July 2009
We have lots to Tweet about! You can now find us on Twitter at Twitter.com/SaltysSeafood
where we hope you'll follow us (and of course we'll follow you right back)
and we're also on FaceBook
where we hope you'll become a fan! Come see us soon, we want to make you
Happy this summer!
Gerry & Kathy Kingen, Salty's Owners
Tweet: Catch our next wild salmon run.
SEATTLE AND PORTLAND - It's the perfect time for a fishing trip in the
great outdoors at Salty's. Our wild salmon and halibut catches are in,
our funshine decks are open, and our chefs are tweeting!
 Salty's
fish buyer Chris Darst says, "We're getting net King salmon from Quinhagak,
Alaska, with troll Kings starting July 4th from the same area. We're also
featuring fresh Coho from Sitka Sound, in southeast Alaska." As the catches
come in, our chefs will keep you posted or should we say, Tweeted?
We invite you to pamper your palate with July's dish featured by all
Salty's chefs-Fennel
Pollen Honey Salmon Salad with 12-year-old Balsamic Vinaigrette, Arugula,
Fresh Berries, and Chèvre Croquettes. The salmon is brushed
with the fennel pollen honey (clover honey) and seared until the sugar
caramelizes. The salmon is presented on a salad of arugula tossed with
a vinaigrette made with balsamic vinegar aged in oak barrels for 12 years,
Dijon mustard, shallots, garlic, thyme, a blend of olive-canola oil, and
salt. The dish is dressed with an assortment of fresh berries (think raspberries,
blueberries, blackberries, gooseberries, currants) and croquettes made
with Cypress Grove cheese balls (coated in flour, egg wash, and breadcrumbs,
deep fried per order). An edible flower is the garnish for this dish that
our sommeliers suggest you pair with a glass of Rosé, which they
say has all the flavors of summer including watermelon, strawberry, cherry
and lemon.
Our Fennel Pollen Honey Salmon is available for lunch or dinner in July
only. Make reservations today at Saltys.com
and if you can't make it in, here's the home
cook's recipe.
Chef's Blogs
Seattle Weekly is asking for your vote.
SEATTLE AND REDONDO BEACH - 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 ask: Did we meet your
expectations? Would you consider Salty's the Best Outdoor Dining Restaurant?
The Best Place for Locals to Eat Salmon? or perhaps The Best Guilty Pleasure?
If you think we make the grade then we would greatly appreciate, with
undying gratitude, if you would vote for us online at http://polls.seattleweekly.com/polls/sew/bestof09/
But of course we must deserve it. If not, please hit reply and tell us
how you feel we’ve missed the mark. If we did make the grade, please
vote for us. Please vote by July 15. Thanks so much for your time.
Good for you!
By Kathryn Hilger Kingen
 The
new contagion. There is a new research study coming out of Harvard
University that suggests there is a real contagion that we should all
be aware of. Please don't be alarmed, I think this is one that we might
be glad to catch. It is based on research that analyzed data from the
well known Framingham Heart Study which followed 12,000 people over 32
years. This new "concern" they have identified is passed from person to
person and can spread quickly and effectively. Believe it or not this
new infectious phenomena is Happiness. Yes, that's right, Happiness. Dr
Nicholas Christakis' study shows that when a person becomes happier there
is a 15% increase in probability that their close friend will become happier.
Not only that, the second person's friends become happier as well, thus
a new generational spread can occur with the first person never having
come in contact with them. It can create a chain reaction. Perhaps it
can then be surmised that if we make the effort to make someone happy
they might in turn pass it on and make others happy and before you know
it there is this geometric possibility of miles of smiles. Read
more.
New pastry chef whips up sweet sensations at Alki.
SEATTLE - Salty's on Alki Beach is pleased to name James Gibson as their
new pastry chef. Mastering his craft through, in his words, "the school
of hard knocks and cheap pops," Chef Gibson learned from Salty's former
pastry chef, William Leaman, Gold Medalist at the 2004 World Cup of Baking,
and most recently pastry chef and mom, Jane Gibson. He has also assisted
Master of French Pastry and Chocolatier Pascal Janvier at Seattle area
events.
Commenting on his long tenure (ten years) with Salty's on Alki, Chef
Gibson claims, "I have worked more brunches than anyone. The count now
stands at 864." He started in 1999 as a dishwasher then worked his way
up through numerous areas of the Salty's kitchen. Prep cook, fry cook,
working the wood oven, then sauté, he did it all before finding
his calling with desserts.
"The most rewarding part of my job is when people come up to me after
an event or special dinner, or even on the street, and tell me how much
they love the desserts at Salty's and that it is their favorite place
to eat dessert. That is one of the best feelings in the world."
 For
summer, Gibson was inspired by the staff's favorite warm-weather treats
like Strawberry Rhubarb Pie with vanilla anglaise and Tres Leches: a sponge-style
cake soaked in sweetened condensed milk, evaporated milk, and cream. An
over-the-top Ice Cream Sundae is drizzled with hot fudge, caramel, and
raspberry sauces; adorned by bananas and brownie bits; and topped with
whipped cream, toasted coconut, and a cherry, of course. To please Executive
Chef Jeremy McLachlan (pictured left with James right), Chef Gibson created
a Peach Mango Cobbler with vanilla ice cream-his favorite. See
my dessert menu and make reservations
today!
"Former Pastry Chef Jane Gibson has not gone far! After twelve years
at Salty's she will be missed and we're thankful she's trained her son
so well," says Alki Chef Jeremy McLachlan. "Jane is now working with her
former mentor, William Leaman, who has a bakery just up the West Seattle
hill." See www.bakerynouveau.com
for more.
Private banquets coming to Redondo.
REDONDO BEACH - The Marine Science and Technology (MaST) Center is the
marine laboratory for Highline Community College and it starts doing double
duty as Salty's private banquet rooms in the near future. Located on an
pier adjacent to Salty's just four miles south of campus and halfway between
Seattle and Tacoma, the MaST Center is dedicated to expanding knowledge
about Puget Sound and the surrounding environment through teaching, outreach,
and research.
The brand new 2,500-square-foot MaST Center opened in 2008 and is situated
on a 260-foot pier over Puget Sound. It offers public space, classroom,
laboratories, and office and research areas. Two of the rooms will be
available for Salty's banquet receptions Fridays and Saturdays after 4
p.m. and all day Sundays. The Aquarium with 1,200 square feet will provide
receptions for 40 to 60 people. The Galley with 3,500 square feet will
provide receptions for 40 to 80 people.
MaST features the third largest aquarium in the State of Washington with
80 species of marine life, two touch tanks, a special octopus, eelgrass
and jellyfish tanks. There's an underwater camera with interactive voice/video
and display monitors with updated environmental, marine science and Puget
Sound information. Wireless internet is also available.
