Food Haus

Bringing Germany to Market

Wednesday, April 23, 2014

When Riley White-Brainard first started talking about Food Haus, I figured we were having the standard restaurant fantasy conversation we’d had many times before, slurping whiskeys and dreamily discussing briskets and whether endive is an economically feasible vegetable.

We’d often wax poetic about food trucks and restaurants; excitedly blurting out whatever entrees we’d like to serve. So I was surprised when the next time I saw Riley he’d drawn up a menu—and two weeks later had recruited his best friend, Ian Everyhope, and longtime food service pal, Zach Wehrmeyer. It was the first time any of them had attempted to begin a food operation from the ground up.

Although Riley initiated Food Haus’ creation, Zach and Ian’s ideas were quickly embraced and soon they’d created a menu they were all proud of. “It’s been a huge collaboration,”  Riley says. “None of us were going to do something all three of us weren’t set on.” Before I knew it, they’d begun grinding sausages and had perfected their pickled vegetables, nearly ready for opening weekend at the Bellingham Farmers Market.

Having recently returned from a three-month stage in Germany (an unpaid internship in an esteemed kitchen), Ian’s experiences abroad lent a decidedly traditional German foundation for the menu to be built on. The three then worked together to update old classics with a fresh approach.

Pork belly ($9), though often revered as a king of gluttonous foods, is rethought as thin slices of belly atop grilled potato planks and served with a dollop of house-made barbeque sauce. The dish is surprisingly light, and the barbeque sauce is tremendous—don’t be shy to ask for extra.

The Reuben ($10), a Bellingham favorite, offers a unique and tasty flavor due to the fresh brining process for the brisket, as well as the spice blend. While many briskets use pickling spices, Food Haus’ meat is seasoned with juniper berry, nutmeg, cloves and cinnamon. The health department’s mandate to use kosher salt instead of nitrate salt in the brining solution gives the brisket a brown color instead of the standard pink, but don’t let it fool you—it’s absolutely packed with great flavor.

Food Haus offers two types of sausage, bratwurst and fresh ($9). They are both outstanding, and I had difficulty deciding which I preferred, though if push came to shove I’d choose fresh. Unlike most sausages, which are dense, fatty things, these are miraculously soft and totally devoid of those hot, oily pockets that I’ve grown to expect from most sausages coming off the grill during barbecue season. Dress them up with sweet relish, Dijon, and my favorite, curry ketchup, and they are a real delight.

Both the sausages and the pork belly come with a simple green salad with tart, crunchy pickled radish and endive on top. For the vegetarians, the German salad ($6.50) is piled high with a refreshing and light assortment of pickled vegetables, and the tempe salad ($6.50) offers more substantial fare.

Another veggie-friendly option is the portabella spätzle ($7), which is so popular it has sold out every week despite the Food Haus guys having upped their recipe twice. Spätzle, an egg noodle, is drenched in a creamy portabella sauce (or a bratwurst-bacon sauce for the meat-eaters) and topped with a few cherry tomatoes and fresh basil.

Riley had always dreamed of making something like this happen, but life—jobs, relationships and obligations—are difficult to juggle. When I asked him what inspired him to make this fresh start, he told me that he’d always wanted a feeling of propriety in his work, and the Bellingham Farmers Market stand was his chance. Based on the amount of excitement from the market’s patrons, I don’t doubt this is exactly the opportunity they were all hoping for.

Visit Food Haus from 10am-3pm every Saturday at the Bellingham Farmers Market at the Depot Market Square, 1100 Railroad Ave.

Ticket Cascadia
More Food...
Storm Warming
The fruits of fall

On a recent visit to my father’s house on Lummi Island, I helped myself to a hefty bag of pears and apples sourced from a giant mound of fruit he had spread out on one of his living room recliners (don’t ask).

“I got those from my friend Henry’s garden on the sunny side of the island,” my…

more »
Tuber Talk
When beets go solo

Beets are a challenging food. No vegetable feels so much like work—or tastes so much like dirt. Which surely means beets must be supremely good for you.

But dense tubers are problematic to mess with. You can’t just rifle through the fridge, find some beets and add them to your rice pilaf…

more »
A taste of Whatcom County

It takes one helluva carbonated beverage to stun me into silence, but the Sicilian lemon with balsamic vinegar, muddled mint and soda water at Drizzle in Lynden did exactly that.

Drizzle opened on Lynden’s Front Street just before Christmas last year. Owners Ross and Dana Driscoll had…

more »
Handling the truth


City Club Meeting

11:30am|Northwood Hall

Finger Painting for Grownups

3:00pm|Hops 'n Headz

Salish Sea Origins

4:00pm|Wilson Library

Marry Shelley's Frankenstein

6:00pm|Blaine Library

Wildlife Photography

6:00pm|South Whatcom Library

Group Run

6:00pm|Skagit Running Company

Winter Camping Basics


Group Run

6:00pm|Skagit Running Company

Basic Nutrients

6:30pm|Cordata Community Food Co-op

WJMAC Concert

7:00pm|Unity Spiritual Center


7:00pm|Village Books

Family Game Night

7:30pm|DUG Theater

MBT Ben Folds Artifacts Wine Bar
Handling the truth


Creepy Cabaret

6:30pm|Bellingham High School

Costume Party

6:30pm|Blaine Library

Scream Fair Haunted House

6:30pm|Northwest Washington Fairgrounds

Berlin is My Paris

7:00pm|Village Books

Arsenic and Old Lace

7:00pm|Lynden Pioneer Museum

MBT Ben Folds Andrew Subin
Handling the truth


Scream Fair Haunted House

6:30pm|Northwest Washington Fairgrounds

Arsenic and Old Lace

7:00pm|Lynden Pioneer Museum

Wild Things

9:30am|Stimpson Family Nature Reserve

Parkinson's Dance Class

10:00am|Ballet Bellingham

Spanish Storytime

10:00am|Lynden Library

Ferndale Farmers Market

1:00pm|Cherry Street

Final Ferndale Market

1:00pm|Cherry Street

Scary Bake Sale

1:30pm|Blaine Library

Gates and Fires

4:00pm|Village Books

Artist Talk

5:30pm|Syre Student Center

Gore and Lore Tours

6:00pm|Historic Fairhaven and downtown Bellingham

Art Party

6:00pm|Tillie Lace Gallery

Hamster Ball

6:30pm|Bellingham Cruise Terminal

Panic Squad

7:00pm|Lynden Middle School

Ben Folds and a Piano

7:30pm|Mount Baker Theatre

Our Town

7:30pm|Lincoln Theatre

Back to School Catechism

7:30pm|McIntyre Hall


8:00pm|Upfront Theatre


8:00pm|Old Main Theater

Rocky Horror Picture Show

8:00pm|Walton Theatre

Ghosts of Concrete

11:00pm|Skagit County Community Action Center

see our complete calendar »

MBT Once MBT Ben Folds Bellingham Farmer’s Market Northwood Steak and Crab Artifacts Wine Bar Swinomish 2016 Andrew Subin Village Books Lydia Place Cascadia Weekly Subscribe Ad 1 Everybody’s Store