Give your Dad our very best!
Brunch voted Nation’s best
by MSN/Citysearch.com.
 Dad
deserves special treatment on Father’s Day weekend, June 18 and
19, and Salty’s is the perfect treat. Bring him in for our spectacular
Sunday Brunch, also available on Saturday at Alki and Redondo, or treat
him to a dinner with his choice of grilled Alaskan halibut, wild Alaskan
salmon, live Dungeness crab or Maine lobster or many of our other selections.
For more on Salty’s dinner menus, go online to http://www.saltys.com.
Make reservations today at http://www.saltys.com/reservations.
ALKI BEACH, SEATTLE—Salty’s on Alki’s unmatched,
award-winning, spectacular Sunday Brunch is now on Saturdays, too. It
includes one of Seattle’s most in-demand piano-men, Victor Janusz.
Our Saturday Brunch is the same great award-winning Sunday-style service.
It’s the Nation’s Best Sunday Brunch, says MSN-Citysearch.com.
As the Seattle Weekly puts it, "The winning reason is the
unabashed, mind-numbing variety for all you can eat of Dungeness crab,
peel-it-yourself shrimp, hand-carved roasts, pasta bar, oyster bar, waffles,
flapjacks, omelet stations churning out eggs with every filler under the
sun, scores of pastries, breads, and fruits, and more bacon and sausage
than you can shake a stick at. Throw in the postcard views, the ever-solicitous
waitstaff, and the kid-friendly setting, and the choice is not so surprising.”
Saturdays 9:30 am-1pm and Sundays 9am-2pm
Adults $28.95, Seniors $20.95,
Kids age 5-9 $11.95, 4 and under free. Phone 206.937.1600
REDONDO BEACH, SOUTH SEATTLE—You voted our Sunday Brunch
the best, so we’re now making it available for the Saturday before
Father’s Day, too. It’s the same great award-winning service
unmatched by anyone else. Fill your plate with fresh homemade pastries
and muffins. Sweet seasonal fruits. Eggs Benedict. Shrimp. Fresh local
Dungeness Crab. Oysters. Clams. Pacific Northwest Salmon. Sausage. Bacon
and Ham. Belgian waffles. Crêpes. Omelettes made to your order.
Unique flavorful salads. Cakes, pies and desserts galore. And that’s
just for starters. You can reload your plate as many times as you like
as you enjoy our fabulous view of Puget Sound and the Olympic Mts.
Sunday 8am–3pm and Saturday 9am-2pm; Adults $26.95
Seniors $24.95
Children 6-10: $12.95 Under 5 free. Phone 253.946.0636
COLUMBIA RIVER, PORTLAND—First you start with a bottomless
glass of champagne or fresh squeezed orange juice. Then you make the fabulous
journey around our buffet tables and fill your plate with Dungeness Crab.
Oysters on the half shell. Clams and mussels. Shrimp. Bacon and Sausage.
Belgian Waffles. Eggs Benedict. Carved prime rib. Omelettes made to order.
Fresh pasta bar. Fresh fruit. Creative salads. Pastries and muffins. You
can reload your plate as many times as you like as you enjoy our fabulous
Mighty Columbia River view.
Sunday 9:30am–2pm; Adults $26.95;
Children 10 & under $1.50/year of age. Phone 503.288.4444
Your Vote Counts
We at Salty's believe in providing you with the most wonderful Northwest
dining experience possible. We bend over backwards trying to please you!
We would like to know: Did we meet your expectations? Would you consider
Salty’s the Best Seafood Restaurant in the city? The Best View and
Waterfront Restaurant? The Best Outdoor Dining? The Best Special Occasion
Restaurant? The Best Group Dining? If you think we make the grade in any
or all of these categories, then your vote counts and we would greatly
appreciate, with undying gratitude, if you would vote for us online at
SEATTLE: http://seattle.citysearch.com/bestof/categories/
PORTLAND: http://portland.citysearch.com/bestof/categories/
But of course we must deserve it. If not, we want to know what we can
do to improve. Please let us know how you feel by emailing us at:
news@saltys.com
If we did make the grade, please vote for us. You can vote daily. Thanks
very much for your time. We greatly appreciate it!