"Imagine the possibilities," says Managing Partner Terianne Broyles,
"for your next party, meeting, wedding reception or banquet! Salty's is
known for fun fine dining and this fits our profile," says Broyles. See
more at flightline.highline.edu/mast
and watch Saltys.com/redondo
for more information.
 Portland's
best kept secret.
By Dorothy Lane, Portland Catering Director
PORTLAND - Did you know that we can handle wedding receptions, parties
or events for up to 170 people at Salty's on the Columbia? Very few people
know that we can close our entire second level for private events. This
is one of Portland's best kept secrets! There is a gem of a venue right
here on the river that really could be booked every weekend in the summer
for wedding receptions! People just don't know that we are available for
large events. Now you know!
Here's another tip: If you're one of our existing clients and you're
thinking of booking your holiday party again this year, we're offering
you ten percent off your holiday celebration if you book your event before
September 1. Yes, book your holiday party before September 1 and get ten
percent off. Just call me at (503) 288-4444 ext. 4108, or email me at
dlane@saltys.com today!
Hello, summer!
By Tim O'Brien, Sommelier
 SEATTLE
AND PORTLAND - People are asking to be seated on our decks and patios,
and we love to say, Yes. All three Salty's have launched new Bazillion
Dollar View Café menus bursting with summer flavors and thirst-quenching
cocktails. If life is giving you lemons let us show you a Fantasy
Lemonade laced with your choice of fruit.
We have a long-standing tradition of fun fine dining and you won't need
your frequent flyer miles to enjoy a taste of summer with a glass of Rosé
or one of our newly concocted liquid creations. Our deck-diners have voted
the Mango Sunrise back
onto the menu because we blend these tropical flavors of summer into a
silky smooth sleigh ride for your tongue-it goes down cool and easy. Here's
the Mango Sunrise recipe so you can make one in your backyard while you
fire up the BBQ. Hello, YUM-O!
Life on the water.
By Michael Paige, Photographer
 Cleo
Katra is in no danger from the great blue heron hunting just behind where
she naps. Ichabod Crane, as she is called, is only interested in fish.
Usually highly wary, Icahbod has become accustomed to the close proximity
of people and the occasional napping kitty here in this floating home
community on the Columbia River.
Look for the great blue heron everywhere there is water-fresh or salt.
Looking like some prehistoric pterodactyl, their loud croaking call only
emphasizes that just perhaps they might be descendants of an ancient line
of flying dinosaurs. Plus, like a lot of my friends at Saltys, they are
very fond of fish and crab. (Photo by michaelpaigephotography.com/birdphotogallery
- email mpaige@spiritone.com)
Chocolate Oblivion Cake
By Pastry Chef Darla Swanson, Portland Pastry Chef since 1999
I make this all the time as it is easy, quick and has a great appearance
for company. It sinks in the middle making it perfect to fill with things
like whipped cream and strawberries or ice cream and chocolate sauce.
It is best served at room temperature or slightly warm. Here's
my Chocolate Oblivion Cake recipe.
June 2009
Ready, set, go! Wild salmon are running and our funshine decks are open.
 SEATTLE
AND PORTLAND - The sun is shining so it must be time to race to Salty's
Seafood Grills for the annual "Wild Ones" Summer Salmon Festival. To open
the summer festival, all Salty's chefs will celebrate with Grilled Wild
Alaskan Salmon accoutred with Warm Hominy Salad, Avocado Crème
and Micro Greens Tossed in a Cumin Vinaigrette (see the home cook's recipe,
below). "Our dish has a Mexican feel to it with some great flavors that
match up well with the fatty salmon," says Alki Chef Jeremy McLachlan.
It's topped with crumbled queso fresco, quintessentially Mexican.
What to sip with this dish? Salty's Sommelier Tim O'Brien tells us that
glass by glass Rosé is flowing into the mainstream making friends
with bold fruit and an unsurpassed affinity for food. Summer is a time
for regional flavors and fresh local produce and herbs. Consider June's
grilled wild salmon dish. We start with fabulously fatty wild salmon and
introduce a menagerie of spices including ancho chile, coriander cumin
and cinnamon, then we add onion garlic and cilantro - but don't worry,
the wild salmon can handle all the bounty of summer. Big flavors mean
big challenges for wine. The flavor of many wines would fade, even disappear
when competing with all that intense drama on one plate. Rosé meets
our dish with gusto and enthusiasm offering delicious fruit, bold acid
and generous body.
Rosé takes the best of white wine and the best of red wine to
deliver a food affinity that neither one could match on its own. The appeal
of Rosé goes far beyond the fact that on a very warm day something
chilled is the fun choice. The style and flavors of summer cuisine make
Rosé the smart choice.
Ready, set, go! Make your reservations today
and if you can't make it in be sure to try our recipe for Grilled
Wild Salmon with Avocado Crème and Cumin Vinaigrette at home.
(Salmon Photo by Ilya Moshenskiy www.ilyafood.com)
Good for you!
By Kathryn Hilger Kingen
Bonded
with salmon!
I love to eat wild salmon. In fact I love it so much we are bonded. Actually
double bonded, on the polyunsaturated fatty acid chain, at the third carbon
from the methyl end. Does omega three sound familiar? That's the location
I'm talking about. The double bond in this particular site on the fatty
acid molecule seems to have magical qualities when it comes to our health.
Wild salmon contains one of the highest concentrations of omega three's
in the food chain.
Why wild salmon? Actually wild salmon begin life, swim down stream, and
end up in the waters of the Pacific Ocean. They stay there for a few years
accumulating a nice layer of powerhouse polyunsaturated fat and then begin
their remarkable return up the river. Salmon intrinsically know that if
the river is long they must store the appropriate amount of energy to
make the trip. Some of these rivers are quite a distance. The Yukon River,
for example, meanders 2,300 miles. Can you imagine swimming that far?
A recent study found that the Yukon Salmon had a "shockingly high" omega-three
fatty acid content that was up to three times the quantity of other salmon
they tested. What these fish store as their energy for this trip is powerful
medicine to us. Read
more.
Read more about Salty's salmon
festival then make your mood-uplifting reservations
today!
Alki wins Seattle brides' 2009 pick and Seattle Mag readers' best view!
SEATTLE - "We are proud to announce that Salty's on Alki has been rated
by local brides and voted The Knot Best of Weddings 2008/2009
Pick. Please pick up a copy of The Knot Best of Weddings
2009 magazine and check out our listing," says Alki Director of Sales
Collin Forseth. He says they've introduced a new banquet menu which now
features wild Copper River salmon; Dungeness crab-stuffed wild Copper
River salmon; house-made French-style breakfast sandwiches of smoked salmon
or ham and cheese; smoked salmon hash with a fried egg; and vegetable
lasagna is now on the buffet. See
the fabulous menu developed by Executive Chef Jeremy McLachlan and
then call Collin at (206) 937-1085 and he'll help you plan your next event
featuring sweeping Seattle skyline views which also just garnered the
Seattle Magazine readers' Best View choice for 2009. Just another
reason why we say with great pride, Salty's Seafood Grills are the most-award
winning restaurants in the Pacific Northwest - visit http://www.saltys.com/awards
for the complete list.
