If you missed this segment, which was aired at 8am this morning on King 5, check out the link here. The little girl, Cora, is the daughter of one of our Summer Campers. Cora attended our first kids’ cooking class- Hamburgers. Be sure to watch the video to the end so you catch Tom dancing!
A couple articles caught my eye in this week’s New York Times:
In today’s paper, from an occasional series called “The Starter Garden” in the Home and Garden section, there’s an article called “Is Gardening Worth the Cost?” The writer, Michael Tortorello, a self-described “bean counter,” performs the hair raising task of adding up the financial costs and the hours of labor that he’s put into his first-time vegetable garden so far. He’s still pondering the question of what the garden has been worth to him, in ways other than money.
From yesterday’s Dining and Wine section, there’s a fascinating article by Julia Moskin called “Turf War at the Hot Dog Cart,” which details what happens when upscale, gourmet food carts move onto the turf of traditional food vendors on New York City streets. Along with the culture clash, throw economic desperation, political bureaucracy, and a lack of enforcement of food permits which encourages a flourishing black market into the mix and hostilitites ensue.
Our burger class was the first ever Made From Scratch Kids’ Cooking Class and it was a big success. 23 eight to twelve year olds, supercute in oversize chef hats and aprons dragging on the ground, got to grind their own burgers, make their own buns, and make mayo and coleslaw from scratch. (Photo top is one of our cooking class kids holding up her recipe notebook.)
The kids met Gwen LeBlanc, our bread chef, for a dough lesson at the bread bakery behind Serious Pie. Many kids ended up head to toe in flour. Some of the buns were a little mis-shapen, but luckily we had back-ups.
The kids then walked back to Palace Kitchen and Chef Sean Hartley (in bottom photo) helped them to form patties and place them on the grill. They also made French fries (actually, I worked the fryer, but the kids filled the fryer baskets).
We also had a tasting contest of storebought mayo versus homemade mayo; fast food burgers versus their own burgers; and organic ketchup versus regular ketchup. Every single kid liked their own burgers better than fast food. Everyone liked the regular ketchup best, too; it’s sweeter. They also tried baked potato wedges versus French fries and lots of kids liked the baked potatoes better.
There are 3 more kids classes coming up. All are sold out, but if you want to you can contact us to get on the waiting list.
Editor’s note: Tom and Jackie’s daughter, Loretta, is helping out in the Tom Douglas Restaurants during her summer home from college. Made from Scratch Cooking Classes for Youngsters is one of her many projects.
On a recent voyage around the San Juan Islands, we spent a day talking oysters and clams in Olga. Located southeast of Rosario on Orcas Island, Olga is home to Buck Bay Shellfish Farm. Operating into its third generation, the shellfish farm is operated by Mark Sawyer and Toni Hermansen. Toni was gracious enough to explain how the whole operation works.
They start by seeding the “spat” oysters (bottom photo) in seed bags (photo right) and dropping them in the bay. After about two and a half years, they are big enough to be sorted according to size. Oysters mature in about 2 to 3 years, but only about 70% make it that far. Upon harvesting, the oysters are washed and hand scrubbed to remove barnacles. They are again hand sorted and graded. The oysters are now ready to be sold.
Buck Bay also grows clams. They start with a large net weighted with a lead rope around the edge. About 50,000 clam seeds are placed under one 5 by 10 foot net. it takes about 3 years for a clam to mature. With a 50% mortality rate, they yield about 20 clams per square foot.
That night we feasted on steamed clams with some Boundary Bay bombers (ie. big bottles of beer), butter, garlic, and Island Thyme Farm strawberries. If you are ever on the east side of Orcas Island, I recommend a visit to see Toni and Mark at Buck Bay Shellfish Farm.
Jackie Cross’ fingertips may never be the same again. Stained bright red from picking 150lbs of gorgeous Bing cherries from Chinook Winery, the haul was only half of ONE TREE! Apparently there are so many cherries they’re dangling from the branches like grape clusters. Sounds like a vertiable Cherry Eden.
RSS SubscribeWelcome 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.
-Tom Douglas
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