Last Thursday Tom showed TV personality Jesse Jones how to make and cook plin at Palace Kitchen. First Tom showed Jesse how to grind the slow-cooked milk roasted pork to make the filling. Then our Pasta Goddess, Martha Francis showed Jesse how to pipe the filling onto freshly made pasta sheets and shape the plin. Then Tom showed Jesse how to cook the plin and finish them in sage butter. The segment aired on King 5 TV last Friday at 11pm. Here’s the link.
Jesse also tests a stain remover called Blox to see if it works. Tom helpfully splashed red wine all over Jesse’s apron for the test.
April 19th, 2010 | 3 Comments »
Yesterday morning, Tom appeared on the KIng 5 TV show, New Day Northwest, with radio talk show host, Dave Ross, and One Reel President, Norm Langill, to talk about saving Seattle’s fireworks. Watch the video here.
April 7th, 2010 | 1 Comment »
Following Vulcan’s press release that we will be joining them in their South Lake Union project, we did a catering/demo for the Vulcan real estate folks who are developing and leasing space. We served buckwheat blini with smoked salmon, tingmos, Serious Pie’s potato pizza, beer, wine and a delicious limoncello cocktail!
It’s going to be incredible! Can’t wait to get started on this project. Here are some details about the new Terry Avenue space from Eater and from Nancy Leson.
March 9th, 2010 | No Comments »
In the interview, Tom explains the difference between eating at Applebees and eating at Palace Kitchen, predicts the next restaurant trend (modern Indian), and, though a self-described “broccoli hound,” disses broccolini (he hates the name.) Also, Tom reveals that he likes blogs better than Twitter (aw shucks, thanks, Tom!)
February 24th, 2010 | No Comments »
“I don’t care if people think my breakfast sandwich is the best in the world,” Seattle restaurant god Tom Douglas said to us over a late night dinner at Palace Kitchen. ” I just want them to know how much we care about it. We make the English muffins. We cure the ham on top of the eggs. Could other people have better food than I do? Maybe. But there’s no way they care more.”
This is the opening paragraph of a marvelous review of the Dahlia Bakery that was recently posted in Serious Eats. You can read the whole article here.
The woman in the photo above is our new Pastry Chef, Stacy Fortner, standing outside Dahlia Bakery. Stacy is a key part of the team- from our counter sales people to our Bakery manager, from our Dahlia line cooks to our Dahlia Bakery Chef, from our pastry bakers and bread bakers to our Bread chef- that takes so much time and care over everything we sell in the Bakery everyday! Congrats to the Dahlia Bakery team for a great review!
(Posted by Shelley Lance, Blog Editor)
February 16th, 2010 | No Comments »
Read this fun interview with Brian by Angela Garbes from Seattle Weekly’s blog, Voracious. Brian says he likes “simple delicious food” made with “solid technique.” Hmmm, sounds a lot like the Palace Kitchen menu!
Editor’s note: Brian’s top favorite burger: the Palace burger, photo left, and his next favorite, Zippy’s, photo right.
(By the way, for a nice review of a Palace Kitchen meal and some excellent photos, read Gracie’s blog.)
November 25th, 2009 | No Comments »
The November issue of Seattle Metropolitan magazine gives Etta’s crab cakes a rave mini review: “see the magic (Tom’s) high Dungeness to breading ratio and killer tomatillo sauce unleashes.”
October 27th, 2009 | No Comments »
Dahlia has been named one of the best places in America for seafood, according to this article on the homepage of msn.com, which says: “The Dahlia opened in 1989, but continues to set the standard for Pacific Northwest cuisine….(in) one of the loveliest dining rooms in Seattle.” Thanks, msn.com! This review makes a pretty nice 20th Anniversary present for Dahlia!
October 21st, 2009 | No Comments »
More kudos for the Pie!! Serious Pie makes the cut for Seattle Metropolitan’s list of 10 Best Restaurants 2009, and they put the guanciale, soft-cooked egg, and arugula pizza on the cover! We couldn’t be prouder!! Check out the article here. (Photo above is the cherry bomb pepper and sweet fennel sausage pie.)
September 30th, 2009 | No Comments »
Tom’s in New York as a featured chef for the Bon Appétit Supper Club and Café. If you weren’t tuned into the CBS Early Show this morning, here’s the link to a cool video plus recipes. In the video, Tom shows the Early Show anchors how to cook fish perfectly. (Our Rub with Lover Carol Baush was thrilled that he also showed them how to generously pat some Rub with Love Salmon Rub on the fish for that beautiful and tasty golden crust!)
September 21st, 2009 | No Comments »
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