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Seattle Kitchen Newsletter Topics - Upcoming Events |
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Little Tastes of the Dahlia: Caviar and Vodka
| Relocated to Palace Ballroom
Wednesday, November 7th
5:30pm – 7:00pm
Our Little Tastes of Caviar and Vodka event is sure to be luxurious, as our friends at the Seattle Caviar Company will be there to guide us though an exclusive tasting and primer of American caviars. From Montana Paddle Fish to Idaho White Sturgeon, we'll discuss the benefits of buying American caviars with flavors that rival endangered Caspian Sea Beluga. We'll taste classic accompaniments, sip iced vodkas, learn proper presentations and leave you feeling like a true caviar connoisseur.
For reservations, please contact Dennis Jensen at 206-682-4142 or email dennis@tomdouglas.com. This event is $25 plus tax and gratuity. This is a stand up event. |
| Talking With Your Mouth Full
| Hugo House
Tuesday, November 13, 2007
6:30 PM
Directly followed by…
Eating Our Words
Palace Ballroom
Tuesday, November 13, 2007
9:00 PM
After a highly successful season in New York City, “Talking With Your Mouth Full,” the popular food-reading series hosted by David Leite of Leite’s Culinaria, is coming to Hugo House in Seattle.
“Talking With Your Mouth Full” is a series of readings about food and wine by the area's best and freshest writers including Nicole Aloni, Greg Atkinson, Greg Bulmash, Kathleen Flinn, Angela Garbes, Nancy Leson, Jessica Maxwell, Jess Thomson, and David Leite. Join us for a delicious evening where writers and readers can meet, chat, listen, and share a passion for food and its written expression.
The event will be followed by "Eating Our Words,” a multi-course dinner inspired by the readings and created by Tom Douglas and team.
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| Ultimate Holiday Cookbook Social
| Palace Ballroom
Monday, December 3rd
4pm – 7pm
We are happy to announce the return of the Ultimate Holiday Cookbook Social at Palace Ballroom! Back by popular demand for a second year, this book signing and tasting bonanza will be filled with almost all of our guest chefs and authors from the ’07 social plus a host of extraordinary fresh faces. |
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Top of the news - Tom's Letter |
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You neva know...
| When we first opened Etta’s 12 years ago, it was important to me to serve a few favorites that didn’t quite fit on my Dahlia menu. Some of these items became Etta’s Classics, such as Spice Rubbed Salmon with Cornbread Pudding, Tom’s Tasty Tuna, and Fried Squid with Green Olive Relish. Other items were hand-me-downs from when I was Chef at Café Sport 13 years prior, such as Black Bean Soup, Spicy Peanut Sauce Noodles, and fresh ground, charcoal grilled burgers. Still other items from Etta’s opening menu tanked, probably for good reason, like Octopus Skewers with Orange Teriyaki and Black Cod with Caraway Eggs and Celery.
And then there’s the Crab Roll with Butter and Sea Salt. Only in Seattle would this crash and burn. A simple hotdog bun, the cut side sautéed until crunchy in whole butter and sea salt, fresh Dungeness Crab bathed gently in herbed mayo with celery slivers, a touch of sweet peppers, lemon juice and zest, all stuffed into our bun, crowned with a smattering of fried Walla Walla onions. Oh my god…it’s delicious.
But here’s the kicker. Etta’s Crab Roll kept getting sent back, over and over again without even a bite being eaten. Why you might ask? Because in Seattle, at least at that time, Crab Roll meant “Maki;” a Japanese sushi roll filled with rice and crab and wrapped in seaweed (often referred to as a California Roll) and the hottest item on any sushi menu in 1995. C’est la vie.
About two years ago, I started making my Crab Rolls again for some catering parties and finally these mouth watering rolls are making what I hope is a triumphant return to the Etta’s menu, both lunch and dinner for the whole month December – yeah!
Cheers,
Tom
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Seattle Kitchen Newsletter Topics - Side Dish |
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Dahlia Bakery Special Holiday Menu Now Online!
| Do visions of sugarplums dance in your head? Are you ready to gobble up some pumpkin pie? Fortunately our pastry elves have been hard at work with rolling pin, cookie cutter, and icing spatula to get Dahlia Bakery all set for the holidays. Delight family and friends with the sweetest, most luscious, tastiest treats of the season. Our brand new holiday menu, available from November 1st though December 24th is now online to whet your appetite and get you in the holiday spirit. There’s always room for dessert, so click here! |
| Dine Around Seattle
| Ettta’s
November, 1st – 29th, Sunday – Thursday (excluding Thanksgiving)
It’s Dine Around Seattle time, the time of year when you can gleefully eat your way through Seattle’s neighborhoods for a song! For the month of November, you can explore 30 restaurants, each offing 3 courses, for $30. This is the perfect time to rediscover old favorites like Etta’s Rub With Love Salmon, Corn Bread Pudding and Shitake Relish or find new favorites like Steamed Penn Cove Mussels, Chorizo, Potatoes and Sweet Onion. Round out your meal with Chocolate Cake with French Butter Caramel or a big wedge of Tom’s Triple Coconut Cream Pie. Doesn’t get any better. Please click here for more information on Dine Around Seattle. For Etta’s reservations, please call 206.443.6000. (Does not include beverages, tax or gratuity.) |
| March of Dimes Signature Chef Auction
| Sheraton Hotel
Saturday, November 3rd
5:00 PM
Savor the tastes of Spain in Seattle with Palace Kitchen Chef Sean Hartley and a host of Seattle’s top chefs at the annual March of Dimes Signature Chef Auction. These culinary do-gooders will be creating a tapas walk, where tasty authentic tapas are paired with some delicious Washington and Spanish wines. A silent and live auction will follow this one-of-a-kind culinary experience with all proceeds benefiting the March of Dimes Foundation, working to give every baby a healthy start. For tickets or additional information, please call 206.624.1373 or visit www.marchofdimes.com/Washington. |
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Seattle Kitchen Newsletter Topics - Recipes and Tips |
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Cheese Puffs
| Looking for a quick hors d’ouevre for the holiday season? Look no further. When cookbook author James Peterson demo’d these delicious gougères (that’s French for cheese puffs) at Tom Douglas’ Summer Camp last July, his recipe quickly became the house favorite. Cheese puffs are easy to make, elegant, and smell fabulous while baking. Serve them to your guests piping hot with a glass of bubbly.
Click here for the full recipe!
If you're interested in previous recipes and issues of the Seattle Kitchen Newsletter, go here to view the most-recent archives. |
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