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  • Experience the New Japanese Meat House Kokkaku 10.04.17

    You may recognize the names Julie Shizukuishi and Rudy Velasquez; the two Seattle restaurant veterans that have worked behind the scenes at some of Seattle’s most established eateries. But now, the power duo has teamed up to open a Japanese-inspired meat house in Wallingford called Kokkaku. Kokkaku is Japanese for the skeleton that supports the body and its organs; the name hints at the whole-animal use at the restaurant and philosophy of “no waste,” where only the kokkaku remains after butchery. The two stealthily opened the neighborhood restaurant and have been pleasing guests ever since.

     

     

    Executive Chef Velasquez, a French-trained chef, is best known from the kitchens of Miller’s Guild, Le Grande Bistro Americain and Brunswick and Hunt. Shizukuishi, a.k.a. Boss Lady (okami in Japanese), worked as the general manager for Miller’s Guild, and has also managed local favorites Flying Fish and Campagne. She is also known as the infamous Sake Diva, having hosted many sake events in the area. The two met at Flying Fish and became fast friends. As their friendship blossomed, so did the concept for Kokkaku. In an effort to continue flushing out the idea, Shizukuishi started bringing Velasquez different types of foods, asking him to cook it, and he took an interest in the Japanese style of cooking, its approach and philosophy.

     

     

    “My friendship with Julie turned into an entirely new way of cooking for me,” Velasquez said, adding that he’s roamed far from his French training to house-make items such as tofu, tonkatsu, dashi, and more. “Japanese cooking is very rule-specific; I take some liberties, so Japanese-inspired cuisine is more accurate to describe what I’m doing at Kokkaku.”

     

     

    The 46-seat Wallingford Restaurant is truly a carnivore’s dream. The menu consists of mainly beef and pork butchery for now, but is likely to include beast butchery (wild game) in the future. Standouts include the Lan Roc Pork Cutlet Tonkatsu, Miso Braised Painted Hills Beef Rib Bone, Koji Pork and Kokkaku Style Fried Chicken (half or whole). Kokkaku is also innovating the tasting flight, by offering a unique steak by-the-ounce program, which allows customers to order beef flights, or just a taste of a given steak, including the much-coveted Wagyu. The entire menu is served family-style, reinforcing the Japanese custom of dining.

     

     

    With a wide range of cooking techniques, including hot pot and a dedication to using only the freshest and highest quality ingredients; Kokkaku is turning out delicious dishes, where the bold flavors of the ingredients, especially the meats, shine through. Here is a sample of their small plate offerings, some with unconventional twists:

     

    Cherry Kimchi, made with ancho chile

     

    Tableside Duck Fat Brioche

     

    Chicken Liver Mousse

     

    Mishima Reserve Wagyu Beef Tartare

     

    Braised Daikon Radish

     

    Ox Tail Potato Salad

     

     

    And for dessert, there’s Semifreddo Tofu Cheesecake and Bone Marrow Custard; delicious!

     

    And of course, Shizukusihi has taken charge of the restaurants sake collection, hand selecting each imported sake herself. Besides sake, Kokkaku also offers a range of cocktails, beers on tap and wine.

     

    Kokkaku is now open Wednesday through Monday, from 5p.m. to 10p.m. Grab your reservations online
    and enjoy the new Japanese-inspired meat house!

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  • Tilth Celebrates 11 Years This Weekend 08.31.17

    Tilth is Maria Hines’ first restaurant, which opened in the Wallingford neighborhood of Seattle in September 2006. With a long standing commitment to seasonal and organic products, the bounty of the Northwest allows her to be inspired by the culinary resources available. Maria has spent over a decade immersing herself in New American cuisine prepared with certified-organic and wild ingredients, sourced from as many local farmers as they’re able to support.

     



    With nods of recognition throughout Tilth’s journey, including James Beard Award Best Northwest Chef and a coveted spot on Frank Bruni’s New York Times list of best new restaurants in the country, it’s time to celebrate their 11 year mark! 11 years of serving up beautiful, delicious, and award-winning certified organic cuisine.

     

    As a thank you to those who have made Tilth successful over the years, guests are invited to partake in a celebration of summer with a specially designed 8-course Grand Tasting menu with wine pairings, available September 1-3 2017. This special menu includes:

     

    Watermelon Salad, ricotta salata, red shiso, pepita

    Wild Sockeye Salmon, corn, summer squash, black garlic – Vegetarian features Roasted Abalone Mushroom

    Grass-fed Beef Striploin, alvarez farms potato, eggplant puree, greens

    Housemade Gnocchi, cherry tomato, squash blossom-walnut pesto, labneh

    Theo Chocolate Ganache Cake 

     



    The full menu with wine pairings is only $125. View the full menu and make reservations online.

    Cheers to 11 wonderful years, and many more to come!

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  • Kirkland Farm to Table Dinner spotlights local chefs for a great cause, August 26 08.18.17

     

    The second annual Kirkland Farm to Table Dinner returns this month on August 26 on the beautiful Carillon Point Plaza, overlooking Lake Washington. For the second year, Chef Jason Wilson (of The Lakehouse, Miller’s Guild and Civility & Unrest) will be cooking authentic, delicious, craft-cooking, and this year he’s invited fellow chefs to cook alongside him, including chefs from The Herbfarm, Cedarbrook Lodge, DERU, and the Woodmark’s Bin on the Lake.  This year’s outdoor dinner includes a silent auction with an exciting array of experiences to bid on, from a craft cooking class to a two-hour cocktail experience at Civility & Unrest, all of the proceeds benefit Food Lifeline. The dinner and silent auction take place on Saturday, August 26 from 6-10 pm. The best part – there are still a few tickets available!

     

     

    This year’s 5-course dinner is a celebration of local culinary talent; with each course spotlighted by one of the notable chefs showcasing their distinct cooking styles, interpretation of local summer ingredients, and signature cooking techniques.

     

     

    The carefully curated menu is focused on locally sourced ingredients and includes wine pairings from Brian Carter Cellars:

     

    Appetizer

    Verbena Glazed Summer Melon with Haas Avocado, Sliced Culatello, Charred Scallions and Garden Herbs. Roy Breiman of Columbia Hospitality.

     

    Salad

    Steel Wheel Farm Heirloom Tomatoes with Steelhead Roe and White Owl Farm Hen Yolk.  Jamie Casady and Jordan Cooper of DERU and Little Brother

     

    Fish

    Smoked Salmon Granola with Pit Roasted Sweet Corn. Chris Weber of The Herbfarm

     

    Main

    Grilled Columbia Valley Beef Rib with Corn, Summer Bean Salad and Crispy Onions. Chef Jason Wilson of The Lakehouse, Civility & Unrest and Miller’s Guild

     

    Dessert

    The Last of its Season Pickled Rainier Cherries and Grilled Washington Apricots with Vanilla Sponge Cake, Champagne Gastrique and Washington Honey Ccremeux. Frank Rog of Kirkland’s Woodmark Hotel

     

    This memorable evening is sponsored and hosted by The ICON Foundation, as a benefit for the non-profit organization, Food Lifeline, dedicated to ending hunger through sustainable action. To learn more about Chef Jason Wilson and the Kirkland Farm to Table Dinner, visit chefjasonwilson.com.

     

    Join some of the areas most talented chefs and dine al fresco for a great cause! Tickets here.

