September 2010
Welcome fall at our "Just for the Halibut" Festival in September.
SEATTLE AND PORTLAND WATERFRONT - We're in the midst of halibut season and our "Just for the Halibut" Festival is running through September 29 at all Salty's Seafood Grill waterfront locations. To welcome the beginning of autumn, our featured dish is  Grilled Halibut with Portobello Mushrooms presented with Creamy Polenta, Truffle-Infused Vinaigrette and Dehydrated Grape Tomatoes. The lightness of the halibut complements the earthy mushrooms, and just like September, this will be a hearty dish with a light touch. Think salty and sweet, tart and earthy.
The halibut is seasoned with a fennel pollen salt made by combining the aromatic pollen from fennel blossoms with kosher salt. It is then simply grilled to showcase the freshness of the fish. Portobellos are those extremely large mushrooms with a meaty taste and texture that you've probably seen stuffed or grilled. Here we will be tossing them in oil, garlic, shallots, salt and pepper and roasting them until soft and succulent.
Our Truffle-Infused Vinaigrette balances the warm, earthy aroma of truffles with the tart fruitiness found in Champagne vinegar. To plate, we will place the halibut and thinly sliced portobellos atop a bed of velvety, rich polenta, with the vinaigrette and slow-roasted cherry tomatoes surrounding for a sweet and tangy finish.
Make reservations today to enjoy the catch and our sweeping waterfront views while summer lingers on and fall is just around the corner. If you can't make it in, you must try our recipe for Seared Alaskan Halibut with Portobello Mushrooms at home.
Wine Spectator Award of Excellence earned.
By Tim O'Brien, Salty's Sommelier
 SEATTLE AND PORTLAND - Both Salty's on Alki in Seattle and on the Columbia in Portland are thrilled to announce that we have earned an Award of Excellence in Wine Spectator magazine for our wine programs. Simply stated, the leading wine magazine in the industry thinks we have some of the most outstanding wine lists in the world. Their standards are exacting, rating the accuracy, content and overall execution of the wine program.
This marks the eighth consecutive year we have reached this lofty plateau. We are in great company with the finest restaurants in the world. Visit www.winespectator.com/webfeature/show?id=43194 to read more on the 2010 awards.
One man's ceiling is another man's floor. There I was, flush with pride from national recognition when a couple dining on the Alki deck questioned my choices and my commitment to Washington wine. I knew this could be a learning experience, so I listened carefully. Well, I learned plenty. I didn't sell either of their favorite wines, and it's too dark on our deck at 9:30 p.m. to read a wine list and find the hidden gems. I have work to do and I look forward to doing it for guests who are as opinionated and passionate as myself. I always encourage wine lovers to have their own opinions and to share their excitement. Read more.
Salty's Clam Boil with Crispin Hard Apple Cider for only $24.99 is set for Thur., Oct. 7.
SEATTLE AND PORTLAND WATERFRONT - Mark a big Salty's on your calendar for Thursday night, the 7th 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). They might even throw in some prawns.
It's all about seafood and it's in honor of our "Aw Shucks" Amorous Oysters Festival which runs November through December. 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 Crispin Super-Premium Natural Hard Apple Cider over a glass of fresh ice and experience crisp, clean, pure natural refreshment. Always true to the apple, Crispin Hard Ciders are naturally fermented using apple juice from a premium blend of West Coast apples, with no added malt, grape wine or spirit alcohol. Crispin's unique flavors are filtered cold for crisp refreshment, just right for our clam boil. Of course you may substitute Crispin with a glass of wine or non-alcoholic beverage.
You can also play games to raise funds for local food banks from 5:30 to 7 p.m. Spinning Wheel o'Prizes, Beer Bottle Toss, Dress Like a Bivalve contest or test your Bivalve I.Q. with our quiz. Winners receive a Salty's gift card. All proceeds go to the Oregon Food Bank, West Seattle Help Line Food Bank or the Des Moines Food Bank.
There is limited space and reservations are required and must be made by phone. Please call us today:
Alki Beach - (206) 905-1956
Redondo Beach - (253) 336-6533
Columbia River - (503) 505-9986
(This promotion may not be combined with any other offers or discounts.) Visit Saltys.com for more information.
Fish monger's blog.
By Chris Darst, Salty's Fish Monger
SEATTLE AND PORTLAND WATERFRONT - Okay, summer is waning and you're still in the mood for some salmon. I get that. Puget Sound is going to keep sending us delicious Kings into the middle of the month, but they are going fast. Troll Kings are still available, but they are pricey and not nearly as fun to talk about. Sockeye salmon are over their peak and starting to decline into September. What's left, you ask? Coho! Hooray! This wonderful fish is just hitting its stride in September and will be our mainstay fish for the winter months so get it while its fresh. The Coho salmon, also known as silver salmon, are colored metallic blue on the back and silvery on the sides and belly as adults. They have irregular black spots on their back and upper lobe of the caudal fin with flesh along the base of the teeth and lower jaw being pale. Coho's body flesh is pink to red and sexually mature males in freshwater have a brilliant red stripe on their sides, bright green on the back and head. Females are less strongly colored, usually having bronze to pinkish-red on their sides. These great fish will be coming from as far away as Alaska and as near as our backyard. Look for Coho during the winter at all Salty's.
If you are a halibut fan, and I know you are, you better get into our restaurants fast because this guy is going away for the winter. Declining fish stocks and spotty availability make it a tough buy during the winter and who wants frozen halibut anyway? Cod, Cod, Cod is the name of the game. Will it be true cod, or lingcod? What about black cod? You'll have to keep tuning in to see which fish gets the nod for our fall/winter menu. The only other fish of note to talk about in September is local albacore tuna which is running hard off Westport (if you like sport fishing, get ready for a workout). If you are a tuna melt lover, like our owner Gerry, we might bring a few on board to tantalize your taste buds. Chef Gabe at Redondo will serve it at his Alaskan Brewing Co. brew dinner in October (see Gabe's blog for more).
Peruse our chefs' latest market sheets and menus and be sure to make a reservation today.
Chef's Blogs
Cooking with Class returns to Salty's on Alki Tuesday, Sept. 14.
SEATTLE WATERFRONT - You're invited to Cooking with Class, a fundraiser for Providence Heritage House at the Market and Providence ElderPlace, both of which assist low-income, frail elderly. The event is a fun way to learn to cook. Salty's Chefs Jeremy McLachlan and Gabe Cabrera and Pastry Chef James Gibson choose a dish to teach to you, their "students." Students then eat what they produce with the chefs and enjoy it with a wine paired specifically for their dish.
This year, Chef Jeremy is featuring "The Best of the West" - Dungeness crab, fresh halibut and Alaskan salmon. His food will be paired with DiStefano's Sauvignon Blanc. Chef Gabe is makings scallop and shrimp ceviche which will be paired with Brian Carter Cellars' Oriana. Pastry Chef James will be "keeping that temper down" and teaching students to make chocolate at home. The chocolate delights will be paired with DiStefano Syrah.
Cooking with Class takes place on Tuesday, September 14, 2010, at Salty's on Alki in West Seattle. Students check in at 6 p.m., and classes begin at 6:30 p.m. The cost is $125 per person and includes the opportunity to cook hands-on with Chefs Jeremy, Gabe and James and other chefs. See who is joining us and get more details, register and pay online at seattledining.com/cwc. Or call Connie Adams at (206) 283-9067. Hope you can make it!
Alaskan Brewing Co. Dinner at Redondo Oct. 15.
 REDONDO BEACH - This is the dinner you've been waiting for and anyone who asked to be on our special invite list will get first dibs on our dinner featuring Alaskan brew paired expertly with local Washington and Oregon fair. Alaskan Brewery produces internationally recognized quality malt beverages. Alaska has a rich history of brewing. From the explorers of the 1700s through the Gold Rush, many a thirsty Alaskan has been able to enjoy locally made beers. In 1986, Marcy and Geoff Larson reignited that tradition when they opened the Alaskan Brewing Company, the 67th brewery in the country and the first brewery in Juneau since Prohibition.
For the menu, Salty's at Redondo Chef Gabriel Cabrera says, "I'm thinking albacore tuna from the Oregon Coast, Washington prime tenderloin, Columbia River sturgeon and, well, how can I not serve something like a Washington Granny Smith apple dessert."
Save the date Friday, October 15 at 6:30 p.m. Cost is just $64.99 per person. You must be 21 years or older. Please call Salty's Beverage Director Scott McDowell at (253) 945-8248 to reserve your spot. Visit alaskanbeer.com for more on the brewery and watch our web site at www.saltys.com/redondo for the complete menu.
Don't miss our Panoramic Pinot Noir celebration on Sept. 9.
PORTLAND WATERFRONT - You're invited to our second annual Panoramic Pinot Noir Celebration on Thursday, September 9, 2010, at 6 p.m. hosted by Salty's Sommelier Matthew Carter. For only $29 per person, enjoy wine tastings from Oregon Pinot producers including Ponzi, Willakenzie, Erath, Dobbes, Sokol Blosser, Willamette Valley Vineyards, Archery Summit, Lange, Van Duzer, Argyle, Vista Hills, Anne Amie and more. Chat with folks from the wineries and learn about the process, passion and perfection that go into each bottle of Oregon Pinot Noir.
Salty's Executive Chef Dana Cress will present hors d'oeuvres including Herb Goat Cheese Crostini, Black Cherry Pepper Jam; Grilled Scallops with Garlic Tart & Crispy Prosciutto; Duck Confit, Fried Taro Root & Preserved Lemon-Thyme Gremolata; Artisan Cheeses; Spinach-Artichoke Fondue; Smoked Eggplant & White Bean Purée with Rosemary Sea Salt on Grilled Flat Bread; Balsamic-Braised Fig with Savory Mascarpone; Gruyere & Crab-Stuffed Mushrooms; Grilled Grape Leaves Stuffed with Salmon Mousse; Smoked Tillamook Cheddar & Prawn Fondue.
Reservations are highly recommended (must be 21 or older). Cost is $29 per person. Call us today at (503) 505-9986. Hope to see you there!
Portland banquets blog.
By Jocelyn Phelan, Catering Sales
 PORTLAND WATERFRONT - Lovin' the sunshine! Our decks are still open and feature gorgeous sunsets! We were recently host to a family reunion kick-off. Imagine sixty of your family members from all over coming together to enjoy fine food and drinks at Salty's in a comfortable and welcoming environment.
Beverly, one of the guests (pictured here with a bright pink scarf, and her family), wrote to us after the event to thank us for all we did to make their event so perfect. Her letter made my day! I love being able to envision the best space for groups, tailor a menu to fit their needs, and see the event from start to finish with their best interests in mind.
I was so pleased to hear from Beverly that our lovely staff, in her words, was "efficient, personable, and friendly." What more could you ask for? In addition to the fantastic service we promise and they received, our staff helped hang a family tree illustration that was a surprise to everyone at the event. It will surely become a family heirloom.
