Chef Adam Stevenson and His Wife Kickstart Line of Cashew Milk

By Seattle Mag October 28, 2014

cashew-milk

Adam Stevenson, who made a name for himself as the chef of the now long-gone Earth & Ocean restaurant (replaced by TRACE) at the W Hotel, is joining forces with his wife to market a new line of small batch cashew milk.

Currently the executive chef at Motif Hotel (formerly the Red Lion), Stevenson and Lynnette Mathias, a registered nurse, have launched a Kickstarter campaign to raise $15,000 for commercial kitchen space and supplies for NuTiger Organics.

The couple realized the potential for this product when their three-year old daughter was taken off dairy after being diagnosed with eczema. Mathias came up with her own recipe for raw cashew milk that’s free of stabilizers and preservatives. This technique, known as high-pressure processing, which maintains the enzymes in the nuts, is also what requires the most money. It will also help them expand out of the regional market. 

You can find more information on the product through their Kickstarterwebsite, and Facebook page. Currently, they’re about 3-percent funded. 

 

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