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May 2012
May is for wild halibut and wild salmon, fresh off the boat. It doesn't get any better! We feel fortunate to live in the bountiful Pacific Northwest, don't you? In Portland, Cirque du Soleil's OVO, at the Portland Expo Center, continues through May 20 (we're only 3.5 miles away from their tent) and of course we have something special for OVO attendees. There are many ways for you to celebrate May, in Seattle, south Seattle and Portland, please scroll to read more!
Happy Mother's Day to You and Your Family!
Gerry & Kathy Kingen, Salty's Local Family Business Owners
 Halibut Nirvana à la Salty’s.
Fresh Alaskan halibut is undeniably divine. It has a well-deserved reputation as the world’s premium whitefish. We are happy to report the catch from Alaska is here. In honor of this lofty status and Salty’s “Just for the Halibut” Festival, our chefs have created a simple preparation that’s an elegant showstopper —and perfect for Mom: Halibut Romano-Asiago Cakes with Chive Vinaigrette and Beurre Blanc.
 We start this show by sautéeing onion, celery and green pepper, add garlic and cool. Next we gently combine the chilled veggies with mayo, Worcestershire, parsley, panko with the stars of this show: diced Alaskan halibut, Romano and Asiago cheeses. The mixture is rolled into three-inch balls, flattened into thick pancakes and sautéed until a rich golden brown. We serve it to you atop a tasty chive vinaigrette made with mustard, garlic, shallots and a touch of sugar, salt and pepper. A drizzle of beurre blanc over the top with sliced chives completes the show. This elegant showstopper is perfect for Mom in May (don’t forget to treat her!).
Our sommeliers suggest you pair Chateau Ste. Michelle’s Indian Wells Chardonnay 2009 with our dish. This wine opens with a whiff of fresh oranges and lemons, then evolves into a full-bodied Chardonnay with ripe tropical flavors of pineapple and mango framed in a whisper of cinnamon and nutmeg. The creamy texture and buttery finish make this a great pairing with our Halibut Asiago-Romano Cakes.
Alki Market Sheets and Menus
Redondo Market Sheets and Menus
Portland Market Sheets and Menus
Make lunch or dinner reservations today and if you can’t make it in to Salty’s in May you must try our home-cook’s recipe. (Food photo by Ilya Moshenskiy ilyaphoto.com; see also the Good Ciao cookbook.)
 “Wild Ones” Fish Fry with Widmer Hefeweizen is Grand-Opening Deck Party (rain or shine)!
Catch our most thrilling “Wild Ones” festival evening ever! A complete feast with “The Wild Ones” coming fresh off the boats to Salty’s waterfront outdoor decks. Mark a big Salty’s on your calendar for Thursday, June 7, because this is one night you won’t want to miss. It’s a “Wild Ones” Fish Fry and grand opening party for our waterfront decks, rain or shine (this is the Pacific Northwest after all) starting at 5:30 p.m.
Our chefs will hand-batter wild salmon and wild halibut and fry ’em until golden brown and crispy on the outside and serve them with three different types of tartar sauce—The Standby, The Wicked and Chef’s Special—along with Salty’s world-famous seafood chowder chock full of scallops, clams, bay shrimp and bacon.Mouth-watering deliciosity!
2 Pieces Salmon $24.99
2 Pieces Halibut $34.99
1 Piece Each $29.99
Included in the price is a pint of Widmer Hefeweizen (sure, you can substitute wine or an alcohol-free beverage). This golden unfiltered wheat beer is truly cloudy but clearly superb, the standard by which all others are judged—perfect for our fish fry. Fish refills are just $9.99. Add a small Caesar Salad or White Chocolate Mousse Cake for only $4.99 more each.
FUN GAMES YOU CAN PLAY
AT THE FISH FRY EVENT!
