"Pressure Cooker" Cowboy Beans with Demitri's Steak Sauce

Demitri's Bloody Mary Seasoning Mix isn't just for drinks. We used the all natural Classic Recipe for a twist on a comfort food favorite - cowboy beans! Easy to make and ready in only 20 minutes, the "Pressure Cooker" Cowboy Beans with Demitri's Steak Sauce is full of flavor and the perfect side to pork, sausage, steak or hamburger. 

Topics: Cooking & Recipes

Revitalizing Cutters Point Coffee Co.

Upon entering the newly remodeled Cutters Point in Gig Harbor, you may feel that you have stepped foot into a cozy sail loft or warehouse from 100 years ago. Beautiful reclaimed wood and rusted tin create an authentic, warm and welcoming place to gather and socialize. And the look and feel of the space directly reflect what Cutters Point aims to do; make a difference in a warm and welcoming way by enriching the lives of those in the community through coffee and relationships. The decision to remodel and rebrand was largely driven by this mission as well as owner Brooke Payne's commitment to the community and coffee that he serves.

Read below to learn more about this exciting contract and design project! 

Topics: Restaurant Design Restaurants & Bars

Meet Your Salesperson: Josh Smith

It's amazing what can happen when you combine a positive attitude with determination and gratitude. For Josh Smith, Territory Sales Representative in Seattle, that combination opened doors for him that may have otherwise been unimagined. Starting his career with Bargreen Ellingson in the distribution center, Smith worked his way into territory sales and now manages a territory that is one of the most densely-populated and growing cities in the Pacific Northwest. Read Smith's interview below to get a sense of his journey (and sense of humor) as well as the challenges that serve as motivation for him every day. 

Topics: Meet Your Salesperson Interviews

Branching Out: Jeff Gentling on the Importance of Customer Service, Technology & Listening

With a territory sprawling from Auburn to Burien to Northgate, Elliot Bay, and Snoqualmie Pass, a food scene exploding with new restaurants, chefs, and influencers every day, and a staff of 44, Seattle General Manager, Jeff Gentling, has a lot of exciting opportunities on his plate. In our latest Branching Out feature, Gentling opens up about one of his most inspiring customer moments, the importance of listening, and the simple joys of working in the foodservice industry. Read his interview below. 

Topics: Branching Out Interviews

Holiday Pears with Blue Cheese, Nuts, & Honey

'Tis the season for Holiday Pears! We partnered with Metropolitan Market to bring you a delectable recipe using their annual Comice Holiday Pears grown in Talent, OR. These sweet and creamy pears garnished with crumbled blue cheese, almonds, and clover honey are perfect as an appetizer or savory dessert. 

Topics: Cooking & Recipes

An Interview with Chef and Restaurant Owner, Adam Hegsted

From being featured in the South Beach Food & Wine festival, to winning Innovator of the Year from the National Beef Council and United Fresh, to being named Catalyst magazine's Top 20 Under 40 Leaders and 50 Most Influential People in Spokane, WA, Adam Hegsted, restaurant owner and chef, has accomplished much in his relatively short career. He was invited to cook at the James Beard house and Star Chef's in New York - twice - and was also a semi-finalist for the prestigious James Beard Award. Read Hegsted's interview below, to find out what motivates him, where he finds his inspiration for new dishes, and why you need to try the banana pancakes at Yards Bruncheon, one of Hegsted's six restaurants located in Eastern Washington. 
Topics: Restaurants & Bars

Spiced Harvest Rum Cider Cocktail

If you're searching for the perfect cocktail to transition from autumn to winter, try our drink recipe for Spiced Harvest Rum Cider. Spiced rum, nutmeg, cinnamon, and clove infused cider with a hint of lemon give this cocktail a nice balance of sugar and spice. 

Topics: Cooking & Recipes

Meet Your Salesperson: Ryan Lockwood


WSU Hospitality Kitchen & Lab

Ryan Lockwood, Sales Representative for Bargreen Ellingson's Spokane branch, knows what it takes to excel in the foodservice industry. From humble beginnings working as a bus boy to earning a degree in Hospitality Business Management from Washington State University, and now, as a successful sales representative, Lockwood's in-depth knowledge and experience is what gives him his edge. Pair that with the genuine care he shows for his customers and you have a recipe for success. Read his interview below for advice and expertise and see how he is making positive changes for his customers in Spokane and beyond.  

Topics: Meet Your Salesperson

Pumpkin Spice Cookies

It seems like everything is pumpkin-flavored this time of year; pumpkin lattes, pumpkin bread, pumpkin chips, pumpkin salsa - the list goes on and on. We decided to create a not-so-basic Pumpkin Spice Cookie recipe that is surprisingly free of dairy, nuts, soy and gluten (optional) but you would never know by its slightly crunchy outside and soft and chewy inside complete with a hint of cinnamon, spices and of course, pumpkin. Serve with a cup of tea or side of vanilla ice cream for a truly decadent dessert. 
Topics: Cooking & Recipes

Branching Out: Spokane General Manager, Tami Kennedy, Talks Success and Empowerment

With a management style respected and admired by her entire team, General Manager, Tami Kennedy, has helped the Bargreen Ellingson Spokane branch reach tremendous success. Covering all of Eastern Washington from the Canadian border to the Idaho Panhandle, Pullman, Moses Lake, Spokane and beyond, the small team of fifteen brought in 8 million dollars in sales in 2015, and has helped grow the "meat and potatoes town" into "a vibrant, multicultural" city with an ever-growing food scene. Read Kennedy's interview below to learn about her journey to success - a journey that she pursues every day with a positive attitude, determination, diligence and dedication to her team and herself. 

Topics: Branching Out Interviews