"THE WILD ONES"
COPPER RIVER SALMON RETURNS MAY 17/18!
 ALASKA–In
a tribute to wild salmon restoration efforts by Alaska, the southeastern
Alaska drift gill-netters will catch Taku/Stikine king salmon for the
first time in 20 years. This salmon run is not well known because it has
been closed for years in an effort to protect and restore the fishery.
Their accomplishment means Alaskan wild salmon will be available at Salty’s
in Seattle this Friday, May 13 (Portland may get it at a later date).
Of course, we’re all waiting for Copper River salmon! This fishery
opens May 16th with Salty’s Chefs serving you signature Copper River
salmon dishes hopefully on Tuesday, May 17, for dinner, but most likely
on Wednesday, May 18, for lunch and dinner. Make reservations online at
http://www.saltys.com/reservations
or call us: Alki (206) 937-1600; Redondo (253) 946-0636; Columbia (503)
288-4444.
Are Taku/Stikine king salmon as good as Copper River kings? These kings
have a good fat content, deep orange red color and are favorably compared
to the Copper kings.
WHY IS COPPER RIVER SALMON REVERED AS THE FINEST EATING
SALMON IN THE WORLD?
The river makes the salmon! The headwaters of the Copper River lie high
above the Gulf of Alaska in the peaks of the Wrangell Mts. The terrain
is rugged and majestic and the river especially turbulent as it thunders
through the Chugach Mts. to the Gulf. Its descent is 70 ft./mile making
it un-navigable.
This intense slope combined with the spring thaw creates a fierce and
often dangerous journey for the Copper River salmon. They take 3-4 months
to make their run back to the place of their birth. They must store extraordinary
amounts of energy in the form of oils and fat in order to make the trip.
It is this fat and oil that gives Copper River salmon a remarkable, delicate
flavor.
Known as "The King of Kings," Copper River salmon are harvested in their
prime out in the ocean near the river delta or on the Copper River flats
right before they enter the river. Their oil and fat content is at its
highest. They have a deep orange color and a silky, tender texture.
The fat in salmon gives it a wonderful juicy flavor and tenderness; fortunately,
it's NOT high in cholesterol. It contains polyunsaturated Omega-3 fatty
acids which doctors say helps lower cholesterol levels and actually helps
prevent hardening of the arteries, strokes and heart attacks. It's also
a great source of protein, vitamin D, phosphorus and calcium. Some experts
even contend salmon enhances your sex life!
Make your Salty's restaurant reservation today at http://www.saltys.com/reservations.
FOOD TALK
By Dan Thiessen, Salty's Group Executive Chef
Want to know more about cooking with Copper River salmon? We’ll
be talking about it Saturday, May 14, on the “Homefront” live
radio show on KVI 570 featuring “Having Fun in the Kitchen”
with myself and Tami Michaels. This show is sponsored by Newport Seafoods
and I’ll have some interesting news to share with you about their
wholesale opportunity.
Want to make summer seafood cooking more fun? I've got a great class
for you and I just happen to be the teacher! The Blue Ribbon Cooking
School invited me to be the opening chef at their "Seattle Dining
Presents" cooking series. The Blue Ribbon Cooking School is known for
its classes planned to "Take the challenge out of cooking and put you
in command of relaxed entertaining with updated culinary style." In my
class we'll focus on summer seafood with demos you'll find enlightening.
Afterwards we'll eat and drink our creations together.
Date-Thursday, May 26, 2005
Time-6:30 to 9:30 p.m.
Cost-$85 per person (tax included)
It's held at the Blue Ribbon Cooking School located at 2501 Fairview Avenue
East in Seattle. (The building that was most recently a vegetarian restaurant,
and Azteca before that.) It's right on the water below Eastlake Ave East.
To sign up for class call Blue Ribbon at (206) 328-2442 and for more information
please go to http://www.blueribboncooking.com.
On Sunday, May 15, I'll be at the Taste of the Nation which starts
at 6:00 p.m. The 18th annual Taste of the Nation is Puget Sound's premiere
event to benefit the hungry. Top culinary talent comes together at Bell
Harbor Conference Center. I'll be serving Seared Ahi Tuna with Soy-Miso
Vinaigrette and Asian Slaw on Crispy Wontons. For more information, go
to www.tasteofthenation.org.
