Tom Douglas Restaurants Chef and Operations Manager Sean Hartley taught a super informative and super delicious class on what he called “White Guy Vietnamese” last Saturday afternoon. This is Sean’s way of saying he didn’t grow up in Vietnam and he’s not of Vietnamese family heritage. However, after years of dining in every Southeast Asian joint in Seattle and numerous trips to Southeast Asia, the man knows his way around a wild betel leaf or a banana flower! Read the whole post here. If you’re sad that you missed this stunning class, be sure to keep your eye on the Hot Stove Society website. We are posting new and amazing classes all the time.
I am from southern Texas and was granted the opportunity to be a line cook at Palace Kitchen where I currently work. The more experience I gain here at Palace, the more I want to to utilize and double that experience by putting on these pop-up dinners.
Padre Island, TX, is the beach near where I am from. It is the longest island in the US and is a huge spring break destination. Good fish and good food.
Here’s the link to the Padre Island at Pike Place Market pop-up I’ll be doing April 9, underground of the Market in the Atrium Kitchen. I hope you’ll join me in this intimate 14-seat space for a 4-course dining experience featuring my modern interpretation of Tex Mex cuisine.
(Editor’s note: photo credit to Chris Yang from Dyne)
We were excited to have one of Seattle’s finest food writers, Sara Dickerman, join us to lead a class at our cooking school, the Hot Stove Society, last week. Sara authors Bon Appetit Magazine’s annual Food Lover’s Cleanse, and she has become expert at creating healthful recipes that actually taste delicious! Read the Hot Stove Society blog here.
As TDR Marketeer and blogster Eva Mrak-Blumberg puts it: “Seattle’s Principal Salumist visits Hot Stove Society.” Yes, the delightful and expert salumi-maker Armandino graced us with his presence at our new cooking school, Hot Stove Society, last week for a curing class. Read about it right here. Check out the Hot Stove Society class schedule here.
Congratulations to the Tom Douglas Restaurants Bread Team! They have now settled into their new home behind Cantina Lena on the corner of 5th and Lenora (The Martin Building). Thanks to the the combined Cantina and Operations teams with their broad shoulders and big muscles for doing the heavy lifting and getting those enormous mixers into the space! Head Bread Baker Wendy says she likes the big windows in the new bread bakery, and she likes being back downtown! (Previously the bread bakery was located at Dahlia Workshop in the Serious Pie Westlake space in South Lake Union.)
There has been a lot of buzz (ha!) in the past decade surrounding colony collapse and the declining global bee population. Scientists speculate on a number of factors – pesticides, parasites, fungi, increased overwinter bee loss – and there remains an ongoing debate in the hunt for the main culprit. However, there was little debate that the numbers had reached some unsettling lows, with California seeing an 80% die-off rate in 2006.
Corky Luster, a Seattle native and former beekeeper, understood the numbers and the situation that would follow if the bees continued to decline. He recognized the need for a remedy, and out of that need started the Ballard Bee Company. They are working to improve the health of the local pollinator population by maintaining an apiary that spans the city. In addition to hives hosted on farms, local volunteers can host a hive in their own backyard that will be carefully maintained by the Ballard Bee Company. These neighborhood hives facilitate pollination locally, create opportunities for community engagement, and leave volunteers with a tasty reward.
We recently partnered with Corky and the Ballard Bee Company to host our very own hive at Local Roots Farm in Duvall. The weather this year made beekeeping a challenge, but Corky and his team took great care to keep our bees healthy and working hard, and we’re so excited to be able to share the yield of their labor with you.
You can find their absolutely delicious local honey on the shelves of Home Remedy now! Corky and the Ballard Bee Company share our passion for a healthy and thriving ecology and we thank you for helping us to support our local bee worker force. We love our bees so much you can taste it!
(Photo credit: Stacey Miyahara for the Home Remedy honey jar and Jim Musladin for the rest of the photos)
What an incredible year 2014 has been!
We want to thank you for being our guests. We’ve celebrated anniversaries, weddings, birthdays, first dates, family reunions, office parties, and openings with you this year; we’ve loved meeting all your new faces, greeting old friends, hearing your “wows” and your critiques, and growing older one more year.
We are grateful to all of our chefs who work unbelievably hard every day of the year, and their loyal, determined staff. We are grateful to our General Managers who bring “graciousness” to their restaurants each and every day, and the servers and bussers and baristas who greet you with a smile, and to my entire team for their enthusiasm and creativity.
We have loved being a part of Seattle for the last 25 years and we have YOU to thank for that.
Happy Holidays, have a wonderful year, and cheers to 2015!
Tom and the Team
(Read the whole Tom’s letter and newsletter here and check out all our New Years menus and our holiday hours.)
Randy Matthews, Kat Chawkins and Kat Lawson at Dahlia Bakery all did a great job building this cute gingerbread village!
Happy Holidays everyone!!!
Tonight’s the night to light the first candle on the menorah. Have a Happy Hanukkah and read about last night’s latke class at our new cooking school, Hot Stove Society, right here.
Luna De Cosecha means harvest moon.
This is the name of the recently tapped Snipes Mountain beer flavored with over 100 pounds of our Prosser Farm “Long Island Cheese” pumpkins (wood fire oven roasted then smashed by hand!), now served on draft at all of the Tom Douglas Restaurants. To learn how this amazing beer was blended and brewed, read the whole post from our Prosser Farm blog here.
Welcome to Family Meal, a blog that examines all things new and noteworthy in the world of food, wine, and dining.
At family meal, otherwise known as staff meal, there’s no hierarchy; you’re breaking bread with your friends. For those 30 minutes, everyone is equal- and hungry. Family meal is our version of the water cooler- but with better food.
I’ll be sharing my thoughts, tips, and observations, and, in the spirit of family meal, I’ve invited our creative, energetic staff- everyone from line cook to bartender to bookkeeper- to have a say. I hope you’ll add your own comments and join in the conversation.