Paul Newman and Joanne Woodward they're not, but Seattle chef Tom Douglas and wife Jackie Cross are laying claim to their own modest place on a supermarket shelf near you with their line of seasoning products spun off from the kitchens of the Dahlia Lounge, Etta's Seafood, and the Palace Kitchen. First on the market last year were six "Rub with Love" spice mixes inspired by patrons begging Douglas for the recipe for Etta's signature salmon dish. Formulated for baking, roasting, or grilling, the line also includes a mild chile rub for pork, a coriander-cinnamon-anise treatment for chicken, and a curry-based seasoning for shrimp and whitefish.
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Now just arriving in stores are barbecue sauces featuring three Red Hook Brewery products: a powerfully sweet chile-and-honey sauce containing Red Hook's ESB Amber Ale; an exotic, fruity jalape�ango sauce based on Spicy Blonde Ale; and a dark, smoky poblano-molasses blend with Blackhook Porter. The sauces are pricey—$5.95 for a 12-ounce bottle—but are so flavorful that a little goes a long way. Chances are you'll get a chance to sample all three when Redhook hosts the annual cook-off of the Pacific Northwest Barbecue Association in Woodinville on Sunday, May 27.
As if Cross and Douglas weren't busy enough with three restaurants and their sidebar supermarket operation, this week they're opening their long-awaited Dahlia Bakery next door to the Fourth Avenue restaurant of the same name. Take home the pear tart with almond cream, three different sizes of Etta's coconut cream pie, the Dahlia chocolate cake with apricot praline cream filling, not to mention cookies, candies, and breadstuffs including onion-seed rye, potato bread, and plain organic sourdough.
Is that all the news from Douglas Cross Enterprises? Not quite: When subscribers open the November 2001 issue of Food & Wine, they'll find (Maryland native) Douglas' version of a "traditional Northwest Thanksgiving meal," including those down-home local standbys, roast salt-brined turkey with boletus stuffing and sesame-sweet potato hash browns on the side.
Herb Farm housewarming
No way you're going to sample it, unless you made your reservation months ago, but you can dream, can't you? Among the highlights of the first menu served in the Herb Farm's brand-new digs in Woodinville: an hors d'oeuvres parfait of paddlefish caviar, Jerusalem artichoke mousse, and poached quail egg; nettle and lovage soup with herbed profiteroles and salmonberry petals; handkerchief pasta filled with Dungeness crab and fennel bulb with wild ginger-carrot sauce; steamed Columbia River King salmon with spring herb sauce and spring beauty; Douglas fir sorbet; loin of Ellensburg lamb with ostrich fern fiddleheads and morel-caraway sauce; and a big-leaf maple blossom fritter and flan in a brandy-snap leaf with angelica-poached rhubarb.
Now they tell us . . .
Finally revealed by an ex-employee after 25 years: the ingredients of the legendary Brasserie Pittsbourg's chocolate mousse. Pencils ready? Heavy whipping cream, Medaglia d'Oro instant espresso powder, and Nestl駳 Quik.
Tidbits, crumbs, morsels to share? E-mail sidedish@seattleweekly.com.