     

     

     

     

     

     

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  • Viva La France! RN74 Hosts Bastille Day Celebration July 14 07.11.17

     

    Celebrate Bastille Day in style at RN74! Michael Mina’s Seattle restaurant will be hosting a Bastille Day Celebration on July 14 from 3-10 pm in honor of the French National holiday. The event will feature an opulent spread of French-style hors d’oeuvres, oysters, craft cocktails and an abundance of wine from their award-winning cellar, all for just $45. The lavish event will also tempt with fun, engaging and entertaining burlesque dancers and a complimentary photo booth.

     

     

    For those who are looking for a more decadent celebration, RN74 is offering a three-course dinner with French wine pairings selected by RN74 sommelier Jeff Lindsay-Thorsen. The menu features a twist on classic French fare including Foie Gras Torchon with black truffle gelee, Alaskan Halibut Bouillabaisse with Penn Cove mussels, Manila clams and saffron rouille, and a selection of sinfully French desserts including Mousse Au Chocolate, that will certainly leave you wanting more. View the full menu online. The $125 seated dinner starts at 5:30 pm and includes admission to the Bastille Day Party.

     



    The celebration also calls for a Bastille Day themed cocktail –The French Summer Sparkle! The holiday-themed libation features Big Gin, earl grey simple syrup, lemon juice, lavender bitters and champagne. It’s a big taste of France in a perfect summer drink.

     

     

    Tickets to the Bastille Day celebration can be purchased at Brown Paper Tickets. General Admission Party tickets are $45; three-course dinner and Party tickets are $125.

    RN74 is located on 1433 4th Ave & Pike St in downtown Seattle. For more information visit website RN74 online.

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  • Alaska Herring Week Starts Today! 06.19.17

    We are proud to announce that two of our clients, Ray’s Boathouse and Tilth are both participating in Alaska Herring Week June 19 – 25.



    Ray’s will be serving crispy fried herring filet, potato blini, pickled radish, and tarragon cream for dinner in the Boathouse.

    Ray’s has also provided the recipe should you decide to try your hand at cooking herring at home! You can find the recipe here.



    Chef Maria Hines and her team at Tilth have created a recipe for smoked herring paté served with house pickles, frisée salad, and radishes. You can find the recipe here.

    Alaska Herring, though consumed all over the rest of the world, has yet to reach that same level of popularity in America. Alaska Herring Week is here to put that fish on the map! It boasts more omega 3s than salmon, and is packed with flavor. Despite what you may have heard, herring can be served in more ways than just briny pickled herring. Not only that, Alaska Herring is sustainably harvested in Bristol Bay in Togiak, Alaska. Join Ray’s Boathouse and Tilth for dinner June 19 – 25 and see for yourself!

    Call Ray’s Boathouse at 206.789.3770 or click here for reservations.

    Call Tilth at 206.633.0801 or click here for reservations.

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  • Washington Fresh Asparagus in Season + Ready for You! 05.16.17

    Nearly 100 asparagus farmers in a 100-mile radius of the Tri-Cities have began harvesting and packing the first fresh Washington State asparagus. A harbinger of spring, asparagus is the first Pacific Northwest vegetable of many that follow to market.
     

     

    Last year, 21 million pounds of Washington asparagus were harvested, which, for growers and packers in the industry, meant roughly a $36 million economic impact. Mother Nature will dictate the season’s final yield, but growers are optimistic about 2017.

     

    This spring, approximately 5,000 acres in Washington are producing asparagus. Alan Schreiber, executive director of the Washington Asparagus Commission, said over the past four years, growers have been planting newer varieties of asparagus and following more intensive management practices. This has resulted in better yields with superior quality.

     

     

    The majority of Washington state’s fresh asparagus remains in the country, with much of it consumed in the Pacific Northwest. Local consumers have access to asparagus all year long due to imports, but by the first half of April, Washington asparagus starts arriving at retailers and showing up on restaurant menus for about two months. An added benefit: Washington State’s asparagus industry has taken a step above the USDA standard for U.S. Grade One asparagus to almost universally offer “Washington Extra Fancy” asparagus, a super premium product packed at a higher grade that offers the best possible quality.

     

    Schreiber said consumers can usually identify Washington-grown asparagus at retail by looking for the rubber band around each bunch that identifies it as Washington, or by hang tags in the produce sections. Consumers can also ask their produce steward. With much fewer road miles and transit time from farm to market, the local product offers fresher flavor and quality than imported asparagus.

     


     

    Asparagus packs great health benefits. It is a good source of vitamin A and vitamin C and is among the best vegetable sources for folate (a prenatal staple to help prevent birth defects) and glutathione (an anticarcinogen and antioxidant). It contains no fat, no cholesterol and is very high in fiber. For home cooks, asparagus offers versatility: steamed, simmered, roasted, grilled, sautéed or wok-fried.

     

    About The Washington Asparagus Commission

    Established in 1991, The Washington Asparagus Commission promotes Washington Asparagus both domestically and in the foreign markets, monitors and addresses trade issues, and advances environmentally sound production and practices through research. The Washington Asparagus Commission represents the growers’ interest in areas and issues relating to the asparagus industry. The Commission invites the public, retailers and restaurateurs to share their Washington fresh asparagus enthusiasm via social media with the hashtags #getfreshwithus and #WAfreshasparagus. Learn more at www.waasparagus.com

     

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  • Chef Jason Wilson Opens The Lakehouse Restaurant and Civility & Unrest Lounge on June 15 05.12.17

    Jason Wilson, the James Beard Award-winning chef-owner behind Miller’s Guild and the former, critically acclaimed Crush, announced details about his forthcoming restaurant, The Lakehouse, a vibrant, modern Northwest farmhouse, and Civility & Unrest, a craft cocktail bar with a contemporary speakeasy vibe. Both are slated to open June 15 on two separate floors of the new W Bellevue hotel in the Lincoln Square Expansion, part of The Bellevue Collection. Anticipation is already high as Eater Seattle wrote a piece on the two restaurants this week.
     

     

    From The Lakehouse’s seasonal ingredients to its refined, personally inspired décor, the restaurant evokes a welcoming environment that is both familiar and elegant. The inspiration for The Lakehouse name and concept followed Wilson’s reflection on the area’s sense of place and evolution: early settlements, lake homes and small farms; a bedroom community once the first bridge was built; and today, a budding metropolis steeped in arts and technology.

     

    Each season’s menu puts the spotlight on the produce sourced from Wilson’s ever-evolving grower and farmer relationships. Wilson’s concept of a “Modern Northwest Farmhouse,” reflects simple, clean, and fresh craft cooking. Illustrated through the produce-driven concept at the highest level of detail and imagination, the menu is accented with local seafoods and meats, handmade pasta and a housemade larder.

     

    The menu displays a philosophy of total usage of the products and unique techniques employed by the kitchen that elevate an authentic approach of quality and flavor, rather than masking or creating something different. Embracing the Northwest through its ingredients, the menu is packed with small plates (“Forest & Garden” and “Sound Sea & Rivers”), large plates and shareable plates, all telling a story of inspiration and purpose:

     

    Maple & Moroccan Spice Roasted Carrots, goats milk labne, chiles, almonds, mint are inspired by Wilson’s fondness for root vegetables and display an approach that is both simple, yet dynamic in flavor, texture and experience.

     

    The Curry Roasted Cauliflower achieves depth in flavor and showcases the vegetable at its cleanest when prepared with green apple, herb hummus, preserved lemon, kale pesto and ver jus, the signature acid for the restaurant.

