by Jeremy McLachlan, Executive Chef for Salty's on Alki Beach [ Email
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February 2012
Alki chef's blog.
By Chef Jeremy McLachlan
Sunday equals Funday. We will be moving our weekend brunch to Sundays only starting Saturday, February 18. Valentine’s Weekend Brunch will be served both Saturday and Sunday, February 11 and 12. But don’t worry, Saturday brunch will come back just in time for Easter weekend, April 7 and 8. Also, we will continue some of our wonderful brunch-style items on our Saturday Lunch Market Sheet. We will feature brunch dishes like Eggs Benedict with silky smooth hollandaise or Dungeness Crab Benedict with a tangy and succulent Béarnaise sauce. We will also have our famous Lunch Menu available with Blackened Salmon Caesar Salad or our ever so popular Prime Rib Dip Sliders along with our Lunch Market Sheet. Our first seating will be at 10:00 a.m. on Saturdays and the last seating will be at 3:00 p.m. We will also be extending our "Don't Worry Be Happy" Menu hours from 2:00 to 6:00 p.m. on Saturdays. So come in and eat, drink and be happy!!!
Valentine’s Day is approaching at a rapid pace and we have limited seats remaining, so be sure to call us right now at 206.937.1600. This year we have tiered the menu in packages. If you want to sit back relax and not deplete your bank account, we have the perfect package for you. If you want to go all out and have wine-paired courses with flowers for your loved one, we have that also.
If you do not have a Sig-O (significant other), as my wife would say, then I have the perfect get-together for you. On Thursday, February 9, we are holding a cocktail mixer for all the single people out there. You might get a Sig-O for Valentine’s Day out of it! Here's the story:
Screw Valentine’s Day Singles Mixer Feb. 9th.
If you’re looking for a date for Valentine’s Day, you’ll want to consider our “Screw Valentine’s Day Singles Mixer” in the Salty’s on Alki bar on Thursday, February 9, at 6:00 p.m. It’s your chance to meet new friends—perhaps the love of your life—as you enjoy food and drink specials and live music. Music begins at 7:00 p.m. Enjoy our Café-Bar Menu along with these drink and food specials:
French Kiss
Whipped Cream Vodka, Chambord Raspberry Liqueur,
Pineapple Juice, Coconut Water Chocolate Covered Strawberries
House-Infused Strawberry Vodka, Godiva Liqueur, Madagascar Vanilla Bean
Simple Syrup, Chocolate-Dipped Strawberry 50-Cent Oysters
On the Half Shell Shucked at The Party Prawn Cocktail
With Vodka-Scented Bloody Mary
Please call us for reservations at 206.937.1600.
Now serving live music in the café-bar.
Live music has returned to the Salty’s on Alki Café-Bar along with Late-Night Happy Hour, from 8:00 to 10:00 p.m. Seattle jazz singer, Elizabeth Dawson, returns in February on the 11th and 25th. With vocals described as “magical” and “mesmerizing,” Seattle’s singing star will enchant you!
The music plays from 8:00 to 10:00 p.m. Accompanied by Michael Cosgrove on guitar and Rod Backman on bass, Seattle’s jazz enchantress will channel her favorite muse, Billie Holiday, pay tribute to Cole Porter and Jobim.
Along with the tunes, Salty’s Café-Bar features Friday and Saturday Late Night Happy Hour from 8:00 to 10:00 p.m. with yummy appetizers to pair with wines by the glass, brews on tap and bottled beer.
Hurry and get your spot because seating is first come, first served. Here’s the lineup.
January 2012
It’s time for your New Year’s Resolution. So what is it this year? Are you going to lose weight, kiss your loved ones more or spend less money on things you know you do not need? Well, I have to tell you my New Year’s Resolution. I am going to lose my pudgy belly that keeps growing with every mouthful of chocolate decadence or foie gras. If you want to know how to drop a few LBS then I have just the class for you. On Thursday, January 19, we are holding the “Eat Fish and Live” cooking class. The class will be taught by yours truly and our fabulous owner and health guru Kathy Kingen. We will make some great dishes using low-fat items without skimping on flavor (see story below).
I know this is going to pain you to hear after spending so much on the holidays, I have my Valentine’s Dinner Menu ready for you. I am really excited about this one. The reason I am talking about it is because the early bird gets the worm, which in turn gets the fish, if you know what I mean! I have created a great menu with three different price packages. Some include wine paired by our amazing Sommelier Tim O’Brien and others include flowers at the table for you and your loved one.
I’m sorry to tell you that due to a scheduling conflict, Salty’s will not be able to make it to Gifts from the Earth at South Seattle Community College this year. I love this event. It is truly one of the best in the city. Even though Salty’s will not be there, I strongly recommend you make it to support this fantastic culinary program, Saturday, January 28. Visit southseattle.edu for more.
New Year’s Resolution "Eat Fish And Live" Cooking Class.
What’s your New Year’s resolution? Lose weight? On Thursday, January 19, at 6:00 p.m., we are holding the “Eat Fish and Live” Cooking Class at Salty's on Alki. The class will be taught by Executive Chef Jeremy McLachlan and Salty's fabulous owner and health guru Kathy Kingen (you read her Good for You blog, right?). We will make some great dishes using low-fat items and without skimping on flavor. Here’s your menu:
The Power of Greens: Braised Winter Greens
(Chef is not the only Fun Guy in the room)
How to Make Mushrooms Work for You:
Sauteed Mushrooms with Chardonnay and Fresh Herbs
A Hot Bath Feels Good:
Poached Alaskan Salmon with Fresh Apple Chutney
Antioxidants for Dessert:
Fresh Berries with Greek Yogurt Scented with Lavender
The class includes recipes to take home with you, a glass of wine and a healthy cocktail, all for only $30. So make a note on your calendar for Thursday, January 19, and give us a call at 206.937.1600 to be part of this fun-tastic cooking class that starts at 6:00 p.m. Reservations by phone are required and seating is limited.
Now serving live music in the café-bar.
Live music has returned to the Salty’s on Alki Café-Bar along with Late-Night Happy Hour, from 8:00 to 10:00 p.m.
Seattle jazz singer, Elizabeth Dawson, was the opening act in early December and she returns in January. With vocals described as “magical” and “mesmerizing,” Seattle’s singing star will enchant guests on January 7 and 21. The music plays from 8:00 to 10:00 p.m. Accompanied by Michael Cosgrove on guitar and Rod Backman on bass, Seattle’s jazz enchantress will channel her favorite muse, Billie Holiday, pay tribute to Cole Porter and Jobim and sprinkle in a few holiday favorites.