Hope you can join me!
Do you need to sharpen your knife skills? On Tuesday, May17th, I'll be
at Sur la Table teaching knife skills from 6:00 to 8:00 p.m. It's a hands-on
class for $65. Go to http://www.surlatable.com
for more information. Hope to see you there!
"THE GENTLEMAN OF JAZZ" PLAYS
IN PORTLAND, OFFERS JAZZ WORKSHOP.
 PORTLAND-Salty's
on the Columbia is honored to host world-class drummer, bandleader
and native Oregonian, Mel Brown, every Friday and Saturday night.
Known as "The Gentleman of Jazz," Brown has been associated with the Portland
Jazz Scene for over 40 years. He is an Oregon Jazz Society Hall of Fame
recipient. Because of his accomplishments and enormous contributions to
the Oregon's jazz scene, Portland gave "The Musician's Musician" yet another
title when June 22, 1989 became "Mel Brown Day." In 2002 Governor Kitzhaber
awarded Brown the coveted Governor's Arts Award. This year Jazz at Newport
festival attendees will have Mel Brown as their Master Jazz Artist creating
three days of musical enchantment at the city by the sea, Newport, Oregon.
Brown has an amazing résumé of musical experience. When playing in band
as a youngster at Washington High School, Mel decided music would be his
life. Soon thereafter, he found himself playing at the legendary Cotton
Club where he would also spend time between sets working on college math
assignments. Later when Redd Fox heard Mel's drumming, he made a call
to Martha Reeves. Weeks later Mel found himself at Whiskey a Go-Go in
Los Angeles playing for Martha and the Vandellas. Eventually, Brown was
the staff drummer for Motown Music Corporation, working with the Temptations
and Supremes. For ten years Brown was the drummer for an impressive list
of celebrities including Diana Ross, Suzanne Somers, Hal Linden, Connie
Francis, Pat Boone, Smoky Robinson, Stevie Wonder, etc.
Despite his many brushes with celebrity, Brown stays connected to the
local community where he is on the Board of Directors for the Portland
Youth Harmonic, Portland Music Association and Mt Hood Jazz Festival.
Mel loves to teach and has served as Assistant Band Director for Wilson
High School and Clackamas Community College.
If you yearn to learn how to play the drums, Brown offers you a one-on-one
workshop, or sign on for his upcoming Western Oregon University Jazz
Workshop August 7 to 13. Now in its sixth year this workshop showcases
an all-star roster of regionally and nationally acclaimed instructors.
The workshop is designed to further development in jazz in a variety of
musical settings. It is open to jazz students age 13 and up. Instruction
is provided by skill level and includes big band, combo, technique, improvisation,
jazz composition, jazz history and master class sessions.
The sign-up deadline is July 1 and the workshop fills up quickly. To
find out more, call toll free 800-451-5767 or email extend@wou.edu.
Better yet, come to Salty's on the Columbia Friday and Saturday nights
and talk to this jazz great in person. Make your Salty's restaurant reservation
today at http://www.saltys.com/reservations.
CATERING CHEF BRINGS PANACHE
TO
ALKI PRIVATE DINING MENU.
By Eileen Mintz
SEATTLE-Alki Banquet Chef Noah Maikisch brings his own personal
magic to every private dining and catered event. This magic is in the
form of menu development and creativity focusing on Northwest seafood
cuisine. Working closely with Catering Director Collin Forseth,
they personalize every event whether on site or off premises. "I like
to think of the banquet menu as a starting point," says Maikisch. "I take
our client's thoughts and ideas and together we design a menu of special
choices."
Maikisch returned to Salty's in May 2004 to head up the Alki Banquet
kitchen. He was previously with Salty's for four years and we're happy
to see him return. Mentored by Chef Kaspar Donier with studies
at Seattle Central Community College, Maikisch is an accomplished and
appreciated member of Seattle's culinary community. He leans towards Asian
cuisine from cooking at Miashiko's Sushi Bar adding a Pan Asian touch
to many of his dishes.
