Lovely Lucy

We at TASTE Restaurant and Events are proud to introduce our new pastry chef, Lucy Damkoehler. Lucy grew up in Massachusetts and trained at the New England Culinary Institute in Vermont. Her first foray into kitchen involved baking for her father, whose loyal support stood the test of experiments and even the time she lucy-headshot3confused salt for sugar. In her professional career, she has worked in kitchens around the world. An avid traveler, Lucy has enjoyed decadent delights in India and baked pastries at Demel, one of the oldest sweet shops in Vienna. After stints in restaurants located in New York to Hawaii, Lucy decided to settle in Seattle, much to the delight of TASTE.

Lucky for us, Lucy thinks that we are a great fit too. She finds inspiration in SAM’s world-class art and traveling exhibitions. Whether she’s creating Coast Salish treats for our current S’Abadeb Exhibit or researching Indian sweets for the upcoming Gardens and Cosmos at the Seattle Asian Art Museum, her love for travel and exotic foods are easily satisfied right here in the TASTE kitchen. She is also having a great time exploring the bounty of the Pacific Northwest and will premier a pumpkin french toast topped with maple ice, crème fraîche and pepita pesto at our upcoming TASTE of the Northwest Dinner on November 23. You can also look at her current menu at TASTE at our website. With all these fun and exciting things going on at SAM and TASTE, we can’t wait to see what else she will come up with. Yum!

Do you have any questions for Lucy?

Explore posts in the same categories: Dessert First

3 Comments on “Lovely Lucy”

  1. David Hale Says:

    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.


  2. Brenda Says:

    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!

    • tastesamblog Says:

      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!

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