After a year and a half of selling cookies online and at the Ballard Farmers Market, Tiffany Lewis opened a brick-and-mortar cookie shop in Madrona on Friday, February 4. The offerings at Cookies with Tiffany have classic flavors like chocolate chip, peanut butter, and s’mores, executed with the finesse Lewis picked up while working in Los Angeles as a recipe developer and food stylist for celebrity chefs like Curtis Stone.
Lewis makes the cookie dough with local eggs and butter; the s’mores cookies are dusted with toasted graham cracker crumbs when they come out of the oven; and each chocolate chip cookie is sprinkled with sea salt. She is donating 1 percent of sales from the s’more cookie to cancer research at Swedish’s cancer research program and 1 percent of sales from the Celebration Cookie (made with multicolored sprinkles) to Seattle Children’s therapy program.
You can order the cookies at the newly opened shop, online for delivery, at all Fuel Coffee locations, Ada’s Technical Books and Cafe in Capitol Hill, at the Ballard Farmers Market, and, come summer, at the Mercer Island and Madrona farmers markets.
Walk (or Bike) and Eat Bagels to Raise Money for Mary’s Place Next Weekend
Pinehurst Jewish-style deli Zylberschtein’s is organizing a 6-mile “bagel trot” on February 19 from 12 to 4 p.m. from Rachel’s Bagels and Burritos in Ballard to Zylberschtein’s to raise money for Mary’s Place, an organization that provides shelter to women, children, and families experiencing homelessness.
The walkers and bicyclists will stop at Beast and Cleaver and Pilgrim Coffeehouse on the way and will receive food and discounts at the four participating businesses, as well as a T-shirt. Registration is $50 for adults and $25 for children.
A Filipino Restaurant from the owners of Parish NW is coming to Ballard
Tommy Patrick and John Slagle, the owners of Ballard restaurants Parish Northwest and The Ballard Cut, are opening a new Filipino restaurant on NW Market Street on February 11. My Ballard reports the kitchen will be helmed by Parish Northwest chef Rhabbie Coquia, who grew up in Manila.
The Seattle Times reports the menu will include classics like chicken adobo and a contemporary take on spam fried rice. A post on Bunsoy’s Instagram hinted the restaurant will also serve whole crab garnished with sliced jalapeño and sprigs of cilantro.