Play Games 5:30-7:30 and Raise Funds for Local Charities
(West Seattle Helpline, Des Moines Food Bank, & Oregon Food Bank)
Show Us Your Best Fish Face! Show us your best fish face (you have more than one, right?) and we’ll take your photo and post it to Salty’s FaceBook page for Salty’s fans to vote for their favorite!
Props are allowed, for example, you may use Salty’s Salmon Face Mask (built for two) or pose alongside a friend or fish (you got one in your left pocket, right?).
Salty’s Facebook fans get one week to vote! Winners receive $100 gift cards good for Salty’s brunch, lunch or dinner, your choice! There will be one winner at each of our locations, so be sure to Like us today so you can play:
Like Salty's on Alki
Like Salty's at Redondo
Like Salty's on the Columbia
Spinning Wheel o’Prizes: Spin the wheel and win prizes.
Bottle Toss: Can you throw a ring around a bottle of brewski? Winners receive the bottle of brew they ring. Start practicing today!
Dress like a Sockeye Contest: Anyone who comes to the party dressed in orange from head to toe wins a Salty’s gift! (This is for attendees only so get on down here and have some fun.)
Reservations by phone are required so call us today! Alki Beach 206.937.1600; Redondo Beach 253.946.0636; Columbia River 503.288.4444. (Sorry, this promotion may not be combined with any other offers or discounts.)
 Give Dad or your Grad our very best, brunch, dinner or a party at Salty’s.
Father’s Day Weekend and graduation are almost here. There’s no better way to tell Dad or your grad how much you appreciate them than with waterfront dining at Salty’s.
Our all-you-can-eat, unmatched, fabulous Sunday brunch is voted hands down the best in both Seattle and Portland on Citysearch, year after year. Brunch is served on Saturdays, too, at Salty’s on Alki in Seattle.
Our Northwest-style dinners in June feature world-famous fresh Alaskan salmon and halibut. It doesn’t get any better, does it?
Booking a private room for a banquet or sit-down meal is easier than you think! Just name your price and we’ll build you a party, for Dad, your grad or whatever celebration you have in mind. We work with you to design a menu that fits your needs. Your life is our celebration at Salty’s!
Of course if you don’t need a private room, Salty’s is known for handling large groups in our dining room or on the deck when the sun shines. We can handle it, with panache.
The fresh “seefood” cuisine is like the service. Spectacular. The waterfront views are one in a million. Just like your Dad and grad. So make your reservation now. And give Dad or your grad our best.
If you can’t make it into Salty’s, the next best present is a Gift Card. It’s the Present with a Future!™ Buy one when you visit, or go to saltys.com/store today!
Father’s Day weekend is June 16 and 17. Make reservations today or call us: Alki Beach 206.937.1600; Redondo Beach 253.946.0636; Columbia River 503.288.4444.
 Good for you!
By Kathryn Hilger Kingen, Salty's Co-Owner
A great eye-dea. There is something absolutely awe-inspiring about the views you see from our Salty’s locations. We like to say that we not only serve seafood but also “seefood.” What a treat it is to take in the beautiful sunsets, city skyline, mountain ranges, ferries, shipping activity, sea lions, eagles, fishermen and sports enthusiasts. Yes, the ability to see is something very precious, never to be taken for granted. Loss of vision on the other hand is one of most people’s greatest fears. Protecting our vision then should be a lifetime goal. Wearing your sunglasses while you are sipping a tall one on the deck at Salty’s is a very good start, but there is something more you should do when you visit us. Eat your“seefood.”
 Seafood contains some absolutely essential nutrients for ocular health, and we have a bounty of varieties to choose from. Fish and shellfish contain Omega-3 fatty acids (aka n-3 fatty acids) containing the very vital DHA nutrient as our focus. DHA is short for docosahexanenoic acid, thank you very much. I’m not going to even try to pronounce it. But critically significant it is. So let’s just commit that very long important word to our photographic memory! (Sigh!)
