Marjorie Chef, Paul Hyman is delighted to share his wisdom with you in his 2012 series of cooking classes. Photo by GS.

After receiving a terrific response to our first cooking class, Marjorie Chef, Paul Hyman plans a series for the year.  Most classes take place on the last Saturday of the month, are scheduled from Noon to 3PM, and are priced at $50 (November’s class is on the 3rd Saturday, given the Thanksgiving Holiday and August’s Class begins at 9AM at the University Farmer’s Market, and is priced at $100.00).

2/25  Gumbo  (Mardi Gras Inspired)

3/31  Stocks and Sauces

4/28  Spring Salads

5/26  Great Grilled Cheese Sandwiches

6/30  BBQ

7/28  Summer Seafood

8/29  Farm (er’s Market) to Table

*We will meet at the University Farmer’s Market at 9AM, shop, return to the restaurant, and prepare a lovely meal, inspired by fresh, local ingredients!

9/29  Autumn Stews

10/27  Trick or Treat

11/17  Holiday Side Dishes

We will take December off to gear up for the next year!

Class space is limited.  Please reserve via email at:

info@marjorierestaurant.com

We look forward to having you!

Chocolate Cake with Citrus and Cream. Photo by DM

This Valentine’s Day, Chef Paul Hyman will be featuring a very special menu.  Marjorie always looks for the occasion to offer a few special treats on the menu, and Chef Paul Hyman has outdone himself this year.  Join us for a delicious menu, to be enjoyed in our warm and cozy interior.  Limited reservations are available.  Call 206.441.9842 or email: info@marjorierestaurant.com

Sparkling Sake Is a Lovely Addition to the Family of Bubbles! Photo by GS.

Valentine’s Day  Menu

Amuse

First Course

Yukon Potato Soup

Bacon, Leek, Crème Fraiche, Celery

Second  Course

Sashimi Grade Maguro Crudo

Fennel, Shallot, Watercress, Cara Cara, Pimenton

or

Black Trumpet Raviolo

Truffle, Parsnip, Grapefruit, Chicory, Thyme

or

Berkshire Pork Belly

 Parisianne Gnocchi, Garlic Confit, Lemon, Chiles, Mint

Third Course

Chicory Salad

Aged Sherry, Olive Oil, Fines Herbs

Fourth Course

Hawaiian Big Eye Tuna

Beluga Lentil, Cipollini, Treviso, Pear Mostarda

or

Winter Squash Cannelloni

Blood Orange, Brussels Sprouts, Pancetta, Sage

or

 Painted Hills Eye of Prime Rib

Crispy Smoked Pearl Onion, Bloomsdale Spinach, Red Wine, Duckfat Hollandaise

Additional Course +20

Moulard Foie Gras

Brioche, Satsuma, Hazelnut, Cocoa Nib, Mug olio

 Dessert

seventy five dollars

Paul Hyman, Chef 

A Cozy Room for a Romantic Dinner. Photo by GS.

The Warmth and Coziness of Marjorie Makes It the Most Inviting Place to Ring in the New Year. Photo by GS.

Thinking that this year calls for a little comfort and a little familiarity to ring in the New Year?  At Marjorie, we think so too.  Paul Hyman has created a lovely, simple menu that is sure to delight!  Are you looking for something a little extra special?  You can select a extra special menu with a few fancy additions, or opt to have wine paired with each course.  Donna and Ben have been tasting wine all year to bring you a few special treat as 2011 winds down!

The Menu:

New Years Eve Menu

First Course

Olympic Peninsula Oyster Veloute

Leek, Pernod, Fines Herbes

or

Gargouillou

Beet, Fig, Salsify, Radish, Pistachio, Saba, Horseradish

Second Course

Sashimi Grade Crudo

Avocado, Coconut, Pumelo, Pearl Onion, Cilantro

or

Arborio Risotto

Foraged Mushrooms, Castelfranco, Pecorino Toscano

Add French Black Truffle + 10

Third Course

Painted Hills Short Rib

Bone Marrow Custard, Bloomsdale Spinach, Smoked Onion Broth, Pommes Anna, Persillade

Add Hawaiian Blue Prawns+

or

Silk Handkerchiefs

Pesto Bianco, Radicchio, Hedgehog Mushroom, Pinenuts, Sage

or

Olive Oil Poached Hawaiian Escolar

Tokyo Turnip, Crisp Fingerlings, Buerre Rouge, Thyme

Supplemental Course + 20

Hudson Valley Foie Gras

Salt Roasted Pear, Quince, Bacon, Brussels Sprouts, Balsamico

Fourth Course

Dessert Selection

Paul Hyman, Chef 

Jenae Christiansen, Sous Chef 

Menu w/out Supplements  $50

Wine Pairing  $40

This Creative Mind Will Be Doing the Cooking! Photo by GS.