     

    Drawing the diner into a family-style experience indicative of creating memories in a home, the shareable Grilled Wild Alaska Halibut T-bone, Mustard Green pesto, smoked clam remoulade, sautéed spinach with lemon, saffron potatoes instills a distinctive Northwest spin on a classic American steak preparation.

     

    Located on the second floor of W Bellevue, The Lakehouse’s layout offers many visual areas of interest. Wilson was heavily involved in the design aspects of both The Lakehouse and Civility & Unrest. For the restaurant, he intended to elicit the feeling of walking into an entertainer’s lake home with vernacular ideas of a house seen through a refined and primitive interpretation. Below the massive trestles is a thoughtful division of rooms with a “living room” and “garden” entry with a communal table and lounge seating; the bar welcomes with inviting counter height marble while the “butler’s pantry” features visible work tops and shelving. Additional seating of banquettes and booths are seen throughout, as well as counter seating at the chefs counter fronting the exhibition grill and working kitchen.

     

    The semi-private “wild primitive” room features porcelain antler sconces and another optional private dining space of “wild modern” features mirrors and screens for subtle transparency at two large tables flanked by a wall of thoughtfully procured wine bottles.

     

    The area’s history is seen in the interior surface of vertical charred wood inspired by shou sugi ban, the wood used for preserving by Japanese migrant workers in the area. Pops of “Lakehouse Blue” are subtly viewed through the sophisticatedly rugged and wild space, accented by soft lighting, polished surfaces and a living column of fresh herbs utilized for food and drink.

     

     

    Civility & Unrest, located on the street level below The Lakehouse, is a plush cocktail bar inspired by a modern, underground speakeasy, where adults of all ages can retreat for a quality craft cocktail without the nightclub chaos, day or night. Small bites offered on the menu complement the Northwest-inspired craft cocktails showcasing local distillers, and the flowing Champagne and sparkling selections, which run a close second.

     

    Framed as a cocktail experience steeped in discovery, the modern speakeasy factor starts with a commissioned, hand-painted mural which guests must walk behind to access a heavily draped entrance. A long bar in the front prominently shows off craft spirits in a lively, communal space; toward the back awaits a provocative and sophisticated space that offers a mix of plush seating, including a large rounded banquette on one wall, tall tables, and bar seating with an opulent chandelier overhead. Although there is a spot for a DJ to play music, expect only ambient lounge music, leaving room for spirited conversation. Other entertainment will range from fashion shows, tattoo artists, unplugged sessions, and trunk shows, all showcasing regional artisans.

     

    Both The Lakehouse and Civility & Unrest are owned by Wilson and are run independently by Wilson along with his El Gaucho Hospitality partners. Wilson will also provide room service for W Bellevue’s 220 rooms and 25 suites. In partnership with Kemper Development, Wilson will soon announce a suite of programming and amenities for Two Lincoln Tower, the luxury apartments atop W Bellevue and Lincoln Square South.

     

    The Lakehouse and Civility & Unrest, opening June 15, are located at Lincoln Square Expansion’s new W Bellevue, off Bellevue Way at 10455 NE 5th Place, Bellevue; enter through the hotel or via the Lincoln Square South main retail corridor. The Lakehouse, open daily for breakfast, lunch, dinner and late night, is found on the second floor and Civility & Unrest is at the street level. W Bellevue is part of The Bellevue Collection, which includes Lincoln Square, Bellevue Square and Bellevue Place. Stay up to date on developments by visiting chefjasonwilson.com, thelakehousebellevue.com and civilityandunrest.com.

     

    About Chef Jason Wilson

    Chef Jason Wilson is a James Beard Award-winning chef and one of Food & Wine magazine’s Best New Chefs. Wilson is the chef-owner of the forthcoming Civility & Unrest and The Lakehouse opening in Bellevue on June 15, 2017, chef-owner of Miller’s Guild restaurant, executive chef of Coffee Flour, culinary director of El Gaucho Hospitality and runs his own culinary consultancy business. His first restaurant, critically acclaimed CRUSH, received local and national awards and positioned Wilson as a leader in Northwest cuisine and innovative techniques. Visit ChefJasonWilson.com and follow @ChefJasonWilson on Instagram.

     

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  • Swoon at Local Restaurants This Valentine’s Day 01.26.17

    From Seattle to the Eastside, local restaurants and talented chefs are giving guests reason to enjoy Valentine’s Day, Feb 14, with a full week of thoughtfully prepared menus, cocktails and classes, chocolate gift ideas and more.

     

     

    A Menu for Two Hearts at The Herbfarm

     

     

    While intoxicatingly romantic every night, Valentine’s 2017 brings it all to an amorous crescendo at The Herbfarm. Champagne, roses and the restaurants annual aphrodisiac affair is set to Cupid’s divine beat. Guests will lose also themselves to the strains of “My Funny Valentine.”

    The Herbfarm is a celebration of food and wines of the Pacific Northwest. The thematic nine-course dinner with matched wines takes the shape of A Menu for Two Hearts Feb 10-12, Feb 14, and Feb 17-19, priced from $225-$285 per person. Call the reservation line at 425.485.5300 or online at theherbfarm.com. The Herbfarm is located at 14590 N.E. 145th Street, Woodinville.

     

    Heat Up Valentine’s Weekend at Miller’s Guild

     

     

    Chef Jason Wilson has created a five-course Valentines menu of wood-grilled craft cooking at this popular downtown Seattle restaurant, Miller’s Guild. Priced at $95 per person and including a complimentary glass of sparkling wine, enjoy Feb. 10-14, all weekend long (Friday through Tuesday).

     

    The five-course menu includes an amuse of Ahi Tuna Crudo with Taylor Shellfish Oyster Chowder and Dry Aged Beef Carpaccio; a Dungeness Crab Salad with Celery Root, Black Truffle, Green Apple and Blood Orange; Grilled Wild Sea Bass, with Asparagus, Saffron and Chorizo; and Grilled Dry Aged Beef Tenderloin, with Red Wine Wild Mushroom Sauce, Kale Pesto and Ash Roasted Potato. Finish with a dessert of the Chocolate Olive Oil, Salted Caramel, Cherry Root Beer Sundae.

     

    See the special menu online. The classic Miller’s Guild menu is also available. To reserve, visit millersguild.com or call 206.443.3663. Millers Guild is located downtown at 612 Stewart Street, Seattle.

     

    Pair Beautiful Backdrops + Seafood at Ray’s

     

     

    Treat your loved one to a beautiful meal at Seattle’s iconic seafood restaurant for a Valentine’s celebration starting Feb. 10 going all the way through Feb. 14. With waterfront views of Puget Sound and the majestic snow-capped Olympic Mountains as your backdrop, it’s the perfect setting for romance.

     

    Ray’s Boathouse will offer a three-course menu with many decadent options for each course (all for $60; last seating at 10 p.m. on Valentine’s Day). Options include starters of Grilled Romaine with Ceviche of Oregon Bay shrimp and scallops, Tempura Oysters with wakame salad; entrees such as a Petite Filet with Alaskan Spot Prawns, Confit of Duck Legs, and Herbed Risotto; and desserts such as Double Chocolate Panna Cotta, Chocolate Mousse with raspberry cream and brandy brittle, and more. The Boathouse’s regular menu is also available throughout.