Visit our Portland banquets web site at www.saltys.com/portland/catering and then call me at (503) 282-2205 ext. 4107, I'd love to coordinate your next event.
Salty's serves live music.
SEATTLE – Victor Janusz plays piano for Alki Beach weekend brunch.
REDONDO BEACH - Redondo live music for August.
PORTLAND - Live jazz in the Portland café-bar.
Good for you!
By Kathryn Hilger Kingen
 Fungus Amongus. There is a fungus among us at Salty's and I am so excited. Our chefs are now offering a dish featuring wonderful wild halibut combined with some fantastic foraged fungus. The humble word fungus is a heck of a label to slap on the revered ingredients mushroom and truffle. They are so revered that ancient hieroglyphics indicate that mushrooms were eaten to obtain immortality (it's true, read www.world-of-fungi.org for more). Some cultures believed that eating mushrooms could endow them with super-human strength, give them clairvoyance in locating lost objects and lead the soul to reside with the gods. (DISCLAIMER: We can make no such promises if you come taste this dish at Salty's but, hey, it's worth a try.)
The truffle tuber and macro fungi mushroom are endowed with terrific nutritional value. Fungi contain good quality protein falling somewhere between meats and vegetables. They also have a low level of usable carbohydrate making the cellulose they contain a good source of roughage. They are also low in fat and actually absorb cholesterol. That's great but I have to say they are so delicious cooked in butter! (Oops, sorry to spoil the nutrition theme.) They are a good source of B vitamins, especially the hard to find B12. Fungi are also high in minerals. This makes sense because they are, after all "diamonds" grown in dirt. Fungi also contain the sunshine vitamin, vitamin D. I find this to be particularly interesting as mushrooms are grown in the dark. Ah, another natural wonder to ponder. Read more.
Your vote counts in Seattle and Portland.
Thanks very much for so many votes. We're blushing. We neglected to include Group Dining in the list we sent to you but we have it in the list below. We hope you'll take a moment now if you haven't had a chance already. Please know that 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? Is Salty's your favorite Seattle/Portland restaurant? If you think we make the grade then we would greatly appreciate, with undying gratitude, if you would vote for us online
Salty's on Alki
Salty's on the Columbia
But of course we must deserve it. If not, we kindly ask that you let us know how we missed the mark. Please e-mail us (see our e-mail addresses below) and tell us what you think. If we did make the grade, please vote for us by end of today, Thursday, August 26. Thanks so much for your time.
August 2010
Come to Salty's in August to help us celebrate "Just for the Halibut."
SEATTLE AND PORTLAND - Now through September, Salty's Seafood Grill waterfront
restaurants will celebrate the mightiest of them all, the king of the
North Pacific - halibut! Though fresh Alaskan halibut is available at
Salty's starting in the springtime, it's at its peak late summer, and
you'll find plenty of it on the menu at all three Salty's Seafood Grills
during our "Just for the Halibut Festival."
It's true, they can get up to 730 pounds and are at the top of the fish
food chain, but with pristine white, flaky-firm flesh and a light and
delicately sweet flavor, Salty's chefs will have no trouble conquering
the catch.
 In
this month's featured dish, Pan-Seared Halibut with Local Vegetable
Ratatouille, they'll coax that sweet flavor with a mélange
of roasted summer vegetables, sourced straight from our backyard farmers.
The fish is dusted with fennel pollen salt, an essence of aromatic summer
fennel blossoms. In combination with the freshest local tomatoes, squash,
eggplant and peppers, it doesn't get much sweeter than that! Served alongside
you'll find rich Roasted Garlic Mashed Potatoes and a sweet and sour Balsamic
Reduction sauce. Fried basil leaves will garnish the plate for a crisp,
herbaceous finish to the dish.
Our sommeliers are recommending three-ounce tasters of Pinot Noir and
Rosé. They feature a high acid level and bold fruit that makes
for a lively fresh feast. Rosé is a wine that respects the freshness
of the garden and dances around the flavors of the season with a feathery
touch that compliments and lifts the nuances of our local garden bounty.
Turn your dinner into an adventure by ordering a three-ounce taster of
each.
Make your reservation today to get in on
Salty's "Just for the Halibut" Festival feast. A gorgeous view and outdoor
dining awaits at your premiere Seattle, South Seattle, or Portland waterfront
seafood restaurant. If you can't make it in, try the recipe for Pan-Seared
Halibut with Local Vegetable Ratatouille at home.
Salty's fishmonger on wild salmon.
By Chris Darst, Salty's Fishmonger
SEATTLE AND PORTLAND - Alas, it is with a heavy heart and full stomach
that we bid the springtime wild king salmon frenzy farewell for another
year. The dog days of summer mean an end to the big fat kings, but we
now turn to the peak season for lean mean sockeye and the beginning of
the always under-rated cohos.
Now I'm not saying fresh kings aren't out there waiting for a fisherman
to coax it into their boat and onto your plate, but it's mostly troll-caught
kings from Washington, Oregon and Alaska that we'll find from this point
on. Puget Sound fisheries open in August and you might just see some local
kings at our Seattle-area Salty's restaurants if you're lucky, but I'm
not promising anything. You really need to come in to Salty's and see
for yourself.
The Columbia River fall kings will start appearing in early August, but
they aren't quite as tasty as their spring cousins and, depending on size,
probably will end up at your backyard barbecue or at our Columbia River
restaurant in Portland. The only other wild run left is our friend, the
Klamath River king, which generally isn't a very strong run, but it is
a very lovely fish if you can get your hands on it. See our newest chefs'
Market Sheets at:
Please make your reservation today.
We want to serve you the best of the Northwest.
Add bling to your Bloody Mary - new to Salty's brunch.
SEATTLE AND PORTLAND - You probably love a good Bloody Mary as much as
we do. We love it so much we're setting up a special Build-Your-Own Bloody
Mary Bar at brunch featuring lots of bling - everything from celery and
carrots to prawns, edible flowers and other meaty add-ons - so you can
create the Bloody Mary cocktail of your dreams. The sky's the limit as
you can see in our photos. Salty's also features an array of fine and
dandy vodkas for you to choose from, or make it a virgin.
The epithet "Bloody Mary" is associated with Queen Mary I of England
but some say the cocktail is named after a waitress Mary who worked at
a Chicago bar called the Bucket of Blood. In 1934, the cocktail was called
a "Red Snapper" at the St. Regis Hotel where they added Tabasco sauce
and changed the name to "Bloody Mary." In the '60s cocktail lovers started
adding celery stalks. Now in August of 2010, Salty's Seafood Grills in
Seattle and Portland offer you every sort of bling imaginable to dress
up your cocktail at Sunday Brunch—Saturdays, too, at Salty's on
Alki. See our brunch menus at:
Please make your reservation today.
Visit en.wikipedia.org/wiki/Bloody_Mary_(cocktail)
for more on the very popular cocktail some claim is a cure for morning
hangovers. We think it's a great way to celebrate brunch at Salty's.
Alaskan Halibut Fish Fry & Amber Ale
Night is only $24.99, on Aug. 5 only.
SEATTLE AND PORTLAND - Mark a big Salty's on your calendar for Thursday
night, the 5th of August because this is one night you won't want to miss.
It's a Halibut Fish Fry starting at 5:30 p.m. to celebrate the beginning
of our "Just for the Halibut" festival.
 The
halibut is fresh and wild from the icy cold waters of Alaska. It's hand
battered and fried until golden brown and crispy on the outside and served
with three different types of tartar sauce - The Standby, The Wicked and
Chef's Special. It's served with Salty's world-famous seafood chowder
chock full of scallops, clams, bay shrimp and bacon. Wash it all down
with a pint of Salty's Amber Ale made for us by Pyramid Brewery. This
super smooth rich concoction is mellow and malty, just right for halibut.
Of course you may substitute your first pint for a glass of wine or non-alcoholic
beverage.
Play Carnival Games to Raise Funds for Local Food Banks from 5:30-7 p.m.
All proceeds go to local food banks. Cost per game play is only $1 to
$5 or bring canned food to pay your way. See Halibut
Fish Fry and Amber Ale menu for more on the games you can play.
There is limited seating and reservations are required by phone. Please
call us today at
Salty's on Alki Beach (206) 905-1956
Salty's at Redondo Beach (253) 336-6533
Salty's on the Columbia River (503) 505-9986
Chef's Blogs
Idol Adam.
 SEATTLE
- Adam Lambert of American Idol fame was in Seattle July 20 to
greet fans at Star 101.5 and Salty's on Alki catered lunch and dessert
for the group as he conducted an on-air interview. Star 101.5 co-hosts
Curt and Corine gave away tickets for lunch with Lambert. Pictured with
Adam Lambert (center) are Salty's Lead Cook David Belok (left) and Salty's
Catering Manager Jeff Wilson (right). Visit star1015.com
website for more.
Even though Salty's on Alki caters your place or ours, we love to have
you at our place so you can enjoy floor-to-ceiling window views of the
spectacular Seattle skyline. To find out more about banquets in our private
dining rooms, please call Director of Sales Collin Forseth today at (206)
937-1085 or visit saltys.com/seattle/catering
for room photos and menus.
Three courses for $25 menu is for early birds at Redondo.
REDONDO BEACH - Did you know that Salty's at Redondo Beach in Des Moines
has a three-course menu for only $25.  It's
for "early birds" and is served from 5:00 to 6:00 p.m. Mondays through
Thursdays and Sundays 4:00 to 6:00 p.m. (excluding holidays). Although
it's not available with any other offers, discounts or promotions it includes
your choice of coffee, tea or pop.
The prix-fixe menu includes a soup or salad course, an entrée
choice including Cedar Plank Roasted King Salmon, Crab Mac & Cheese, Barbecued
Kalbi Kabobs or Herb-Marinated Grilled Chicken. Desserts choices include
Salty's legendary White Chocolate Mousse Cake, Crème Brûlée,
ice cream or sorbet. See
the menu here then make
your reservation today.
Portland Savor Summer Cooking Class on Monday, Aug. 26.
PORTLAND - You'll want to sign up for Chef Dana Cress's Savor Summer
Cooking Class held on Monday, August 26, at 6:00 p.m. He will teach
you three dishes inspired by summer and Sommelier Matt Carter will
share three thirst-quenching sips with you, all for only $45 per
person. The price includes the demonstration as well as dinner.
Here are the dishes and beverage pairings:
Dungeness Crab Cake with Chipotle Aïoli
Mango Mojito
Smoked Salmon with Peach Glaze
Pinot Noir
Summer Key Lime Pie
Bubbles
Seating is limited. Please call (503) 505-9986 for reservations
today. |
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Save the date Sept. 9 for our second annual Panoramic Pinot Noir celebration.
PORTLAND - You're invited to our second annual Panoramic Pinot Noir Celebration
on Thursday, September 9, 2010, at 6 p.m. hosted by Salty's Sommelier
Matthew Carter. For only $29 per person, enjoy wine tastings from Oregon
Pinot producers including Ponzi, Willakenzie, Erath, Dobbes, Sokol Blosser,
Willamette Valley Vineyards, Archery Summit, Lange, Van Duzer, Argyle,
Vista Hills, Anne Amie and more. Chat with folks from the wineries and
learn about the process, passion and perfection that go into each bottle
of Oregon Pinot Noir. Read
more.
