Trends vs Fads

As a leading Global Culinary Trendologist, I go beyond the borders and get up close and personal with the food industry. You can find me touring food shows around the globe, presenting my Trend Watch Report at industry conferences, exploring greenmarkets along with gourmet & grocery stores and cooking and tasting with chefs in fabulous restaurants everywhere. I share my findings with my clients and help to inspire, guide and create on-trend, on-time, great-tasting food products and menu items.

The number of new food products and menu items I taste in a month is what makes my job exciting each day ~ and yes, you can come along with me anytime you want to follow my fork!

So, what makes a trend succeed and a fad fall off our culinary radar screen?

Trends are identifiable and must speak to your target consumer. Fads can be called hype and are unpredictable and quick to market.

I stay very externally focused to be able to think about how trends and fads will affect the food industry. My sought-after Trend Watch Report looks at emerging, developing and existing areas of the food world. Being aware and informed helps you to know what makes cauliflower and kale, stand apart from rainbow coloured donuts or ramen burgers.

I am getting ready to head to The Good Food Awards and The Fancy Food Show early in 2017. Here are some food trends that I expect to taste while I am there.

Love Food / Hate Waste

The stigma of imperfect produce is fading. Innovative food companies and creative chefs will be leading this trend in 2017. Misfit Juicery in Washington DC is so creative what fruits and vegetables they use to make fabulous juices.

The Forager Project is turning the fresh-pressed fruits and veggies from their juices and smoothies into vegetable chips. Watch for more ‘ugly’ produce in grocery stores.


Consumers know more about food than ever before. Culinary tourism leads to more knowledge and an increase in passion for food. This means that just serving a lasagna is not good enough anymore. Now, it should be made with hand cut noodles & baked in a wood-burning oven in a Tuscan tomato sauce.

This sense of origin can be applied to almost anything on your menu or on a grocery shelf. Think about the authenticity, the ‘true taste’ – ultimately, remember to “Tell The Story!”

What Can You Waffle?

This just could be the dish of the year! It’s more than just chicken & waffles or waffles for breakfast with some maple syrup. Watch for creative menus that offer waffles made from:

  • Hash browns
  • French toast
  • Grilled cheese
  • And my favourite: stuffing waffles served with gravy, mashed potatoes and roast turkey or chicken

Be sure to watch for my article in February where I will share the tastes of The Good Food Awards & The Fancy Food Show with you.

Taste! Taste! Taste!

Christine Couvelier is a Global Culinary Trendologist, Executive Chef and Culinary Executive. Christine is the past Executive Chef of President’s Choice, the Director of Culinary & Beverage/Executive Chef at Cara Operations, and the Chair of The Chef School of George Brown College. She worked on global innovation for Unilever and was the first Director of Culinary Strategy at Maple Leaf Foods.

Currently Christine continues to educate, teach, and inspire her customers through her consulting company Culinary Concierge, where she provides culinary solutions to assist clients in launching on-trend, on-time great tasting food products and menu items. For more information, contact Christine by email at


Forbes – Top 10 Food and Restaurant Trends of 2016

It’s that time of year ~ the food industry is talking about new tastes & trends.
At Culinary Concierge, we give you a better understanding of the marketplace & the trends in the food world ~ in order for you to develop & sustain a competitive edge.
As a leading Global Culinary Trendologist, Christine Couvelier goes beyond borders & gets up close and personal with the food industry.
Let’s talk about your vision of success & how we can help!
Here is an article from Forbes Magazine of the most recent trends.

It’s sweaty, spicy, saucy – and totally gratifying – work to whip up the annual Seat 1A list of food and restaurant trends, and 2016 was no exception.