     

    Ray’s Cafe, along with its regular lunch and dinner menu, will offer elegant surf and turf options and drink specials! The café’s last seating on Valentine’s Day is 9 p.m.

     

    Love oysters? Feb. 10-12 don’t miss a very limited, tantalizing treat: six Olympia oysters with a glass of Schramsberg sparkling wine for $29. These native bivalves, which take five years to mature, were first introduced in 1983 at Ray’s by oyster aficionado Jon Rowley. They’re back at the Boathouse for this special weekend while supplies last!

     

    Boathouse reservations can be made at 206.789.3770 or rays.com. Cafe reservations can be made at 206.782.0094 or rays.com. Ray’s Boathouse and Cafe is located in Ballard at 6049 Seaview Ave NW, Seattle.

     

    Feel at Home with Four-Course Prix-Fixe at Tilth

     

     

    Situated in a craftsman house converted to restaurant, Tilth is a standard-bearing restaurant for New American cuisine prepared with certified-organic or wild ingredients, offering a four-course Valentine’s dinner with optional wine pairings (available Feb. 10 – 11 and Tues., Feb. 14).

     

    Choose from such first course options as Shugoku Oysters with blood orange pearl and cucumber; a salad of Red Beets Tartare or Skagit River Ranch Beef Tongue. Move into Sylvia’s Spot Prawn, Parsnip Soup or Beet Risotto; and savor third-course entrees such as Seared Weathervane Scallop, Smoked Heirloom Bean Cassoulet, or Leek Ash-Crusted Venison (additional $10). Desserts include Theo Chocolate Ganache Cake or Cashew Cheesecake with orange and cranberry to round out a fabulous meal.

     

    The prix-fixe menu is $85; optional wine pairings $50. Additional menu options are available Feb 10-11, however Tuesday Feb. 14 will exclusively serve the prix-fixe menu. Reservations can be made by visiting tilthrestaurant.com or by calling 206.633.0801. Tilth is located in Wallingford at 1411 N 45th Street, Seattle.

     

    Italian + Vegetarian Prix-Fixe Menus at Agrodolce

     

     

    Adopt the language of love for a night with Agrodolce’s Southern Italian and Sicilian fare in a special three-course menu or four-course vegetarian menu Feb. 10-12 and Feb. 14.

     

    The sharable menu starts with Grilled Octopus Tentacle, celery root, grilled endive, spicy pine nut and currant salsa verde. The second course includes Pugliese Style Burrata; followed by Aspen Hollow Lamb with roasted grapes, oil cured olives and rosemary balsamic glaze; concluded with Chocolate Polenta Cake.

     

    Vegetarians sip on Celery Root, Carrot and Poached Beet Soup; then move onto House Milled Durum Spaghetti with mushrooms and black truffle. The third course brings Zucchini and Ricotta Lasagnetta or Grilled Chicories; followed by the ever-popular Chocolate Polenta Cake.

     

    The full menus can be viewed online and vegan and gluten-free options are available with prior notice. Priced at $75 per person; $35 optional wine pairing. To reserve, visit Agrodolcerestaurant.net or call 206.547.9707. Agrodolce is located in Fremont at 709 North 35th Street, Seattle.

     

    Tempting Menu + Cocktails Casco Antiguo

     

     

    Everything’s more seductive with a velvety Latin accent, and this Pioneer Square temptress brings a special menu and an aphrodisiacal cocktail worth a visit!

     

    Casco Antiguo a la carte specials include the Elote ($8), sweet corn on cob grilled with chili citrus butter, crema and queso fresco; Coliflor ($9), grilled cauliflower steak with spicy brown butter, chipotle crema and pepitas; the Enchilada de Camarones ($11), two enchiladas stuffed with wild Mexican prawns, tomato & kale topped w/ a creamy guajillo sauce, crema and avocado; and for dessert, Lupita’s Hot Chocolate with red velvet short bread cookies ($8).

     

    Ready to sip? The Damiana cocktail includes a liquor made from the Damiana herb which grows in the deserts of Mexico and has been considered an aphrodisiac for centuries. Or try the “drink for two” consisting of two cocktails topped with a baby bottle of cava tableside. For some quick spicy fun, don’t miss heart-shaped chili and strawberry tequila Jell-O shots.

     

    The special menu runs Feb. 10 – 11 and Feb. 14 from 4-10 p.m., alongside Casco Antiguo’s regular menu.

     

    Casco Antiguo is located at 115 Occidentail Avenue South, Seattle. Online at cascoantiguoseattle.com or call 206.538.0400.

     

    Indulgent Cuisine + Pairings at RN74

     

     

    Downtown Seattle dining at Michael Mina’s RN74 brings a gorgeous tasting menu for two, with the option of carefully paired still or sparkling wines—all imported, to round out this delicious affair on Feb. 14 only.

     

    Start with Smoked Local Oysters with apple granite and arugula; move into Maine Lobster Ravioli with the option of shaved black truffle (fee); a confit of Arctic Char with artichoke heart, cured trout roe and vanilla; Crown Roast of Duck with the option of seared foie gras (fee) and complete dinner with the Chocolate Bar Dessert with burnt honey and chai ice cream and leave feeling like the luckiest person in the world!

     

    This tasting menu is $105 per person, with bubbles pairings for an additional $55 or $75 for grande wine pairings. View the full menu online. Reservations can be made by visiting michaelmina.net or by calling 206.456.7474. RN74 is located downtown at 1433 4th Avenue and Pike Street, Seattle.

     

    Couples Cocktail Class + Valentine’s Dinner at Young American Ale House

     

     

    Couples eager to impress with Valentine’s cocktails can take the Couples Mixology Class on Feb 11, 1-3 pm at Young American Ale House. Taught by the craft bartenders, the class will showcase whiskey, aged rum and anejo tequila, inviting guests to taste and create cocktails along the way. Class is $75 per person and includes cocktail ingredients, instruction, snacks and recipes to recreate at home.

     

    The latest addition to Maria Hines Restaurants features certified organic American classics with a twist Feb 10-12 and Feb 14. The three-course menu features Rabbit Turnover or Butter Poached Prawns; a second course of Slow Roasted Grass Fed Beef Cheek or Pan Seared Potato Gnocchi. Conclude dinner by indulging in Chocolate Mouse Cake or Crème Brulee with Makers Mark Whiskey.

     

    The full three-course menu can be viewed online and is priced at $50; optional wine pairing $25; optional beer pairing $20. Visit mariahinesrestaurants.com or call 206.706.2977 for Valentine’s reservations or to book the Couples Mixology Class. Young American Ale House is located in Ballard at 1744 NW Market Street, Seattle

     

    Seasonal Sushi + Specialty Cocktail at Shiro’s Sushi

     

     

    Fresh, vibrant sushi and omakase-style dining in Belltown make Shiro’s the ultimate in hospitality this Valentine’s Day.

     

    Impress your date by ordering the Kan-Buri (Cold Season Yellowtail). This is the very best season for Kan-Buri and the taste is heavenly: rich. tender and satisfying. This fish earns its name simply because of its premium landing spot in the winter – Noto Peninsula. Caught midway along their journey, the wild fish’s fat has built up perfectly (before losing weight from swimming onward).

     

    From Feb 7-14, sip the Peach Obsession (Valentine’s Special Cocktail) comprised of champagne, peach puree and a garnish of fresh raspberries. It’s the perfect way to impress on date night!

