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Letter From Tom

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Letter From Tom

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    Letter From Tom

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    ArchiveList

    April 2008
    Letter from Tom
    Tom Douglas' Culinary Summer Camp 2008!
    Dining Out For Life
    Ready for a Roadtrip? Take a drive on the Washington Wine Highway!
    SAVE THE DATE
    Recipe: Spring Chickens with Green Marinade
    January 2008
    Tom's Letter
    All Hail The Kings!
    Celebrate Valentine's at Palace Ballroom
    Little Tastes of the Dahlia
    Recipe: Etta's Eggs Bennie
    Meet the staff: Chris Field - Etta's new chef
    October 2007
    Toms' Letter: You neva know...
    Little Tastes of the Dahlia: Caviar and Vodka
    Talking With Your Mouth Full
    Ultimate Holiday Cookbook Social
    Dahlia Bakery Special Holiday Menu Now Online!
    Dine Around Seattle
    March of Dimes Signature Chef Auction
    Recipe: Cheese Puffs
    August 2007
    Tom's Letter
    Little Tastes of the Dahlia
    New Urban Drinks at Lola
    Chef in the Field (literally!) at Jubilee Farm
    Etta's: Savor Seattle Food Tour
    A Little Compost Boast
    Feast In the Market
    RECIPE: Washington Apple Salad
    [More...]

    To: Mr./Ms. Sample

    Here's an update from Tom Douglas Restaurants, based on the email preferences you have on file with us. We would love to hear your feedback, so feel free to contact us at any time.

    October 2024 Update:

     

    Top of the news - Tom's Letter
    Letter From Tom

    Thanksgiving is one of my favorite holidays. The table is loaded down with a beautifully burnished bird plus a multitude of favorite side dishes. Family and friends gather around, and this year our daughter Loretta comes home from her first semester of college at Colgate U!  This is the feast Jackie and I plan to prepare, and we’re pleased to share all the recipes with you at the end of this letter. 

    For an all out genuine Tom Douglas Thanksgiving feast, stop by the Dahlia Bakery for a jar of Rub with Love Turkey Rub and pick up a crusty loaf of rustic bread for your stuffing recipe at the same time.  If you’d like our pastry bakers to whip up some luscious pies and other desserts for you, be sure to order aheadI suggest picking a good white, red, and bubble to serve throughout your feast, but not necessarily your best from the cellar.  It’s hard to match wines with so many flavors on one plate, and often there are more people than one bottle can adequately pour through.  Large format bottles are perfect for this group, but save your super-fancy wines for when they can be more appreciated by all.

    Finish the feast with a steaming cup of Starbuck's Thanksgiving Blend, a special blend that I worked with Starbucks to develop, using beans from Sumatra and Guatemala. This coffee not only tastes great with pumpkin pie, it’s also delicious with the turkey, matching herbal notes with an herbiness in the coffee and cutting the fattiness in the gravy with just the right amount of acid. 

    Happy Thanksgiving!

    Cheers,

    Tom


    We hope you enjoyed this edition of the Tom Douglas Seattle Kitchen Newsletter. We also want to encourage you to give us your thoughts and ideas on how to make this newsletter more useful.

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    If you would like to make reservations or learn more about any of our restaurants/locations, use these links:

    Lola | Dahlia Lounge | Etta's | Palace Kitchen | Palace Ballroom
    Dahlia Bakery | Serious Pie | Rub with Love

    Until next time...
    www.tomdouglas.com

    Tom Douglas Restaurants is concerned about your privacy. We do not rent, sell or exchange email addresses. Write us at: Tom Douglas Restaurants, 2030 5th Ave Seattle,WA 98121

    © 2024 Tom Douglas Restaurants. All rights reserved.

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