Salty's serves live music.
SEATTLE – Victor
Janusz plays piano for Alki Beach weekend brunch.
REDONDO BEACH - Redondo
live music for August.
PORTLAND - Live
jazz in the Portland café-bar.
Good for you!
By Kathryn Hilger Kingen
Sufferin' Succotash! In June Salty's Good Times featured a delicious
recipe of Grilled Wild Salmon with Spring Pea and Corn Succotash. Did
you try it at home? You can still find the
recipe here. I did because I was the lucky one who got to test Chef
Jeremy's recipe before we published it in our newsletter. It was absolutely
delicious! Since then I did a little historical research on succotash
and learned some very interesting facts. (Okay, maybe this lady should
get a life.)
Succotash, which generally is a mixture of vegetables featuring corn
and beans, was one of the first foods that the Native Americans introduced
to the Pilgrims. Succotash became a traditional American food and today
it is an honored dish served on Forefather's Day, celebrated on December
21 throughout New England (visit www.practicallyedible.com
for more). Many cultures around the world have historically wisely combined
beans and corn in their diet and have done so especially when meat is
scarce. Read more.
Key lime pie–a summertime fave.
By Pastry Chef Darla Swanson, Portland Pastry Chef since 1999
 SEATTLE
AND PORTLAND - Every year as summer approaches guests ask me when will
key lime pie make its annual appearance? It's now! It's even available
at Alki and Redondo in August. This pie is simple to make. In Portland
we use a sugar cookie crust but feel free to substitute your favorite
pie crust, graham-cracker crust or to save time choose a store-bought
pre-made crust. Have fun experimenting with our Key
Lime Pie recipe.
Think of other cookie flavors you love that might pair well with the
tartness of this dessert. And if it gets too hot in your kitchen, come
to Salty's and enjoy our water view and a refreshing slice of key lime
pie as Portlander Amanda Payne is showing you how in our photo. And be
sure to come taste the goodies we bake from scratch at brunch every Sunday!
Make your reservation today.
July 2010
Don't miss the highly prized Bristol Bay wild sockeye from Alaska.
SEATTLE AND PORTLAND - Alaska's Bristol Bay is home of the world's largest
sockeye salmon fishery and one of our nation's last wild Pacific salmon
strongholds.  Still
remarkably pristine and remote, the Bristol Bay watershed produces up
to 60 million salmon each year, supplying over 40 percent of the world's
wild sockeye salmon market. The Bristol Bay fishery employs over 4,000
people each season and generates hundreds of millions of dollars for America's
economy annually. Bristol Bay also provides a way of life for dozens of
Alaska Native villages around the region that have practiced a subsistence
lifestyle for thousands of years, relying on healthy salmon and water.
Salty's Seattle and Portland waterfront seafood restaurants will feature
Bristol Bay wild salmon in July to help promote the region's incredible
fishery. Trout Unlimited is an organization that created Alaska's Savor
Bristol Bay Campaign in an effort to protect Bristol Bay sockeye salmon
from a proposed Pebble mine and large-scale mineral development. Although
Bristol Bay is a salmon stronghold, the region's healthy ecosystem could
be severely damaged if plans for the development of the proposed Pebble
mine go forward. Located on state land in the headwaters of two of Bristol
Bay's major salmon-producing rivers, Pebble is a massive gold and copper
sulfide deposit. If developed, it would be one of the world's largest
open-pit metal mines. Scientists have identified a slew of risks associated
with this project, including acid mine drainage, industrial discharges
and toxic waste that would require perpetual treatment.
 If
we allow these mining projects to advance, we endanger a delicious and
nutrient-rich food that millions of Americans value and demand. Bristol
Bay sockeye is abundant and well managed but it faces unprecedented threats
from large-scale mineral development. This is where you can help by voting
with your fork. Savor Bristol Bay week could not have better timing at
Salty's Seafood Grills, where our annual seafood celebration "The Wild
Ones" Salmon Festival is going on now through July 28. Our
featured dish for July 1-28 is a Pinwheel Salmon Stuffed with Pesto Chèvre
and served with Roasted Garlic Mashed Potatoes, House Vegetables and Tomato
Chutney.
In addition, we have delicious dishes on the menu featuring wild salmon
from Bristol Bay, Alaska. So, please
make a reservation at Salty's Seattle or Portland seafood restaurants
to save and Savor Bristol Bay in July.
Visit www.savebristolbay.org
or www.whywild.org
or www.tu.org to learn
more. (Photos of Bristol Bay fishermen and its watershed are by Nick Hall.)
If you can't make it into Salty's in July, you must try our wild
salmon recipe at home.
Yukon River "King of Kings" is coming.
SEATTLE - Some say there is no better salmon than the Yukon River Kings,
which alas are virtually unavailable due to restrictions on the Yukon
River. Salty's will receive just a few for you for the 4th of July weekend
in Seattle. Please call us to confirm. See Yukon_River_King_of_Kings.pdf
for more on this rare delicacy. Please make a reservation at Salty's on Alki in Seattle today.
Don't miss our Halibut Fish Fry and Amber Ale Night, only $24.99, August
5th only.
SEATTLE AND PORTLAND - Mark a big Salty's on your calendar for Thursday
night, the 5th of August because this is one night you won't want to miss.
It's
a Halibut Fish Fry starting at 5:30 p.m. to celebrate the beginning of
our "Just for the Halibut" festival. The halibut is fresh and wild from
the icy cold waters of Alaska. It's hand battered and fried until golden
brown and crispy on the outside and served with three different types
of tartar sauce - The Standby, The Wicked and Chef's Special. It's served
with Salty's world-famous seafood chowder chock full of scallops, clams,
bay shrimp and bacon. Wash it all down with a pint of Salty's Amber Ale
made for us by Pyramid Brewery. This super smooth rich concoction is mellow
and malty, just right for halibut. We'll serve you extra pints of Amber
Ale for just one buck until our kegs blow out! Of course you may substitute
your first pint for a glass of wine or non-alcoholic beverage.
Play Carnival Games to Raise Funds for Local Food Banks from
5:30-7 p.m. All proceeds go to local food banks. Cost per game
play is only $1 to $5 or bring canned food to pay your way. See Halibut_Fish_Fry_and_Amber_Ale_Aug_2010
for more on the games you can play.
There is limited seating and reservations are required by phone. Please
call us today at
Salty's on Alki Beach (206) 905-1956
Salty's at Redondo Beach (253) 336-6533
Salty's on the Columbia River (503) 505-9986
(Sorry, this promotion may not be combined with any other offers or
discounts.)
Chefs collaborate on new menus.
SEATTLE AND PORTLAND - The Executive Chefs of Salty's Seafood Grills
have put their heads together on new menus and will be consistent at all
three locations. According to Executive Chef Jeremy McLachlan of Salty's
on Alki, "We will have the same menu in all three Salty's waterfront view
locations. It's a collaboration between the three chefs. This is what
we're calling our ‘Creative Council.' We'll test recipes and bring
forth the gold standard for every dish."
As always, Salty's signature good-humored style will be present throughout
the new menu, with witty names and colorful design. The menu is divided
into sections like "Just Chill," featuring cold seafood dishes, "To Share"
is a selection of shareable appetizer plates for two, and "Carnivores
Welcome" includes Salty's top-quality USDA prime steaks. In regard to
the new menu names, McLachlan states, "We do not want to be fine dining,
we want to be fun dining!"
With all of the changes, Salty's classics will not be forgotten. Salty's
Signature Seafood Chowder, for instance, will be left in the perfect state
that it has remained since the beginning. Some dishes will simply be improved.
Take for example the coconut prawns, now called "Colossal Coco Prawns."
The name says it all - they're now bigger and better than ever, served
with a Sweet and Spicy Thai Chili Sauce.
The mid-day lunch menu features Small Plates and Starters, Soups and
Salads, Quick Combos, Entrées, and a new section dedicated to Sandwiches
and Tacos. At lunch, the "Cobb's Wedge" salad is sure to be a summer hit,
as will the Blackened Halibut Tacos, which are always a favorite among
Salty's loyal guests.
To view the new menus - lunch, dinner, café and happy hour - visit
Good
for you!
By Kathryn Hilger Kingen
Sole food. I was listening to our chefs recently and
was interested to get an update on the status of the fish coming to our
market. Apparently the Pacific halibut catch is down a bit this year.
Sigh. Of course there is fabulous halibut still available, and the biomass
(how many fish there are in the ocean) has increased substantially over
the last half century, but it is in shorter supply recently. When the
catch is down there is less supply in the market so the competition for
each fish is higher. When I hear about a situation like this, it makes
me wonder what might be the cause. Although there are some Alaska fishery
management issues influencing the matter - see www.halibutcoalition.org/docs/Fact_or_Fiction.pdf
- there may be another very important contributing factor. The heart of
the matter might be this, that Alaska has sole, lots of sole. Read
more.
July 4th Explodes at Salty's Seafood Grills
 What
better way to celebrate the summer's No. 1 holiday than at the No. 1 Seattle
or Portland waterfront seafood restaurant? The fireworks return to Lake
Union and, yes, we can see them from our Seattle waterfront restaurant
on Elliott Bay. We're anxiously awaiting news on the fireworks at Salty's
on the Columbia which happily return this year, although the exact location
isn't decided. At Redondo Beach we're celebrating with a new buffet featuring
Chef Gabriel Cabrera's baby back ribs and fresh salmon grilled on the
deck (weather permitting). See your menus for all Salty's waterfront restaurants
at:
Alki
Beach 4th of July
Redondo
Beach 4th of July
Columbia
River 4th of July
That's right, July 4th is just around the corner, and all of our Salty's
seafood restaurants will be featuring an Independence Day buffet with
our favorite dishes of the summer. Make
reservations today!
June 2010
Don't miss the highly prized Columbia River wild salmon "springers."
 SEATTLE
AND PORTLAND - You'll be happy to know the highly prized Columbia River
salmon is running strong this spring with an estimated run of 350,000,
reports The Daily Astorian, which also says "the nearly 195,000
adult salmon that have passed over Bonneville Dam represent the third-highest
count since 1977." Now that they've hit their limit, it's time to pop
in to Salty's for your Columbia River "springer" (aka spring salmon) while
they're still available.
"We consider Columbia River springers the most prized wild chinook salmon
at Salty's seafood restaurants," said Salty's Fishmonger Chris Darst.
"Their incredibly high fat content makes the fish the most succulent,
rich salmon available. The oil content can be up to 22% - that is double
the 11% oil content of most wild king salmon. Even the famous Copper River
chinooks max out at 18%. Only the prized Yukon River salmon out of Alaska
are comparable in oil content."