Along with the tunes, Salty’s Café-Bar features Friday and Saturday Late Night Happy Hour from 8:00 to 10:00 p.m. with yummy appetizers to pair with wines by the glass, brews on tap and bottled beer. Hurry and get your spot because seating is first come, first served. Here’s the lineup.
December 2011
It is time to Party!!! Time to celebrate at Salty’s on Alki. We have our magical nutcrackers up and the Alki Chef Team has sugar plums and fun holiday dishes planned for you. We will change our specials and market sheets daily to give you that warm, cozy feeling. I love the holidays!!! It is my favorite time of year because I get to spend it with my family and loved ones. So why not come into Salty’s and enjoy our fantastic Family Feast? This is a great way to share your meal with the entire table and have a side-splitting time.My favorite is Salty’s Classics Family Feast for $50 per person featuring a Double R Ranch New Yorker with Rogue River Blue Cheese and Wild Alaskan King Salmon. See our Dinner Menu for more dinner feast options.
Have you been to the Nutcracker Ballet? When you visit us at Salty’s in December, be sure to ask your server for a 15% discount coupon for Pacific Northwest Nutcracker Ballet select performances of the Nutcracker. We have them ready for you!
Taste the magic of our Seattle Santa brunches.
“Salty’s is a brunch place the way Citizen Kane is a movie. No matter what you think of it, hordes of people will tell you it’s the finest ever, no question.” (NWSource 2007) Salty’s wins best brunch in every Seattle city poll year after year, hands down. During the holidays, it’s a must-do! We bend over backwards to dazzle you with our decor, delicious dishes, and Santa arrives for photos with you—or your kids! Ho! Ho! Ho! Old Saint Nick will join you on these weekends dates: 3, 4, 10, 11, 17, 18 and Christmas Eve. Ballerinas from Evergreen City Ballet visit Dec. 4 and 17, from 10:00 a.m. to noon. View our Weekend Brunch Menu then make reservations today.
Ring in the New Year on Alki Beach.
Salty’s is Seattle’s No. 1 location for ringing in the new year. Salty’s Chef Jeremy McLachlan has designed a special menu just for New Year’s Eve. Your options include spectacular treats like Dungeness Crab-Stuffed King Salmon, Live Maine Lobster, Tableside-Carved Chateaubriand for Two, Lavender-Crusted New Zealand Rack of Lamb. See the complete menu at saltys.com/seattle. The first seating is at 6:00 p.m. with last seating at 10:45 p.m. View our New Year's Eve Menu then make reservations by calling 206.937.1600.
Now serving live music in the Alki Beach Café-Bar.
Seattle jazz singer, Elizabeth Dawson, will be the opening act on December 2, when live music returns to Salty’s on Alki. With vocals described as “magical” and “mesmerizing,” Seattle’s singing star will enchant guests in Salty’s Café-Bar on Friday from 8:00 to 10:00 p.m. Accompanied by Michael Cosgrove on guitar and Rod Backman on bass, Seattle’s jazz enchantress will channel her favorite muse, Billie Holiday, pay tribute to Cole Porter and Jobim and sprinkle in a few holiday favorites.
On Saturday, December 3, Salty’s stage will rock to Poodlebomb, when the self-described shlock and roll band detonates musical mayhem on Alki Beach. Poodlebomb’s demolition team is Paul Kroeger, lead poodle, Mark Fluegel, bass bomber, and Chris Czichas, percussion specialist first class. Join us Saturday 8:00 to 10:00 p.m.
Salty’s Café-Bar features Friday and Saturday Late Night Happy Hour from 8:00 to 10:00 p.m. with yummy appetizers to pair with wines by the glass, brews on tap and favorite bottled beer. Hurry and get your spot because seating is first come, first served. Here’s December’s lineup.
“How to handle the in-laws” Seattle cocktail class.
This holiday season learn how to handle the in-laws with familiar cocktails in an absolutely relative class. Chef Jeremy of Salty’s on Alki will demonstrate the art of mixing five drinks from Salty’s bar menu, each paired with snacks from West Seattle’s landmark restaurant to complement the holiday spirits. The five drinks on the syllabus for the Cocktail Class are:
Skinny Colada
Sexy City Cosmo
Johnny Appleseed’s Darkside
Cranberry Spiced Mojito
Hot Buttered Rum
Chef Jeremy offers this teaser recipe for Salty’s Skinny Colada: Ingredients are 1 shot passion fruit rum, ¼ oz. simple syrup, ½ oz. lemon juice and 3 oz. coconut water. Fill a shaker with ice. Add all ingredients to the shaker. Shake for 15 seconds. Strain into a sugar-rimmed martini glass. The one-hour class is limited to fifty guests and will be offered on Thursday, December 15 at 6:00 p.m. Samples of the drinks and snacks will be served. Students who pass the class will go home with recipes for the cocktails and food creations. Class costs $30. For reservations call us at 206.937.1600.
November 2011
I want to teach you how to prepare your best Thanksgiving feast for your family and friends. I will present a Thanksgiving Cooking Class one week before the holiday in the kitchen of Salty’s on Alki Beach.
Learn how to cook a turkey the right way at my Thanksgiving Cooking Class on Thurs. Nov. 17 at 5:30 p.m. With my sous chefs, I will teach how to properly brine, season, stuff and cook a turkey. Then we’ll teach the preparation of my favorite three side dishes for Thanksgiving: perfect mash, Dutch apple stuffing and green beans with hazelnut and preserved lemon butter. Pastry Chef James Gibson will demonstrate dessert. The one-hour class has limited space and will be offered on Thursday, November 17, at 5:30 p.m. Guests will receive samples of the food creations and drinks, which will include apple cider and Beaujolais wine. Class costs $30. Enroll today by calling 206.937.1600.
Alki “First Tuesday Tune-Up” cocktail party is for a good cause.
Do you love cocktail parties for a good cause? Mark your calendar for Saltys on Alki’s “First Tuesday Tune-Up” cocktail party which highlights a local non-profit organization (NPO) giving them a stage to voice their passion. Seattle Children’s Hospital is in the spotlight for Tuesday, December 6, from 6:00 to 9:00 p.m. Enjoy live tunes from Salty’s Emcee Victor Janusz (our resident weekend brunch pianist) and a subdued set from the VJ Jazz Duo with guest vocalist Carol Potvin—they promise to include some holiday favorites!You’ll have fun while learning about this local NPO. Enjoy a great selection of noshes and drinks. Salty’s Happy Hour is from 3:00 to 6:00 p.m. so come early! Well, of course, you’ll be asked to donate money (your choice) or your time or just raise a glass to their efforts! Make reservations online or call us at 206.937.1600.