It started with some 35 potential top trends based on observations from restaurants all over the U.S., which were evaluated by an esteemed panel of culinary experts to get to the final 10:

  • Linda Burum is a freelance food writer and a contributor to the Los Angeles Times, Los Angeles Magazine and other publications for decades, and author of the landmark book A Guide to Ethnic Food in Los Angeles. She’s a frequent judge for the James Beard Foundation awards.
  • Christine Couvelier is a global culinary trendologist, executive chef and culinary executive. Through her consulting company, Culinary Concierge, based in Victoria, British Columbia, she assists clients in launching food products and menu items.
  • Robin Selden is the current president of the International Caterers Association and was named their Chef of the Year in March. She is Managing Partner & Executive Chef of Connecticut- and New York-based Marcia Selden Catering & Event Planning, whose clients include companies, celebrities, and dignitaries. (Full disclosure: Robin and I are cousins.)
  • Mike Thelin is a food and hospitality expert and advisor to many leading brands and organizations. He is co-founder of Feast Portland, one of America’s top culinary festivals.
  • Bret Thorn is senior food & beverage editor of Nation’s Restaurant News with responsibility for spotting and reporting on food and beverage trends across the country. He has also studied traditional French cooking at Le Cordon Bleu in Paris.

Some of the trends on past lists remain popular: all-day breakfast, poke, fried chicken, avocado toast, lobster rolls, truffles, kale, Brussels sprouts, bitters, copper mug cocktails, customizable fast food, upscale vegan cooking and restaurants filtering and bottling water on site. Click for previous lists from 2015, 2014, 2013, 2012 and 2011.

And see the end of this story for some ideas on the horizon that may end up on future lists.

1 – Asian Twists on Comfort Food
Even five years ago, Korean kimchi and gochujang, Japanese dashi stock and Sriracha hot sauce were seen as exotic in the U.S. mainstream, but now they’re everywhere. “Bottles of Sriracha are becoming as ubiquitous to diner condiments as ketchup and Tabasco sauce,” says Mike Thelin (Linda Burum notes that they’re even in Mexican fast food restaurants, where presumably there are other hot sauces), “and ‘kimchi mayo’ doesn’t require an explanation.”
Recommended by Forbes

Part of this, Thelin says, is that “fermented foods and chili sauces add depth and complexity that marry incredibly well with classic comfort dishes.”

Case in point: Robin Selden calls her small plate of chicken and waffles with kimchi slaw and Sriracha maple syrup “one of the best things we make.”

Bret Thorn calls this trend “a popular way to put a new twist on classics” that “grounds consumers in something that seems safe, and thus gives them the freedom to be more adventuresome.”

2 – Better Butters
Compound butters like these with oregano and garlic are moving front and center. Image: Shutterstock

This category is actually sort of a double header, between restaurants culturing their own butters in house and compound butters, with other ingredients mixed in. “A good local or European butter softened to room temperature and a fistful of herbs is all it takes” for a compound butter, says Mike Thelin. Truffle butter is a classic, he says, but compound butters can be “the bases for loads of possibilities and experimentations.”

Some of Robin Selden’s favorite compound butters are wildly diverse: nori, toasted sesame and ginger; lemon, tarragon and popped capers; madeira and shiitake; even double chocolate and hazelnut. “Taking butter to another level is an easy special touch,” she says, “particularly when served with a great bread.”

3 – Coconut everything
Coconut milk finds its way into everything, including this chia pudding topped with berries. Image: Shutterstock

Coconut is “riding the superfood bandwagon and also the anti-dairy one,” says Bret Thorn.

“Lots of versatility,” says Christine Couvelier. “We are seeing it not only as coconut water and beverages, but look for innovation with chips, crackers, spreads, oils, vinegars,” not to mention coconut flour and coconut coffee creamer.

Robin Selden uses coconut milk in panna cotta and gluten-free, vegan coconut truffles, and coconut water in fruit popsicles. That said, she finds “people either love this versatile fruit or hate it. It’s much like cilantro in the catering world.”

4 – Cook-it-Yourself Meal Kits
“The cook-it-yourself meal kit movement is America’s food revolution coming full circle and landing back in the kitchen,” says Mike Thelin. Outfits like Blue Apron, Purple Carrot (which specializes in vegan cooking), Peach Dish (Southern cooking) and other regional services ship pre-measured ingredients with recipes to consumers, who can cook at home.