The Yukon River kings have to navigate one of the longest rivers (around
2,000 miles) to spawn, which is why they are so high in fat. The Copper
River kings only go 300 miles, but their journey is through very violent
waters, so they need extra energy but their flesh is not as tender after
all that work.
Columbia River kings' high oil content is due to the fact that they must
have built-up fat reserves to survive the spring and summer until they
spawn in the fall. In early spring, these fatties enter the Columbia.
The bad news for them is that they can't feed in fresh water. They must
wait out the warm summer waters until the fall when it is cool enough
to welcome their offspring. It's like they are bears in hibernation, only
they are working their tails off to swim the Columbia and that takes a
lot of reserved fuel. Their cousins, the fall-run Columbia River chinooks,
have the luxury of living in salt water until the fall when they migrate
to the river to spawn, so the extra fat isn't necessary for their survival.
 "Ask
for our springers for about one or two more weeks," suggests Darst. "Then
we'll feature troll-caught salmon from Alaska to British Columbia. River
runs opening up include the amazing Stikene River salmon and Taku River."
The Columbia River salmon catch is great for the local economy and good
for Salty's guests' tummies. To celebrate Columbia River springers and
"The Wild Ones" Summer Salmon Festival, Salty's chefs created a beautiful
spring dish to feature in June. Their Grilled Wild Salmon Medallions are
served with a vibrant spring pea and corn succotash, braised fennel and
dehydrated grape tomatoes, purple potato "hay," and parsley oil. Stop
into a Salty's Seattle waterfront restaurant, or visit us at our Portland
seafood restaurant to enjoy this dish all month long! Our sommeliers are
suggesting you pair it with Erath's outstanding 2008 vintage Pinot Noir.
It's pretty much everyone's choice to go with salmon and you are going
to love this wine. The flavors range from tropical fruit to honeydew melon
and lemons, and the floral notes testify to Oregon's sunny summer days.
See our menus online at:
If you can't make it in during June for our special dish, you must try
our
recipe at home. Read
more about the Columbia River springers
Don't Miss Our Deck Opening Party, Thurs. June 3rd, 5-8 p.m.
SEATTLE AND PORTLAND - The decks at Salty's landmark Seattle waterfront
restaurants will open for the season on Thursday, June 3. A deck opening
celebration will take place that evening from 5 to 8 p.m., with dinner
grilled by Salty's chefs on the deck overlooking the water. Come "decked
out" in luau gear and win cool prizes. Enjoy the sites of the waterfront,
with sailboats, windsurfers, sea lions and beautiful scenery! Here's your
menus:
Please be aware there is limited seating and reservations are required
by phone. Please call us today at
Salty's on Alki Beach (206) 905-1956
Salty's at Redondo Beach (253) 336-6533
Salty's on the Columbia River (503) 505-9986
Hope to see you, rain or funshine! We'll be here!
Chef's Blogs
Running Hope Through America
SEATTLE - Running Hope Through America, an event raising money for The
Orphan Foundation of America, AIDS Orphans Rising and The Caring House
Project, features Lisa Smith Batchen running 50 miles a day in all 50
states. Washington is state number 46 and Lisa will be here Tuesday, June
15. The Alki peninsula is her route in Washington and Salty's on Alki
is providing space for Lisa's aid station. They welcome all runners and
other interested folks (please bring your own supplies). Lisa starts at
5:30 a.m. and is done around 5:30 p.m. Please visit www.runhope.com
to learn more about the event and the cause.
Top 10 fun things to do in Seattle this summer.
SEATTLE - Answer Blip Travel and Leisure writer Amy had a great idea
for you in her blog "Top 10 Fun Things To Do In Seattle This Summer, What's
Yours?" She says whether you're a year-round "Seattlean," or just exploring
for a weekend, you'll have plenty to do outdoors. No. 7 on her list is
"Take A Cheap Ride On The Water Taxi To Some Fresh Eats. For the price
of a bus ride, jump on the West Seattle water taxi and head over to Alki
Beach for some tasty waterfront eats. Try Salty's, a local favorite, for
their incredible seafood and amazing location. Voted as Best Outdoor Dining
with a View and Best Waterfront View Restaurant, the food and atmosphere
won't let you down. Soak it all in."
We whole heartedly agree! Visit www.answerblip.com/top-10-fun-things-to-do-in-seattle-this-summer-whats-yours
for nine more fun ideas. Visit www.kingcounty.gov/transportation/kcdot/WaterTaxi.aspx
for more on the West Seattle water taxi.
Good for you!
By Kathryn Hilger Kingen
Get out! Hello, it's June already, time to come out
and play, you Northwesterners. It snuck up on us didn't it? Okay maybe
not. Maybe we have been waiting by the window every day hoping for it.
So done with looking at all the vitamin D-deficient faces of our friends,
and so excited to be out of the rain, but still out of doors. When that
sunshine really arrives we run outside with wild abandon saying hello
and smiling and waving at absolute strangers. It gets nearly hysterical
with happiness around here. The sunnier days just bring that out in us.
At Salty's we open our waterfront Funshine Decks™ and our guests
just love the fresh air and the beautiful views. It is great to take advantage
of every little opportunity to get outside and now that summer is here
we start getting motivated. Read
more for some fabulous nutrition charts.
July 4th Explodes at Salty's Seafood Grills
What better way to celebrate the summer's No. 1 holiday than at the No.
1 Seattle or Portland waterfront seafood restaurant? The
fireworks return to Lake Union and, yes, we can see them from our Seattle
waterfront restaurant on Elliott Bay. We're anxiously awaiting news on
the fireworks at Salty's on the Columbia which happily return this year,
although the exact location isn't decided. We'll email you later in June
with the latest news. Meanwhile here's what we know:
At Redondo Beach we're celebrating with a new buffet featuring Chef Gabriel
Cabrera's baby back ribs and fresh salmon grilled on the deck (weather
permitting). See your menus for all Salty's waterfront restaurants at:
That's right, July 4th is just around the corner, and all of our Salty's
seafood restaurants will be featuring an Independence Day buffet with
our favorite dishes of the summer. Make
reservations today!
Give Dad or your grad our very best.
 SEATTLE
AND PORTLAND - It's time to take Dad fishing at Salty's. There's no better
way to tell Dad or your grad how much you appreciate them than with Salty's
brunch. Our award-winning brunch is the best in the Pacific Northwest.
The fresh "seefood" cuisine is like the service. Spectacular. The view
is one in a million. Just like your Dad.
Alki
Beach Father's Day
Redondo
Beach Father's Day
Portland
Father's Day
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.
May 2010
Don't miss our "Wild Ones" Salmon Festival and Funshine® decks.
SEATTLE AND PORTLAND – It's the perfect time for a fishing trip
in the great outdoors at Salty's. Wild salmon is fresh off the boat and
we're opening our Funshine Decks for you when the sun shines!
 First
off the boat will be wild salmon from the Stikine River and Taku River,
both in Alaska, the Columbia River, from the Washington side, and Young's
Bay, in Oregon. The highly sought Copper River Salmon
is set to open May 13 and following that will be the Canadian river salmon
runs like Bella Coola.
"Nothing is set in stone until the fisheries conduct run estimates,"
says Salty's Fish Monger Chris Darst. "Any of these runs could be a bust,
but most likely we will see fish from all of these places as the month
progresses." Read
more here and you'll be well informed.
 Salty's
chefs are celebrating the catch with Grilled Wild Alaskan Salmon
dished up with purple mashed potatoes, yummy avocado vinaigrette and oil-cured
preserved lemons. Erath Winery is offering up two shining wines
from the outstanding 2008 vintage to pair with our grilled wild Alaskan
salmon. Pinot Noir is everyone's choice to go with salmon and you are
going to love the bright cherry, exotic spice and juicy plum flavors followed
with a hint of smoke at the finish of this wine. The quality of this vintage
is evident in the seamless balance and elegance. If your palate needs
a pick-me-up, Erath's Pinot Gris comes to the rescue with purity of fruit
boosted with perfect acidity. The flavors range from tropical fruit to
honeydew melon and lemons, and the floral notes testify to Oregon's sunny
summer days.
Our special dish is available only until May 26 so make
your reservation today. If you can't make it in, here's
the home cook's recipe for our Grilled Wild Alaskan Salmon.
Hook a free banquet room for your next special occasion.
SEATTLE AND PORTLAND - Book your next wedding rehearsal dinner, reunion,
birthday party, corporate event, anniversary or any other special night
with us and we'll throw in the room at no charge. Zilch. We'll help you
plan every detail of your event. That's on the house, too! You'll have
a perfectly sized room with the most awesome views you've probably ever
seen. That's complimentary, too. Parking? As free as our waterfront breezes.
At Redondo Beach, the room fee goes to a nonprofit organization - Highline
Community College Foundation - and cannot be waived, but be sure to ask
about their aquarium with 80 species of marine life, touch tanks, an octopus
and jellyfish. No kidding! It's right next door to Salty's at Redondo
Beach restaurant.
The food and refreshments? Order anything on or off our private dining
menus - from fresh seafood to USDA Prime steaks to you name it. We promise
you world-class cuisine. Award-winning chefs and sommeliers. And family
friendly service. Peruse our menus online at:
The bottom line is this:
in Seattle call Collin Forseth at (206) 937-1085
in South Seattle call Holly Morrow at (253) 945-8248
in Portland call Dorothy Lane at (503) 288-4444, ext. 4108.
Right now. Something this good can't last forever.
Chef's Blogs
Piano-man Victor Janusz celebrates sixth
year playing Salty's baby grand piano.
SEATTLE - Piano-man Victor Janusz recently began his sixth consecutive
year as the "Brunch Pianist" at the landmark Salty's on Alki Beach. Janusz
serenades diners every Saturday and Sunday from 10:00 a.m. to 2:00 p.m.,
performing musical sets on a baby grand piano in the upper lounge. Salty's
diners take in the incredible panoramic view of Puget Sound and delight
in Executive Chef Jeremy McLachlan's award-winning buffet with live music
to entertain.
 Janusz's
diverse repertoire includes the Great American Songbook, featuring composers
Cole Porter, the Gershwins, Jerome Kern, Irving Berlin, Rogers & Hart,
as well as jazz, bossa nova, and pop artist favorites. His songs include
many by the Beatles, Elvis Costello, Bacharach & David, the hits of
Motown, The Carpenters and other legendary bands. Janusz also features
original tunes from his two VIM Records releases Cosmo Street
(2005) and Hands Solo (2002).
"People always ask me where I have the most fun as a performer," says
Janusz, "I have really enjoyed knowing that on weekends I get to tickle
the ivories at the greatest brunch in Seattle, the greatest view, and
most of all, the greatest staff at any venue I work at. That has been
the nicest surprise: To feel so at home somewhere, and that my fellow
employees will make a request or get me to learn a song I don't know yet!"
Salty's Managing Partner Bonnie David reports, "Vic has been the brunch
pianist since the day we brought in the baby grand piano in March 2005,
and we now fondly refer to brunch as 'Weekend Piano Brunch'!" View the
Alki
brunch menu online and make your reservations today at www.saltys.com.
