Comments for TASTE Restaurant and Cafes http://tastesamblog.wordpress.com Tue, 13 Oct 2009 23:22:39 +0000 http://wordpress.com/ hourly 1 Comment on Splash! Winemaker Dinner – Oct. 7 by tastesamblog http://tastesamblog.wordpress.com/2009/08/27/splash-winemaker-dinner-oct-7/#comment-215 tastesamblog Tue, 13 Oct 2009 23:22:39 +0000 http://tastesamblog.wordpress.com/?p=695#comment-215 p.s. - we have a TASTE of the NW Dinner coming up in November on a Sunday night (featuring Olson Farms - potato, beef and lamb, Cape Cleare - NW salmon fishery and Jones Creek Farm) - Sunday Nov 22nd - save the date... we are planning the menus now and should have information on our blog in the next few weeks - and you can always reach us at tasterestaurant@tastesam.com p.s. – we have a TASTE of the NW Dinner coming up in November on a Sunday night (featuring Olson Farms – potato, beef and lamb, Cape Cleare – NW salmon fishery and Jones Creek Farm) – Sunday Nov 22nd – save the date… we are planning the menus now and should have information on our blog in the next few weeks – and you can always reach us at tasterestaurant@tastesam.com

]]> Comment on Splash! Winemaker Dinner – Oct. 7 by tastesamblog http://tastesamblog.wordpress.com/2009/08/27/splash-winemaker-dinner-oct-7/#comment-214 tastesamblog Tue, 13 Oct 2009 23:19:47 +0000 http://tastesamblog.wordpress.com/?p=695#comment-214 Hi Anne - I got your interest/request - we usually do these mid week as you noticed but we will consider other nights and be sure to keep you posted... Danielle Hi Anne – I got your interest/request – we usually do these mid week as you noticed but we will consider other nights and be sure to keep you posted…

Danielle

]]> Comment on Splash! Winemaker Dinner – Oct. 7 by Anne Hammond-Meyer http://tastesamblog.wordpress.com/2009/08/27/splash-winemaker-dinner-oct-7/#comment-203 Anne Hammond-Meyer Fri, 18 Sep 2009 16:26:24 +0000 http://tastesamblog.wordpress.com/?p=695#comment-203 Will all your taste dinners be on Wed night? We would love to come but cannot do evenings during the week. Any possibility they will be on Friday, Saturday, or Sunday nights in the future? BTW, we are members. Will all your taste dinners be on Wed night? We would love to come but cannot do evenings during the week. Any possibility they will be on Friday, Saturday, or Sunday nights in the future?
BTW, we are members.

]]> Comment on Chef Craig Speaks at ACF by JCT http://tastesamblog.wordpress.com/2009/04/01/chef-craig-speaks-at-acf/#comment-103 JCT Sun, 05 Apr 2009 21:09:34 +0000 http://tastesamblog.wordpress.com/?p=319#comment-103 A great presentation! Thank you for the information as we work to improve our own local relationships! A great presentation! Thank you for the information as we work to improve our own local relationships!

]]> Comment on Year in Review by TASTE Responsibly « Suzuki + Chou Communimedia Blog http://tastesamblog.wordpress.com/2008/12/20/year-in-review/#comment-84 TASTE Responsibly « Suzuki + Chou Communimedia Blog Fri, 06 Feb 2009 04:34:52 +0000 http://tastesamblog.wordpress.com/?p=143#comment-84 [...] Restaurant at the Seattle Art Museum has invested more than $1 million in the local agricultural economy in its effort to support sustainability. On the latest menus, [...] [...] Restaurant at the Seattle Art Museum has invested more than $1 million in the local agricultural economy in its effort to support sustainability. On the latest menus, [...]