'Tis the season for razor clams, wild salmon & seaside
decks.
 SEATTLE
AND PORTLAND—The opening of our seaside decks, the opening of
the Redondo Beach outdoor Seafood Bar and the arrival of Cook Inlet wild
salmon from Alaska are all harbingers of summer at Salty’s. Another
sign of summer is the arrival of the rare and highly sought razor clam.
“The window of opportunity is now for the harvesting of razor
clams,” notes Gabriel Cabrera, Redondo Executive Chef. “There
are only three outlets certified for consumption of razor clams. These
are the ones that pass health inspections and where we get our supply
for Salty’s restaurants.”
Razor clams arrive mid-June from Cordova Inlet, Cook Inlet and Swikshak
in Alaska. “To enjoy the full flavor of something so limited as
the razor clam we suggest traditional preparations. Razor clams have a
unique flavor and you don’t want to alter it,” Cabrera admonishes.
Look for pan-seared razor clams with herb fettuccini, fresh asparagus
and chive-caper butter sauce in all of our locations. Other preparations
are also available, just ask your server. Be sure to make reservations
online at http://www.saltys.com/reservations/.
They are also on the menu at the Redondo Seafood Bar.
“A professional in the cooking world for over 30 years, the youthful
Cabrera has seen it all,” reports Eileen Mintz, Salty’s
favorite foodie. “He knows that when a product is in season it’s
the optimum time to enjoy it. Although he’s a very busy chef, I
was able to get him to share his favorite preparation with us.”
Alaska Razor Clams, Aïoli
& Grilled Artichokes
By Gabriel Cabrera, Redondo Executive Chef
Razor clams, 1 per person
Flour with Salty’s Seasonings to taste
Oil blend
Clean, wash, and dry clams. Remove from shell; cut into 6- or 7-ounce
size pieces. Dredge clams in seasoned flour; shake off excess. Pan-fry
using a blend of 75% olive oil and 25% canola oil. Make sure oil is very
hot. Flash sear the clams; do not overcook as the clams will become tough.
Garlic Lemon Aïoli:
4 ounces of pasteurized egg yolks
2 ounces of fresh lemon juice
1 ounce white wine vinegar
2 ounces minced fresh garlic
pinch of white pepper
pinch of cayenne pepper
salt to taste
4 ounces of oil
Put egg yolks in a blender; whisk until fluffy. Add all ingredients except
for the oil, and mix well. Then slowly drizzle in the oil and whisk to
form an emulsion.
Grilled Artichokes:
Artichokes, 1 per person
Water, lemon juice and white wine
Kosher salt
Olive oil seasoned with herbs
Cut off the spikes of the flower 1 1/2 inches from top. Trim each leaf
with scissors; peel the stems; place in a large pot submerged in 80% water,
10% lemon juice and 10% white wine. Add kosher salt. Simmer 18 to 20 minutes
until fully cooked and tender. Drain and refrigerate. (Can be made a day
ahead.) Cut in half and cut out the choke. Cut again in half. Toss with
olive oil seasoned with herbs such as thyme, chives, Italian parsley and
kosher salt. Grill on the barbecue and char for flavor. Buen apetito!
Food talk.
By Dan Thiessen, Salty’s Group Executive Chef
Summer is almost here! The temperature is rising, especially in the kitchen,
and the decks are open. As we gear up for sunshine the excitement builds
for the products that we will be able to work with. Copper River Salmon
is starting to wind down and that means fresh Alaskan razor clams are
opening up. Look for pan-seared razor clams with herb fettuccini, fresh
asparagus and chive-caper butter sauce in all of our locations.
Tune in on June 11 from Noon to 2:00 p.m. for our monthly “Having
Fun in the Kitchen with Chef Dan” Seattle radio show. It’s
on 570 AM with Tami Michaels. We’ll talk about razor clams,
fresh produce that we feature on our Market Sheets and tricks in preparing
summer treats. We’ll also talk about “Tasteful Evening,”
a Seattle event which raises money for the Alzheimer’s Foundationon
on June 23, and the “Chef’s on the Waterfront” event
on July 20 which benefits the Seattle Farestart program.
