The February 2024 Issue:To: - sample@tm00.com | View on the web |
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Join us on Valentine's Day!

Trying to get a last minute reservation at a place that serves a Tom Douglas menu? We still have reservations available at Tom's romantic candle-lit event space located just across the street from Palace Kitchen! We'll be serving up some fabulous soul food and dancing to the smooth groves of KEXP DJ, Chilly.

Click here for the menu and details.


DAHLIA LOUNGE

"Little Tastes of the Dahlia" are a monthly chef inspired educational series that explores an ingredient or supplier at the Dahlia Lounge. Each session lasts just over an hour and offers attendees small tastes on the designated subject and a delightful beverage or two making this the perfect cocktail hour event! Join us on February 24th to explore and taste "Cocoa" or on March 24th to discover how versatile and delicious "Rhubarb" can be! For reservations contact Jessica Prince at 206.682.4142 or at jessicap@tomdouglas.com. Non-refundable tickets are $30 + tax and gratuity and space is limited.

Click here for all events.


WINE PRESS CLUB

Our next Press Club wine tasting is February 23rd. We will be exploring crisp and aromatic Pinot Grigios. Please see the website for Press Club membership details.

March is Washington Wine Month!

Every Friday and Saturday in March we will have visiting winemakers pouring complimentary tastes in our restaurants. There will be specials on wines by the glass and by the bottle. This is a tremendous opportunity to meet the wonderful personalities that populate our burgeoning wine industry. The full schedule of visiting winemakers will be posted on our web site February 25th.

Click here for all events.


MORE EVENTS

A special and intimate cooking class - Saturday February 28th

"Extraordinary Results working with Chocolate" - Our critically acclaimed pastry chef, Garrett Melkonian will unlock the secrets of fine chocolate work. This is a great interactive way to spend a Saturday afternoon. Participants will work in our professional pastry kitchen in a very hands on process with delicious finished product to take home, Limited to 10 adults. Make reservations with Pamela at 206-604-1442 or pamelah@tomdouglas.com, 3-6 pm, $40.00 per person.

Dine Around Seattle!

In March, Seattleites always welcome Dine Around Seattle! (Formerly known as 30 for $30.00) This promotion offers diners a great three course dinner menu Sunday through Thursday for only $30.00. Join us at Dahlia Lounge, Lola and Etta's for a great value and delicious dining experience. Reservations recommended!

Click here for all events.



Hope you all have been making soup since my last newsletter.

Today I was working on the lobster sweet potato gratin for the "Heart and Soul" Valentines dinner coming up this weekend at the Palace Ballroom. Our theme is southern cooking but as I worked through the dish with my longtime co-author Shelley Lance I found myself returning to the days of being a cook's helper at the Hotel DuPont in Wilmington Delaware in 1976.

Uncle Duppies, as we fondly called it back then, is a classic gem of a hotel, quite literally the hub of Wilmington. When the DuPont company couldn't find an appropriate place to house their executives they built their own. For many years and still to this day they set the gold standard for hospitality in the region.

As a cook's helper my first job was to shuck fist sized Cherrystone clams and Bluepoint oysters, peel mounds of giant scampi and cook and crack cases of Maine lobster. The rookie gashes that still scar my hands are a daily reminder of how not to open oysters. It was fun for me to follow the trails of the "prep" I had done in the massive basement kitchens up into the lofty, highly regarded dining halls of the hotel.

My prep would turn into amazing dishes created by the French and Swiss chefs that dominated the Kitchens of the era. You couldn't really get a chef job there without a European accent (how things have changed). One of the most popular and expensive dishes was Lobster Thermador, a silky sherry scented creamed lobster that was cooked, sauced, and returned to its shell. Then the halves were placed under the broiler to be bronzed and served with potatoes dauphinois and whisked off to the gold chandeliered dining room to be dispensed tableside by a uniformed captain.

So... what's my recipe? Click here to find out!

Some new restaurants around town that I've tried in the last few weeks.

~Art at the Four Seasons for Brunch. Try the perfectly grilled salmon with hollandaise and enjoy the unique industrial view from the dining room.

~Cantinetta at 37th and Wallingford is a terrific new Italian joint. I liked the avocado and olive salad with pepper vinaigrette and the lamb anglotti.

~Not new but well worth a stop if you're in the neighborhood of Olympia, try The Marc. Lisa Owens has crafted a great cocktail list and the pastas were quite delicious.

-Tom

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