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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

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.

ESR Executive Chef Addam Buzzalini is back with his popular Latkes recipe. Sunday, December 18th, marks the beginning of Hanukkah celebrations, and it's our tradition to share this recipe. Latkes are a traditional Hanukkah food with roots tracing back to the 14th century. INGREDIENTS 4 ea russet potatoes (2#) 1# yellow onions peeled and quartered 4 ea. eggs 4 tsp. kosher salt 2 tsp. baking powder 1 cup AP flour 1 tsp. fresh cracked pepper Canola oil, schmaltz (rendered chicken fat) or grapeseed oil (Chef Addam prefers schmaltz) as needed for cooking Chopped chives or scallions to garnish (if desired) Sour cream or creme fraiche to garnish (if desired) Instructions Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter. A note: Chef Addam topped his latkes with Tsar Nicoulai caviar, crème fraîche, and chives. For those who keep kosher, Chef recommends skipping the caviar or subbing it with a kosher option like salmon caviar.

Ingredients 8oz. Pasta – (Lumache is our favorite shape for this recipe, but any shape will work) 2 Tablespoons butter 2 Tablespoons flour 2 cups milk salt and pepper to taste 2 cups Fontina Val d’Aosta - shredded 2 balls of Fresh Mozzarella - diced 1/2 cup Parmigiano Reggiano - finely grated 1/2 cup Breadcrumbs Instructions Preheat the oven to 350 degrees. Cook pasta until al dente and drain well. In a saucepan, melt butter over medium heat. Add flour and stir to remove lumps. Pour in milk and cook until thickened. Season with salt and pepper. Add Fontina Val d’Aosta and stir until melted. Add pasta and stir. Add the Fresh Mozzarella and stir, just until combined (the Fresh Mozzarella should not be fully melted). Pour mixture into 2 qt. casserole dish. In a small bowl combine the Parmigiano Reggiano and the Breadcrumbs. Cover the top of the mac n’ cheese with the Breadcrumb mixture. Bake for 20 minutes. Enjoy!