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 Rub with Love Shack Pop Ups
AMERICAN ROOTS BBQ featuring: Smoky BBQ Rub
Our Rub with Love Shack is going to whisk your taste buds away on a
tasty stay-cation once a month from 6:30-7:30pm in our new Pop-Up
Series! Cheap eats, cheap beer and new themes every month
Next Event: Wednesday, October 26th - 6:30-7:30pm
AMERICAN ROOTS BBQ featuring: Smoky BBQ Rub
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 Seatown Mixology Classes
Tequila & Tacos
So you want to learn how to make cocktails, huh? From an expert?
Maybe with some delicious food to accompany your booze education? Well
boy oh boy, does Seatown have the classes for you!
Seatown is going to help you finesse your cocktail skills in this
upcoming series. Not only will we teach you how to impress your friends
with your newfound mixology knowledge, we’ll also feed you tasty fare
that compliments the drinks you’ll be making.
Next Event: November 2nd: Tequila & Tacos - 6:30pm (One hour class)
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 SHOP TALK AT THE LOUNGE:
Mark Bitterman
Mark Bitterman, owner of The
Meadow in Portland, Oregon and New York City will join us at Dahlia Lounge for
our new “Shop Talk at the Lounge” series! Mark is the author of Salted.
He was a guest at Tom Douglas’ Culinary Summer Camp this past July and is back to
join us for another informative and delicious session focusing on salts from
around the world and how to use them to experience their full potential
flavors!
Date: Wednesday, November 2 -
5:30 to 7pm
Dahlia chef, Brock Johnson,
will be crafting delicious bites from the Dahlia kitchen to serve at this event.
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 A Night with Jacques Pepin
At the Palace Ballroom
The Book Larder and Tom Douglas welcome Jacques Pepin and Thierry
Rautaureau to the Palace Ballroom to talk about Jacques’ new book
“Essential Pepin”. Tom and Thierry will chat with Jacques about
compiling more than 700 of his all-time favorite recipes from his
lifetime in food.
Date: Monday, November 7th - 7pm
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 COOKING WITH SOUL
Cooking classes at Dahlia Workshop
Our popular “Cooking with Soul” series is back this autumn with a whole new line up of Tom Douglas chefs and a special Japanese cooking expert who will all be sharing their kitchen knowledge, techniques and tastes! Soul Wine owner, Michael Teer will be serving affordable and deliciously paired wines with each taste.
Next Event: Wednesday, November 9th
Special guest Shirley Karasawa, Japanese food blogger & LovelyLanvin.com, shares her simple ways of making Japanese hotpots including stocks and dashi, followed by a green tea sorbet.
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 PROSSER FARM TO OUR TABLE!
Introducing a new series of cooking classes
Prosser farmer Dev Patel (and Serious Pie cook) has spent most of his summer at Tom and Jackie's Prosser farm planting, weeding and harvesting produce for our chefs to transform into beautiful and delicious dishes at all of Tom's restaurants. Join us for his monthly series as he transforms farm fresh produce into the tastiest dishes you'll ever want to prepare and share with your dinner guests. Classes are 6 - 8pm at Westlake and Harrison in our pastry and bread production kitchen that shares the space with our second Serious Pie and the Dahlia Workshop, Tom's new biscuit bar!
Next Event: November 29 - 6 - 8pm at Westlake and Harrison
Last of the season harvest featuring kale and beets takes the stage in November! Join Dev as he prepares and serves up his delicious Portugese soup, delicious kale chips for healthy snacking along with other savory and delicious bites!
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 December Baking Classes at Dahlia Workshop
December 6 – Holiday Cookies!
Join Dahlia Pastry sous chef Brittany Bardeleben for a fun session on mixing, baking and devouring the Dahlia Bakery’s traditional wedding cake cookie, our popular chocolate truffle cookie and specially decorated gingerbread people just in time for the Holidays!
Everyone will take home a dozen cookies to share with family and friends.
Next Event: December 6 – 6pm – 8pm
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 Warm Spinach Salad with...
Lardons, Sherry Vinaigrette, and Fried Eggs
From Tom’s Big Dinners (Morrow, 2003)
Makes 6 servings
I can honestly say, when I’m heading to France, this dish is one of the first things I look forward to eating. A goat cheese omelet, or steak frites, or a frisee and lardon salad captures the essence of a Parisian bistro. To my mind, a forkful of this warm salad, with a salty bit of bacon and the yolk of a fried egg melting into and enriching the vinaigrette, seems like the epitome of Paris.
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We’ll always have Paris. Words heard as a cliché yet strangely, even encouragingly, optimistic. Jackie and I are beginning our third week in the French capital city during a surprisingly fantastic streak of fine weather surrounded by the requisite tourist mobs, literary melancholy types, sidewalk hogging femme fatales and most ubiquitous of all cigarette smoking university students wrapped in tangles on every park bench and café chair. 
