A tasting and a snuggie...

Hello everyone! Last night, there was an open house/tasting at Bryan's new job and I got to go. The catering company is based out of an old school building called the Hall at Fauntleroy. The kitchen is in the old school cafeteria's kitchen, and they use the cafeteria, gym, and a few classrooms to hold events in and for their offices. It's really, really neat.

The tasting was amazing!! It was really fun to go see the location and meet all the people Bryan had been talking about. And the food was absolutely delicious! Really, really fun. I'm going to try to scan the menu at work today so you can see what was offered. So, while Bryan is still working at Mama Stortini's down in Kent, he worked a half day in Kent and a half day at his new place, just getting a feel for everything. He said he really likes the people and thinks they have a great operation, but sees a few ways he can help them out, which is awesome!!

We came home after the open house and Bryan opened the package we found on our front porch and he squealed with delight when he found out it was a PANTHER'S SNUGGIE. Thanks Matt!!!

Happy Friday everyone! Hope you have a fabulous weekend!

Bryan's new job...

Toasting the new gig....

For those of you who don't know, I accepted a new job this past week. I'll start mid-February. It has been a very exciting couple of weeks, and though it was a tough decision to leave my current post, I am very optimistic about the future and feel the company and I might just be a perfect fit. It is a catering and events company, so a bit of a change from restaurant life as I know it, but I'll still be working with food, designing recipes etc... The new company is called Tuxedos and Tennis Shoes Catering and Events, the name describes the range of events they put on. Check out the website at www.tuxedosandtennisshoes.com for menus, info etc.

Also, I attached the company memo announcing my acceptance - it makes me seem like a pretty smart guy... I guess the joke will be on them.

Team-

It is my pleasure to announce that Bryan Hamilton has been selected to fill a new role within our company as our Kitchen Manager. In the new role as Kitchen Manager Bryan will be working in partnership with our Executive Chef Mike Chase to oversee the day to day operation of our kitchen team.

Originally from North Carolina, Bryan graduated from Whitman College in Walla Walla Washington with a degree in Political Science. Bryan found early on in his working career that he had a passion for the Hospitality Industry as his greatest sense of accomplishment came from working in the restaurant field. Bryan’s experience in the Seattle area includes working as the Sous Chef at Lombardi’s in Ballard where his responsibilities ranged from working the line each day to the overall day to day management responsibilities of a large kitchen. He then was awarded an opportunity with Restaurants Unlimited, One of the fastest-growing restaurant companies in the United States. Restaurants Unlimited operates more than 20 full-service dining establishments and they are recognized as a trend-setting industry leader. Bryan worked closely with their corporate office in creating a new concept and opened a chain of new restaurants while with them. His experience in the front and back of the house was valuable coupled with his conceptual skill-set during this chapter of his experience. He most recent experience is for another local fine dining leader in opening restaurants in the Kent and Puyallup area. So as you can see he is an ambitious guy who loves hard work. As you will quickly learn he is a very methodical person with a very creative mindset.

I have had the opportunity to meet with Bryan a few times and feel very confident that his values, beliefs and desires are in alignment with our desires for the business plan of Tuxedos and Tennis Shoes Catering and Events future. He brings a fresh perspective along with a calming demeanor to our team.

Please join me in celebrating, welcoming and supporting Bryan in his new role with our team. His official start date will be February 15^th but he will be at our Open House on January 28^th to get a feel of how the operation works.

Regards,

____________________

Rob Garner

General Manager

Tuxedos and Tennis Shoes Catering

Anyway, Lauren and I are both very excited for this new postion and we'll keep you all informed to any new changes. Also, if you plan on catering any events in the greater pacific northwest, let me know!

Hope all is well,

-Bryan and Lauren

Yes, it was really good

Well, Canlis was awesome. We had a fabulous time and ate some pretty amazing food. Another cool thing: a restaurant with a dress code.... woah, I know. So, yay, we got to dress up! Not the best angle for a picture, but yes, Bryan's wearing a suit (don't worry, plaid shirt underneath!) and I got to wear my fancy black dress that Bryan got me for Christmas!

First of all, Canlis' location is very interesting for those who don't know. It's right off of highway 99/aurora on Queen Anne hill. If you drive 10 more minutes north on Aurora, you hit what we call the prostitution highway. Amazing. Canlis is right off the highway and must have the best soundproofing around. Because of its location, there's a 270 degree view of Lake Washington and the rest of the city- it's absolutely stunning.