The rest of our panel is not so sure, with comments like “a fad rather than a trend” (Christine Couvelier), “the field may be overcrowded” (Linda Burum) and “not sure how long they’ll last” (Bret Thorn).

“I do feel that meal kits may have been helpful in teaching consumers portion size, preparing in advance for meals and even introducing them to new recipes and flavors,” Couvelier says, but she also says that about “90% of customers drop the service in the first 6 months.” She also wonders about all the packaging waste they generate.

Still, Thelin predicts that “This is a trend that will continue as more chefs are planning to launch similar services around the country.”

5 – Dukkah
Don’t know dukkah? Our experts bet you will. Linda Burum calls it “the Egyptian blend of toasted seeds, nuts, and spices that adds crunch and pizzazz to just about everything” and notes that “it’s now everywhere from a zillion cooking blogs to food-oriented magazines.” Ingredients vary from chef to chef and coast to coast. Burum cites, among others, James Beard award-winning chef Ana Sortun of Oleana in Cambridge, Mass., who uses it over Moroccan carrot salad and a dukkah crunch doughnut. Chef Alon Shaya of Shaya in New Orleans “splashes it onto okra,” while pastry chef Alison Cates of Honey’s in Chicago “turns out a curry-infused sponge cake under Turkish-coffee mousse and dukkah-spiced toffee shards.”

“I was hoping to keep this as our secret ingredient as I love when our clients question what it is,” says Robin Selden. “Guess the word is out.”

6 – Farm-raised Fish
Surprised to see this one on the list? So was I, given that “There’s still a strong anti-farming bias among some chefs and consumers,” as Bret Thorn says. “But as they become more educated, they’re coming to understand that this is a complex issue. Aquaculture is being done more responsibly, and eating wild fish from badly managed fisheries can drive them to extinction.”

The devil appears to be in the details. “Available information still seems inconclusive,” says Linda Burum. “The health and safety of the fish depends on how and where they were raised.”

Mike Thelin agrees that “Farm-raised fish can indeed be sustainable and of high-quality, but like anything, it all comes down to the details, the product and the producer.”

7 – Filipino Cuisine & Flavors
“A biggie for 2016,” says Linda Burum, who gives much of the credit to Top Chef competitor Dale Talde (whose Talde gastropubs are in Brooklyn, Jersey City and Miami) and his cookbook, Asian-American, for having “spread the Filipino-American gospel.” She notes that Bon Appetit named the D.C. Filipino restaurant Bad Saint as America’s second-best new restaurant in 2016.

Mike Thelin says Filipino cuisine “celebrates massive flavors and funky combinations—but with approachability, generosity and downright love.” Like the Philippines itself, Filipino cooking has absorbed diverse influences from Malaysia, Indonesia, China, Japan, Spain and even the U.S., with dishes spanning simple pork filled buns and lumpia (spring rolls) to adobo (braised pork or chicken), pancit (stir-fried noodles), roasted and stewed pork, flavors generally heavy on the vinegar and coconut, and desserts like halo-halo, a flexible mix of that might include sweet beans, coconut, sticky rice, purple yam, shaved ice and sweet sauces.

8 – Miso
“I will never tire of using miso in my cooking!” proclaims Robin Selden. “The flavor profiles that you can create from this complex paste are unlike anything else.” Although the fermented soybean paste is most closely associated with Japanese cooking, its versatility puts it in its own category from the other Asian influences above.

Mike Thelin calls miso the “Swiss army knife of the pantry—it can do anything,” adding umami, depth and complexity way beyond miso soup in sushi bars: marinades, salad dressings, bar snacks (Selden makes crispy miso chick peas and almonds), even donuts and ice cream like Selden’s white miso, ginger and lychee flavor.

9 – Nut Cheeses
“The eye-rolling can stop now,” says Mike Thelin. As diners look for more dairy-free and vegan options, cheeses made from nuts “have taken a massive leap.”

