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LloydMartin's Vegetarian Market Dinner + 3-Course Offer

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LloydMartin is celebrating summer with the return of their popular Market Dinners – Nicole, believe you dined on this menu last summer. EveryThursday, Chef Sam Crannell visits his neighborhood farmers market on Queen Anne to pick out fresh-from-the-farm produce, straight from the farmers themselves. The strong vegetable and fruit showing from area farms make the 3-course menu at LloydMartin entirely vegetarian! Just $30 per person, the three-course menu pulls from the best of peas, green beans, lavender, cherries, apples, kale, lettuces, raspberries, blueberries and much, much more throughout the summer. Reservations are recommended for this dinner to ensure Sam brings back enough fresh produce. Market dinners are offered every Thursday and will change weekly.

  
In addition, Sam is also adapting the format of his daily menu (Tues-Sat) to accommodate a growing request. Guests can now assemble their own 3-course menu from Sam’s creative, everyday menu for just $45. Guests can still order fewer or more then three courses (hence the individual prices below), but they get a price incentive deal when ordering 3-courses. The full menu is up for grabs. Below is an example of a recent menu:

3 course 45 per person75˚egg · pork belly, cheddar masa, salsa verda 12
confit peach· aerated blue cheese, arugula, spicy marcona granola12v
ricotta cake· tomato relish, aged balsamic, basil 13
smoked turkey ribs · yams and stuffing 12
hamachi crudo · compressed mellon, urfa, cucumber water 14
seared foie · blueberry buckwheat silver dollars, bacon marmalade, butter vin 19

gnocchi · short rib and mushroom marmalade, fondue 19
lan rock pork tenderloin · cherries, mustard, kale, romesco risotto 26
rattitoule ravioli · cauliflower emulsion, saffron tomato air 23
red ranger roulade· pomme purée, succotash, fried farm egg 24
prime rib eye · sour cream knefla, mushroom bordlase, romaine 30
big eye tuna · marinated olives, summer beans, cherry tomatoes, lemon 26

cheese: mt. townsend seastack & humboldt fog 10
hot fudge sundae, vanilla ice cream and chocolate, salted nuts, brandy cherry 10
crème brulee in two ways 10
Berries, microwaved vanilla cake, honey marcarpne, Saba 10



LUCKY STRIKE COMBINES THE SWEET HEAT OF AUGUST IN ITS SPICY SWEET SUMMER BURGER

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Lucky Strike, the nationally-acclaimed bowling and entertainment brand, and innovators of bowling cuisine, today announced that its Burger of the Month creation for the month of August is the Spicy Sweet Summer Burger.

A perfect combination of sweet and spicy, the Spicy Sweet Summer Burger is stuffed with mozzarella cheese and topped with candied bacon and jalapeños, chipotle aioli and served on a toasted brioche bun. Created by Chef Scott Nelson of Lucky Strike Phoenix, the Spicy Sweet Summer Burger will be sold in all venues from August 1 – 31 at $12.95 SRP.

WHY: In celebration of Lucky Strike’s 10th anniversary as a company, it has rolled out a Burger of the Month program to showcase the talent of its culinary team. Each month, Lucky Strike Founder and CEO, Steven Foster, National Culinary Director, Kip Wotanowicz and Vice President of Marketing, Romy Mehlman, will select the winning burger submitted by its culinary team members to be sold at participating Lucky Strike locations the following month. At the end of the year, the top-selling specialty burger will be permanently added to the Lucky Strike menu in 2015.

To view photos of the winning chef and burger each month, or to post feedback on each burger, fans are encouraged to use the hashtag #getluckyburger on Twitter or Instagram, and leave us comments on our Facebook wall. In addition to delicious burgers, Lucky Strike’s menu features popular small cravings like Fresh Made Guacamole, Spinach & Artichoke Dip and Esteban’s Nachos along with signature dishes like Homemade Belgian Fries, Crispy Tacos, Flatbread Pizzas, sandwiches, salads, desserts and more.

For more information, visit www.bowlluckystrike.com/menu for individual location menus.

About Lucky Strike Entertainment: Lucky Strike Entertainment is the creator and operator of a variety of entertainment concepts throughout the world that cater to any age, featuring premium bowling, restaurants, bars, live music, dance clubs, billiards and game rooms. Lucky Strike has been universally recognized in the media as the leading brand in the boutique bowling category. With state-of-the-art private and semi-private function rooms, Lucky Strike has hosted countless entertainment and sports celebrities, thousands of corporate and private events and has contributed to hundreds of charities. Lucky Strike Entertainment was founded in 2003 by Steven and Gillian Foster and Kevin Troy, with the opening of Lucky Strike in the heart of Hollywood. The global entertainment company is an equal opportunity employer and continues to grow, with over twenty venues. For more information, please visit www.bowlluckystrike.com

Celebrate Little Saigon with a Carnival, Culture and Pho Eating Contest in Seattle August 24

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On August 24, hundreds of festival goers will take to the streets of Little Saigon in the Chinatown-International District for the 4th Annual Celebrate Little Saigon event. Local restaurants and retail shops in Little Saigon (1200 South Jackson Street) will bring their businesses outside their doors so attendees can stroll through the neighborhood and soak in Vietnamese culture without leaving Seattle. The event, which runs 11 a.m. to 6 p.m. is free to the public for all ages.

