SEATTLE'S
SEATTLE'S NEW DACHA DINER ON CAPITOL HILL IS GETTING
NATIONAL ATTENTION.
NATIONAL ATTENTION. JUST THIS WEEK, THEY WERE
NOMINATED ONE OF BON APPETIT'S
50 BEST NEW RESTAURANTS.
HERE TO SHOW US WHY THEIR
EASTERN EUROPEAN AND JEWISH
CUISINE IS GETTING SO MUCH
ATTENTION IS CHEF TORAH
HENNESSEY.
HENNESSEY. >> THIS IS A BIG DEAL.
HOW DID YOU FIND OUT ABOUT
THIS.
THIS.
THIS. HOW
THIS. HOW WERE YOU NOTIFIED?
DID YOU GET A PHONE CALL?
LIKE HELLO?
LIKE HELLO? >> I HANDLED THE INSTAGRAM
ACCOUNT.
ACCOUNT.
ACCOUNT. I FOLLOWED JULIE KRAMER.
I WAS FLIPPING THROUGH IT IN
THE MORNING AS I DO.
I NEED TO CHECK WHAT'S GOING
ON.
ON.
ON. I
ON. I SAW
ON. I SAW OUR NAME ON THERE.
AND I WAS SHOCKED.
AND I HAD TO FIGURE THAT OUT
AND LOOK AT HER EMAIL AND I
JUST FOUND THAT OUT.
>> THAT'S WILD.
SOCIAL MEDIA INFORMED YOU THAT
SUDDENLY YOU WERE GOING TO GET
ALL THIS ATTENTION.
WELL, WE'RE SO HAPPY THAT YOU
MADE TIME FOR US TODAY.
AND WHAT ARE YOU GOING TO SHOW
US HOW TO MAKE TODAY.
WE'RE GOING TO MAKE CREPES FOR
A RUSSIAN DISH.
WE SERVE OURS SALMON ROLL, SOUR
CREAM AND CHOPPED ONIONS.
THAT'S THE FINISHED ONE.
THAT'S WHAT YOU WOULD GET AT
DACHA DINER.
DACHA DINER. >> HAVE I BEEN SAYING IT WRONG
ALL THESE YEARS ?. I HAVE
FLOUR, SUGAR.
FLOUR, SUGAR. YOU CAN ADD THAT IN IN.
A LITTLE BIT OF SALT.
BECAUSE SALT IS GOOD FOR YOU.
NOT REALLY.
NOT REALLY. >> BUT WE LOVE IT.
>> WE LOVE IT.
BUT YOU WANT TO REALLY MIX YOUR
DRY INGREDIENTS TOGETHER REALLY
WELL.
WELL.
WELL. NORMALLY THIS WOULD TAKE A LOT
LONGER BUT BECAUSE WE'RE ON A
TIME CRUNCH, WE'RE GOING TO
JUST MOVE AHEAD AND MAKE A
SMALL WELL.
SMALL WELL. ONCE YOU HAVE YOUR DRY
INGREDIENTS THOROUGHLY MIXED
YOU'LL MIX ALL YOUR WET
INGREDIENTS, JUST THE EGG AND
THE OIL AND IT ASIDE.
TAKE YOUR OIL.
POUR HALF OF IT.
ROOM TEMPERATURE, BODY
TEMPERATURE.
TEMPERATURE. HALF OF THE MILK WILL BE POURED
INTO THE WELL.
YOU'LL MIX THAT TOGETHER.
PROBABLY UNTIL YOU SEE NO
LUMPS.
LUMPS.
LUMPS. WHICH TAKES A GOOD AMOUNT OF
TIME.
TIME.
TIME. MOSTLY STRENGTH TO MIX IT ALL
TOGETHER SO THERE'S NO MORE
LUMPS.
LUMPS.
LUMPS. ONCE THAT'S MIXED TOGETHER
YOU'LL ADD THE MILK AND THEN
INCLUDE MIXED EGGS AND OIL.
AND THEN YOU'RE DONE.
YOU HAVE A LOVELY BLAINE
BATTER.