     

    Shiro’s Sushi is located at 4201 2nd Avenue, Seattle. Call 206.443.9844 or visit shiros.com for more.

     

    Five-Course Innovation at Eden Hill

     

     

    Queen Anne’s stylish avante-garde, New American restaurant has a prix-fixe five-course, Valentine’s menu exclusively planned for guests on Feb. 14.

     

    The first three courses at Eden Hill include sea urchin and red shrimp toast; kumato (specialty tomato) tartare; and a sumptuous third course of veal tortellini. The fourth, main course is a wild boar rack rolled in berber, fermented pomme fondant, wild blueberry vinegar, and Stilton bleu. The decadence continues with the fifth course, an Oregon hazelnut Paris-brest, foie gras praline, lemon thyme, and dark chocolate syrup. Also enjoy the charming mignardises-candied flower bouquet.

     

    The full menu can be viewed online. $115 per person; wine parings additional. Dining room reservations and bar reservations available by calling 206.708.6836 or online at edenhillrestaurant.com. Eden Hill is located on Queen Anne at 2209 Queen Anne Avenue North, Seattle.

     

    Vegetarian Specialties at Cafe Flora

     

     

     

    Cafe Flora is offering a delicious four-course Valentine’s Day menu that’s not only masterfully vegetarian, it’s also available as vegan and gluten-free.

     

    Dinner starts with a Scallion Pancake, flavorful with ginger and sesame eggplant, peanut sauce, and rice wine vinaigrette; a salad course of Pomelo and Blood Orange Segments with bitter greens, pine nuts, ricotta cheese and a pomegranate reduction; and a third course of Chickpea Socca Fritters, asparagus and haricot vert, roasted purple carrot, spiced tomato sauce, sour cherry and green mango chutney with a citrus and maple dressing. An indulgent choice of desserts rounds out this experience: Pistachio Cake with Raspberry Mousse, with chocolate glaze and macarons, or Huckleberry Cheesecake with candied pine nuts and a Meyer lemon compote.

     

    The Valentine’s Day menu is available Tuesday, February 14, starting at 5 p.m. The four-course menu is $75 per person. Reservations are required for all parties by calling 206.325.9100. Visit cafeflora.com. Cafe Flora is located at 2901 E. Madison Street, Seattle.

     

    First Date or Long-Time Love at Altstadt

     

     

    A lively, lovely Valentine’s date happens at Pioneer Square’s favorite spot for German beer and cuisine, Altstadt. Festivities begin Feb. 10 and continue through Feb. 14, starting with a delicious collaboration with Intrigue Chocolates.

     

    Sample a German beer and chocolate flight ($12) including four chocolates and four beers. Included is Intrigue’s brandy and cherry truffle, created exclusively for Altstadt. Try the Valentine’s cocktail made with cocoa bean brandy, Kirschwasser, and nutmeg ($12). Also, because Valentine’s Day isn’t complete without a chocolate gift, take home an Intrigue chocolate bar ($15) as a great gift idea, available for sale in the restaurant. Chef Megan Coombes has taken Valentine’s Day to heart with a savory Beef Heart Stew with Spätzle ($14), available only on Feb 14.

     

    Reserve online at www.altstadtseattle.com or call 206.602.6442. Altstadt Bierhalle & Brathaus is located at 209 1st Avenue South, Seattle.

     

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  • Holiday Spirit Sparkles with Local Food, Drinks, Gifts and Events 12.12.16

    The holiday season is in full swing and Seattle is alive with the hustle and bustle of locals and visitors alike celebrating over festive food and drinks. Families and friends gather round Seattle’s memorable dining tables to enjoy Christmas and New Year’s with holiday menus, handcrafted cocktails, curated wine pairings, unique gifts and special events throughout the month.

    CHRISTMAS EVE: December 24

    Feast of Seven Fishes at Agrodolce



    Maria Hines’ Italian-inspired restaurant, Agrodolce, celebrates Christmas Eve with a long-standing Sicilian Christmas tradition, the Feast of Seven Fishes. The festive seafood feast is available in two different dining experiences to be enjoyed family-style: the three-course Feast of Five Fishes, $55 per person and the four-course Feast of Seven Fishes, $75 per person.

    The thoughtful menus include Spaghetti al Nero di Sepia with green elderberry capers, golden raisins and white anchovy; Steamed Penn Cove Mussels in a rich tomato saffron broth with preserved lemon and smoked eggplant; and Vanilla Poached Sylver Fishing Spot Prawns with seared endive, caramelized pear and crispy speck. For dessert, guests can indulge in a Tasting of Cookies including buccelatti, candied kumquat cannoli, pizzelle and semolina almond thumbprints. Each menu is offered with carefully-selected wine pairings for an additional $35 per person.

    The full menus can be viewed here. Seating for both menus will be from 4 – 8 p.m. To reserve, visit Agrodolcerestaurant.net or call 206.547.9707. Agrodolce is located in Fremont at 709 North 35th Street, Seattle.

    Cheer on the Seahawks with Elevated German Fare + Beers at Altstadt



    Seahawks fans are invited to ramp up their Christmas spirit and the spirit of the 12s at Altstadt for the big Christmas Eve Seahawks game against the Arizona Cardinals! Just blocks from CenturyLink Field, ticket holders can imbibe pregame and those looking for a festive place to watch the game will feel right at home. Reinvented German fare for the game includes Sausage Plates with classically prepared sauerkraut, mustards, ketchup and pomme frites; Käsespätzle tossed in Beecher’s cheese, caramelized onions and pretzel breadcrumbs; and Brezels – traditional soft pretzels with Jacobsen salt and housemade spicy mustard!

    Guests will be shouting “Go Hawks!” with a frosty brew (or two!) in hand from Altstadt’s extensive German imports and local German-style beers.

    The full dinner menu can be viewed here and the beer menu here. Visit altstadt.com or call 206.602.6442. Altstadt is located in Pioneer Square, walkable to the sports stadiums, at 209 1st Avenue S, Seattle.

    Celebrate Christmas Eve with a Five-Course Tasting Menu at Miller’s Guild



    Chef Jason Wilson has put together a five-course tasting menu complete with luxurious add ons for a memorable Christmas Eve feast. Dinner begins with Miller’s Guild’s own housemade pickles, crudités and charcuterie. Then, a seasonal Dungeness Crab Wedge salad with bacon, apple and a creamy lemon basil dressing or a heartier Roasted Squash salad with ancient grains, pear and chicory with pomegranate vinaigrette. The main courses enjoy time on the restaurant’s signature wood-fired grill, including Roasted Black Cod with Roasted Black Trumpet Mushrooms or for the carnivore, Smoked Porchetta with chestnut, thyme and roasted garlic. Don’t forget dessert – Not So Classic Boozy Fruit Cake or Dark Chocolate Bombe. A la carte menu additions include Seared Foie Gras with Coffee Flour granola and poached cranberry.

    The five-course tasting menu is $115 per person and can be viewed here. To reserve, visit millersguild.com or call 206.443.3663. Miller’s Guild is located downtown at 612 Stewart Street, Seattle.

