Creamy Cone Cafe

Creamy Cone Cafe is dedicated to serving the tastiest-highest quality sourced ice cream and sorbet in the Pacific Northwest. Smiles and Scoops is what we offer for all types of of events as we customize each catering opportunity to fulfill each customer.

A DJ and a Cook

Tarik Abdullah is a seasoned chef with 30 years of culinary experience across the country. Influenced by an upbringing in the Beacon Hill neighborhood of Seattle—a community home to residents from South Asia, the Middle East, and the Mediterranean—Tarik’s cooking is a flavorful fusion of spices representative of the diverse mix of cultures of his childhood.

Beyond the kitchen, Tarik has united communities through platforms like Morning Star and Midnight Mecca, providing valuable opportunities for aspiring youth in the culinary world. Recognized in media outlets such as Guide to Washington and Vice, Tarik won the 2018 Mayor’s Art Award for his impactful community work.

He recently launched Cooka T’s, a game-changing vegan concession stand at Lumen Field. His forthcoming project, Amin, will be a brick-and-mortar endeavor where he pays homage to family, his Seattle roots and his passion for spices, crafting a menu that reflects his culinary journey and the diverse cultural tapestry that shaped him.

Tarik Abdullah isn’t just a chef; he is a culinary ambassador, community builder, and a source of inspiration for those who follow their passion with purpose.

De La Soil

De La Soil, a true farm-to-table kitchen, is open in collaboration with Copperworks Kenmore, a cocktail bar, tasting room, and event space, operated by Copperworks Distilling Co.

Located along the Burke Gilman Trail and just one block north of Lake Washington, these two businesses together comprise a family-friendly 5,000-square-foot establishment that offers both indoor and outdoor seating and hosts a variety of community events, including seasonal suppers, concerts, artisan markets, and festive activities like breakfast with Santa.

Owned and operated by Chefs Cody & Andrea Westerfield, De La Soil will draw a large majority of its produce from the nearby Tuk Muk Farm in Woodinville, WA—a mere 20-minute bike ride away.

Chef Cody has previously led the kitchens of renowned Seattle establishments like Lecosho, Serafina Osteria, Cicchetti, and Frank’s Oyster House. He most recently helped launch Baker’s and Bar Miriam. Chef Andrea has worked as a pastry chef at several Seattle restaurants, including Lecosho and Serafina Osteria.

The duo initially established De La Soil as a private pop-up events company in 2018. “We were thrilled to transition from pop-ups to our own brick-and-mortar space, allowing us to deepen our bond with the community and present a menu that evolves with the seasons,” said Chef Cody Westerfield. “The idea of food uniting people drives us. With a butcher for a father and a baker for a mother, food was our bond. Though I lost them too soon, every dish I create with my wife, Andrea, tells our story. From opposite corners of the world—her Mexican heritage and my Swedish roots—we blend flavors and memories, always seeking to connect through the joy of sharing meals. Cooking is not just about food; it’s about honoring the past and writing new chapters together.”

Gold Coast Ghal

Cooking has always felt like home for Tina. Taught by her grandmothers in their kitchens, she learned by doing until the motions became muscle memory. By the age of four, she was entrusted with cooking rice, the highest honor in her West African household. After the civil war displaced her family in Liberia, she grew up in Ghana, where every shared meal felt like a reunion and a reminder that food could hold people together when the world could not.

When she eventually moved to the United States and later to Seattle in 2016, she missed both the familiar flavors of home and the community they represented. As a shy newcomer trying to create connection, she began hosting dinner parties and popups; those gatherings grew into what would become Gold Coast Kitchen. Today, everything she cooks is rooted in memory, migration, and her belief that food can create belonging, even oceans away from home.

Natoncks Metsu (Feeding My Cousins)

1988 Cocktail Lounge

1988 is a craft cocktail bar built on nostalgia. Inspired by the aromas and flavors of Asian home kitchens—pandan, Thai chili peppers, lemongrass, and fresh herbs—our cocktails reinterpret familiar ingredients in unexpected ways. Each drink is a tribute to the tastes, smells, and memories of growing up in an Asian household.  Proud to call Seattle home, the owners are honored to operate in the community where they grew up and are committed to elevating Georgetown’s presence on Seattle’s cocktail scene, one thoughtfully crafted drink at a time.