Portland July 4th features all-you-can-eat brunch also to-go!
PORTLAND - Alas, the Vancouver Fireworks are cancelled this year, but
Salty's will celebrate our nation's birthday with an extravagant brunch
on Saturday, July 4th. Come enjoy the city's best BBQ eats before you
head out to enjoy the fireworks or sizzle up your backyard. Our July 4th
brunch is an all-you-can-eat extravaganza from noon to 5 p.m. for only
$26.95 - or box it up, spread out the picnic blanket and enjoy wherever
you are headed for only $8.95 per pound! Here's your menu:
Seasonal Salads
Grilled Summer Corn Salad
Picnic Potato Salad
Cilantro-Chile Grilled Prawns with Watermelon Salad
Waldorf Salad
Ambrosia Salad
Southern Fried Chicken Salad
Red, White & Blue Coleslaw
Marinated Chickpea Salad
Macaroni Salad
Appetizers, Sides & Desserts
Summer Salsa
Roasted Poblano-Tomatillo Guacamole
Bay Shrimp Artichoke Dip with Crispy Pita
Grilled Corn with Chile-Lime Butter
Twice Baked Potato
Peach Cobbler
Petite Strawberry Short Cake
Chocolate Chip Cookies
Walnut Brownies
The Main Event
Crawfish Boil
Fried Chicken Sliders
Margarita-Grilled Catfish with Summer Salsa
BBQ Pork Spare Ribs
Ancho-Spiced Grilled Salmon with Avocado-Tomato Salad
BBQ Beef Sliders
BBQ Chicken with Bleu Cheese Yogurt Sauce
Make reservations today at or call us at
(503) 288.4444.
 Redondo
outdoor seafood bar
is open!
REDONDO BEACH - The Redondo Beach outdoor Fish Bar opened Memorial Day
weekend. Picture a wonderful, sunny summer day at the beach ... bring
the family, fish off the pier, play in the sand, wade in the surf. And
then have lunch at the walk-up window Seafood Bar.
"Our outdoor Seafood Bar offers a kid-friendly menu with a wonderful
selection of local seafood favorites cooked to order. After you order
your food, all you have to do is choose which of our outdoor picnic table
suits you best," says Chef Gabriel Cabrera. Here's the menu:
The Menu
Salty's Seafood Chowder Cup 6.99 Pint 7.99
Redondo Cod Fish & Chips 3 Pcs 8.99 2 Pcs 6.99
Kids' Cod 1 Pc 3.99
Halibut & Chips 3 Pcs 11.99 2 Pcs 7.99
Oysters & Chips 5 Pcs 9.99
Prawns & Chips 5 Pcs 9.99
Calamari Rings 10.99
Colossal Clam Strips 8.99
Chicken Strips 3 Pcs 6.99
Blackened Salmon Caesar Salad 9.99
Coleslaw 1.99 Salad 3.99
French Fries 2.99
Corn Dog 3.99
Ice Cream Sandwich 1.99
Popsicle 1.99 Cookie 1.00
Scone or Pastries 2.99
Call ahead so your order is ready when you arrive: (253) 945-1363. We're
open daily from 11:30 a.m. to 9 p.m. Bring your family, fish off the pier
and check out Des Moines newest aquarium, right next door. It's free to
the public on Saturdays 10 a.m. to 2 p.m.! Find out more at http://mast.highline.edu.
Chef's Blogs
Life on the water.
By Michael Paige, Photographer
 SEATTLE
AND PORTLAND - Welcome! I'm a professional photographer, naturalist and
long-time Columbia River resident with many photographs and stories of
the wildlife of the Pacific Northwest. I've been invited to write a monthly
feature about the birds and animals you see while dining at Salty's. There'll
be a new "creature feature" each month in addition to answering your inquiries
about wildlife sightings. My photo this month: Osprey are found throughout
the world and are also known by the name Sea Hawk, hence the name for
the Seattle Seahawks. They will nest just about anywhere there is a suitable
location near water and their main prey, fish. Be sure to watch the nesting
Osprey on the pilings in the water right out your window at Salty's on
the Columbia River!
I look forward to hearing from you! Please email me at
Mpaige@spiritone.com or visit
www.michaelpaigephotography.com/birdphotogallery
 Tropical
granola.
By Pastry Chef Darla Swanson, Portland Pastry Chef since 1999
With this dessert, you can improvise by using any nuts or seeds you like,
and different flavored oils, citrus zest, etc. I love to layer this in
a glass with vanilla yogurt, pineapple, banana and fresh berries.
View the recipe.
Give your Dad our very best.
 SEATTLE
AND PORTLAND - Father's Day Weekend is almost here. There's no better
way to tell Dad how much you appreciate him than with Salty's Dad's Weekend
Brunch. Our award-winning brunch is the best in the Pacific Northwest
and it's specially available on Saturday, June 20, too at Redondo Beach
and in Portland (brunch is always available on Saturdays at Alki in Seattle).
The fresh "seefood" cuisine is like the service. Spectacular. The view
is one in a million. Just like your Dad. So call us today your reservation
now. And give Dad 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/gifts today.
May 2009
Our wonderful PR maven Eileen Mintz gave so much to everyone during her
lifetime. She was a supporter of KCTS Cooks 9 from the start in 1996 and
they are honoring her by dedicating their 29th viewer cooking show and
the companion cookbook to her. The show will air from 11 a.m. to 3 p.m.
on Saturday, May 16. They would love for Eileen's friends to volunteer
to take phone calls on air or send in a recipe for the favorite recipes
book (send to cooks@kcts9.org). If
you had planned on giving to KCTS or renewing your support, this would
be a great time to help them and honor Eileen at the same time.
Gerry & Kathy Kingen, Salty's Owners
In the May Good Times news:
• Taste of the wild on Funshine decks.
• A match made in heaven: Pinot Noir and
Copper River salmon dinner.
• New café menu items are $15 and
under.
• Don't Miss Redondo's Dinner
in Concert with Styx/REO Speedwagon/.38 Special!
• Columbia chef's blog by Chef Dana
Cress
• Good for you! By Kathryn Hilger Kingen
• Key lime pie – a summer favorite.
• Redondo Beach outdoor seafood bar
opens Memorial Day weekend.
• Brown double winner at Portland
Music Awards.
• Swingin' songs for Moms at Alki Beach.
• Vote for Best Breakfast Nominee
• Give your Mom, Dad or Grad our very best.
Taste of the wild on Funshine decks.
SEATTLE AND PORTLAND – It's the perfect time for a fishing trip
in the great outdoors at Salty's. Our wild Alaskan salmon and halibut
catches are in, and we're opening our Funshine decks when the sun shines!
You'll be happy to hear that Copper River salmon arrives in Seattle
Saturday, May 16 -- call us for confirmation.
