Posted in News on Feb 13th, 2014
Lately, Marjorie has featured quite a few freshly made pastas. While we maintain that our menu is in fact eclectic, the focus on pasta (3 dishes on our current menu) is he result of Chef Dustin Calery’s passion for pasta. The tagliatelle displays the greatest effort. Hand rolled with a walnut wood rolling pin imported from Italy, it is also hand cut, and the perfect texture for serving with braised meat ragus.
The Hand Off…Sous Chef, Thomas Dodd Sets a Steaming Bowl of Fresh Cut Tagliatelle with Pork Rib Ragu into the Pass.
Dustin Carefully Cuts the Folded Sheets of Hand Rolled Tagliatelle.
The Agnolotti provides a completely different option, while maintaining a hand made feel. A rustic, ravioli style pasta, Dustin fills sheets of pasta with purees of squash, parsnips, cheeses, folding and cutting the imperfect forms which are perfectly delicious.
The Finished Product…Agnolotti Being Trayed.
The Really Finished Product!
Posted in News on Feb 10th, 2014
Mexican Inspired…Dustin Created
Using High Quality Ingredients, Marjorie Chef, Dustin Calery Creates a Delicious Meal.
Tonight Marjorie will feature the cuisine of Mexico. You are invited to enjoy a delicious meal created by Chef Dustin Calery in an informal setting. Fascinated by the challenge of creating a dinner party setting in a restaurant, Marjorie embarks on a series of Monday Dinners.
Tonight’s Mexican Inspired Menu:
Shrimp Ceviche on House-Made Cracker
Grilled Pork Shoulder “Al Pastor”
Pan Fried Rockfish w/ Salsa Verde & Crema
Pasilla de Oaxaca Scented Black Beans w/ Cotija
Ancho Chili Rice w/ Pigeon Peas
Cabbage & Roasted Pepper Slaw
Fresh Handmade Corn Tortillas
Assorted Salsas & Spicy Pickles
Donna’s Tres Leches Cake w/ Cinnamon Ice Cream
35 / add a margarita and glass of wine + 10
Posted in Miss Marjorie on Jan 30th, 2014
Posted in News on Jan 8th, 2014
ta·gli·a·tel·le (täly-tl, -l)
[Italian, pl. of tagliatella
, diminutive of tagliata
, from feminine past participle of tagliare
, to cut
, from Late Latin tlire
; see tailor
Observing Marjorie Chef, Dustin Calery make Tagliatelle can be a “zen moment”. The dough rests, is rolled out, carefully folded and cut.
Chef Dustin Calery Cuts the Hand Rolled Tagliatelle.
The Freshly Cut Tagliatelle…Awaiting Sauce.
The Perfect Cure for Cool (and sometimes wet) Winter Evenings…Pork Rib Ragu with Tagliatelle.
A favorite dish on the Marjorie menu is the Pork Rib Ragu with a meticulously made Tagliatelle. It is comforting and delicious.
Posted in News on Jan 4th, 2014
The cozy interior of Marjorie provides a welcome respite from Seattle’s wintery, cold and wet nights.
The perfect cure for Winter Blues…Marjorie’s warm and cozy interior + Dustin Calery’s amazing winter menu + crafty cocktails.
A visit to the bar for a snack and a glass of wine or cocktail will provide you with a quick fix!
Or commit…to a full on delicious dinner.
The contrast of the crisp Jeruselum Artichoke Chips to the Jeruselum Artichoke Puree enhances the perfectly cooked Duck.
And of course, just when we thought we would have to give up on our farm connection, Pacific Crest Farms has come through with Cabbage, Farm Carrots and Kiwis (yes, that is not a typo!). We are having lots of fun maintaining our commitment to support local businesses, even in the cold months.
Stop in…we’ll have a warm spot for you!
Robin Layton captured the vibe at Marjorie perfectly…There is a beauty inside this place on rainy, cold evening.