How Pickle Got Out of a Jam is the brainchild of owners Venessa Goldberg and James Kennicott, Pacific Northwest natives to the core. Venessa and James have been building relationships with NW growers to develop their farm-to-lunchbox mobile menu, and they're anxious to roll their truck, Alan, into the limelight with their seasonally inspired goodies. The menu for the truck features their homemade pickles and jams, as well as a variety of whole foods lunch favorites like soups and salads.
Cooking together since 2005, Venessa and James are excited to take their passion for all things delicious to the next level, and have been catering privately for almost a year. For Skelly and the Bean, they're gussying up the cast of regulars you might see when you stop by the truck:
Amuse Bouche with selection of pickles
A starter course of Greens with roasted beets, deep fried poached egg
Choose one of three things: 1) a pan seared sausage with kabocha spaetzle and seasonal mushrooms 2) smoked salmon cakes with wilted greens and root vegetable puree 3) A vegetarian version of the spaeztle option
dessert will be hazelnut daquoise, bourbon poached pears and black pepper caramel sauce.
menu subject to change, tax, tip and beverages not included
Skelly and the Bean
2359 10th ave E
seattle, WA 98102