We can’t make this nutrient ourselves so we have to consume it. It is so important, they even put DHA in baby formula. Just because we grow up doesn’t mean we can stop babying our eyes. Choosing to eat a delicious meal of fish is the essential thing to do. Many eye diseases are actually progressive, meaning they take time to develop so a lifetime of good fish choices is a good idea.
Click here to read more.
Chef's Blogs - Events/News
Alki Beach: Seattle Events/News
Redondo Beach: Des Moines/Federal Way Events/News
Columbia River: Portland Events/News
April 2012
Thanks so much for voting for our Salty's at Redondo as Best Seafood Restaurant in the Federal Way Mirror. We're tickled pink.
In April we're partnering with the Seattle Times for Seattle Restaurant Week—see the Seattle Times web site for our three-course menus for $28 for Salty's on Alki and Salty's at Redondo from April 9 to 19 (the menu runs Sunday through Thursday but isn't available on Easter).
In Portland, Cirque du Soleil is presenting OVO at the Portland Expo Center (we're only 3.5 miles away from their tent) and of course we have something special for OVO attendees. Well, we have plenty of ways to have fun in April at Salty's—read more below!
Happy Easter to You and Your Family!
Gerry & Kathy Kingen, Salty's Local Family Business Owners
 Salty's Loves Kids!
And Kids Love Salty's Tiny Treats at Easter Brunch!
One word describes Salty's Easter Sunday Brunch Buffet—WOW! We're even open on Saturday with the same fantastic array of choices at both Salty's on Alki and Salty's on the Columbia (of course we have Saturday lunch for you at Salty's at Redondo).
Kids love our special treats just for them! Click for details on our mind-boggling over-the-top can't-be-missed Easter Brunches:
Alki Beach Easter Weekend Brunch
Redondo Beach Easter Sunday Brunch
Portland Easter Weekend Brunch
Then make your reservations online or call us: Alki 206.937.1600; Redondo 253.946.063, or
Portland 503.288.4444.
Don’t miss our lobster and shrimp-stuffed wild salmon in April only.
April marks the return of light, fresh flavors, but we still have some chilly nights ahead that will make comfort food magically appealing. That is why our Lobster and Shrimp-Stuffed Wild Salmon is perfect this time of year—it’s our chefs’ segue from shellfish to salmon season.
Wild salmon runs are only a few ticks away, but we can’t wait to stick a fork into this masterpiece of salmon filled with plump shrimp and succulent lobster meat. The shellfish stuffing is made with chèvre and cream cheeses, lemon zest, fresh thyme and parsley. Our chefs will complete the dish with risotto, which they slowly simmer and stir with olive oil, onions, a touch of garlic and dry vermouth, and then finish with Parmesan and a handful of fresh herbs. You’ll also find house veggies on the plate along with a white wine and sun-dried tomato beurre blanc and toasted pine nut purée.
We’re pairing our April dish with Benton-Lane Pinot Noir from Willamette Valley. Benton-Lane is a family-owned winery and vineyard located in the tenderloin of Oregon’s Willamette Valley. They are known for caring for their land incorporating the best parts of the sustainable, organic and biodynamic methods. The estate vineyard Pinot Noir has varietal aromas of bing cherries and red plums. In-the-mouth silky texture highlights raspberries and baked strawberries. This wine shows the perfect nuance to complement our featured dish.
Our April dish is served for lunch and dinner. It’s a great escape from cooking and doing the dishes yourself. So, invite your friends and make reservations soon as our dish will only be available through April 25. See you at the table! If you can't make it, try our home cook's recipe.
 Hint hint to bosses: The three-martini lunch is back, at Salty’s.