This year’s event will showcase a Vietnamese carnival themed event with family friendly activities and performances from traditional Vietnamese music to breakdancing by the Massive Monkee’s and more. Foodies will take their taste buds on a trip around Little Saigon and can try everything from Vietnamese banh mi sandwiches, spring rolls and more as local restaurants such as Tamarind Tree and other businesses bring their specialty menu items outside of their storefronts. Tamarind Tree will also perform a cooking demonstration of Vietnamese specialties. For the extreme eaters, a Pho noodle eating contest will take place at 2:30 p.m. at the Main Stage.

“We’re so excited to be partnering with Tet in Seattle to bring a bigger and better Celebrate Little Saigon event,” states Theresa Reyna, Vice President of Friends of Little Saigon and Chief Language Officer for Interpret This, Inc. “The neighborhood is growing and this is a great way for people both young and old, local or not to experience Vietnamese culture and try all the delicious foods Little Saigon has to offer without leaving the country!”

Local non-profits, Friends of Little Saigon (FLS) and Tet in Seattle (TIS) are partnering for the first time to organize Celebrate Little Saigon as a way for the local Vietnamese and Seattle-area community to connect in a fun, community building way that celebrates Vietnamese culture and heritage. Event organizers include students from University of Washington and Seattle University, local business owners, and others interested in supporting Little Saigon as a vibrant business district and a “cultural home base” for the region’s Vietnamese community since Vietnamese-owned businesses started putting down roots in the neighborhood more than 40 years ago.

What: 4th Annual Celebrate Little Saigon
When: Sunday, August 24, 2014
Time: 11:00 p.m. to 6:00 p.m.
Where: 1200 South Jackson Street


About Friends of Little Saigon

A nonprofit community organization consisting of Little Saigon business owners and community stakeholder, Friends of Little Saigon aims to preserve and enhance Little Saigon’s cultural, economic and historic vitality. www.friendsoflittlesaigon.org

DETLEF SCHREMPF FOUNDATION SPONSORS BELLEVUE’S TASTE OF MAIN AUGUST 16

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Wine, Food and Fundraising Personify the Flavor of the 6th Annual Event

Taste of Main is a one-day event on Old Bellevue’s historic Main Street that celebrates local food wine, beer and spirits. All proceeds go to the Boys and Girls Club of Bellevue through the event’s sponsor, the Detlef Schrempf Foundation.

Attendees purchase a passport and “taste their way down Main Street” from selected wineries, breweries and distilleries, gourmet food, snacks and desserts from Bellevue’s most acclaimed restaurants. The Saturday event also includes free giveaways and live entertainment, as well as a silent auction, featuring Main Street Retailers products and services.

A few of the merchants offering tastings, food samples and more include:
  • 99 Park 
  • Mercato Stellina 
  • Hedge & Vine
  • Fran’s Chocolate’s 
  • Bis on Main 
  • Swiftwater Cellars
  • 520 Bar & Grill 
  • Jamieson Furniture 
  • Running Elements
  • Cantinetta 
  • Monsoon East 
  • Mark Ryan
When: Saturday, August 16, from 11:30-4:30
Where: 100th and Bellevue Way on Main Street.


Details: The $40 event passport or $15 wine tasting passport can be purchased online or through participating merchants. The event is open to the public, and children are free (with special kid-friendly bites). For more information about the event go to www.tasteofmainbellevue.com. Learn more about the benefitting charities at www.detlef.com and www.bgcbellevue.org.

A Food Truck Rally for a Great Cause with World Concern

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Ten of the most popular food trucks in Seattle are joining World Concern to fight global hunger this summer at the Mobile Food Fight for Hunger. Sample some of the best street food in the Northwest, including nationally-recognized food trucks Where Ya at Matt and Street Donuts. Ten percent of all proceeds from the event will help fight hunger through World Concern’s sustainable agricultural programs, creating lasting solutions in Africa, Asia, and Haiti.

What: Food trucks and support a great cause
When: Sunday, August 31st from 11-4 p.m.
Where: World Concern headquarters: 19303 Fremont Ave N, Seattle, WA 98133

Get more information here: http://www.mobilefoodfightforhunger.com


Photo credit to Fourfront

Maryhill WA Wine Month Promotion

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It’s officially Washington Wine Month (again!), and Maryhill Winery is running a great promotion.

Maryhill is offering a 35 percent discount on a themed three-bottle gift pack, which offers wine lovers three newer Washington wine favorites, including the latest vintage of Maryhill Riesling, Syrah and Cabernet Franc. The $36 gift pack (original price, $56) is available via the winery’s online store now until the end of the month.

Washington State Wine Month - Gift Pack ($36.00)


Celebrate the well-balanced month you've been waiting for. Available only in August.

2009 Syrah: On the nose, hints of chocolate-covered cherry, raisin and vanilla evolve into a velvety palate complete with fig, smoked meat and caramel.

2009 Cabernet Franc: Beautifully aromatic, with hints of raisin, apple, dried ginger and bell pepper on the nose. Spice box, pear, honey and toffee on the palate. Great mouthfeel, big and buttery.

2012 Riesling: Aromas of sweet orange blossom and pink grapefruit with a hint of pear on the nose ready the palate for sun kissed orange and summertime lemonade.

