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Which Washington Syrah is sexiest? Cast your vote at Alki and Redondo.By Tim O’Brien, Salty’s Sommelier The Syrah grape is exploding with potential and variety in Washington State wineries. That is why we are so excited about our Syrah Taste Test all month long at both Salty’s on Alki and at Redondo pitting Columbia Crest Two Vines Shiraz, Covey Run Syrah and Barnard Griffith Syrah. We’ll give you a placemat to log your favorite entry and, if you give us your email address, your name will be entered in a drawing to receive two free tickets to our “Sip Sexy Syrah” Tasting Event on March 30. Imagine 40 wineries asking you to taste test their current releases (many with multiple bottlings), and Salty’s chef providing appetizers designed to showcase Syrah’s outstanding affinity for food. See more in the adjacent story. Syrah began in the Rhône region of France where it expresses itself as a spicy, peppery, masculine wine with balanced and bold acid and tannins. It arrived in Australia as Shiraz, still spectacular but very different with dark, supple and soft fruit, gentle and full in your mouth. Washington Syrah has exhibited the qualities to produce wine that could satisfy proponents at both ends of the spectrum. The possibilities are endless and it is far too early to know exactly how or where Washington Syrah will make its mark, but it is certain to be very high. It is the third most planted red varietal in the State behind Merlot and Cabernet but could eventually surpass both. It was first planted sparingly in the mid-eighties as an experiment but today the excitement about Syrah comes as much from the winemakers as it does from the consumers. The wide range of flavors is replicated in price with bottles ranging from $8 to $70. After March at Salty’s, if you haven’t discovered your favorite Washington Syrah you will or at least have a list of winners to choose from. Make your reservation today. |
Sip “Sexy Syrah” at Alki, March 30, and help raise funds for FareStart.A vast array of Northwest boutique wineries invite you to come taste test one of the world’s hottest wines at one of the world’s hottest view restaurants – Sexy Syrah at Salty’s on Alki. Syrah is seducing people who have an affection for red wine with a diversity of fruit, bold spices and silky texture. Salty’s Chefs will serve appetizers designed to showcase Syrah’s outstanding affinity for food.
Please join us Wednesday, March 30th, downstairs in Salty’s on Alki Private Dining Rooms from 5:00 to 7:30 p.m. Your contribution of $25 goes to FareStart. You must R.S.V.P. by Wednesday, March 23rd, to attend this fourth annual popular event. Call (206) 526-1992 or email winelover99@comcast.net. Salty’s on Alki Beach is located at 1936 Harbor Ave. S.W. in West Seattle. |
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According to research done in conjunction with the magazine awards, it was determined that the American restaurant is now becoming wine-driven with menus that include more wine choices. "It is a great time in the history of American fine dining, " says writer Michael Schachner of Wine Enthusiast Magazine. He noted that restaurant patrons in America are more conscious and serious about wine today than in past years. And restaurants such as Salty's are focusing more on a solid wine program. Salty’s menu has reached new heights with Tim O'Brien's wine mastery and Salty’s Group Executive Chef Dan Thiessen's menu choices.
Other Chefs in the News: Redondo Executive Chef Gabe Cabrera’s recipe for Baked Seafood Neptune is included in the newly released “KCTS Chefs Cook 2005” cookbook. It can be ordered for $65 during their pledge cooking programs. Watch KCTS-TV for more information. Columbia’s Executive Chef Jeremy McLachlan will participate in the NW Foodservice show in Portland in April. We’ll tell you more next month. My column in the Mercer Island Reporter recently featured Salty’s at Redondo’s Chef Cabrera’s ceviche. When Cabrera was a teenager growing up in in Ixtapa Guerrero, Mexico, he worked in his family’s restaurant under the tutelage of his chef-mother. Some of the patrons didn’t fancy raw fish served ceviche-style so his mom came up with a pre-cooked version. It was a hit and yet kept all the traditional elements such as marinating in lime juice. It’s easy enough to make at home. CABRERA’S HALIBUT CEVICHE OVER CORN TOSTADAS Yields 8 servings |
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On Alki Beach
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At Redondo Beach
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On the Columbia River
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Happiness
is a great big hippoglossus stenolepis!
Presented
by Seattle wine-lover and sommelier David LeClaire, Salty’s Syrah tasting
features Northwest wineries including Syncline, Kalamar Winery, Buty,
Barnard Griffin, Yakima Cellars, DeLille, Forgeron, Apex, McCrea, Maryhill
Winery, Preston, Chatter Creek, Austin Robaire Vintners, Sawtooth Syrah,
Terra Blanca, Woodinville Wine Company, Latitude 46, Harlequin, Three
Rivers Winery, C.R. Sandidge, Pleasant Hill Winery, Chandlers Reach, Russell
Creek, Portteus, Goose Ridge Vineyards, Saviah Cellars and more. 
Kudos
to Salty’s for winning AOL Cityguide awards! Salty’s on the Columbia
won for Portland’s best seafood and brunch spot. Alki won for best brunch
in Seattle and also won Where-Seattle Magazine’s best view and best brunch.
NWSource.com
voters made Salty’s winner of the “best carb-laden Atkins-bashing brunch
spot” and “best place to impress a date.” Thanks to everyone who voted,
including Meuy Saelee, of course!
“Young 'Salt' Big On Seattle's Culinary Scene–Dan
Thiessen is one of the hottest chefs in the area, despite his young
age,” says Julien Perry of KOMO News Go Eat. Yes, Perry is talking
about Salty's Group Chef who also serves as Salty's on Alki's Executive
Chef. She also says, The new chef at Salty’s is turning out to be the
catch of the day as he helps to revitalize one of the city’s most beloved
waterfront-view restaurants. We're so proud and just had to share it!
Read the whole story online at 
Savor
Seattle, a new local cookbook, is now for sale in Salty’s gift shops.
Part of the Savor Series™ published by Elton-Wolf Publishing, this
gorgeous cookbook features recipes of four-course meals from Seattle’s
top 25 restaurants (including, of course, Salty’s) and accompanying wines
from Washington’s best wineries. The cover shot (see right) features Salty’s
Group Executive Chef Dan Thiessen’s cioppino dish (yes, it’s on the menu
at all Salty’s). Thiessen’s experience teaching food styling at the Seattle
Art Institute’s Culinary School came in handy when he worked closely with
food photographer Kate Baldwin. The cookbook is available for $30.
Alki
Executive Sous Chef Matt Baer enjoyed working with staff and volunteers
at FareStart Guest Chef Night, February 10, as you can see in our photo.
Under the direction of Executive Chef Dan Thiessen and with the assistance
of Alki Pastry Sous Chef Ruben Pina, they served Seafood Cioppino in Sherry
Tomato Broth, Pan-Seared Cold-Smoked King Salmon, Tomato Risotto with
Fennel Salad, Balsamic Syrup and Chocolate Orange Brûlée Cake. Volunteers
for Guest Chef Night were from Alliance Data Systems.