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  • Cafe Flora’s spring menu is in full bloom! 04.24.12



    With the sun shining and spring in bloom, there’s no better time to dine at Seattle’s vegetarian hotspot, Cafe Flora. Known for their creative vegetarian and vegan dishes, charming atmosphere, and fresh local produce, Cafe Flora has a new spring menu, offering a tempting lineup of must-try dishes!

    You won’t find meat at this vegetarian gem, but what you will find is unbelievably hearty and healthy seasonal dishes served straight from local farms to your table. Take it from Seattleite Magazine Meatless Monday writer Catherine Giudici who took the words right out of our mouth: “This spot’s spring menu has me sprung!”

    Spring Menu
    Spring Wontons – bock choy filled wontons, fried and served with goat cheese crema, rhubarb chutney and a black bean garlic sauce. (available vegan)
    Strawberry Butter Lettuce Salad – strawberries, peas and grilled spring onions cradled in butter lettuce in a basil black pepper dressing. (vegan)
    Nettle Ravioli – citrus cashew sauce, petite radishes and Jerusalem artichoke salad. (vegan)
    Tuscan Asparagus & Fava Bean Polenta – chive blossom polenta, grilled asparagus, fava bean mousse in an artichoke heart with sweet onion and nicoise olive tapenade, toasted almond gremolata. (vegan and gluten free)
    Spring Morel Risotto – hare covert and snap peas in an herbed pistou topped with Parmesano Reggiano and roasted cherry tomatoes.
    Potato-Crusted Quiche with Grilled Asparagus & Wild Morel Ragout – spring onions, fresh herbs, and goat cheese in classic custard with a thin potato crust. (gluten-free)
    Chocolate Brownie Coup – salted peanut butter balsamic ice cream, hot fudge, chocolate crumble. (vegan, gluten free, soy free)
    Strawberry Rhubarb Galette – hibiscus crème chantilly, honey caramel. (vegan, gluten free, soy free)

    If you’re still thinking a vegetarian restaurant is “only for vegetarians” you’re certainly not alone. Check out Seattle Weekly’s interview with Cafe Flora chef Janine Doran who’s admits she was intimidated at first, but now nearly 19 years later she continues to break the stereotype of typical vegetarian dishes with items such as Cafe Flora’s killer Spring Nettle Ravioli… that will leave you begging for more. Finish the evening with one of their amazing desserts, often vegan and gluten free, and you’ll leave full and happy with half the guilt!

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  • Q13 Fox News gets a taste of Cafe Flora’s edible nettles 04.17.12



    What happens when you combine nettles, pasta, cashew cream sauce, and an organic tulip garnish? Cafe Flora’s Spring Nettle Ravioli of course. Hold the butter, cream, and eggs?! Yes and it’s incredibly delicious!

    Take a peak at this short video of Cafe Flora owner, Nat Stratton-Clarke on Q13 Fox News demonstrating how to prepare this deliciously exotic, vegan-friendly dish. Cafe Flora is gearing up to celebrate their 20th Anniversary on June 2nd and they want to show all of us meat-lovers how vegetarian dishes are healthy, satisfying, and full of new flavors we often miss out on.

    If you have yet to taste what Cafe Flora is all about, take our advice and pay a visit to this cozy Madison Valley restaurant where fresh produce and a rainbow of flavors marry into every dish. Stay tuned to see what’s in store for their 20th Anniversary celebration soon!

    This recipe can easily be made at home by following the directions listed on the Q13 Fox News link.

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  • Explore How Far $28 Will Get You During SRW! 04.13.12



    Now that Seattle Restaurant Week has officially begun, you may be finding yourself overwhelmed with choosing between 150+ restaurants each serving outstanding dishes.

    If you’re seeking guidance about which reservation to book next, take our advice and see what’s cooking at Cafe Flora (featured above), Crush, Golden Beetle, and Tilth. We’ve listed their specialized SRW menus below to show how these local restaurants are using elegant dishes and rich flavor to heighten the celebration. Trust us, when we read the menus, we couldn’t believe a three-course dinner this good could be $28 either!

    *Remember: For each three-course menu, select one dish for each course.

