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Seattle chowder wins big in the East

June 17, 2014

POST BY: Rebekah Denn at the Seattle Times

Pike-Place-2-413x620Think clam chowder is just an East Coast specialty?
Pike Place Chowder competed in a longstanding national contest in Rhode Island recently and brought back a second-place win for best clam chowder and a first-place award for having the most spirited team. Judging was done by the thousands of attendees. (First place for clam chowder went to Stefano’s Seafood Restaurant in New Jersey.)

It’s far from the business’s first honor at the 33-year-old Great Chowder Cook-Off. This year, owner Larry Mellum said, was actually the first time in a decade that Pike Place could compete in the chowder division, after sitting out a mandatory ten years when it was installed in the cook-off’s Hall of Fame for three previous first-place wins.

Read More of the Story at…




Crab & Oyster Chowder, with Chorizo – a Love Combo for Valentine’s Day

Plus: An Easy Recipe for a Rousing Chocolate Martini

February 10th, 2014

POST BY: Pike Place Chowder in PPC News

PPC_Valentine_Blog_PicThe sexy oyster has been praised as love-food since the Roman Empire. Casanova, the famous, and sometimes infamous, lady’s man, savored 50 of the delicate morsels each morning to maintain his world-class reputation. And, a fellow whose memoirs claimed the seduction of 122 women, can’t be wrong. The skeptics – and there are always too many of those –scoffed at the claims as an old wives’ tale. However, as we know from many scientific findings, the wisdom of the grandmothers should never be discounted.

In 2005, a team of American and Italian researchers analyzed bivalve mollusks – a group of shellfish that includes oysters – and found they were rich in rare amino acids that trigger increased levels of sex hormones.
Their findings were announced to 15,000 scientists in San Diego, California, at a meeting of the American Chemical Society.

It generated possibly more interest than any other discovery in the society’s 126-year history. “I am amazed,” said George Fisher, a professor of chemistry at Barry University, Miami, who led the research team. “I have been a scientist for 40 years and my research has never generated this much excitement.”

“Did Casanova’s 50 oysters really make him frisky? Could be.” Previous speculation about the powers of oysters has centered on the re-fuelling powers of their high zinc content along with certain amino acids that Dr. Fisher says, “you just can’t find in a vitamin shop.”

In honor of the Day of Love, we are headlining our amazing Crab & Oyster Chowder, with Chorizo, along with other award-winning chowders. After all, love shines on many varieties.

Since Chocolate is the #2 Winner on many lists of Love-Foods (with Oysters as #1, of course), we offer you this deliciously tantalizing recipe for dessert…

Valentine Chocolate Martini
Makes Two Martinis

3 ounces Chocolate Liqueur
3 ounces Creme de Cacao
2 ounces Vanilla Vodka
2 1/2 ounces Half-and-Half

Chocolate Syrup and Cocoa Powder, for rim

1.  Place martini glasses in freezer for at least 30 minutes.
2.  Place chocolate syrup & cocoa powder in separate saucers. Quickly dip each glass, first in chocolate syrup, then cocoa powder.
3.  Place all ingredients in a cocktail shaker filled with ice. Shake for 30 seconds.
4.  Pour into the chilled martini glasses.

Feel the Love!

Celebrating Big Win at Great Chowder Cook-Off

June 17, 2013

POST BY: Pike Place Chowder in PPC News


Blog 2Our Seattle team of hard-driving contenders made the long trip to Newport, RI, to compete, on June 1st, in the country’s largest and longest-running chowder championships, the Great Chowder Cook-Off. Arriving as virtual unknowns, we claimed an impressive Second Place victory in the Best Clam Chowder category over a host of long-established East Coast favorites.

TBlog_1housands of attendees thronged to this year’s event in Newport, bringing together the nation’s best chowder chefs in a competition thick with friendly rivalry. Visitors spend the day sampling all-you-can-eat “chowdahs” and voting for their favorites. Larry Mellum, head of our team, says,  “When you’re a ‘newbie’ at the event, it’s challenging to get people to your booth, but everyone who sampled our chowder came back to say they voted for us. It was worth the heat and humidity to serve so many chowder lovers. And, we’ll be back next June to go for First Place.”

Pike Place Market, The Heart and Soul of Seattle

Oct. 22, 2012

POST BY: Pike Place Chowder in PPC News

Pike Place Market celebrates its 105th Anniversary in 2012. Often called, “The Soul of Seattle, the Market has become a world-famous destination for 10 million visitors from all over the country and throughout the world.