When you walk in the door, there's a big fireplace to stand next to while waiting that's made of floor-to-ceiling river rock. So cool- and kind of helps to set the mood for the restaurant. While it's a very fancy, very nice (really expensive!) place to eat, there's a really neat vibe there. Hard to describe, really. When you sit at your table, they pull the table away from the booth so you don't have to scoot in. And when you get up to go to the bathroom, they pull the table; on your way back from the bathroom, someone follows you to pull out the table. It's crazy!

Our meal started with a soup to "excite our palate". A shot-glass sized soup "bowl" with an orange-fennel concoction. It was really yummy. We then ordered the specialty: Peter Canlis Prawns. Bryan has said that these prawns are one of his top ten favorite meals of his life. And for a man about food, that's pretty good. The prawns are described as a vehicle for the sauce. A butter/prawn/lime sauce that is pretty out of this world. You can actually find the recipe for these prawns on their website.

We then had the Canlis starter salad, which for being a starter salad, was fairly amazing (recipe for this online too). Oh yeah, and there's no bread basket on the table. They bring you a new roll as you finish your old one. A good way to not get too stuffed on bread before you eat your meal!

Our entree's were excellent, as well. I had filet mignon and Bryan had the lamb chops. Both were cooked perfectly and the meat was so, so tender and flavorful. Our side dish was truffle fries. Oh wow. French Fries tossed in white truffle infused oil and sea salt. Whew. They were so good. All of it was amazing.

Now, I know I've gone on awhile, but I must tell you about dessert. Donuts! Yes, we had donuts at the nicest restaurant in Seattle. Cinnamon-Apple Donuts with cinnamon ice cream and apple cider syrup. I don't really think I need to say anymore about that....

As we walk out of the restaurant after paying our bill, without saying anything or handing a card to anyone, you walk out the door and your car is there waiting for you. Warm.

Our night was one for the record books. Thanks so much to Festivus Santa for the gift card to push us to finally go there.

And now, I'm getting hungry again..... yikes! Hope you're all doing fantastically!

Lots of love, Lauren and Bryan

Canlis! YES!

I'm so excited I had to share with you! Bryan's getting off work early tonight and we're going for our Festivus present- a night out at Canlis! Woohoo! Bryan's been before (with Billy's parent's, so not quite the same....), but I have never been there. Here's the link to the restaurant.... yum!

http://www.canlis.com/

Coconut Macaroons

Coconut: You either love it or hate it. I LOVE it. In fact, I have even stuck my hand in and eaten it straight out of the bag before (sick, I know).

So you can imagine my excitement when I went to my Christmas present baking class at the Flying Fish restaurant with Lauren Grote (newly engaged by the way!) and one of the recipes we were going to learn was coconut macaroons! To further enhance the excitement, the recipe is incredibly easy.

I made a batch for New Year's and they disappeared quite quickly.... too quickly for me to remember to take a picture. Next time!

And so I share it with you. Enjoy!

Coconut Macaroons

(from Jessica Campbell, Pastry Chef at Flying Fish)

makes ~24 cookies

1.5 cups sugar

5 cups sweetened coconut

4 egg whites

1 tsp vanilla

Pinch Salt

1/2 cup flour

- Heat oven to 350

- Line a baking sheet with parchment paper (or a nonstick sheet works)

- In a large bowl, combine the egg whites, sugar, vanilla and salt. Whisk until well combined and fluffy.

- In a medium bowl, combine flour and coconut

- Add flour/coconut mixture to egg white mixture and stir. Using hands works to mix well; be sure to completely combine ingredients

- Dampen your hands with cold water. Form loose haystacks onto baking sheet

- Bake until golden brown, 15-20 min.

- Enjoy!

Happy Happy (Belated) New Year!

So sorry for the belated post... it has been too long! Happy 2010! We hope your year is going as well as ours. We've had quite the time since Christmas....

Nothing Says relaxing after Christmas like the HD Yule Log on TV!

Bruno loves his new Tailgate Approved Bud Light Carrier!

Cheers!

Snowshoeing up at Blewett Pass.... so much fun!

(This one was to show that we actually had snowshoes on our feet....)

Shrimp cocktail to celebrate New Year's Day!

And Pulled-Pork sandwiches to pair with the shrimp cocktail!

Happy New Year all!

Love, Lauren and Bryan