Last week the bread ovens were taken apart (photo left) and transferred to the new space on Westlake and Harrison in South Lake Union (same location as Serious Pie/Westlake and Michael Teer’s Soul Wine). Today the pastry bakers packed everything up from the old pastry kitchen at the Dahlia to transfer to their new location, also in the Westlake and Harrison building. Here’s Pastry Sous Chef, Randi, (photo right) sweeping up the space for the last time. Feels a little bit sad, but the new bread and pastry bakeries are going to be AMAZING! Come by and see us at 401 Westlake N, try some pizza, pick up a bottle of wine from Michael, and if you’re there in the daytime hours, say hi to our bakers!
January 10th, 2011 | No Comments »
Serious Pie/Westlake (401 Westlake N, on the corner of Westlake and Harrison in South Lake Union) opens to the public TODAY at 4pm. C’mon by and check out our luscious pizza pies!!!
(Note: photo courtesy Jerad Knudson)
January 7th, 2011 | No Comments »
We’re not forgetting Fido- or Cooter or Ruby- as we test recipes for the upcoming Dahlia Bakery Cookbook! Here’s a baking sheet of homemade dog biscuits, “Cooter’s Bones,” ready for the oven. Cooter is Pastry Chef Garrett’s adorable dog and Garrett tells me the finished dog bones got the Cooter seal of approval just now!! We’ll also test Robyn Wolfe’s recipe for “Bentley’s Bones,” the dog treats she used to make for her much loved and much missed English Sheepdog.
January 5th, 2011 | 1 Comment »
I made soup last night. This is what I used to make my soup: carrots, celery, onion, kale, potatoes, parsley, thyme, salt and pepper, chicken stock, chicken sausage, and barley.
When I’m being awesome, I’ll buy a chicken and make stock and freeze it. However, in this case I used boxed stock- Pacific Organic brand. Add some herbs and whatnot and it’s perfectly fine.
I love a nice hearty/brothy soup on a cold day!
January 5th, 2011 | No Comments »
Yesterday, most of the Tom Douglas restaurants were closed to free up as many staff as possible to attend the holiday company party which was held in the jam packed Palace Ballroom. The theme was “Tailgating Party” and many staff dressed for the occasion in football gear. Catering Manager, Alexis Berry, walked around wrapped in a blue blanket. The chefs of all the joints prepared delicious tailgating type foods, which tended to include a lot of cheese and a lot of pork. (The only vegetables I noticed, besides onions, were avocados in the form of mucho guacamole.)
A few of my faves: Seatown’s fountain of chile con queso (photo top left), so cheesy- in every sense of the word- and yet so yummy; Brian Walczyk’s “cheese head” hat (photo top middle); the pastry department’s pigs in a blanket and 7-layer bean dip gorgeously decorated with a football motif (photo top right). There were also not one but two beautiful whole roasted pigs: Dahlia cooked a pig in “la caja China,” and the Serious Pie Westlake team cooked a pig in their pizza oven! SPWL sous chef, Chris Field, said, that’s some serious porchetta! (Small photo to the left) I guess there were a few veggies at the party after all, because Etta’s team won the coveted “Colander Cup” for French onion dip,crudites, and jalapeno poppers.
But my favorite taste of the party was the creative and delicious Frito pie served up by the Roving Corporate Team of Warren Peterson, Alan Booth, and Chris Schwarz. The Frito pie was served, as it should be, right in the little Frito bag with a plastic spoon! By the way, Warren’s chili is about 100 times meatier and more delicious than the Frito pie you get at the Woolworth’s Five and Dime lunch counter in Santa Fe, New Mexico, one of a few places that claim to have invented this old school all American treat.
January 4th, 2011 | No Comments »
First pie fired! The night went very well. The wood-burning oven has been christened! I love this job already!
(Editor’s note: from the soft opening of Serious Pie/Westlake in South Lake Union which will open to the public soon. Serious Pie/Westlake Chef Tony Cantini in the photo.)
January 2nd, 2011 | 3 Comments »
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