Many cities have farmers markets and open-air venues where growers and craftsmen sell their goods. Over the years many have become local institutions and some boast regional reputations but there is only one Pike Place Market.
When you come to Seattle some time at the market is a must. On our first family visit to this city we spent an afternoon at Pike’s Place Market. We visited the aquarium, my wife bought flowers and we left with a bundle of steamed Dungeness crab for a feast back at our hotel. We’ve been to Seattle a number of times since and have always made time for a visit to Pike’s Place.
Pike Place Market has been a part of Seattle’ story for a long time. Leading up to the summer of 1907 the rapid growth of the city had produced a system of wholesalers who had taken control of the buying and selling of fisherman’s catches, farm produce, dairy products and dozens of other commodities. They had over the previous years driven retail prices up in the boom-town while reducing their wholesale costs. The situation was growing out of control when Seattle City Councilman, Thomas Revelle put forward a proposal where the city would create a public market where fisherman, farmers and citizens could come to sell and buy goods directly in an open market.
Beginning on August 17, 1907, crowds of shoppers seeking fish, produce and hard goods flocked to the new marketplace. In just weeks, dozens of sellers were gathering daily to sell along the created road named Pike Place.
Frank Goodwin, who had made a fortune in the Klondike Gold Rush, began building the permanent structures that make up the Market and it continues today as a thriving and exciting place to visit and shop along the Seattle waterfront.
If you travel west on Florida State Road 24 from Gainesville to where the road literally ends, you find yourself in a bit of old Florida. Out in the middle of nowhere on Florida’s northwest coast is the little village of Cedar Key with its’ population of around 700. At the corner of D and 2nd is Tony’s Seafood Restaurant which is home to what many claim is the world’s best clam chowder.
The Great Chowder Cook-Off is an annual event that has been held at the Newport Yachting Center in Newport, Rhode Island, for thirty-three years. It ranks right up there with the Terlingua International Championship Chili Cookoff or the Texas Championship BBQ Cookoff. All these American classic foods have passionate followers by the millions, hero’s by the score with reputations to protect and profit from.
On Saturday June 6, 2009 Tony’s Cedar Key Clam Chowder won the 28th Annual Great Chowder Cook-off and claimed the title, Clam Chowder World Champion.
Back for another title hunt in New England, Tony’s took to the field again on June 5, 2010 and for the second consecutive year won the 29th Annual Great Chowder Cook-off claiming another Clam Chowder World Championship.
At stake on June 4, 2011 was a third title and a chance for the recipe to be retired into the Cook-Off Hall of Fame. Not even a Grand Champion Chowder from New Jersey could deny Tony’s a third world championship. For the third year in a row Tony’s Cedar Key Clam Chowder captured the title and did so with impressive style in another landslide victory.
With Tony’s third title in three years and the recipe retired into the Great Chowder Cook-off Hall of Fame, the future is still bright for what many fans call the “King of Chowder”.
On our visit to Cedar Key that was where we went for our first meal and we were not disappointed. Some people come to this tiny town for the fishing and some come for the art galleries and crafts shops but we came for the chowder and all I can offer is it was worth the drive. If you are looking for white tablecloths and atmosphere you’re probably going to be disappointed but you won’t be in the food and specifically their world champion chowder.
If out of the way Cedar Key is too far to go for a bowl of chowder you can mail order some, as they have a very successful canning and shipping operation as well.