YaYa’s Baklava

Posted in Recipes & Menus on December 9, 2009 by feastsupperclub

YaYa’s Baklava Recipe

 Carol Girdis mentioned that Rob had published his grandmother’s Baklava recipe some time ago in The San Juan Islands Cookbook. After a little digging, I was able to find the recipe, in YaYa’s words. Give it a try, it is delicious….


1 1/2 c Sugar
1/2 c Honey
1 1/2 c Water
1/4 ts Ground cinnamon
2 ts Lemon juice


1 pk (16 oz.) shelled walnuts, finely chopped      

2 tb Ground cinnamon


1 lb Butter

1 lb Phyllo pastry, thawed  according to package directions.

Preheat oven to 350 degrees F.

To make the syrup: In a medium saucepan, combine sugar, honey, water and cinnamon; simmer 8 minutes. Add lemon juice and cook 2 minutes longer. Syrup should be sticky to the touch. Set aside to cool.

 To make the filling: In a small bowl, combine walnuts and cinnamon until blended; set aside. In a small saucepan, over medium heat, melt butter; keep warm. Fold out stack of phyllo sheets; cover surface with towel or plastic wrap to prevent drying. Remove only one sheet at a time. Brush a 12 x 18-inch pan with butter. Spread a sheet of phyllo into pan and brush with melted butter. Repeat until there are 6 layers of phyllo. Sprinkle one-third of nut filling on the 6th layer. Add 6 more phyllo leaves, again brushing each with melted butter, sprinkle with one-third nut mixture. Repeat this procedure until all ingredients are used, ending with 6 layers of phyllo for the top. Brush top with butter.  Before baking, cut dough in pan diagonally into 2-inch strips, then cut diagonally again to make diamond shapes. Bake for 45 minutes. Pastry should be golden brown and flaky. Pastry should be dry, not soft, in the middle. Pour cooled syrup over hot pastry. Pour only enough syrup to fill halfway on pastry. Serve warm or cooled. Stand back and watch it disappear. Makes 20 servings.

Littlefield Wedding at Littlefield Farm

Posted in Weddings! on September 9, 2009 by feastsupperclub

The Littlefields were an incredible couple to work with: with the help of their Farm Manager Ryan Foxley they grew all of meat and produce for their Wedding Feast organically. Below are the photos Ryan sent me (from his iphone!). The last two are from the Littlefield’s wedding photographer, Doug Plummer.  www.dougplummer.com Enjoy!

Two horse power-wedding preparations begin

Two-Horse Power! Wedding Preparations Begin…

chickens on pasture

Grass Fed Chicken…(the contraption is called a chicken tractor—you push it around so they get fresh grass and still have protection from predators, especially while they are young)

Boys plant edible flowers for wedding

Ryan’s sons plant edible flowers for the cake…

Littlefield nasturtium cupcakes

The flowers grow and find themselves atop my Lemon Curd- Nasturtium Buttercream Cupcakes…

ed & laura kiss

The happy bride & groom.

Please look at our website for the full menu.

Peach Pound Cake

Posted in Taste Column: My articles from The Arc Magazine on August 9, 2009 by feastsupperclub

Peach Pound Cake

From the August edition of my column at The Arc:

Did you make that pound cake?” Noah asked. “If we were married I’d be so fat.”

Noah and I had never discussed marriage. In fact, we had never discussed anything. He was the new waiter, I was the Pastry Chef, Peach Pound Cake was the Special. And since I already had a husband and I’d been up since 3 AM I just raised my eyebrows, and nodded.

Noah looked worried by my silence. “That probably sounded weird.” He stammered, I smiled: “I didn’t mean…I’m sorry…I just meant it was really good.”

“I know what you meant. Would you like another piece?”

“Yes, thank you.” And he held out his plate.

For the full recipe and directions please visit: http://www.thearcmagazine.com/taste/0906/


Posted in Taste Column: My articles from The Arc Magazine on April 9, 2009 by feastsupperclub


Challah-Proofing Stage

The following is from my April column at The Arc:

Challah: dark crusted, beautifully braided, richly eggy and slightly sweet. My favorite bread by far. As wondrously soft as Wonder bread, as cultured and as satisfying as a croissant.

