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Made From Scratch Cooking Classes for YoungstersMade from Scratch
Cooking Classes for Youngsters

These classes are designed for kids ages 8-12 who love food! The classes will cultivate a love of healthier food, an understanding of the food chain, knowledge of nutritional value of food, and to learn basic food preparation techniques.

Classes are held from 10am-2pm and are $30 per kid, which includes a meal.

:: Get the full details here.


A Toast to Modern German Cuisine

Mirko ReehPlease join us Tuesday July 14th to enjoy spectacular snacks from visiting German chef Mirko Reeh. Mirko has a swanky restaurant in Frankfurt where he heartfully blends traditional and experimental flavors. And he is super charming. The format for this tasting is a stand up cocktail party where you will be tasting 6 stunning Estate German wines with a perfectly matched nibble.

Hotel Andra Ballroom
5:30 - 7:30 pm

Tickets are $25.00 per person + tax and can be purchased by contacting Christy at christinal@tomdouglas.com or 206.448.2001.

:: Click here for all the events.


Happy Hour at Tom Douglas Restaurants
Happy HourCome and celebrate the happiest of hours at Tom Douglas Restaurants!

Now Open!!: New Happy Hours at Serious Pie and Dahlia Lounge.

Check out our happy hour menus at Etta's, Palace Kitchen, and Lola for what hot new tasty deals we have at our restaurants.

Palace Kitchen: Monday - Friday, 4:30 - 6
  and again Sunday - Thursday 11 - 1 am
Lola: Monday - Friday, 4 - 6
Dahlia Lounge: Monday - Friday, 5 - 6:30
Etta’s: Daily from 4 - 6
Serious Pie: Monday - Friday, 3 - 5

Come join us for a little something!



News from the Farm

The third crop year has begun at our “Prosser Farm”. Yes, we have even given it a name so it must be as Loretta would say “for reals”. Last week we featured perfect yellow beat greens, baby rainbow chard leaves, beautiful crisp heads of lolla rossa and lush bunches of spicy red and white radishes. The apricot and cherry trees are loaded and are a week or two at most from picking.

For years I have listened to stories of weather-related panic from farmers who sell to our restaurants so it was a bit weird in late April wondering if the cherry blossoms were going “to set” through a 28 degree frost or if the snowpack was going to be sufficient for a full summers irrigation at our own place. So far so good.

Jackie ( my wife and partner) Jim Cross (father in-law) and Sharon Cross (mum in-law) represent the entire Prosser Farm team. Our goal is to get our thoughts, cooking and menus closer to the land and producers. We have been doing this for years but there’s nothing quite like working the soil yourself oops I mean Jackie.

The second annual Piedmontese fest is fast approaching (June 24th) and I can hardly wait. This is my favorite wine producing region in the world outside of our own backyard here in WA. Traditionally I check out the new vintage in January in Italy but this year I needed to heal some broken bones from the snow in December. So instead I, like many of you I hope, will peruse the tables of the visiting winemakers on the 24th at the Palace Ballroom. We’ll be tasting Barbaresco, Barolo, Barbera and Dolcetto amongst other grapes from the region. Like last year we have a visiting chef from the town of Alba whose food will inspire our “taste” matches to the wine. There will be at least ten food taste and 15 wine taste, yummm!

Sean Hartly, chef at the Palace Kitchen, will also run a dedicated Piedmontese menu that evening if you would like a more intimate sit down meal. Those of you who know my dining prowess know I will do both, ha ha.

We still have a few spaces open for my culinary summer camp this July 12-16. Late additions to the roster include Nancy Oakes from Boulevard, often rated San Francisco’s top restaurant and Bruce Aidells author of many fabulous cookbooks and the man who knows everything about meat!

-Tom



Grandma Dot's Greek Spaghetti

Makes 6 to 8 servings

This is the Greek recipe that Jackie's Mom (and Loretta's grandmother), Dot, frequently prepared for Saturday night supper. Don't be afraid to get the butter quite dark, otherwise Dot says that the pasta will be too greasy.

:: Go here to view/print the whole recipe...



'In the Kitchen' Saturdays at 4pm on KIRO FM

Listen to 'In the Kitchen with Tom & Thierry' every Saturday at 4pm on News Talk 97.3 KIRO FM featuring yours truly and Thierry Rautureau (The Chef In The Hat!!!), who is the chef/owner of Rover's Restaurant in Seattle, Washington. We interview special guests, share recipes, offer cooking tips, and often provide insights on new places to try around town.

:: Listen to our most-recent program



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