 Just
for the Halibut we'll feature a Pacific halibut dish in May with the focus
on fresh produce with flowers blooming and birds chirping. Salty's chefs
are serving this halibut pan-fried with Pea and Potato Croquettes (chèvre
and dill give these "cakes" a kick), Shaved Fennel and Artichoke (a yummy
salad), Parmesan Ribbons and Roasted Tomato Coulis (made with California
vine-ripened tomatoes and a touch of saffron).
Salty's sommeliers say it's too early to resort to Rosé wine so
we will again feature Pinot Gris and Pinot Grigio with our pan-seared
wild Alaskan halibut dish. We love this wine for its racy thirst-quenching
acidity. Pinot Gris from Oregon also delivers a round creaminess without
the spicy heavy overtones from oak. Fresh, light, full of flavor and nuance,
this wine and our halibut dishes sing beautifully together at Saltys.
Come for dinner or lunch (make reservations
today) and watch for the sunshine! If you can't make it in, try
the recipe at home.
A match made in heaven: Pinot Noir and Copper
River salmon dinner, May 20th.
By Sommelier Tim O'Brien
 SEATTLE
– This wine dinner Wednesday, May 20, is an epicurean tour through
Alaska and Oregon featuring the best they offer. The menu celebrates wild
salmon. The wine celebrates the differences of Oregon wineries focusing
on three distinct vintages 2005, 2006 and 2007. In the lineup are three
Willamette Valley Pinot Noirs: Broadley Reserve, Domaine Serene Yamhill
Cuvée and Ken Wright Cellars Nysa Vineyard. We chose Daedalus Pinot
Gris as the most impressive of the 2007 vintage because of its bracing
freshness and perfectly ripe fruit – the perfect pairing with our
salmon sampler. Read
more for the menu.
New café menu items are $15 and under.
SEATTLE AND PORTLAND – Our Seafood Grills enjoy a worldwide reputation
as the Northwest's best spots for the freshest seafood, the juiciest steaks
and a host of other delicious specialties like Maine lobster and Dungeness
crab so fresh they're swimming in our tanks in the lobby. Now Salty's
is launching a brand spankin' new café menu loaded with fresh,
local seafoods and other totally tasty goodies. Most dishes are just $10
to $15 and kid's menu items are even less.
 Our
spectacular marine views are unique in the entire Northwest. The atmosphere
is as comfortable as your favorite sweater, the service as friendly as
your family. We have huge TV screens for sports buds. Cozy corners for
couples. Live music some nights, Happy Hours. It's the perfect spot for
a quick lunch, an office party or a family celebration. And, of course,
our Café mixologists are legendary. So get in here today and lift
your spirits in the Refreshment Center of the Universe. And try some of
our great new dishes on for sighs. The new Bazillion Dollar-View Café
menu is now live at Salty's in Seattle on Alki Beach and in Portland on
the Columbia River. It will go live next at Redondo Beach in June. Check
out the menus at:
Seattle
- Alki Bazillion Dollar-View Café Menu
Portland
- Columbia Bazillion Dollar-View Café Menu
And remember, parking at Salty's is always as free as our magnificent
water views. Make your restaurant reservations
today.
 Don't
Miss Redondo's Dinner in Concert with Styx/REO Speedwagon/.38 Special!
REDONDO BEACH – You've been looking for the perfect night out and
here it is! Invite your date to dinner Wednesday, May 27, at Redondo and
then rock away the night with three of the most beloved rock bands of
the '70s and '80s: Styx is the first band with four consecutive multi-platinum
albums with classic hits "Come Sail Away," "Lady," and "Mr. Roboto." American
rock band REO Speedwagon hits include "Keep On Loving You" and "Can't
Fight This Feeling." The band .38 Special churned out classic rock and
pop radio gems like "Hold On Loosely" and "Fantasy Girl."
First come to Redondo with plenty of free parking and enjoy the Redondo
"Urban Eats" menu and after dinner we'll drive you to the rock show at
the new hotbed ShoWare Center in Kent. You'll be taken to an exclusive
entrance and after the show we'll bring you back to Redondo Beach. No
waiting in line. No fuss. Just fun!
VIP tickets are on sale now for $115 per person, which includes dinner
at 4:30 p.m. (does not include gratuity) and show time is 7 p.m. We'll
take you to ShoWare Center's exclusive entrance and bring you back to
Redondo after the show. Call (253) 946-0636 today!
For the May schedule for live music in the bar, visit the Redondo
Beach music page.
Columbia chef's
blog.
By Portland Chef Dana Cress
With the weather we've been having in Portland lately, I think it is
safe to say that spring has arrived. Eating local is in, and my new menu
reflects the bounty that spring has to offer in Oregon. My new seasonal
fare can be enjoyed while soaking in the rays on our now-open deck overlooking
the gorgeous Columbia River. Here are my new warm-weather offerings:
For starters, I had a ton of fun developing Dungeness Crab Corn Dogs–an
ageless classic with a Salty's twist. I take ingredients you'd commonly
find in crab cakes, like crisp celery, carrots and onions, add fontina
cheese, and coat it with a tempura batter before frying to a crunchy golden
brown. This playful snack will be perfect with a Bloody Mary and a sunny
afternoon on the deck. Read
more.
Be sure to tune into Mark & Dave from Portland's KEX Radio 1190AM
weekdays from 4-7 p.m. They raved after a recent visit to Salty's and
love to give away gift certificates to their listeners!
Good for you!
By Kathryn Hilger Kingen
How ironic! I just read some very nice letters from
two of Salty's guests who have food allergies. It got me thinking that
I should probably write to you about food allergies and fess up.
Okay if the truth is to be known I am actually allergic to seafood. That's
right, seafood. Yes, I know it sounds crazy but this is a real example
of Murphy's Law at work, or perhaps a new definition for the word ironic.
I know that it doesn't seem right to have wonderful seafood restaurants
and not be able to eat the seafood, but it is true. Actually it is true
to a certain degree. There are some seafoods that I am not allergic to,
that I can eat. My constant worry is that I will somehow accidentally
get an allergen in my food. This is a risk and worry for all diners with
allergies. So Salty's by necessity has to be on hyper alert to food allergy
sufferers because of me. Call me the problem child if you will, but the
silver lining in this cloud is that we really understand how serious food
allergies can be. Read
more.
Key lime pie – a summer favorite.
By Pastry Chef Darla Swanson, Portland Pastry Chef since 1999
 This
pie is simple to make. We bring it back to the menu each summer and our
guests love it! In Portland we use a French påte sucrée (sugar
pastry) base but feel free to substitute your favorite pie crust or graham-cracker
crust if preferred. Find
the recipe.
Redondo Beach
outdoor seafood bar opens Memorial Day weekend.