Coffee, Beer & Breaky at Hilliard's Beer

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We're excited to announce Coffee Beer & Breaky in Ballard. As many have discovered, Hilliard's Beer has created a culture of drinking beer and eating from some of Seattle's best food trucks every Friday and Saturday night. Starting Saturday, August 16, we're bringing that same weekend fun to brunch, so you can have it all day long.


All summer, every weekend brunch will be provided by the Biscuit Box, a brand new food truck that makes delicious urban smothered biscuits, biscuits & jam and the ultimate summer shortcake all perfectly parked with either beer, coffee (or both!). Coffee will be brewed by Mmmhmm Coffee, a new Ballard based pop-up that's been serving at Hilliard's for the past few weekends and offers a selection of light, bright, and juicy single origin coffees.

National Rum Day, the Bloody Jerry Recipe you have to try

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Ok, we know that National Rum Day is really not the kind
of holiday people plan parties around...but on the other hand, it’s Saturday and you might as well fix yourself a rum drink. We're into Bloody Mary’s these days (but with RUM) so why not celebrate the spirit of rum at its best with a Bloody Jerry? Kick off this holiday early with a bad ass brunch at home and feel free to garnish at your own risk!

#ScrewTheCelery

Check out Sailor Jerry's version of the ‘Bloody Jerry’ below!

Bloody Jerry
+ 1 1/2 oz. Sailor Jerry Spiced Rum
+ 2 dashes hot sauce
+ 3 dashes Worcestershire sauce
+ 1 heavy-handed dash of steak seasoning spices
+ 1 teaspoon of wet minced garlic
+ 1 teaspoon of spicy bean or pickle juice
+ Fill with plain tomato juice

Pour it all in a pint glass.
Squeeze in some lemon and lime wedges.
Toss ‘em in.
Add ice.
Shake like hell.
Garnish with whatever the hell you want.

Do you have a favorite RUM recipe? Comment below and share them on Twitter using #ScrewTheCelery

Tejava Iced Tea Launches in Seattle, the Perfect Summer Drink

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Guess what Seattle! We have a special surprise for all you tea drinkers and those looking for a thirst quencher this summer. Tejava® Iced Tea will be launching throughout Seattle at local retailers such as SafewayWhole Foods, Trader Joe's, and PCC. The beverage comes in three convenient, 100% recyclable sizes: 1 liter glass bottles, 4 pack 12 oz. glass bottles and 500mL PET bottles. All bottles are 100% recyclable.

Tejava® is 100% all natural and a ready to drink iced tea made entirely from tea leaves from the island of Java, in Indonesia. It’s calorie free with no artificial ingredients – and it’s never sweetened. Because it's brewed in small batches and under a unique process, Tejava® has a bold, yet smooth, full bodied taste.

What makes Tejava® Iced Tea different than other traditional iced teas? Tejava® is pure black tea made from water and select, tea leaves that are harvested in March through October, the best harvesting months. It's a great alternative to the sugary drinks.

Trivia: Tejava® Iced Tea is proud to say that for the past four years it has won first place at the North American Tea Championship in the Ready-To-Drink-Unflavored Black Iced Tea category.

:: CONTEST :: 

Because we love our readers, we have teamed up with Tejava® Iced Tea to run a special contest just for you! You will have the chance to win a FULL CASE of Tejava unsweetened iced tea (and yes, we will be picking multiple winners), and two gift certificates worth $100 each to any of Ethan Stowell's Restaurants in Seattle!

Here is how to enter! Remember, the more actions you take, the greater the chance you have of winning! You can tweet up to 3 times a day. Remember to include hashtag: #TEJAVA
  1. Follow Tejava on Facebook.
  2. Follow Tejava on Twitter.
  3. Tweet Tejava to win.

Here are the prizes you can win:

Grand Prize Winner: 
You will have the chance to win a FULL CASE of Tejava® Iced Tea, a $100 to any of Ethan Stowell's Restaurants and a Tejava branded bag.

Second Place Winner: 
A four pack of Tejava® Iced Tea, a $100 to any of Ethan Stowell's Restaurants and a Tejava branded bag.

Third Place Winner: 
A four pack of Tejava® Iced Tea and a Tejava® branded bag.

Fourth Place Winner: 
A four pack of Tejava® Iced Tea and a Tejava® branded bag.

Fifth Place Winner: 
A four pack of Tejava® Iced Tea and a Tejava® branded bag.


a Rafflecopter giveaway



NO PURCHASE NECESSARY. VOID WHERE PROHIBITED. Giveaway ends at 5pm PT, on August 26, 2014. Winners will be announced on August 27, 2014. Eligibility: Must be US resident, above age of majority in state of residence. Not open to employees/directors/family members/household members of Sponsor/Crystal Geyser Water Company or their affiliated companies or agents. One(1) Grand Prize: A full case of Tejava Unsweetened Ice Tea and a $100 gift card to Ethan Stowell Restaurants (ARV: $120.00), Second Place Winner: A four pack of Tejava Unsweetened Ice Tea and a $100 gift card to Ethan Stowell Restaurants (ARV: $103.00), Three(3) Runner up prizes: A four pack of Tejava Unsweetened Ice Tea (ARV: $3.00 per each prize). Prizes to be awarded within 1 week of selection. Limit: 5 entries per person per day. Odds of winning depend on number of eligible entries received. Sponsor: Crystal Geyser Water Company, 1700 Montgomery St. Suite 212, San Francisco, CA 94111. This Giveaway is in no way sponsored, endorsed or administered by, or associated with, Facebook. Information is being provided to Sponsor, not Facebook. ®/TM Trademarks © Crystal Geyser Water Company.