When was the last time you treated your hard-working Administrative Professional to lunch? It’s high time for a treat! In honor of Administrative Professionals, Salty’s offers a unique three-course lunch for only $18 during Administrative Professionals Week, April 23-27, complete with the perfect cocktail and mocktail martini pairings. Drinks are an additional charge. (The menu is available during the entire month of April in Portland at Salty’s on the Columbia.) Here’s your menu:
Cup of Seafood Chowder, Caesar Salad or Bay Shrimp Cocktail
Martini Pairing: Lemondrop
Mocktail Pairing: Virgin Creamsicle Martini
Prawn Carbonara Pasta, Hunter’s Style Chicken or Hot Seafood Salad
Martini Pairing: Pomegranate Martini
Mocktail Pairing: Virgin Cosmopolitan
Ice Cream, Sorbet or Triple Chocolate Mousse
Martini Pairing: Espresso Martini
Mocktail Pairing: Virgin Mojito Martini
Make reservations today or call us. No telling if Don Draper will show!
Good for you!
By Kathryn Hilger Kingen, Salty's Co-Owner
Maintain the mainframe. As we age, we are confronted more and more by memory lapses and information retrieval malfunctions. (Isn’t that a smart way of putting it?) I’m not talking about computers here, I’m talking about our brains. That irritating glitch we find in our ability to download a word or a name is something that no techno-wizard can cure. We don’t want to lose our precious memory data, and we want to stay sharp for as many years as possible—so what can we do? Fish nerds to the rescue!
Eating fish saves the day again. I’m not saying eating fish is a cure for “whatchamacallit” but it sure might help. New research tells us that we can call upon the omega-3 fatty acids in fish and shellfish to help us keep our brain’s neuro-pathways functioning at their best. A very important study, performed as an offshoot of the famous Framingham Heart Study, was just published in Neurology by Dr. Zaldy Tan of UCLA. In it he suggests that “people who are already consuming fish as part of a balanced diet can take stock in the promising findings of this study that omega-3 fatty acid may benefit not only their heart but their brain as well,” Dr. Tan said. Click here to read more.
Chef's Blogs - Events/News
Alki Beach: Seattle Events/News
Redondo Beach: Des Moines/Federal Way Events/News
Columbia River: Portland Events/News
March 2012
We're looking forward to the return of spring and your return visit to Salty's! We have some great ways for you to celebrate the return of spring, including cooking classes, cocktail classes, and sumptuous shellfish dishes. We'll also look for you at the Poverty Bay Wine Festival and Taste Washington. See more below and see you soon!
All the best to you!
Gerry & Kathy Kingen, Salty's Local Family Business Owners
Come in now for a timeless classic.
The simple satisfaction of Shrimp Scampi makes it one of our favorite seafood classics here at Salty’s Seafood Grills. From now through March 28, we’re reinventing this timeless dish by serving it atop a toasted, garlicky baguette. You may consider it the best open-faced sandwich you’ll ever eat, but this spectacular dish is worthy of fork and knife.
To begin our Colossal Prawn Scampi with Toasted Baguette and Crispy Herbs, our chefs will sauté large prawns with garlic, shallots and olive oil, deglaze with a splash of white wine, toss in a kick of chili flake and finish the dish with lemon juice, butter and salt to taste. The prawns will be really saucy, because that is the best part! To sop up the sauce, we will pour the prawns over a baguette that’s been rubbed with garlic butter before it’s toasted. Crispy fried parsley, basil and tarragon leaves will add a little crunch and fresh flavor to this richly seasoned seafood delicacy.
To pair we need a wine that refreshes and enlivens your palette with freshness and minerality, a wine with the fresh flavors of nectarine, citrus and green melon. Sound familiar? We have decided to extend the stay of Itay’s favorite Pinot Grigio, Maso Canali from the Trentino region of Italy. The Canali family estate has a 500-year history of exceptional wine making and is proud of its past and this wine. Salute! Make reservations today. If you can't make it, try our home cook's recipe.
 Don't miss our Crab and Prawn Boil, Thursday, March 8.