    Delight in Seattle’s Best Views at Ray’s Boathouse and Cafe



    This Christmas Eve, families can gather together and bask in the breathtaking backdrop of Shilshole Bay and the Olympic Mountains while enjoying fresh, flavorful seafood and more at Ray’s Boathouse and Cafe. Along with an impressive regular menu, The Boathouse will offer a special three-course Christmas Eve dinner with expertly crafted options including Dungeness Crab Cocktail with butter lettuce, roasted tomato, cocktail sauce and lemon aioli; Oven Roasted Turkey with chestnut-herb stuffing, whipped potatoes, cranberries, glazed carrots, green beans and gravy; and for dessert, Pumpkin Pie with Olympic Mountain vanilla ice cream.

    The Cafe will be serving the regular menu, including local favorites such as Dungeness Crab Cakes and Pacific NW Sablefish in Sake Kasu with Jasmine rice, grilled bok choy, honey-soy and scallion oil.

    The Boathouse three-course menu is $55 per person. Reservations are strongly recommended for both the Boathouse and Cafe and are available from 2 – 8 p.m. in the Boathouse and 11:30 a.m. – 8 p.m. in the Cafe. Boathouse reservations can be made by calling 206.789.3770 or visiting rays.com. Cafe reservations can be made by calling 206.782.0094 or visiting rays.com. Ray’s Boathouse and Cafe are located in Ballard at 6049 Seaview Avenue NW, Seattle.

    Christmas Eve Tasting Menu at Eden Hill



    Chef Maximillian Petty presents a nightly tasting menu that has become the reason that many people head to Eden Hill. Christmas Eve is no different with an $80-$90 tasting menu featuring dishes created for the special holiday. A hyper-local menu leaves the guest with day-of menu selections, but a festive, a la carte Whole Roasted Jidori Chicken will be available family-style.

    Reservations can be made in the dining room and at the bar on Christmas Eve. To reserve, call 206.708.6836 or reserve online at edenhillrestaurant.com. Eden Hill is located in Queen Anne at 2209 Queen Anne Avenue, Seattle.

    It’s the Most Wonderful Time of the Year with Christmas Eve Specials at RN74





    Alongside RN74’s classic, French-inspired a la carte menu, talented Chef Ben Godwin brings exquisite, French-infused Christmas Eve specials for holiday diners to revel in. The regular dining room menu will be served alongside Christmas Eve specials including Foie Gras and Armagnac Parfait with spiced fig, sauternes and brioche; Whole Roasted Duck with chestnut stuffing, cranberry and orange compote and Pain d’epice; and for something sweet, RN74 offers Christmas Pudding with eggnog custard and mulled winter berries.

    Dinner can be viewed here and is available from 5 – 10:30 p.m. Reservations can be made by visiting michaelmina.net or by calling 206.456.7474. RN74 is located downtown at 1433 4th Avenue and Pike Street, Seattle.

    A Gorgeous Farm-to-Table Holiday Dinner at Tilth





    Chef Maria Hines has sourced the Northwest’s best seasonal, locally sourced ingredients to create a special Christmas Eve dinner menu at Tilth. The four-course prix fixe menu offers gorgeous, yet comforting holiday classics including Red Beet Tartare with herb salad, walnut and truffle vinaigrette; Root Vegetable Soup with porcini conserva, apple puree and kale crisp; Smoked Heirloom Bean Cassoulet topped with sourdough crumbles; and Aspen Hollow Lamb. The deliciousness continues with desserts such as Theo Chocolate Ganache Cake with chocolate cookie and cocoa cream or Pumpkin Crème Brulee.

    Dinner is offered from 4 – 9 p.m. on Christmas Eve for $80 per person with an additional wine pairing for $50. The full menu can be viewed here. Reservations can be made by visiting tilthrestaurant.com or by calling 206.633.0801. Tilth is located in Wallingford at 1411 N 45th Street, Seattle.

    Eat, Drink and Be Merry with Young American Ale House’s All-Night Happy Hour





    Young American Ale House, award-winning Chef Maria Hines’ newest venture, will be serving its all-new happy hour menu from 4 – 10:30 p.m. this Christmas Eve. Hungry guests looking to meet up with friends or take the family out can sink their teeth into Young American’s punched-up Poutine with beef fat fries, cheese curds and Gruyere gravy; Organic Chicken Wing Confit with drunken hot sauce, whipped blue cheese and giardiniera; or for some lighter fare, a Marinated Kale Salad drizzled with creamy oregano vinaigrette, then topped with almonds and cheese curds. Happy hour prices start at $4.

    Friends and family can imbibe with a round of specially-priced craft cocktails, starting at $5, shaken or stirred by Young American’s expert bartender team. Options include The Pioneer with vodka, syrup of the day, lemon and soda; Sazarac with rye, Peychaud’s Bitters and absinthe rinse; and $2.50 Rainer Draft!

    The full menu can be viewed here. Visit mariahinesrestaurants.com or call 206.706.2977 for more. Young American Ale House is located in Ballard at 1744 NW Market Street, Seattle.

    CHRISTMAS DAY: December 25
    A Stress Free Christmas Day Feast at Ray’s Boathouse and Cafe




    Ray’s Boathouse and Cafe, Seattle’s top seafood restaurant, invites friends and families to celebrate Christmas without the added stress of preparing a grand holiday meal. In the Boathouse, guests can enjoy a beautiful Christmas-inspired three-course menu with seasonal offerings such as Butternut Squash Soup with fried sage and crème fraiche; Spice Rubbed Prime Rib of Beef with whipped potatoes, Brussels sprouts, broccolini, bacon and demi-glace; and Pumpkin Pie with Olympic Mountain vanilla ice cream for $55 per person. The regular Boathouse menu and full children’s menu will also be available.

    In the Cafe, guests will delight in Ray’s signature Christmas Day Buffet including seasonal salads, Northwest Antipasto, Butter Whipped Washington Russet Potatoes, a fresh seafood buffet with Half Shell Oysters, Peel and Eat Prawns and Alaskan Snow Crab, Oven Roasted Turkey with all the trimmings, Roast Prime Rib of Beef, fresh seasonal vegetables, an indulgent dessert table and more! The holiday buffet is available for $55 per person, $20 for children ages five –11 and free for children under five.

    Reservations are required for both the Boathouse and Cafe and are available from 2 – 8 p.m. in the Boathouse and 12 – 8 p.m. in the Cafe. Boathouse reservations can be made by calling 206.789.3770 or visiting rays.com. Cafe reservations can be made by calling 206.782.0094 or visiting rays.com. Ray’s Boathouse and Cafe are located in Ballard at 6049 Seaview Avenue NW, Seattle.

    NEW YEAR’S EVE: December 31
    Order a Special Osechi-Ryori from I Love Sushi for the New Year





    There are many New Years traditions in Japan, but one of the most delicious traditions is the eating of the Osechi-Ryori. A three-tiered lacquered box that holds colorful dishes featuring food preserved with vinegar, sugar or dried so the food can last a few days, in the true style of Japanese culture. Each item serves as a symbol or wish for the coming year.

    I Love Sushi is offering guests the special opportunity to order an Osechi Ryori. Beautifully prepared dishes include Roasted Wagyu Beef, Grilled King Crab, Soy Marinated Salmon Roe, Simmered Pine Mushroom with Dried Bonito and Chicken Teriyaki. Each Osechi-Ryori is offered at $350.

    Orders can be placed until December 24 for pickup on Dec 31 1 – 4p.m. Please call 425.455.9090 or visit the restaurant to reserve an Osechi-Ryori. I Love Sushi is located at 23 Lake Bellevue Drive, Bellevue.