Thelin, Bret Thorn and Linda Burum all credit maker Kite Hill (by Chef Tal Ronnen of L.A.’s Crossroads Kitchen, which appeared on our food trend list in 2013), with starting the movement – Thorn says that Ronnen figured out “how to get nut milk to actually act like real milk and make something that’s really cheese-like, rather than smashed up and shaped into something resembling cheese.”

Thelin calls the new products “good enough for a restaurant cheese plate.” Other brands recommended by our panelists include Treeline, Miyoko’s, Parmela Creamery and Dr. Cow.

10 – Turmeric
“What a great spice to have as a leading taste!” says Christine Couvelier. All of our experts cite turmeric’s health benefits as an anti-inflammatory (“helps with aches & stiff joints, promotes balanced mood, helps with inflammation,” Couvelier says).

Bret Thorn notes that it’s long been a favorite “among the supplement, juice-cleansing crowd” and is “widespread in Southeast Asian cuisines (and Indian, too),” and Couvelier now sees it in everything from bone broths to salad dressings, and it’s showing up on cocktail menus including L.A.’s popular EP & LP restaurant (the Silly Rabbit mixes turmeric in with vodka, carrot juice, almond cereal milk, lemon and cayenne).

Mike Thelin simply calls it “one of those perfect foods.”

Trends on the horizon: There were a lot of honorable mentions on this year’s list.Some of the panelists like the prospects for goat meat; it’s entering more menus from its traditional home in Mexican and Caribbean cuisines, but none of our experts felt it had gone mainstream yet. Same for sherry, which is enjoying growth in some markets and is beginning to break out of Spanish restaurants. Personally, my favorite new food of the year was Thai ice cream rolls (yes, outside of Thailand), but almost nobody else seems to know about them.

One pattern – if not exactly a trend – that seems to follow real estate is restaurants getting priced out of high-rent cities like New York and San Francisco. “Smaller cities around the country win as chefs set up shop in places where lower costs allow them the flexibility to be creative and not be too beholden to investors,” says Mike Thelin.

“Compounding the price challenge,” Bret Thorn says, “there are now interesting food scenes in every major city. Why battle it out in New York or San Francisco when you can thrive in Cleveland or Nashville and have a backyard and affordable parking?”

And one trend that some like and some of our experts don’t: menus for dogs in restaurants for people. I’ve seen it at Danny Meyer’s Shake Shack, and Linda Burum has spotted lactose-free ice cream for dogs at Roy’s Artisinal Creamery in Santa Barbara, Calif. Mike Thelin, however, says “I hope this isn’t a trend that lasts.”

Will any of these end up on next year’s list? Y’all come back and find out.

View full article on Forbes:


The media has been buzzing with food trends & tastes for 2016 !!


As each year draws to a close, I hear from many journalists as they are all wanting to write about the new tastes & trends for the upcoming year.

Wow, was there ever a buzz around food trends this year !

So, what will I be watching for ~ will it be another year of craft pickling, or birch syrup, or kimchee or …….?

Here are the links to a few of the stories that highlight the tastes in my culinary crystal ball for 2016.

Let me know what your favourite food was in 2015.

Don’t forget to Taste, Taste, Taste!!

Canadian Grocer Magazine
January 4, 2016

CTV News
December 28, 2015

November 23, 2015

July 21, 2015


The Taste of Culinary Travel

Culinary Tastes with Christine Couvelier of Culinary Concierge and Travelocity

I was pleased again this year, to partner with Travelocity & reveal the top culinary travel destinations for this year.

Visit Global Food Trendologist Christine Couvelier and Travelocityca Unveil the Hottest Destinations in Culinary Travel for our new report and find out all of the great tastes around the world!

Leave me a comment — I would love to hear about your tasty travels.

Taste, Taste, Taste,


Culinary Solutions

Culinary Solutions Article | Food Image | Culinary ConciergeCulinary Concierge provides customers with culinary solutions.

I am passionate about food!!

Here are some methods that I use when assisting clients in launching on-trend, on-time great-tasting food products & menu items.

