Last week, I was having dinner with friends who love wine, visiting from France and I wanted to show off our talented winemakers here in Washington in celebration of #WaWineMonth. I went down to my cellar and we opened up a few of my favorites which I think would show well right now. Needless to say they were extremely impressed and went back to France with high praises about our wine regions.Read More
Before you head out to hunt for Easter eggs, enjoy brunch at Luc with your friends and family. We'll be serving our classic brunch menu, with specials from Chef Dave. Tables for larger groups of 6-12 are available in the dining room, but space is limited so don't delay in reserving your table. To make special arrangements, call 206.328.6645 or book online.Read More
Join us for our first ever winemaker dinner at Luc to celebrate Washington Wine Month!
Chef Dave will be preparing a delectable 4-course menu to pair alongside our friend and partner winemaker Paul Beveridge of Wilridge Winery on Monday, March 30th at 6:30pm. To make a reservation, please call: 206.328.6645.Read More
This is recipe only contains a few ingredients but there is a serious WOW-factor with the luxurious use of foie gras and the meaty scallops. Make sure you select the best quality and freshest ingredients you can find.Read More
March is Washington Wine Month! Experience the best our state has to offer with Beverage Director Scot Smiths selection of 3-unique wine pairings.
Each pairing includes 3x 3-ounce pours
We’d like to welcome a new member to The Chef in the Hat team! Chuck Dugo joined the team downtown at Loulay as our pastry chef. We spoke to Chuck about his career path as a chef and his passions outside of the kitchen.
Welcome Chuck!Read More
Have you been looking for a way to use that pomegranate sitting on your kitchen counter? The Chef in the Hat gives you a great and easy way to use this beautiful fruit for a light and refreshing salad dressing.
Bonus Tip: How to juice a pomegranateRead More
We recently opened up the social network floor to all of Chef's followers in order to get some of your burning questions answered by the Chef in the Hat himself. We found out where Chef gets his food products, what inspires him, and even got him to share a wonderful recipe for a braised pork belly.Read More
In the spirit of Valentine's Day, we're sharing a few tidbits from our love story. This picture was taken on our first date in Los Angeles. Kathy still looks radiant and beautiful, and I have well... lost a few hairs.Read More