    Toast to the New Year with Elevated Holiday Fare and Sparkling Wine at Miller’s Guild




    This New Year’s Eve, Chef Jason Wilson’s wood-fired craft cooking restaurant, Miller’s Guild, presents a gorgeous four-course holiday menu worth celebrating such as Dry Aged Steak Tartare with truffled hollandaise; Wood Grilled Prime Rib with peppercorn sauce, horseradish yuzu kosho aioli; Parmesan Thyme Potato Gratin; and for dessert, Meyer Lemon Curd with cranberry, citrus trifle and preserved cherry and meringues.

    The four-course tasting menu is available for $125 per person including a celebratory glass of sparkling wine. To reserve, visit millersguild.com or call 206.443.3663. Millers Guild is located downtown at 612 Stewart Street, Seattle.

    Say Farewell to 2016 on the Waterfront at Ray’s Boathouse and Cafe




    Ray’s Boathouse ends 2016 deliciously with elegant surf and turf specials alongside the regular menu overflowing with other seafood and warm winter classics. Raise a glass to the New Year on the waterfront with an elegant glass of wine or a handcrafted cocktail, such as Ray’s Classic Martini or the Professional with Old Overholt rye whiskey, aged rum, Aperol and Scrappy’s orange bitters.

    The Boathouse will be open from 4 – 9 p.m. and reservations can be made at 206.789.3770 or rays.com. The Cafe will be open from 11:30 a.m. – 8 p.m. serving the regular menu. Cafe reservations can be made at 206.782.0094 or rays.com. Ray’s Boathouse and Cafe is located in Ballard at 6049 Seaview Ave NW, Seattle.

    Count Down to the New Year at Eden Hill




    Ring in the New Year at Eden Hill with a special seven-course tasting menu of Restaurant Milestones. Eden Hill’s first 15 months has humbly enjoyed critic praise and accolades, and Chef-owner Maximillian Petty notes these significant events through food, including his James Beard Foundation nomination, critic reviews, the diverse summer dinner series, the first anniversary and his recent trip to Dubai. His menu will receive his thoughtful Avant Garde touch featuring special ingredients that arrive at his doorstep in the days leading up to the big night. Specially selected wine pairings will increase the tasting pleasure.

    Chef Maximillian has set his final course – A Chocolate Ball Drop inspired by the famed New Year’s Eve ball that drops in Times Square, New York City. Diners can break the hollow chocolate ball on their plate, releasing beautiful edible glitter reminiscent of a New Years Eve fireworks show.

    The tasting menu is $100 with optional wine pairing. Reservations for New Year’s Eve can be made in the dining room and at the bar until 11 p.m. To reserve, call 206.708.6836 or reserve online at edenhillrestaurant.com. Eden Hill is located in Queen Anne at 2209 Queen Anne Avenue, Seattle.

    A Festive French-Inspired Holiday Tasting Menu + Vegetarian Option at RN74




    Greet the New Year with a tasting menu that beautifully blends French and American cuisine paired with specially selected wines from RN74’s curated cellar. Holiday offerings include Charentais Melon Sorbet with almond cream and caviar; Squab with foie grass, huckleberries and smoked parsnip accompanied by W.T. Vintners Syrah ‘Destiny Ridge’ Horse Heaven Hills; and Filet Mignon en Croute drizzled in a bernaise sauce with heirloom carrots and ox tongue paired with Cadence ‘Cara Mia’ Camerata. Tarte Citron with bitter chocolate completes the meal.

    RN74 also offers a vegetarian tasting menu with sophisticated, modern dishes including Carnaroli Risotto bathed in brown butter and white alba truffles; Salt Baked Celeriac en Croute with mushroom duxelle, heirloom carrot and bernaise; Agnolotti with eggplant, preserved tomato and parmesan; and Artichoke with sunchoke, celery, hazelnut and bergamot.

    Reservations for the first seating, five-courses, are available from 5 – 6:45 p.m., $95 per person, $80 per person for the vegetarian option. Second seating, six-courses, runs from 7 – 10:30 p.m., $125 per person, $100 per person for the vegetarian option. Reservations can be made by visiting michaelmina.net or by calling 206.456.7474. RN74 is located downtown at 1433 4th Avenue and Pike Street, Seattle.

    An Elegant, Celebratory New Year’s Eve Dinner at Tilth




    Chef Maria Hines welcomes guests to celebrate New Year’s Eve in style with a seasonally-inspired New Year’s Eve dinner menu at Tilth. The four-course prix fixe menu offers elegant, celebratory holiday offerings including White Sturgeon Caviar with deviled egg, crème fraiche and chervil; Rabbit Rillette with house pickles, saba and brioche; Seared Weathervane Scallop with Brussels sprouts, cauliflower and bacon; and more! Guests can indulge in decadent desserts including Cashew Cheesecake with walnut, huckleberry and sorrel while counting down to midnight. 

    Dinner is offered from 4 – 9 p.m. for $80 per person, with an additional wine pairing for $50. The full menu can be viewed here. Reservations can be made by visiting tilthrestaurant.com or by calling 206.633.0801. Tilth is located in Wallingford at 1411 N 45th Street, Seattle.

    Ring in the New Year with Young American Ale House’s All-Night Happy Hour




    Young American Ale House, award-winning Chef Maria Hines’ newest venture, will be serving its all-new happy hour menu from 4 – 10:30 p.m. this New Year’s Eve. Those looking to celebrate 2016 coming to an end can chomp on Young American’s Skagit River Ranch Pork Sliders with kohlrabi slaw, barbeque sauce and steam bun; Cheddar Scallion Hush Puppies with remoulade, cornmeal and preserve lemon; or for some lighter fare, Smashed Cucumber with sesame vinaigrette, peanut and cilantro. Happy hour prices start at $4.

    Friends and family can imbibe with a round of specially-priced craft cocktails, starting at $5, shaken or stirred by Young American’s expert bartender team. Options include Barely Legal with lemon, lavender and cava; Sidecar with brandy, lemon and orange liqueur; and $2.50 Rainer Draft!

    The full menu can be viewed here. Visit mariahinesrestaurants.com or call 206.706.2977 for more. Young American Ale House is located in Ballard at 1744 NW Market Street, Seattle

    NEW YEAR’S DAY: January 1
    Kick-off the New Year at Ray’s Boathouse and Cafe




    Ray’s Boathouse and Cafe invites guests to refuel and recover from New Year’s Eve festivities in the Cafe from 11:30 a.m. – 9 p.m. and in the Boathouse from 5 – 9 p.m. Diners can kick off the New Year in Ray’s Cafe with the popular Ray’s Bloody Mary with house-infused garlic vodka, classic Dmitri’s spicy bloody mix, spicy salt rim and house smoked salmon or the Good Catholic with Jameson Irish whiskey, St. Elizabeth Allspice Dram, vanilla cream, Café Vitta coffee and a dollop of whipped cream paired with Ray’s Seafood Salad or Blackened Salmon Tacos with flour tortillas, cabbage, pico de gallo, cilantro chipotle sour cream and roasted salsa.



    In the evening, guests can head to the Boathouse for succulent menu items such as, Butter Poached Maine Lobster Tail with Tarragon, garlic, ginger, Brussels sprouts, house smoked bacon and Old Bay fried potatoes or start the New Year on the right foot with lighter options such as Grilled Prawns that are spice rubbed and include a fennel-radish salad and chili sauce.