Chef Park of Chan and Bacco Cafe to Open, Tray Kitchen in Ballard

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Chan and Bacco Café chef/owner to open dim sum-style Tray Kitchen in fall 2014

Chef Heong Soon Park will expand his cuisine to the Ballard/Fremont neighborhood in fall 2014 with his third establishment, Tray Kitchen. Inspired by the dim sum-style serving method, servers will bring trays and carts through the dining room. Guests will see the food before they order and pick plates from the carts during their dining experience.

With an open kitchen in the middle of the restaurant, a dinner at Tray Kitchen is not just about the food – it’s also about the relationships. Park is dedicated to connecting the kitchen with the guests, and will encourage the cooks to showcase how the food is made and share the stories behind the plates.

“We want you to feel like you walked into your friend’s kitchen. You don’t have a dedicated server; anybody walking by your table is your server, “ said Park. “The goal is to enjoy fresh, good food in an exciting way that really welcomes you as part of the process.”

Featuring fresh Northwestern ingredients with a Korean twist, Tray Kitchen’s menu will be guided by the seasons. There will be 10 à la carte items, but the 15-20 dim sum dishes will vary depending on the time of year to bring out the fresh, natural flavors. Park will bring on Ben Reden (formerly of Stoneburner) as sous chef and Jon Blechman (former beverage director of Mario Batali’s Lupa) as manager.

Like Park’s other Seattle restaurants, Tray Kitchen will highlight locally grown ingredients. The vegetables will come from his organic half-acre farm in Woodinville, as well as from other local farmers. The grass-fed beef will come from Painted Hills and all seafood will come from the Northwest region.

Tray Restaurant is scheduled to open in fall 2014. It will be located at 4012 Leary Way NW in Seattle, between Ballard and Fremont. Park has hired Graham Baba Architects for the space, the firm who designed spaces such as Melrose Market and The Walrus and The Carpenter.

About Chef Heong Soon Park: Heong Soon Park was born in South Korea and moved to Seattle in 2006. He first opened Bacco Café, an Italian bistro, in Pike Place Market in 2008 and in 2012, launched Korean fusion restaurant Chan, named a top restaurant by The Seattle Times.

September Sunday Feast at Tavolàta is Cuisine of the Mediterranean

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The September Feast at Tavolàta celebrates the wonderful flavors of the Mediterranean with a menu that travels though Spain, France, and Italy. Chef Addam Buzzalini starts the September 7 meal in Malaga with a summer gazpacho and moves though Spain’s coastal cities before going on to France and its island of Corsica for fresh oysters. After France, it’s over to Italy for two classic hearty dishes, then a beautiful dessert from Malta!

Dinner is $65 per person and as the Sunday Feasts often sell out, reservations are required.

Here’s the menu:

First (Spain):
  • Malaga Porra Anteguerana: tomato gazpacho with air-cured ham
  • Valencia Arros amb Costra: hand-made sausages with red pepper sauce and a fried egg
  • Barcelona Tapas: country olives, prawns with garlic, smoked mussels, and 18-month Manchego with tomato-rubbed crostini and olive oil
Second (France):
  • Marseille Bouillabaisse with local fish and shellfish and traditional rouille toast
  • Corsica Freshly-shucked oysters, cured meats, and grilled Loupe de Mer with peppers and onions
Third (Italy):
  • Sardinia Wild Boar Ragu with fregola sarda
  • Rome Tripe stewed in tomato sauce with Pecorino Romano
Fourth:
  • Malta Goat Cheese Panna Cotta with smoked local honey, king figs, and pastry
Dinner will be served family style at the communal table (tavolàta) where seating is limited to 26 guests. Dinner begins at 6pm and the cost is $65 per person. Reservations are required. Please call 206.838.8008 to reserve your spot.

2014 Sunday Feasts – SAVE THE DATE
October 12 — Duck, Squab, & Quail
November 2 — Braised Meats
December 7 — Lobster

Opened in January of 2007 by chef Ethan Stowell, Tavolàta is an urban Italian eatery located at 2323 Second Avenue in Seattle’s bustling Belltown neighborhood. Sublime house made pastas, simple Italian cuisine, and a 30-foot communal table (tavolàta) that runs down the center of the narrow room keeps the crowds coming back. Tavolàta offers a full bar and a selection of Northwest and Italian wines. Tavolàta serves dinner seven nights a week from 5pm to 11pm. A happy hour bar menu is offered from 5pm – 7pm every evening. Tavolàta has a small patio for seasonal dining. For more information or reservations, call 206.838.8008 or visit www.ethanstowellrestaurants.com.

