Sweet! The Dahlia Bakery Cookbook is a huge hit! In addition to being on bestseller lists, the goodie-filled tome showed up over the weekend on The New York Times Book Review's list of great holiday gifts and it's featured in this month's Martha Stewart Living.
The holidays give us plenty of reasons to visit local bars: getting to see friends and family, getting over the stress of shopping for friends and family.... And while there are many great bars and cocktails to enjoy all around Seattle, we think you should check out one of these cool events when searching out a cocktail this month.
There may be no better pre-holiday gift than a spot at Bruce Naftaly's (sure-to-sell-out-in-a-hot-minute!) cooking classes at Le Gourmand. In fact, several years ago I sent my parents to one of Naftaly's classes, and though I have yet to see demi-glace grace the old Austin table during a holiday dinner, George and Nancy sure enjoyed sipping wine and watching chef Naftaly's expert cooking, and then tasting the delicious meal he cooked for them. They still talk about it nearly ten years later.
When I found out that Marx Foods, the online specialty food retailer that supplies restaurants like Alinea and recently caught the attention of Food & Wine magazine, would be opening a brick-and-mortar space, it piqued my interest. There's still plenty of demand for specialty food stores in Seattle, and Marx Foods, which opened yesterday, sounds distinctive.
If you've been to a bar on Capitol Hill lately, there's a good chance it was one opened by Linda Derschang.
Since launching the bar Linda's (707 East Pine St.) in 1994, Derschang has been on a major roll, piloting some of the hippest hangouts in the neighborhood, including Oddfellows Hall and Smith. And now she's about to open two more: the Bait Shop and Tallulah's, both also in Capitol Hill (as Leslie Kelly reported in our November issue).
Matthew Dillon is putting the pioneer back in Pioneer Square. Opening two new places early next year, the local star chef is shoving the neighborhood into contention for the city’s new hot spot.
“I grew up in Seattle and spent a lot of time in this neighborhood. I want to stop complaining about how it’s not what it should be,” said this year’s winner of the James Beard Foundation Award for the best chef in the Northwest.
It’s not only a big week for Thanksgiving drinks and eats but also a big shopping week (which may lead to more drinks).
If you’re looking for gifts for a home bartender or someone who wants to make better party drinks, I have some suggestions. And if you’re just shopping for yourself, I certainly won’t make fun—as long as you invite me over for drinks.
10-Piece Punch Bowl Set (shown above)
Have you been wondering whether a wheaty hefeweizen, a malty amber or a chocolate stout would pair best with an oven-roasted turkey this Thanksgiving?
Marination Ma Kai has. That's the latest brick and mortar outpost of one of our favorite food trucks, which is not only located on Alki Beach, but also offers a full bar and wide selection of beers.
The runner-up on my list of Fall's Most Exciting Restaurant Openings (second only to the craziness that will surely accompany the opening of Shanik on December 3rd), Mamnoon is opening in a converted warehouse across from the Melrose Market. And that opening is happening...today, November 20th!
Wine is my absolute favorite condiment on the Thanksgiving table; it's an important supporting character at the feast, but not necessarily the star. After many years of searching for that perfect complement to all the diverse flavors at the mother of all traditional meals, Riesling from Washington State has become my go-to wine on the third Thursday of every November. Just like cranberry sauce, it’s a little bit sweet but has a snappy kick to it, too.
Thanksgiving tends to be so focused on eating that the drinks often become an afterthought.
This is a shame, as the right drinks can add extra pizzazz, help the food go down easier, and make dealing with relatives much more manageable. Following are three Thanksgiving drink ideas for each course of the meal: the first for when your guests arrive, the second for the meal’s beginning, and the third for when the meal is done.
I’m not shy about my love of Deluxe Foods jams and cocktail syrups. I wear a t-shirt, sporting the logo and tagline (“Try us on toast!”) and I used the syrups in my last Pantry at Delancey cocktail class.
I’m pals with the Chief Tasting Officer at Deluxe Foods, Rebecca Staffel. But just because we’re pals doesn’t make the jams and syrups any less worthy. Don’t take my word for it though.
Seattle loves pho (if you're new on the block: our dining editor explains what it is, how to pronounce it and where to get her favorite here). And Seattleites love to claim they know where to find the best pho.