Tuesday December 31

Cooking in the New Year with Tom and Jackie

Cooking in the New Year with Tom and Jackie

ma cuisine de paris

Tom and Jackie invite you to join them at the Hot Stove Society on New Year’s Eve for a Fabulously Festive Feast and French Celebration!

A note from Tom:

“Five years ago, Jackie and I spent a month in Paris in a walk up near the famed Luxembourg Gardens on the Rue de St. Germain.  This trip was a reward for lasting 25 years in this crazy world of restaurants.

I recently was reading David Lebovitz “My Paris Kitchen” and felt a surge of inspiration to recreate a meal reflective of our time in Paris – strolling the street markets, gathering cheese, pate, confit, eggs, bread and the wine for each meal we cooked.

Tonight, we are going to a turn the Hot Stove Society into a French bistro with a stroll on the river Seine or a picnic in the Bois de Vincennes or a march along the Champs d’Elysee.

We had one rule during out trip—“No Stars”—as in we were only going to eat in restaurants, cafes, and bistros that were unrated by the Micheline star guide for no other reason than I was ready for some “real” food—no muss, no fuss.  That is what you can expect on the eve of 2020!”

Make it an overnight and stay in the stylish Hotel Andra; ask for the Hot Stove Society special!

What to do on New Year’s Eve? Why not dress up in your finest party attire and kick off the New Year the right way—with Tom and Jackie, some delicious French classics and tasty French wine. 

Appetizer Menu, served in the Loft Bar:

Be welcomed with a glass of bubbles

  • Croquets sales aux olives: 
    • Salted olive crisp with toasted Newaukum valley farm parsnip puree
  • Pissaladiere: 
    • sweet onion tart with oil cured olives and anchovies
  • Dukkah Crepe with Goat Butter

Dinner Menu, demonstrated by Tom and enjoyed in the Hot Stove kitchen:

Courses to be paired with wines from Tom’s Cellar, including tasty Champagne, stinky Burgundy, emotional Bordeaux, and finishing with a quirky Sauternes

  • Salade de Fenouil, Radis, Orang, et Crabe
    • King Crab with Fennel, Radish, Orange, and Newaukum Valley Farm Bitter Greens:  Delicate, sweet morsels of crab nestled among shaved fennel and sweet sections of winter orange
  • Canard et Poireaux
    • Black Pepper Duck Breast with Mustardy-Leeks, Smoked Pork Belly, Panisses Souffles (a hybrid of American popovers and Provincial chickpea fries)
  • Entrecôte Bordelaise
    • Bourdelaise-style steak with a red wine sauce, roasted parsnips, and bone marrow butter
  • Fromage de Bourgogne
    • Famous Burgundy cheese (Epoisses, Charolais, St Florentine) all to be served with Dahlia Bakery Seasonal Rye Bread:  Rye bread made with locally grown and milled grains
  • Tarte au Chocolate
    • Chocolate-Caramel Tart: a play on a classic tarte au chocolate with the addition of luscious dulce de leche concealed with bittersweet chocolate ganache 


The Hot Stove festivities will officially be over at 11 pm, and you’ll take home a gift of buckwheat madeleines.  If you choose, you’ll have time to go to the Space Needle to watch the fireworks or walk over to Palace Kitchen for a New Year’s celebratory late-night drink.

If you have a question, contact hotstove@tomdouglas.com


Cooking in the New Year with Tom and Jackie

Hotel Andra
Tuesday December 31
8:00 - 11:00 PM
Enroll $250.00