Photo credit to Ethan Stowell 

Burger-vores Rejoice! 8 oz Burger and Co. Opens Second Location in Ballard Wednesday

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Ballard is getting even more delicious this week with the addition of 8oz. Burger and Co., the second location for the rustic burger joint that has proven that “not all burgers are created equal.” The Ballard location will continue with 8oz. Burger and Co.’s commitment to using raised grass-fed natural meats from Northwest farmers, and locally sourced sustainable products- including a well-stocked selection of local spirits and brews. The restaurant’s bar will offer more than 50 whiskies, 12 beers on draft and craft cocktails with house made ingredients. The new eatery is located at ­­­­2401 NW Market Street and is slated to open its doors Wednesday, August 20th for Happy Hour and dinner service beginning at 4pm. Details can be found at www.8ozburgerandco.com .

8oz. Burger and Co.’s menu will boast many of the Seattle-themed designer burgers
that have become the trademark for 8oz., earning them numerous awards including “Best Burger in Seattle” by Eater and “Top 10 Fries in Seattle” by Seattle Met. There will, however, be some offerings unique to the Ballard location- like the “PB & J Burger”- a house blend patty, frisee, tomato jam, cinnamon spiced peanut butter, fontina, and bacon on a pretzel bun.

It’s just such out-of-the-box delicious creations cooked up by owner Kevin Chung, himself, that have made a name for 8 oz. Burger and Co. in Seattle. In November, the Capitol Hill location re-branded, breaking free form the 8oz. Burger Bar National chain completely, with a new name to match the completely independent menu. “We are thrilled to be expanding into Ballard,” says Chung. “We’ll be continuing with the things that have made 8oz. Burger and Co. so popular, with its own Ballard spin. Chris Fogal, our Bar Manager, came to us after pouring drinks at Il Bistro, Blue Water Bistro, Night Kitchen, Matador and Tom Douglas’ Tanakasan. He created our season craft cocktail menu on Capitol Hill and will be heading up the bar at Ballard, as well. The focus is local- lots of craft beers and a large selection of top shelf bourbons and rye.”

The newly renovated and restyled space features many elements that are similar to the Capitol Hill location- like reclaimed wood, subway tiles, and butcher block tables- with its own Ballard twist. Some unique design elements will include a metal hook and rope chandelier, a gorgeous cooling element displaying fresh produce, meats, and local kegs, and 5 murals painted by renowned Seattle artist, Japhy White.

It’s his passion for getting things just right, that took Chung around the country in search of the ultimate burger. He worked on perfecting the craft as the owner of a neighborhood restaurant in Magnolia for three years before opening 8 Oz. Burger and Co. on Capitol Hill.

Photo credit to 8 oz Burger and Co.



B-bag: The Fashionable, High-Quality Bag For The Craft Bartending Professional On-The-Go

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A carpenter is never far from a toolbox. A fisherman doesn’t leave home without a tackle box. And now a bartender can carry everything from a cocktail shaker to a bar spoon on the go with a high-quality handmade bag designed and assembled right here in Seattle, a mecca for the thriving craft cocktail scene.

Barkeeper & Co. has developed the B-bag, the perfect complement for the bartender who loves crafting that perfect cocktail. The waxed filter twill canvas exterior has a zipped pocket that will hold a wide variety of bartending tools. The interior has a water-resistant, hand-washable liner and a unique adjustable insert made by Trek Pak that provides space for up to eight bottles of liquor and wine or shakers and mixing glasses.



The bag was inspired by the work of Barkeeper & Co co-founder John Ueding, craft distilleries manger for Seattle-based Click Distributing and owner of Mixing Glass Consulting, which helps restaurants improve their cocktail offerings. Ueding is also the creator of Amaro No 1, winner of the Double Gold Medal/Best in Category in the American Distilling Institute’s Judging of Craft American Spirits competition.

Over time, Ueding built a collection of high-quality tools that were used at everything from local bar demonstrations to the Iron Mixologist contest. Finding an ideal bag to store everything was a greater challenge. “The bags were either extremely expensive or ugly and not very functional,” Ueding said.

Over beer at the Hilltop Ale House, Ueding and fellow bartender Craig Krueger realized they could build that bag — one that would meet the needs of bartenders, distillers and others in the industry. Krueger came to the partnership after running two successful businesses: Shake Bartenders, a top-shelf bartending service in Seattle and Southern California and Local Craft Tours, guided tours of Seattle’s top distilleries that was featured on KING 5’s Evening Magazine.


“I wanted to use my progressive entrepreneurial business startup skills and create a one-of-a-kind product — the perfect bartenders bag that neither I nor any of my staff had for events,” Krueger said.

Bartender & Co. is working toward a year-end launch for the B-bag that includes a nationwide Kickstarter campaign in September and partnerships with local companies including Scrappy’s Bitters, Bradley's Tonic Co. and “Aphrodisiacs, with a Twist” author Mark Sexauer.

While the bag is designed for the professional bartender, the B-bag is versatile enough for anyone who enjoys owning a well-made bag.

“It's a craft bartenders bag, a bar bag for the cocktail/wine connoisseur or even a bag for a Orange County housewife wanting to take all of the ingredients of her favorite cocktail to a dinner or private event,” Krueger said. “Throw all the tools and inserts out and you have yourself a weekend bag.”

Photo credit to Clane Gessel

Li’l Woody’s Teams Up With Beecher’s To Create the "World's Best Mac & Cheese" Burger

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“World’s Best Mac & Cheese” is the upcoming Li’l Woody’s burger of this week --August 19-25. The Beecher’s Mac & Cheese burger will feature a scoop of Beecher’s beloved mac & cheese, a slice of Beecher’s “No Woman” cheese, Hills bacon and green onions. Get them while they last!

