Recklass in Seattle, Dec. 6th & Saturday, December 7th, 2019

The world premiere of the very first treat from Recklass Kitchens: ToughCookies!
I have been working on this idea for some time and finally pulled the trigger as they say… a savory cookie with all the satisfying crunch of its sweeter sisters, ToughCookies would combine sophisticated flavor profiles of her favorite entrees like Southwest Green Chile with roasted corn and toasted pinenuts, or Thai Tom Kha with coconut milk green curry, candied ginger and roasted peanuts, and Cuban Black bean with candied lemon, toasted onion, dusted eh habanero salt… but that was only half of it.

It wasn’t just a snack that I’d reach for in the gray zone between lunch and dinner when I need a little pick-me-up to get you to dinner time but don’t want anything sugary sweet, it was a bigger idea…a collaboration with the right folx to make it — adult milk & cookies!
I called up my college pal Kelly Dole who had opened a very successful beer Mecca in Seattle called theGrowler Guys, and with a wave of his wizard’s wand, Kelly made it all happen! His first call was to one of Seattle’s premier craft brewers Fremont Brewing, “Scottie Jeanette is one of my oldest friends, please take good care of her.” The Fremont sales Rep, Ellen Tedford did more than that. Fremont embraced the idea of ToughCookies completely, creating posters and social media marketing and expert pairings of their craft brews with my recipes and free merchandise for those who came out for a unique experience…
300 people, 60 dozen cookies and untold glasses of beer celebrated the debut of ToughCookies!
But it was an experienced earned… my dear Auntie Linda Mikkelsen was the true rockstar — not only hosting her Recklass niece with her trademark warm hospitality but she was all in on ToughCookies, driving me all over North East Seattle to obtain the obscure (un)seasonal ingredients, but then opening her kitchen for their preparation. It’s one thing to make a batch of ToughCookies for the testing (each recipe had been made a grand total of three times In the previous 2 year R&D phase) but it’s quite another making 8 batches of each of three debut  flavors. Eight hours of ingredient prep including roasting corn, cherry tomato raisins,  toasting pinenuts, walnuts, onions, candying lemon, chopping ginger, banana and plantains, black beans and four different flours… (inserting panting here) but one thing eluded her…Thai green curry powder… but that would have to wait. I had to pause for…
… Another event prep. I made my way to the home kitchen of June Bulrice & Pam Adkins owners of Adrice Wines — to pre- cook the Recklass recipes  that would be paired on Saturday. We worked until 9:30 pm then it was back to Auntie Linda’s kitchen to make the batches for ToughCookie dough. I felt that the chilled dough would be worth the late effort, paying off in a crunchier cookie. And here’s the part of the story where Ceege, Carol Greene Dole, my lifelong friend (who studied TV in College together with me and Kelly and who had married Kelly 30 years ago!) Ceege found a Thai Green(e) Curry Paste that was up to my standards. Whew!

At 3:30 am the last dough when into the reefer, that mess was cleaned- up, the dishes all stashed in the dishwasher and lights turned out.

It was 5:00 pm when I met Ellen at The Growler Guys to set up and discuss details — I also met the designated baker for tonight’s premiere Paul, who slayed it with the ovens after taking my instructions to heart.

“THANK YOU FOR COMING TONIGHT TO THE GROWLER GUYS!” Kelly shouted thru a bullhorn as Auntie Linda broadcast on Facebook live, Kelly introduced meand Ellen, and then the cookies began to flow along with the beer. I was blown away by the reactions, “it was really a cute concept that in the end turned out to be genius — craft beer drinkers are not just thirst quenchers, they are sophisticated and adventurous palettes seeking unique experiences – they gave each bite of ToughCookies the attention and consideration of a 4 star meal — dissecting and analyzing each flavor with care… they embraced them and appreciated their individual personalities… I’ve never had that much respect for my cooking on that scale before.” 

And it was almost nobody who had ever had my cooking before — many were learning of me and Recklass ways for the very first time and many bought my book. We say “almost nobody” because besides Auntie Linda recording reactions, Kelly & Ceege, three very special people came to celebrate — George Hor-hay Riddell, who was the Graduate assistant when this motley crew was making TV mayhem in college, and Ken Moore, recently retired from the TV game hat they all studied so hard to get into) and his wife Tara, had maneuvered their holiday plans to a Washington into me to surprise me for my debut!
It was 11:30 when I watched the very last cookie in the place eaten by a very enthusiastic man who exclaimed “I could eat a dozen of the black bean cookies damn day!” 

So there’s that…
I was almost asleep before her head hit the pillow — I’ve got cranberry gems to make in the morning for the Winery event… tomorrow… er, today…