Newaukum Valley Farm Dinner

outdoor table brian

Cantina Leña Chef Brian Walczyk cooked a glorious dinner with Black Sheep Creamery at Newaukum Valley Farm last weekend.  Also working on this dinner: “bartender-chef hybrid” Brian Madayag.

sign brian

Here’s the menus that the lucky guests at this very special farm to table event enjoyed:

cultured pumpkin butter, ancho chile, apple

dahlia bakery ficelle

gravenstein apple whiskey press

tomatoes brian

lamb loin carpaccio

pickled peppers, heirloom tomato, mint

grilled merguez sausage

coal roasted newaukum vegetables, harissa

fremont brewing summer ale

fire brian

slow roasted lamb leg

masienda landrace corn tamale

braised greens, shaved radish

h.i.p. cabernet sauvignon, benton city

dessert br9aj

newaukum valley beet ice cream, pistachio cake, fresh sheep cheese, apple caramel

If you missed out on this dinner, keep your eye on the events page, or check out the deliciousness Chef Brian is cooking up at Cantina Leña anytime!

September 17th, 2015 | No Comments »

Prosser Farm Dinner

plating bluefoot chicken confit

Our most recent Prosser Farm Dinner, one of the last few of the season, was an outstanding success! This dinner was a collaboration between Prosser Farm Chef Dev, Prosser Farmer-in-Chief Jackie, and Tom Douglas Restaurants Corporate Chef Adrienne.
The dinner also turned into a family event for Adrienne. Her mom, along with 3 girlfriends, attended as guests. In addition, Adrienne cooked the dinner with her husband Zack (who has also worked as a professional chef), and, surprisingly, this is the first time they have ever cooked a plated meal together even though they met in culinary school and have been a couple for many years!


Of course, Dev also worked hard on this dinner, and he created the recipes for the amuse and the snacks. Adrienne created the rest of the recipes. Dev claims he was yelled at by Adrienne for not plating correctly. (Adrienne did not dispute this). Jackie, as always, was amazing throughout the event, and housekeeper Carmen kept everything sparkling!

Here’s the menu:

snacks and champagne


First course (deviled farm eggs and snacking peppers)

a tasting of our farm eggs, snacking peppers, jacobsen sea salt

heirloom tomatoes, creme fraiche, caviar

Eggplant gazpacho

chilled eggplant gazpacho, grapes almonds

neah bay salmon, rattlesnake beans, herb fume, edible flowers

confit  blue foot chicken, yukina savoy, cipollini vinaigrette, melon

“ratatouille,” marjoram scented pasta, fairytale eggplant

blueberry sage ice

gateau mille crepe, estate pear butter, pastry cream, hazelnuts


This elaborate, multi-course, farm-fresh dinner was served with Roederer Brut Champagne, Orr Old Vine Chenin Blanc, Columbia Valley 2014, Amavi Semillon, Walla Walla 2014, and Cadence Coda, Red Mountain 2013.

Adrienne says, putting on an elaborate plated meal like this is a lot of f***ing work! But worth it!
Her favorite dish was the salmon, partly because she loves making fish fumet which is almost a lost art in modern restaurants. When the meal was over and the guests were gone, the working staff enjoyed all the rest of the paddlefish caviar on blini and Jackie opened a magnum of Roederer!

September 16th, 2015 | No Comments »

News from Prosser Farm/ by Dev Patel, Farm Chef and Manager

fairy tale eggplant

Just picked these baby Fairy Tale eggplants! NEW for us this season, although a well known variety for the past few years.

August 5th, 2015 | No Comments »

Tom’s Letter, July 2015


Our Dahlia Lounge Croquet Tournament & Lawn Party is sneaking right up- just 3 weeks away now.  Gary Howse and his team at Gary Manuel Salon started this event 30 years ago, and I was thinking of him recently as we all begin to polish up our mallets and tune up our stopwatches.

My good friend Charlie Billow and I are chairing the capital campaign for the new Food Lifeline warehouse, the beneficiary of the Lawn Party. We have a 34 million dollar goal and are 51% funded.  We absolutely need your help to  get to the finish line through participation in this event, or maybe even in a more grand way later this year.

I was having dinner with my mother back in Newark, Delaware recently. Over the years and over frequent visits, Grandma Mary, as my daughter knows her, has always greeted me at the red door of her home with a splendid smile, a small smooch on the cheek, and a knowing, sideways smirk absolutely meant to suggest I need a haircut.

We were out to dinner with the whole family at a sweet little restaurant called William and Merry just outside of Newark.  I’m just minding my own business, but being my usual charming self, when I happened to mention that – yes, for real,  I did need a haircut.  A great man, the founder of the Croquet Tournament, my friend and hairstylist Gary tragically passed away last year. We had been trading haircuts for dinners for the better part of 35 years. The word ‘hairstylist’ caught my mother’s ears, and she whipped her head towards me and said…”Did you say ‘hairstylist’?” Well, yes I did, Mom.