October 2011
The leaves will change. Oh, yes, they will. October is a great time of year to come into Salty’s. Both wild salmon and halibut are coming to their season finale. So come see me and get some wonderful fresh salmon or halibut while you still can!
It is time for Salty’s team members to show you their true artistic talents. We are holding a Pumpkin Carving Competition for our staff and family members. We want you to pick your favorite. The pumpkin voted best by our guests wins a grand prize of $200 and second place gets free brunch for two. Everyone will submit their entries on Monday, October 24, and then all week we want you to pick your favorite. So be sure to come see us in October, especially during our pumpking carving contest and let us know which one you like best! We will announce the winner on the Halloween, Monday, October 31.
Support Haitian relief at Salty's on Alki's “First Tuesday Tune-up” Oct. 4.
On October 4, Salty’s on Alki continues its new “First Tuesday Tune-Up” series of cocktail party fundraisers, which offer various non-profit organizations (NPO) an opportunity to bring awareness to their cause on the first Tuesday of every month.
One Hundred for Haiti is a global collective of individuals, artists and businesses providing long-term, sustainable projects—such as rebuilding supplies and support—to post-quake Haiti. This group has been directly responsible for sending fifteen tons of food to the country, as well as medical supplies and funding for emergency healthcare.
HOPEH focuses its work on their Sentre de Sante Mt. Carroll de Juampas medical clinic in Juampas, Haiti. The clinic provides much-needed medical treatment to the impoverished citizens of this Haitian community. Donations are essential to the clinic’s operation, since many cannot even afford the 75-cent fee for treatment.
Salty’s on Alki celebrates the hard work of both of these grassroots organizations and asks for your support by attending our “First Tuesday Tune-Up” this month. Please join us on Tuesday, October 4 from 6:00 to 9:00 p.m. as First Tuesday Emcee Victor Janusz (Salty’s resident Brunch Pianist) introduces local representatives from these two organizations, with a beautiful photo display from local photographer Anneke Wambaugh (postcard-size prints will be available for sale with all proceeds going to Haiti), and the music of internationally renowned blues-rock guitarist Leif Totusek, who recently appeared in concert at the Triple Door!
You’ll especially love Salty’s Haitian-inspired Crispy Halibut Cakes with Epis Sauce, a blend of peppers, garlic, herbs and oil (for $10) and The Voodoo Mixer, a blend of Haitian Rum, Lime and Lemon Juices, and Ginger Beer (for $8) created by Executive Chef and Managing Partner Jeremy McLachlan and Bar Maestro Blake Webb. Make reservations today to attend our soiree in support of Haiti and the good people that are making a difference there every day. Make reservations today for Salty’s First Tuesday Tune-Up and watch Salty’s Good Times newsletter for future First Tuesday Tune-Ups featuring a different NPO each month. Here are dates to save:
Grilled housemade bratwurst and mustard made with a brewery’s dark beer
Salty’s famous Blackened Cod Tacos with cabbage slaw, chipotle aiol, and queso fresco
Stout Cakes with dark chocolate and stout frosting
We’ll have a snack table, too, with nuts, popcorn and other fun bites. Oh, and we’ll have games to play so get your fun hat ready. Call 206.937.1600 for reservations today.
Don't miss Salty's Chefs’ “Clam Boil” only $25.99 on Oct. 6.
Mark a big “Salty’s” on your calendar for Thursday night, the 6th of October, because this is one night you won’t want to miss. It’s an old-fashioned Clam Boil starting at 5:30 p.m. The clams are fresh and tasty from our local waters and our chefs will boil them up with local corn, sweet onions, potatoes and mirepoix (the wonderful French flavor base of carrots, celery, onions). It’s all about seafood and it’s in honor of our October “Aw Shucks” Amorous Oysters Festival. It’s served with Salty’s world-famous seafood chowder chock full of scallops, clams, bay shrimp and bacon. It comes with our Kicked-Up Caesar Salad with creamy dressing, ground Parmesan and lemon relish. Top it off with some great crusty bread for dipping. Then wash it all down with a pint of Hopworks Urban Brewery’s Organic IPA. This namesake IPA from Portland’s first eco-brewpub is quickly becoming a Northwest classic, with resinous flavors of citrus fruit and pine—a delightful complement to the sweet and briny seafood. Read more.
Free waterfront parking for Husky games.
SEATTLE AND REDONDO BEACH—Say goodbye to the traffic hassles at Husky home games. Adios to traffic jams, parking fees and long walks to the stadium and back afterwards. Park at Salty’s free and speed your way to and from the games on our Husky Express! Catch it at either Salty’s on Alki Beach or at Redondo Beach for just $30, plus receive a free gift card for a future visit to Salty’s. Come early for our world-famous all-you-can-eat Saturday brunch at Alki or lunch at Redondo, and after the game, join our Dawg Day Happy Hour from 3:00 to 6:00 p.m. at Alki and 2:00 to 6:00 p.m. at Redondo. For reservations and tickets, call 206.905.1956 right now.Here’s the Huskies Game Schedule. Go Dawgs!
September 2011
September is your last opportunity to grab this weather, come sit out on our decks and enjoy a wholesome beverage. I love September for many reasons: great produce, back to school, break from the kids and the last of fresh halibut and salmon. The season for halibut and salmon is coming to a close so make sure you grab the locally caught wonders of the sea. Do you like your fish stuffed? Seared or fried? Apple-wood oven-roasted? We have it for you.
Salty’s is just a stone fruit throw away. What is a stone fruit? Well, stone fruits are peaches, plums and apricots. These Yakima Valley fruits will be popping up all over our menu. The nice citrus notes of an apricot go really well with a blackened halibut or even a nice grilled piece of salmon. I love using a plum salsa recipe at home for chicken, fish and even steak—see for my recipe.
Have you ever infused your own liquors? I am doing it now with my new Bar Manager Blake Webb. We are having fun grabbing local produce and then mixing it into alcohol. We are very excited to test new recipes and will have a new drink menu for you in September. We are making five new infusions using five main liquors: Fig and Cinnamon Bourbon, Strawberry Vanilla Vodka, Passion Fruit and Kefir Lime Rum, Sweet Pepper Tequila and an Apricot and Thyme Gin. (I feel like a mad scientist MUHAAAHAAAHAAAA!) Come see us in September and get infused! Watch for our new cocktail menu here.
