Check Out Some of Our Recent Press

We love when the media writes about TASTE and the people behind it. Here is some of our recent press from Seattle Metropolitan’s Nosh Pit blog, IdealBite and NW Stir:

Seattle Metropolitan asked our pastry chef, Lucy Damkoehler, what she does on her day off:

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Chef Culture

What did you do on your day off, chef?

Taste Pastry Chef Lucy Damkoehler chills on a hot day.

Lucy Damkoehler, pastry chef at TASTE at the Seattle Art Museum, spends her days up to her elbows in marshmallow and ganache, crafting whimsical takes on the sweet course: raspberry malted milkshake, “Twisted” s’mores sandwich. Her sugary masterpieces give the paintings next door a run for their aesthetically pleasing money, but It’s exhausting, the whole dessert genius thing, and she is supposed to have Sundays and Mondays off.

But more often than not, work runs into Damkoehler’s Sundays like so much housemade ice cream melting into warm rhubarb pie, and she has to pack all her maxing and relaxing into one measly day. Here’s how she does it.

Last Monday I woke up at 10. At 11 I walked with my boyfriend to Glo’s on Capitol Hill, I live on Capitol Hill. I got the Spanish omelet and some coffee with milk. 

Then we hung out and watched afternoon TV for like an hour, then he left for work at about 1, and I took a 45-minute nap.

I got up and took my bike to the bike shop. I use it for commuting and I have it ready for a triathlon that I was thinking about doing. But who knows when that’s happening. Then, I walked to 15th to a store called Take 2 and just browsed. I walked back down to my house around 3, and it was hot! I made a tuna fish sandwich for lunch with lettuce and tomatoes, and then I grabbed my book and sat outside next to my garden. The book I’m reading is Transistor Radio , it’s about a guy getting a sex change….I came back inside and listened to music and read Gourmet magazine, and I watered my garden at around 7.

My boyfriend came home from work, and it was so hot that we decided to go to the movies, we saw Public Enemies. I love any movie with Johnny Depp so I enjoyed it. And of course, we got popcorn, we just didn’t feel like cooking because it was so hot. Oh, I also had an Icee with it. Then, we came home at around 10:30, and we watched Seinfeld. We do it every night, it’s my relaxing show.

 

Our sous chef, Zack Chamberlain, was just awarded a professional scholarship to attend the Quillisascut Farm school:

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The Seattle Chapter of Chefs Collaborative awarded two local culinary professionals scholarships to attend the Quillisascut Farm school during the month of August.  The scholarship recipients are Zephyr Paquette, chef at Elliott Bay Café, and Arthur (Zack) Chamberlain, sous chef at TASTE restaurant at the Seattle Art Museum.

“Seattle’s food community continues to strengthen its awareness of the local food movement,” said Seth Caswell, president of the Seattle Chefs Collaborative chapter and owner of the soon-to-open Seattle restaurant Emmer & Rye.  “Part of our mission is to speed this process, and awarding these scholarships serves to educate those making front line buying decisions in the kitchen.”

The Quillisascut Farm School is located in Quillisascut, WA, north of Spokane.  The aim of the program is to educate those who attend about the origins of sustainable food and foster the relationship between local farmers and chefs.  Strengthening the farmer-chef relationship is the primary mission of Chefs Collaborative.

During their time at the Farm School, attendees learn small livestock care and processing, how to milk goats and the process for making four types of cheese. Attendees also gain hands-on experience gardening, composting, building vegetable beds and transplanting starts.  To supplement what they learn at Quillisascut, Farm School students also visit other area farms where they learn about pastured poultry, organic orchard cultivation and beekeeping and honey production. 

In addition to those who receive scholarships to attend the Farm School, other culinary professionals and food enthusiasts attend sessions. Depending on the course taken, prices range from $495-$695 and spaces usually fill up throughout the summer.  Area restaurants that have sent cooks to Quillisascut in the past include Café Juanita, Canlis, The Herb Farm, Le Pichet and Rover’s.

 

The Dirty Dogs at TASTE Cafe at the Olympic Sculpture Park were featured in a recent newsletter from IdealBite:

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Temple of the (Hot) Dog

 

The Bite:

Are you going hungry? You Vedder get to Taste Café at the Olympic Sculpture Park for its new summer hot dog menu. Pick your wiener: classic pork from Pike Place Market’s Bavarian Meats; organic, grass-fed beef or hot Italian-style organic pork from Skagit River Ranch; or Lightlife veggie dogs – all served up on Columbia City Bakery buns. Then choose toppings like local Pleasant Valley Farms’ sauerkraut and standard fixings like organic ketchup and whole grain mustard. Say hello to heaven.

Why Care?: 

Grass-fed beef (which requires way less water than grain-fed), and organic and local ingredients (less distance traveled = fewer transport emissions) means your lunch is lighter on the planet.

Our perfect combo: onions and Mama Lil’s Peppers with cream cheese on a hot Italian pork dog. Mmm.

Wanna Try: 

Taste Café at the Olympic Sculpture Park, 2901 Western Ave. (206-332-1376). Hot dog, one topping included, $6.50; extra toppings, $0.75/each.

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