When asked about his hobby of collecting volumes of recipes and over
100 cookbooks, he notes that La Varenne Pratique, by Anne Willan,
the founder and director of Paris's prestigious La Varenne cooking school
serves as his guide to classic modern cooking.
"I have studied with the best and have a broad spectrum of cooking experiences
and knowledge to bring to Salty's private dining events," says Maikisch
with panache. Today this 32-year old bachelor makes the Alki banquet kitchen
his home away from home.
For more on Salty's on Alki Private Dining and Catering, please go to
http://www.saltys.com/alki/catering.
CEDAR PLANK-ROASTED COPPER
RIVER KING SALMON
By Noah Maikisch, Salty's on Alki Banquet Chef
One of the great advantages of living in the Pacific Northwest is that
we get to enjoy Copper River salmon before anyone else, except Alaska,
of course. Here's one of my favorite preparations
(Serves 4)
Bronzed Salmon:
4 each 6-ounce portions of Copper River King Salmon
4 teaspoon Salty's Seasoning
Season salmon and place in center of cedar plank. Bake in pre-heated
oven at 400 degrees for 10 minutes.
Roasted Vegetable and Potatoes:
1 pound red potatoes, quartered, steamed
12 ounces broccolini, blanched
6 ounces shiitake mushrooms, stems removed and quartered
6 ounces baby carrots, peeled
1 bunch green onions, cut into 2" pieces
2 tablespoons fresh thyme sprigs
1 tablespoon Salty's Seasoning
2 ounces butter, melted
Toss all vegetables and potatoes with seasoning mix. Melt butter in sauté
pan and add mixture. Sauté on stovetop for 1 minute and place in oven
with salmon. When the salmon is done cooking remove from oven.
Remove salmon from plank and place vegetable mixture in center of plank
and top with the cooked salmon.
VICTOR'S "RANDOM ACTS OF MUSIC"
AT ALKI.
SEATTLE-"Piano-man Victor Janusz has been such a hit with Salty's
guests that we're adding Vic's 'Random Acts of Music,' says Bonnie
David, Alki Managing Partner. These monthly musical specials started
last month with Northwest saxophone sensation Mark Taylor who joined
Victor and Tim Koss on upright bass.
In May, on Friday the 20th, wonderful Joanne Klein joins Janusz
and Koss. Klein, the torch and jazz-singing star of the revue "Nightcap"
(with Vic in photo right) is returning home to Seattle after a six-month
stint as the Evil Queen in a live production of "Snow White" in Disneyland's
new Fantasyland Theatre.
 Klein
and Janusz performed a 22-week engagement of the hit cabaret act "The
Night is Bettah" at Kirkland's Marina Park, Thumpers Oak Room, and Arts
West Playhouse in 2003. Their new set at Salty's, which they're calling
"Nightcap," includes selections from that show with some new jazz and
torch ballads, showcasing Klein's inimitable style and class.
"Joanne Klein is incapable of being anything other than dynamite," says
the Seattle Times.
"Klein is amazingly versatile ... zany, then poignant.... Victor Janusz
is at home with matter-of-fact outrageousness .... He is also a good jazz
pianist," says the Seattle P-I.
"Klein is the torchiest torch singer in town," says Roger Downey,
Seattle Weekly.
Don't miss Janusz and Klein in this "Random Act of Music" at Salty's on
Alki, Friday, May 20th, 8:30 p.m. to midnight. Make your Salty's restaurant
reservation today at http://www.saltys.com/reservations.
 MINTZ-HER
WORDS
By Eileen Mintz, Public Relations Spokesperson for Salty's
"Sexy Syrah" is an annual event at Salty's now thanks to David LeClaire
of Wine Events and Promotions. As a benefit for FareStart it's a wonderful
charity party. Money raised this year was close to $2,000. It was especially
exciting this year when KOMO's Lady of the Soaps, Cindi Rinehart,
and KOMO TV Northwest Afternoon co-host Elisa Jaffe popped in.
 Team
Photogenic partied with us capturing this image with LeClaire (center),
Rinehart (left) and Jaffe (right).