Read the rest of Tom’s letter here.

July 22nd, 2015 | No Comments »




The Brave Horse Tavern team has some thoughts on the matter.

We asked some trusted beer drinking servers, bartenders and managers what their favorite summer brewskies were and we’ve got the list for you:


Cucumber Crush

“Refreshing, slightly sour with a nice fresh cucumber flavor. Cools you off on a hot day, low ABV so it is sessionable too!”- Jennifer Krantz, Server



“Nice and light, a low ABV, balanced malt and hop characters. Perfect for the hot weather Seattle is experiencing!”- Chris Field, Sous Chef


Double Dry-Hopped Imperial IPA

“Hop forward with a nice balance of bitterness and grapefruit aromas. This rich IPA is big, bold and isn’t sessionable. Enjoy this beer from one of the oldest independent craft breweries on the west coast.” – Dave Hurley, Bartender


½ Dry Cider & ½ Ace Pineapple Cider

“ Firstly, it’s gluten-free! When you mix the dry with the pineapple, the sweetness of the pineapple balances out the dryness of the Dry Cider. The Ace Pineapple Cider also makes a great champagne cocktail.” – Anja Weddig, Bartender


Urtica Wild Nettle Ale

“Only available at Farmer’s Markets and a few bottle shops, they use brettanomyces and finish their beers with fresh herbs which gives the beer a sour flavor, clean finish and a unique complexity from the herbs.”- Jessica Polin, Server


Cherry Sour

“Bright, sour, vibrant, pronounced cherry aroma that finishes dry as a bone. This is my favorite summer beer right now!” – Joe Labatt, Chef


July 16th, 2015 | No Comments »

Summer Suds! Part Two/ by Mike Mackley, GM Serious Pie and Biscuit


Like I said in Part One, this city loves its suds! Here are a few more of my favorite styles of beer:

Kölsch – This beer originates from Cologne, Germany. Kölschs are very light and refreshing. They tend to be bready, lemony, and accented with a slightly bitter floral hop bite. Kölsch is similar to Champagne in the way that it is only a Kölsch if it is from Cologne just like a real Champagne can only come from Champagne. However there are a lot of American breweries who make Kölsch-style beers but will still call them Kölsch. This is an awesome beer after a long hike.
Here are some of my favorite local versions:
Chuckanut Kölsch – This beer has won several awards. In my opinion, these guys make some of the best European style beers in the States. (Bellingham, WA)
Drubru Kölsch – Newer brewery up in Snoqualmie that is making some delicious beer. (Snoqualmie Pass, WA)

Smoke beers – Smoke beers, also known as Rauchbiers in Bavaria, are beers brewed with malts that have been dried out over the top of a fire. They really pick up the distinct smoky qualities of the burning wood. Smoked beers can be an acquired taste as they are very intense. These beers compliment barbecued meats and veggies like no other.
Here are some of my favorite smoke beers:
Upright Brewing’s Smoked Marzen – A smoked version of the Bavarian celebratory spring beer (Portland, OR)
Aect Schlenkerla Rauchbier Urbock – This beer is very, very intense. Malty backbone with a crazy strong smoky finish. (Bamberg, Germany)

Radlers/Shandy – Beer with fruit juice or soda! Lighter beers such as Pilsners and Heffeweizens combined with everything from grapefruit juice to lemon soda. You can buy Radlers or make your own. I enjoy a good Pilsner combined with Rachel’s Ginger Beer for my homemade Radler. At Serious Pie Westlake, we are currently running a Shandy featuring Reverend Nat’s Tepache (pineapple cider) with Holy Mountain’s Belgian Wit. It’s funky and barnyardy on the nose but super clean, spicy, and delicious on the palate.
Here are some of my favorite Raddlers:
Schofferhofer Grapefruit Weizen – Perfect with brunch! (Frankfurt, Germany) (in photo)
Boulevard Ginger Lemon Radler – All sorts of refreshing zing going on here. (Kansas City, MO)

So whether you are out camping, kayaking, swimming, working on your garden, grilling or just soaking up some much needed vitamin D on a patio, I hope that you drink some delicious suds this summer! Life (and summer) is too short to drink bad beer!

July 15th, 2015 | 1 Comment »

Summer Suds! Part One /by Mike Mackley, GM Serious Pie and Biscuit


Beer! This city loves its suds. And with all of the great breweries around Seattle, it is hard to walk into any bar or restaurant and not see a variety of different styles. Summer is in full swing and after a long hot day in the Pacific Northwest sunshine, there is nothing that I want more than a nice cold beer. I want something light, fruity, and floral. Or something bright and tart. Or something clean and refreshing. Or something smoky to go with my barbecue. Here are some of my favorite styles of beer to drink right now!

