Last Friday I made a couple trips in the company van out to Providence Regina House to deliver mountains of presents for the families we Tom Douglas employees signed up to give gifts to this year. I was only delivering for Dahlia Lounge, Palace Kitchen, Serious Pie, Serious Biscuit, Dahlia Bakery and Dahlia Workshop, so the mountain of presents didn’t even include donations from the other 6 TDR properties!! Anyway, the folks at the Regina House were a little overwhelmed to see how generous our employees are! By the way, Regina House also received donations of 400 stocking stuffers from companies other than ours. Regina House helped out 90 families in need to have a happy Christmas this year!
Thanks so much to everyone for being so awesome during the holidays!
December 19th, 2011 | No Comments »
Here’s our photographer, Ed Anderson, shooting photos of the rum butter apple pie in his favorite spot- the loading dock behind Dahlia Lounge with a backdrop of alley, pigeons, and delivery trucks. He likes this spot because he can open the garage door and get plenty of natural light. Tomorrow is the last day of the photo shoot (fingers crossed), or at least the last day of shooting the recipes. We prepared over 90 different items (cakes, pies, tarts, cookies, sandwiches, etc etc etc) for this shoot PLUS 3 or 4 dozen more technique shots, plus many atmosphere shots, Dahlia Bakery shots, etc etc etc. So many people helped us get this huge project done!
Next week, life returns to something resembling normal for me. I still have to scramble to finish the details on The Dahlia Bakery Cookbook for February 1 delivery to our publisher, but I may find time to put up a blog now and then.
December 15th, 2011 | No Comments »
Our photographer Ed getting shots of our bakers making coco pies at Dahlia Workshop bakery. We’re about halfway done with the photo shoot.
December 6th, 2011 | No Comments »
The photo shoot for the Dahlia Bakery Cookbook is now in progress!!
Photographer: Ed Anderson
Photographer’s assistant: Sarah Flotard
Ed is shooting a photo of the grilled cheese sandwich with caramelized broccoli rabe at a window table at Seatown.
(Editor’s note: this is why there have been few new blog posts. The photo shoot has been taking up all my time! I hope to get back to posting in another week or so. SL)
December 5th, 2011 | No Comments »
Happy Thanksgiving!!
November 24th, 2011 | No Comments »
Outside of Dahlia Bakery, ET and Jessica handing out free hot apple cider and bites of Rub with Love turkey!
Happy Thanksgiving everyone!!
November 23rd, 2011 | No Comments »
I was lucky enough to snag a seat at last night’s Dahlia event featuring Brad Thomas Parsons, author of the new book, Bitters, which is already making its way onto “best” and “top ten” cookbook lists.
You may think there’s nothing to learn about that dusty, paper wrapped bottle of bitters that’s been hanging around your cupboard for a decade or two, but wait until Brad gives you his shop talk about the old world of traditional bitters and the new world of artisanal and handmade bitters, not to mention his recipes for some knock-your-socks-off modern cocktails.
Our resident super star chef, Brock Johnson, brilliantly paired the drinks with tasty bites, and as Brock explained, these types of cocktails don’t match easily with food due to their complex bittersweet flavors. An example: Autumn Sweater (rye, Amaro Nonino, maple bitters and orange bitters) with a great big ice cube, matched to white pepper pork belly and waffle. Sound intriguing?
Some people found the Autumn Sweater too sweet, but, despite the fact that I don’t have much of a sweet tooth, I was drawn to the almost syrupy but complex flavor of this cocktail with its bitter and herbal notes. (I first noticed the word “amaro” only a few days ago while chatting about the cocktail list with with our beverage manager, Adam Chumas.)
I’ve learned from Brad that I have a natural affinity for drinks with bitters, and I thoroughly enjoyed every one of the 5 generous cocktail “tastes” we were treated to at the event. My favorite cocktail is a Negroni, but Brad’s version with a dash of orange bitters and the drama of an ignited orange peel- was one of the best I’ve tasted with that bit of orange sweetness rounding out the other flavors. This was matched to a simple but very compatible plate of salty tastes of cheese, cured meats and fish, olives, and toasts prepared by Chef Brock (photo below).
If you missed Brad, you get another chance to see him at our upcoming Cookbook Social. Pick up a copy of his book for yourself and a couple more for gifts (I’m getting one for my 22 year old hipster niece in Chicago). You’ll find the cocktail recipes in his book. (If you want Brock to cook for you, you’ll have to make a resie at the Dahlia Lounge.)
