Stemilt Partners with Seattle Chef to Deepen Farm-to-Table Connection
WENATCHEE, WA - Stemilt is introducing a new partnership with a Seattle, WA-based chef who’s fast becoming a household name—in the Pacific Northwest and beyond—with his creatively named restaurants and excellent cuisine.
The tree fruit provider is partnering with Ethan Stowell, one of the Emerald City’s culinary crème de la crème, with 15 restaurants spanning the city and a mark on everything from the menu at Seattle Mariner games to charitable causes that support nutrition, women’s rights and leadership, and the homeless.
“We’re thrilled to start this partnership with Ethan,” said Brianna Shales, Communications Manager for Stemilt, in a press release. “Our companies share common goals around delighting people through wholesome and delicious food, as well as giving back to our communities. Joining forces will allow us to tell our story to more people and make for a more meaningful connection for our fans, and Ethan’s many restaurant patrons, around the farm-to-table experience.”
Stemilt and Stowell are inaugurating their partnership by sharing Stemilt’s signature Piñata® variety apple with Stowell’s Cortina restaurant this season. According to the company’s press release, Stemilt’s Piñata has fast become a favorite with its unique tropical flavors and ability to span different culinary applications—from salads to traditional desserts—and Stowell is already familiar with the fruit.
“Most people see an apple as an apple, but there’s quite a bit of contrast between the different varieties,” said Stowell. “What I love most about Piñata is its balance between sugars and acids. It has enough of both to stand on its own, which fits well with my desire to keep food simple and fresh.”
In the coming months, Stemilt will host Stowell in Wenatchee, WA, allowing the chef to experience the sights and sounds involved in harvesting and packing fruit. The company will reportedly also share Stowell’s culinary talents with its team members and visitors through live demonstrations, as well as with consumers via its social and digital channels.
“This partnership allows us to continue to spread authenticity with consumers about how our fruits are grown and cared for, whether it’s at our farms or on the menu at an acclaimed restaurant,” said Shales. “Ethan is a self-taught chef and as authentic as they get. We are going to have a lot of fun sharing our joint stories to the culinary world.”
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