Hailed by Oprah as one of her “favorite things” in 2010, Beecher’s has a following across the globe. Li’l Woody’s has received such accolades as winner of 2013’s Seattle Weekly Burger Battle and Seattle Magazine Best Burger (readers choice) 2012 and 2014. The all-Northwest collaboration between Li’l Woody’s and Beecher’s is chronicled in a new video, which shows the making of the burger. (http://bit.ly/lilwoodysxbeechers).

The Beecher's "World's Best Mac & Cheese" is made up of their Flagship and "Just Jack" cheeses, with an addition of the "No Woman" cheese slice. 

“This burger is one amazing creation,” says owner Marcus Lalario. “If Oprah knew about it, she’d be in line with everyone else.”

About Li’l Woody’s:
Li’l Woody’s Burgers has two locations: Capitol Hill at 1211 Pine Street; and Ballard at 2040 NW Market Street. Both are neighborhood hot spots, for locals and visitors alike. Business hours are 11am-11pm Monday through Thursday and 11am-10pm Sundays in both locations; Ballard is open 11am-10pm on Friday and Saturday while Capitol Hill stays open until 3am on weekends. www.facebook.com/lilwoodysseattle.

About Beecher’s:
A cheese lover since childhood, Kurt Beecher Dammeier remembers encouraging his mother to buy artisan cheese at a time when processed cheese was overtaking the market. In 2002, Kurt was walking through Seattle’s historic Pike Place Market and noticed that a long-time tenant had closed up shop. Inspired, he called the landlord, returned to his office and announced they were going into the cheesemaking business. Flavor and purity go hand in hand at Beecher's. All products are free of bovine growth hormones, hydrogenated oils, nitrates and polysorbate. www.beechershandmadecheese.com

5th Annual All White Party is Now Sold Out, Get on the WaitList

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The popular All White Party is back for its fifth year! The party was started by Jeff Otis and Bryan Otis of Matthews Winery in Woodinville, where the event was held for the first three years. But due to space constraints, parking, curfew, and crazy growth, the Otis brothers combined efforts in year 4 with Brenton Webster and moved the party to the Seattle Waterfront - where 3000 people joined us dressed in all white and partied the night away!

This year, the guys from Matthews Winery are showcasing a special vintage called the "AWP All White Blend" that will be available exclusively at the All White Party. If you haven't purchased your tickets, get on the waitlist, fast! Must be 21 to get in.

Get on the waitlist here.

Event Details: 

Date: 8/22/2014
Time: 7pm - 12am
Location: Pier 66 - On The Waterfront (Bell Harbor)

RULES:

Wear all white.
Be awesome.

ALCOHOL OPTIONS:
Exclusive AWP White Wine (Matthews Winery)
Prosecco
Beer (Stella)
Hard Cider (Stella Cidre)
Vodka
Gin
White Rum
Champagne (Moet)

CASH ONLY + FASTBAR

For the most part, bars will be CASH ONLY. Please plan accordingly.

There will be one exception, we’re thrilled to be using a new service for those who want to use credit cards. It’s called FastBar and it’s a high-speed cashless payment system for events. When you arrive at the event you’ll get a special wristband that you link to your credit card. At the bar, you pay by tapping your wristband on a reader. At the end of the night we automatically close you out with your credit card on file – it’s kind of like Uber, but for an event bar.

There are only 300 FastBar passes available for this event, and with over 3000 people attending, they’re going to go quickly. If you want to use the special dedicated FastBar line to get your drinks quicker, not have to deal with cash, and never leave you credit card behind, reserve your spot now! Learn more.

FOOD TRUCKS:

Lumpia World
Ben & Jerry's
Chickn Fix
Grilled Cheese Experience
Napkin Friends
Chopstix
Evolution Revolution

#AWP2014

We'll be displaying social media posts with #AWP2014 using Tagboard's technology, so post away!

UBER

Because we don't want any of our guests drinking and driving, we strongly advocate using Uber when leaving the event, unless someone in your group is coming as the designated driver. We've worked out a deal with Uber to help take care of that. Enter promo code AWP14 for $20 off your first ride. After all, a party is only great if you arrive home safely from it.

PARKING

Parking is available via a six-story parking garage directly across the street from Pier 66. Two skybridges access the venue from the parking garage. There should be plenty of space for everyone again this year!

DRESS CODE


This should be simple: Dress in all white. Not part-white. Not mostly white. All white.

As an example, most ladies will be in all white dresses, most guys in all white pants and all white shirts.

To make sure there are no issues at the door wear all white. This means shorts, shirts, pants, jackets, dresses, suits, skirts, scarves and any other articles of clothing must be ALL white.

The only exception to this rule are your accessories. For example, belts, shoes, handbags, watches, and jewelry are excluded from the all white rule. However, we encourage your accessories to be all white as well.

The dress code will be strictly enforced by our staff at the door. If you turn up wearing any other color than white (this includes but is not limited to khakis, blue jeans, stone wash jeans, black, gray, cream, tan or ANY other color that is not white) you will be denied entry, and there will be no refunds if you break this rule.