Challah is traditionally made on Fridays for the Jewish Sabbath. While I’m not Jewish and I don’t keep a Sabbath, I do make Challah (pronounced ‘halla’) every Friday. For me, there is ritual and relaxation, and even something mildly spiritual in the process.

Challah is one of the easiest and most elegant yeast breads you can made. There is no mystery in the process, only a mild amazement and pleasant satisfaction at what it is possible to make out of little more than flour and water.

For the rest of the story, including my recipe, go to: http://www.thearcmagazine.com/taste/0904/

Some of Our Favorite Wedding Venues

Posted in Venues and Locations on March 2, 2009 by feastsupperclub

Since we love the outdoors, and we love Seattle, we recommend Golden Gardens Bath House & The Arboretum. Both make for lovely lolling  event spaces, where you can relax and enjoy your meal and your guests and best of our city.


http://depts.washington.edu/wpa/facility.htm (this space is great for summer months where the patio and gardens are the primary site and indoors is used for staging)

For a more urban feel, we like Pravda Studio, in Capitol Hill.


And if you are looking for a farm wedding, there are too many wonderful ones to mention, so email and we’ll try and help.

Column in The ARC Magazine

Posted in Taste Column: My articles from The Arc Magazine on February 6, 2009 by feastsupperclub

I’ve become the editor of the Taste section of The Arc Magazine, founded by one of Feast’s wedding clients, Richele Kuhlmann.  Check out the website to see the menu from her wedding Feast.

My column appears in each bi-monthly issue. Follow this link to The Arc’s website: http://www.thearcmagazine.com/ . My article, on how to select a whole fish, is excerpted below.


How to Buy a Good Fish and Reject a Bad One

by Beth Maxey

Take the fish and stick your nose where the head was. If you wish that you hadn’t done that, send the fish back. Run your finger along the bloodline inside the belly, head to tail, and smell it. If you smell anything but seawater, send it back.

If your fish arrives with a head, examine the eye. The Japanese will tell you to judge freshness by the convexity of the ball. If the eye is round and clear, rejoice and touch the skin: A fish just from the ocean will ooze a clean slime like egg white. If it is slimy rejoice twice and proceed.

Never buy a farmed fish.

If your fish is of the fatty spawning variety, like wild salmon, and gutted, pinch the belly between your thumb and forefinger. It should be thick, about an inch think, never less than a half, and it should be firm, too firm to roll back and forth to the left and right. It should feel substantial, rubbery and fleshy, like a big piece of string cheese and the same glossy white color. A fish that passes the caliper test was healthy when it was caught, just beginning its fasting fight upriver. A fish that fails was at the end of its life and starving, dying, when it was caught. You are not a vulture. The belly fat is gone and so is the flavor. Send the fish back.

If your fish passes the belly fat test, put your finger at the creature’s tale. Run this finger along the belly towards the gills. Now look at your finger. If it is clean, your fish is fresh; it was recently caught , not out of the water very long. If on the other hand, you see more than one or two scales, or worse, spy them jumping off of your fish’s belly and are now covered, face, arms, and apron, in glittering scaly sequins, your fish is old. Dead too long. No thank you. Send it back.


Posted in On The Food Business on January 19, 2009 by feastsupperclub

Feast Catering & Events are an effort to merge a food business and a food community.  The menus for our private events and weddings evolve as an expression of our clients’ tastes and experiences.  Private events, especially weddings and birthday parties, are about realizing and helping you share yourself with your guests through  personalized food and flavors.

With Supper Club events we prepare a menu that excites us and a casual dining space, if only for the evening, where we we can step out of the kitchen share a glass of wine and five minutes before preparing the next course.  I view the Supper Club like I would a party in my home: I think of you as my friends, as many of you firmly have become,  and I hope you will think of me as yours.

Eat happily & stay in touch.


Chef, Feast & Feast Supper Club.