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Spring has sprung at Tom Douglas Restaurants with a new edition of the eNewsletter. You are receiving this email based on the preferences you have on file with us. We would love to hear your feedback, so feel free to contact us at any time. Happy Reading!

May 2024 Update:

 

Seattle Kitchen Newsletter Topics - Recipes and Tips
Little Rhubarb Pies
Makes 8 individual pies

Slender pink stalks of rhubarb in the market are one of the first signs of spring, and pastry chef Garrett Melkonian has been busy putting rhubarb pies, galettes, and crostadas on our dessert menus. Here's a version you can make it home. Serve these little hand-formed pies warm (you can reheat them if you baked them ahead), topped with scoops of vanilla ice cream.


We hope you enjoyed this edition of the Tom Douglas Seattle Kitchen Newsletter. We also want to encourage you to give us your thoughts and ideas on how to make this newsletter more useful.

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Palace Ballroom | Dahlia Bakery | Serious Pie | Rub with Love

Until next time...
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