Alki “First Tuesday Tune-Up” cocktail party is for a good cause.
Do you love cocktail parties for a good cause? Mark your calendar for Saltys on Alki’s “First Tuesday Tune-Up” cocktail party which highlights a local non-profit organization (NPO) giving them a stage to voice their passion. ArtsWest Theatre is in the spotlight for Tuesday, September 6, starting at 4:30 p.m. Enjoy live tunes from Salty’s Emcee Victor Janusz (our resident weekend brunch pianist) and live performances from singing stars Nick Desantis, Jadd Davis, Joanne Klein, Christine Riippi and others!” You’ll have fun while learning about this local West Seattle NPO. Enjoy a great selection of noshes and drinks including:
Esme’s Favorite Pub Fish & Chip Beer-Battered New England Style $10
Salty’s Happy Hour is from 3:00 to 6:00 p.m. so come early! Peruse our Bar and “Don’t Worry Be Happy Hour” menu and, well, of course, you’ll be asked to donate money (your choice) or your time or just raise a glass to their efforts! Throw your business card in the fish bowl to win prizes like Salty’s brunch for two and tickets to ArtsWest.
ArtsWest Playhouse and Gallery, the resident West Seattle theatre (our neighbor just up the hill), launches its 2011-2012 Season with Amy’s View by British playwright David Hare. Directed by ArtsWest’s Theater and Education Director Christopher Zinovitch, the show starts Wednesday, September 7. Mostly set in a London suburb, Amy’s View spans eighteen years, from 1979 to 1997. Esme is a brilliant and famous London stage actress who is facing a midlife career crisis as the theater is becoming irrelevant. Her daughter, Amy, is in love with Dominic, who is more interested in film and fame. Financial pressures and the changing landscape of the arts and media threaten to tear mother and daughter apart.
Director Christopher Zinovitch has this to say about Amy’s View: “It’s about the importance of passion in your life. Esme’s passion is the theater, Amy’s is love and having an open heart, Dominic is passionate about fame and being seen. And getting all that passion into one room forces the truth to come out in surprising ways.” Make reservations today for Salty’s First Tuesday Tune-Up and watch Salty’s Good Times newsletter for future First Tuesday Tune-Ups featuring a different NPO each month. Here are dates to save:
It’s all for a good cause, cocktail party fun and sharing passion.
August 2011
Some of the best restaurants in the world are run by chefs, like Gordon Ramsay, Bobby Flay, Emeril Lagasse and Michael Mina. Now the best waterfront seafood restaurant in Seattle will add its name to that list! It’s true, I’m getting out of the hot kitchen to chat with you about food when you come into Salty’s on Alki. Can you find me? is the question. I will be changing my clothes more than a Broadway performer. Chef coat or tie. Hmmmm, how about both today? Ha ha. Enough about me, let’s talk about my favorite subject FOOOOOOOOOOOOOOD.
This is the best time of year to be a Seattleite with an appetite. You’ll love the local vegetables we’ll have all this month, like patty pan squash from Full Circle farms. It has a nice fresh snap to it with subtle bitterness at the finish. We are also featuring English peas from Willie Greens; they are the size of an eraser on a pencil and are so sugar sweet, you will think they are injected with fructose. Talking about these veggies is making me hungry, and I hope it is making you hungry, too. I do have one more item that I have to talk about. Yes, I have saved the best for last.
This next vegetable is not toxic but its leaves are. This vegetable’s consumption in the US has grown thirty percent in the last twenty years. Ninety-three percent of American gardeners grow this vegetable. Figure it out yet? Okay, one more tip. As of 2007, Americans spend more money on this vegetable in salsa than they do in ketchup. If you do not know the answer by now, I cannot help you. This month I am bringing back the best summer starter on the planet, our famous Heirloom Tomato Gazpacho. This is a blend of tomatoes, celery and other fantastic vegetables that is marinated in balsamic vinegar for twenty-four hours then blended with olive oil. When I think of summer, I think Gazpacho. We will be doing it different ways during the month of August, but there will be a blend of seafood that adds a punch to this wonderful dish. Here's the recipe and have fun! Remember, sunscreen helps.
July 1, 2011
Where’s Waldo? I mean where’s Chef Jeremy? Am I on the waterfront, at the Bite or in Lacey, Washington? Well if your answer is all three, you are correct. This month I will start to feel like one of those celeb food network guys. I start the journey at Guest Chef on the Waterfront, on July 13, a fundraiser that benefits Farestart (my favorite charity in Seattle because they focus on giving the underprivileged a chance at a second life in the culinary world). This event includes all the chefs that do their famed Guest Chef’s Night along with local wineries. For only 75 bucks you get great tastes of food and wine and lots of entertainment. I will serve our famous chocolate almond clusters and peach ginger sangria (to die for). Only a few days later I will be at Bite of Seattle Alley hosted by Tom Douglas to benefit Food Lifeline. For only 10 bucks, you get to sample six tastes from great restaurants like Salty’s!!! The Alley is open all weekend but Salty’s will only be there on Saturday (who would run our famous Sunday brunch?). At the Alley you get to taste our mini bay shrimp Louie salad served in a small bowl that I think is pretty sexy (yes, I am weird). See for more. So people tell me all the time that I am a fun guy. I think they say this because I am short and stubby like a mushroom. This year I will do a demo at the fun and vibrant Pacific Northwest Mushroom Festival in Lacey, Washington. This is a real kick in the pants, and I will be on stage cooking seafood with mushrooms. The event is Saturday and Sunday, July 23 to 24, so I hope to see you there!
Get a peek at the fireworks on Alki Beach.
You can catch a glimpse of the fireworks over Lake Union beginning around 10:00 p.m. on the 4th of July. If you’re here for sunset, you’ll be treated to a world-famous event as reported by CNN’s Patrick Oppmann. CNN.com readers had a lot to read about Seattle in a March 2011 story by Oppmann. We especially appreciated his saying, “For the best sunset views [in Seattle], try Salty’s on Alki.” He also listed a comment by Yogababy on our view, “Get a table near the window and you will see the most spectacular (sight) as the sun reflects off the buildings downtown.” We also attest, Salty’s on Alki has the Best View of Seattle in Seattle®—our trademark! Read the full story at www.cnn.com. Then come dine on our Funshine Decks™ before the fireworks start, or join us in the dining room where we feature floor-to-ceiling windows showcasing the magnificent Seattle skyline. View our Seattle menus then make reservations today.