Be Externally Focused

  • look outside your organization
  • who can you partner with that thinks differently from your team
  • know what is happening outside of your office & your kitchen

Culinary Creativity

  • blend together culinary awareness & creativity
  • add a strategic marketing plan
  • toss together with an in-depth trend watch report

Fill Your Product Development Pipeline

  • engage your teams in creative ideation sessions
  • include industry leaders from both inside & outside of the food world
  • plan for successful long term innovation
  • translate culinary trends to match your customer base, your product mix & your future vision

Competitive Analysis

  • be aware of consumer insights towards your brand, your products & your menu items
  • work with an expert to craft an in-depth competitive analysis

Taste, Taste, Taste

  • because great tasting food products & menu items lead to increased social media exposure, worth of mouth advertising, customers, sales & profits
  • taste your way to success

I look forward to working with you on exciting food projects.

Let’s set up a meeting so we can taste some ideas for culinary success.

Taste, Taste, Taste,

Culinary Solutions | Taste Taste Taste | Culinary Concierge


Travelocity Culinary Travel Trend Report

Roaming Travelocity Gnome partners with Culinary ConciergeWhere should you go for your next vacation? I’m a firm believer in letting your inner foodie guide you in such matters, and a survey shows that 75% of Canadians agree with me, putting food near the top of the list when planning their holidays. So that’s settled – follow your stomach!

The next question is obvious: What’s hot in the food world right now, and where can you get it?

To help you discover the answer, I’ve teamed up with to create the First Annual Culinary Travel Trend Watch Report. It highlights 10 mouth-watering food trends happening around the world, from sustainable seafood in Vancouver and craft cocktails in New Orleans, to foraged food tapas in San Sebastien, Spain.

Read the report and you’ll have to fight the urge to start booking tickets right away!

Top 10 Travelocity Travel Destinations with Christine Couvelier of Culinary Concierge

Let’s face it, one of the great joys of travel is coming back and sharing your culinary discoveries with friends and family. I know I love pointing people in the direction of that hidden vineyard, incredible bakery or up-and-coming restaurant I visited (not to mention that it’s my job as a Global Culinary Trendologist!).

So head over to to read the Culinary Travel Trend Report!

Breakfast TV with Christine Couvelier on Travelocity Trend Watch Report

Helping you uncover food trends around the world

To learn more about the latest culinary trends around the world, keep coming back to my website, where you’ll find information on Trend Watch Reports as well as the wide range of food product and concept development services I offer.

Food is my passion, and I’m dedicated to helping readers and clients identify and act on upcoming trends in the culinary world.

Thanks for reading, and happy travels!

Taste! Taste! Taste!



Tastes & Trends

Good Food Awards San Francicso | Christine Couvelier | Culinary Concierge

Christine Couvelier at
Good Food Awards, San Francisco

I have just returned from The Fancy Food Show & The Good Food Awards in San Francisco.
A fabulous way to start off the new year!!

These shows are one of the ways the culinary world gets a tastes of the trends that may be showing up in gourmet stores, on grocery store shelves, or on restaurant menus near you.

Good Food Awards, San Francisco | Rick’s Picks

Good Food Awards, San Francisco
Rick’s Picks








As I travel to food shows around the world, I taste the new products being offered by both large food manufacturers as well as artisanal food producers. I spend time touring green markets, tasting with chefs and keeping my taste buds tuned for the next big taste and  trend that will come along in the food world.

My clients certainly benefit from this, as I am able to assist them launching on-time, on-trend and great tasting products in their product line-up or on their menus.

Fancy Food Show, San Francisco | Jelly Belly

Fancy Food Show, San Francisco
Jelly Belly

My Trend Watch Report provides an in-depth look at the trends which are emerging, developing & existing for the next 1 – 5 years.

If this sounds like something you have been searching for to launch your next award-winning product, call me at +1-250.589.5845.