Stop by and visit Salty's Group Executive Chef Dan Thiessen at the
Taste of the Nation for Share Our Strength on Sunday, May 15, 2005. This
18th annual event is held at Bell Harbor International Conference Center
at 6:00 p.m. It's your opportunity to sample cuisine from not only Salty's,
but also 60 Pacific Northwest restaurants, wineries, breweries and coffee
roasters. It's the Party of the Year! You'll have an opportunity to meet
the chefs and bid in silent and live auctions. One hundred percent of
the ticket sales benefit the fight to end childhood hunger. To purchase
the $75 tickets call 877.268.2783. VIP tickets cost $125 with early admission
at 5:00 p.m. learn more at http://www.TasteoftheNation.org/.
Congrats to runners-up for Salty's "Brunch for Life" Contest. Each
will receive a brunch for two at their choice of Salty's Seafood Grills.
They are Jayotta Felmoefiati, Portland; Stephen Orin Knoblaugh,
Mukilteo; Ken and Esther Bellgarat, Seattle; David Yeoman,
Des Moines; Lorilou Salee, Browns Point; Rob Pedrini, Sumner;
Mette-Lise Bailey, Bellingham; Donna Stirton, Seattle; Annette
Aiwohi, Seattle; Karen McCartney, Seattle.
WINE TALK
By Tim O'Brien, Salty's Sommelier
 The
month of May provides us with an opportunity to team up with our long-time
winemaking partners Hogue Cellars in a promotion to benefit Puget
Soundkeeper Alliance and the quality of Puget Sound waterways. We're
quite fond of Hogue Cellars, the third largest winery and the largest
family-owned winery in Washington State. They produce our Salty's Chardonnay
and Cab-Merlot in the Columbia Valley, a premiere grape-growing region,
and it gets better every year. During May, the R H Phillips Hogue company
will donate $6 for every case of Hogue wine Salty's sells. You already
know our Hogue Chardonnay, Cab-Merlot, and Cabernet Sauvignon. In May
we are adding Hogue Cellars 2004 Pinot Grigio by the glass and
the bottle.
Known as Pinot Gris in France, Pinot Grigio grapes are named for their
characteristic grayish color, but they actually take on a pink and even
purple hue as they ripen. Pinot Grigio is a refreshing white with plenty
of fruit character. Hogue Pinot Grigio has up front aromas of pear, orange
peel, cedar, apple, and lemon curd. Flavors are similar: rich and soft,
with pear, quince and a slight herbalness. Filled with fresh melon and
lemon zing, Pinot Grigio is a perfect wine for sipping on our soon-to-open
outside decks or with wild salmon soon to be swimming onto our menus.
Make your restaurant reservation today at http://www.saltys.com/reservations
(available at Redondo and Alki only).
The mission of Puget Soundkeeper Alliance is to protect and preserve Puget
Sound by tracking down and stopping the discharge of toxic pollutants.
The Alliance is the only organization that actively monitors and patrols
the waters of Puget Sound. The goal of the organization is simple, to
prevent pollution. Find out more at http://www.pugetsoundkeeper.org
then make a reservation at Salty's and help contribute to this great steward
of our waterways by freshening your palette with a bottle of Hogue wine
at Salty's in May.
SEVICHE COMES WITH YOUR MARGARITA
MONDAYS ONLY - AT REDONDO BEACH.
Come into Salty's at Redondo on Mondays and order a Salty's Select Margarita
and you'll receive a Sunday-Brunch style Seviche with it - all for just
$4.99. Redondo's Sunday Brunch-style Seviche is a classic seafood presentation
with bay scallops and bay shrimp marinated in lime and lemon juice. It's
accented with tricolor peppers, cilantro, tomato and cocktail sauce. Make
your restaurant reservation today at http://www.saltys.com/reservations
for any Monday, only at Salty's at Redondo.
PRIVATE DINING WITH A
COLUMBIA RIVER VIEW.
You deserve the best. And that's what you get when you have your private
dining event, meeting, party or wedding reception/rehearsal dinner at
Salty's on the Columbia. It starts with our breathtaking panoramic view
of the Columbia River. It includes our award-winning cuisine and attentive
service to every last detail. Let us take care of everything for you.
Call Dorothy Lane today at (503) 282-2205 ext. 16 or go online to http://www.saltys.com/columbia/catering
for more information. |
