Spring Hill hires new pastry chef Garret Melkonian
former Tom Douglas pastry chef makes the move over to this West Seattle favorite
By Lorna Yee January 11, 2010
Choosing a lovely, healthful fish dish at Spring Hill just means more room for dessert…
Photo credit: Lorna Yee
There’s somethin’ new a cookin’ at Spring Hill. Pastry chef Garret Melkonian, who most recently spent four years as Executive Pastry Chef for all of renowned Chef Tom Douglas’ Seattle restaurants — Dahlia Lounge, Etta’s, Palace Kitchen, Palace Ballroom, Lola and Serious Pie — and is expected to join the talented team at Spring Hill beginning Jan. 15.
What can Seattlelites expect? How about Caramel Corn Hush Puppies with pear soubise and brown butter ice cream; Valrhona Budino with Vietnamese coffee mousse and kumquat confit; and Crème d’ Cassis Granita with a fizzy champagne mousse?
I don’t know about you, but this definitely sounds to me like one of the more adventurous, and delicious-sounding dessert menus I’ve seen in awhile.
Spring Hill is located at 4437 California Avenue, SW in Seattle Washington, 98116.
For more information or reservations, please call 206.935.1075 or visit www.springhillnorthwest.com/.