Fancy Food Show, San Francisco | Chef’s Cut

Fancy Food Show, San Francisco
Chef’s Cut

Many of my clients ask me to take them to where the trends are happening and to provide a taste tour of new retailers, restaurants, green markets & chef’s kitchens. These In-Store & At-Market Tours are the turning point in planning for new products or menu items. They provide you with access to trend setters, tastes behind the kitchen doors, and a look at the future of the food industry.

Do you want to put yourself ahead of your competition ? Call me. I would look forward to planning a tour just for you and your team.

Fancy Food Show | San Francisco | Cup 4 Cup

Fancy Food Show, San Francisco
Cup 4 Cup

Be sure to check back for a look into my Culinary Crystal Ball.

Taste, Taste, Taste.


Passion For Food Equals Suzanne Goin

I was so fortunate to be able to attend a great event with fabulous chef, Suzanne Goin.

Suzanne Goin talks with Christine Couvelier about passion for foodShe was in Vancouver, BC for her only Canadian stop on a book tour to promote her new cookbook, “The A.O.C. Cookbook”.

For so long, I have loved her food, her restaurants, her cookbooks, & the way she shares her flavours. Her first cookbook, “Sunday Suppers at Lucques”, is a much loved book in my culinary library. Now, we can all dive into this new book.

A.O.C. Restaurant in Los Angeles is a destination to sit back and feel welcome as you graze through the many small plates and shared style dishes. The A.O.C. Cookbooks translates those tastes into main course recipes we can make at home = perfect! Every mouthful of the dinner was amazing.

Recipes from the AOC Cookbook | Culinary Concierge Review

Endive with Beets, Oranges, Kumquats and Charmoula

Suzanne Going AlbacoreTuna Dish | Culinary Concierge Review

Albacore Tuna, Labacore Tuna, Avocado, Cucumber & Ruby Grapefruit


Pork Cheeks, Polenta, Mustard Cream and Horseradish Gremolata

Pink Lady Apple Crostada | Cookbook Recipe | Suzanne Goin

Pink Lady Apple Crostada, Whipped Mascarpone and Armagnac Prunes


As you read through the stories and recipes in the book, it feels like Suzanne is standing in the kitchen with you. This award-winning chef has once again written a book that is sure to be at the heart of many wonderful dinner parties.

Last night I made her recipe for lamb paillards with risotto carbonara, english peas, and chanterelles. Ahhhhh!

If you are travelling to Los Angeles, be sure to stop by one of Suzanne’s many successful restaurants and treat yourself to a dining experience you will remember for a lifetime.

Taste! Taste! Taste!


On the Spice Trail – Culinary Journeys to India

There are so many wonderful adventures that await the culinary traveler. Recently, I became acquainted with a fabulous group, that offers culinary adventures in India: Explore Himalaya Travel & Adventure / Kipling India Travels.  Here is how they described the Indian cuisine & tours to me.

An Overview on Culinary Travels to India

For centuries, people from all over the world have been drawn to India for its spices and spirituality. India, a land of spiritualism has also deftly mastered the art of preparing food for the soul and body. The sheer diversity of cuisines has transformed this magnificent country into a sensory haven for food lovers. Even though the Indian spices are the essence of Indian dishes, there is another element, which plays a vital role in making Indian cuisines popular worldwide. It is the love and the care with which every dish is prepared and the joy of seeing someone truly savor every bite is what makes Indian food so special. Warm hospitality and the spirit of serving others is what truly make Indian food so divine and delicious. Embark on a beautiful culinary tour where you not only get to learn on how to prepare authentic Indian delicacies but also discover the passion with which each and every dish is prepared and served.

Different styles of cooking

Christine Culinary Adventures | Taste of IndiaThe cuisines of India are as diverse as the country and the style of preparation is also quite unique for each of them. While in the northern part of the country especially regions in and around Lucknow and Delhi, Mughlai and Awadhi cuisines are popular, in the southern part of the country, primarily South Indian cuisine is popular. The cooking techniques used to prepare these cuisines are immensely different and distinctive.

