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GOOD TIMES NEWS BLOG
December 2006
We make crabby people happy.
SEATTLE AND PORTLAND – If you love crab, get ready to get happy
at Salty's. It's Dungeness crab harvest time. During the holidays Salty's
dresses up the restaurant with lavish festive décor. It's a sweet
coincidence that it's the season for Dungeness Crab so Salty's Chefs
can dress up the Market Sheet with Dungeness Crab dishes.
Enjoy the pure pleasure of crab appetizers like Dungeness Crab
Bisque with Roasted Pepper Crème Fraîche,* available
at all Salty's (December only). For entrées choose Live
Oven-Roasted or Steamed Dungeness Crab with drawn butter. At
Columbia your choice is a Wild Mushroom Crêpe Filled with
Dungeness Crab and Poached Leeks. At Alki, choose Tempura
Fried Soft Shell Crab with Tempura Vegetables, Wasabi Mayo and Peanut
Dipping Sauce. At Redondo there's the classic Dungeness
Crab and Bay Shrimp Louie. Of course we also serve Dungeness
Crab Cakes and Dungeness Crab and Fontina Cheese Dip as appetizers.
Peruse our new December Market Sheets online and then come get crab
happy. And watch our chefs smile.
SEATTLE AND PORTLAND – Salty's is a crowd pleaser, winning awards
for Group Dining in both Portland and Seattle. We know how to make your
holidays happy, just pick the day or choose:
Christmas Eve Sunday Brunch Buffet: Alki 9 a.m.
to 7 p.m. (no dinner menu). Redondo 8:30 a.m. to 2 p.m.; special dinner
menu 4:30 to 9 p.m. Columbia 9:30 a.m. to 2 p.m. and dinner 5 to 9
p.m.
Christmas Day closed.
New Year's Eve Sunday Brunch Buffet: Alki 9 a.m.
to 2 p.m. Redondo 8:30 a.m. to 3 p.m. Columbia 9:30 a.m. to 2 p.m.
New Year's Day Monday Brunch Buffet: Alki 9 a.m.
to 6 p.m. (no dinner menu). Redondo 9:30 a.m. to 3 p.m., closed for
dinner. Columbia 9 a.m. to 4 p.m., closed for dinner.
Holiday Ship-to-Shore Celebration at Redondo Beach:
Tuesday December 12 from 8 to 8:30 p.m. This festival is a ship-to-shore
holiday celebration that has become a local Northwest tradition for
57 years. Aboard ship, some of the finest Northwest choirs sing holiday
greetings. These performances are broadcast via speakers to a beach
bonfire and to other boats participating in the parade.
December Parade of Christmas Ships on the Columbia River:
Local yacht owners decorate their boats with holiday lights
and parade down the mighty Columbia. You may spot a flamingo or cactus,
a Christmas tree or angel atop the parade of boats that assemble in
front of Salty's on the Columbia. See the ships from December 7 to
20 in the evenings between 7 and 9 p.m. (see http://www.christmasships.org/columbia.htm
for the schedule).
The long and happy life of Salty's and Redondo Beach.
REDONDO
BEACH–This was Salty's at Redondo from the Ferris Wheel in the
1940s. Pretty cool, huh?
Salty's restaurant at Redondo Beach just south of Seattle, Washington,
has been a locals' favorite waterfront seafood restaurant and café-bar
from the time of its opening 25 years ago in December 1981. The restaurant
building is set on piers resting on Puget Sound beachfront and has historical
significance along with the area known as Redondo Beach.
As Larry Snyder Jr. (of www.savvydiner.com) said in
a local paper, "The area of Redondo Beach has a long and memorable history
in South Puget Sound. Initially settled in 1869 by the Stone
family, the beachfront community became known as Redondo, named
by those who thought it had some potential to become similar to the
beach community in southern California. Near the turn of the century,
Redondo Beach became a popular camping spot. The early 1900s brought
an amusement park, including the Washington State's largest roller skating
rink. It was one of the first to require wooden wheels."
"I remember skating there when I was 16," Larry Wilson
of Des Moines says. "The skating rink was upstairs and a penny
arcade downstairs." Kids enjoyed the facility, complete with a
Wurlitzer organ, until the building was destroyed in a 1951 fire. Wilson
also recalls the construction of a five-story "dry storage" boat facility
in the late 1950s, complete with a water-borne boat elevator. "Because
there was no breakwater, a southern wind helped you decide how fast
your boat got on that elevator," says Wilson.