It's really easy. All white means all white. We want everyone to get into the party, so please plan accordingly. Security staff will be checking for dress code at the door, and those not dressed appropriately will be turned away...so play it safe and come in all white.

CHARITY
This year we're excited to support the Ben Towne Foundation in their mission to accelerate the pace of pediatric cancer research...until a cure is found. 100% of any amount you donate (donation tab is provided on the ticket page) will go directly to childhood cancer research, and one day, finding a cure. Thanks for your generous support!

IMPROVEMENTS FROM LAST YEAR
We've made a few changes and improvements from last year:
More than double the check-in stations - processing a line of 3000 people took us longer than expected last year. This year we've more than doubled the number of check-in stations and added a bunch of extra security and staff to speed things up this year. There will be a lot of people, so if you arrive at peak time, expect there will be a line to get in. We'll do everything we can to ensure the wait time is reasonable and the line moves as quickly as possible.
No more red wine - we heard your feedback, and there will be no more red wine at this year's event.
Additional bathrooms - We've more than doubled the number of bathrooms this year.
Additional cash machines - the venue will have additional ATMs to ensure they don't run dry. However, we recommend that everyone just bring cash with them to the party.
Alcohol options - We've added vodka, gin, white rum, and hard cider to this year's alcohol options.

For more Q/A, visit: the event page here.

Kaisho Restaurant Brings Asian Street Fare to Capitol Hill

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The Kaisho team has relaunched Kaisho Restaurant in Capitol Hill with an asian street style theme, leaner menu, farm-to-table focus, and with the talented executive chef Kalen Schramke who moved over from the original Kaisho in Bellevue.

The new restaurant is hip, approachable, and focuses more of a city approach with a larger bar, open seating and less on the full dining experience. 

Some great new additions to keep an eye out are the following: 
  • Sake cart: Kaisho guests can sample and try a number of different types of sake (dry, sweet to spicy) as it's being wheeled around the restaurant. Guests can order from a list of over 40 sakes and also purchase sake flights. 
  • Spices: If you are a person who love spicy, and yes I'm talking about those who ask for Sriracha everywhere you go, executive chef Kalen Schramke has made is own sauces that will turn up the heat. We like to keep this a little secret, but go ahead and ask and he'll bring out some samples for you. 
  • Menu: The menu is far more simplified than its previous location in Bellevue, one page for dishes, one page for drinks. Pick from a range of dim sum items, noodles, meat, and vegetable plates.

Here are some dishes we recommend: 
  • Thai style fried chicken: This is an absolute MUST, seriously, if you love chicken, you're about to be in heaven. The chicken is local from mt. vernon hormone free. Give yourself 20 minutes to cook as it's made fresh to order. Take a look at pictures here
  • House smoked brisket gyoza: There's something about these that make us wanting more. It's different than your traditional gyoza as it's filled with a savory house smoked brisket that is full of flavor and the red dragon sauce make's it that much better. 
  • Potato cheddar dumpling: This is a magical dumpling, each bite will make you see rainbows. The combination of the creme fraiche and house-made bacon is full of flavor. 
  • Beef short ribs noodles: If you're craving noodles, this is a must too. The coconut braised beef is super tender and has a great sweet flavor to it, combine that with the chillies, peanuts and dandelion greens, you'll want more of it. 
  • Bao burger: The Kaisho experience isn't complete without trying this burger. Your typical bread is replaced by a soft, sweet steam bun and wedged in between is a juicy, ground beef burger with shoe string onions, special sauce. This goes great with some extra hot sauce. 

Scroll down for pictures. Comment below if you have any questions. 















The First Annual Big Melt, Seattle's Grilled Cheese Festival

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What’s your favorite kind of grilled cheese sandwich? Are you a traditionalist or perhaps more of an adventurer? Regardless, you'll want to be at Seattle’s only grilled cheese festival, The Big Melt.

The ooey-gooey goodness of melted cheese combined with the crisp crunch of hearty grilled bread are the essential elements of one of the most simple, yet classic, comfort food creations. Participants in The Big Melt will be adding their own twists to the classic as they try to stand out from the crowd.

Festival-goers will reap the rewards as they sample creations from Beecher's Seattle, Metropolitan Market, The Ultimate Melt and others while also enjoying award-winning craft beer from Stoup Brewing, local wines and other local specialty beverages, snacks and desserts.

The Big Melt will support Northwest Harvest as attendees will be asked to contribute to the "mac and cheese tower" by donating boxes upon arrival.

Event: The Big Melt
Date: Sept. 7
Time: 11am-4pm on Sun.,
Place: Hangar 30 at Magnuson Park (7400 Sand Point Way NE, Seattle, WA 98115).
Visit www.getfork.com/thebigmelt for more information.

The Big Melt is brought to you by Fork, an iPhone app and community of food, photos and friends. Attendees and participants will be using the Fork app to compete against one another to see who can take the best grilled-cheese photo during the event.

New Turkish Wines Embraced by Seattle's Top Restaurant

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With Seattle being one of the more sophisticated wine markets in the country, it’s only appropriate that a new category of wines in the US is emerging here.

Top restaurants in Seattle are now serving Turkish wines. You can spot Turkish wines on the already impressive wine lists at Maria Hines’ Golden Beetle, Jason Wilson’s Miller’s Guild and Meeru Dhalwala’s Shanik to name a few.