The only cocktail recipe Brad served us last night that’s not in his book is the Cranberry -Spice cocktail that he developed for Food and Wine magazine. It’s so perfect for Thanksgiving that you’ll want to follow this link to the recipe.
November 18th, 2011 | No Comments »
These are pictures from my trip home last weekend. Mark and I eloped in September, but we wanted to celebrate in true Cajun, Creole fashion at a Cochon de Lait- A pig roast! So our friends and family were invited to ‘Come Pass a Good Time’ in River Ridge, Louisiana. The Pig is in the photo above.
This is the Obligatory Pot of Jambalaya. (photo above)
The most intriguing part of all this is the Cajun Microwave (photo below) which is a wooden box built with the heat source on top. The pig is seasoned and butterflied and cooked for 12 to 20 hours depending on the size. My dad and his friend Mark Haney started this 82 pound pig at 5:30 am. We ate during the 2nd quarter of the LSU Alabama game. We were all encouraged to kiss the pig to ensure LSU’s victory.
Here’s the link for Cajun microwave building plans. Gotta love the Cajuns!
November 14th, 2011 | No Comments »
The Cuoco team recently had a heartwarming experience at the wonderful Fisher House. Fisher House is “home away from home” for families of Veterans who are receiving care at VA Puget Sound Health Care Systems. Guests can be near their loved ones while having a comfortable, peaceful place to find rest and support for themselves. More than just a convenient and beautiful place to stay, the guests of Fisher House share common experience, form friendships, and become a unique family.
When we toured Fisher House, we met two lovely and positively exuberant, cheerful, and high spirited gals, Lorraine and Cecile, who run Fisher House and wear many hats. Yes, we mean actual hats- teeny tiny hats indeed! Why the tiny hats? Well, they said, how can you not be cheerful while wearing a wee little hat? They wear them every single day at work to spread the fun. We can speak from experience- the humor and warmth is addictive from bitsy top hats to itsy feathered hats to bedazzled hats galore. The hats all hang in Lorraine and Cecile’s office for everyone to admire and adore!
Our team at Cuoco wanted to create a special night for these families in need of some pampering. What’s more comforting than piles and piles of handmade pasta? Chef Stuart taught us how to make tagliatelle. Jesse and Jasper made treats of grapefruit soda and savory bomboloni. Meanwhile, Patty (Cuoco’s GM) and the team set the dining room for a three course family style dinner- all while wearing teeny chefs hats- of course!
We had so much fun together at Fisher House that we can’t wait to visit our friends again! As the holidays near, we hope that everyone shares in the season of giving- One tiny hat at a time!
November 10th, 2011 | 1 Comment »
It’s unfortunate, but my visits to the Big Apple are always spaced a few years apart. However as a result I find the city inspires me in a new way each time I’m there. This time around the turning trees and the brisk air swirled me into the warmth of Gramercy Tavern. This Danny Meyer joint has really focused on providing their guests with a wealth of options in the realm of beer and cider, which seemed so appropriate for the season. I was hooked right away.
Gramercy Tavern hit the mark with Ommegang Hennepin and Brooklyn Brewmaster’s Reserve: The Companion. These two brews made an excellent pairing with some paté and pickled vegetables, stuffed clams, sweetbreads, and white fish croquettes.
Ommegang from Cooperstown, New York, brews traditional Belgian style ales. The Hennepin is a Saison and its soft hop notes and bright acidity make it a fantastic food pairing beer. the balance between body and acid allow it to stand with something as rich as pate or sweetbreads, while the light hoppy finish refreshed the palate for another bite. Ommegang is the US project for Duvel and this Farmhouse Saison is a great one for year round enjoyment.
Brooklyn Brewery has been pushing the envelope in the Big Apple by making great beer part of the fine dining experience. The Companion comes from their Brewmaster’s Reserve series and pays homage to the recently released Oxford Companion to Beer. The Companion is a wheat wine, with 55% malted wheat. The beer has a round mouth feel and finishes with a surprising brightness from the use of Brooklyn’s house ale hops. The soft fruit notes provide an interesting contrast to rich meats and again the soft bitter tone from the hops helps to rejuvenate the palate.
How refreshing to enjoy beer in a fine New York restaurant. The dedication to providing a consummate selection of quaffing options is inspiring. Fine dining isn’t only about wine. Beer has its place too.
Here’s a list of great NY beers and ciders to check out:
Six Points Crisp Lager
Six Points Cask Autobahn IPA
Brooklyn Brewery Brewmaster’s Reserve: The Companion
Ommegang Hennepin
Eve’s Cidery Autumn Gold
November 7th, 2011 | 1 Comment »
RSS Subscribe