All Salty’s chefs will be outside on their waterfront decks boiling crab and prawns in pickling spice, Tabasco, Worcestershire and lemon. But you get to enjoy these plump, flavorful prawns and delicious Dungeness crab inside, with an assortment of sauces—cocktail, aïoli, tartar and, of course, drawn butter. The buffet-style dinner includes 1½ pounds of crab and prawns, freshly baked bread, Salty’s world-famous Signature Seafood Chowder and Twisted Caesar Salad along with a pint of Widmer Hefeweizen for only $34.99. Bring your appetite and we’ll supply the bibs! Crab and prawn boil refills are $19.95 each. Click here for more.
Reservations by phone are required. For Alki Beach, call 206.937.1600. For Redondo Beach, call 253.946.0636. For Portland, call 503.288.4444.
Good for you!
By Kathryn Hilger Kingen, Salty's Co-Owner
A hot topic. I’m all fired up about inflam–mation. I mean it. We are talking about something really important here. This is not just a cool fad or theory; it is a concept we all need to pay close attention to.
Let me lay the groundwork quickly. There are two kinds of inflammation, acute and chronic. When you fall down and skin your knee the acute inflammatory response from your immune system is a good thing, it initiates a targeted laser-like process of healing, then it’s over. Chronic inflammation on the other hand is like that same immune laser—gone over to the dark side, completely out of control, constantly firing and causing cellular chaos. This plays a strong role in the slow deteriorating aging process, which eventually results in a myriad of possible disease states such as arthritis, heart-disease, diabetes, IBS, dementia and cancer. Not good. Not good at all.
How do we avoid chronic inflammation? Read more on my blog.
Chef's Blogs - Events/News
Alki Beach: Seattle Events/News
Redondo Beach: Des Moines/Federal Way Events/News
Columbia River: Portland Events/News
February 2012
We’re rockin’ lobster pasta.
 Have you tried rock lobster? This delicious crustacean, known as spiny lobster elsewhere in the world, is a delicacy you won’t find in many seafood restaurants from Seattle to Portland. That’s because they thrive in warm ocean waters like the Pacific, the Mediterranean and the waters of Australia and New Zealand. Rock lobster is the seafood of honor at our Lobster Mania festival at Salty’s Seafood Grills starting January 26.
Our chefs have created Rock Lobster with Angel Hair Pasta, Madeira, Roasted Shallot, Preserved Lemon and Parmesan as a nod to classic Italian cuisine, because a simple preparation is all that is needed to highlight the decadent flavor of the lobster. By sautéing it with olive oil, garlic, shallots, chili flakes and a hint of dry vermouth, the aromatic components of the dish work together to accent the succulent lobster meat. After tossing with delicate angel hair pasta, the dish will be finished by a sprinkling of preserved lemon, Parmesan cheese and fresh oregano and served with a side of crusty bread.
This pasta dish has the richness of lobster but we are keeping it light with a lemon accent. The perfect pairing for this Italian-inspired dish is Maso Canali Pinot Grigio from Trentino, Italy. The Canali family has lived on the estate for more than 500 years and are proud producers of this wine representing the pinnacle of Pinot Grigio. We invite you to try a glass—or bottle—to enjoy the crisp, fresh flavors of nectarine, light citrus and the signature mineral concentration of the Trentino region.
Don’t wait to come try our special dish, perfect for you and your Valentine, as it will be gone after February 22! Check out our today's Market Sheets and menus:
Alki Beach Market Sheets & Menus
Redondo Beach Market Sheets & Menus
Columbia River Market Sheets & Menus
Click here to make a reservation or call us today. If you can’t make it in during our festival, try our home cook’s recipe.
(Photo by Ilya Moshenskiy ilyaphoto.com)
 Make a date with your favorite fish.
You’ll love Salty’s Valentine’s romance. The drama of our view from virtually every table. Extraordinary world-class cuisine. Flawless friendly service. We’ll treat you and your date like a royal couple.