Food & Travel with Christine Couvelier | Culinary Concierge

Mughlai is a style of cooking that originated in the kitchens of the Mughal Empire and the cuisine is known for its distinctive aroma and flavors of whole spices. Ideally, the base for most of the Mughlai dishes are butter based curries and flavored sauces. Awadhi cuisine belongs to Lucknow and the manner of cooking is quite similar to what is found in the Middle East, Central Asia and Northern India. It is known for its distinctive style of cooking called the dum style of cooking, where the food is cooked over a slow fire. Rich ingredients such as cottage cheese, mutton, chicken and spices such as cardamom and saffron are used immensely in Awadhi cuisine.

Indian Food | Travel Adventures with Culinary ConciergeThe style of cooking followed in southern India is completely in contrast to North Indian style of preparing food. For one, south Indian menu is primarily rice based and steaming is used to prepare dosas and idlis. A combination of lentils and legumes are blended with spices to create different kinds of sauces and curries.

Their fabulous tours would be full of tastes to remember & adventures of a lifetime.

If you are interested in learning more about the tours, please let me know. There are a number of people who have expressed interest to me & I would be happy to put together a group and lead the tours and tastings.

Taste, Taste, Taste


Tastes of Seattle

Seattle is such a fabulous foodie city. Well, Seattle is such a great city in many ways.

Serious Pie Menu | Seattle WA


I was off on a taste adventure for a few days last weekend to Seattle. It is so easy to jump on the seaplane from where I am based in Victoria on Vancouver Island & fly to Seattle in 35 minutes; landing on Lake Union in downtown Seattle.

Serious Pie | Seattle Washington | Culinary Concierge


First stop was for lunch at Serious Pie. This restaurant is part of the Chef Tom Douglas’ ever-expanding empire (

Fabulous pizzas, great salads, innovative toppings = my favourite pizza ever!! Ok, so I love this pizza so much, I ate two (2) lunches here in three (3) days.

I was then off to Matt’s In The Market for dinner. This is one of the must-tastes of Seattle. Perched on the second floor, looking over the hustle & bustle of the iconic Pike Place Market, Matt’s celebrates the tastes of the Northwest with inspiration from Pike Place Market everyday (

Matt's in the Market | Seattle WA | Food Review by Culinary Concierge


Pike Place Farmer's Market | Seattle WA | Culinary Concierge Review


A Saturday morning is the perfect time to explore Pike Place Market (
Farmers, artisanal food producers & anyone passionate about food can be found at the market.

Lemon Cucumbers | Seattle Pike Place Farmer's Market | Culinary Concierge


Rainier Cherries | Seattle Pike Place Market | Culinary Concierge


Seattle Dungeness Crab | Pike Place Market | Culinary Concierge


One of my dinners was at Tilth Restaurant (

Menu from Chef Maria Hines | Food Review by Christine Couvelier


Chef Maria Hines Menu | Seattle WA | Review by Culinary Concierge


Chef Maria Hines has created a welcome haven for diners looking for something special. The food is prepared with certified-organic ingredients sourced from as many local farmers as they can support. The menus change often & include fabulous tasting menus (including a gluten-free tasting menu too). It’s always hard to choose what to order, but I am still thinking about the first course of a chilled pea soup with an espresso-gingerbread ‘dirt’ & fresh pea shoots. Wow!

For my last taste experience in Seattle, I was so excited to head to Staple and Fancy Mercantile (

Chef Ethan Stowell has 6 incredible restaurants in Seattle to choose from. Staple and Fancy Mercantile features simple Italian-inspired food.

Chef Ethan Stowell Menu | Review by Christine Couvelier


The menu is full of tempting dishes. I had heard about the chef’s Fancy menu, which is a multi-course feast of seasonal ( and every changing ) dishes that showcase the passion of the kitchen. As my server explained, no two tables would be served the same Fancy menu each night. Well, of course I jumped right in. I experienced a 10-course meal that only got better & better with each plate from the kitchen.

Seattle’s food is so fresh, local, inspiring & amazing; I can’t wait for the next visit.

Seattle Culinary Adventures | Christine Couvelier of Culinary Concierge