|  |
 National Coconut Cream Pie Day
May 8th
All day
Aren’t you dying to see the hats we made to celebrate this important day? Stop by the Dahlia Bakery, Serious Pie Westlake or the Rub Shack in the Pike Place Market to pick up a Coco Cream Pie Bite for $ 2.00. Gazing at the staff in coco pie hats is free and fun.
| | Share:   | | | | | |
| | |
|  |
 Dinner with Joseba de Jimenez
May 16
6:00pm
Palace Ballroom
Acclaimed chef Joseba de Jimenez brings his culinary inspirations of Southeast Asia to the Palace Ballroom with a Thai cooking demo and dinner with Tom Douglas!
| | | | |
|  |
 School the Chefs May 12
May 12
Noon-4:00pm
Seattle Center
As part of the Next 50 celebration at Seattle Center, our executive chef Eric Tanaka is participating in a competition to create a new entrée for Seattle Public School lunches. Teams of local celebrity chefs and kids will work in 4 display kitchens to create a dish that meets federal nutrition guidelines and is also attractive to the students. In addition to watching the chefs at work, there will be some great workshops and a panel discussion--lots to see and do!
| Share: | | | | | |
|  |
 All things Beer
Seattle Beer Week 2012 May 10th – May 20th
West Coast Beer Dinner
May 16th
6:30
Brave Horse Tavern
Three Breweries. Nine Beers. Four Courses. Cause there ain’t no dinner like a West Coast Beer Dinner with Anderson Valley, Chuckanut and Hopworks.
» Learn more and purchase tickets
3.14 Beer Dinner with Elliott Bay Brewing Company
May 14
6:00pm
Serious Pie Westlake
Eight months ago Serious Pie collaborated with Elliott Bay Brewing Company to create a beer just for us. This session style brew is lovingly called the 3.14 Ale. Now, to celebrate Beer Week, Elliott Bay Brewing Company and Serious Pie Westlake are teaming up to give you the ultimate beer pairing experience!
» Get the full details here
Etta’s
May 17th
All night
Etta’s is teaming up with our Oregonian friends from Ninkasi for a three-course beer pairing menu in addition to their regular menu—come raise a glass!
» Here's a look at Etta's menu for the 17th
| Share: | | | | | |
|  |
 Tasting Venice
May 24
6:30pm
Cuoco
Celebrate Italy’s deep love of food and wine.
Savor Venice with our Chef Stuart Lane and Soul Wine’s Michael Teer.
| | | | |
 | 
 | OK, how delicious is Washington Asparagus???  Just last night on the charcoal grill (yes, in the rain), I stoked the dwindling fire, worn out from slow-roasting a leg of lamb, readying it for the last dish to be cooked before we sat down for dinner. Fat juicy spears of Sunnyside asparagus had just shown up from Jackie's trip to our farm in Prosser. If they were pencil thin, she would have glanced over them on the farm stand table but these were perfect, better than a half inch wide with tight tips--and begging for the grill.
While the fire gained new life and the lamb rested, I made a quick anchovy, lemon (juice and zest ), flat leaf parsley and evoo dressing to bathe my first asparagus of the season. Putting just the lightest touch of olive oil on the asparagus before grilling saves you from the nasty taste and look of leftover burnt oil and black sooty residue. Then it was just a touch of salt and pepper and a hot sear. When the fire is glowing like this you'll get a nice char on the outside while leaving the interior just warmed and still crunchy. Within two minutes, we were dressing our spears and sitting for dinner. There is a real charm in waiting for the "local" season and while I don't always have the willpower, it's magic when I do!
» READ TOM'S ENTIRE LETTER....
| Share / Like: | | 
| | |
» Give us your comments! | | | | |
| |
|
|