Party on the Alki Beach patio with Four Vines Winery, July 9.
You’ll want to join us on the patio at Salty’s on Alki Beach when Four Vines Winery arrives on the Drink Naked America Tour Bus, Saturday, July 9. A big red bus will pull right up to Salty’s in West Seattle showcasing Naked Chardonnay and other Four Vines wines.
Join the Patio Party from 2:00 to 5:00 p.m., which will include The Naked Chardonnay, the Four Vines Old Vine Cuvee Zinfandel and a White Sangria made with Salty’s House-infused Tangerine Vodka, Naked Chardonnay and “Secret” Citrus additions ($7 per glass).
The bevvies will be further enhanced with Executive Chef Jeremy McLachlan’s “Fixin’ to Burn” BBQ, which includes Applewood Smoked Pork or Beef Brisket Sandwich served on a house-made brioche bun, with Rockridge Orchards Apple Cider Spiked Cabbage Slaw and Chipotle Mayo, Trevor’s Loaded Baked Potato Salad and Watermelon Scented Balsamic Syrup all for $12 (excluding tax and gratuity). Salty’s on Alki Bar and Happy Hour menus will also be available. Salty's "Don't Worry Be Happy" hours are 3:00 to 6:00 p.m. daily. Make reservations today.
Four Vines Winery was created in 1994 in Paso Robles, California. They feature eclectic, appellation-specific Zins, and one kick-ass no-oak “Naked” Chardonnay. Today, the winery produces approximately 100,000 cases.
June 10, 2011
We’re Firing Up the Grill
Over the past few market menus, the word has been “foraged.” Well, now the new word of the week is “grilled.” This time of year calls for firing up the grill for outdoor dining so this week is all about seasonal creations and light preparations.
I’m bringing back a classic Northwest salmon preparation with my new Cedar Smoked Alaskan Wild King Salmon served with Roasted Fingerling Potatoes, Grilled White Peach Chutney and a Balsamic Reduction. Here we will cold smoke the salmon —the process of smoking with ice above the embers so it does not cook the fish. We will then roast it in our wood oven with a rub on top of brown sugar, salt, cardamom, coriander, smoked black pepper, and a touch of cayenne for a little punch. My special twist on this dish is that I’m grilling white peaches to caramelize their sugars and then turning them into a sweet, spiced condiment for the fish.
You asked for more salmon on my menu, so this week that is what you are getting! In a second preparation, I’ll serve Grilled Copper River Salmon with Tomato Risotto, Artichoke Pesto and a Balsamic Reduction. This is another simple but elegant presentation utilizing the freshest ingredients of the season.
Finally, this week I’m doing a mouth watering 6-oz. Top Sirloin with Grilled Baby Artichokes, Tarragon Aioli and Demi-Glace. This dish will give big flavor for lighter appetites. We will simply dust the top sirloin with salt and course pepper and grill it to your liking. I’m getting in gorgeous little baby red artichokes that need no more than a quick cook on the grill to make them shine.
What’s on Deck for the First Week of June at Salty's on Alki Beach? Our deck opening party is upon us tonight (in spite of all this rain!), so this week we are changing some things up in the name of outdoor dining!
To start, you're invited to our "Wild Ones" Fish Fry tonight. There's nothing better than fresh Alaskan halibut and salmon. Reservations are required, please call us asap! In Seattle call Alki Beach 206.937.1600 or if you're south of Seattle, call us at Redondo Beach 253.946.0636. If you're in Portland, call us at 503.288.4444. Hope to see you in Seattle!
When you come into Salty’s on Alki this week, start with my Alaskan Halibut Ceviche with Avocado Carpaccio, Red Jalapeño Fire Sauce, Crumbled Queso and Tortillas. This will be a nice light dish with fresh, clean flavors to enjoy in the sun, at least that’s what we are all hoping for! Ceviche is a cooking method that uses an acid, in the form of citrus juice or vinegar, to cook the fresh fish. This dish will have elegance to it but still be fun for sharing with the entire table.
Another excellent starter is our new Honey Walnut Shrimp with Candied Walnuts and Ginger-Kaffir Lime Dressing. Here we decided to make something a little more exotic than our usual Coconut Prawns. The fresh gulf shrimp are fried in a crisp tempura batter and served with the candied walnuts for a crunchy sweet component. The dressing adds cool creaminess with a kick of heat and a whole lot of pizzazz!
If we had you at “Tempura Shrimp,” then don’t miss our Don’t Cry for Me Sushi Roll filled with Tempura Shrimp and served with our Red Jalapeño Fire Sauce, Plum Salsa and a healthy dose of Passion Fruit-Habañero Vinaigrette.
As for our featured entrées, I encourage you to take your pick between two delicious halibut dishes during our “Just for the Halibut” Festival. If you are in for a casual dinner, you simply must try our Halibut Fish and Chips with Beer Battered Fries and Whole Grain Mustard Tarter Sauce. But I know that some like it hot, so for those of you heat-seekers, go with my fiery Blackened Alaskan Halibut with Sticky Rice, Plum Salsa, and more of that addictive Passion Fruit-Habañero Vinaigrette.
Now that I’ve sold you on the food, it's time to make a reservation and enjoy our waterfront decks with the return of sunshine this weekend! Viewmy current Seattle menus then make reservations today or give us a call at 206-937-1600.
June 2011
I am sitting here realizing that the sun actually does exist. Wow!
This month we have some very special things going on. On the first of June, I will be on New Day Northwest on King 5 TV at 11:00 a.m. Tune in to hear us talk about halibut, the mighty flounder of the sea. I will show viewers how to cook this amazing fish two different ways, Halibut Ceviche and Pan-seared Halibut with Morel Mushrooms.
One of my favorite annual Seattle events is Guest Chef on the Waterfront, or as we like to call it, GCOW. Join me and many other Seattle chefs on Wednesday, July 13, for a fun-filled evening with wine, bites and entertainment. I will serve my famous Peach and Ginger Sangria and a fresh Oregon Bay Shrimp Louie. To complement the delectable bites, 30 Rhone Rangers’ member winemakers from Washington, Oregon, Idaho and California will pour their premium Rhone varietal wines. Buy your tickets online at farestart.org soon because it sells out quickly. All proceeds go to Farestart.
"What am I thinking about today? I am happy to say that I have started my own Twitter site. Here I give you tidbits of information daily about local product, fun events around Seattle and cooking tips. Follow me and I will follow you!
