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 http://www.saltys.com/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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