For Taste Washington, Dahlia’s Chef, Brock Johnson, made these patés:
Five spice duck
Venison with cranberries and pistachios
Country style pork
Rabbit with green garlic
Served with all the classic accompaniments: grain mustard, cornichons, fennel marmalade, and Dahlia Bakery house loaf!
Brock made 20 pounds of each and served over 1,500 tastes that day!!
(in the photo top, Chef Brock and his lovely wife, Amy)
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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