]]> Comment on Lovely Lucy by tastesamblog http://tastesamblog.wordpress.com/2008/11/10/lovely-lucy/#comment-80 tastesamblog Tue, 06 Jan 2009 15:52:34 +0000 http://tastesamblog.wordpress.com/?p=121#comment-80 Thank you very much for taking time to read our TASTE blog. And YES, I highly recommend you stopping by and tasting the pumpkin French toast. I actually use a pumpkin quick bread for the toast part. My inspiration came from the ever popular “breakfast for dinner” concept, which I loved as a child! It was my father’s favorite thing to make after a Sunday drive to Vermont to pick apples and look at the blue ribbon pumpkins displayed at the orchards. Bacon seems to be more and more popular when it comes to dessert. Although I try to keep my desserts vegetarian friendly, I am sure some candied bacon would be a great balance with the pumpkin. I do enjoy teaching cooking lessons, but I do not have anything formal set up at the time. If you are truly interested in seeing our kitchen and learning a few tricks of the trade please keep in touch (you can reach me by calling the restaurant reservation line) and we can set up a time for you to visit. Thank you for supporting TASTE. There are so many talented and creative people employed here and we enjoy sharing our creations with our guests! Thank you very much for taking time to read our TASTE blog. And YES, I highly recommend you stopping by and tasting the pumpkin French toast. I actually use a pumpkin quick bread for the toast part. My inspiration came from the ever popular “breakfast for dinner” concept, which I loved as a child! It was my father’s favorite thing to make after a Sunday drive to Vermont to pick apples and look at the blue ribbon pumpkins displayed at the orchards. Bacon seems to be more and more popular when it comes to dessert. Although I try to keep my desserts vegetarian friendly, I am sure some candied bacon would be a great balance with the pumpkin. I do enjoy teaching cooking lessons, but I do not have anything formal set up at the time. If you are truly interested in seeing our kitchen and learning a few tricks of the trade please keep in touch (you can reach me by calling the restaurant reservation line) and we can set up a time for you to visit. Thank you for supporting TASTE. There are so many talented and creative people employed here and we enjoy sharing our creations with our guests!

]]> Comment on Lovely Lucy by Brenda http://tastesamblog.wordpress.com/2008/11/10/lovely-lucy/#comment-79 Brenda Tue, 30 Dec 2008 02:33:14 +0000 http://tastesamblog.wordpress.com/?p=121#comment-79 Lucy - I read over your dessert menu online tonight - WOW! I really need to stop by and try your pumpkin french toast. Do you use challah bread? What was the inspiration for this dessert? I LOVE pumpkin - perhaps you could create a pumpkin dessert that uses bacon? I bought a half dozen slices of black forest bacon today at Whole Foods and am excited to see how it will pair with the things I have planned to make this week. Do you offer private chef lessons? Would love to join you in the kitchen and make a delectable dessert. Thanks for your hard work at TASTE! Lucy – I read over your dessert menu online tonight – WOW! I really need to stop by and try your pumpkin french toast. Do you use challah bread? What was the inspiration for this dessert? I LOVE pumpkin – perhaps you could create a pumpkin dessert that uses bacon? I bought a half dozen slices of black forest bacon today at Whole Foods and am excited to see how it will pair with the things I have planned to make this week. Do you offer private chef lessons? Would love to join you in the kitchen and make a delectable dessert. Thanks for your hard work at TASTE!

]]> Comment on Lovely Lucy by David Hale http://tastesamblog.wordpress.com/2008/11/10/lovely-lucy/#comment-73 David Hale Thu, 13 Nov 2008 14:49:49 +0000 http://tastesamblog.wordpress.com/?p=121#comment-73 Hey Lucy, Congratulations on your new gig! Just think, seven years ago you were making the killer cassoulet for Chef Steve's wedding... Good times! Be great, as always and have a great time at Taste. DH Hey Lucy,

Congratulations on your new gig! Just think, seven years ago you were making the killer cassoulet for Chef Steve’s wedding… Good times!

Be great, as always and have a great time at Taste.

DH

]]> Comment on TASTE Restaurant at SAM Announces New Executive Chef by Brenda http://tastesamblog.wordpress.com/2008/06/02/taste-restaurant-at-sam-announces-new-executive-chef-2/#comment-52 Brenda Sat, 09 Aug 2008 01:24:19 +0000 http://tastesamblog.wordpress.com/?p=48#comment-52 I really love the focus on local foods, especially the Quillisascut Goat Tomme and Estrella Creamery's Black Creek Buttery cheeses. Please keep using raw milk cheeses in the restaurant - they are nutritionally superior than their pasteurized cousins. Love it! I really love the focus on local foods, especially the Quillisascut Goat Tomme and Estrella Creamery’s Black Creek Buttery cheeses. Please keep using raw milk cheeses in the restaurant – they are nutritionally superior than their pasteurized cousins. Love it!

]]> Comment on TASTE Restaurant at SAM Announces New Executive Chef by Chris Bird http://tastesamblog.wordpress.com/2008/06/02/taste-restaurant-at-sam-announces-new-executive-chef-2/#comment-46 Chris Bird Thu, 03 Jul 2008 23:14:11 +0000 http://tastesamblog.wordpress.com/?p=48#comment-46 Is Chef Custer still involved? I had the great pleasure of eating at her first ever "guests in the kitchen" meal in 1998. It is still the most memorable meal of my life. I will be coming to Seattle soon, and would very much like to remake her acquaintance. Chris Is Chef Custer still involved? I had the great pleasure of eating at her first ever “guests in the kitchen” meal in 1998. It is still the most memorable meal of my life.

I will be coming to Seattle soon, and would very much like to remake her acquaintance.

Chris

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