Filed under: What's New
OK, I know you all probably thought I wasn’t listening to you about the sometimes deafening noise level that happens in the dining room. But, believe me, I was. Being a new restaurant that’s not bank-rolled sometimes means it takes a while to get stuff done. And little by little, I promise I will! In the middle of October, we’ll have lovely fabric sound-absorbing panels installed on the ceiling. They will be the same buttery yellow of the interior walls, so they should blend. Now, when you gaze into the eyes of your dining companion, you’ll be able to hear him or her, too. I hope this will make your dining experience with us here at Tilth more pleasant and relaxing.
Cheers,
Maria
Filed under: Brunch
The Seattle P-I chose our French toast as the best bite of the week. Here’s the blurb: http://seattlepi.nwsource.com/food/330574_bite07.html.
Filed under: Events
I’m participating in a Slow Food/Chef’s Collaborative event on Sept. 23. It’s for members of those organizations. Here are the details:
Members of
Chefs Collaborative and Slow Food Seattle
and their guests are hereby invited to
Salmon Nation’s
AMERICAN HERITAGE PICNIC
WHEN: 11am to 1:30pm, Sunday, September 23rd
WHERE: Daybreak Star Center, Discovery Park, Seattle
NB: This event is for members of Slow Food and Chefs Collaborative only. Admission is limited to 75 per organization.
TICKETS: $50, children under 13 free
For instructions on how to purchase,
please consult your invitation email
or contact us at info@slowfoodseattle.org
Filed under: Beverages
Hi. This is Jason K. at Tilth and I take care of the cocktail list. Our current list is focused on lesser-known classics. I love the craft and history of cocktails, so we’re digging around in the vaults for some of these and giving them a fresh spin. We certainly don’t own any of these recipes, but I’m excited to use them as vehicles for some of our housemade ingredients. It’s been mentioned that we’re featuring Billy Alstot’s strawberries in a classic Strawberry Daiquiri — unblended, of course. Something else to note is that we’re making our own falernum, which is a sweetener that has notes of almond, ginger and lime. It has a long history and the only way to get it is to make it yourself. So I did. Our falernum shows up in a drink called Corn ‘n Oil, which has an uncanny ability to make you want another and another.
Stop by for a sip.
Jason
Filed under: Events
I want to perpetuate the dialogue about organics and sustainability, so I developed a series of dinners that I hope you’ll consider attending. On each night, there will be featured panelists who will discuss the designated topics. The cost is $80 plus tax and gratuity for a four-course meal with wines. Seating is limited. Call 206.633.0801 for reservations.
Organics & Sustainabilty 101
moderator: Gerry Warren of Slow Food
panelists: Tamara Murphy, of Brasa; George Vojkovich, of Skagit River Ranch
Nov. 5, 6 p.m.
Organic & Sustainable Shopping Made Easy
moderator : Hsiao-Ching Chou
panelists: Ronnie Bell, owner Pioneer Organics; Zachary Lyons, executive director Washington State Farmers Market Association; Luke Woodward, Oxbow Farm
Dec. 10, 6 p.m.
How Eating Organically Benefits You and the Earth
moderator: Gerry Warren
panelists: Christine Keff, owner Flying Fish; Meggen Chadsey, Chef’s Collabroative and Marine Stewardship Council; Clarissa Langley, co-owner Fresh Breeze Organic Dairy
Jan. 14, 6 p.m.
