Giving thanks is easy when you have as much to be thankful for as I do. A team of co-workers, almost a thousand strong, continues to deliver on our mission of deliciousness served with graciousness for the 26th year(!)...Jackie is wrapping up another 60,000 + pounds a year of organic produce from our Prosser Farm despite the horrendous drought....daughter Loretta is more than ready to be finished with her third and final year of law school at University of Washington..... and our newest restaurant, The Carlile Room, opened in July and is off to a sizzling start. I couldn't be more grateful to all of you who are part of our team and customer family.
For the first time, the Dahlia Bakery holiday menu is on-line (with photos!) and available for your holiday pre-orders. Pastry Chef Stacy Fortner is already busy making pie filling from the Prosser Farm Honeynut squash and sugar pie pumpkins. This year we will have a separate "prepaid" pick up station at the bakery to alleviate some of the congestion issues of the past. Can't wait to "eat me some pie"!!
Don't think anyone knows this (or cares for that matter) but...I got my "start" in cooking at the Holy Angels grade school kitchen during the annual Christmas Bazaar.
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The venerable Mr. Fred Muzzie graciously let me feel like a big help even though I must have only been 9 or 10 years old. I loved griddling hot dogs and hamburgers and was especially happy to drop frozen fries into the cauldron of smoky oil that was the deep fryer.
We are having our own bazaar, the Holiday Pop Up at Hot Stove Society, on December 7th featuring tastes from our restaurants, demos from our cooking school, cookbooks and many of our friends’ products for sale. It's also the official release of my new knife line made by KAI knives in Japan. More info below.
Happy Thanksgiving,
Tom |
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