| Tom’s Newsletter: Upcoming Events, New BBQ Sauce and Featured Recipe . View in Browser |
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The plethora of new restaurants in Seattle is a bit mind boggling. I, like you, love trying out the new joints as well as frequenting the city’s old haunts. One of the cool things about owning restaurants over the long term is watching them renew, refresh and continually commit to the best sustainability practices from what we knew then to what we know now.
Favorite new taste...Thomas Soukakos' new Omega Ouzeri. I loved the space and the grilled mackerel, also the za'tar crusted lamb chops...delish! Favorite "old" taste....the sliced catfish in garlic and black bean sauce at Tai Tung. I usually have it with a side of gai lan or pea vines...make sure you say hi to the owner, Harry! YUM.
I look at my own restaurants in the much the same way. New taste....the morel mushrooms from the best-tasting season in awhile are featured with a Columbia City duck egg at The Carlile Room...sublime! And for a classic taste ...the 5-hour wood fire rotisserie duck at the Dahlia Lounge....mmm good!
Chef Eric Ripert of Le Bernardin NYC is joining us at The Palace Ballroom on the 26th of May for a fun conversation and to sign his new book “32 Yolks.” Last time he was in town, I saw him with Anthony Bourdain for a sold out show at the Paramount Theatre…this will be much more intimate. There are still some tickets available on our website.
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Dahlia Bakery is celebrating its 15th birthday this month. Our tiny bakery continues to be headlined by its signature "Triple Coconut Cream Pie" (15% off during the month of May) but it has become so much more. Pastry chef Brittany Bardeleben and her team whip up sweet magic every day including delicious birthday and wedding cakes.
Our new Rub with Love "Kansas City Style" BBQ sauce is hitting the retail shelves around the country along with a tasty Tamarind BBQ sauce, both joining our original Ancho Molasses BBQ. We have teamed up with Sur La Table to co-brand our sauces and rubs for the grilling season in their stores and catalog....it's going to be a delicious summer!!
Don't forget to save the date for the 5th Annual Dahlia Lounge Croquet Tournament on Sunday, August 14th. Register a team or join the fun as a spectator.
Cheers,
Tom |
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An Evening with Chef Eric Ripert
| Date |
May 26, 2016 |
| Time |
7:00pm-8:30pm |
| Location |
Palace Ballroom
2100 5th Ave, Seattle, WA 98121 |
| Cost |
$65/per person
(includes a copy of "32 Yolks" by Eric Ripert) |
Join us for an intimate evening with the world-renowned chef Eric Ripert (owner of the three Michelin star restaurant Le Bernardin in New York) as we discuss tales from the kitchen, favorite recipes and his new book and memoir, "32 Yolks," at Tom Douglas’ Palace Ballroom. In partnership with Book Larder, Seattle Chef-in-the-Hat and close friend to Eric Ripert, Thierry Rautureau, alongside "Seattle Kitchen" radio cohost, Katie Okumura, will lead an interactive dialogue, highlighting his early love of food and his emotional path to finding success in the kitchen. Ticket holders will receive a copy of the book, plus small appetizers and wine will be provided. |
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Join us at Cuoco
We welcome you to check out Cuoco’s new summer happy hour menu! Whether it’s outside on our patio or keeping cool next to our bar, Cuoco is the place to be for an array of delicious appetizers, a cold glass of rosé or one of our speciality cocktails.
Speaking of cocktails, this year’s Negroni Week is coming up: June 6th-12th. We are thrilled to join forces with bars and restaurants around the world to celebrate one of the great cocktails and raise money for our local Food Lifeline. Worried about finding a parking spot? Don’t fret! We are pleased to offer free, validated parking after 5pm every day in the adjoining Amazon garage. We hope to see you soon! |
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New BBQ Sauces for Summer
Introducing our new Kansas City and Tamarind BBQ sauces. By adding coffee to this classic style, our Kansas City BBQ sauce has a unique Seattle spin. This sweet and smoky, tomato-based sauce will add depth to ribs, burgers, chicken or anything else you are grilling up this summer. The Tamarind BBQ sauce marries the bright sweet spiciness of ginger with the heat of red chilis and the tart earthiness of tamarind — all a perfect complement to veggies, seafood, chicken or pork. Click here for more information at our online store. |
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Photo Credit:
Sarah Flotard at our Prosser Farm |
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Featured Recipe
Asparagus season is here! Pick up a bunch of beautiful stalks at your local farmer’s market or grocery store and use one of our favorite asparagus recipes from Tom’s "Seattle Kitchen” cookbook:
Grilled Asparagus with Star-Anise Hazelnut Mayonnaise.
Serves 6. |
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