Leader In Washington’s Local Food Movement
Eric Garrett is a pioneer in Washington's local and seasonal food movement. The Hopeful Cup, his restaurant, is noted for its Pacific Northwest cuisine inventiveness. His work is part of the expanding Slow Food Movement, which promotes local food as a philosophy and practice. Its adherents want to be the polar opposite of fast food. Garrett is a well-known forager who is familiar with the land and geography of Washington. In the kitchen, he made a name for himself by incorporating French techniques into traditional Washington cuisine.
Garrett, who was born in Steilacoom, WA, decided to build his business there. "I've always liked the term "grow where you're planted." When I'm not at home, I fantasize about Washington's forests. The scent of the woods is all around you." Garrett converted the town's former post office into a restaurant. He has a changing exhibit of local and seasonal food displayed in antique post office boxes at the restaurant's entryway.
Garrett is the chef de cuisine of the restaurant. He oversees the kitchen and the whole culinary team, as well as the development of new cuisines and menus. Garrett emphasizes on sustainability by using locally renewable products like fish and mushrooms in his cooking meals, rather than traditional meats and imported haute cuisine elements.