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Although we are all starting to get wrapped
up in the excitement of the holiday season, those of us at
Savor Seattle cannot stop thinking about next year! We have
started our new year’s countdown weeks early because we can
hardly wait to debut our updated tours for the 2010 season.
The Coffee & Chocolate
Indulgence Tour will be surging back with a sugar rush from
its greater emphasis on chocolate, appropriately renamed the Chocolate
Indulgence Tour. Please help us welcome our newest partners,
the Dahlia Bakery and Fran’s Chocolates! They will bring
enough chocolately goodness to test the limits of the most
diehard chocoholic. Not
to be outdone, the Gourmet Seattle Tour is proud to announce
a new partnership with famous Chef Kerry Sear of ART Restaurant
in the Four Seasons Hotel.
Stay tuned for more culinary adventures coming in 2010!
Happy Holidays,
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Savor
Seattle Gift Certificates |
Give your “foodie” friends a gift they will never forget! Not
only great eats, but the opportunity to go behind the scenes
and the meet the chefs and owners that make it all happen.
Tickets are valid for one year from date of purchase for
any tour date the recipient desires. Get yours now and
we’ll make sure you get them in time for the holidays!
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A Chocolate Holiday at ART Restaurant
Think chocolate is the most important food group? This
is the event for you. Chocolate fondue, dipped strawberries,
white chocolate peppermint mousse cake and a chocolate
s’mores tart are just a few items featured in this chocolate
buffet presented by ART
Restaurant.
Sound too tame? They’ve even got chocolate chili pasta
with basil and cocoa nibs for the bravest chocoholics.
Thursdays, December 3rd, 10th & 17th, 5pm –
9pm, ART Restaurant, Adults: $15.00; Children aged 6
– 12: $7.00
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Oliver’s Hot Buttered Rum
Makes
2 servings
Total time: 5 minutes
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3 |
ounces
Meyer’s Planters’ Punch Rum |
2 |
small scoops
vanilla ice cream |
1 |
teaspoon
brown sugar |
1 |
teaspoon white
sugar |
2 |
teaspoons
creamy butter |
1 |
teaspoon
molasses |
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powdered
cinnamon, ginger, and nutmeg |
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Divide rum, ice cream, sugar, butter, and molasses
equally between two tall glasses.
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Fill glasses with boiling water and stir until all
ingredients are mixed.
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Top with a sprinkle of cinnamon, ginger,
and nutmeg.
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Garnish with a cinnamon stick and twist
of lemon, if desired.
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