It's almost fall, but there's still plenty of late summer produce to be excited about, and Seattle is taking note with delicious food and drink specials, from fig and honey cupcakes to peach plum ice cream. Meanwhile, some purveyors are gearing up for fall with flavors like pumpkin beers, pomegranate doughnuts, and Schilling cider caramel apple ice cream. You'll find all the exciting flavors of this transitional time of year below. For more things to eat and drink, check out our full food and drink calendar.
Note: Availability may vary.
Central District Ice Cream
The ever-unique Central District ice cream shop has posted its September lineup of bold flavors, including two created in collaboration with Bar del Corso chef Melissa Miranda's Filipino pop-up Musang: Musang's Toasted Rice, toasted rice ice cream with candied bitter melon; Musang's Green Mango, green mango ice cream with bagoong brittle; Peanut Butter & Plum Jam, peanut butter ice cream with plum jam swirls; Yellow Squash & Thyme, a yellow squash custard with hints of fresh thyme; Chocolate Blackberry Sage, a chocolate blackberry ice cream with white chocolate chips; Guava Rosé Mimosa, guava rosé ice cream; Blueberry Malt, malted blueberry ice cream with white chocolate chips; and Coconut Cantaloupe, a dairy-free coconut and cantaloupe ice cream.
In tribute to the gloriously kitschy salad of the '70s, the Greenwood vegan ice cream parlor and sweet shop has reprised their ambrosia ice cream flavor, made with a Tillen Farms maraschino cherries, Dandies marshmallows, and pecans in a creamy pineapple base.
Seattle's original cupcakery has released five new flavors for late summer and the start of fall: Roasted Cherry Goat Cheese, a vanilla cupcake filled with house-made roasted cherry compote and swirled with goat cheese frosting with a dollop of more compote; Fig and Honey, a brown butter vanilla cupcake filled with fig compote, swirled with orange flavored cream cheese fig frosting and topped with fig compote and honey; Peanut Butter and Jelly, a vanilla cupcake filled with strawberry jelly, swirled with peanut butter frosting, and sprinkled with sweet and salty peanut mix; Apple Streusel, an apple-spiced cupcake filled with house-made apple pie filling, swirled with vanilla buttercream frosting, and topped with apple pie filling and cinnamon streusel; and Pumpkin Cardamom, a pumpkin spice cupcake with cardamom cream cheese frosting and spiced pumpkin seeds.
The local brewery has released its lineup of pumpkin beers for fall: Night Owl (a beloved pumpkin ale), Punkuccino (a pumpkin ale with Stumptown Coffee toddy, cinnamon, and nutmeg), The Great Pumpkin (an imperial pumpkin ale), and a new offering for this year, Dark Knife (a pumpkin Schwarzbier).
Frankie & Jo’s
The plant-based ice creamery has three seasonal flavors for September: SB&J, a sunflower butter and jelly ice cream made with a roasted sunflower seed butter coconut milk base, marionberry tomatillo jam, and candied sunflower seeds; Peach Plum, a stone fruit sherbet made with peaches and plums from Collins Family Orchards; and Pink Cloud, a flavor made in collaboration with the local vegan skincare company Herbivore Botanicals and inspired by their Pink Cloud moisture creme, with white tea coconut cashew milk ice cream and toasted coconut milk ice cream swirled together; vegan meringue with cardamom, rose petals, and vanilla; and toasted coconut flakes.
The molten chocolate cakery's vegan shake of the month is Salt and Pepper Cookies and Cream, made with house-made gluten-free and vegan "fauxreos," sea salt and cracked black pepper, Frankie & Jo's brown sugar vanilla ice cream, and vegan dark chocolate sauce. Their September molten cake is the Blue Star Espresso Molten Cake, made with Blue Star Coffee espresso in every component: molten chocolate cake, house-made condensed milk and espresso sauce, and the a crumbled espresso cookie over vanilla ice cream.
For September's flavors of the month, the macaron makers have rolled out Peanut Butter Choco Chip Cookie Dough and Blackberry Basil. Since September is Suicide Awareness month, the Blackberry Basil flavor is decorated with purple and turquoise for the colors of suicide awareness, and $1 for every Blackberry Basil macaron sold during the month will go to the American Foundation for Suicide Awareness.
The burger joint is celebrating their annual Fast Food Month with a lineup of weekly specials inspired by favorite fast-food mainstays. For the week of September 18, it's the Li'l Big Mac: Li'l Woody's take on the Big Mac, with fry sauce, sliced dill pickles, diced onions, shredded lettuce, grass-fed beef, and American cheese, available until September 25.
Molly Moon’s Ice Cream
The local ice cream shop's monthly flavors include Salty Toffee, a brown sugar toffee ice cream with house-made toffee and Theo chocolate chunks; Orchard Blondie, creamy stone-fruit ice cream with swirls of house-made "orchard jam" (made with Collins Orchard peaches, nectarines, and apricots) and white chocolate chip blondie chunks; Vegan Coconut Raspberry, a creamy coconut ice cream made with organic Viva Farms raspberries; and Blackberry Sorbet, a dairy-free sorbet made with organic Viva Farms blackberries. In addition, the sundae of the month for September is the Huckleberry Sundae, designed by Roosevelt High School culinary students: sweet cream ice cream topped with huckleberry curd, crisp crumble, whipped cream, and a Chukar cherry.
The Central District doughnut shop's September specials include pomegranate, blue cheese bacon blueberry, honey ginger, and kinako mochi. (Good news for anyone who didn't get to try August's peach fritter: it will be continued until fresh pomegranate is available.)
Salt and Straw
The Portland-based artisan ice cream producer's September flavors capture the essence of the "late summer harvest": Whatcom County Honey Rocky Road, a chocolate cream cheese ice cream with Oregon hazelnuts and homemade honey marshmallow fluff made with honey from BeeWorks Farm in Bellingham; Peach and Vanilla Bean Crumble, a vegan flavor made with homemade Hood River peach jam, vanilla bean coconut ice cream, and gluten-free crumble; Bone Marrow & Smoked Cherries, bone marrow ice cream with dark, sweet cherries smoked and aged in a bourbon syrup; Schilling Cider Caramel Apples, a creamy apple ice cream with swirls of Schilling Cider syrup and hand-burned vanilla caramel; and Hey Boo Coconut Jam & Rice Crispy Treats, a salt and vanilla ice cream with swirls of coconut jam and chocolate-covered candied rice clusters.
The gourmet cupcake bakery's September flavor of the month is Bananas Foster, made with organic banana cake filled with spiced rum brown sugar caramel and topped with Sailor Jerry rum-spiked toasted marshmallow meringue and a banana chip.