Inspired by the Provence region of France, restauranteur Renee Erickson combines the finest and freshest seasonal products from the Pacific Northwest with simple, rustic cuisine. Her restaurant, Boat Street Café, is known for its French culinary treasures set near the vibrant Seattle waterfront. For many years, Renee has produced a variety of pickled fruits and vegetables as a way to preserve fresh, Northwest produce at the height of ripeness and flavor. Word started spreading around town and soon everyone couldn't get enough of the Boat Street Pickles. Now they are available for all to enjoy!
Let's take a look at their selection....
Close your eyes. Now envision Black Mission figs bathed in a sweet syrup of red wine, cane sugar, balsamic vinegar, rosemary and sea salt. Are you salivating yet?? Try pairing with grilled steak and rosemary roasted potatoes or perhaps with fresh goat cheeses, bleu d’auvergne, panna cotta, or old fashioned vanilla ice cream. Guess what?? ALL DELICIOUS.
Take some tarty apricots and cure them in a sour and flavorful syrup of cider vinegar, toasted curry and other spices and you've got yourself a party. It tastes great with strong cheeses such as blue or aged cheddar. Also great as a glaze for grilled leg of lamb. Yes please!
Large, delicious, juicy French plums are plumped up with some cider vinegar and cane sugar with accents of coriander, mustard seed, arbol chili, orange peel and bay leaf. Try it as part of an open faced sandwich of toasted country bread and fresh ricotta. Or better yet, arrange prunes on a platter with cornichons, pickled red onion, Dijon mustard and thick slices of country pate. I can taste the goodness, deep down in my plums.
My personal favorite, golden raisins have been cured with a sweet and tangy syrup of cider vinegar, mustard seed, thyme, arbol chili, and bay leaf. For a great side dish add the raisins to couscous pilaf. OR gently warm them in a skillet with a spoonful of olive oil, add a splash of champagne vinegar, chopped parsley & toasted pine nuts, spoon over sea bass or sole. Ahhh yummmmm?? We liked these so much we pair it with the wild mushroom paté from Mission Collective, available in the cafe.