We learned all about bitters from the team at Scrappy’s Tuesday night at the Seatown cocktail class (which had to be held at Etta’s while Seatown got some new HVAC equipment.) The standout cocktail was the Seatown Cobblestone with rye whiskey, amaro nonino, dry vermouth, Cointreau, and Scrappy’s cardamom bitters. The founder, Miles, promises more cocktails and suggestions for how to use bitters in cooking in their soon to be updated website.
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
Home • Lola • Palace Kitchen • Dahlia Lounge • Dalia Bakery • Etta's • Serious Pie Downtown • Seatown • Brave Horse Tavern • Cuoco
Dahlia Workshop • Serious Pie Westlake • Ting Momo • Shop • Catering • Events • Blog & Newsletter • Prosser Farm • Contact • Reservations
© 2009-2011 Tom Douglas, All Rights Reserved • About Tom and Jackie • Employment • Newsletter Signup