Bidding opens for Alki Mother's Day Brunch to raise funds for WestSide
Baby.
 SEATTLE
- Salty's on Alki Beach Mother's Day brunch sells out annually on the
day they open their reservation books one month in advance of the big
day. This year there's one table left for ten people at 11 a.m. (prime
time), and it's only available to raise funds for WestSide Baby. WestSide
Baby provides essential items to local children in need by collecting
and distributing diapers, clothing, toys and equipment. Mother's Day is
fast approaching and you can bid on this item until
May 3. Go online to
EBAY.com (search for Salty's On Alki Mother's Day Brunch) and place
your bid today. The opening bid is $450 and sold for $1,000 in 2007 to
benefit Children's Hospital. The gratuity is not included in the bid price.
In addition, Truffle Love will provide one dozen handmade truffles for
every mom seated at the winning table! Gather your family and guests and
bid for a good cause! See www.westsidebaby.org
for more on this charity that provides basics for children in need in
partnership with the community.
 Redondo
Beach outdoor seafood bar opens Memorial Day.
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.
The Menu
Salty's Seafood Chowder Cup 6.99 Pint 8.50
Redondo Cod Fish & Chips 3 Pcs 9.99 2 Pcs 7.99
Kids' Cod 1 Pc 4.25
Halibut & Chips 3 Pcs 11.99 2 Pcs 8.99
Oysters & Chips 5 Pcs 10.99
Prawns & Chips 5 Pcs 10.99
Calamari Rings 10.99
Colossal Clam Strips 9.99
Chicken Strips 3 Pcs 6.99
Blackened Salmon Caesar Salad 10.99
Corn Dog 3.99
Coleslaw 1.99 Salad 3.99
French Fries 2.99 Chips .99
Ice Cream Sandwich 2.25
Candy Bars .99
Popsicle 1.99 Cookie 1.25
Pop, coffee, or iced tea is $1.99 and 12-oz. lattés are $3. Call ahead
so your order is ready when you arrive: (253) 946-0636. Open daily 11:30
a.m. to 8:30 p.m.
Let us take you back to an evening of rowdy, raunchy and humorous songs.
 REDONDO
BEACH - In the 1920s and '30s, in a time when Manhattan nightclubs like
the Savoy Ballroom were the playgrounds of high society, dives were filled
with piano players banging out the new beat known as swing. One such musician,
a part of the Harlem Renaissance, was Thomas Wright "Fats" Waller. Let
us take you back as five performers present an evening of rowdy, raunchy
and humorous songs that encapsulate the various moods of the era and reflect
Waller's view of life as a journey meant for pleasure and play. It's May
21 to June 6, Friday and Saturday at 8:00 p.m. and matinees are Saturday
and Sunday at 2:00 p.m. at CenterStage Theatre in Federal Way.
Salty's at Redondo continues their very successful Dinner & A Show
package which includes a ticket to the show and either a three-course
meal or a bountiful Sunday buffet all for only $50. Make reservations
at (253) 945-8248 and visit centerstagetheatre.com
for more.
Redondo live music for May.
Sat. May 1 - Robin Landry and Jackie Stone
Fri. May 7 - Myles Crew
Sat. May 8 - Mike Roy
Fri. May 14 - Myles Crew
Sat. May 15 - Mike Roy
Fri.-Sat. May 21-22 - Mark & Cory Wilds
Fri.-Sat. May 28-29 - Poodlebomb
Portland jazz giant Mel Brown plays at Salty's
on Fridays and Saturdays.
PORTLAND - Columbia guests and staff in Portland are honored to be in
the presence of greatness every Friday and Saturday night. Come as you
are starting at 7:00 p.m. to watch a music pioneer and jazz legend keeping
the beat alive. We're talking about Portland jazz giant Mel Brown who
was a double winner at the Portland Music Awards in February 2009 when
he was honored with both the Pioneer and Outstanding Achievement in Jazz
awards. He's also an Oregon Music Hall of Fame inductee and has played
with the likes of Diana Ross, The Temptations and other Motown legends.
 Brown's
trio playing on the weekends at Salty's includes pianist Jof Lee, who
started his jazz career through the urgings of Stan Getz, and Tim Gilson
charms us on his bass.
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.
"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.
And if you want to improve your skills or appreciation of jazz, Brown
is running a summer jazz workshop August 1-7 through Western Oregon University.
Participants have direct access to many of Oregon's finest jazz performers
and teachers. Visit www.melbrownjazzcamp.com
or email him at melbrownworkshop@wou.edu
for more information.
Volunteers deserve a free weekend holiday. Nominate your favorite.
 PORTLAND
- Have you ever wanted to give back to a volunteer? With a Little Help
from our Friends, we can make a meaningful difference in the lives of
so many people in our community. Portland Oldies 106.7 wants to recognize
and reward those who give so much of their time and energy to make a positive
impact in our community. Oldies 106.7 would like to reward the Volunteer
of The Month with a weekend off including overnight hotel stay at Courtyard
Marriott North Harbour in Portland and Brunch for two at Salty's on The
Columbia River, also in Portland. Go to www.portlandoldies.com/pages/pages/volunteer.php
and tell us your everyday hero story.
Good for you!
By Kathryn Hilger Kingen
The running of the Kings. Winter is over and spring
is here. The marvelous month of May brings the much-awaited running of
the Kings. These wild wonderful salmon have been swimming in the cold
salty ocean waters for up to eight years maturing into adults, working
hard, feeding voraciously and gaining lots of weight. Now it is time for
them to leave the cold ocean waters and head to mouth of the fresh water
rivers. They have prepared themselves well for the long swim up river.
During this arduous marathon swim they will not feed. They swim hundreds
and hundreds and hundreds of miles but will not eat at all. They will
live off their fat stores and make their way up to the head of the river
waters. Read more.
Save the date June 3 for our Funshine Decks™ opening party.
SEATTLE AND PORTLAND - Join us for summer appetizers paired with just
the right cocktails, beer or non-alcoholic beverage on June 3 from 5:00
to 8:00 p.m. Get decked out in luau gear; win cool prizes!
April 2010
Don't miss our lobster and shrimp stuffed wild salmon in April only.
By Sommelier Tim O'Brien
SEATTLE AND PORTLAND - 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 I 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. Yummy!
We're pairing our April dish with the same wines that we featured in March - Riesling and Sauvignon Blanc tasters - but for very different reasons. In March we talked about the bold, exotic mouthwatering qualities these varietals offer. In April we have some "rules" to validate our choice. Rule No. 1: Herbs and chèvre cheese point us toward Sauvignon Blanc. That's a rule you'll want to remember when there's no sommelier available at home and you're wanting to pair wine with fresh goat cheese. Rule No. 2: When you cook with white wine you will find that drinking the same wine with the dish makes perfect sense. The next rule, Rule No. 3, is really just my opinion, but this is my article so write this down: Riesling is the über wine for pairing - it is an enjoyable wine that makes food shine. Riesling has all the right aspects to be food's best friend, especially seafood! It is refreshing, with high acid, forward fruit and low alcohol. There's one more thing that makes this pairing in April appropriate and that is that these wines are easy on our over-taxed budget. 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 for April 1-28 at Saltys.com. See you at the table.
If you can't make it in to Salty's in April, here's our lobster and shrimp stuffed wild salmon recipe for cooking at home.
Salty's chefs' blog - Catch Our Wild Salmon BBQ And
Erath Wine Event on Thursday, May 6th, 5-8pm Only $24.95
 SEATTLE AND PORTLAND - The Wild Ones are coming fresh off the boats to Salty's waterfront outdoor decks and we're ready to prepare a mouth-watering barbequed salmon dinner just for you! Mark your calendar: Thursday, May 6 only, from 5:00 to 8:00 p.m.
Your local catch dinner will include two preparations, apple wood-smoked grilled salmon and barbecued salmon basted in lemon butter. Choose half and half if you like! Salmon toppers include fruit chutney, hollandaise, apple fennel slaw or just lemon. Served with Twisted Caesar salad and roasted potatoes, it also includes your choice of a glass of Erath Pinot Noir or Pinot Gris, a pint of beer or an alcohol-free beverage.
Play Carnival Games To Raise Funds for Local Food Banks from 5:30-7 p.m.
All proceeds go to the Oregon Food Bank, West Seattle Helpline or Des Moines Food Bank.
-
 Erath Winery Bottle Toss: Can you throw a ring around a bottle of Erath wine? Winners receive the bottle of wine or 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 prize! (This is for attendees only so get down here and have fun.)
- Test your Salmon I.Q. You'll find a handy dandy Salmon Quiz on your table. Answer all the questions correctly and bingo bango, you win a semi valuable prize!
- Learn how to clean a salmon. You need to know this. Trust us.
- Show Us Your Best Fish Face! Make a fish face 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. Salty's FaceBook Fans get one week to vote - join today at Facebook.com/ SaltysSeafood. Winner gets a brunch-for-two gift card.
- At Alki only: Dunk our famous owner, restaurateur Gerald Robert Kingen! What could be more fun than this? He created Red Robin restaurants and Salty's! He also designed Lion O'Reilly's, Boondocks on Broadway - the restaurant-bars that made Capitol Hill famous. He's an avid fisherman and family man. He's in and out of the political limelight and proud of it! Here's your chance to make him swim like a fish! Hey, this is America and while we may not all agree on everything, we believe in Freedom of Speech at Salty's! Here's your chance to be active too! This game is available at Alki only and will last as long as Gerry can take getting dumped into the water.
Prizes: Unless otherwise noted, winners receive a trophy T-shirt or other Salty's gift shop goodies. (Gift cards expire one year from date of issue; do not include tax, gratuity or alcohol). Cost per game play is only $1-5 or bring canned food to pay your way. (Other restrictions may apply. Games subject to change. This promotion may not be combined with any other offers or discounts.)
Reservations are required and must be made by phone. There is limited space. Please call today:
Alki (206) 937-1600
Redondo (253) 946-0636
Portland (503) 288-4444
Sip sexy Syrah at Alki on April 21 and help raise funds for FareStart.
 SEATTLE - 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. 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 Salty's Sommelier Tim O'Brien, this very popular ninth annual event always sells out and features 40 Northwest 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 at www.farestart.org/help/events
or call (206) 267-6223.
Escape to the Mediterranean for a romantic comedy, Enchanted April.
 REDONDO BEACH - Centerstage's managing artistic director Alan Bryce made the decision to produce the utterly beguiling stage version of Elizabeth von Armin's best selling 1921 novel, Enchanted April, at a time when the South Sound's own enchanting flora are at their peak. The play's thematic components of gentle feminism, love and self-discovery are universal and engaging; and its ability to transport audiences back to another time and place makes the show the perfect antidote to the tax season blues. A brief escape to a secluded Italian castle on the Mediterranean coast is just what the doctor ordered.
