Ras el Hanout & Pickled Rose Petal Jam

Chef Renee Erickson of The Walrus and The Carpenter, Seattle

Chef Renee’s empire of incredible Seattle restaurants—from Boat Street Cafe (which she took over at 24!) to oyster bar mecca The Walrus and The Carpenter—showcases her approachable French-Northwest style, as well as her appreciation for both international and local ingredients. Her passion for flavor has earned her multiple accolades across the country, including a James Beard Award for Best Chef Northwest.

Our delicious collaboration puts the spotlight on Renee’s heady, homemade Moroccan spice blend called Ras el Hanout, a mixture featuring nutmeg, mace, ginger, and a whole spice market full of flavor. The spice is balanced by a pickled rose petal jam, made by lightly pickling fresh rose petals in white wine vinegar and lemon juice before cooking down with sugar. Each scoop blooms with delicate floral flavors and bright acidity—one of the flavor combinations Chef Renee has perfected.

A portion of the proceeds from this series benefits the Share Our Strength Campaign in support of No Kid Hungry!