REDONDO BEACH – The Redondo Beach outdoor Fish Bar opens Memorial
Day weekend. Picture a wonderful, sunny summer day at the beach ... bring
the family, fish off the pier, play in the sand, wade in the surf. And
then have lunch at the walk-up window Seafood Bar. "Our outdoor Seafood
Bar offers a kid-friendly menu with a wonderful selection of local seafood
favorites cooked to order. After you order your food, all you have to
do is choose which of our outdoor picnic table suits you best," says Chef
Gabriel Cabrera. See
the menu and call ahead so your order is ready when you arrive: (253)
945-1363. Open daily 11:30 a.m. to 9 p.m.
Mel Brown double winner at Portland
Music Awards.
PORTLAND – Have you heard? Portland jazz giant Mel Brown was a
double winner at the Portland Music Awards this year in February. A recent
Oregon Music Hall of Fame inductee, Mel has played with the likes of Diana
Ross, The Temptations and other Motown legends. He was nominated in three
categories (he and The Slants were the only artists nominated in three
categories) for this Grammy-style awards show. Mel was nominated for the
Pioneer Award, Legends Award and Outstanding Achievement in Jazz. Mel
won both the Pioneer and Outstanding Achievement in Jazz awards.
Little known facts about Mel include that he has been known to like a
White Russian cocktail here or there. He was once locked in a hotel room
in Paris by a Motown diva (he escaped through the window). A long-time
resident of northeast Portland, Mel is not only a renowned drummer but
also a father, husband, grandfather, drum instructor and accountant. And
he loves to tend to his immaculate lawn.
Columbia guests and staff are honored to be in the presence of greatness
every Friday and Saturday night. Come as you are starting at 7 p.m. to
watch a music pioneer and jazz legend keeping the beat alive. "Feel free
to chat him up during breaks. Mel is just about the friendliest celebrity
you will ever meet," says Managing Partner Linda Addy. "You can even ask
Mel to share the details about climbing out of a Paris hotel window!"
says Addy.
Brown's trio includes pianist Jof Lee, who started his jazz career through
the urgings of Stan Getz, and Tim Gilson charms us on his bass. Read more
about the awards at www.portlandmusicawards.com/pmas/2009-pmas.html
the web site for Music Spectator, the magazine for the Portland
music scene.
Swingin' songs for Moms at Alki Beach.
 SEATTLE
– Salty's exclusive brunch piano-man Victor Janusz is bringing in
his VJ Trio featuring Stand-Up Bassist Tim Koss and Saxophonist Brian
Kent to Alki for their "Swingin' Songs for Moms and Those Who Love Them!"
It's a super-set of mom faves – bossa nova, classic rock and jazz.
"It's an eclectic set of tunes," says Vic. "We like to cover the bases
as much as we like to swing the Duke Ellington and standards from the
Great American Songbook, but there's always one Mom who saunters up to
me and says ‘Hey! How about the Stones ‘Can't Get No Satisfaction'?"
He says Mother's Day rates up there with his favorite holidays because
they really appreciate him. See more at www.victorjanusz.com
and remember he's at Alki every Saturday and Sunday for "Weekend Piano
Brunch." (Photo by Jimmy Maleck)
Vote for your favorite Seattle "Best
Breakfast" nominees!
SEATTLE - A couple weeks ago the Stranger asked their readers what some
of their favorite brunch and breakfast places were here in Seattle. They've
compiled all the nominees, and now you get to vote for the winners, and
choose who'll be featured in their upcoming breakfast guide! Hooray for
democracy! Click
here to vote now!
Give your Mom, Dad or Grad our very best.
It's that time of year to show your appreciation for your Mom, Dad or
a Grad.  There's
no better reward for a job well done than dinner at Salty's. On you. The
award-winning Northwest cuisine is like the service. Spectacular. The
waterfront view is one in a million. Just like your Mom, Dad or Grad.
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/gifts where you can also find
gift boxes and other presents perfect for your Mom, Dad or grad.
April 2009
This April we are celebrating the pristine white, beautifully meaty,
sweet and delicious steak that swims like a fish. Please join us Just
for the Halibut!
Gerry & Kathy Kingen, Salty's Owners
Halibut Nirvana à la Salty's.
SEATTLE
& PORTLAND — 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:
A fillet of juicy Halibut grilled and teamed up with a Sweet Kumquat Butter
and a Spicy Chili Pepper Gastrique
[recipe]. Add a dollop of purple mashed potatoes
and Northwest asparagus and you've got Halibut Nirvana à la Salty's
on the waterfront!
And whether you prefer Pinot Gris or Pinot Grigio,
our sommeliers tell us this is your best choice for a wine pairing with
halibut. In Alsace, Pinot Gris is rich and compactly flavored. In Italy,
it's harvested earlier for a crisp racy character. In Oregon, it's often
both creamy and crisp but, in every case, the wine is clean, delightful
and begs for food. Salty's chefs have added a kumquat butter to this dish
that provides a bridge between the halibut and the wine that we know will
be well traveled. Enjoy the journey. Make lunch or dinner reservation
online and if you can't make it in to Salty's in April, here's
the recipe to try at home.
Good for you!
The Hali-fax Download By Kathryn Hilger Kingen
This April we are celebrating the pristine white, beautifully meaty,
sweet and delicious steak that swims like a fish. The facts on halibut
(Hali-fax?) are out and the news is essential for you to know. Good health
means a good life and that is what we hope for all of you. Apparently
our beloved halibut contributes greatly to a good life. Read
more.
Chefs' blogs.
-
By Alki Chef Jeremy McLachlan - Here I am getting all springy with
our new spring menu. I love changing our menus every season. Fresh
halibut is on the menu and we have removed frozen Copper River salmon.
Read more.
-
By Redondo Chef Gabriel Cabrera - Coming off a double-win at the
"Best of Federal Way" awards - one for Best Seafood
and one for Best Sunday Brunch - I could not be more proud of our
Redondo Salty's team. The contest means a lot to us as it's the word
of our neighbors, the readers of the Federal Way Mirror.
Read
more.
-
By Portland Chef Dana Cress - Since fresh halibut is upon us in April,
you will see many great things happening in our Portland kitchen.
Just for the Halibut Festival, I came up with a recipe for BBQ Glazed
Halibut that locks in the moisture with intense flavor. Read
more.
A Match Made in Heaven: Pinot Noir and Copper River Salmon
By Sommelier Tim O'Brien
WINE DINNER, MAY 20, 2009
SALTY'S ON ALKI BEACH
This wine dinner is an epicurean tour through Alaska and Oregon featuring
the best they have to offer. The menu celebrates wild salmon. The wine
celebrates the differences of Oregon wineries focusing on three distinct
vintages 2005, 2006 and 2007. In the lineup are three Willamette Valley
Pinot Noirs: Broadley Reserve, Domaine Serene Yamhill Cuvée and
Ken Wright Cellars Nysa Vineyard. We chose Daedalus Pinot Gris as the
most impressive of the 2007 vintage because of its bracing freshness and
perfectly ripe fruit – the perfect pairing with salmon sampler.
Read
more and check out the menu.