Cichetti, Toulouse Petit, and Re: Public also carry a comprehensive line up of Turkish wines. Here, wine enthusiasts can taste their way through different wine regions of Turkey. Barrel Thief and specialty wine stores are also introducing Turkish wines to Seattle’s wine scene.

Turkish reds tend to be higher in tannins and therefore pair beautifully with steaks, pastas, and lamb. Gali’s blend, from Thrace, is an example of a delicious savory old-world style wine that will surely capture the hearts and minds of the some of the toughest wine critics among us (coming soon to Metropolitan Grill).

After a recent tour of Turkish wine region, Master Sommelier Evan Goldstein says, “Turkey is justly positioned to be the next ‘break out’ country for wine lovers seeking a new region that offers both the familiar classic vinifera varieties and the exotic”.

Seattle-based importer Olga Rai of VinoRai is the force behind this debut of Turkish wines.

Rai has channeled her passion for wine into bringing Turkish wines to the US wine lovers; “We offer an exciting new wine experience. We’re very pleased with the reception Turkish wines have received in our local market. People in Seattle are open-minded, educated and willing to try a new category of wines and are curious about the story of Turkish wines”

Turkey is also considered the birthplace of wine. Its rich history in the art of winemaking dates back to 9000 B.C. Located at the same latitude as Napa Valley, Turkey has a staggering 800 different indigenous grape varietals. Its native varietals are definitely are not to be missed!

Rai adds, “There’s a lot of excitement building about Turkish wines. We have several native varietals arriving for the fall and we’re excited to be hosting one of our producers, Nilgun Kavur, of Gali Wines here in Seattle at the end of August.”


Burger Week at Red Cow, Five Days of Burgers

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Chef Thom Koschwanez and the Red Cow gang are excited to announce Burger Week, five days of special burgers plus a Saturdayafternoon burger-centric charity event! The celebration of all things burger begins on Monday, September 22, and runs through Saturday, September 28.

From Monday through Friday, there will be five burgers offered every day:
  • Signature Wagyu Beef Red Cow Burger
  • Mediterranean Lamb Burger
  • Lemon and Thyme Chicken Burger
  • Rustic Salmon and Rosemary Burger
  • NW Foraged Mushroom Burger
All burgers will be $16, served with Red Cow’s highly touted frites.

The week of burger delight ends with a charity event on Saturday, September 28, when Red Cow will open early at 11am and serve their house burger and foraged mushroom burger until 2pm. The burgers & frites will be $10, and all proceeds will go to Amara Adoption and Parenting Services, located just down the block. Saturday’s event will be a casual one, with the tables inside rearranged for a more communal-style of dining, and if there’s sunshine, the same for the patio. Beer and lemonade will be complimentary with purchase of a burger for those eating in, though the burgers are available to go as well.

The whole Red Cow crew is looking forward to Burger Week and to giving back to the Madrona community. Join them for a burger on the patio!

Red Cow, located at 1423 34th Ave in Seattle’s Madrona neighborhood, opened in February of 2014. The steak frites-focused restaurant serves a collection of brasserie classics alongside a robust wine list and full bar, and the modern space contrasts with the rich dishes. Red Cow is open for dinner from 5pm to 10pm daily, 11pm on Friday and Saturday. Happy hour is daily from 5pm to 6pm in the bar area. For more information or reservations, call 206.454.7932 or visit www.ethanstowellrestaurants.com.

Photo credit to Ethan Stowell Restaurants 

Introducing: Copperworks Malt Barrel Gin

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Limited release of gin aged in a barrel with a malt-whiskey history

On Friday, September 5, Copperworks Distilling Company will introduce Copperworks Malt Barrel Gin. This is a limited release of gin that's been aged in an American Oak barrel previously used to age premium all-malt whiskey.

Our Malt Barrel Gin spent six months in a barrel rich with malt-whiskey essence, giving it soft vanilla and oak notes. The gin retained in juniper spiciness and there’s a hint of burnt-sugar sweetness, with orange and cinnamon in the nose.

Our Malt Barrel Gin is second in a series of limited-release aged gins Copperworks is developing. We’re working with various barrel types to release an assortment of aged gins with different flavor profiles. We’ll release them as they reach their peak flavor.

Price and Availability: This is a special, limited release for Copperworks. Roughly 250 bottles will be available for sampling and sale only in our tasting room. Price is $44.95, plus tax. (Limit of 2 bottles per person.)

About Copperworks Distilling Company
Copperworks Distilling Company is a distillery, tasting room and retail store located on Seattle’s downtown waterfront. It offers small-batch gin and vodka made from a base of malted barley and it has all-malt whiskey aging in barrels. The company opened its doors in 2013 and was founded by Seattle brewing pioneer, Jason Parker, and talented home brewer, Micah Nutt.

Copperworks Gin has won several industry awards, including gold medals at the 2014 World Beverage Competition and the American Craft Distillers Association Spirits Competition. The Gin won silver medals at the 2014 San Francisco Spirits Competition and the American Distilling Institute’s annual Judging of American Craft Spirits. Copperworks received Reader Choice’s awards as “2014 Best Distillery” from readers of both Seattle Magazine and Seattle Weekly. For more information, visit CopperworksDistilling.com and follow Copperworks on Facebook and Twitter.
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