"We greatly appreciate wonderful loyal patronage from our friends in
this community," says Terianne Broyles, Managing Partner
at Redondo. "We want to thank all our guests by giving you a
$20 Come on Back when you celebrate with us in December at all Salty's
Restaurants!" Then you can come back and celebrate the New
Year in January or February, your choice.
Redondo Beach History As We Know It
1868—Zacharias
and Jane Stone buy squatter's rights to their homestead, known as Stone's
Landing.
1886—Steamer service is provided by Captain John Phillips.
1890—Beach is a popular picnic area with people arriving on horseback,
buggy or mostly by boats. Some families even pitch tents for the entire
summer.
1904—It is named Redondo when Mr. & Mrs. Isaac Hurd take over
the post office.
1910—Charles Betts brings in a ferris wheel, merry-go-round and
slides; Redondo becomes a carnival town.
1922—Weston Betts builds a Dance Hall which becomes a local hot
spot.
1930—The Dance Hall becomes a skating rink requiring wood wheels.
It's known as Washington State's largest skating rink and features a
Wurlitzer pipe organ.
1947—Nel's Boathouse is built (the building will eventually become
Salty's at Redondo, the restaurant).
1951—The famed skating rink burns to the ground. Amusement equipment
is sold to Seattle's Woodland Park.
1954—Nel's Boathouse is renamed Nel's Boathouse Tavern.
1959—Byron Betts opens Redondo Marina, touted as best in the State.
1968—Renamed Redondo Tavern.
1971—Under new control, a new name, Redondo Beach Tavern.
1972—A Class "H" license is introduced, and a year later the name
changes to Redondo Beach Broiler.
1975—Acquired by Paul's Dock, Inc., it is named Paul's Dock.
1977—The name changes, this time to Fisherman's Market.
1978—Redondo Waterfront Park is established. It includes the boat
launch ramp, fishing pier and park across the street with picnic tables.
1979—New owners establish Sebastian's Seafood Restaurant.
1980—New management changes the name back to Paul's Dock.
1981—Gerry & Kathy Kingen purchase Paul's Dock and after a
major remodel open under a new name, Salty's at Redondo Beach.
2006—Gerry & Kathy Kingen thank guests with a $20 "Come on
Back" in December.
(Quotes from The Highline Times, January 16, 2002)
Mintz–her words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
Our
favorite Italian Chef Roberto Russo (he was the guest
chef at a recent Alki winemaker's dinner) had guests from Salty's at
his Cortona Villa in Italy this past month. He's pictured here (center)
with visitors Alki Chef Jeremy McLachlan and Accounting-Office
Manager Maggie Hanson. McLachlan says, "I learned cooking
techniques in Italy that I'm using in my new Market Sheet. Look for
Puget Sound Clam Risotto with Seafood Sausage, Oven-Roasted Tomatoes
and House-made Ricotta. The seafood risotto I discovered in Venice.
I also learned how to make pecorino cheese. The pecorino cheese needs
to sit for a couple of months so you will see it in future dishes. Did
you know that ricotta means to re-cook? We'll take the whey from pecorino
cheese and cook it to make the ricotta. Look for other Italian-inspired
dishes on my market sheets online." See http://saltys.com/seattle/menus
for the Market Sheets. See http://www.parcofiorito.it/old/InGlese
for more on Russo's digs.
Salty's on Alki was listed as Best Outdoor Dining with a View
on MSNBC.com "Frommer's 24 Hour Layover List for Seattle"
(what to do when you're stranded). "There's so much to discover in the
restless, charming, trend-setting Emerald City," they say. Well, don't
we know that! See http://www.msnbc.msn.com/id/15001250
for more.
City Editor Dorothy Ho of Where Magazine announced
Visitor Choice Awards for 2006 with Salty's on Alki taking three awards:
Best View runner-up, Best Seafood Restaurant runner-up and Best Breakfast
runner up! Kudos to the Alki team.
AOL City Guide is asking for your vote. Salty's is
nominated in three categories and we hope you'll vote:
You have until January 12 to vote. I love a good contest and I'd like
to know if you don't feel Salty's is worthy. Please email me at eileenmintz@comcast.net
and share your thoughts.
SEATTLE
– Alki Executive Pastry Chef Jane Gibson invited
her French Pastry Chef Antoine Rondenet to join her
on the chef demo stage at the Seattle Cooks! NW food
show held in early November. Together they demonstrated how to make
holiday pastries to an audience of 75 attendees. "We were movin' and
groovin' and got them ready with holiday sweets," says Gibson. "Everyone
especially loved the peanut butter squares so here's the recipe for
your holiday parties," she says.
Directions: In a medium metal bowl combine peanut butter and milk chocolate.
