Meet Chef Stew with Local 360: Locally Sourced and Sustainable

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PHOTO CREDIT TO CHARLES KOH

In the corner of Seattle’s most densely populated neighborhood, you’ll find a restaurant that focuses on the true meaning of local. “Local 360” is committed to sourcing its products from the most humane farms and raw ingredients within a 360 mile radius of Seattle, currently 90% of raw ingredients fall within the distance. Lemons, limes, coffee and a handful of other ingredients just don’t grow in Cascadia (anytime of the year) so those are Certified Organic from the closest place possible. Each dish is carefully executed with fresh ingredients, rich flavors, and “comfort-food” style dishes that will make you feel right at home.

Meet Chef Stew Navarre (Ex-Canlis) – A native Texan by way of Alaska, Chef Stew attributes much of his love of cuisine to his split upbringing between Anchorage and Houston. Whether it was combat fishing on the Kenai River for salmon or kayak fishing for sharks in the Gulf, preparing the harvest is where his passion lies. It was only a matter of time before the Pacific Northwest’s richness lured Stew and his wife into making it their home.
Stew began his training at the Culinary Institute of America in Hyde Park, NY in 2004, and completed his B.S. at The University of Houston in Restaurant Management in 2007. In Houston, Stew worked in hotels and restaurants following Chef Ryan Pera. He helped open The Grove, as Chef Ryan’s Sous Chef. A sizeable farm to table restaurant, The Grove was a trailblazer in supporting local farmers, ranchers and fisherman. 
Next, Stew pursued his love for the ocean, as a chef cooking on private yachts. Docking in obscure ports of call around the globe posed sourcing challenges. Creating relationships with the local farmers and fishermen was the only way to ensure the freshest product for guests and crew. After moving to Seattle, Stew began working under Chef Jason Franey at Canlis as his Chef de Brigade. He continued to learn new techniques and standards as well as develop relationships with local producers.

What does “sustainable” mean to Local 360? It means relying on and investing in immediate community and geological placement. It means utilizing our resources in an efficient and renewable manner that we find closest to us. It means dedicating ourselves to ensuring the health of our neighbors and loved ones by using the freshest, most naturally grown sources.  Local 360 believes that local produce, meat, and grains are more than mere vehicles for nutrients, but vital parts of the intricate system that supports our environment and the good folks who live here.

Produce
The bulk of our produce is sourced from local farms using sustainable growing and harvesting methods. We give priority to naturally grown fruits and vegetables. When these qualifications are not available, we source as locally as possible, with USDA certified Organic products receiving priority.

Meat
All animals are fed 100% vegetarian diets and treated humanely. No growth promoting hormones. In our bovines, we prefer diets that are at least 2/3 grass-fed. All Poultry is cage-free.

Seafood
All is top rated by Monterey Bay Aquarium’s Seafood Watch Program. We prefer local, line-caught fish over farm-raised. No dyes or antibiotics.

Dairy/Eggs
All eggs from cage-free, pastured hens. No antibiotics. No rBGH or other growth-promoting hormones in any dairy products.

Bread/flour/oil
Bread is locally baked fresh daily. All flour is milled locally from 100% local wheat. Our oil is 100% USDA Certified Organic.

Coffee/sugar
Our coffee is award-winning and roasted in Seattle. Our sugar is Fair-Trade certified and Organic.

Beer and Wine
100% local, organic when possible.

Spirits
We feature and steer our customers towards local craft distilleries, who use local ingredients and sustainable methods.

Paper Products:
Minimal use of paper cups and plastic lids. We encourage the use of re-usable cups and tumblers. Cloth napkins for in-house diners. All necessary paper products and to-go containers are 100% compostable. No chemical treatments or dye.



Rabbit Potpie


White Collar- Grapefruit, Lime, Bitters and Workers No. 9 Vodka (by Fremont Mischief) 



If you love COLA, you’ll have to make sure to order Local 360’s locally produced soda that is natural, and no high-fructose corn syrup. Along with the cola, guests can order citrus juices that are 100% Organic, from the West Coast. All apple/berry juices are from within 360 miles made by farms that adhere to high produce standards. 100% local production of teas with Organic sourcing for all non-local ingredients.


Rootbeer Glazed Pork Belly, housemade Baked Beans (white)



Charcuterie Plate: (rotates with local sourcing) Dinah’s Cheese, Grand Central Baguette, Housemade Pickles



Smoked Pork Shank, Warm Potato Salad, Mustard Jus





Stumptown Coffee Latte, Chocolate Tart, Apricot Chutney



PS, we HIGHLY recommend the Bacon Happy Hour Menu. Make sure to check back daily to hear when the next date is!  From a Mud Bath, (Hickory bacon vodka, Mud Puddle Chocolate, chocolate bitters, sea salt), raw oysters, bacon onion jam sammies, corndogs, housemade pretzels, Mini bacon mac and cheese, Bacon root beer cookies and more!

Local 360 // 2234 1st Ave, Seattle, Washington 98121, (206) 441-9360

Written by Charles

Charles Koh founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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