BATTER.
BATTER. AND THROUGH THE MAGIC OF TV.
WE HAVE SOME.
>> WE DO LOVE THE MAGIC OF TV.
YOU DID THAT SO QUICKLY, I'M
IMPRESSED.
IMPRESSED. >> I'M A MAGICIAN.
>> I THINK WE'RE OKAY.
I GET TO WORK IN A SMALL
KITCHEN.
KITCHEN.
KITCHEN. SO I'M USED TO THIS.
WE USE VEGETABLE OIL.
NORMALLY WE DO THIS ON A CREPE
MACHINE.
MACHINE.
MACHINE. BUT THIS IS, OH, GOODNESS, SO
YOU CAN MAKE IT AT HOME.
A LITTLE FIRE.
IT'S COOL.
IT'S COOL. IT'S A LITTLE HOT.
ALL RIGHT.
ALL RIGHT. SO.
SO.
SO. THAT'S GOING TO BE INTERESTING.
I'M NOT REALLY SURE.
THAT'S A PROBLEM.
>> WELL, WE'RE HAVING A SLIGHT
MALFUNCTION WITH THE HEAT HERE.
BUT TALK US THROUGH IT.
OKAY.
OKAY.
OKAY. SO
OKAY. SO YOU WOULD POUR THIS IN.
NORMALLY ON A CREPE MACHINE YOU
POUR THIS OVER THE TOP WITH THE
OIL.
OIL.
OIL. AND
OIL. AND YOU WOULD JUST TAKE ABOUT
THAT MUCH.
THAT MUCH. A LITTLE SCOOP AND POUR IT ON
YOUR OILED PAN.
AND THEN YOU'RE GOING TO USE A
SPATULA.
SPATULA.
SPATULA. THIS IS AN OFFSET.
AND YOU SCOOP IT OFF LIGHTLY.
LET IT COOK THOROUGHLY.
CHECK THE BOTTOM.
YOU CAN PICK IT UP AND MAKE
SURE IT'S COOKED THOROUGHLY.
FLIP IT OVER ONCE IT'S BROWN
AND COOK THE OTHER SIDE.
>> DO YOU HAVE TO BE PATIENT.
SOMETIMES WITH THE PANCAKE YOU
WANT TO FLIP IT AND YOU FLIP IT
TOO SOON.
TOO SOON.
TOO SOON. >> YOU WANT TO MAKE SURE IT
LOOKS DRY ON THE TOP BEFORE YOU
FLIP IT.
FLIP IT.
FLIP IT. ONCE THAT SHEEN IS GONE AND
IT'S DRY, YOU CAN THEN ANY
THAT.
THAT.
THAT. I'M
THAT. I'M GOING TO MOVE THIS OFF SO
WE DON'T CONTINUE TO SMOKE.
AND THEN YOU END UP WITH THAT
CREPE.
CREPE.
CREPE. BUT OBVIOUSLY, YOU DON'T WANT
TO HAVE YOUR PAN ON TOO HIGH.
I APOLOGIZE.
I APOLOGIZE. I'M NOT USED TO USING THESE.
>> THIS IS A TRICKY STOVE TOP.
IS IT POSSIBLE TO STILL DO IT?
OR DO WE THINK IT'S PROBABLY --
I WOULD BE CONCERNED ABOUT
PUTTING ANYTHING IN HERE.
IT'S TOO HOT APPARENTLY.
>> WE'LL SET IT ASIDE.
LETS' TALK ABOUT OTHER STUFF
YOU BROUGHT.
YOU BROUGHT. THESE ARE MORE EXAMPLES OF WHAT
PEOPLE CAN GET WHEN THEY GO TO
DACHA DINER.
DACHA DINER. TELL ME ABOUT THIS ONE.
EVERYBODY IN THE STUDIO HAS
BEEN TALKING ABOUT IT.
>> THIS IS A RUSSIAN DISH.
IT'S A LAYERED SALAD.
I HAVE POTATO, HARING, CARROT,
BEET, BEET MAYO, EGG WHITES AND
EGG YOKE.