Father’s Day weekend is June 18-19 and there’s no better
way to treat your Father than Salty’s chocolate fountains at our
weekend brunch. This month we feature fresh strawberries, pineapple, macaroons
and, of course, marshmallows to dip in 25 pounds of melted chocolate.
Be sure to make your reservation early and enjoy your own chocolate creation
in the sun!
Redondo Beach outdoor Seafood Bar opens.
SOUTH SEATTLE—When Memorial Day arrives at Redondo Beach, it’s
time to bring the family to the beach, fish off the pier, play in the
sand, wade in the surf, and then have lunch at the walk-up window Seafood
Bar at Salty's in south Seattle.
“Our Fish Bar offers a kid-friendly menu with a wonderful selection
of local seafood favorites. You’ll love our Halibut and Chips –
they’re cooked to perfection, flaky and tasty,” says Managing
Partner Terianne Broyles. “Add a bowl of our award-winning
Seafood Chowder or a side of coleslaw and the day couldn't get any better.”
Then all you have to do is choose which outdoor picnic table suits you
best. The seashore picnic-style menu also includes prawns or oysters and
chips; crab, prawn and shrimp cocktails; calamari rings; clam strips and
chicken strips; all for under $10. There are salads, homemade desserts
and beverages, too. “Call Redondo at (253) 946-0636 before you head
out and your lunch will be ready when you arrive,” advises Broyles.
Victor’s “Random Act of Music” at
Alki.
SEATTLE—“We take requests,” Victor Janusz,
Salty’s very own piano-man, wants his fans to know. He’s been
romancing Salty’s on Alki guests in the Café-Bar Friday evenings
with his jazzy tunes. “His performance seems to blend in with the
atmosphere, like an olive floating in a well-crafted martini,” says
the Seattle Times writer Tim Scanlon.
 “We
invite you for a special night, Friday, June 24, with Brian Kent
joining us on sax in our second ‘Random Act of Music,’”
says Janusz. “Brian started with the Victor Janusz Group four years
ago playing with us for the Annual ‘Swingin' Songs for Moms &
Those Who Love Them’ Concert at Nordstrom,” says Janusz. “He’s
fun to watch, swinging the gamut from elegantly cool and quiet to hot-house
blues.”
Kent studied sax starting at eight years old, growing up in a musical
family heavily influenced by his father, an accomplished jazz drummer.
Kent is a magnum cum laude graduate of Boston’s Berklee College
of Music. With a degree in jazz performance, he made a name for himself
in Beantown with the Brian Kent Quartet. Since moving to Seattle in 1988,
he is known as a pre-eminent Northwest saxophone player.
“Brian gigs regularly with an impressive list of musicians: Jay
Clayton, Stuart Dempster, Buddy Catlett, Denny Goodhew, and recorded albums
with Chuck Metcalf, Little Bill and the Blue Notes, Barney McClure, Hans
Teuber, among others,” reports Janusz. Kent joins Janusz and Tim
Koss on bass for a memorable night of standards “Round Midnight,"
Miles Davis' "All Blues," and Janusz’s favorite, the Steely
Dan tune "Deacon Blues," in Salty’s on Alki Café-Bar
Friday, June 24.
“Janusz also plays at the Alki Weekend Brunch, which we now fondly
refer to as our Piano Brunch,” says Bonnie David, Managing Partner.
Call us at (206) 937-1600 or go online to http://www.saltys.com/reservations.
Redondo Café-Bar rocks with live music.
 SOUTH
SEATTLE—Looking for an evening of live pop music and cocktails?
Salty’s at Redondo Beach Café-Bar features local singers
and musicians from the Seattle area. A frequent guest is PoodleBomb
with Paul Kroeger and Mark Fluegel.
“Our locals love this secret hideaway. Come for timeless music
with a waterfront view and sunsets that will leave you mesmerized,”
says Veronica Smith, Redondo Operations Manager. “Our Café-Bar
Menu features great Northwest seafood appetizers that pair wonderfully
with our wines by the glass, brews on tap and bottled beer favorites,”
says Smith.
