THE REDD ON SALMON
Saturday, November 8th | 10am-5pm
$2 TICKETS TO SATURDAY SHOW
Kids under 12 are free!
vendors
Each of our Gobble Up shows features 85+ of the raddest local food, beverage, & kitchenware makers around. Click here for a sneak peek at who you’ll find at the show!
Book Signings with local authors every hour
Cookbooks are always a fabulous gift idea for any food lover in your life…including yourself! Pick up a copy for yourself when you come to Gobble Up, and have it signed by the author on-the-spot.
11:00 AM
PASTRY TEMPLE
by CHRISTINA WOOD
JOIN THE CULT OF THE CROISSANT! In this creative pastry cookbook, master three foundational dough recipes: brioche, puff pastry, and croissant. Then build confidence with 30+ recipes that bring those bakes to life in all their mouthwatering glory.
Author Christina Wood—self-taught home baker turned owner and benevolent leader of Temple Pastries—swoops in to demystify those intimidating, picture-perfect pastries that may have felt too challenging to attempt. Ideal for experienced home bakers, you’ll find step by step guidance in clear, unambiguous language; detailed timelines for planning your day; and plenty of process shots to bestow necessary confidence.
12:00 PM
GROW COOK EAT, & VEGGIES FOR BREAKFAST
by WILLI GALLOWAY
From sinking a seed into the soil to enjoying a meal made with produce harvested right outside your door, this gorgeous kitchen gardening book is filled with practical, useful information for both novices and seasoned gardeners alike. Grow Cook Eat will inspire people who already buy seasonal, local, and organic food to grow the fruits and vegetables they love to eat—even if they live in a city. Dynamic, young gardening expert Willi Galloway reveals the ins and outs of growing your own food.
1:00 PM
the bartender’s pantry
by Jim Meehan
The Bartender’s Pantry includes concise overviews of ten categories of ingredients—sugars, spices, dairy, grains and nuts, fruits, vegetables, flowers and herbs, coffee, tea, soda and mineral water, and ferments—that cover each subject’s modern history in drinks, popular production practices, artisan processing methods, and common distribution channels before suggesting sourcing and service insights from experts in each field. The primers grapple with the challenges producers, distributors, and consumers each face as the ingredient moves through the food chain and into the bartender’s pantry.
2:00 PM
Fire + Wine Backyard Pizza
By Mary Cressler
Everyone loves pizza, but not everyone has the fancy equipment to make a great one at home. Finally, the creators behind Vindulge offer an invaluable resource using devices you probably have at home (a tabletop charcoal grill, even!) and give you the confidence to create endless variations—including breakfast pizza and dessert pizza—so you can customize to everyone’s tastes!
Authors Sean Martin and Mary Cressler bring their experience as pit master and sommelier to the art of creating the perfect pizza with your favorite outdoor grill or pizza oven, pairing dozens of delicious pizza recipes with the perfect wine every time.
You’ll find all the classics (hey there, Chicago Deep Dish and Margherita!), but also savory, gluten-free, vegetarian, and even sweet pizzas, making this the only cookbook a pizza lover of any age and palate—even the one who likes pineapple on their pizza—ever needs.
3:00 PM
Preserving the Seasons
BY Holly Capelle
Preserving the Seasons is a straightforward and beautifully photographed guide to boiling water canning; drying, dehydrating, freeze-drying; freezing, infusing, and quick pickling. These are the easiest and most effective methods for preserving produce herbs, and edible flowers.
Organized by method and with beautiful photography, each section covers detailed information for best practices, along with troubleshooting and storage tips. Here, too, are recipes for delicious dishes so you can serve what you’ve preserved: Oil and vinegar infused with herbs, peppers, and alliums, that are perfect for pasta sauces and salads; herb blends such as Greek Seasoning Blend, that bring flavor and ease to any dish; freezer and shelf-stable jam, such as Any Stone Fruit Preserves, perfect on toast, in homemade ice cream and other treats; Rosemary Citrus Bundt Cake made with dehydrated oranges; quick Pickled Pepper Slices, an instant condiment for burgers and tacos; Peach Slab Pie, that brings summer anytime with frozen peaches, just to name a few.
cooking demos
Learn some fun food skills with these local connoiseurs!