    1. Crush – serving 3 course dinner
    Appetizers
    Stinging Nettle Veloute
    Spring Greens & Pickled Garden Vegetables
    Crisp Berkshire Pork Belly
    Entrée
    Roasted Pacific Ling Cod
    48 Hour Beef Short Rib Crepinette
    Strozapretti Pasta
    Dessert
    Artisan Cheese Selections
    Lemon Merignue Tart
    Chocolate Olive Oil Cream Sundae

    2. Golden Beetle – serving 3 course dinner
    Appetizers
    Red Bean and Pepper Soup -oregano, crushed red pepper, yogurt
    Iceberg Wedge – pomegranate, feta, walnut
    Potato and Kasseri Cheese Pastry – dry cured olive, phyllo, paprika
    Entrée
    Steamed Taylor Shellfish Clams – lemon-tahini broth, cilantro, serrano
    Wood Fired Chicken Kebab – carrot, cous cous, almond
    Beluga Lentil-Rice Stew – tomato sauce, spinach, crispy onion
    Dessert
    Sour Cherry Pudding Cake – white chocolate, sour cherry, fresh breeze milk
    Baklava – black walnut, crème fraîche, rose water
    Chocolate Truffle Torte – Chantilly, pistachio cream

    3. Tilth – serving 3 course dinner
    Appetizers
    Savory Apple Soup gruyere, caramelized onion, crouton
    Baby Iceberg Lettuce radish, pecorino, mustard vinaigrette
    Roasted Garlic Flan cauliflower, fresh breeze cream, green garlic
    Entrée
    St. Jude Albacore Tuna cardoon, cannellini bean, crème fraiche
    Carnaroli Risotto bloomsdale spinach, wild mushroom, pine nut
    Skagit River Ranch Pork choucroute, purple sweet potato, cabbage slaw
    Dessert
    Maple Crème Brulee maple blossom, candied bacon, cornmeal cookie
    Carrot Cake golden raisin, walnut, cream cheese
    Theo Chocolate Pudding rhubarb, candied pistachio, shaved chocolate

    4. Cafe Flora – serving 3 course lunch and dinner

    LUNCH (3 courses for $15)
    Appetizers
    Vegan Cinnamon Roll – sticky caramelized sugar, toasted pecans, vanilla icing (vegan)
    Pate Platter – lentil pecan paté, seasonal fruit, marinated olives, red onion confit, rosemary croccantini (vegan, available gluten free)
    Strawberry Butter Lettuce Salad – strawberries, peas, grilled spring onions, basil black pepper dressing (vegan, gluten free)
    Entrée
    Potato-Crusted Quiche – spring onions, fresh herbs, goat cheese with fresh grilled asparagus and wild morel ragout (gluten free)
    Spring Caprese Scramble – fresh mozzarella, green garlicky grape tomatoes scrambled with eggs or tofu, topped with fresh basil pesto, with roasted potatoes or grits (available vegan, gluten free)
    French Dip Sandwich – thin sliced, grilled portobello mushrooms, caramelized onions, melted Swiss cheese, seeded baguette; roasted garlic-mushroom jus with yam fries or house salad (available vegan)
    Dessert
    Strawberry Rhubarb Crisp – vanilla ice cream, elderflower caramel sauce (vegan, gluten free)
    Huckleberry Ice Cream – honey caramel, Russian tea cake (gluten free)
    Lemon Pot De Crème – lemon curd, Russian tea cake (gluten free)

    DINNER
    Appetizers
    Cardoon and Green Garlic bisque – mushroom ragout on crostini
    Strawberry Butter Lettuce Salad – strawberries, peas, and grilled spring onions, basil black pepper dressing (vegan, gluten free)
    Spring Wontons – baby bock choy, goat cheese crema, rhubarb chutney, black bean garlic sauce (available vegan)
    Entrée
    Oaxaca Tacos – roasted corn tortillas, cheddar and smoky Mozzarella mashed potatoes, lime crème fraîche, cotija cheese, fire roasted salsa; with black bean stew, fresh corn and pepper relish and braised greens (gluten free)
    Spring Morell Risotto – haricovert, snap peas in an herbed pistou, Parmigiano Reggiano, roasted cherry tomatoes (gluten free)
    Tuscan Asparagus and Fava Bean Polenta – chive blossom polenta, grilled asparagus, fava bean mousse in an artichoke heart with sweet onion and nicoise olive tapenade, toasted almond gremolata. (gluten free and vegan)
    Dessert
    Strawberry Rhubarb Galette – hibiscus crème chantilly, honey caramel (gluten free)
    Chocolate Brownie Coupe – salted peanut butter balsamic ice cream, hot fudge, chocolate crumble (vegan and gluten free)
    Lemon Pot de Crème – lemon curd, Russian tea cake

    Make your reservations today! You only have 5 days left to indulge in Seattle Restaurant Week.

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  • Evado PR on Women Owned Business list! 05.04.11

    Happy clients equate to the good life in our biz, but the icing on our cake this week is Evado PR’s inclusion in a list of ten Seattle-area women owned businesses! We are thrilled and honored to be named to this list of prestigious women in the area. Thanks for giving us a nod with these inspiring trailblazers, fashionistas and creative divas!

