 Spring 2008
Dahlia Lounge
As another Seattle spring approaches, so does the next season of our educational tasting series, Little Tastes of the Dahlia. We have a wonderful line-up of topics and tastes for you to choose from (see individual descriptions below) so make your reservations soon!
For reservations, please contact Dennis Jensen at 206.682.4142 or email dennis@tomdouglas.com. Each event is $25 plus tax and gratuity. Seating is festival style.
Spice
Monday, February 4th, 5:30pm - 7:00pm
Who better to guide us through the intriguing world of spice than the master of all things herbal, acclaimed cookbook author and longtime chef of the Herbfarm Restaurant, Jerry Traunfeld? Sip a star anise cocktail while Jerry demos three of his favorite spice recipes and explains how to add layers of flavor and aroma to everything we cook. What's the difference between a Balinese long pepper and a plain old black peppercorn? Does it matter where you purchase your spice? Jerry opens our eyes to all the spice possibilities. As a bonus, he may clue us in about plans for his new restaurant, Poppy.
Mt. Townsend Cheese
Wednesday, March 5th, 5:30pm - 7:00pm
Taste the terroir from...Port Townsend!! Will O'Donnel from Mt Townsend Creamery will be here to talk about the artisan cheese making process. This is cheese that really highlights the flavor of the cow's milk from local family dairies- you may think you can taste the green pastures and the cold rivers and streams that run from the Olympic Mountains with every bite. Trailhead, Cirrus, and Seastack cheeses will be sampled.
Eggs
Wednesday, April 16th, 5:30pm - 7:00pm
Eggs are so ordinary it's easy to overlook them and forget what a magical part they play in all our cooking. They bind and leaven, add structure, fluff, and silkiness-- a world without eggs is tough to picture. What's the difference between duck, quail, and hen eggs? What does the color of the yolk mean? The color of the shell? From a poached egg to a perfectly made omelet to a majestic soufflé, we'll learn everything about the essential egg.
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