As fall approaches, the trees change color, the kids head off to school, and you sign yourself up for another series of Little Tastes of the Dahlia. Leave your school supplies at home, but don’t forget to bring your tastebuds as we explore three fascinating new topics.

For reservations, please contact Dennis Jensen at 206-682-4142 or email dennis@tomdouglas.com. This event is $25 plus tax and gratuity. Seating is festival style.

Washington Apples
Tuesday September 9th, 5:30- 7:00 pm

When you talk about Washington produce, you’re talking apples. Half of all the apples grown in the United States for fresh eating come from orchards right here in the Evergreen State. Cameo, Fuji, Gala, Granny Smith, Jonagold, Pink Lady, Braeburn, Honeycrisp and other flavorful varieties have all but replaced the once ubiquitous but often bland Red Delicious commodity apple. The apple varieties available today are scrumptiously sweet, spicy, juicy, aromatic, and crunchy enough to tempt Adam and Eve out of the Garden of Eden! Which apples taste best served crisp and fresh and which taste best roasted or baked until soft and melting? Sample apple dishes both savory and sweet, sip a cool apple cocktail, and get all your questions answered by our scholarly apple expert.

Honey
Wednesday October 15th, 5:30- 7:00pm

About 80% of flowering plants, including many of our food crops, depend on bees for pollination, but half the nation’s honeybees from managed hives disappeared last year due to Colony Collapse Disorder. This is a good time to contemplate the importance of bees by celebrating sweet, golden honey. Sample monofloral honeys from local beekeepers such as fireweed, blackberry, lavender, and buckwheat. Taste infused honeys and honeycomb. Learn to use honey in savory dishes. Indulge in warm biscuits slathered with butter and drizzled with luscious honey while an apiary professional explains more about the all important bee.

Goat
Wednesday November 19th, 5:30 – 7:00pm

Think it’s weird to eat goat? Think again. Goat meat has been enjoyed for centuries in the Middle East, Asia, Mediterranean countries, and Latin America. In fact, goat is the most commonly consumed meat in the world. What’s the best way to cook goat meat so it’s falling-apart tender and succulent? Where can you purchase goat in the Seattle area? Join us for an adventuresome bite of “the other red meat” plus delectable tastes of goat cheese and goat yogurt.