Julia's Last Meal

Hosted and Chefed
by Tom Douglas & Thierry Rautureau
October 13, 6:30pm
Etta's

Julia Child revolutionized cooking in America by introducing us to French cuisine and letting us know that we could learn to make it ourselves, in our own kitchens! Julia Child was often asked what her favorite meal was. She once suggested that grilled cheese would delight her, as would "red meat and gin." In the few times I cooked for her, she always appreciated simple food the most. Our menu reflects items that Julia just plain loved and meals Thierry and I have prepared for her in the past. A donation will be made in Julia's name to the American Institute of Wine & Food (AIWF).

The Menu

Caviar with Russian vodka and Oysters

Cracked Dungeness Crab with Best Foods
     Mayonaisse (Julia loved this!)

Pan-Roasted Duck, Onions, and Chanterelle
     Mushrooms with Duck Liver Toast

Pommes Anna, fresh Asparagus

French Bread with Roquefort and Brie

Walnut Cake, Ripe Pears, Green Tea
     Creme Brulee

Thierry Rautureau will choose a flight of French wines to accompany
     dinner for the evening.

This dinner is sold out. To find out about upcoming events as soon as they are announced, sign up to receive our newsletter electronically.

Christina's Cookbook Dinner

Recipes and Tales from a Northwest Island Kitchen
October 26, 6:30pm
Dahlia Lounge

Christina Orchid grew up in the Pacific Northwest helping her mother in the garden and kitchen and spending summers at her grandparents ranch moving irrigation pipes and cooking for the ranch hands. It's been nearly 25 years since Christina first opened her doors on Orcas Island, and shes been creating 'real' food ever since. She recently put together a beautiful cookbook with great stories and even better recipes. Join us as we cook from Christina's Cookbook: Recipes and Tales from a Northwest Island Kitchen. Christina will be on hand to celebrate and sign your copy personally!

The Menu

Crab Fondue with Christina’s Breadsticks

Fennel, Parmesan, and Zested Lemon Vinaigrette

Roast Pheasant, Pumpkin Risotto, Black Walnut Gremolata

Buttermilk Ice Cream, Apple Fritter

To accompany the food from this Northwest Island Kitchen, we will be
     serving a flight of wines from the great Northwest.

The cost of dinner is $99, which includes a signed copy of Christina's book and wine pairings. Taxes and gratuities are additional. To make reservations, please call (206) 682-4142 or you may email privatedining@tomdouglas.com.

Seghesio Wine Dinner

A night of good people, good food & good wine
October 19, 6pm
Dahlia Lounge

The Dahlia Lounge and Pike and Western Wine Shop are pleased to welcome Seghesio Winery for an evening of food and wine. Seghesio is a third generation, family run winery, in Sonoma County that is acknowledged as one of California’s top zinfandel producers. Being true to their Italian heritage, they also produce excellent wines from Italian varietals such as Barbera, Sangiovese, Pinot Grigio and Arneis. One of Tom’s best memories of a vacation in Sonoma several years ago was lunch with Uncle Ed Seghesio in his house behind the winery. It was simply good food, good wine and good people.

This dinner is sold out. To find out about upcoming events as soon as they are announced, sign up to receive our newsletter electronically.

Breast Cancer Awareness Month

Month of October

Join us this October during Breast Cancer Awareness Month, in the Dahlia Lounge & Dahlia Bakery for 'Athena's Dessert for the Cure'. Eating dessert never felt so good! 100% of the profits from our specially created pink desserts will go to fund women's breast cancer research in Seattle.

An Apple a Day...

...makes a nice batch of cider and some great meals, too!
November 7th, 2pm
Palace Kitchen

What happens when you combine a cidermaking pioneer with an adventurous chef? A day of all things cider! Have you ever wondered just what "hard" apple cider is? Now is your chance to learn, taste & cook!

Join us at the Palace Kitchen as Ron Irvine, President of the NW Cider Society, speaks about the process of cidermaking. Ron makes his own cider on Vashon Island and will be leading a tasting. Sean Hartley, Chef of the Palace will then follow with a cooking demo. We'll be serving tastes of the recipes, and comparing delicious regional and french hard ciders. It's a perfect way to spend a crisp, cool Sunday in autumn.

Price of the class and demo is $45/person.

Please call Amy at 206-448-2001 or email amyp@tomdouglas.com to make reservations. 

  | Next >>