Local produce is springing up all over the city and it is making my wheels turn. The window for fresh local produce is tiny in the Pacific Northwest so make sure to take advantage of it when it’s here. Local farmers’ markets throughout the city of Seattle are the best places to shop. Have you ever grown your own vegetables? Nothing compares to the freshness and flavor. You get the same thing at these wonderful farmers’ markets. Visit www.seattlefarmersmarkets.org for details.
May 19, 2011
Fresh vs. frozen salmon: Can you tell?
This week, we will be changing a few things around on our Seattle market sheets to reflect the season. For instance, we will be using fresh rhubarb from Mount Vernon, Washington, a lot on our new menu as a delightful component to some of our savory dishes. In one such dish, our friend Lars Haneberg came up with a creative idea to test and educate our guests’ palates. We will feature two pieces of salmon on one plate, but the trick is that one half will be frozen Queen Charlotte king salmon and the other will be fresh Alaskan troll-caught salmon. The fresh salmon will be served with spiced rhubarb compote scented with ouzo, a Greek anise-flavored liqueur. The frozen Queen Charlotte salmon will be topped with a fire-roasted corn salsa. Smashed potatoes and jumbo asparagus spears will complete the dish. This preparation will allow you to taste for yourself the difference between fresh and frozen salmon. One of my goals as a chef at Salty’s on Alki is to educate my loyal guests about the importance of quality seafood, and this is a fun way to serve you a delicious meal with a little something extra to walk away with. I hope to see you in my Seattle restaurant this week to try this enlightening dish! Plus you'll get to enjoy our fabulous waterfront views of the Seattle skyline. Make reservations online today or give us a ring at 206.937.1600.
May 2011
We’ve had our fill of April showers, so it’s time to bring on the May flowers—especially the edible ones! All the beautiful spring produce start to bloom in May, and the farmers markets start buzzing with bushels of lettuces, sprouts and morel mushrooms. One of my favorite farms in our region is called Full Circle. We’re now getting fresh, organic produce every day from this fabulous farm located in the basin of Mount Si. Just last week we received their arugula flowers. When I showed them to my chefs, they didn’t know what they were! These are just one of the fantastically unusual vegetables you can get from Full Circle stands found at many Seattle farmers’ markets. They have a CSA (community supported agriculture) program where they’ll drop off a box of fruits and veggies to your home every week. Pretty cool!
Mark your calendar for Taste of West Seattle on May 19 from 6:00 to 9:00 p.m. We will be there to help raise funds for our favorite West Seattle Charity, the West Seattle Helpline. This annual tasting event features a combination of 37 West Seattle restaurants, caterers, breweries and bakeries dishing up their best bites at The Hall at Fauntleroy. This year we’ll offer you our famous halibut fish tacos. Stop by and help us support this great cause. I recall that Jack, the owner of Husky Deli, always serves beer floats. If you’re not tempted by my tacos, then surely ice cream floating in dark beer will do the trick! Tickets are $40 in advance and well worth it.
I chose to serve halibut fish tacos at Taste of West Seattle because we’re in the full swing of halibut season in May. There are many halibut dishes on my menus in May, including our featured Halibut Nuggets. Make reservations today and come see me! When you come by, be sure to look up at the tree across the street for our eagles—see a slideshow of the Alki eagles above Salty's.
April 2011
Stop into Salty’s on Alki in April and you may notice something has changed. For the past several months, I've been researching a way to enhance and improve how we serve you. I know what you’re thinking: “If it isn’t broken, why fix it?” Well, a restaurant with the longevity of Salty’s doesn’t stay in business for 25 years by doing the same thing year after year. From time to time, I like to take a step back, consider new trends in the industry, and lead the pack with creative innovations. This month, I’m thrilled to present to you a new look and a new vision for my menus.
In addition to making it easier to read, with bold fonts and a cleaner, more streamlined appearance, our new menus are all about sustainable seafood and local meats, cheeses and vegetables. We’re adding new sections to the menu to give you more choices, such as “Small Plates” where everything is priced under $15 and sharing is encouraged. Under “Light Entrees” and “From the Garden,” you’ll find a wide selection of sustainably caught seafood and local meats and veggies at affordable prices for lighter appetites. We’re hoping this will reduce food waste and promote healthier dining options. Of course, our full-sized “Entrées” aren’t going away, but we are putting you in the driver’s seat by giving you the chance to choose sides for some items. Finally, our new “Family-Style Dining” section is a cool, interactive way to dine at Salty’s with a group of four or more. Here are some of my favorites:
Fresh Hand Made Sushi Roll
Choose “Crispy Tempura California Roll” with Fresh Dungeness Crab, Avocado, Asparagus and Wasabi Tobiko or our “Alaskan Way Viaduct” with Salmon Gravlax, Cream Cheese, Cucumber, Dungeness Crab and Spicy Mayo.
Vancouver Island Clams
Château St. Michelle Riesling, Uli’s Famous Cajun Andouille Sausage
Double R Ranch Reserve Cheese Burger
Local Ground Sirloin, Housemade Brioche with Crispy Shaved Bacon, Chef Trevor’s Pickles, Secret Sauce
Kodiak Island True Cod
Buttered Corn Off the Cobb, Piquillo Pepper and Fennel Salad
Plus, in the bar expect several new and exciting cocktails—like the Pear-Basil Martini featuring Grey Goose Pear Vodka with muddled basil and a pinch of pear purée—to accompany our drink-friendly “Bites” and “Nibbles.” All of these changes are for you, our loyal guests. I want to keep you excited and pique your interest each and every time you visit. Now there are plenty of new reasons to visit us again soon! Take a look at my menus and come see me soon. Let me know what you think! E-mail me at chef@saltys.com.
March 2011
March always signifies the coming of spring for me. I love to talk about all the great foods available every season, but this has to be the most exciting month for most chefs in the Pacific Northwest. The reason is because we are sick and tired of cooking squash and potatoes and we want fun new veggies to work with. I got my daily produce sheet this week and something stood out. It was the return of English peas. As the late Dave Niehaus would say, "My, oh my!” I love it when spring starts to show its lovely self with blooming sprouts, peas and bountiful carrots. So check out my current menus at saltys.com/seattle.
Seattle's hottest annual wine and food event—Taste Washington—is March 27. This has to be the biggest throw down of the year for wine enthusiasts in our region, and I'll be there serving up some bite-size beauties to nosh on while you're sipping. Visit ticketmaster.com for tickets and more information.