In a small saucepan over medium high heat, heat cream just to a boiling
point. Pour cream over peanut butter and milk chocolate and stir until
everything is melted. Add corn flakes and stir until well combined.
Line a cookie sheet (with edges) using wax paper and pour mixture onto
cookie sheet. Let set at room temperature for 2 hours. Cut into squares
and enjoy the holidays!
Glenn Harrell plays at Redondo on New
Year's Eve.
REDONDO
BEACH – "If you like a sense of humor plus James Taylor, Sting,
Marvin Gaye, Dave Mathews, Van Morrison, the Beatles, or Led Zeppelin,
you'll really like Glenn Harrell," says Redondo Operations
Manager Veronica Smith. Harrell plays New Year's Eve
at Redondo from 9:30 p.m. to closing in the Café-Bar. It's the
perfect place to ring in the New Year with a bottle of bubbly or choose
a cocktail from our Apothecary Bar menu (go online to http://www.saltys.com/seattle_south/menus/Seattle_South_Cocktails.pdf
to peruse the menu).
Glenn has been performing his particular blend of jazz-folk-rock in
and around the Tacoma area for several years as a solo artist as well
as a vocalist, bassist and guitarist with noted Northwest bands. His
sparse acoustic guitar arrangements and smooth vocals have earned him
a place as a favorite at many of the Pacific Northwest's top dining
establishments and live music venues. Make reservations today at http://www.saltys.com/reservations
or call us at (253) 946-0636. Here's the complete schedule for December:
12/1 Myles Crew
12/2 Dave Christensen
12/7 Billy Farmer
12/8 Jonny Smokes
12/9 Mark Fuegel & Cory Wilds
12/14 Myles Crew
12/15 Poodlebomb
12/16 Justin Kausal-Hayes
12/21 Billy Farmer
12/22 Rob Baird
12/23 Myles Crew
12/28 Darrell Data
12/29 Myles Crew
12/30 Mark Fuegel & Cory Wilds
12/31 Glenn Harrell
Give your friends and family Salty's best: Salty's gift cards –
get $20 free for every $100 purchased.
SEATTLE
AND PORTLAND – "Salty's gift cards are the present with a future,
we like to say," says Redondo Managing Partner Terianne Broyles.
If you can't make it into Salty's during the holidays, the next best
present is a Salty's Gift Card. It's available in any denomination and
presented in attractive packaging. Use them at any Salty's. Order from
November 1 to December 24 and Salty's will give you a free $20 promotional
card for every $100 purchased. Place orders with Salty's servers when
you visit or go to https://www.saltys.com/gifts
and buy your gifts today. The promotional cards do not include tax,
gratuity or alcohol and may be used from January 1 to April 15, 2007.
Here's to Happy Holidays for you and yours!
November 2006
Open
wide and let a marvelous mollusk slide inside.
SEATTLE AND PORTLAND – Oyster lovers can rejoice! November is
grand opening month for bivalves and Salty's "Aw Shucks" Amorous Oyster
Celebration. "It's time to open wide and let a marvelous mollusk slide
inside," says Salty's on Alki Executive Chef Jeremy McLachlan.
Cooler weather is the perfect climate to enjoy oysters from local fresh
water bays. Hot waters this summer made oyster beds unfit and Salty's
and other restaurants had to stop serving them. The outbreak was due
to natural occurring bacteria which can multiply in oysters during warm
temperatures (see www.doh.wa.gov/Publicat/2006_news/06-146.htm
to find out more).
Marvelous Mollusks on the Salty's November Market Sheet: Oyster
Shooters Three Ways: Pepper Vodka Mary, The Standby (cocktail
and horseradish with lemon), and last but not least, I.P.A. beer soaked,
all presented in shot glasses. You'll also find Oysters Rockefeller,
"a classic that I love to make and eat," says McLachlan, and if you'd
prefer cooked oysters you'll love Grilled Steak & Fried
Oysters, "the sweet richness of the oysters pairs well with
the meat," he says.
What to drink with oysters? Salty's Sommelier Tim O'Brien
advises that the best wine with oysters is Champagne followed closely
by Sancerre. "Oysters need a white wine that has not been spiced with
oak so look for current vintage (2005) Sauvignon Blanc. Now would be
a great time to experience a New Zealand Sauvignon Blanc, look for the
Marlborough appellation. If you're a beer drinker you must try Guinness
Stout with your next raw oyster," says O'Brien.
