Posted by Sue Kidd on January 22, 2015
Anyone who’s tried to make Norwegian flatbread knows that lefse is nothing short of a “pain in the butt.” So says Tacoma bakery owner Dagmar Simard, who I believe may be the only Tacoma baker still making lefse, other than brave home cooks and the volunteers who put on the annual Sons and Daughters of Norway events.
Simard — known for her wicked sense of humor — calls lefse “Viking tortillas.” For the uninitiated, lefse is a thin-but-sturdy, potato-based flatbread that can be turned savory or sweet. Most Norwegians I know prefer it slathered with butter and sugar. Simard enjoys hers rolled up with smoked salmon and cream cheese, or as the foundation for all kinds of roll-up sandwiches.
Simard charges $6 for a five-pack of 10-inch rounds of the potato bread, but it’s not something she makes regularly, which is true for most Norwegian baked goods around here. The Parkland restaurant 208 Garfield, owned and operated by Pacific Lutheran University, sells Norwegian sweets around the holidays, but the restaurant gave up on making its house-made lefse. They do still sell lefse, but it’s made by Granrud’s, the Montana company (see box).
Posted by Sue Kidd on January 21, 2015
Ammar Mannaa’s Tacoma Dome restaurant is all cleaned up and ready to reopen. It closed Dec. 29 after a utility pole fell on the restaurant.
Posted by Sue Kidd on January 16, 2015
One opened in late December, the other opened Monday. From what I saw on my breakfast plate, both restaurants are doing swell.
Posted on January 14, 2015
Chefs from Pacific Grill, Hilltop Kitchen and Bite at Hotel Murano will give attendees recipes for lighter eating.
Posted by Sue Kidd on January 12, 2015
A utility pole that fell set off a chain reaction that flooded Ammar’s Mediterranean Grill Dec. 29. The restaurant hopes to reopen soon.