Piano-fiddle duets for Easter brunch!
SEATTLE — Violinist Tyler Reilly makes a special
appearance with Brunch Pianoman Victor Janusz at Salty's
on Alki for Easter Sunday brunch. "Tyler's versatility is stunning," says
Janusz. "He plays virtuostic classical pieces and adds zest to crowd favorites
like 'Por Una Cabeza (Tango)' and 'Besame Mucho,' then turns around and
has me learn U2's 'Beautiful Day' which he plays with great authority!"
 Born
and raised in Olympia, Washington, Reilly began violin studies at nine
years old under the tutelage of Helen Pagels-DePastel. He toured Austria
and Germany performing Bach, Vivaldi and Mozart. He studied at Cleveland
Institute of Music and New England Conservatory of Music. Since 2000,
Reilly has toured with Rikki Lee Jones, performed with Joe Jackson at
the EMP Grand Opening in Seattle and appears on two Modest Mouse albums,
Moon Over Antartica and Lonesome Crowded West.
More recently, Reilly joined Janusz at The Columbia Tower Club, where
Janusz sings at the piano twice monthly in the beautiful Stratus Room
(see photo). "I look forward to gigs with Vic, because he really plays
to and for the audience in the most organic way, and for me he's a good
musical anchor," says Reilly.
Janusz recently celebrated his fourth anniversary as Alki's exclusive
weekend brunch piano-man. Enjoy his tunes Saturdays and Sundays 10 a.m.
to 2 p.m. Call (206) 937-1600 for reservations on Sunday, April 12, for
Piano & Fiddle Duets 10 to 2 p.m. See victorjanusz.com
for more.
Sip Syrah at Salty's on Alki and help raise
funds for Farestart.
By Sommelier Tim O'Brien
SEATTLE — Syrah is seducing wine enthusiasts who have an affection
for red wines with bold spices, rich fruit and silky texture. 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 in Seattle!
 We
have added a new twist to our eighth annual event by inviting Salty's
Chefs to build some bites to pair with our favorite Syrahs. Look for Alki
Executive Chef Jeremy McLachlan, Redondo Chef Gabriel
Cabrera and Alki Pastry Chef Jane Gibson as
they team with Redondo Sommelier Veronica Smith and myself
to share the food-wine pairing fun.
Please join us Wednesday, April 15, at Salty's on Alki from 6:00 to 9:00
p.m. Your contribution of $40 is a fundraiser for FareStart. Tickets must
be purchased in advance. Please go to farestart.org/help/events
or call (206) 267-6223.
A special thanks to Sommelier David LeClaire of Seattle
Uncorked and a special thanks to West Seattle Cellars, who will make all
wines available for purchase that evening!
Delicious Swedish cream - pair it with strawberries.
By Darla Swanson, Portland Pastry Chef since 1999
 I
often make this recipe at home because it's easy, fun to dress up and
perfect for when you need a quick way to impress guests coming for dinner.
You can enhance this dessert with strawberries or any fresh fruit or fruit
sauce (cheat with pie or tart filling if needed). You can cut a bit of
fat out by toying with the sour cream and yogurt ratio (less sour cream
decreases the fat and more yogurt adds tang). Feel free to experiment
but don't skip the vanilla bean - it makes the dish! Visit our website
for the recipe.
March 2009
We were overwhelmed by so many kind and thoughtful emails about Eileen
Mintz and wanted to thank you for taking the time to share with us. We
miss her terribly but know that she will be with us whenever anyone says,
You can do it! Eileen was our greatest morale booster. We hope something
in our March Good Times gives you a boost! You know we just want
to make you happy! Please come and visit us soon.
Gerry & Kathy Kingen, Salty's Owners
Taste the sweetest cheeks in the sea.
By Chef Jeremy McLachlan
SEATTLE AND PORTLAND - A halibut has but only two cheeks - that's why
fishermen take these sweet selections home for themselves. But we at Salty's
in Seattle and Portland have tempted them to let us have enough for our
guests during our March Just for the Halibut Festival.
While
we usually launch our Halibut Festival with halibut cheeks perfectly pan-seared,
this year we're doing something different. We will slowly braise the cheeks
in a saffron lobster stock until they are tantalizingly tender. Then we
will serve those gems atop Roasted Pepper Polenta, Fennel and
Tomato Salata for a Mediterranean flair. That's all "chef-speak"
for what will arrive on your plate - a chill-chasing meal, more like a
stew, on a soft and creamy polenta foundation then topped with House-Made
Fresh Ricotta - yes, we make it ourselves!
The inspiration for combining Halibut Cheeks with Polenta and Salata
(salad) comes from my travels to Italy while working on our Salty's Cookbook
Good Ciao with Italian Chef Roberto Russo.
To create this dish in our kitchen we will quickly sear the cheeks to
lock in their sweetness. Then we will add a saffron lobster stock and
slowly oven simmer the flavors until the cheeks have a fork-tender scallop-like
texture. A dollop of butter tops this purely Pacific creation.
Crafting creamy polenta is the best. I love it. Polenta is basically
grits that we cook and add a red pepper purée, whole black olives,
sour cream, butter and Parmesan cheese.
Salata is a term used in a lot of world cuisine. It is basically a Mediterranean-style
salad, quickly prepared with the freshest of ingredients.
To accompany the Halibut Cheeks and Polenta, we will mix a Salata of
thinly shaved fennel, sliced Roma tomato, thyme, parsley, white wine vinegar,
olive oil and salt then top it with fresh Ricotta. I learned to make Ricotta
in Italy and we will make our very own Ricotta fresh for you at Salty's
restaurants. Ricotta is very easy to make. All you do is heat up whole
milk and then add lemon juice and strain. Very easy. Very fresh.
Remember, this Halibut nirvana is available only in March. Make your
reservations today and don't forget to tell
your friends. If you can't make it into Salty's, find the recipe
online and try it at home. Let me know how it goes. I'd love to hear
from you. My email is jmclachlan@saltys.com
(if I don't get back to you right away, I'm busy in the kitchen and ask
that you please be patient!). Read more on Salty's
Good Ciao cookbook which is also available in our gift
shops.
Washington Wine Month.
By Sommelier Tim O'Brien
SEATTLE AND PORTLAND - Each year in March, Washington winemakers ask
restaurants to support their efforts by featuring their wines and holding
special events that focus on their latest greatest vintage. We have had
tremendous fun marketing the "local juice" to all of our guests because
Washington wines are such a great value.
In 2004 we received a special award from the Washington Wine Commission
for the best Marketing of Washington Wine for our "Washington vs. The
World" taste test promotion. Marketing is critical but nothing beats having
the best product. We are proud supporters of the wine industry because
just like Salty's you can spend a little or a lot but you won't be disappointed.
The winning formula is to exceed expectations. Read
more.
Milbrandt Vineyards wine dinner in Portland.