Check out our Valentine's Day Dinner (or come for brunch):
Alki Valentine's Dinner or Weekend Brunch Menu
Redondo Valentine's Dinner or Sunday Brunch Menu
Portland Valentine's Dinner or Sunday Brunch Menu
Then call us today to reserve your love table:
Alki Beach 206.937.1600
Redondo Beach 253.946.0636
Portland 503.288.4444
Chefs’ outdoor crab and prawn boil is March 8.
SEATTLE & PORTLAND—Salty’s chefs will be outside on their waterfront decks boiling crab and prawns in pickling spice, Tabasco, Worcestershire and lemon. But you get to enjoy these plump, flavorful prawns and delicious Dungeness crab inside, with an assortment of sauces—cocktail, aïoli, tartar and, of course, drawn butter. The buffet-style dinner includes 1½ pounds of crab and prawns, freshly baked bread, Salty’s world-famous Signature Seafood Chowder and Twisted Caesar Salad along with a pint of Widmer Hefeweizen for only $34.99. Bring your appetite and we’ll supply the bibs! Crab and prawn boil refills are $19.95 each. Click here to read more.
Good for you!
By Kathryn Hilger Kingen, Salty's Co-Owner
Healthy scavenger hunt. Let me clue you in, at Salty’s it’s time to come hunt for crustaceans. They are all over our menu and ready for your choosing. Winter months are prime for the freshest catch of prawns, crab and lobsters and picking your favorite tasty preparation is such an incredible adventure.
We love to eat these delicious denizens of the deep, but have you ever wondered how they like to dine? The diet of the crustacean focuses primarily on scavenging for what we might call “small plates” containing itty-bitty servings of micro-algae and krill (oh yum). These food sources turn out to be of tremendous benefit to us. Although they are small in size, they are powerful in effect. This phytonutrient diet of the prawn, lobster and crab contains one of the most powerful antioxidants found in nature, a nutrient called astaxanthin (I am tripping over my tongue just trying to say it!). Antioxidants such as astaxanthin are like a team of scavenger hunters. They play a very important role in helping the body deal with naturally occurring free radicals and excess oxidation by stabilizing them on a molecular level. If left unchecked, those two gamers would wreck havoc in your body on a cellular level. They cause chain reactions and the cellular damage that contributes to many difficult disease states including cancer, heart disease, Alzheimer’s and arthritis. All of these diseases have chronic inflammation as a huge contributing factor. Read more on my blog.
You can still get free money!
You'll be delighted to hear, we've extended Salty's gift card sale through the end of January 2012. Is there anyone you forgot? Salty's gift cards make for great presents. For every $100 purchased, we'll send you a $20 bonus card. It's The Present with a Future™ and they make for grand openings! Purchase gift cards in any denomination when you visit, or buy them right now online through Saturday, January 31, 2012, and receive a bonus!
Chef's Blogs - Events/News
Alki Beach: Seattle Events/News
Redondo Beach: Des Moines/Federal Way Events/News
Columbia River: Portland Events/News
January 2012
Did you miss our Magical March of the Nutcrackers? We want you to know our gorgeously decorated restaurants will still be decorated like a scene in Disney’s Fantasia until about mid-January, just for you! Please call us for specific dates. You'll love all the events we have planned for you in January: cooking classes, wine tastings and beer dinners. Read more below.
Happy New Year to You and Your Family!
Gerry & Kathy Kingen, Salty's Local Family Business Owners
“You Crack Me Up” Crab Festival makes crabby people happy.
 One of our resolutions for the New Year is to eat more crab! So come get crab happy with us in 2012 and start the New Year off right. It’s time for Salty’s “You Crack Me Up” Crab Festival. Salty’s chefs have crabby dishes you can’t live without. Our salt water tanks hold live Dungenss Crab for you. Our sommeliers have wine suggestions for you, too.