PORTLAND
– The amazing Molly Hathaway (photo, right),
Expediter and Pantry Cook at Salty's in Portland, shucked 60 oysters
in 10 minutes during the second annual Portland Oyster Shuck
& Swallow Challenge held in October. The event benefited
the Jeff Morris Fire and Life Safety Foundation and
took place at McCormick & Schmick's. Her swallowing partner was
Portland Firefighter George Godson. The judges (counters,
actually) included Andy Carson from KPTV's Good Day Oregon, Audrey Van
Buskirk from the Portland Tribune, Laurel Porter from KGW television,
and Portland City Commissioner Eric Sten. "It was really great to have
Salty's represented at this important event," says Managing Partner
Linda Addy. She also reports, "Believe it or not, the
winner ate something like 84 oysters!"
It's gobble gobble, waddle waddle time.
SEATTLE
AND PORTLAND – It's a long-standing holiday tradition to let Salty's
Seafood Grills do the cooking for you and your family on Thanksgiving.
"You couldn't possibly match the array we feature at all Salty's restaurants,"
says Alki Managing Partner Bonnie David. Not only will
you find roasted turkey basted with fall herbs, gravy made from scratch,
country sage stuffing, also featured are fresh Northwest seafoods, carved
beef and ham, special salads, house-made pastries, pumpkin pie, a chocolate
fountain and desserts galore. "You can have as much as you want and
don't be bashful about going back for more. You won't be hungry again
until Christmas," says David. Alki will also feature Pianoman Victor
Janusz (see article below). For our menus:
Celebrating the holidays is a moment to be cherished and Salty's will
make sure your event is one that is remembered. Salty's wants to help
you with groups of any size. Ring in the New Year with sparkling wines
and Champagne or choose a luncheon, dinner or a spectacular brunch to
celebrate. See more about our banquets and group dining at www.saltys.com/privatedining/banquets_group_dining.asp
and don't hesitate to call us with questions about your holiday celebration.
Christmas Eve Sun. Dec. 24
Alki brunch buffet 9 a.m. to 7 p.m. (no dinner menu). Redondo brunch
buffet 8:30 a.m. to 2 p.m.; special dinner menu 4:30 to 9 p.m. Columbia
brunch buffet 9:30 a.m. to 2 p.m. and dinner 5-9 p.m.
Christmas Day closed.
New Year's Eve Day Sun. Dec. 31
Alki brunch buffet 9 a.m. to 2 p.m. Redondo brunch buffet 8:30 a.m.
to 3 p.m. Columbia brunch buffet 9:30 a.m. to 2 p.m.
New Year's Eve Sun. Dec. 31
Alki prix-fixe dinner menu, first seating 6 p.m., last seating 10:45
p.m. Redondo special dinner menu 5 to 10 p.m., café-bar open with live music 9:30 p.m. to closing. Columbia dinner 5 to
10 p.m. with Mel Brown Trio 7 p.m. to closing.
New Year's Day Mon. Jan. 1
Alki brunch buffet 9 a.m. to 5 p.m. (no dinner menu). Redondo brunch
buffet 9:30 a.m. to 3 p.m., closed for dinner. Columbia brunch 9 a.m.
to 4 p.m., closed for dinner.
Holiday Ship-to-Shore Celebration at Redondo Beach:
Tuesday December 12 from 8 to 8:30 p.m. This festival is a ship-to-shore
holiday celebration that has become a local Northwest tradition for
57 years. Aboard ship, some of the finest Northwest choirs sing holiday
greetings. These performances are broadcast via speakers to a beach
bonfire and to other boats participating in the parade.
December Parade of Christmas Ships on the Columbia River:
Local yacht owners decorate their boats with holiday lights and parade
down the mighty Columbia. You may spot a flamingo or cactus, a Christmas
tree or angel atop the parade of boats that assemble in front of Salty's
on the Columbia. See the ships from December 7 to 20 in the evenings
between 7 and 9 p.m. (see www.christmasships.org/columbia.htm
for the schedule).
Redondo Beach November Market Sheet.
REDONDO BEACH – Get a taste of the Redondo Market Sheet starting
November 9 with items featured as verbals on dates noted below. Executive
Chef Gabriel Cabrera offers you these selections:
Grilled salmon with hazelnut butter served atop
of four-grain pilaf made with wild rice, barley, wheat berry and long
grain rice and cooked with chicken stock, onions, garlic, celery,
pepper and thyme. Roasted vegetables. (Featured as verbal on Tuesday
October 31 to Thursday November 2).
Sea bass or cod seared with butter and kosher salt
and served over leek risotto made with shallots, vegetable broth,
salt and cream and laced with sherry-lobster cream sauce. Garnished
with scallions. (Featured as verbal Friday November 3, Monday November
6.)
