July is National Ice Cream month

And we intend to observe! Pop down to the Dahlia Bakery on the hot days of summer to pick up the cool ice cream sandwich recently featured in July’s Bon Appetit. All month long, we’ll be offering a Triple Chocolate Strawberry Ice Cream Sandwich. We took juicy local strawberries for the ice cream, baked decadent chocolate cookies, and sandwiched them together for the perfect summertime treat!

Also in the bakery are fresh berry pies and crisps, perfect for any easy summer dessert, especially when paired with a pint of handmade ice cream from our pastry kitchen.

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Summer Corn is here!

Dahlia Bakery’s bread of the month is an annual favorite — Summer Corn. This is a hard crusted bread with organic corn meal, fresh corn kernels and a light texture...a great light bread for summer. Gwen recommends eating it with the summer's bounty of tomatoes! We will carry this bread through August.Don’t forget to pick up your Bakers Dozen Bread Card while you’re there!!

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Bon AppÉtit: the Barbecue Issue

Be sure to check out the July, 2005 issue of Bon Appétit Magazine, which just happens to be their Barbecue Issue. In addition to articles about how to choose the right grill and how to say "barbecue" in Japanese you'll find an article by Tom called "Fish for the 4th." In it he explains how to cook up a great Fourth of July feast — starring barbecued salmon, spicy shrimp remoulade, and ice cream sandwiches — plus, how to set a festive scene.

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Seasonal special

We often look to our staff for inspiration and great ideas. Summer seems to finally be in full gear here in Seattle, so we asked staff from each restaurant "What is your favorite summer food?" And here is what they had to say:

Halibut fish tacos. We have a taco party at least five times over the summer. I buy a big halibut fillet and marinate it, grill it up then serve it out with homemade guacamole, mango salsa, cabbage, cilantro and grilled white corn tortillas. It’s a fun outdoor food.
     — Alan Booth, manager Lola

Oh, melons and berries. I love all the fresh fruit that arrives come summer. I head over to Top Banana in Ballard because Jimmy has great prices and great food and he’s not afraid to steer you away of something that’s not quite at it’s peak! He even picks out my melons for me.
     — Britta Hendren, Host, Dahlia Lounge

Blackberries. I have a lot of memories of blackberry picking from my family in southern Oregon. It’s so hot down there, blackberries are all over. We used to eat a bowl of them with milk & sugar.
     — Brock Johnson, Line Cook Lola

If I had to pick one specific thing, I would say a fresh, ripe, nectarine.
     — Martha Francis, Pasta Maker

Anything on the grill. I loved grilled vegetables, grilled fruit (stone fruits) grilled meats. I’m the griller in the family – I put bananas in butter and cinnamon and put them on. Wash it down with some cold margaritas!
     — Robin Rogers, Host at Etta’s

I like making a big dinner off the grill…it’s a big grill fest! Grilled oysters and asparagus are perfect. You just throw the oyster on the grill and they steam and open up. I put potatoes next to the coals to cook, wrapped up in foil with some seasoning.
     — Joel Lichosik, Line Cook Dahlia Lounge

What I start making in summertime is gazpacho, with tomatoes, super garlic-y. I don’t use bread in it, and I’m the only person in the world who doesn't like onions, so I have to make my own.
     — Kary Wayson, Server Palace Kitchen

Strawberry ice cream. No, wait, peach ice cream. And if I were on the east coast, peach ice cream with blue crabs.
     — Gray Brooks, Sous Chef Dahlia Lounge

BBQ Ribs. Can’t be beat.
     — Mark Koester, Line cook at Etta’s

It’s blueberries for me. I buy them obsessively throughout the summer. I love to put them on my yogurt, or as dessert with whipping cream, or I just eat them on their own. I’ve even made a drink with vodka, soda, muddled blueberries and added POM juice...it is a delicious summertime drink!
     — Devony Fitch, Human Resources Manager

Next: Summer Recipe >>