Enchanted April is a bittersweet comedy set just after WWI, the war to end all wars. Over one million young men failed to return home to England after the War leaving their young wives and sweethearts alone. Lotty and three of her dissimilar female acquaintances band together during this difficult time for a month-long holiday at an Italian villa on the Mediterranean. All four ladies are disenchanted and in need of a change. It is in Italy, amidst the wisteria blossoms and Mediterranean seascape that the women bloom again - in surprising and delightful ways.
Salty's at Redondo Beach continues their very successful "Dinner and a Show" package which includes a ticket to the show and either a three-course meal or a bountiful buffet all for only $50. Please call (253) 945-8248 for dinner and a show reervations and visit centerstagetheatre.com for more.
Don't miss our Portland Panoramic Pinot Gris celebration on Thur., April 22.
PORTLAND - Presented by our Portland Sommelier Matthew Carter and Salty's on the Columbia, we invite you to come celebrate our luck in geography! Situated on the banks of the Mighty Columbia, we will present local and amazing Pinot Gris producers, fresh local Northwest seafood and other local backyard ingredients. We bring them together on Thursday, April 22 at 6 p.m. for our first ever Panoramic Pinot Gris celebration. If you were here in September for our Panoramic Pinot Noir celebration, you'll know this event is not to be missed.
Poured by the winery themselves are wine tastings from Oregon producers including:
Read more.
Salty's serves live music.
Good for you!
By Kathryn Hilger Kingen
The dirt on Salty's. Earth day is coming up on April 22 so I thought that I should come clean on a dirty little secret about Salty's - we compost. Yes, we do! In fact, we were some of the first restaurants in the Northwest to do so by leading the way when we started our program in April 2007. This means we take all of our food scraps and send them off site to be magically turned into a recipe for good dirt, that goes back into the earth and grows more food. What a great cycle (or recycle as the case may be).
I do this at home and you can too. I have this great little metal garbage can with a charcoal filter in it that I throw food scraps into as I cook and clean up (you can buy these at your grocery store).  The only down side is that my poor garbage disposal is so lonely. It rarely gets a chance to perform. I have always had this great sense of optimism as I toss those precious scraps into our yard waste, that they somehow go on to some higher purpose. What do you know, they do. Our scraps get picked up on those big "frontload" trucks and taken to Cedar Grove to be turned into compost and other nutritious dirt-related products. Just like a chef cooks a recipe, the scraps gets "cooked" at high temperatures to kill the unhealthy bacteria and other unwanted pathogens and components. This mixture is then combined with yard waste and turned into enriched soil compost. Compost amended into the earth "adds nutrients, helps maintain the correct soil Ph, increases water retention, reduces water runoff, and increases the nutrients actually available to the plants. Additionally the diverse population of beneficial organisms is essential in supporting the web of soil-life." (Visit www.cedar-grove.com for more on that).
 The
rest of the story is that at Salty's, we use Cedar Grove products in our
gardens. We use them in our flowerpots and flower beddings as well as
(get this) - our herb gardens! At both Salty's on Alki and on the Columbia,
we have room to grow our own beautiful herbs, and our gardens are grown
with compost that came from Cedar Grove and, thus, our own food scraps!
Those delicious and nutritious herbs are then used in our recipes to make
fabulous dishes we all love. Read
more.
Hint hint to bosses: The three-martini lunch is back, at Salty's.
SEATTLE AND PORTLAND - It's time to treat the team for only $19.99. The three-martini lunch is back! In honor of Administrative Professionals Week, Salty's offers the totally unique Three-Course Lunch served in martini glasses. It's all for fun and for one week only, April 19-23, 2010.
1st Course
Salty's Seafood Ceviche
Seafood Marinated in Lemon Juice and Kicked Up with
Jalapeño, Cilantro and Onion, Served with Tortilla Chips
Our chefs search the Pacific Northwest and the world for the best seafood so you can enjoy the fruits of our labor. This is a perfect start to a light lunch so you can still work afterwards! Fresh Alaskan halibut and shrimp are soaked in lemon juice until they "cook" - yes, the acid in the lemon juice "cooks" it. We strain off the juices and kick it with jalapeño peppers, cilantro, onions and a touch of tomato. Served ice cold with warm tortilla chips.
2nd Course
Warm Seafood Salad
Salmon and Prawns Simmered
in a Sherry Vinaigrette Poured over a Salad of Romaine, Tomato,
Red Pepper, Topped with Fresh Grated Parmesan
Salmon dusted with sea salt and seared golden brown is added to prawns, minced garlic and chopped shallot, deglazed with Don Bruno sherry vinegar from Spain and finished with a touch of butter and salt. Served "up" like a martini and ready for you to pour over Romaine, sweet peppers, vine-ripened tomatoes and freshly grated Argitoni Parmesan cheese blended with a touch of Pecorino. Freshly ground Madagascar peppercorns top it.
3rd Course
Chocolate Tiramisu
Lady Finger Cookies Soaked in Espresso,
Topped with Mascarpone and Chocolate Shavings
This classic comes to Salty's for you and only you. Ladyfinger cookies are soaked in a touch of chilled espresso, placed on the bottom of a martini glass, topped with light and fluffy mascarpone cream and shaved chocolate - all for pure bliss (so you'll love your boss no matter what).
Beverage Pairings
Cucumber DRY Soda $3.99 or Cucumber Martini
(choose Vodka or Gin) $8.99
We resurrect the fresh flavors of spring with our Cucumber Martini. Fresh cucumber muddled with your choice of vodka or gin for a clean, green martini. Or choose a Cucumber DRY Soda for an alcohol-free spring fling.
Remind your boss, it's your turn for a Three Martini Lunch, and it's back at Salty's for one week only, April 19-23, for only $19.99. Please make reservations today.
Salty's Goes Mad Men(ish) - Portland blogger Byron Beck of pdx.eater.com says this is a "Swill (sorry) idea! Touting their '3-Martini Lunch' as a 'fun way for bosses ... to give their employees a pat on the back' Salty's is returning to a simpler time when it was okay to drink your lunch ... No word on if Don Draper is included in the deal." (See pdx.eater.com for more.)
March 2010
Splendidly Spanish colossal prawns so big they're mini lobsters.
SEATTLE AND PORTLAND - Take a good look at our featured entrée
for March. Is your mouth watering yet? I hope you are ready for bold flavors
that fill your mouth with spices from far away places. This preparation
in a word is exotic. And it's playing at all three Salty's in Seattle
and Portland.
You must come in for this splendidly Spanish mouth-watering dish with
colossal prawns so big they're almost mini lobsters! We rub them with
a mixture of chili powder, cumin, coriander and lime love, grill 'em and
serve them to you with tasty Spanish short-grain rice, pico de gallo and
sauce mole (Mexico's national sauce, like guacamole it's raw
and chunky) made with chilies, more chilies, onion, sesame seeds, papitas
(aka pumpkin seeds) and chocolate powder. Yum!
To make this a perfect presentation, we have chosen a flight of wines
for our March dish that can be described using the same descriptive words,
"mouth watering,"; "bold"; and "exotic."; This flight features Sauvignon
Blanc and Riesling, two wines that won't back down from the challenges
this dish presents. To wit, we need a wine that is as refreshing as a
just-picked peach or as bracing as a bite of grapefruit at the breakfast
table. We need a wine that is focused and full flavored but does not feel
overly aggressive on your palate. We need a wine that you can sip or gulp.
We think we found the match for you. In fact we found two, and we will
leave it up to you to decide which you prefer.
Riesling and Sauvignon Blanc both feature a high level of acid to match
well with food. Both offer a bounty of fruit flavors that complement the
acid to arrive at perfectly balanced wine. They also both feature lower
alcohol which is food friendly and allows for a second glass. It may sound
technical but it adds up to fun fine dining at Salty's.
Our splendidly Spanish dish of colossal prawns is available only until
March 31 so make your reservation today.
If you can't make it in
find our home cook's recipe online so you can make it for your friends
and family.
Save the Date May 6th for Salty's "Outdoor
Salmon BBQ & Erath Pinot" for Only $24.95
SEATTLE AND PORTLAND - Wild salmon are coming and Salty's chefs will
have the coals ready for barbecuing salmon on their waterfront decks,
Thursday, May 6, from 5:00 to 8:00 p.m. Our fresh-off-the-boat local catch
will include two preparations, apple wood-smoked grilled salmon and barbecued
salmon basted in lemon butter. Choose half and half if you like! Salmon
toppers include fruit chutney, hollandaise, apple fennel slaw or just
lemon. Served with Twisted Caesar salad and roasted potatoes, it also
includes your choice of a glass of Oregon's Erath Winery Pinot Noir or
Pinot Gris, a pint of beer or an alcohol-free beverage.
Carnival Games You Can Play to Raise Funds for Local Food Banks
Thurs. May 6, 5:30-7 p.m. All proceeds go to the Oregon Food
Bank, West Seattle Helpline or Des Moines Food Bank.
- Dunk the famous Restaurateur Gerald Robert Kingen - he created Red
Robin; Salty's; Lion O'Reilly's & B.J. Monkeyshines; Boondocks, Sundeckers
& Greenthumbs (those last two restaurants helped revive Capitol Hill
in Seattle); he's an avid fisherman, political activist and family man;
he's in the limelight and proud of it! Here's your chance to make him
swim like a fish! Hey, this is America and although we may not all agree
about everything, we believe in Freedom of Speech at Salty's! Here's
your chance to be active too! This game is available at Alki Beach only
and of course depends on Gerry's fortitude! (Can anyone help us locate
a carnival dunk booth?)
- Identify the Salmon Species (how well do you know your salmon?)
- The Great Wild Salmon Quiz!
- How to clean a salmon display - you need to know this!
- Erath Winery Bottle Toss: Can you throw a ring around a bottle of
Erath wine? Winners receive the bottle of wine or brew they ring. Start
practicing today!
- Anyone who dresses in orange from head to toe - you must love sockeye
salmon! - wins a prize (only for event attendees).
- Give Us Your Best Fish Face! Make a fish face 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.
Salty's Facebook Fans get one week to vote - join today at Facebook.com/SaltysSeafood.
Winner gets a brunch-for-two gift card.
Unless otherwise noted, winners receive a trophy T-shirt or other Salty's
gift shop goodies. (Gift cards expire one year from date of issue; do
not include tax, gratuity or alcohol). Cost per game play is only $1 to
$5 or bring canned food to pay your way. (Other restrictions may apply.
Games subject to change.)
Salty's Wild Salmon BBQ Event has limited space, please call for reservations
today! Reservations cannot be made online.
Chef's Blogs
Salty's serves live music in the Café-Bar.
Sip sexy Syrah at Alki on April 21 and help raise funds for FareStart.
SEATTLE - 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. 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 (see
www.seattleuncorked.com
for more), and Salty's Sommelier Tim O'Brien, this very popular ninth
annual event always sells out and features 40 Northwest 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 at www.farestart.org/help/events
or call (206) 267-6223.
Escape to the Mediterranean for a romantic comedy, Enchanted April.