    Boathouse reservations can be made at 206.789.3770 or rays.com. Cafe reservations can be made at 206.782.0094 or rays.com. Ray’s Boathouse and Cafe is located in Ballard at 6049 Seaview Ave NW, Seattle.

    CULINARY EVENTS + TO-GO OPTION: December
    Spread Holiday Cheer with Cook-offs and Cooking for a Cause at Blue Ribbon Cooking




    Blue Ribbon Cooking on Lake Union provides friends, families, companies and other groups with two unique, exciting options for holiday party experiences, available throughout December and January.

    Beginner chefs and kitchen experts alike will enjoy Blue Ribbon’s Iron Chef cooking competition which has guests compete in teams to create the most delicious dishes of the night, then sit down at a lakeside table to enjoy the meal together. Those looking to make a difference this holiday season can book a Cooking For a Cause event and prepare a meal for a local shelter that Blue Ribbon will deliver while guests sit down to dinner.

    Blue Ribbon is located at 2501 Fairview Avenue E, Seattle. Blue Ribbon operates venues in Lake Union, Capitol Hill, Fremont, University District and Auburn, as well as provide offsite catering. Call 206.328.2442 or visit blueribboncooking.com to book an event.

    Bring Home the Holidays with One of Tilth’s Most Requested Dishes




    For those who prefer to celebrate the holidays in the comfort of home, Chef Maria Hines is offering Tilth’s Smoked Heirloom Bean Cassoulet to go. The smoky, delicious dish is vegetarian, but has been a long-time guest favorite of carnivores and vegetarians alike. The hearty, winter favorite features locally foraged mushrooms, truffle butter, and bread crumbs. Cassoulet to-go is $29 per person.

    Pre-order two days in advance and pick up at Tilth. Instructions on how to heat and serve the dish are included. Call Tilth to order at 206.633.0801.

    SHOPPING AROUND SEATTLE: December
    Heat-up the Holidays with Homemade Hot Sauces from Casco Antiguo




    Pioneers Square’s authentic Mexican Restaurant and Cantina, Casco Antiguo, offers homemade hot sauces that are a fun stocking stuffer this holiday season for the heat fanatic. Created and bottled in house with fewer than five ingredients, no preservatives and all natural, these hot sauces vary on the heat scale and come in five different flavors.

    The Classics
    Pina – pineapple and Habanero peppers, garlic, spices, vinegar and salt – Sweet & Spicy.

    Red Chili – Fresno peppers, garlic, spices, vinegar, salt – Medium Spice.

    Serrano – Serrano peppers, garlic, spices, vinegar, salt –Medium Spice.

    Habanero – Habanero peppers, garlic, spices, vinegar, salt – Spicy.

    Purchase the above sauces separately for $8 or select the holiday gift-set of three for $20.

    Seasonal Sauce
    Hawk Sauce – a beautiful blue and green sauce made with green apple, blueberry and habanero hot sauce – a delicious gift for diehard Seahawks fans. $10.



    Hot sauces can be purchased at the restaurant or by visiting cascoantiguoseattle.com. Casco Antiguo is located in Pioneer Square at 115 Occidental Avenue S Seattle.

    Shop Small with Ethnic Seattle




    Generating greater awareness of the small minority and immigrant owned businesses, Ethnic Seattle is hosting an online market of unique, local, ethnic gift packages for under $100. A small sampling of participating Ethnic Seattle businesses and packages include:

    International District Food Tour – Tickets to a guided food tour with stops at hidden restaurants and foodie hideaways featuring the best in ethnic cuisine. ($65)
    Vita Tea Leaf Sampler Basket – A special flower and herbal tea basket: lychee, coconut, rose, and mint and a tea brewing pot. ($38)
    Essential Ingredients for Pho – Huong Binh’s famed pho recipe, ingredients, and gift certificate for Vietwah Supermarket for additional groceries needed to complete the recipe. ($50)

    Packages are available for online ordering at shopsmallseattle.com 

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  • Sweet Iron Waffle Bar Brings Waffles + More to Capitol Hill! 12.06.16

    Sweet Iron


    Sweet Iron Waffle Bar, a local family owned business with a downtown café, has opened its second, larger location on Capitol Hill on November 7, 2016 at 1416 10th Avenue, Seattle 98122 in the new Broadstone Infinity building.

     

    In a casual café atmosphere, Sweet Iron Waffle Bar’s new 1370 square-foot Capitol Hill café features freshly made, authentic Liège Belgian waffles for breakfast, lunch, dinner, weekend brunch, or grab-and-go boxes by the dozen, as well as a mimosa bar.

     

    Since 2009 Adrienne Jeffrey and her two children Danielle Jeffrey and Paul Jeffrey have been supplying locals, tourists and office workers with a fresh alternative to fried donuts and pastries in their downtown café. Sweet Iron’s specialty Liège Belgian waffle is made with a brioche style yeasted dough, made with locally milled Shepherd’s Grain Flour, then lightly candied with sweet pearls of sugar imported from Europe. The dough rises for two hours before being pressed into an authentic cast iron Belgian waffle iron and baked to rich, caramelized perfection.

     

    Waffles are topped with a choice of quality sweet and savory ingredients, many of which are house made including jams, sauces and compotes. Favorites include: Brûléed Bananas with caramel and whipped cream, or the savory Prosciutto, Crème Fraîche and Green Onions. Mini waffles are available by the dozen and come dusted with powdered sugar, or dipped in dark or white chocolate. 

     

    Sweet Iron will introduce a gluten free waffle at the Capitol Hill location and other new menu items including a “waffle bake” with their signature waffles baked in a rich custard offered exclusively as a weekend brunch item on Saturday and Sunday. Guests can also look for rotating seasonal waffle flavors and unique waffle alternatives including Ice Cream Sundaes using Full Tilt ice cream, Yoghurt Parfaits with berry compote, greek yogurt and Tall Grass Bakery coconut granola and Vegan Chia Parfaits with coconut cream chia pudding, raspberry compote, mango mousse and almonds.

     

    Beverages features fresh-pressed citrus juice available on its own or in mimosa form, alongside Stumptown Coffee Roasters coffee, a selection of local and Belgian-imported beer and wine and organic loose-leaf teas.

     

    Hours are Monday–Thursday 7 a.m.–9 p.m., Friday 7 a.m.–midnight, Saturday 8 a.m. – midnight Sunday 8 a.m.–8 p.m.

     

    Sweet Iron is also available for catering small and large events via pick up or drop-off. Orders can be placed online at shop.sweetironwaffle.com

     

    About Sweet Iron Waffle Bar

    Sweet Iron Waffle Bar is a local, family-owned business bringing deliciously authentic Liège waffles to Seattle since 2009. Waffles are made from brioche style dough, studded with sweet pearls of sugar and baked to caramelized perfection in a cast iron waffle iron. Sweet Iron uses the finest all-natural ingredients at both their downtown Seattle and Capitol Hill locations for its menu of sweet and savory, made-to-order Belgian waffles. Enjoy for breakfast, lunch and dinner, or book for catering at local events. Sweet Iron waffles are also available at CenturyLink Field and Safeco Field during game days.

     

    Sweet Iron’s recipes were created by Adrienne Jeffrey and were inspired by the waffles she grew up eating as a child. Before opening in 2009 she and daughter Danielle made a research trip to Belgium to take waffle-making classes, sample local waffles, and perfect their recipes. www.sweetironwaffles.com

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