10:30-11:00 AM
Blueberry Lavender Latte, with Bow Hill Blueberries
Coffee should have three flavors: sweet, bitter, and sour. This latte has ‘em all. This recipe is ready to become your favorite part of a slow morning routine with the added antioxidant boost of pure blueberry juice.
With Bow Hill Blueberries
11:00 AM – 12:00 PM
Traditional Pickled Torshi, with Hot Mama Salsa
Pickling vegetables is an ancient preservation method used throughout the world for thousands of years. Join us to make one of our favorite pickled recipes, Torshi. Torshi is an Iranian pickle dish that has traditionally been served as an appetizer. It uses a combination of vegetables, vinegar, and spices and can be as varied and unique as the family making it. Using our Smoky Coffee Chili Oil in our brine adds a depth and richness that is out of this world. Learn how to blanch veggies, make brine, and create a unique and fun holiday gift.
with Hot Mama Salsa
12:00 – 1:00 PM
Homemade Hummus with Alice’s Kitchen
Alice’s Kitchen: Traditional Lebanese Cooking by local artist and cookbook author, Linda Dalal Sawaya, is filled with vegan, vegetarian, and traditional Lebanese recipes straight from her immigrant parents and grandparents kitchen! Her traditional hommous recipe has various versions in her book for the old time way of starting with dried garbanzo beans that are soaked overnight to the quick method she’ll be demonstrating using canned organic chick peas. This fast, delicious, homemade hommous you’ll learn to make is far tastier and cheaper than any store bought version and more authentic!
with Linda Sawaya
1:00 – 2:00 PM
Make the Perfect Tortilla, with Three Sisters Nixtamal
After a quick introduction to Three Sisters Nixtamal and the ancient process of nixtamalization and corn in the Americas, we demonstrate how to make the perfect fresh pressed corn tortilla from our masa. Building on this basic technique, we will show two variations, a pinched sope, and a cheese-stuffed gordita. We will have beans, cheese and salsa to show how easy it is to create a delicious healthy meal.
with Three Sisters Nixtamal
2:00 – 3:00 PM
Holiday Hacks: Vodka + Dumplings Edition, with Kachka
Shake up your holiday hosting game with vodka + dumplings! In this demo, we’ll show you easy, no-stress entertaining ideas that taste like you’ve been prepping all day (but really take minutes). Think air-fried “chicken wing” dumplings that vanish as fast as you can make them, fool-proof martinis that always impress, and other simple tricks to turn your holiday spread into a party. Come hungry, thirsty, and ready to pick up some festive hacks you’ll actually use.
with Kachka
3:00 – 4:00 PM
Singaporean Sambals, with Sibeiho
Join Chef Holly for a lively cooking demo that blends bold, flavorful Singaporean classics with the freshest seasonal ingredients from the Pacific Northwest. Watch as she showcases creative ways to incorporate Sibeiho’s award-winning sambals into quick, wholesome dishes that are vibrant, aromatic, and effortless to make. Perfect for adding a spicy, savory kick to your everyday meals, these recipes bring Singapore’s rich culinary traditions to your own kitchen with healthy, flavor-packed ease.
with Sibeiho
4:00 – 4:30 PM
Fun & Unique Ways to Use Brown Butter, with Buji Brown Butter
Get ready to have your taste buds blown away! I’m here to show you the magic of Buji Brown Butter, your new go-to kitchen essential. Forget the guesswork—our perfectly browned butter is ready to go, bringing that rich, nutty aroma and deep, flavor to everything, from breakfast, lunch, dinner, snacks, and even drinks. I will create some incredible holiday treats and share all the surprising ways you can use it, from drizzling over your oatmeal, sautéing apples for an incredible dutch baby, to pastas, vegetables, and meats and fish. It truly is the secret ingredient Plus, you’ll discover why a stick or a jar of BBB is the perfect gift unique gift.
with Buji Brown Butter
raffle prizes
We’ll have FREE raffles going on throughout the day, and you can win gift certificates and prizes from all the rad local businesses and restaurants you see listed below, just by coming out and shopping at Gobble Up!
THANK YOU TO OUR GENEROUS SPONSORS!
