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DelanceySeattle

  1. our pork and rabbit rillettes were a big hit tonight. it'll be on the menu again tomorrow 12:16 AM Nov 21st from web
  2. @skylash i like ricotta spread on a pizza with some mozzarella shaved garlic and olive oil a classic "white" pie 12:12 AM Nov 21st from web in reply to skylash
  3. @wrightangle i reduced the cider with bourbon for a sauce, burnt it by mistake - it was amazing! burnt cider is my new favorite flavor! 12:10 AM Nov 21st from web in reply to wrightangle
  4. using homemade ricotta salata for our beet and watercress salad tonight woohoo! 2:58 PM Nov 19th from web
  5. also our baked heirloom apples with honey ice cream burnt apple cider and bourbon will be on again tomorrow night 11:52 PM Nov 18th from web
  6. practiced our "jersey salad" tonight and also a plate of proscuitto w/ fuyu persimmons mmmm, hopefully on the menu tomorrow 11:49 PM Nov 18th from web
  7. culturing fresh breeze cream for our homemade butter tomorrow. 10:15 PM Nov 16th from web
  8. We have a few cancellations for our dinner tomorrow email delanceyseattle (at) gmail.com - more info here http://tinyurl.com/ylrkwx7 9:41 PM Nov 16th from web
  9. ricotta salata drying in the convection oven at 200deg. so excited! 3:38 PM Nov 16th from web
  10. ginger beer was a great success, but having issues with it being on tap, maybe carbonated incorrectly? or the lines are clogged? 11:45 PM Nov 15th from web
  11. @voraciousgirl we should have some left on tuesday unless we drink it all! 10:38 AM Nov 15th from web in reply to voraciousgirl
  12. homemade gingerbeer is on tap and delicious! 10:31 AM Nov 15th from web
  13. making 5 gallons of ginger beer, hopefully will be on tap tomorrow night 11:51 AM Nov 13th from web
  14. Clam pizza is back tonight! (and through the weekend) 3:05 PM Nov 12th from web
  15. on our way there, another american wine by the glass added today, Luna vineyards "Freakout" blend of pinot gris, sav blanc, ribolla, chard 4:45 PM Nov 11th from web
  16. @seattlebonnevivante padrons may be out of season but we have new mexico hatch peppers from alvarez farms for the next few days 4:43 PM Nov 11th from web
  17. getting ready to start our first batch of ricotta salata today, should be ready by this weekend. 9:52 AM Nov 11th from web
  18. we officially have a sign! its almost like we're a real grown-up restaurant now 7:35 PM Nov 10th from web
  19. @skylash I tried a bunch of different ovens, it worked best, also i knew it could handle any volume of pizzas since they have one at mozza 12:57 AM Nov 9th from web in reply to skylash
  20. ...but she also came early and made an amazing caramel apple tart with calvados, frangipane and creme fraich for us to serve 10:56 AM Nov 8th from web