Ba Bar's New Happy Hour; Tom Douglas's New Cookbook; Mark Bodinet at Lamb Jam Masters

SOMAD—Jess Voelker brings word of critical developments in the world of late night (and discounted) merriment. Ba Bar has installed a new 3-7 p.m. daily happy hour, a late-night food menu, and a late-night "industry hour" drink menu. Like any self-respecting industry happy hour, it includes Fernet shots...did you really have to ask? [Seattle Met]

BOOK CLUB—According to Publishers Marketplace, Tom Douglas has an official deal for The Dahlia Bakery Cookbook that has been in the works for the past few years. The book, being published fall of 2012, is a collection of 135 recipes. The authors are TD and his longtime cookbook collaborator Shelley Lance, with additional recipe development assistance from Garrett Melkonian, former executive pastry chef for the Douglas restaurants. Douglas is out of the country (in France for a month, in fact) and unavailable for additional details. His staff, however, is busy preparing for the Obama lunch they are catering on Sunday. [EaterWire]

NEW YORK—While Seattle's American Lamb Board-sponsored Lamb Jam throwdown is still a ways out (October 23 to be exact), the most recent winning chefs from San Francisco, Seattle, Boston and DC descend upon New York City this weekend for the Lamb Jam Masters. And yes, the press release includes the phrase "baaa-ttle." Representing Seattle is last year's local Lamb Jam champ, chef Mark Bodinet from Copperleaf at Cedarbrook Lodge. [EaterWire]