It’s no secret that Seattle has a great, ever-evolving food scene. Throughout the pandemic, we’ve watched as dining standards have completely changed. From upscale dine-in experiences to pop-up and takeout dining models. And if you consider yourself a local foodie, we have a pop-up with a hyper-local focus that you might just want to try.
Three Sacks Full is a pop-up from Chef Michael Tsai and Sommelier Matthew Curtis. Together the duo has created a pop-up with a focus on organic vegetables, grains, and locally sourced ingredients as well as wines to accompany them. What makes this pop-up extra cool is that they grow the majority of ingredients on their very own Snoqualmie Valley farm.
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Because of their dedication to their craft and hyper locality, you’re not only getting delicious and wholesome meals, but you’re also supporting the regional food loop that keeps Washington thriving. What’s more, this pop-up releases a new menu every two weeks, so you can try seasonal produce and maybe even get inspired to cook up your own meals using ingredients from the PNW.
Some past menu items have included wild yellow foot chanterelle and heirloom bean stew, pasture-raised chicken stew with violet queen turnips, and grilled sourdough flatbread to name just a few items. The menus feed 1-2 people making it a great choice for switching up your weekly dinner menu or sharing with a friend or SO.
The next pop-up menu goes live on January 15th and you’ll be able to pick up your meal on either Tuesday, January 18th, or Wednesday, January 19th. If you’d like to learn more or sign up for pop-up updates you can click below.
Three Sacks Full
When: Every 2 weeks
Where: Tuesday pick up at Ebb & Co. 3404 NE 55th St, Wednesday pick up at La Medusa 4857 Rainier Ave S
Cost: Varies
