The November 2024 Issue:To: Mr./Ms. Sample - sample@tailoredmail.com | View in Browser
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MOBILE VERSION
www.tomdouglas.com


Holiday Cocktail ClassHoliday Cocktail Class
Cuoco

Oh by Gosh by Golly! We've got tricks to teach that are undeniably Jolly.
Holiday spins on Egg Nog, Mulled Wine and Hot Toddy's.
Tis' our way of spreading good Cheer!
We know your cocktails will be extra good this year!
Monday, December 5th
5:30pm to 6:30pm
$15.00 per person
Purchase tickets at our website.
Questions about our Cocktail Class: amyr@tomdouglas.com
» For more information, contact Amy at 206.971.0710.Share:  Comments  Twitter    

2011 Cookbook SocialTom Douglas' 2011 Cookbook Social
At the The Palace Ballroom

Kick off your holiday cookbook shopping at Tom Douglas’ 2011 Cookbook Social! Back for another year, this popular event brings some of Washington’s BEST cookbook authors together in one room for one evening only.

Come join us on the first of December to purchase some amazing cookbooks direct from the authors themselves and try tasty nibbles from one of the recipes in their book. This is a great opportunity to stock up on gifts for the food lovers in your life OR to build your own cookbook library at home.

Authors: Keren Brown, Lisa Dupar, Jessie Olsen, Amy Pennington, Becky Selengut, Ethan Stowell, Maggie Savarino, Kurt Timmermeister, Sharon Kramis & Julie Hearne, Lisa Dupar, Greg Atkinson, Brad Parsons, Frank Curtis, Mark Klebeck, Dave Hughes and Tom Douglas.

Date: Thursday, December 1st - 4-7pm

 » Tickets still available, buy now! Share:  Comments  Twitter    


Chaats from BombayChaats from Bombay Pop Up Dinner
Traditional Street Foods of Bombay by Devarshi Patel

First
  • Chaas - a savory cumin and green chili yogurt drink
  • Kandvi - a chickpea crepe, black mustard seeds, cumin and herbs
  • Masala Papad - papaddams topped with onions, cucumber, cilantro and chaat masala.

Second
  • Panni Puri - puff cracker filled with masala potato, tamarind water, and spicy herb water
  • Dahi Wada - ground rice and ground daal fritters, yogurt, paprika and toasted cumin

Third
  • Wada Paav - potato fritter sandwich with chutneys
  • Misol Paav - toasted bread topped with a spicy and zesty legume sprout stew
  • Ragda Patties - potato cake topped with a chickpea, white beans, and chutneys

Dessert
  • Gajar ka halva- warm shredded carrot pudding infused with cardamom

Tuesday, December 13th
6:30pm
Ting Momo
$20 per person plus tax
Purchase your tickets here
Questions about our Pop Up: amyr@tomdouglas.com

Ting Momo is located at (map):
310 Terry Avenue N
Seattle WA 98109
206.971.0717

» For more information, contact Amy at 206.971.0710.Share:  Comments  Twitter    


I can't wait to see you all and say 'Bonjour!' tomorrow night at the fifth annual "Cookbook Social. " It's a great gathering of authors and friends celebrating our craft through words and pictures. We'll have lots of new books to share and tastes from all the authors. See you there! 

We’ll always have Paris... continued!

Wow, this city is a stunner. That's not news to anyone who's been here, seen it in movies, or received glossy postcards (does anyone still send postcards?). But it's just so damn perfect. The buildings are typically five stories tall and strategically laid out on the Haussmann grid, along grand boulevards and enormous traffic circles. We walked through the courtyard of the Louvre fifty times in our five weeks--and stopped in awe every time. Who builds buildings like this? Oh yeah, kings and queens do and maybe even an emperor or two. Speaking of emperors, Napoleon still dominates the landscape from his tomb at Les Invalides to the Arc de Triumph, a small (ha!) celebration of victory over the Austrians and Russians. On more than one occasion, I even heard his name used by wide-eyed, salivating American tourists ordering what the French consider 'mille feuille' but we consider 'Napoleons'-- thick with vanilla pastry cream and layered with a 'thousand' layers of puff pastry. And yes, they were quickly corrected by unimpressed pastry shop workers.

Jackie and I ended up on this fantasy trip through a bit of serendipity. A sweet man, and a dear friend of the Pike Place Market named Bob Crosby...(cont.)

» Read more about Tom's trip here!

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Maple Molasses Pecans
Makes about 2 cups


Here’s one of my favorite snacks to keep on hand during the holidays (make a large batch and watch them disappear). Easy to make, and with just the right amount of sweetness, these lightly candied nuts would also be great served as part of a cheese course- try serving them with a wedge of Roquefort or an American artisan blue goat cheese. Or use them to garnish your pumpkin pie at Thanksgiving. You will be amazed how many uses you find for them…let me know how you like them best!

Adding the butter to the pecans last, after they come out of the oven, keeps them from feeling too sticky. If you own a flexible non-stick baking sheet (such as Silpat), use it here and omit the parchment and vegetable oil spray.


 » Read and Print the full recipe
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