 REDONDO
BEACH - What could be better than a month by the Mediterranean at a luxurious
Italian villa? Sounds grand to the four English women in Enchanted
April, a romantic comedy adapted from Elizabeth von Armin's best-selling
1921 novel of the same name. The story of four dissimilar women in post
World War I England going on a holiday to a secluded castle in Italy is
the next best thing to taking a vacation. It's showing at Centerstage
Theatre in Federal Way from March 26 to April 11.
The very successful Salty's at Redondo Beach "Dinner with a Show"; package
will continue with Enchanted April. Showtime is Friday and Saturday
evenings at 8:00 p.m. and matinees are Saturdays and Sundays at 2 p.m.
Choose from the dinner or Sunday brunch package at Salty's which includes
a ticket to the show and either a three-course meal or a bountiful Sunday
buffet all for only $50. Make reservations through Salty's at Redondo
at (253) 945-8248.
See centerstagetheatre.com
for more about the show. They are located at 3200 SW Dash Point Road in
Federal Way, just a hop, skip and a jump from Redondo Beach.
 Seattle
Thunderbirds fans, get your game on at Redondo Beach.
REDONDO BEACH - There's just one game left for you to enjoy Salty's at
Redondo Beach as the place to be before the Seattle Thunderbirds take
to the ice. Enjoy a three-course meal before select games and get a complimentary
ride to ShoWare Center in Kent, following dinner. You will be driven straight
to the front door, and after the game you will be driven back to Salty's.
No lines, no hassle, just plain family fun! Tickets available for March
6, Saturday, when they play Spokane at 7:05 p.m., are only $55 per person
(includes a game seat and excludes tax and gratuity). Visit www.seattlethunderbirds.com
for more about the T-birds. Call Redondo Beach at (253) 945-8248 for reservations.
Don't miss Portland Panoramic Pinot Gris celebration April 22.
PORTLAND - Presented by our Portland Sommelier Matthew Carter and Salty's
on the Columbia, we invite you to come celebrate our luck in geography!
Situated on the banks of the Mighty Columbia, we will present local and
amazing Pinot Gris producers, fresh local Northwest seafood and other
local backyard ingredients. We bring them together on Thursday, April
22 at 6 p.m. for our first ever Panoramic Pinot Gris celebration. If you
were here in September for our Panoramic Pinot Noir celebration, you'll
know this event is not to be missed.
Poured by the winery themselves are wine tastings from ten Oregon producers
including:
Read
more on Matt's wine blog.
Good for you!
 By
Kathryn Hilger Kingen
The Backward Fish! If you want to be forward thinking
I suggest you eat some backward fish. Are there fish in the sea that actually
swim backward you ask? The prawn and the shrimp are the creatures that
have settled on the backward swim instead of the frontward crawl of their
fellow crustaceans. How do they do it? Well imagine a fish curving and
tucking its tail around to form a C shape, the tail would then be under
its head. Now if it were to begin to move that tail it would be facing
backward while swimming. That is what our prawns and shrimp do.
Prawns and shrimp are so much alike that we could call them twins. In
many cases their names are used interchangeably. In some countries they
only call them prawns and in others they only call them shrimp. To avoid
confusion and for our purposes, we will say that shrimp are often but
not always smaller than prawns and have two pairs of claws, while prawns
have three. Shrimp have a distinct bend in the abdomen while prawns do
not. But they both like to swim backward, don't ask me why. Although they
swim with their gear in reverse, they are a very forward-looking fish.
Read more of
my blog.
 We
marked our Happy Hour(s) prices down to lift your spirits.
SEATTLE AND PORTLAND - What a hoot you're in for when you join us for
our Happy Hours! Check out the amazing bargains our menu brings to the
party. With delicious prices like these your wallet will have smiley faces
all over it. Get in here and have some fun. Here are your menus:
Happy hour is first come, first served with limited seating. Please join
us. We'd love to help you lift your spirits!
 Earn
$25 for Salty's Happy Hour!
SEATTLE AND REDONDO BEACH - Wanna get $25 for Happy Hour? Call Phil Smart Mercedes-Benz (800)
948-9233 for details. Good for the first 100 customers only. Offer expires
March 31, 2010. Hurry!
February 2010
Nobody does lobster like Salty's does lobster.
 SEATTLE
AND PORTLAND - Salty's new "Be Shellfish, Eat Me" festival is going full
steam ahead starting January 28 at all three Salty's - and lobster is
the star of our show. Our lobsters are shipped here live, direct from
the icy waters off the coast of Maine and kept in salt water holding tanks
in our lobby. That's why lobster doesn't get any fresher than Salty's.
And our Chefs make sure it doesn't get any tastier.
Straight from Lobster Heaven is our newest dish, Lobster with
Angel Hair Pasta. It's made with Madeira wine - a sweet fortified
wine from Portugal that "Plays so nicely with lobster," say our chefs.
Flavored with roasted sweet shallot, a touch of garlic, olive oil, preserved
lemon and sprinkled with Parmesan cheese and torn basil, it's not to be
missed. Besides all that, we're on the waterfront with views that'll knock
your bib off.
Salty's sommeliers are suggesting you order three-ounce samplers of
Chardonnay and Champagne so you can get the full experience of a perfect
food-wine pairing. Creamy Chardonnay with layers of buttery lemon and
a pinch of vanilla will make our lobster buttery and sweet, while the
Champagne bubbles will refresh your palate and add a touch of lime and
lemon to lobster's delicate flavors.
Our Lobster with Angel Hair Pasta is available only until February 24
so make your reservation
today. If you can't make it in, try
our home-cook's recipe.
Chefs' Prawn Boil "Get Your Paws on Our Claws"
Thurs. Feb. 4, 5-8 p.m.
Salty's chefs will be outside on their waterfront decks boiling prawns
in pickling spice, Tabasco, Worcestershire and lemon. But you get to enjoy
these plump, flavorful prawns inside, with an assortment of sauces - cocktail,
aïoli, tartar and, of course, drawn butter. The $19.95 buffet dinner
includes one pound of prawns, a pint of beer, freshly baked bread, Seafood
Chowder and Caesar Salad. Bring your appetite and we'll supply the bibs!
Prawn refills are $10 each and beer refills are $5 (yes, you can order
wine instead).
Games You Can Play at the Prawn Boil to Help Raise Funds for
Local Food Banks - Thurs. Feb. 4, 5:30-7p.m.
Anyone caught having fun playing these games will receive a free
"Be Shellfish, Eat Me" T-shirt (while supplies last, but we'll have lots
for you). All proceeds go to the Oregon Food Bank, West Seattle Helpline
or Des Moines Food Bank.
- Chef's Butterflied Prawn Peeling Contest: You have 60 seconds to
peel more prawns than our chef and win a brunch-for-two gift card. Entry
fee is $5.
- Bottle Toss: Can you ring a bottle? Winners receive a bottle of wine
or brew. Play for just one buck!
- Dress in Pink from Head to Toe: You must love prawns! Win a brunch-for-two
gift card. (Gift cards expire one year from date of issue; do not include
tax, gratuity or alcohol).
Make reservations today.
 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. Make your reservation
today and we'll treat you and your date like a royal couple. Our chefs'
special menus are for Saturday, February 13, and Sunday, February 14.
If you can't make it in for dinner, come for our brunch. Sleep in, get
out of the kitchen and combine breakfast with lunch. A bit like breakfast,
a bit like lunch, Sunday brunch is a popular American tradition. And it
doesn't get any more American than the spectacular, nationally acclaimed
buffet at Salty's, voted Nation's Best Brunch on MSN-City Search. It's
a culinary adventure like no other. At Alki Beach, we serve it on Saturdays
too. Please make reservations. Large party? No problem! Here are our brunch
menus:
Grab your sweetie for this off-Broadway charmer, I Love You Because.
REDONDO BEACH - I Love You Because is a sweet, funny romantic
comedy about contemporary dating in New York City and it's the ideal show
for Valentines. This hip off-Broadway musical charmer will definitely
send you home with a smile.
 Austin
Bennet is a greeting card writer, who is almost as predictable as the
greeting cards he writes. Marcy, a flighty photographer, never seems to
find the right man. And so, when Austin shows up at his girlfriend Catherine's
apartment one Saturday evening, only to find her in bed with another man,
Austin's brother Jeff, a free-spirited pedi-cab driver tries to set him
up with Marcy. It seems like a good idea, but nothing is ever that simple
and no matter how unexpectedly, true love will triumph in the end.
With an eye toward romance, the very successful Salty's at Redondo Beach
Dinner & A Show package will continue and is expected to sell out
on February 13 and 14. Book early or consider celebrating Valentine's
day the weekend prior. Choose from the dinner or brunch package at Salty's
which includes a ticket to the show and either a three-course meal or
a bountiful buffet all for only $50. Make reservations through Salty's
at Redondo Beach (253) 945-8248.
See centerstagetheatre.com
for more about the show.
Seattle
Thunderbirds fans, get your game on at Redondo Beach.
REDONDO BEACH - Consider Salty's at Redondo Beach the place to be before
the Seattle Thunderbirds take to the ice. Enjoy a three-course meal before
select games and get a complimentary ride to ShoWare Center in Kent, following
dinner. You will be driven straight to the front door, and after the game
you will be driven back to Salty's. No lines, no hassle, just plain family
fun! Read more /seattle_south/menus
/Thunderbirds_Dinner_at_Redondo.pdf.
Salty's serves live music in the Café-Bar.
Chef's Blogs
Good for you!
By
Kathryn Hilger Kingen
What about the shell? In February at Salty's we celebrate shellfish.
They are fresh and in season and our chefs do a fabulous job of preparing
them deliciously. We are always thinking about how fabulous the shellfish
meat tastes but give little thought to their shells. Perhaps you have
heard about oyster shells and how they can be ground up to produce a very
viable form of calcium carbonate that we can take as a calcium supplement
tablet. But what about other shells? I thought it would be fun to share
some little known knowledge about the other "shell" fish.
Think of the vast differences between the beautiful shells of a lobster,
prawn and crab.  They
are all crustaceans. Crustaceans have incredibly diverse and complex exoskeletons
that help them motate and serve to protect them. Have you ever wondered
what could be done with their shells? Fascinatingly they have great nutritive
value. In fact the shells of prawns, shrimp, lobster, crab and crayfish
are all used to make one of the most commonly used food supplement products
in the United States. It is called glucosamine. Read
more of my blog.
Phil Smart Mercedes-Benz and Salty's have an exclusive offer
for you!
SEATTLE - Complete any of the of the following: 1) Test drive a new
or pre-owned Mercedes-Benz; 2) purchase a detail gift certificate at the
special price of $164.95 (normally $259.95); or 3) service your Mercedes-Benz
for its routine service and receive from Salty's your choice of one of
the following: 1) a free Coconut-Flaked Tiger Prawns appetizer; 2) a slice
of the Salty's legendary White Chocolate Mousse Cake; or 3) preferred
window seating to enjoy the spectacular waterfront views (with a reservation
only, a short wait may be necessary). Please contact Phil Smart MB at
(800) 614-2557 or go online to philsmart.com
to schedule an appointment. (Offer expires February 28, 2010.)