    Junebug Weddings@junebugweddings
    Christy Weber, Blair deLaubenfels & Kim Bamberg, Co-Founders – www.junebugweddings.com

    Girl Power Hour - @girlpowerhour
    Darnell Sue, Founder – www.girlpowerhour.com

    Swink Style Bar - @swinkstylebar
    Natalie Angelillo, Co-Owner & Jacquie Byrne, Co-Owner – www.swinkstylebar.com

    Crave Company - @craveseattle
    Melody Biringer, Founder – www.thecravecompany.com

    Seattle Woman Magazine - @seattlewomanmag
    Marianne Scholl, Publisher & Editor – www.seattlewomanmagazine.com

    Molly Moon Ice Cream - @mollymoon
    Molly Moon, Owner – www.mollymoonicecream.com

    Dry Soda - @drysoda
    Sharelle Klaus, Founder – www.drysoda.com

    Julep Nail Parlor - @julepnailparlor
    Jane Park, Founder – www.julep.com

    Luly Yang - @lulyyangcouture
    Luly Yang, Founder – www.lulyyang.com

  • Wine Yakima Valley on KOMO 4 + KOIN 6! 04.15.11

    Today is the first day of Spring Barrel Tasting in Yakima Valley! A chance to get out of the rain and be the first to swirl and sip a variety of Yakima Valley wines right from the barrel.

    Watch Matt Rawn from Two Mountain Winery on KOMO 4 News and Greg Fries from Desert Wind Winery on KOIN Studio 6 as they demonstrate what a wine thief is and what to expect this weekend in the Yakima Valley! Head over for the day or make a weekend of it in the valley!

    Premiere Passes available through Wine Yakima Valley at select wineries all weekend long including Kana Winery, Airfield Estate Winery, Goose Ridge Estate Vineyard and Winery, Claar Cellars, Severino Cellars, Agate Field Winery and Tapteil Vineyard winery.



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  • Looking to Get into PR? Tips on How to Sell Your Skills 04.06.10

    The Puget Sound chapter of PRSA asked Evado PR to speak at its annual PRSSA Jumpstart event, which took place this past weekend at Seattle Pacific University. We were excited to be part of Jumpstart since we value professional development and want to help in any way we can to prepare the next generation for success. Our topic, “How to Sell Your Skills,” aimed at helping students and those transitioning into the field learn how to turn their existing experiences into assets that PR teams need. We put our heads together and came up with a list of the top skills we look for in entry level candidates or those looking to break in. If you couldn’t make it to the event, here is our tip sheet for you (with a bonus added on):

    1. Pitching: Pitching news stories to media is a mainstay of PR. Be prepared to discuss how you understand the concept of pitching someone to reach a business goal, and provide an example for how you executed it successfully in the past. Even if you haven’t reached out to media previously, other relevant examples could be in sales, marketing, fundraising, or business development. For one of our partners, she was able to break into PR years ago by explaining to her interview panel that pitching media requires the same skills as convincing doctors that referring patients to her company’s medical facility was a must!

    2. Networking: Everyone has heard, “it’s not what you know, it’s who you know,” and it couldn’t be more true in PR. Strong and meaningful relationships that rely on merit and sincerity are essential in getting that job and professional growth, whether it is relationships with your clients, friends that can evangelize your clients, or media contacts that spin the message to the public. Look deep within your network for these contacts and continue to grow the list of contacts by getting out there and meeting people at industry events, networking events, tweet-ups, etc. Become connected and engaged in the community and the industry to become an expert in your field.

    3. Project Management: PR is often affiliated with fun. And fortunately for us, we enjoy what we do. Meaningful campaigns require a lot of organization, the ability to prioritize, track every last detail and execute. Tell us about a time when you managed a project from start to finish, understood the limitations you were working with and brought your wherewithal to deliver a triumphant campaign. The term “workback schedule” might be a good place to start.

    4. Writing Skills: Writing is essential in PR but you don’t need years of journalism experience or a Masters in English to succeed. However, being able to write a cohesive, grammatically correct, and thoughtful email, press release or letter, free of errors is expected. Bring a portfolio of your best work that represents your writing style and ability. If you’ve never written a press release or media alert, write a sample one to show your skills and interest in PR. Also familiarize yourself with the Associated Press style by picking up an AP Stylebook, which explains the writing rules that journalists live by. All media materials should be written as such.

