Wednesday, June 29, 2011
WHEN CHARLIE Bodony presented his Port Townsend-grown alder-smoked paprika at Seattle's sixth annual Farmer Fisher Chef Connection in February, locavore chefs were all over it. And what started as a pepper-growing hobby in 2007 started taking root as a full-fledged business.
"The Herbfarm ordered an ounce of every variety I sell," says Bodony, referring to the Woodinville restaurant renowned for its reliance on high-quality local ingredients. "They wanted the whole range of flavors in their toolbox."
And quite a range of flavors that is. Bodony lists five varieties of smoked pepper on his website (www.aldersmoked.com), and three varieties of dried peppers that are not smoked. (Read More)
Posted by JOlmsted at 6:25 PM