In other news, I've added an exciting segment to my weekly radio show on 570 AM, Sundays 11 a.m. to noon called "Hot Pick of the Week.” This idea came to me when I was shopping at the farmers market and noticed a lady looking at some sunchokes like they were from a distant planet. I went over and grabbed about three pounds and started to walk off. She grabbed me and said, "What the heck do you do with those things?” I told her about their nutritional value and how to cook them. Then, I realized that most people probably don't know what the heck to do with unusual vegetables, and it's my job as a chef to teach you. So now on the show I'll tell you about weird vegetables you might find at your local farmers markets, with recipes and tips on how to cook them. Keep up with my latest Chef Talk on my new daily radio blog Chef Talk with Salty's Chef Jeremy. I look forward to seeing you at Salty's on Alki in March!
Sip syrah at Alki on April 12 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—Syrah at Salty's on Alki Beach. Join us on Tuesday, April 12, from 6:00 to 9:00 p.m.
Syrah is seducing wine enthusiasts who have an affection for red wines with bold spices, rich fruit and silky texture. Salty's chefs will serve appetizers designed to showcase Syrah's outstanding affinity for food. Produced by Sommelier David LeClaire, of Seattle Uncorked and Wine World, and Salty's Sommelier Tim O'Brien, this very popular tenth annual event always sells out and features more than 35 North-west wineries. A portion of your $45 ticket will benefit FareStart.
FareStart is a culinary job training and placement program for homeless and disadvantaged individuals. Over the past 17 years, FareStart has provided opportunities for over 3,000 people to transform their lives, while also serving over 3.5 million meals to disadvantaged men, women and children. Tickets must be purchased in advance and will be available soon at FareStart.org or call 206.267.6223. Hope to see you there!
February 4, 2011
I love helping out South Seattle Community College (SSCC) with their annual “Gifts from the Earth” fundraiser. There was a reception with wine-tasting from more than 30 Washington wineries. I was one of fifteen chefs preparing a multi-course dinner for my table. The event raised more than $160,000 in 2011 and $150,000 in 2010. The proceeds benefit students and programs at SSCC with scholarships, tutoring, program equipment and tutoring. Were you there? You can read more at
SSCC Gifts from the Earth
and here’s the menu we had a great time presenting:
HOLIDAY INN
“Gifts from the Earth” January 29, 2011
Presented by Salty’s Executive Chef Jeremy McLachlan and His Wonderful Team
New Years Day Cocktail
Cure That Hangover Bloody Mary
Valentines Day Light Appetizer
Aphrodisiac Sampler for the Lovers
Easter Heavy Appetizer
Braised Bunny with Deviled Quail Egg
Fourth of July Salad
Mac Salad with Brauts and Brew
Halloween Soup
Jack-O-Lantern Bisque with Lobster Claw
Chef’s Birthday Light Entrée
A Birthday Surprise (What I Would Eat on My Day)
Thanksgiving Heavy Entree
Turkey Paillard with Stuffing and Fowl Gravy
Christmas Dessert
Christmas Pudding with Eggnog
New Years Eve After Dinner Drink
Champagne Celebration Cocktail
February 2011
I can smell love in the air. Wait, no, that's the lusty aroma of lobster coming from my kitchen. We're in the midst of our "Lobster Mania" and "Be Shellfish, Eat Me" Festivals so my crew is busy poaching lobster tails in butter, mixing up shrimp and sweet onion salad and sautéing shrimp to toss with pasta. Oh boy, I love shellfish, and it's the perfect aphrodisiac for this month of love!
Did you know that shrimp is America's favorite seafood? We eat a lot of it! For this reason, we use 100% sustainably caught shrimp at all three Salty's locations. We want to preserve the population of our favorite crustacean to make sure it is still around for us to enjoy for years to come.
Speaking of love, this Valentine's Day we are offering a three-course menu for all of you lovebirds out there (or come for our Weekend Brunch). We'll provide a romantic setting and menu to choose between a list of very special starter courses and entrées. I am especially excited about the dessert our Pastry Chef James Gibson created. It's a warm chocolate cake served next to a fantastic ice cream sandwich. We're calling his creation "Fire and Ice." So make your reservation and wave to me when you walk by my kitchen.
I'm making Salty's Valentine's cocktail Pheromone-Tini on KOMO First News @ 4 on Friday, February 4. Tune in between 4:00 and 4:30 p.m. They tell me anchors Mary Nam and Steve Pool will be the tasters. Can't wait!
January 2011
Oh where, oh where did 2010 go? I am very excited for the New Year, because my one-year-old son is just starting to walk, I have an exciting new winter menu and I have a new radio station to call home.
It is amazing how my view of life changed when my son, Maximus, came along. My morning routine now includes whipping up his winter breakfast of fresh pears with a touch of cinnamon and some goat's milk yogurt. I believe that if you feed your kid all of these wonderfully interesting foods when they are young, then they will grow up to be adventurous eaters and choose healthier options, too. Every day little Maximus gets his vitamins and nutrients in foods like lamb with quinoa and winter squash or avocado purée with orange segments and a kiss of lime. Yeah, he is spoiled. But, many of the ideas I get for my new menus at Salty's on Alki come from these homespun experiences feeding my son.
In January, we are adding an entirely new section to the menu, called "Lighter Fare," where we have smaller plates for you to choose from at lower prices, like our Idaho Pink Trout Amandine for $17, or Salty's Noodles for $15. We know that after the holidays you are looking to save money and detox from the overindulgences of the season, so we are also dropping prices on our appetizers and salads to help you out. In addition, our Happy Hour menu has grown in size and flavor. We are adding a new section that focuses on our famous burgers, apple wood-fired pizzas and noodles. So check out my new menus today.
I'm excited to announce that my radio show has moved to 570 AM on Sundays from 11 a.m. to noon. I have been at my new station for over two months now and it's been great! My website is up, so you should check out my weekly video blogs, recipes and drink tips. Visit komonews.com to see what is happening this week! Then tune in Sundays for news you can use!
Screw Valentine’s Day Singles Mixer Feb. 9th.
