You can never have enough Yoga Studios. That’s true in Seattle, and it’s apparently truer in Seattle’s Maynard Park Neighborhood, where at last count we noted 37 Yoga Studios in an approximate 10 city-block radius. Yes, that seems about right. And…that seems about wrong, unless it’s a really, really interesting, ground-breaking Yoga Studio concept that’s never been seen. Well, we saw it, and we’re excited to tell you about it, because that’s what we do.
The latest entry, or to more accurately state it, entrée on the Yoga scene is Haute Crock Yoga. Situated on a bustling corner, in a former Church’s Chicken, “the Crock” (as locals have begun calling it) is all about the sizzle of savings. Appealing to mega-busy professionals who don’t have the time to fit both a workout and a dinner-out into their compressed schedules, Haute Crock Yoga brings it all together in a sweltering, delicious and literal melting pot of humanity and pulled-pork.
You can easily distinguish a “Haute Crocker” from the typical garden-variety rolled-mat-carrying yoga enthusiast. Clients of Haute Crock Yoga can be seen hauling their own slow-cookers with them to their Yoga Classes, and that’s when things really start to heat up.
Here’s how it works: Classes at Haute Crock begin with the synchronized placement of Hamilton Beach, Cuisinart, DeLonghi or traditional Rival Crock Pots in a wide circle around the perimeter of the large yoga space. The room is pre-heated to 120 degrees, and with a unified flip of all the encircling switches, the ring of 200-to-300 degree crock pots springs to life…and so begins the aromatic journey of body, mind and soul. As participants work through their yoga positions, the Crock Pots emit their delicious leaching fragrance of Corned-Beef, Pot Roast, Liver and Onions, or on Vegan night, Barley Casserole, Tuscan Kale or Balsamic Root Vegetables, forming an airborne slurry that infuses with and enwraps the aficionados in what Haute Crock owner, Brenda Caramel, simply calls “love.”
At the conclusion of the 3-hour yoga session, picnic-style rustic tables are brought out onto the floor, crock pots are placed atop, and then the steamy bounty is shared among all who wish to partake. Cooking times may vary, from night to night, depending on the level of advancement of each class.
And there you have it… You just chop it, crock it, bring it, heat it, and eat it. Done and done. Dinner and a workout, and a memorable night out…in Maynard Park.