Locals frequent the produce stands, flower stalls, crafts and souvenir shops, and feast on the fabulous foods. The Market opened on August 17, 1907, when eight farmers brought their produce wagons to the corner of First Avenue and Pike Street and were greeted by a near-riot of 10,000 enthusiastic customers, thousands of whom went home empty-handed that day. But the demand for fresh-from-the-farm products was clear. By the end of that year, the first Market building opened with every space filled. And a Seattle landmark was born. Visit the Market seven days a week and visit our Post Alley location for the best chowder you’ll ever savor.

PPC Makes Top-Ten List of Places to Experience in Seattle

Oct. 22, 2012

POST BY: Pike Place Chowder in PPC News

Only a few days after our second win of the People’s Choice Award at the West Coast Chowder Cook-Off in Monterey, Travel Expert and Popular Author Marybeth Bond arrived with a film crew to feature our Pike Place Market café. We were surprised and delighted to hear that locals had voted Pike Place Chowder as one of Seattle’s Best Attractions. Of course, there were a few spills and lots of laughs as Owner Larry Mellum served up an award-winning variety of chowders to the crew and host.

Marybeth is the author of a number of National Geographic Travel Books, including The Gutsy Traveler and Gutsy Women, (now in its 4th edition). She has appeared on Oprah – and many network, cable morning shows, and news programs – encouraging everyone, especially women, to get out and travel the world.

Thanks for coming, Marybeth. And thanks to our many local friends and fans for voting for us.
You’re invited to come on over and taste for yourself how Pike Place Chowder became a Hall-of-Fame, must-do experience in the Emerald City.

Meanwhile, check out the video. Be sure to watch all the way to the end for the outtake.


Oct. 22, 2012

POST BY: Pike Place Chowder in PPC News

A simple dish of chowder, in the past considered to be “poor man’s food,” has a delicious and centuries-old history. Vegetables or fish stewed in a cauldron became known as chowder in English-speaking nations, a corruption of the name of the pot or kettle in which they were cooked. Just bring up the subject of chowder and most likely a debate will ensue as to which style is the true, authentic chowder.

True chowder lovers delight in their pursuit of the perfect chowder, from creamy white to clear and briny, to tomato-based. What we know for certain is that chowder has been celebrated for hundreds of years as one of the world’s best-loved foods. Celebrate the authentic taste and history of chowder by visiting us at Pike Place Chowder, with two locations in downtown Seattle, at Pike Place Market (1530 Post Alley) and Pacific Place center 600 Pike St., 4th floor). We have a selection of mouth-watering varieties every day, so come on down and vote for your favorite. (Historic details provided by Linda Stradley in “What’s Cooking America.”)

Want to know more about the history of chowder, Click Here There are early European references made in the Cornwall region of Southwestern England and in the Brittany region of northwestern France. These two regions are located across the English Channel from one another. In the 16th and 17th centuries, in these fishing regions, every village had a large chaudiere (cooking kettle) waiting for a portion of each man’s catch, to be served later as part of the community’s welcoming celebration.  Clams and oysters were also consumed in great quantities by Native American tribes along the Atlantic coast. In some favorable gathering-places, empty shells were piled into mounds ten feet high.

According to the book Eating in American – A History, by Waverley Root and Richard de Rochemont:

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  • Pacific Place Center

    600 Pine St., 4th flr Seattle, WA 98101, 206-838-5680

  • Pike Place Market

    1530 Post Alley Seattle, WA 98101 206-267-2537



  • Monday: Post Alley, open from 11:00 a.m. to 5:00 p.m ... Pacific Place, open from 11:00 a.m. to 8:00 p.m.
  • Tuesday: Post Alley, open from 11:00 a.m. to 5:00 p.m ... Pacific Place, open from 11:00 a.m. to 8:00 p.m.
  • Wednesday: Post Alley, open from 11:00 a.m. to 5:00 p.m ... Pacific Place, open from 11:00 a.m. to 8:00 p.m.
  • Thursday: Post Alley, open from 11:00 a.m. to 5:00 p.m ... Pacific Place, open from 11:00 a.m. to 8:00 p.m.
  • Friday: Post Alley, open from 11:00 a.m. to 5:00 p.m ... Pacific Place, open from 11:00 a.m. to 9:00 p.m.
  • Saturday: Post Alley, open from 11:00 a.m. to 5:00 p.m ... Pacific Place, open from 11:00 a.m. to 9:00 p.m.
  • Sunday: Post Alley, open from 11:00 a.m. to 5:00 p.m ... Pacific Place, open from 11:00 a.m. to 7:00 p.m.


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