Become a Citizen of the Plantain Nation!

In the air and everywhere!

In the air and everywhere! Photo by GS

After a long incubation process, Donna Moodie is proud to announce that Miss Marjorie’s Steel Drum Plantains have landed on the shelves of many treasured small grocers.  Marjorie’s very treasured appetizer, a staple on the menu for over a decade, is now packaged for retail.

The perfect snack, pairing well with cheeses and dips as well as being a solo success, Miss Marjorie’s Steel Drum Plantains are poised to gain a cult following.

Elegantly packaged in 2 sizes.  Photo by GS

Elegantly packaged in 2 sizes. Photo by GS

The adorable packaging makes them perfect for stocking stuffing and gift giving this season.

Marjorie's Plantains are great with grilled pineapple guacamole! Photo GS

Marjorie’s Plantains are great with grilled pineapple guacamole! Photo GS

Added Plus:

They look great in a basket with the dip! Host alert: It’s your moment to shine!

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Photo by GS

Just the facts…

Nutrient rich, gluten free, vegan and delicious!

The one problem…You may not be able to stop eating them!

For a list of retailers with Miss Marjorie’s Steel Drum Plantains on the shelf and the recipe for Marjorie Restaurant’s Grilled Pineapple Guacamole: www.marjorierestaurant.com/plantains/

10 degrees

The making of a new cocktail.  Photo GS

The making of a new cocktail. Photo GS

Ever wondered how new cocktails are created?  One of Marjorie’s newest cocktails, 10 Degrees, was created spontaneously one evening at the Marjorie bar.  Intent on using Oola’s Cask Aged Gin and Sidetrack’s new Lemon Verbena Liqueur, the main ingredients were established, but there was just a little something missing.

A Martini variation. Photo GS

A Martini variation. Photo GS

KT, owner of the 10 degrees, an unusual and intimate venue on 14th and Union, suggested using Zirbenz Stone Pine Liqueur.  Who knew? It gave the drink the perfect balance.

What better way to show gratitude for the contribution than to name the drink with a nod to our neighbor, and proprietress of a great space, 10 degrees.  Perhaps your next event will be there!

Join Us For An Evening With Guest Chef Mackenzie Kitburi 11/18

Foraged Chanterelles. Photo GS

Foraged Chanterelles. Photo GS

Marjorie invites you to join us for a special dinner with Guest Chef, Mackenzie Kitburi on Tuesday, 13 November, 2014.

Chef Joseph Bollag invites his colleague, Mackenzie Kitburi to play in Marjorie’s kitchen for the night.  Mackenzie has crafted a menu that embraces the bounty of the Northwest, while saluting his own unique style.  Of course it goes without saying, Mackenzie shares our passion for all things local, sustainable and seasonal!

Gathering from the garden.

Gathering from the garden, Chef Mackenzie Kitburi is clearly a welcome guest at Marjorie.

Washington, DC based Chef Mackenzie Kitburi is the Executive Chef and Owner of Capital Taste, an Underground Dining Experience which includes Pop Ups, Dinner Parties and Catered Events.  He believes that cooking is a true craft founded in its ability to touch another person’s soul, using all of the senses.  Passionate about utilizing every every inch of the animal or vegetable, Kitburi is a “scratch” cook who firmly believes in using seasonal  and local ingredients.

The Menu:

First

Dungeness Crab  Apple Fluid Gel, Celery Root, Walnut Dust

or

Smoked Chicken Veloute  Wild Mushroom Crema, Candied Squash

Second

Dover Sole  Beet Variation, Roasted Cauliflower, Remoulade

or

Pork Chop  Butternut Squash, Olive Oil Crushed Potatoes, Huckleberry

Third

Japanese Souffle Cheesecake  Persimmon Chutney, Cinnamon Crema

or

Almond Cake  Pomegranate Compote, Hazelnut Praline

$50

Wine Pairing + $25

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Our advice? Gather a few friends and make a reservation for a fun evening with your hosts at Marjorie.  We would love to have you!

 

 

 

Join Us For Restaurant Week!

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Marjorie is participating in Restaurant Week and we look forward to hosting you!

Enjoy Chef Joseph Bollag’s fabulous menu available Sunday through Thursday, October 19 through 30,  for thirty dollars!

I

Roasted Cauliflower  Bagna Cauda, Pine Nut, Sultana, Celery Heart Salad

Frisée Bacon Lardon, Sourdough Crouton,  6 Minute Egg, Champagne Vinaigrette, Chervil

Winter Squash Soup

II

Hanger Steak  Whipped Parsnip, Grilled Radicchio, Saba, Fines Herbs

Lake Trout   Baby Potato, Romesco, Arugula, Shaved Fennel, Grapefruit

Forest Mushroom Risotto Roasted Squash, Wild Cress, Parmesan Frico

III

Lemon Parfait Olive – Thyme Shortbread, Huckleberry Conserva, Whipped Cream

Pear Crisp Vanilla Bean Ice Cream

Chocolate Panna Cotta Hazelnut Crumbles, Candied Orange

It will be our pleasure to host you!

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Autumn Rules

Fresh and Local Chanterelles from Foraged and Found. Photo GS

Fresh and Local Chanterelles from Foraged and Found. Photo GS

When the weather cools, the days grow shorter and the summer produce disappears, it is time to cozy up to the warm environment of Marjorie!  While the bounty of the Northwest has been wholeheartedly enjoyed all summer, there is no denying, the Chefs have been anticipating the change of season with much joy.  There are many things to be grateful for…Mushrooms, Squash, Pumpkin, Persimmons, Quince…

The Chanterelle Sautee.  Photo GS

The Chanterelle Sautee. Photo GS

The Chanterelle Sautee is one of those menu items that creates a “buzz”.  Were it just for the amazing local treasured Chanterelles, it would be a delightful experience.  Add to this a Gruyere Croquette, Local Huckleberry Sauce and Pickled Mustard Seed.  Slightly addictive.  Definitely awesome.

The Elements. Photo GS

The Elements. Photo GS

It is truly amazing to see what artistic creations are made by the crew at Marjorie.  It is a small kitchen, staffed with a culinary team that is driven by passion and a true love of food.

Marjorie's Thursday Night Kitchen Crew. Photo GS

Marjorie’s Thursday Night Kitchen Crew. Photo GS