To Market, To Market

Sample the places where Seattleites go to the market for the third course. Learn about the outlets that help define the city, from co-ops to farmers markets to ethnic markets, big and small.

Bringing It Home

Enjoy the fourth course and look at the region’s home cooking through a real, preserved Seattle kitchen. Learn about the history of food justice in the area through P-Patches, community gardens, and other efforts to bring homegrown food to diverse communities.

Cooking Tech-niques

See how Seattle high-tech jobs have made its residents look at cooking in a whole new way in the fifth course. Sniff out some of the area’s groundbreaking food-tech endeavors.

Serving It Up

For final course, survey the rich banquet of restaurants that have been around almost as long as there have been city dwellers here to support them. Meet the farm-to-table chefs who have made Seattle a national dining destination, and savor the way they developed a modern Northwest cuisine.

-via MOHAI