Latah Lounge

From: David Blaine

Spring is the time when a young man’s fancy turns to Lamb. With leg of lamb stew going out the back door, rack of lamb is coming in the front. We will have it around through the weekend. I have also been playing around with yellowfin tuna pounded out thin and rolled up caprese-style with fresh mozzarella, basil tomatoes, balsamic and garlic. Scallops mornay takes a break so that those monster sea scallops can get some time as an entree. After an extended stay, Lobster pasta gets retired making room for some different spring pasta ideas. I have decided to bring back the lemon-oregano risotto with pork souvlaki because, simply, I like it. The time is running short for pumpkin bread pudding so eat it up while you can.

From: Dave

Latah Latte has now been open for 7 months and is enjoying great success. After spending many a day observing our drive-through guests the variety of customers is vast. I have seen construction workers in trucks on their way to the job site, students on their way to EWU, business folks coming and going, people in their pajamas, celebrities, Moms and Dads with kids, cyclists and pedestrians that take advantage of our endless bike parking and outdoor patio seats, along with people just simply loving the experience of chatting with their favorite Barista.

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(above - Heather Black-DuPree, David Blaine, Dave DuPree)
We had a great time at the Davenport Hotel last Friday giving away our petite chili chocolate cakes with ginger cream to all the wonderfully dressed philanthropic guests.

Dave, Heather and Bob are back and playing this Wednesday night, 3/29 - 7-9PM.

From David Blaine:
The long saga of getting the Barcelona bar back is over. We have a good supply and they will be available at the Bistro and the Latah Latte espresso. The crisis is over. If you are wondering what all the hype is about come by the Bistro and ask for a sample.

From David Blaine:
The Chocolate Champagne Gala is Friday night and I am well under way making 500 tiny chocolate cakes. These are the ancho chili and cinnamon spiked bites from the bucket o’ love dessert item. The task of producing them is not that bad due to the joy of silicone baking sheets. 16 pounds of butter, 16 pounds of 56% Calebaut Belgian chocolate, 140 farm fresh eggs and we are ready to go. The only thing that slows the process down is that the cakes must be thoroughly chilled before they can be removed from the silicone sheet or else the deform. Some desserts I make with silicone molds like the panna cotta require overnight freezing before they can be removed properly.

This is the article from the Spokesman Review about David Blaine’s great blog site -
The Back Kitchen…..

Lorie Hutson
Staff writer
March 22, 2006

If you had the ear of the chef at your favorite restaurant for just a moment, what would you ask?
Want to know what’s in season? Maybe you’d ask for the recipe for the chutney served with your pork tenderloin? Perhaps you’re curious about what is in his or her cupboard at home?
Well, now’s your chance. Chef David Blaine, of Latah Bistro, answers all of the above and more in his new blog.
“It’s something that we all have in common. Everybody eats. Everybody eats in restaurants. A natural part of our culture is an interest in what is happening on the other side of the wall,” Blaine said.
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From: Dave
SIDHE
Performing live next Wednesday, March 22nd 7 PM

From: Dave

Robert Bly, author of Iron John, in the house -

He came, he drank, he ate, he waxed poetic.
Calm potato, cool tie.

From: Dave
We have been asked many times how we accomplished the wall design. Heather Black-DuPree was the responsible designer for the entire restaurant and here is her formula for the wall…..
First, using a skip trowel technique apply thin drywall compound to create the Tuscan wall texture and relief. Next paint the wall with the base golden yellow color, Cowslip #4. Finally, apply the “Mocha” colored glaze over the yellow base using ripped up old t-shirts and vigorously rubbing in the pattern you desire. Both paints are available at Lowe’s
Hope this helps you create a warm living space.