By Chef Dana Cress
PORTLAND - "Individually we are just Butch and Jerry. But when we are
working together we are like one really talented person."  This
is the quote you'll find on the back label of every bottle of Milbrandt
Vineyards wine. Milbrandt Vineyards is a team of dedicated, passionate
individuals doing what they love, and it shows.
This is why Sommelier Matthew Carter and I chose them
for our spring wine dinner in Portland. Milbrandt Vineyards has earned
a reputation for growing some of Washington State's finest grapes. The
vineyards are concentrated in the Wahluke Slope AVA and the Ancient Lakes
area (currently under application for AVA) of the Columbia Valley. Their
winery and tasting room is located in Prosser, Washington's Vintner's
Village, but you should come to Salty's wine dinner in Portland on April
3 and experience an evening of award-winning Milbrandt wines carefully
paired with Salty's world-class cuisine. Read
more and check out the menu.
Good for you!
By Kathryn Hilger Kingen, Salty's Owner
Hi Friends,
In last month's Good Times you may have read about the loss
of our dear Eileen Mintz, who wrote to you monthly in our newsletter.
She fought a valiant fight against cancer. Did you know that we all fight
that battle in our bodies every day? We do. Our bodies are constantly
bombarded yet we are able to triumph when our bodies are functioning as
designed. We don't know why it goes wrong sometimes, but it does. In the
process we lose quality of life, friends and family. It happens every
day. In honor of Eileen, I write this article about food and cancer prevention.
The focus on foods that are good for you can lead us directly to foods
that we love. So what can we eat that fits the category of fighting cancer
and tasting great? Many wonderful foods, and it is no surprise that vegetables
of almost any kind fit that bill. Think color, lots of bright beautiful
color. Color suggests the presence of antioxidants. Read
more.
Redondo Beach blog.
By Chef Gabriel Cabrera
Like many people in the Northwest, I know it's spring when halibut season
starts. Don't tell the salmon lovers, but I prefer halibut. Its mild taste
gives me an endless palate for preparations and complimentary flavors.
I can go wild creating a fresh group of recipes to honor the flat fish
that is king of our Just For The Halibut Festival this
month.
Being a fish with a mild and sweet flavor, halibut is great grilled or
pan fried. It serves as the star, with a mild marinade or gentle rub of
herbs and spices providing the supporting cast.
With cooking, like so many good things in life, inspiration for halibut
recipes comes from many places. For me, bright ideas come from the cooking
style I've grown up with and learned from my family. I also draw on my
experience as a young cook, learning from a fabulous Japanese chef who
was my teacher and mentor. These two inspirations have given me two outstanding
halibut dishes to offer you during our Halibut Festival. Read
more.
 The
amazing peach blueberry buckle.
By Pastry Chef Jane Gibson
This is a classic dessert recipe requested by Salty's guests in Seattle
time and again. Now it will also be available in Portland and at Redondo
Beach in March, April and May 2009. It's a single-layer butter cake made
with cream cheese, peaches and blueberries and topped with a streusel.
We serve it with vanilla ice cream. If you can't make it into Salty's,
here's the recipe for home cooking.
Celebrate four years of beautiful piano tunes.
SEATTLE - Don't miss Saturday brunch at Salty's on Alki in Seattle on
Saturday, March 20, when Victor Janusz, Alki's exclusive brunch piano-man,
celebrates his fourth year making live music for the brunch crowd. He's
at the piano from 10 a.m. to 2 p.m. Saturdays and Sundays.
"Come up to the piano in the upper lounge next to the buffet and say
Hello," says Vic. "Please make a request or two. I gotta know at least
one of them!" Vic's diverse repertoire is rich with songs from the Great
American Songbook, tunes by Gershwin, Irving Berlin, Cole Porter, Rogers
& Hart, as well as songs by the Beatles, Motown, classic rock and
more! Make reservations at and visit www.victorjanusz.com
for more on Janusz.
Redondo Beach pop music.
Join us for pop music at Redondo Beach.
See the March schedule.
Portland jazz.
Join us for live jazz in Portland. Read
more.
February 2009
God saw her getting tired
And a cure was not to be.
So he put his arms around her
And said, “Come to me.”
A golden heart stopped beating,
Hard working hands put to rest.
God broke our hearts to prove to us
He only takes the best.
Take her in your arms, dear Lord,
Treasure her with care.
Make up for all she suffered
And all that was unfair.
To some she may be forgotten,
To others just part of the past,
But to the ones who really loved her
Her memory will last and last.
January 2009
Your life is our celebration at Salty's! Come see us in January and
let us help you celebrate …
 Seefood®
Paradise - for
very few clams.
SEATTLE AND PORTLAND - As soon as you arrive here at Salty's you'll see
why so many people call it Seefood® Paradise. Our zillion-dollar waterfront
view is made in heaven and you can dine like the King of the Seas here
for very few clams - or your whole bucket.
Our Blue Plate Special, for example, is just $9.95 at lunch and only
$19.95 for dinner. It changes every day and - like a lot of other items
on our menu - it's a whale of a meal for a minnow of a price.
And you can come back for a sensational seafood dinner here at Salty's
for less than $20. When you consider all of our great seafood dining values
and add the parking that's always free, the incomparable waterfront views
and servers who are as friendly as family, you'll soon see why so many
people call Salty's their Seefood® Paradise.
Peruse our new market sheets and menus online:
Then make reservations today at so you can
enjoy a whale of meal at a minnow of a price.
Riesling revival - Part II.
By Salty's Sommelier Tim O'Brien
My last article on Riesling as the perfect pairing with crab piqued your
interest and generated many questions. Riesling has been tantalizing and
fascinating wine experts for centuries. There are families in Germany
who have been making Riesling in excess of 400 years. It is considered
by many including myself to be the most age-worthy wine.
I was hooked for life on wine when I tasted my first forty-year-old Riesling.
It was nearly an out-of-body experience. But I digress. My aim today is
to clear up the misconception that Riesling is a sweet wine. Most people
think sweet wine is inferior to dry wine ergo Riesling is second class.
Not so. In fact it is considered the most noble of the noble varieties.
Read more on Tim's wine blog.
Magical March of the Nutcrackers held over
through mid-January.
SEATTLE AND PORTLAND - Did you get buried by the snow? Salty's Magical
March of the Nutcrackers is held over just for you and for anyone who
hasn't seen it yet or who wants to see it one more time!
You won't believe your eyes! Extravagant colorful lighting and holiday
décor showcase larger-than-life nutcrackers that stand tall around
our dining rooms to give your family or company parties a special touch
of enchantment! Don't miss our fantasy storybook setting held over until
mid-January.
See a magical video at for more
on Salty's nutcrackers. There's also a list of where the nutcrackers
appear this season as well as stories on the wonderful artists who created
them.
Napa Valley Merryvale Vineyards wine dinner
at Salty's in Portland.