You’ll love our Dungeness Crab Fritters with Red Pepper Remoulade and Cabbage Slaw for lunch or dinner. Call them fritters or beignets, people love ’em the world over. Fritters are savory doughnuts, aka beignets (pronounced ben-yey), which means fried dough. We make them fresh per order with a batter of Dungeness crab, flour, egg, buttermilk, more crab, baking powder, baking soda, more crab, fresh thyme, dry mustard and salt. The dippin’ remoulade is a French base sauce made with aïoli, roasted peppers, anchovies, mustard, horseradish, capers, paprika, onion, lemon juice and salt. It’s chunky and it takes mayo to a whole new level. This dish is a complete meal with a side slaw of red cabbage, green cabbage, red onion, green onion, celery seed, mayonnaise, malt vinegar and salt. This yummy dish is available through January 25.
Salty’s sommeliers have found the perfect wine to take all you crab lovers out from under the rock of ordinary and launch you into the new year. It’s a crisp refreshing Sauvignon Blanc from Marlborough, New Zealand. Starborough Sauvignon Blanc has a gooseberry nose and tropical guava and pineapple flavors that will set your tastebuds partying like it’s 1999.
Click here to make a reservation or call us today. If you can’t make it in during our festival, try our home cook’s recipe.
(Photo by Ilya Moshenskiy ilyaphoto.com)
 Picture perfect weddings.
Brides vie a year in advance for the one-of-a-kind venue at Salty’s waterfront view locations. You deserve the best. And that’s what you get when you have your wedding reception or rehearsal dinner at Salty’s.
It all starts with breathtaking panoramic
waterfront views which provide a unique backdrop for your most memorable event. And the view is just the beginning. Click here for your picture perfect wedding.
Make a date with your favorite fish.
 For Valentine’s Day, take your date to Salty’s on Alki. You’ll love Salty’s Valentine’s romance. The drama of our view from virtually every table. Extraordinary world-class cuisine. Flawless friendly service. We’ll treat you and your date like a royal couple.
Check out our menus online:
Alki Beach Valentine's Dinner Menu
Redondo Beach Valentine's Dinner Menu
Portland Valentine's Dinner Menu
Then call us today to reserve your love table.
Salty's on Alki 206.937.1600
Salty's at Redondo 253.946.0636
Salty's on the Columbia 503.288.4444
Good for you!
By Kathryn Hilger Kingen, Salty's Co-Owner
Pass go, collect $200. Hello, January, here you are again. It’s time to pass go and collect $200. The game starts over with 2012 and the year is full of possibilities. Is there something you would like to do differently or better when it comes to your health? Well then, go for it. After all, it’s your game and you are in charge of how it’s played. Results are a manifestation of our choices throughout the year. It is shocking how much of our physical well-being really is in our own hands; okay not all, so let’s give ourselves that grace. If we don’t like what we see or we don’t like how we feel, now is a great time to determine to change it.
Who else could do it for us? I’m looking around and frankly see no one else in the mirror but myself. I have myself to thank or blame for the state of my wellness. So my goal (and maybe you will join me) is to be pleased with the job that I do for myself this year. It is the small choices we make daily that add up to big results. Did you know that if you just cut out 100 calories in each day, by the end of one year you would have lost 10 pounds? No kidding. Let’s do the math here. There are 365 days in the year and 3,500 calories in each pound so 365 days x 100 calories = 36,500 calories per year. Now divide that by the 3,500 calories per pound, and voilà, you have a new pant size! Sweet. Read more on my blog.
You can still get free money!
 You'll be delighted to hear, we've extended Salty's holiday gift card sale through the end of January 2012. Is there anyone you forgot? Salty's gift cards make for great presents. For every $100 purchased, we'll send you a $20 bonus card. It's The Present with a Future™ and they make for grand openings! Purchase gift cards in any denomination when you visit, or buy them right now online through Saturday, January 7, 2012, and receive a bonus!
Chef's Blogs - Events/News
Alki Beach: Seattle Events/News
Redondo Beach: Des Moines/Federal Way Events/News
Columbia River: Portland Events/News
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