Friday, July 31, 2009

Sip: The Devil Pears Prada

The Devil Pears Prada
4 parts Absolt Pears Vodka
1/2 part apple juice
1 part white grape juice
1 1/2 part peach puree
1 part lime juice
Combine all ingredients in a martini shaker filled with ice and shake for 1 minute. Stain into a chilled martini glass. Garnish with a pear slice.

I am going to start posting a Sip every Friday to help you kick off your weekend with a new cocktail!

recipe from Absolut vodka

Thursday, July 30, 2009

Work in Progress

A project that I have been working on is finally going to take off - Coming soon to Varsity Grill I am introuding........

Varsity Grill Craft Beer Club - more details and images soon

Friday, July 24, 2009

Happy Hour: Cucumber Lemonade


  • 1 1/2 oz Hendrick's Gin
  • 4 1/2 oz Cucumber purée:
  • To make cucumber purée, blend 1 cucumber,
  • 3 oz Fresh lemon juice, 4 oz simple syrup


  • Shake ingredients well and serve over ice.
  • Add the cucumber garnish you fancy.
above image and recipe from Hendrick's Gin 

Above is my super amazing new Hendrick's Cucumber Pot! I love this thing because it has an apothecary and vintage style to it. In honor of my new cucumber pot I wanted to introduce you to a refreshing summer cocktail with my favorite gin, Hendrick's. It is not your average gin, it is infused with Rose Petals and Cucumber.

Happy Friday & Cheers! 

Thursday, July 23, 2009

Sweet Day at the Market

I could not resist the Sweet Peas at the Farmers Market today! 
My mom takes care of my puppy everyday and needs a Thank you for all you do!  I know she will love the Sweet Pea's I picked up today!

image courtesy of Sunset magazine online

Wednesday, July 22, 2009

Summer Reads

I am so excited to read these 2 books; I ordered them on today. Julie & Julia which is a true story and also a movie that is coming out on August 7th too. Here is look at the plot:
Julia Child (Meryl Streep) and Julie Powell (Amy Adams) are featured in writer-director Nora Ephron's adaptation of two bestselling memoirs: Powell's Julie & Julia and My Life in France, by Julia Child with Alex Prud'homme. Based on two true stories, Julie & Julia intertwines the lives of two women who, though separated by time and space, are both at loose ends...until they discover that with the right combination of passion, fearlessness and butter, anything is possible. Written by Columbia Pictures 

By Invitation Only looks like a great beach book! Here are 2 reviews from

“A frothy summer read.” –InStyle magazine

"Using humor and a “To Do” list that rings true, the authors provide an inside look at the worlds of restaurants and wedding planning through the perspectives of rich, well-developed, and often hilarious characters." --Booklist

Tuesday, July 21, 2009

Varsity Grill at Zoobilee

Zoobilee is always a fun event that I look forward to every year. I have been involved in this event for 8 years now; as a participating restaurant and beverage vendor (21 Commerce, The Loft, Cans & Varsity Grill), as a Co-Chair for the event, as the Food & Beverage Co-Chair and as a patron. I can honestly say that I have had the most fun working at the event - but I do love getting dressed up and attending as a guest too. Above are pictures of the Varsity Grill booth. This year we served cheeseburger sliders and they were a huge hit! 

Sunday, July 19, 2009

Martini Club July

July's Martini Club Featured Three Olives Rootbeer, Cherry and Grape Vodka's. At Martini Club we offer a tasting of the featured product, appetizers, desserts, great martini specials and always great giveaways. I cannot wait for August Martini Club - we are featuring Finlandia Tangerine. The menu and decor will be orange and tangerine inspired. 

Monday, July 13, 2009

Varsity Grill 3 Year Anniversary Party

Our birthday cake - marble cake with chocolate ganache & pastry cream (eclair) filling. 

Detailed of the glitter number 3 with star 

 Mini dessert mousse 

I hung a series of  the number 3 with the Varsity Stars above the host desk 
~ created by Kari Snyder 

Basil, Pesto & Gorgonzola pastry bites 

VIP gift bags 

VIP appetizer station 

Varsity Grill ice sculpture ~ created by Studio Ice 

We celebrated 3 years at Varsity Grill last Saturday night. It was also the night that we kicked off Dueling Pianos! We will continue to host this show every Thursday, Friday and Saturday night. 

Saturday, July 4, 2009

Happy 4th of July - Flag Cake

My sister and I are headed to a  4th of July gathering today and are bringing this Flag Cake for our contribution to the party. My sister Megan made the cake last night and we decorated the flag cake this morning. It is a time consuming cake to decorate but well worth the time - it turned out amazing and is the perfect patriotic cake. 

Flag Cake


  • 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
  • 3 cups sugar
  • 6 extra-large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups flour
  • 1/3 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda

For the icing:

  • 1 pound (4 sticks) unsalted butter at room temperature
  • 1 1/2 pounds cream cheese at room temperature
  • 1 pound confectioners' sugar, sifted
  • 1 1/2 teaspoons pure vanilla extract

To assemble:

  • 2 half-pints blueberries
  • 3 half-pints raspberries


Heat the oven to 350 degrees F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

~recipe from Ina Garten, Barefoot Contessa, Family Style 

Wednesday, July 1, 2009

Varsity Grill is turning 3!

Tacoma, WA - Varsity Grill in downtown Tacoma welcomes the hugely popular Dueling Piano 

show to their Thursday, Friday and Saturday night lineup. The show, developed by two veteran 

piano duelers, promises to combine fun, humor and audience participation while delivering songs 

from past and present that everyone can enjoy. Audiences can expect to help belt out tunes from 

the likes of Billy Joel and Journey to Justin Timberlake and Toby Keith. 


Perhaps the biggest surprise in store for guests who attend the Dueling Piano show is the price 

tag. All shows are free to Varsity Grill guests. “We wanted to produce a quality show without a 

cover charge,” noted Jordan Snyder, Varsity Grill’s General Manager. “Times are tough…so our 

guests can enjoy some great entertainment without spending a lot of money.” 


The Dueling Pianos will debut on July 11th, 2009 at Varsity Grill’s Three Year Anniversary 

Celebration. The event begins at 6pm and the show starts at 8:00pm. Three dollar food and drink 

specials will be available all night with great prize giveaways including Taylormade golf bags, 

brewery dinner & tour packages, Spa packages and Mariners and Sounders tickets. The 

celebration will also host a Wii Bowling Tournament and a special Alaskan Brewery Beer 



Varsity Grill is Tacoma’s premier destination for private parties and celebrations. Visit to view our exclusive private rooms, including the HD Theater. 


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If you’d like more information about this topic or anything contained in this release, or to 

schedule an interview, please contact Jon Tartaglia at 253.861.5638.