What’s your New Year’s resolution? Lose weight? On Thursday, January 19, at 6:00 p.m., we are holding the “Eat Fish and Live” Cooking Class at Salty's on Alki. The class will be taught by Executive Chef Jeremy McLachlan and Salty's fabulous owner and health guru Kathy Kingen (you read her 
It is time to Party!!! Time to celebrate at Salty’s on Alki. We have our magical nutcrackers up and the Alki Chef Team has sugar plums and fun holiday dishes planned for you. We will change our specials and market sheets daily to give you that warm, cozy feeling. I love the holidays!!! It is my favorite time of year because I get to spend it with my family and loved ones. So why not come into Salty’s and enjoy our fantastic Family Feast? This is a great way to share your meal with the entire table and have a side-splitting time.My favorite is Salty’s Classics Family Feast for $50 per person featuring a Double R Ranch New Yorker with Rogue River Blue Cheese and Wild Alaskan King Salmon. See our 
This holiday season learn how to handle the in-laws with familiar cocktails in an absolutely relative class. Chef Jeremy of Salty’s on Alki will demonstrate the art of mixing five drinks from Salty’s bar menu, each paired with snacks from West Seattle’s landmark restaurant to complement the holiday spirits. The five drinks on the syllabus for the Cocktail Class are:
Do you love cocktail parties for a good cause? Mark your calendar for Saltys on Alki’s “First Tuesday Tune-Up” cocktail party which highlights a local non-profit organization (NPO) giving them a stage to voice their passion. 
On October 4, Salty’s on Alki continues its new “First Tuesday Tune-Up” series of cocktail party fundraisers, which offer various non-profit organizations (NPO) an opportunity to bring awareness to their cause on the first Tuesday of every month. 
Mark a big “Salty’s” on your calendar for Thursday night, the 6th of October, because this is one night you won’t want to miss. It’s an old-fashioned Clam Boil starting at 5:30 p.m. The clams are fresh and tasty from our local waters and our chefs will boil them up with local corn, sweet onions, potatoes and mirepoix (the wonderful French flavor base of carrots, celery, onions). It’s all about seafood and it’s in honor of our October “Aw Shucks” Amorous Oysters Festival. It’s served with Salty’s world-famous seafood chowder chock full of scallops, clams, bay shrimp and bacon. It comes with our Kicked-Up Caesar Salad with creamy dressing, ground Parmesan and lemon relish. Top it off with some great crusty bread for dipping. Then wash it all down with a pint of 
SEATTLE AND REDONDO BEACH—Say goodbye to the traffic hassles at Husky home games. Adios to traffic jams, parking fees and long walks to the stadium and back afterwards. Park at Salty’s free and speed your way to and from the games on our Husky Express! Catch it at either Salty’s on Alki Beach or at Redondo Beach for just $30, plus receive a free gift card for a future visit to Salty’s. Come early for our world-famous all-you-can-eat Saturday brunch at Alki or lunch at Redondo, and after the game, join our Dawg Day Happy Hour from 3:00 to 6:00 p.m. at Alki and 2:00 to 6:00 p.m. at Redondo. For reservations and tickets, call 206.905.1956 right now. 
September is your last opportunity to grab this weather, come sit out on our decks and enjoy a wholesome beverage. I love September for many reasons: great produce, back to school, break from the kids and the last of fresh halibut and salmon. The season for halibut and salmon is coming to a close so make sure you grab the locally caught wonders of the sea. Do you like your fish stuffed? Seared or fried? Apple-wood oven-roasted? We have it for you.
Do you love cocktail parties for a good cause? Mark your calendar for Saltys on Alki’s “First Tuesday Tune-Up” cocktail party which highlights a local non-profit organization (NPO) giving them a stage to voice their passion. ArtsWest Theatre is in the spotlight for Tuesday, September 6, starting at 4:30 p.m. Enjoy live tunes from Salty’s Emcee Victor Janusz (our resident weekend brunch pianist) and live performances from singing stars Nick Desantis, Jadd Davis, Joanne Klein, Christine Riippi and others!” You’ll have fun while learning about this local West Seattle NPO. Enjoy a great selection of noshes and drinks including:
Where’s Waldo? I mean where’s Chef Jeremy? Am I on the waterfront, at the Bite or in Lacey, Washington? Well if your answer is all three, you are correct. This month I will start to feel like one of those celeb food network guys. I start the journey at 
Only a few days later I will be at 
You can catch a glimpse of the fireworks over Lake Union beginning around 10:00 p.m. on the 4th of July. If you’re here for sunset, you’ll be treated to a world-famous event as reported by CNN’s Patrick Oppmann. CNN.com readers had a lot to read about Seattle in a March 2011 story by Oppmann. We especially appreciated his saying, “For the best sunset views [in Seattle], try Salty’s on Alki.” He also listed a comment by Yogababy on our view, “Get a table near the window and you will see the most spectacular (sight) as the sun reflects off the buildings downtown.” We also attest, Salty’s on Alki has the Best View of Seattle in Seattle®—our trademark! Read the full story at 
You’ll want to join us on the patio at Salty’s on Alki Beach when Four Vines Winery arrives on the Drink Naked America Tour Bus, Saturday, July 9. A big red bus will pull right up to Salty’s in West Seattle showcasing Naked Chardonnay and other Four Vines wines.
Join the Patio Party from 2:00 to 5:00 p.m., which will include The Naked Chardonnay, the Four Vines Old Vine Cuvee Zinfandel and a White Sangria made with Salty’s House-infused Tangerine Vodka, Naked Chardonnay and “Secret” Citrus additions ($7 per glass). 
I am sitting here realizing that the sun actually does exist. Wow!
This month we have some very special things going on. On the first of June, I will be on 
One of my favorite annual Seattle events is 
"What am I thinking about today? I am happy to say that I have started 
We’ve had our fill of April showers, so it’s time to bring on the May flowers—especially the edible ones! All the beautiful spring produce start to bloom in May, and the farmers markets start buzzing with bushels of lettuces, sprouts and morel mushrooms. One of my favorite farms in our region is called 
March always signifies the coming of spring for me. I love to talk about all the great foods available every season, but this has to be the most exciting month for most chefs in the Pacific Northwest. The reason is because we are sick and tired of cooking squash and potatoes and we want fun new veggies to work with. I got my daily produce sheet this week and something stood out. It was the return of English peas. As the late 
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—Syrah at Salty's on Alki Beach. Join us on Tuesday, April 12, from 6:00 to 9:00 p.m. 
Syrah is seducing wine enthusiasts who have an affection for red wines with bold spices, rich fruit and silky texture. Salty's chefs will serve appetizers designed to showcase Syrah's outstanding affinity for food. Produced by Sommelier David LeClaire, of Seattle Uncorked and Wine World, and Salty's Sommelier Tim O'Brien, this very popular tenth annual event always sells out and features more than 35 North-west wineries. A portion of your $45 ticket will benefit FareStart. 
Oh where, oh where did 2010 go? I am very excited for the New Year, because my one-year-old son is just starting to walk, I have an exciting new winter menu and I have a new radio station to call home.