TNT reporter Stacey Mulick reports on the News Tribune’s Lights & Sirens blog that an employee was pushed to the ground during a robbery at the Old Milwaukee Cafe this morning. Get more details here at this blog post.
In my inbox this morning: Chef Charlie McManus, owner of Primo Grill and Crown Bar in Tacoma, will speak at City Club of Tacoma Wednesday Dec. 2 at the University of Puget Sound. Click “more” to see the press release and get event details.
There’s sweet news from Gay Landry at Affairs, the University Place cafe, confectionery and home to homemade cakes, pies, tortes and all manner of desserts. The shop began its reputation with truffles, but not for 15 years has there been a new variety.
Until Saturday, when Landry hosted a Truffle Release Party…. Read more »
Denise Tempest, of Tempest Lounge, has crafted another Thanksgiving cocktail for News Tribune readers. The Mocha Roca cocktail is meant to be sipped after dinner. It’s a white chocolate-coffee concoction with a quintessential Tacoma ingredient – Almond Roca, in syrup and candy form.
Pictured here is the Tempest Pumpkin Pie, the cocktail Denise Tempest created for News Tribune readers last Thanksgiving. Click “more” for recipes for the Mocha Roca and Pumpkin Pie cocktails. And Happy Thanksgiving.
I’m bumping this Thanksgiving thread, which originally was posted Nov. 10.
We published recipes today from local chefs for a dressed-up Thanksgiving dinner. Read the story at www.thenewstribune.com/thanksgiving. My favorite dishes were the pumpkin bread pudding from Thad Lyman of Brix 25, and the pear-cranberry crisp from Danielle Kartes at Minoela. Both will add impressive flavors to your Thanksgiving dinner. And here’s a great new resource for locally sourcing your Thanksgiving dinner: www.piercecountywa.org/eatlocal
As I was in the middle of the cooking flurry of recipe testing, I was reminded why it is that people dine out on Thanksgiving. So, for all of you “I don’t wanna cook!” people, click “more” for a list of restaurants serving dinner. We’ve been compiling the list since last week and will continue to add more as we find restaurants serving Thanksgiving dinner.
Julia Grammer e-mailed about the reopening of the Wildberry Restaurant, outside of Ashford. Grammer, the chef at the restaurant, reopened the restaurant recently with owner Pawan Sherpa. The restaurant has been closed for some time. The newly reopened Wildberry is serving homestyle favorites like bacon-wrapped meatloaf and chicken fried steak with country gravy, Grammer said. They also have a selection of burgers, hot and cold sandwiches, house-made soups and salads.
“If you’ve got a lumberjack’s appetite, try our Summit burger,” Grammer wrote. “It’s a huge triple burger with cheese, bacon, grilled onions and mushrooms.” For dessert, they are serving pies …
I’m continuing my theme of plying myself with comfort eats, of the spicy variety, to rid my head of this horrid congestion. I stopped in at Reynas in Parkland over the weekend for a steaming plate of tacos al carbon with nopalitos ($12.95).
Nopalitos aren’t listed on many menus at South Sound Mexican restaurants. Reynas calls them nopales on their menu, and I’ve seen Mexican restaurants list them as either nopalitos or nopales. Either way, it’s a delicious little dish made from the pads of prickly pear, a cactus. When I find them, I order then. If they’re prepared correctly, with just a bit of snap, they’re unctuous. When overcooked, they take on the texture of slime — much like how okra turns slippery-squishy when it’s left to simmer too long. Click “more” to read about nopalitos at Reynas, a family Mexican restaurant on Garfield next to Pacific Lutheran University.
The only positive thing about being home sick is catching up on my RSS feeds. This post and this post from the You’re The Boss blog at the New York Times website have lit up my feed this week.
The blog posts were written by Bruce Buschel, who is chronicling the opening of his seafood restaurant in New York on the You’re The Boss blog. His “100 Things Restaurant Staffers Should Never Do” two-part series has caused quite the buzz in many foodie and restaurant worker circles and I can’t tell you how many times I’ve seen it mentioned on Facebook status updates. Have you read it? If not, and you’re a routine visitor of restaurants, you really should. Click “more” to see my personal Buschel favorites and to read links to to reaction/criticism of Buschel’s blog post. And, please.. do weigh in on your favorites, or criticize what Buschel has to say.
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