 PORTLAND
- Merryvale Vineyards is a family-owned Napa Valley winery founded in
1983. Dedicated to passionate winemaking and the fine art of living well,
Merryvale has been turning exceptional Napa Valley grapes into world-class
wine for 25 years. Merryvale is renowned for its rich Cabernet Sauvignon
(92 Points, Anthony Dias Blue, April 2008), "Double Gold/Best
of Class" Chardonnay, iconic Bordeaux-style red blend Profile (94 Points/Cellar
Selection, Wine Enthusiast, December 2008), and its everyday
drinking brand, Starmont.
In addition to numerous awards for its excellent wines, Merryvale has
received Napa Green Vineyard and Napa Green Winery certifications. Merryvale's
goal is to sustain and improve the environment for future generations
through conservation, renewable energy and sustainable farming practices,
while producing some of the world's finest wines.
Read more on
Portland's Wine Blog.
Eat, drink and be happy hours will make you
happy.
SEATTLE AND PORTLAND - You'll be happy to know Salty's chefs in Seattle
have been busy updating their Happy Hour repast. And Salty's Portland
chef offers you Happy Hour rated in the top ten in the Portland Happy
Hour Guidebook.
At Redondo Beach Chef Gabriel Cabrera says come in from
2 to 6 p.m. for Thursday Ladies Night when ladies can
order Crab and Shrimp Louie with spring mix, Louie dressing, Chilean crab
meat, bay shrimp, pickled asparagus, tomato, avocado, black olives, hard-boiled
egg and rustic bread all for just $12.99. This price requires that you
purchase an alcoholic beverage - they suggest Waterbrook Chardonnay.
Redondo Prime Rib Fridays will make you happy to feast
on a half-pound prime rib cooked to your specifications, with garlic-roasted
red potatoes, winter vegetables, au jus, creamy horseradish and rustic
bread for $12.99 (pair it with Tamarack Cellars Red Wine or the alcohol
drink of your choice).
Redondo Crabby Saturdays are for digging into Dungeness
crab sections (10 ounces) with garlic-roasted red potatoes, winter vegetables,
drawn butter, lemon and rustic bread for $16.99 (try a glass of La Calla
Vermentino or choose another alcoholic beverage).
Chef Jeremy McLachlan offers Alki Happy Hour
"All the Time" from 3 p.m. to closing - now that's a long happy
hour. His new Quick Bites section includes Thai Beef
Lettuce Wraps Seared in Hoisin Sauce with Cashews for $5, Steamed Soy
Beans (Edamames) Dusted with Salty's Blackening Spice for $3, Grilled
House-Made Flatbread with Walnut Butter and Green Goddess Aïoli for
$4, and Crispy Green Beans Sautéed in a Black Bean Sauce for $3.
This is just a tasting of what's available.
Salty's on the Columbia is ranked in the top ten in the Portland
Happy Hour Guidebook. Chef Dana Cress offers you
Flatbread of the Day for $1.99, Fried Calamari with Salsa Verde Aïoli
$3.99, Oyster Shooter $1.99, Buffalo-style Fish/Chicken Tacos $4.99, Antipasti
Plate $5.99, Crab and Artichoke Dip with Sesame Flatbread $6.99, Blackened
Wild Salmon Caesar $7.99, Hefeweizen-Battered Fish & Chips $5.99,
BBQ Bourbon Chicken Burger $5.99. Join the happy crowd in Portland Monday
to Friday 4 p.m. to 6 p.m. and Sundays 4:30 p.m. to close. And there's
more!
View complete Happy Hour menus at:
Mintz-her words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
 Please
join Alki Chef Jeremy McLachlan for another over-the-top
meal at Gifts from the Earth on January 24. His team's
"Worldly Adventure of Seafood Cuisine" will take your taste buds to nine
locations: New York (cocktail), Japan (sashimi), Vietnam (pho), India
(hummus salad), Australia (shrimp on a barbie), South Africa (chutney-stuffed
samosa), Italy (seafood ravioli), France (chocolate pearl dessert) and
Rio de Janiero for a little Brazilian coffee to get you home. It's an
around-the-world trip you won't want to miss! Gifts from the Earth is
an annual fundraiser for South Seattle Community College's Culinary Arts,
Wine Studies and four-year Hospitality programs. Proceeds benefit students
and programs such as scholarships, program equipment, and tutoring. Visit
southseattle.edu for tickets.
The Seattle Examiner.com featured Redondo Chef Gabriel
Cabrera's recipes for creamy, cheesy chipotle Petrale sole. Yum!
Visit www.examiner.com
for the recipe.
Speaking of recipes Alki Chef Jeremy McLachlan is sharing
his recipe for Dungeness Crab Mac & Cheese with you. It's pure feel-good
food available at Salty's on Alki as a half portion for dinner for $19.95.
Here's the recipe.
Read more on
Mintz-Her-Word's Blog.
Live music in Salty's fabulous waterfront view
café-bars.
Alki live music - Piano-Man Victor Janusz plays during
Saturday and Sunday brunch at Alki. Casey MacGill's Blue 4 Trio plays
Fridays 6 to 9 p.m. in the Café-Bar.
Redondo pop music - Here's the January schedule: Fri/Sat
1/2 & 3 Poodlebomb, Fri 1/9 Myles Crew, Sat 1/10 Glenn Harrell, Fri/Sat
1/16 & 17 Mark Fluegel & Cory Wilds, Fri 1/23 Erin McNamee, Sat
1/24 Poodlebomb, Fri 1/30 Myles Crew, Sat 1/31 Heather Banker
Portland live jazz - Oregon Music Hall of Fame Inductee
Mel Brown plays 7 to 10:30 p.m. Fridays with Pianist Jof Lee and Saturdays
with his trio.
It's time to make a date
with your favorite fish!
 Valentine's
weekend is fast approaching and Salty's is the perfect place for a date.
The drama of the waterfront view from virtually every table. Flawless,
friendly service. Alki Chef Jeremy McLachlan's menu includes
a new section called Lover's Nibbles which features a caviar tasting,
crab fondue or a vegetarian hummus plate.
Free $20 gift card and free shipping offer
extended through January!
 SEATTLE
AND PORTLAND - If you're still looking for a great gift idea, Salty's
online gift shop has wonderful Northwest gifts including Cookbooks, Blackening
Spices, Boisterous Oyster Sauces, coffee mugs, bar glasses, stainless
steel waterbottle (say Buh Bye to plastic), T-shirts, sweatshirts and
more! Salty's gift boxes include the Home Cook's Gift Box, pictured here.
Buy this for the chef inside you or a friend, or a loved one, Mom or Dad,
wife or husband, whoever loves to cook at home. Includes Salty's cookbook,
Blackening Spice and Seasoning Salt, an apron and four jars of Boisterous
Oyster™ sauces, all for $69.
Get a $20 promotional gift card* for every $100 purchased with free shipping
now extended through January. (Promotional cards do not include tax, gratuity
or alcohol and may be used from January 1 to April 15.)
Be sure to visi our online our
store before the end of January. |
February
2, 2009