About Bruschettina

Whether we and our politicians know it or not, Nature is party to all our deals and decisions, and she has more votes, a longer memory, and a sterner sense of justice than we do.
-Wendell Berry

Bruschettina was created in 2005 by Seattle chef Jennifer McIlvaine. After cooking Italian food for nearly ten years in local Philadelphia and Seattle restaurants, she combined her culinary skills and imagination with the spirit of local, sustainable organic farming that thrives here in the Pacific Northwest. Jennifer launched Bruschettina in the Ballard Farmers' Market to bring together Italian bruschetta and farm-fresh local market fare. Offering a changing assortment of choices based on seasonal availability, each week brings new combinations of fresh and sautéed toppings.

Jennifer travelled to Italy for a cooking internship in Summer 2006, and her plans changed when she met Federico. Learn more about that story on her blog here She sought someone who would continue Bruschettina in the same spirit, and later that Autumn the torch was passed to Kaci Creed, along with the secrets of such classics as Octopus and Chickpea Bruschetta. A local resident of the Fremont neighborhood in Seattle, Kaci left the El Camino to build on Jennifer's vision in local farmers' markets, and catered casual gatherings.