Reserve Now!  As always, we look forward to hosting you!

The Lamb Vindaloo Is a Treat! Photo by GS.

When I think about gift giving at this time of the year, I always try to think out of the box.  I love giving homemade gifts that are truly a gift of time and passion.

This seasonal "garden" salad is reflective of the fruits of each season. Photo by GS.

The gift of an experience is something I treasure as well.  A gift of dining offers the opportunity to share with friends and family something you enjoy, and want to them to experience.

The Uniquely Designed Dining Room of Marjorie is a Cozy and Inviting Place to Share with Friends. Photo by GS.

When people gather around the table and experience the pleasure of food prepared with love, sharing conversation and laughter, not having to worry about the preparation or clean-up, it’s magical.  It is a beautiful gift, the gift of pause…to allow a busy person the opportunity to experience a place, a host, a chef, a favorite cocktail, a dish that you treasure.

The Quintessential Symbol of "slowing down" at Marjorie...the Turntable in the Bathroom. Photo by GS.

Not sure what to give this year?  Give the gift of Marjorie.  We are complimented by your consideration. Gift Certificates are available for Purchase on our website or by phone.

Handmade Gnocchi, with Brussels Sprouts and Kobacha Squash Is One of the Most Comforting Dishes on Marjorie's Autumn Menu. Photo by GS.

Marjorie’s new Chef, Paul Hyman is getting comfortable.  Comfortable enough to offer a cooking class.  Paul’s enthusiasm to share his insider knowledge is noticeable and charming.  It’s easy to observe that the his slow climb up the culinary ladder was intentional.  The information he has absorbed over the years quickly revealed itself at Marjorie.  Like many wise Chefs, Paul is looking forward to sharing his knowledge.

Paul’s first monthly cooking class will be offered on Saturday, December 3rd from Noon to 2PM.  With all the holiday cooking on the horizon, Paul thought it would be fun, interesting and helpful to teach a class on side dishes.  The focus will be learning how to create tasty alternative side dishes that will impress you and your guests.  In class, six fabulous side dishes will be prepared.  You will walk away with recipes and instructions for how to prepare them with ease in your own kitchen.  Class convenes in the Annex, the new Private Dining Room at Marjorie.

The Latest Addition to Marjorie, a Warm and Cozy Annex...waiting to host your next party! Photo by GS.

Upon completion, the class effort will be enjoyed with a glass of wine.  Class is $40.00 / Reserve via email:  info@marjorierestaurant.com.

With a Small Kitchen, It's Easy to Focus on the Product, Simplicity and Execution. Photo by GS.

In only a few weeks, a brilliant menu has emerged.  Marjorie’s small, open kitchen has become more efficient and there’s an excitement about what will be next.

Marjorie's Chef, Paul Hyman Butchering a Recently Acquired Young Pig from a Farm Co-op In Auburn, WA. Photo by DM

With open arms, Marjorie welcomes Chef Paul Hyman.  Paul comes to us via Bin on the Lake in Kirkland.  Having made his first Northwest stop (from the East Coast) in Portland, where he worked at  Nel Centro, Vindalho and Lauro Kitchen.  It has been said that Paul built his backbone working in Boston, with the likes of Todd English at Olives and Bonfire, with Seth Woods of the Aquataine Restaurant Group and Robert Fathman at Azure.  His appetite for cooking was refined in NYC, at Le Bernardin, where he worked with Eric Ripert.  Add a little spice from New Orleans, Paul’s birth place (where he was sous chef for Susan Spicer of Bayonna) and Marjorie receives a well seasoned Chef, anxious to prepare our trademark global cuisine, that is oh, so good for the soul.

Has it been said that there is a little sense of humor in this flavorful mix?

Paul Sports the Head of the Whole Pig. Jokes Aside, No Part of the Pig Was Wasted. Photo by DM.

