News & Media

Danie Baker, The Seattle Times recipe columnist, winner of Top Chef Amateurs, and the mastermind behind Hey Danie Bakes!, joined Chef Ethan Stowell in the kitchen to school him on her famous biscuits and gravy recipe, aptly named B's & G's. We're talking about one of ESR's favorite foodies here, so we jumped at the chance to collaborate in a biscuit-making bash! Danie spent years honing her B's & G's recipe, all in an attempt to impress her now-hubby with her kitchen skills. "I wanted to impress him by making it for him one morning but utterly failed. The gravy was too salty, and the biscuits were hockey pucks. But I was trying to woo him, so I worked on this recipe for years and wanted to make it my own by putting my Southern twist on the gravy, and sprucing up the biscuits. Fast forward 13 years later, and now I have a restaurant-worthy recipe!" And, you know what? We couldn't agree more! This recipe is so good that we couldn't keep it to ourselves. We're excited to share it with the entire ESR family by bringing it to The Victor Tavern Brunch Menu in South Lake Union for a limited time! Hit the links below to watch Danie & Chef Ethan recreate the dish on Instagram, and book a table during Weekend Brunch at The Victor Tavern while supplies last! The Victor Tavern Reservations Hey Danie Bakes & Chef Ethan on Instagram

ESR's Ballard Pizza Company has been a favorite in Seattle for over a decade, but did you know you can enjoy the New York-style pizza by the slice at some of the city's most iconic sports and entertainment venues? That's right, you can enjoy delicious pizza at T-Mobile Park, Lumen Field, and Climate Pledge Arena. At T-Mobile Park, ESR's Ballard Pizza Company stand is located in the Pen Zone on the Terrace Club Level in section 241. The Pen Zone is a popular area for fans to gather and enjoy delicious food and drinks while watching the game. At Lumen Field, fans can find ESR's Ballard Pizza Company stand on the Delta Club Level in sections 210 and 234. The Delta Club Level is an exclusive area where fans enjoy premium food and beverages while watching the game. With ESR's delicious pizzas and calzones available, fans can take their game-day experience to the next level. Climate Pledge Arena also has multiple locations where fans can enjoy BPC's pizzas. The Symetra Club and WaFd Club stands are on the main concourse (LL2), while the Amex Hall stand is on the suite level (LL1). Whether watching a game or enjoying a concert, these stands offer a delicious and convenient way to fuel up before or during the event. With multiple locations at each venue, you can easily find a stand and indulge in a slice or two during your next event. You won't be disappointed with their delicious pizzas made with high-quality ingredients and baked to perfection.

Chef Ethan recently joined Carly Henderson & Mireya Garcia on Studio 13 Live for their Emerald Eats segment to teach them how to make Cacio e Pepe at home, talk about our upcoming Endometriosis Awareness Month Dinner , and restaurant openings coming soon! Watch the segment using the link below! Emerald Eats: Ethan Stowell Restaurants CEO Makes Cacio e Pepe Want to make this dish at home? Follow Chef Ethan's recipe below: Cacio e Pepe Recipe Ingredients: 1 pound dried spaghetti 4 ounces unsalted butter 1.5 tablespoons cracked black pepper 1/2 cup freshly grated pecorino Romano Salt Directions: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. While the pasta is cooking, melt the butter and the pepper in another pot. Do not brown, and keep warm. Once the pasta is cooked, strain but reserve one cup of the pasta cooking liquid. Add the cooked spaghetti and 1/2 cup of the pasta water. With a rubber spatula or a wooden spoon, vigorously stir in the cheese. If it’s not a little saucy, mix in a little more, or all, of the pasta cooking liquid. Season to taste with salt and serve while hot.

A staple on the Tavolàta menus, our Rigatoni is loved for a reason. It's simple and delicious! Recreate this fan favorite at home to impress at your next dinner party! And of course, we're always ready to serve you a plate when you want the taste without the work! Follow Chef Ethan on Instagram for more recipes! You can find him here. INGREDIENTS 2 cups basic tomato sauce (recipe below) 3 tbsp olive oil Kosher salt and freshly ground pepper 1 pound rigatoni pasta 1 pound Italian sausage, casings removed Parmigiano-Reggiano, grated INSTRUCTIONS In a sauté pan over medium heat, sauté the sausage in the olive oil until lightly browned, about 4-5 minutes. Add the tomato sauce and cook for about 8-10 minutes to blend the flavors. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, or until just al dente. When the pasta is ready, drain and tip into the pan with the sauce. Season with salt and pepper and toss Divide the pasta between four bowls and garnish to taste with Parmigiano-Reggiano Serve immediately. BASIC TOMATO SAUCE Ingredients: 2 (28-ounce) cans of whole, peeled San Marzano tomatoes 1/4 cup extra-virgin olive oil 6 cloves garlic, sliced 8 to 10 fresh basil leaves, depending on size Kosher salt and freshly ground pepper Instructions: Put the tomatoes in a deep bowl and crush them with your fingers. Heat the olive oil in a large saucepan over medium heat and sauté the garlic until tender but not browned, 2-3 minutes. Add the tomatoes and basil leaves. Cook over medium-low heat for 30 to 40 minutes Season lightly with salt and pepper Use an immersion blender, if you have one, or pulse in a food processor to create a rough purée with some texture. The sauce keeps, covered in the fridge for up to 3 days, and freezes well.