DRY Gives Back: DRY proudly supports our nation’s local, independent food producers
Because better food and drink begin with better ingredients! Visit DRY Gives Back to learn why DRY is committed to supporting local food producers and find out what’s happening in your local food community.
Mini Muscovy Duck Burgers with Sharp Cheddar, Caramelized Onions and Huckleberry Ketchup
Chef Dustin Clark / Wildwood Restaurant, Portland, OR
Pairs with: Lavender DRY Soda
For your next holiday party appetizer or buffet, take a new twist on the bite-sized burger from Portland’s acclaimed restaurant Wildwood.
Dungeness Crab Salad with Garlic, Roasted Shallots and Pomegranate Vinaigrette
Chef Thierry Rautureau / Rover’s Restaurant, Seattle, WA
Pairs with: Rhubarb DRY Soda
This recipe from Seattle's acclaimed "Chef in the Hat" combines mouth-watering Dungeness crab with a slightly tart yet sweet pomegranate vinaigrette. Serve as an appetizer or side dish.
Adapted from Chef Marcus Samuelsson's cookbook Aquavit: And the new Scandinavian cuisine Pairs with: Blood Orange DRY Soda
For a refreshing and lighter dinner idea, try pairing Blood Orange DRY Soda with this Scandinavian-inspired salad. Serve with a loaf of artisan bread.
DRY SODA CO. / 410 First Avenue South, Seattle, WA 98104 / 888.DRY.SODA (379.7632)