Although he is just getting aclamated to the culture of Marjorie, Paul’s new Autumn Menu is on for tonight.  We are most excited about so many of his additions to the menu!  His Pumpkin Soup is certainly food for the soul.  The prize product of our whole pig, the Porcelet, will be served with spoon bread, bacon, molasses and kale.  As Paul says, “Nothing compliments pork better than bacon!”

The Porcelet, Paul's Signature Hand Crafted Autumn Pork Dish. Photo by DM.

Marjorie's Guests Will Appreciate That Paul Likes Select His Own Product with Daily Market Shopping. Photo by DM.

Worried that the vegetarians will be left out in the cold?  Fear not!  If the staff doesn’t polish off his beautiful, etherially light gnocchi, come and delight in this perfect dish accompanied by kabocha squash, brussel sprouts, espoisses, and sage.  It will surely feed your soul!

Paul Makes Beautiful, Fresh Gnocchi Daily. Donna Eats Beautiful, Fresh Gnocchi Daily! Photo by DM.

We have many things on the horizon with our new Chef on board.  We are looking forward to delighting you with an Hour of Happiness (Marjorie’s Happy Hour will be available from 5PM-6PM Tuesday thru Friday) as of November 1st.  And, yes, it’s true…Chef Paul has been working on perfecting his burger recipe.  We will be showcasing the “masterpiece” soon.  Served with hand cut fries, bone marrow aioli and a bun from Columbia City Bakery, we suspect you will have to arrive early to get in on the “limited production”.

It’s that time of year.  We offer a cozy and warm refuge from the damp, chilled weather of the Autumn.  We delight in hosting you.

Pay careful attention to the details for this spectacular event!

A funny little thing about Seattle…

Did you all know that Donald Byrd, the critically acclaimed and World Renowned Choreographer is the Artistic Director at Spectrum Dance Theatre in Seattle?  His resume is too lengthly to detail here, but suffice to say, we have a genius in our midst.  We also have a little jewel in the Madrona neighborhood with Spectrum Dance Theatre.  Celebrate and honor their presence in Seattle by attending the Opening Night Gala on September 30, 2011.  The invite above has all the details.  Busy that night?  Don’t let the season pass you by…

The link?  Marjorie loves the arts.  We feel honored to share the same home town with such an international treasure.  And a pre or post drink or bite would only enhance a lovely evening!

The perfect place to "pre-funk" or deconstruct the show after the performance. Photo by GS.

The Patio at Marjorie Fills Quickly on Warm Summer Nights. Photo by GS.

With the sun shining and the weather warming, there is lots more space for folks at Marjorie.  We have been enjoying the added seating, and the energy that results when the garage doors are rolled up, and the room feels open and airy.  We are all looking forward to a dynamic summer.  The vibe is good.  The music sounds great.  The food is delicious.  The cocktails are superb.  A glass of rose is refreshing.

The Dining Room Takes on a New Personality When the Garage Doors Roll Up. Photo by GS.

Domaine Ott Rose Is the Perfect Way to Celebrate Summer at Marjorie. Photo by GS.

The simplicity of a hearty bowl of clams in a tasty broth is never lost on me. Photo by GS.

Recently at Marjorie, the Chefs prepared a hearty bowl of steamed clams in a tasty broth.  Why is something so simple consistently so satisfying?  With a few pieces of crusty warm bread from Columbia City, accompanied by house made butter, finished with Murray River Salt (inconspicuously consumed after I finished the accompanying grilled bread with a little house made aioli), I want only for a salad and a little bite of dessert to please my palate.

Columbia City Bakery's Ficelle is the Perfect Compliment to a Bowl of Clams. Photo by GS.

House Made Butter Brings This Fabulous Bread to New Heights. Photo by GS.

A Lovely Twist on Chocolate Mousse Is a Sweet Success in My Book. Photo by GS.

"Friends" of Marjorie. Photo by DM

You know you have a pretty nice thing going when the party at the end of the bar, who has been sipping and snacking their evening away, pull you aside, and say:  “Is this your place?”  Although I had an instant thought, “Oh, no!  What did we do wrong?”,  I owned up to ownership. They just couldn’t stop talking about what a wonderful time they were having.  They loved the flavors of their food, the drinks (and Ben affirmed, they had tried many!), and were so very taken with the ambiance and the unique experience they were enjoying.  They insisted on having their picture taken, requesting to be posted as happy customers.  Sometimes, a group of happy customers, complimenting the bar and the kitchen for a job well done, and thanking the owner for having thought to create the place, remind you what you love about your job.

Thank you, friends!