Berliner Weisse – This style originated in, you guessed it, Berlin. It was dubbed the champagne of the north by Napoleon. This beer is light, tart, funky, and lemony. They are lower alcohol, usually between 3-4%. I find that the traditional Berliner Weisse from Germany tend to be more funky, and less tart. Americanized versions tend to be over the top lemony and sour. Whichever one you prefer, this is the perfect beer to drink while dipping your toes in the sound and basking in the northwest sunshine.
Here are two of my favorites:
German Style – Professor Fritz 1809 Berliner Weisse- this beer is mild, funky, and just a tad tart (Freising, Germany)
American Style – Destihl Counter Clockweisse this beer will smack you in the face with sour! Reminds me of sour lemon warhead candies (Bloomington, IL) (in the photo)

ISA’s – India Session Ale! The IPA’s little brother. All of the hops without the kick. Session beers have been gaining in popularity over the last couple of years. We are moving away from drinking high octane 9% beers and moving back towards drinking lower alcohol brews. They call them session beers because we can drink a lot of them over a long session of time. This is an “inner tubing beer” if I have ever had one. I love a good Rainier on the river, but these ISA’s are where it’s at.
Here are some of my favorites:
Stoup ISA – My favorite ISA of all time (Ballard, WA)
Even Keel – Great can option from Ballast Point (San Diego, CA)
Day Hike – Another good session IPA from Two Beers (Sodo Seattle, WA)

Single Mosaic hopped anything – Mosaic hops are one of my favorite hops in existence. They tend to bring a ton of passion fruit, stone fruit, tropical fruits, floral notes and earthiness. They are incredibly refreshing and are an amazing featured hop. This is a perfect patio beer! Feel free to add a mini umbrella as you see fit.
Here are a couple of my favorite Mosaic hopped beers:
Holy Mountain’s Mosaic Pale – Holy smokes! This beer is incredible. (Interbay, WA)
Georgetown Eddie’s IPL – An India pale lager packed full of Mosaic hops. This is one of my favorites of all time. There are also Columbus, Simcoe, and Amarillo hops but the Mosaic hop is what inspired this beer! (Georgetown, WA)

Editor’s note: Look for Part Two of Mike’s beer post to learn about Kölsch, Smoke Beers, Radlers, and Shandy!

July 14th, 2015 | No Comments »

Tom’s Letter, June 2015

Tom Headshot--bakery exterior

I have a hard time not relating important dates to important foods. For some people it’s music and for others the blossoms of  Easter or poinsettias of the holiday season.  The beginning of May is boating season for many in Seattle, but for me it’s the beginning of wild salmon season and Washington asparagus.

Our friends Kay and Clay, of Chinook Winery, would always have an open house Father’s Day weekend to celebrate the arrival of ripe cherries and the release of their latest vintage of Merlot. After climbing the dozen or so trees in their orchard, picking handfuls of dark red cherries, we would separate the mushed ones and use them for marinating lamb chops.  The rest were eaten whole or canned in Merlot and brandy syrup or cut for my basil, black pepper, and bing cherry relish to finish off the lamb plate.

Read the whole newsletter here.

June 17th, 2015 | No Comments »

Clothing Swap Spring 2015!/ by Devony Boyle, Tom Douglas Restaurants HR Director

devony swap with sarah

Our clothing swap was an incredible success this year due to the hard work of so many dedicated volunteers.  A big shout out for the extra efforts of Carol Baush, Erica Minshull, Robyn Teppler, Serenity Contreras, Andrea Rapp, Liese Freund, Jessica Moore, Joni Weiss, Sarah Schaaf, Erin Fitzpatrick, Team Catering, Team Home Remedy… the list goes on!

devony sway with joni

We had such an overwhelming donation of clothing that we ended up calling both the Noel House and the YWCA to have them send their friends to shop alongside us so that we could move it as quickly as possible to reduce the amount of clothing we would have to transport following the swap.  It turned out to be a great idea, and it was enjoyable to shop with and for lots of new people we met who needed assistance.

devony swap bigger scene

All of the nicest remaining clothes were bundled up by Erica, Andrea, and Carol this morning for donation to the Jubilee Women’s Center, a great nonprofit helping women achieve success! The staff at Jubilee were blown away by the big donation. The donation will make a huge impact on the ladies who rely on clothing donations to help them prepare for new opportunities.

Thank you all who participated, supported, marketed, and donated!!

