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I don’t claim to be a foodie – I just like to eat. And I can eat (and drink) very well with the myriad of fast casual and fine dining options available in Snohomish. From a four-napkin sandwich devoured at Christa’s Sandwichboard or the savory Clams Foster that I frequently recommend at Roger’s Riverview Bistro, to a perfectly concocted craft cocktail imagined by Bex Woolman, the Snohomish food and bar scene is starting to get some serious culinary street cred.  

From classically trained chefs to cooks with no formal professional experience,  – meet 7 culinary rock stars grilling, simmering, roasting, and concocting delightful meals and beverages that are elevating the food offerings found in SnoTown.

JOEL CHILDS, THE CHEF BEHIND THE CURTAIN

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Born in Belfast and raised in England, Chef Joel Childs says his culinary chops were made in the USA.

Joel and business partner, Bex Woolman recently renovated their new boutique restaurant, the Chef Behind the Curtain to offer a reservation only, 7-course dinner with 5 matched wines inspired from the chef’s experiences living in Europe, Canada and the US.

“We want to elevate, and challenge your idea of food,” said Joel.  “We want to engage with the people in our community by sharing our experience of food and wine. I use food as the platform to cross cultural and social division.”

To get the most out the ingredients that are available locally, Chef Childs changes the menu monthly as well as seasonally, He has built relationships with the local farming community to be able to source his proteins, as well as his produce. .

“I feel like a conductor of an orchestra, bringing all of the elements together. From designing the menu and preparing the dishes, to coordinating the flow of service and the guest experience – I bring all of these things together for a beautifully executed evening.”

113 Avenue C.

RUNGUAPA “BOOM” MARTIN

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Rungnapa “Boom” Martin honed her skills after working in another Thai restaurant, Noppakao for many years.  Her approach to Thai cooking is to be authentic as possible, importing spices from Central Thailand. Her most popular dishes are the Red Curry and Green Curry, followed by her Crispy Garlic Chicken, a recipe she developed with traditional Thai spices and loads of garlic.  When asked, Boom said she prefers her Thai food spicy, always at least 4 or 5 stars. When I told her I usually just get a 1, she just shook her head……

Like most of our restaurants in Snohomish, Thai and Taps takeout operation has exploded – with pickup and delivery accounting for 60% of business. “Our customers have been supporting local by ordering directly from our website instead of a delivery service. Those services (like Uber Eats and Grub Hub) charge 30% more and charge the restaurant a commission.” If takeout is not your thing, Boom and her partner Tami  have built a beautiful outdoor dining space to allow diners who wish to eat outside a more comfortable experience.

115 Avenue A.

BEX WOOLMAN

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Extensive cocktail knowledge and superior mixing skills, these are two qualities almost everyone will think of when they picture a good bartender. And for Bex Woolman, Snohomish’s most prolific bartender, these qualities are just the bare minimum. “My real job is to make a guest feel welcome and accepted.”

“Anyone can make the cocktails that I can make,” mused Bex.  “I can teach anyone how to make any of my signature Bex drinks. But the ability to look someone in the eye and really listen isn’t something that can be taught. I think we need to remember in this job, people are coming here because they need you, they don’t know they do – but they do! It’s my job to create a momentary connection no matter how busy I am. And if I do my job correctly, I’m able to create moments where people feel heard, transported – where they can relax and be for a little while.” When someone leaves, I say “The pleasure was mine.”

If you go
Bex can be found at The Repp and Who’s on First. Check the establishment for schedule.

JOE PACE, PACE KITCHEN

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Working exclusively with Randolph Cellars, Joe Pace of Pace Kitchen is pairing more than just charcuterie to complement the award winning wines. Roasted Bone Marrow, Oxtail Osso Buco and house made Lamb Ragu are just an example of what can be found on the seasonal menu.

Joe gained his professional experience over the last 16 years working at various local restaurants such as Russell’s, Purple, Epulo, and Churchkey Pub. He attended Seattle Central Culinary Academy from 2008 to 2011. “Those were actually some of the hardest days,” he said. “I would be cooking from 7am-midnight most days since I also had a full time line cook job.”

Joe designs his menu to be paired with Randolph Cellars wines. His goal is to offer menu items that no one else has in town which is why he created his bone marrow dish. “It’s just something you can’t find many places.” The menu changes seasonally and every three months so there is always something new to try. He feel this keeps his menu fresh, up to date, and also keeps him on his toes.

Currently, his favorite menu items are the Lamb Ragu and the bone marrow. “I enjoy the Ragu dish, because I enjoy sauté items. Building layers of flavors in a sauté pan has always been something I’ve liked. As for the bone marrow dish, you just feel good after you eat it. It’s loaded with nutrients and minerals, and you can noticeably tell a difference after you eat it. I also find it comically ironic that I put Demi on the bone marrow. Demi is a bone sauce essentially, so I’m putting bone sauce on bone.”

Joe is getting ready to announce some exclusive Winemaker dinners soon, so stay tuned.

1007 First Street

DIANA ESTRADA, COCO’S MARISCO AND BAR

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Diane Estrada began working as a part time waitress at the early age of 14 for A&W. She could only work a few hours per week because of her age, but she loved being in the restaurant and knew that was what she wanted for her career. She’s done it all too—waitressing, bartending, preparing food and now, she gets to say, Boss!

Her food is from Mazatlán Sinaloa Mexico. “I make the best authentic Mexican seafood in the area, preparing our own sauces each week. We have spicy, sweet, creamy, crunchy, and fruity varieties to choose from. Our name Coco’s Mariscos stands for the seafood served inside the coconuts, still having your coconut juice on the side and pulp as will to try everything!”

Diane’s hope is for her restaurant to be tried by everyone. “I know after dining with us one time, you’ll come back. I love to see different cultures come in and and step out of their comfort zone to try new plates.”

I asked her if you had to try one dish—what it would be. “I love everything, but if I had to choose a plate to be my favorite, I would definitely suggest our plate named Coco Machin… it’s a ceviche mix with the perfect kick of spicy. You’ll love it too!”

707 Bickford Avenue, Suite F

CRAIG SWANSON, THE OXFORD SALOON

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Amidst playful banter and good-natured chiding from staff, Craig Swanson, co-owner of The Oxford Saloon takes his employees ribbing in stride while concocting his favorite spring cocktail, the Blueberry Margarita. The back and forth is as entertaining as the mixology itself, and Craig and his team eventually lure those who sit at the bar to join in. The atmosphere is fun and lively, and one of the reasons this gathering place feels like family to so many.

As one of the oldest bars in Snohomish County, this historic saloon has been serving upscale bar classics for over a hundred years. The hand carved wooden back bar is original and where Craig starts “his production” crafting his signature cocktails for his fans. “It almost seems like you’re onstage,” said Craig. “I have an audience, it’s a very intimate setting. I’m crafting something for them, conversing with them. I’m learning about them. It’s a whole performance right there in a little micro moment. And I get to do that over and over each night for my guests.”

913 First Street

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