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Northwest icon Angelo Pellegrini was a pioneer promoter of a healthful, local American cuisine, close to the earth and in the service of community. His ideas about “food and the good life” fall into four broad categories. The Pellegrini Foundation is dedicated to furthering these principles, and seeks to honor individuals and groups pursuing these goals.

Food: fresh, healthful, seasonal, produced close to the earth and the community that consumes it. 

 Wine: fine wines from quality viticulture, made by amateur vintners as well as professionals.

 Cuisine: down-to-earth regional, seasonal and artisanal cuisine on the domestic and the restaurant table alike.

Celebration: to encourage a deeper appreciation of the vital role of food, drink, and community by means of all media—words, images, and sounds.

 

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Pellegrini Foundation: Celebrating the legend of an American buongustaio

The list of honorees reads like a who’s who among Seattle’s culinary elite: Armandino Batali of Salumi; food marketer Jon Rowley; Frank Isernio, founder of Isernio’s Sausage; restaurateur Tom Douglas and his wife Jackie Cross; and most recently, Charles and Rose Ann Finkel, legendary brewmeisters and founders of Pike Brewing Company. These are just a […]

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The Pellegrini Bean

Back in the early days of the Herbfarm Restaurant, a distinguished group of diners came to lunch. In that party were chefs Paul Bertolli, Alice Waters, and Professor Angelo Pellegrini, a noted culinary expert. Boy, were we scared! At the end of the afternoon, “Pelle,” as he was called, said that we did “pretty good” […]

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Props to Pelle

Crosscut.com’s food writer Ronald Holden tells his readers that fall’s the time to build that garden of their dreams. He ends his tribute to local proponents of home gardens including Vashon Island farmer-cheesemaker Kurt Timmermeister with a shout-out to Our Founder Angelo Pellegrini: Read all about it here.

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