    5. Verbal Skills: Good verbal skills are also an important attribute in PR. From answering phone calls as an intern or account coordinator, to working your way up to running client meetings and presenting proposals – your verbal skills can make or break it to the client and either help or hurt your media relationships. In the PR industry you need to be able to verbally deliver to the client or media person a clear and concise message either in person or on the phone. Everyone’s likely taken a speech class or given a presentation, so if you feel your skills are not up to par or you are just out of practice, try speaking or presenting something in front of friends to get comfortable speaking to a group.

    6. Creativity: PR is known for its creativity and out-of-the-box ideas; those strong promotions that have created a difference and moved the bottom line. Everyone is creative in some sense and you’ve applied that creativity in school and/or work. Demonstrate examples of your creativity coupled with strategy that moved a specific goal forward and created a meaningful impact!

    7. Social Media: Social media is revolutionizing the way companies and its PR departments reach customers and its publics. If you’re not using social media, start; Mashable.com is a great site to get you going. If you’ve been using it, share an example when you’ve mobilized the public to act and/or spread the word due to your social media savvies.

    8. Tech Competency: College students are usually up to par on computer knowledge, but to stand out amongst the crowd make sure to include any special areas of expertise on your resume and during your interview like InDesign or Photoshop. Your early PR years will be spent mostly creating media lists and calculating PR values in Excel so it is important to know the program inside and out so you can hit the ground running. Thorough knowledge of PowerPoint can also be an asset as it allows you to assist in creating presentations and being a resource for the company. If you need to brush up we recommend taking a class on Excel or Microsoft Office to get back in the game!

    Bonus: Details: Details can make or break a promotion, an event or a newsworthy story. Whether a visual merchandiser that can apply your attention to detail to PR, or a journalism student that fact checks until exhaustion, the details often take the most time, but attention to detail is at the core of PR.

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  • Evado PR Celebrates at Morton’s! 04.03.10

    After months of hard work and tireless hours, evadopr.com was launched and we were thrilled! To treat ourselves we decided to celebrate with a fun and relaxing evening at Morton’s The Steakhouse Seattle! The staff at Morton’s pulled out all the stops including a special “Congratulations” menu. We popped open our “Evado launch gift”, an adorable split of sparking wine that was sent to our media friends asking them to celebrate with us. We had a custom box and label created to complete the package.

    Morton’s General Manager Michael Hanke did us the honors by pouring our bubbly into champagne glasses. After it was drained (which didn’t take but a few sips), Michael whisked the box away and neatly placed it in their lobby display case. Next, an excellent bottle of Cakebread Cellars Cabernet Sauvignon was selected by Evado’s resident wine expert. Delicious.

    Now on to dinner! We love how Morton’s presents their entire menu table side so you can really see the quality of their products. We started with Maine Lobster Cocktail, followed by Morton’s Chopped Salad’s and a Center Cut Iceberg, then it was time for the main event: two Porterhouses and a Cajun Ribeye, accompanied by Grilled Asparagus and Buttery Mashed Potatoes! Followed of course by Morton’s Legendary Hot Chocolate Cake to round out an amazing dinner. There’s always room for dessert, right? Good thing we shared!!

    Thank you again to the Morton’s staff for showing us such an amazing evening! The service was excellent, as were all of our perfectly prepared steaks and sides. You can guarantee we will be back again soon! Cheers!

    View more photos of our evening at facebook.com/evadopr

    Visit Mortons.com follow @mortons and fan facebook.com/mortons

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  • What is an Evado? 03.26.10

    “What is an Evado?” As you can imagine, this is the most common question we’ve received. Evado is not a noun, not a thing, not a dance, nor a tricky combination of our names. After Googling for days, trips to the public library, meeting with brand consultants, and even pirate name generators… we found our name on a Latin language website and were thrilled we didn’t have to settle on Blunt Force Dagger, as the pirate website suggested. Evado caught our eye because it embodies our work ethic, results-driven philosophy and the core of our business practices. When translated into English, evado means: Results, to go forth, take action, proceed. We loved it!

    Being the detail oriented pr pros that we are, we had to verify the meaning and check our facts. Thus, on a dark and stormy Seattle eve, in a coffee shop buried deep within a U-District alley, the meaning of our name was verified by the University of Washington Department of Classics (a $20 bill may or may not have been slid across the table at this time). All of this translating also led us to our company tagline, since it is what we do: Translating PR Into Results.

    Now that you know a bit more about us, we want to get to you know you too! Leave us comments on this page, become a fan at facebook.com/evadopr and wall it up, follow us @evadopr and we’ll get you back, and sign-up for our email announcements via the “go” button above so we can send you invites and see you (like actually see you, in person!) at events. We’ll send you some fun fodder too. We look forward to the good times ahead and getting to know you along the way.

    - Heather + Lauren

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