Romantic meal for two with Tom Douglas


by New Day Northwest

Posted on February 22, 2013 at 1:10 PM

Next Thursday is Valentine's Day and many of us are thinking about what types of sweets to get for the loves of our lives. Chef Tom Douglas showed Margaret a tasty Valentine's Day dinner involving strip loin with onion and red wine jam and a kale streusel. Then, Kelsey Letcher from Dahlia Bakery showed Margaret how to turn a sugar cookie into a gorgeous creation.

Visit Tom Douglas' official website

Visit the Dahlia Bakery page for more information about Chef Douglas's sweets.

Find Tom Douglas Restaurants on Facebook.   Follow him on Twitter: @TomDouglasCo

Here's more information about a very special Valentine's Day dinner celebration for you and your favoring dining partner:


A Valentine’s Day Celebration at the Palace Ballroom                                                                 

Date: Thursday, February 14th

Time: 7pm

Location: The Palace Ballroom, 2100 5th Ave, Seattle, WA 98121

Cost: $100 per person includes a four course menu with wine pairings and live music To Purchase:

This Valentine's Day romance your honey with a night out on the town, complete with dinner, dancing and live music!  Woo your sweetheart with a multi course dinner with wine pairings and the smooth sounds of the Seatown Rhythm & Blues Players. Cocktail attire and dancing shoes are suggested for this lively night out!

1st Course (appetizer station):

-Hawaiian abalone, brown butter, avocado, brioche crouton -Maple acorn squash tart tartine, ricotta salata, charred fennel -Cider glazed bacon, crispy endive, black currants

2nd Course:

Heirloom citrus, winter beets, bitter greens, sherry vinegar gastrique

3rd Course:

Bristol Bay sockeye salmon, black truffle-salsify gratin, wilted spinach, meyer lemon vinaigrette OR Dry aged Washington striploin, king oyster mushrooms, black kale and parmesan strudel, syrah onion jam


Black kale and parmesan strudel, creamy bluebird farms faro, toasted fennel salad, maleti aged balsamic (vegetarian)

4th Course:

Pineapple and pink peppercorn cake, passion fruit gelato, muscavado sugar, hibiscus syrup