June 10th, 2015 | No Comments »

Prosser Farm Summer Grilling 101/ by Tom Douglas


Summer time is the time to fire up the backyard grill and turn the patio or deck into your any-day-of-the-week family dining room. How do you make the most of the BBQ and grill experience? Just as important, how do you choose what to drink with your grilled masterpieces? I came up with three unique recipes perfect for any summer BBQ, and tried them on the grill out at our Prosser Farm, where my wife, Jackie, is Farmer-in-Chief.
First, here are my tips for getting the most out of your grilling experience:
Game Plan: I focus on what I need to prep and have with me at the grill, so when I’m finished I can plate and serve.
Strategize: We all get excited to grill and often get distracted by everything that’s going on. Run through the game plan in your head and figure out what you need to do, then head to the grill.
Temperature and Digital Thermometer: Temperature is the most important thing when it comes to grilling. Safety is always key, but ensuring your food isn’t overcooked will help you become your neighborhood grill master.
Know your grill: whether charcoal or gas, there are temperature variations. So figure out hot and cold areas of your grill before the big party.
Layer flavors: It’s what makes my cooking unique. Grilling is all about being a better cook than your neighbor and I guarantee that layering your flavors will help you get there:
Flavor should be built upon from the ingredient to the plate.
Season your base meats and vegetables well.
Let the charcoal or smoke build upon that.
Create additional sauces to caramelize flavors and add something new and surprising.
Be creative:
Use what is in season and around you, like fresh vegetables, herbs and spices.
Try out a new sauce.
Create your own rub, which is easy to do. Just play around with it and have fun.

How I paired wines to my grill recipes: Pair wines that stand up to the grill but highlight fresh flavors.
• For the Grilled Wild King Salmon, I paired Chateau Ste. Michelle & Dr. Loosen Eroica Riesling for its crisp acidity and bright fruit flavors.
• For the Ancho BBQ Sauce Chicken Sandwich, I paired this with the complex, layered flavors of Northstar Columbia Valley Merlot including ripe fruits, hints of earthiness, supple tannins, and smoky notes.
• For the Spice-Rubbed Flat Iron Steak, I chose the bold tannins of Columbia Crest Grand Estates Columbia Valley Cabernet Sauvignon.

Three recipe ideas for your summer barbecues:


Grilled Wild-Caught King Salmon with a Fresh Radish and Pea Salad
Because it’s important to think about sustaining our fisheries, I recommend purchasing wild-caught salmon. I use the center cuts for tenderness and smoke the tails for later use. Salmon is naturally rich in flavor, so all I do to the fish is add salt, pepper, and a touch of olive oil. Cook the salmon over indirect heat, or on a slightly cooler part of the grill, and after it’s cooked, finish with a squeeze of lemon. For the fresh pea shoot and radish salad from the garden, dress with just a bit of the Eroica Riesling or with a squeeze of lemon and a little olive oil. Serve with asparagus grilled directly over the hot coals and finish with salt, pepper, and olive oil.

Ancho BBQ Chicken Sandwiches with Cheese, Tomato, and Guacamole
This dish is all about layering flavors from the Rub with Love Smoky BBQ rub (or make your own rub with hints of cumin, garlic, and smoked paprika) to the full flavor of my Rub with Love Ancho & Molasses Barbecue Sauce which caramelizes onto the boneless, skinless chicken thighs while they absorb all those wonderful charcoal grill flavors. Chicken thighs are among your best bests for grilling as they stay moist and it’s almost impossible to overcook them. Rub the thighs with spice rub, then put them on the grill and give them a hard sear. At the last minute, while they’re still on the grill, glaze them with the barbecue sauce. Place a slice of jack cheese or pepper jack or cheddar on top of the chicken and put the lid on the grill so the cheese will melt. Don’t forget to toast the cut sides of the bun on the grill. Put the grilled chicken on the bun and top with a slice of tomatoes and some fresh guacamole. I like my guacamole with plenty of lime.


Spice rubbed Flat Iron Steak with Crispy Shallots
Flat iron steaks are a great value and they’re the second most tender cut on the steer. I rub them with our Rub with Love Steak Rub. Our rub has nice smoky, ancho chili, garlic, and rosemary overtones, or you could make your own rub. Give the steak a hard sear on both sides, no more than 6 to 8 minutes (typically, your flat iron will be about an inch thick), then remove from the grill and let it rest 15 minutes. Slice and serve rare. I love serving this steak with crispy shallots, though you could give thinly sliced yellow onion the same treatment. Simply dredge the shallots or onions in cornstarch, then deep fry to a golden brown, scoop them out of the oil and drain on paper towels, then serve with the steaks. A beautiful alternative to the crispy shallots is to thickly slice an onion, char grill the slices and use to garnish your steak.

May 19th, 2015 | No Comments »