EGG YOKE.
EGG YOKE. IT'S GORGEOUS, IT LOOKS LIKE A
DESSERT.
DESSERT.
DESSERT. THE ONLY WAY TO EAT IT IS BY
DESTROYING IT.
DESTROYING IT. IT'S ALSO SERVED WITH OUR HOUSE
MADE BREAD.
MADE BREAD. >> TELL US THE NAME OF THIS.
>> IT'S HARING UNDER A FUR
COAT.
COAT.
COAT. ALSO KNOWN AS SHUBA.
>> THOMAS SEIGLE WHO IS JEWISH
GREW UP EATING THESE.
HIS GRANDMOTHER USED TO MAKE
THEM.
THEM.
THEM. IT'S STUFFED WITH FARMER'S
CHEESE AND COTTAGE CHEESE AND
CREAM CHEESE.
CREAM CHEESE. IT'S VERY SWEET AND TOPPED WITH
POWDERED SUGAR.
POWDERED SUGAR. AND WE MAKE A FRUIT COMPOTE AND
SERVE IT WITH SOUR CREAM AND
IT'S DELICIOUS.
IT'S DELICIOUS. >> THIS IS A GEORGIAN DISH.
WE TRAVELED TO GEORGIA TO LEARN
HOW TO MAKE THIS AND STUDIED
WITH A LOT OF DIFFERENT PEOPLE
THROUGHOUT GEORGIA.
THROUGHOUT GEORGIA. IT'S KIND OF LIKE -- IT'S
BREAD.
BREAD.
BREAD. IT'S SHAPED LIKE A BOAT.
IT'S SIMILAR TO PIZZA.
BUT IT'S NOT PIZZA AT ALL.
IT'S ITS OWN SPECIAL THING
THANKS TO GEORGIA.
AND YEAH, YOU JUST POP THAT
YOKE AND STIR IN THE BUTTER AND
CHEESE WHEN IT'S HOT.
AND YOU RIP IT APART AND EAT IT
AND THERE'S ALSO CHEESE STUFFED
INTO THE CRUST.
>> HOW LONG HAVE YOU BEEN OPEN
NOW?
NOW?
NOW? >>
NOW? >> SINCE DECEMBER 26th.
>> SO YOU'RE STILL -- YOU
HAVEN'T CELEBRATED A YEAR YET.
WHAT DO YOU WANT PEOPLE TO KNOW
IF THEY COME IN AND DINE WITH
YOU?
YOU?
YOU? WHAT
YOU? WHAT IS THE EXPERIENCE THAT YOU
HOPE THEY WILL HAVE?
>> EVERYTHING IS MADE FROM
SCRATCH.
SCRATCH.
SCRATCH. WE WORK MANY HOURS.
WE'RE USUALLY THERE WHEN WE'RE
CLOSED MAKING THESE ITEMS.
IT'S VERY LABOR INTENSIVE.
I THINK WHEN PEOPLE COME IT'S
KIND OF LIKE WE WANT THEM TO
FEEL LIKE WE'RE COMING INTO OUR
HOMES.
HOMES.
HOMES. JUST KNOW IT'S NOT FAST FOOD.
COME IN.
COME IN.
COME IN. RELAX, SHARE A DRINK WITH
FRIENDS, CATCH UP, GRAB A SEAT.
AND WE WILL MAKE THAT FOOD AS
FAST AS WE CAN.
JUST CHILL.
JUST CHILL. >> THAT SOUNDS LIKE MY KIND OF
RESTAURANT.
RESTAURANT. SORRY ABOUT THE STOVE TOP OVER
HEATING A BIT.
IT'S SIMPLE.
IT'S SIMPLE. JUST DON'T GO TOO HIGH ON THE
HEAT.
HEAT.
HEAT. >>
HEAT. >> OKAY, THANK YOU SO MUCH.
UP NEXT, HOW AARP IS HELPING
MAKE SEATTLE COMMUNITIES MORE
ACCESSIBLE FOR PEOPLE OF ALL
AGES, WE WILL BE RIGHT BACK.