 It's
time to spoil your sweetie.
SEATTLE AND PORTLAND - It's time to spoil your sweetie. Salty's has
the perfect sweet 'n' salty candy - Salty Chocolate Clusters - made with
rich Des Alps Chocolate, toasted candied almonds and crunchy fleur de
sel. Also known as Rocher, the classic French candy, these deliciously
crunchy gems may cause selfish hoarding, dreams of chocolate and chocolatey
fingers. We say, Eat at your own risk! They're seriously addictive.
We package them beautifully to go - 8 ounces for $12 or 4 ounces for
$8. They're available at all Salty's Gift Shops.
If you can't make it into Salty's for Valentine's, our gift cards are
the Present with a Future™ - available in any denomination and presented
in a classy gift envelope. Ask your server when you visit or go to Saltys.com/store
(Salty Chocolate Clusters are only available in our restaurants).
January 2010
Here's to a Happier New Year for everyone. You've heard about "Eat, Drink and Be Happier with Salty's Chef Jeremy," our new radio show on KTTH 770AM? It's every Saturdays at 11 a.m. and it's news you can use, just like our cooking videos on YouTube. Hope you enjoy!
Happier Holidays to you and yours!
Gerry & Kathy Kingen, Salty's Owners
Biggest crab feast, tiniest prices. Get crackin'.
 SEATTLE
AND PORTLAND - One of our resolutions for the New Year is to eat more
crab! So, come get crab happy with us in 2010 and start the New Year off
right. It's our biggest crab feast of the year in January! Salty's chefs
have two dishes you can't live without. Of course, our sommeliers have
wine suggestions, too.
Dungeness Crab Fritters with Red Pepper Remoulade and Cabbage Slaw
only $13.95 dinner or lunch: 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. Yum! See
our Dungeness Crab fritters with red pepper remoulade.
Snow Crab $19.99 or Dungeness Crab $24.99 with Roasted Potatoes and
Seasonal Veggies - Sundays and Mondays only in January: One pound
of totally scrumptious crab legs, steamed and served with drawn butter
(while supplies last).
Chardonnay and Champagne are teaming up to deliver just the right complement
to the crab dishes coming to your table during our January Crab Festival.
No, not in the same glass! We are suggesting you order three-ounce samplers
of each so you can get the full experience of a perfect food-wine pairing.
Creamy Chardonnay with layers of buttery lemon and a pinch of vanilla
will make our crab buttery and sweet, while the Champagne bubbles will
refresh your palate and add a touch of lime and lemon to crab's delicate
flavors. It is a sommelier-certified cycle of fun for your tongue. Make
reservations today or call us.
Save the date Feb. 4 for Salty's Chefs' Prawn Broil "Be Shellfish,
Eat Me" Festival.
 SEATTLE
AND PORTLAND - Save the date! Salty's "Be Shellfish, Eat Me"
Festival is going full steam ahead from January 28 to April 28, 2010 at
all three locations in Seattle and Portland. It's a culinary adventure
celebrating lobster mania, colossal prawns and shrimp, paired splendidly
with local wine and brew. And you're invited to a special kick-off event
on February 4: Salty's Chefs' Outdoor Prawn Boil.
Chefs' Prawn Boil "Get Your Paws on Our Claws" - Thurs. Feb.
4, 5-8 p.m. - Even in the dead of winter, Salty's chefs will be outside
on their waterfront decks boiling prawns in pickling spice, Tabasco, Worcestershire
and lemon. But you get to enjoy these plump, flavorful prawns inside,
with an assortment of sauces - cocktail, aïoli, tartar and, of course,
drawn butter. The $19.95 buffet dinner includes one pound of prawns, a
pint of beer, freshly baked bread, Salty's world-famous Signature Seafood
Chowder and Twisted Caesar Salad. Bring your appetite and we'll supply
the bibs! Prawn refills are $10 each and beer refills are $5 (yes, you
can order wine instead).
 Games
You Can Play at the Prawn Boil to Help Raise Funds for Local Food Banks
- Thurs. Feb. 4, 5:30-7p.m. - Anyone caught having fun playing these
games will receive a free "Be Shellfish, Eat Me" T-shirt (while
supplies last, but we'll have lots for you). All proceeds go to the Oregon
Food Bank, West Seattle Helpline or Des Moines Food Bank.
- Chef's Butterflied Prawn Peeling Contest: You have
60 seconds to peel more prawns than our chef and win a brunch-for-two
gift card. Entry fee is $5.
- Bottle Toss: Can you ring a bottle? Winners receive
a bottle of wine or brew. Play for just one buck!
- Dress in Pink from Head to Toe: You must love prawns!
Win a brunch-for-two gift card. (Gift cards expire one year from date
of issue; do not include tax, gratuity or alcohol).
Make reservations today
or call us.
Chef's Blogs
 Winter
brewer's dinner at Redondo Beach is with
Widmer Bros. Brewing Co.
REDONDO BEACH - Brothers Kurt and Rob Widmer founded Widmer Brothers
Brewing Company in 1984 in Portland, Oregon. Ever since, the brewery has
created delicious American and European-style beers in the proud tradition
of craft brewing. Please join us at Salty's at Redondo Beach Friday, January
22, at 6:30 p.m. for a fun, casual evening as we partner up with Portland's
most famed brewery. Our menu is a collaboration of Chef Gabriel Cabrera's
inventive cuisine and Beverage Manager Scott McDowell's keen palate for
pairing. They will discuss how and why they selected each pairing, and
a brewmaster from Widmer will talk about the beers.
Redondo Beach Winter Brewer's Dinner Menu
1st Course
Jumbo Garlic Roasted Prawn filled with Dungeness Crab & Cheese Stuffing,
Preserved Lemon & Tomato Relish, Herb Aïoli
Paired with Drifter Pale Ale
2nd Course
Beef Short Ribs Grilled with Bourbon-Barbecue Glaze, Cucumber-Red Onion
Relish, Black Beans
Paired with Drop Top Amber Ale
3rd Course
Jamaican Jerk Spicy Grilled Chicken, Sweet &
Tangy Mango Salsa, Coconut Rice
Paired with Broken Halo IPA and W'10 Pitch Black IPA (debuts January
4)
4th Course
Key Lime Pie, Whipped Cream, Toasted Coconut
Paired with Widmer Hefeweizen
Call (253) 945-8248 for reservations. Attendees must be 21 or older.
Cost is $59 per person and dinner begins at 6:30 p.m. We hope to see you
there! Visit Widmer.com
for more on the Widmer Brothers Brewing Company.
Redondo is serving you Seattle Thunderbirds and dinner for only $55.
REDONDO
BEACH - Salty's at Redondo is now on the Seattle Thunderbirds Roster!
When you're planning game night, you can now include the choicest three-course
dinner in town. Choose one of three appetizers, entrées and desserts,
all included in the game ticket for $55 per person. We even give you a
free van ride to the game at ShoWare Center in Kent. Your ShoWare seats
are all premium selections.
First come to Redondo with plenty of free parking and enjoy our fabulous
waterfront views along with your dinner. After dinner we'll drive you
and your friends or family to the Thunderbirds hockey game, and after
the game we'll bring you back to Redondo. No waiting in line. No fuss.
Just family fun! All you have to do is pick your game night:
- Jan. 8, Fri. Everett 7:35 p.m.
- Jan. 23, Sat. Portland 7:05 p.m.
- Feb. 6, Sat. Portland 7:05 p.m.
- Feb. 20, Sat. Everett 7:05 p.m.
- Mar. 6, Sat. Spokane 7:05 p.m.
Dinner is 4:45 p.m. for 7:05 p.m. game time; dinner is 5:00 p.m. for
7:35 p.m. game time. Tickets are on sale now for only $55 per person (does
not include tax or gratuity). Call (253) 945-8248 today.
Winter brewer's dinner in Portland is with BridgePort Brewing
Co.
PORTLAND - The specialty beer movement in the Pacific Northwest began
in 1984 when Richard and Nancy Ponzi, a local wine-making family, teamed
up with brewer Karl Ockert, graduate of the University of California at
Davis' Malting and Brewing Sciences program, to establish the 600-barrel
Columbia River Brewery. Setting up shop in a three-story, century-old
former rope factory (the historic Portland Cordage Company Building),
in Portland's industrial NW neighborhood, they founded what is better
known today as BridgePort Brewing Company, Oregon's Oldest Craft
Brewery™, and a pioneer of Oregon State's craft brewing revolution.Today,
BridgePort Brewing Company is one of the top specialty brewers in Oregon,
crafting over 100,000 barrels per year. BridgePort's emphasis on
producing quality and innovative ales has provided it with an international
following and numerous awards.
Please join us Thursday, January 28 at 6:30 p.m. for our winter brewer's
dinner with Salty's Chef Dana Cress, Sommelier Matthew Carter and
Head Brewmaster Karl Ockert. They will talk about how our dishes for each
course are a divine match with each carefully crafted beer.
Portland Winter Brewer's Dinner Menu
1st Course
Dungeness Crab “Cheese-Cake,” Hazelnut Mache Salad, Stumptown
Tart Vinaigrette, Rogue Bleu Cheese
Paired with BridgePort Stumptown Tart
2nd Course
Roasted Piquillo Pepper Dungeness Crab Risotto Croquette, Arugula Toasted
Pinenut Aïoli
Paired with BridgePort IPA
3rd Course
Roasted Mushroom Duck Confit Crepe layered with Mascarpone Chestnut Mousse,
Arugula Shaved Fennel Salad, Toasted Walnut Vinaigrette
Paired with Hop Czar Imperial IPA
4th Course
Braised Lamb Ragout with Parsnip & Smoky Black Eyed Peas
Paired with Highland Ambush Scotch Ale
5th Course
Mocha Porter Cheesecake with Maple Caramel Foam
Paired with BridgePort Porter
Cost is just $65 per person for five courses and five beers. Call (503)
288-4444 for reservations. Seating is limited. Visit BridgePortBrew.com
for more on the BridgePort Brewing Company.
Good for you!
By Kathryn Hilger Kingen
Why we love shellfish! The winter months are the season of the year when
great catches of fresh shellfish hit the market. At Salty's we like to
celebrate by offering them to you in delicious and creative dishes. Shellfish
are very diverse and include a vast number of species. They are broken
down into two simple classifications - crustaceans and mollusks.
Crustaceans are comprised of nearly 52,000 species. Our favorites include
crab, lobster, prawns and shrimp. Talk about creatures with a healthy
lifestyle, we could all learn a lesson from them. They are aerobic athletes
akin to backpackers. Think about it, they hike everywhere they go and
not only that they carry their entire house on their back. No wonder they
are so low in fat with all that exercise. Read
more of my blog.
Plum Pudding (aka Christmas pudding).
By Alki Pastry Chef James Gibson
SEATTLE AND PORTLAND - Our guests love this and keep asking me for the
recipe. If you don't want to try this at home, it's on our dessert
menu at Salty's on Alki during January.
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