On Thursdays you can enjoy a Happy Hour Menu while you rock the night
away. On Fridays and Saturdays, start with a fabulous fresh seafood or
steak entrée from the dinner menu, then spend the evening rocking
to tunes that we all love. “There’s no cover charge, but we
know you'll want to treat yourself to a Cosmopolitan or a fine glass of
Pinot Noir and a great nosh from our Café-Bar Menu,” advises
Smith. For reservations, please call us at (253) 946-0636 or go online
to http://www.saltys.com/reservations.
Redondo Beach Music schedule:
6/2 Thur. Justin Kausal-Hayes
6/3 Fri. Myles Crew
6/4 Sat. Paul Kroeger
6/9 Thur. Poodlebomb
6/10 Fri. Justin Kausal-Hayes
6/11 Sat. Myles Crew
6/16 Thur. Myles Crew
6/17 Fri. Paul Kroeger
6/18 Sat. no music
6/23 Thur. Myles Crew
6/24 Fri. Poodlebomb
6/25 Sat. Mike McDonnel
6/30 Thur. Dan James
The perfect foil: DeLille Cellars wine & pairings
by Salty’s Sommelier O’Brien.
By Tim O’Brien, Salty’s Sommelier
SEATTLE—There are times in the restaurant business when
everything comes together, the food, the wine and the "company,"
to create an energy and electricity that lights up an evening. Those nights
live on in the memories of those that witness and play a part.
"I would sure like to have your job," people have said to me
many times. On Thursday, May 19, I would not have traded my job for anything.
Salty’s DeLille Cellars Winemakers Dinner was one of those nights
– unparalleled, phenomenal food, wine and excitement.
Four Chefs, Keith Otter of Sun Valley, Dan Thiessen of
Salty’s on Alki, Gabriel Cabrera of Salty’s at Redondo,
Jeremy McLachlan of Salty’s in Portland, and one winemaker,
Chris Upchurch, paired with five of his Delille Cellars
wines, was a foolproof formula for “Happy Guests.”  I
felt like the conductor of a talented symphony, except this gathering
of talent needed no supervision or direction. They had a vision and they
performed admirably. The skills and ingredients our chefs brought to the
table matched the elegance of the wine masterfully.
Our 35 guests were treated to an evening of eye-popping food-wine pairings
with each course more impressive than the one before. We ended the night
savoring Alki Pastry Chef Jane Gibson's signature "Killer Chocolate
Cake” paired with the long sold-out Doyenne Syrah. I knew it would
be a great night when everyone raved about the first course pairing of
Chaleur Estate Blanc with Seared Scallops. It was extravagance and balance
with each sip.
The DeLille wines all showed a pedigree that has put them at the head
of the class since the winery's inception in 1992. Copper River Salmon
never tasted better with Chef Thiessen's smoked tomato relish and chive
butter sauce. Chef Otter's free range elk was the perfect foil for two
very fine Cabernet-based blends, Chaleur Red and Harrison Hill.
It was heart-breaking for attendees to discover that the wines we enjoyed
were sold out and no longer available, but a conversation with Chris Upchurch
put them on a mailing list for future vintages. Speaking of the future,
watch for an encore Salty’s Winemakers Dinner in the fall, but it
will be a tall order to top our maiden effort. For more on DeLille Cellars,
go to www.delillecellars.com. To receive notice of next event, go to http://www.saltys.com
and join our Private Email List.
WillaKenzie Estate event pairs wine tasting with Portland
Salty’s cuisine.
PORTLAND—When WillaKenzie Estate featured 2003 wines
for their Cellar Club Members May 21, they enlisted the culinary skill
of Portland Salty’s Chef Jeremy McLachlan. “They featured
wines for their Club members that were not yet available to the public,”
reports Chef McLachlan. “WillaKenzie wines go fast so Club members
get advance sales.”
“The winery focuses on different varieties of Pinot grapes. They
have a stunning Sparkling wine,” says Linda Addy, Salty’s
Portland Managing Partner. To complement the wine tasting, Salty’s
served hor d’oeuvres for nibbling: An antipasto tray with grilled
spring vegetables and assorted meats, a fruit tray with blackberries and
raspberries, Salty’s house-smoked salmon, poached prawns and oysters
on the half shell with a champagne mignonette.
