Bite of Seattle Recap

Cameron and I had a wild 3 day weekend at the Bite of Seattle. It was the biggest event we've done so far since we launched Brazi Bites, 12 hours a day for 3 days with near 500,000 people coming through the Seattle Center. The sun was shining, music was playing and we made many new friends.

We had a great time meeting people from all over the country. Also met many fellow Brazilians living in Seattle - they always spot Brazi Bites from a mile away.  Here is a recap in photos.


We left Portland for Seattle Thursday at 5AM. Got coffee/happy at Dutch Bros half way there. It was early but we were ordered to "Dig Life" so we did.

 Got to the Seattle Center on time. Phew! Booth all set up, ready to go.

Gotta love some sunshine and the Space Needle as a backdrop!

These two read about us online and were way excited to try our cheese bread. They were some of our very first customers at the Bite on Thursday. Thanks girls, you're awesome!

Got to walk around for a few minutes during a lunch break and check out the huge crowd on Saturday. Ate Indian food from Chutneys Queen Anne - delicious! I wish I had taken a photo of my plate but I was starving and it was too good to wait.

We baked our cheese bread fresh non-stop. Countless trays coming out of the oven every hour.

Sunday, this stylish family was excited to spot our booth and find healthy, gluten-free snacks at the Bite. They were having a blast. This is one of my favorite pics from the weeekend.

We left the Seattle Center Sunday at 8PM and drove straight back to Portland. Work awaited Monday morning... no rest for entrepreneurs right? As we say, cheese bread never sleeps!!

The Bite of Seattle by the numbers:

3 days, 36 hours, 4,500 pieces of Brazi Bites baked!

Post by: Junea

Happy 4th! Stay cool with spicy foods

Temperatures are high in Portland and most of western states these days and everyone is looking for a way to beat the heat. Did you know eating spicy foods can actually cool you off?

It sounds counter intuitive but apparently spicy foods may actually make you feel warmer at first, and then make you feel cooler. This is also one of the reasons why spicy foods are so popular in tropical countries.

To celebrate 4th of July we'll be pairing Jalapeño Brazi Bites with an awesome Summer Corn Chowder recipe from Food52. Check out the full recipe below and some tips on how to bake Brazi Bites Jalapeño like a pro.

Happy 4th of July!!

Tip - Pre-heat oven to 400F before you take the Brazi Bites bag out of the freezer. Pre-heating the oven gives the bites the crispy crust and round shape they're suppose to have. If the oven is cool the bites might end up mushy.

Summer Corn Crowder Recipe

Source: Food 52

Serves 6

• 6medium ears of corn
• 6strips of bacon, cut into 1/2-inch pieces
• 1small onion
• 1medium poblano, finely chopped
• 1jalapeño pepper, seeded and finely chopped
• 1small celery rib, finely chopped
• 3medium tomatoes, peeled, seeded and finely chopped
• 2medium boiling potatoes (about 1 pound), peeled and cubed
• 1teaspoon salt
• 1/8teaspoon ground allspice
• Pinch of sugar
• 1small bay leaf
• 2cups light cream, at room temperature
• 1cup milk
• Freshly ground black pepper
• Chopped parsley, for garnish

1. Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the "milk"; set aside.
2. In a large saucepan, fry the bacon over moderately high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Crumble and reserve.
3. Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the poblano pepper, jalapeño and celery and cook until slightly softened, about 2 minutes. Add the tomatoes, potatoes, salt, allspice, sugar, bay leaf and the reserved corn kernels and their "milk" and stir well. Cook over moderate heat until mixture begins to sizzle.
4. Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with the crumbled bacon and parsley.