The WillaKenzie Estate Cellar Club is an excellent way for wine lovers
to build personal collections. The Cellar Club introduces you to limited
production wines through four yearly shipments. Cellar Club members have
the opportunity to sample and purchase additional bottles of their most
sought-after wines before they are released. Several select bottlings
of Pinot Noir are offered exclusively to Cellar Club Members.
WillaKenzie Estate is located in Oregon's Willamette Valley on rolling
hillsides in the Chehalem Mountains. The winery was named after the Willakenzie
soil on which the vineyards are planted to convey the influence that the
soil imparts on the wine's flavors and aromas. The vineyards are planted
with grapes of the Pinot family, mostly new Dijon clones of Pinot Noir
and Pinot Gris from the Alsace region of France. Pinot Noir and Pinot
Gris are cool climate grapes, which are particularly well adapted to Oregon.
Find out more on their web site at www.willakenzie.com.
“The food and wine pairings were a pleasure to all. My crew from
Salty’s also had a good time and they even let us each pick a bottle
to take home,” says an appreciative Chef McLachlan. Come into the
Portland Salty’s and enjoy the WillaKenzie wine on Salty’s
wine menu which won Wine Spectator Award of Excellence in 2004. Make your
reservation today by calling (503) 288-4444 or go online to http://www.saltys.com/reservations.
Mintz–her words.
 By
Eileen Mintz, Public Relations Spokesperson for Salty’s
Chef Keith Otter, a James Beard House invitational chef, who hails
from Sun Valley’s Chandler’s Restaurant and Baci’s Italian
Restaurant, joined Salty’s dream team as guest chef last month to
present free-range Idaho elk at Salty’s first visiting-chef winemaker’s
dinner held at Alki. It was hosted by Salty’s Chef Dan Thiessen,
who set the stage with a Copper River Salmon dish. Salty’s Sommelier
Tim O’Brien paired DeLille Cellars wines with the
chefs’ creations. To receive notice about the next event this fall,
join Salty’s Private Email List at http://www.saltys.com.
(Also see story above.)
Make time to attend Alzheimer Young Professionals’ Fundraiser
“A Tasteful Evening,” a culinary celebration featuring
great Northwest chefs. Included is Salty’s Group Executive Chef
Dan Thiessen who will prepare a five-course meal complemented with stellar
Northwest wines on June 23 at 6:00 p.m. Be sure to arrive on time for
the reception featuring hors d’oeuvres and a signature cocktail
by Kathy Casey. The place: Bell Harbor International Center, Pier 66.
Call (206) 363-5500 to purchase their $100 tickets.
Chefs on Parade - Cooking with Class, Salty’s annual charity
event to benefit Providence Elder Place and Heritage House at the Market,
will take place on September 22. The charity event committee, headed by
Connie Adams of Seattle Dining, plans for Salty’s Chef Thiessen
to host 20 visiting chefs cooking for tables of 8 guests. Attendees rotate
to different tables for a total of 3 classes by the chefs of their choosing.
Alki Pastry Chef Jane Gibson will teach a class on chocolate. For more
information, please email connie@seattledining.com.
Alki hosts Seattle Hotel Concierge Association.
SEATTLE—Salty's on Alki was honored to host the Seattle
Hotel Concierge Association annual trade show event on April 25, 2005,
in their Private Dining Rooms.
“The weather was sunshiny warm, the attendance was phenomenal,
and over thirty vendors showcased their products and services,”
reports Marty Markey, Salty’s on Alki Concierge Representative.
“It was an exciting evening with Salty's catering staff serving
delicious hors d’oeuvres ensuring no one left hungry!”
Present at the event, and in our photo from left to right, were Charlotte
Mooney of the Warwick Hotel, Byron Wetzlar of the Sorrento
Hotel, Charlotte Jernigan of the Westin/Red Lion Hotel, Marty Markey
and Bonnie David, Alki Managing Partner. Taking the spotlight is
a beautiful flower arrangement donated by Flowers 2 You of Seattle.
“It was wonderful to be a part of such a flawless, fun networking
event. Many thanks to Flowers 2 You for the flower arrangement. It graced
the Alki entryway for many days. A huge thanks to all of those who helped
make the night possible. We appreciate all you do and look forward to
hosting the event again soon!” says Markey.
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