Mahi-mahi stuffed with crab and spinach, mushrooms,
celery, garlic, tarragon, Swiss cheese, Parmesan cheese and macadamia
nuts and seasoned with Worcestershire sauce, Dijon mustard, Tabasco
sauce and lemon juice. The fish is served over four-grain pilaf and
asparagus laced with beurre blanc. Garnished with toasted macadamia
nuts. (Featured as verbal Tuesday November 7 and Wednesday November
8.)
Oysters Rockefeller on the half shell stuffed with
a mixture of fresh spinach, bacon, shallots, garlic, Parmesan cheese,
Pernod (anise liqueur) and béchamel sauce (milk base sauce).
The oysters are baked to order and smothered with hollandaise sauce
and served with steamed red potatoes and roasted vegetables. This
dish is served all of November.
Make reservations online at www.saltys.com/reservations
or call us at (253) 946-0636. We look forward to serving you.
Pianoman upstaged by chocolate fountain.
SEATTLE – The "Weekend Piano Brunch" at Salty's on Alki
features Seattleite Victor Janusz at the ivories playing
a variety of piano favorites from the standards to Ellington jazz, to
rock and pop hits. "I like to mix it up," says Janusz, "and
it's only appropriate since Salty's offers such a huge variety of food
specialties at the brunch. I try to mirror that with a variety of tunes!"
"Vic has been the brunch pianist since we brought in the baby grand
piano in March 2005," says Managing Partner Bonnie David.
"In November he begins his 20th straight month here and will also play
during our spectacular Thanksgiving buffet from 2:00 p.m. to 6:00 p.m."
"When I started playing the brunches, I
noticed an inordinate number of people taking my picture each weekend,
and thought to myself, Wow, they really like me here! Then I realized
they were taking pictures of the chocolate fountain situated
at the foot of the baby grand! But it's okay to be upstaged by the legendary
Fontaine de Chocolat. Occasionally, someone comes up to the
piano bench and sits beside me usually to request a song and have their
picture taken. But that chocolate fountain is way ahead," says Janusz.
The VJ Trio, which also features Tim Koss on bass
and Mark Taylor on sax, plays regularly around Seattle
and King County. See www.victorjanusz.com
for more on Salty's exclusive brunch pianoman-singer who doesn't mind
being upstaged by a chocolate fountain every Saturday and Sunday from
10:00 a.m. to 2:00 p.m. Make reservations at www.saltys.com/reservations
for Thanksgiving or the fabulous weekend brunch.
Jonny Smokes at Redondo in November.
SOUTH SEATTLE – Don't miss the live pop music at Redondo Café-Bar
in November:
Thu
11/2 Billy Farmer
Fri 11/3 Poodlebomb
Sat 11/4 Justin Kausal-Hayes
Thu 11/9 Glenn Harrell
Fri 11/10 Myles Crew
Sat 11/11 Dave Christensen
Thu 11/16 Myles Crew
Fri 11/17 Jonny Smokes
Sat 11/18 Darrell Data
Thu 11/23 No music
Fri 11/24 Myles Crew
Sat 11/25 Mark Fuegel, Cory Wilds
Thu 11/30 Billy Farmer
Give your friends and family Salty's best: Salty's gift cards –
get $20 free for every $100 purchased.
SEATTLE
AND PORTLAND – "Salty's gift cards are the present with a future,
we like to say," says Redondo Managing Partner Terianne Broyles.
If you can't make it into Salty's during the holidays, the next best
present is a Salty's Gift Card. It's available in any denomination and
presented in attractive packaging. Use them at any Salty's. Order from
November 1 to December 24 and Salty's will give you a free $20 promotional
card for every $100 purchased. Place orders online at www.saltys.com/gifts
or just order them from Salty's servers when you visit. The promotional
cards do not include tax, gratuity or alcohol and may be used from January
1 to April 15, 2007.
October 2006
"3 for $30" dinner available only once a year in October.
SEATTLE
AND PORTLAND – It's the choicest One-Price Dinner in Portland
or Seattle. You pick one of three appetizers, entrées and desserts,
all for just $30. For your appetizer choose Dungeness Crab Cake, Salty's
Seafood Chowder or a Classic Caesar. Entrée choices include Blackened
Salmon with Sticky Rice and Pinenut Butter; Skewered Garlic Prawns with
Mashed Potatoes and Lemon Beurre Blanc; and last but not least Private
Reserve Black Angus Top Sirloin with Red Potatoes and Horseradish Butter.
For dessert choose Salty's signature White Chocolate Mousse Cake (go
to www.saltys.com/recipes/desserts/wchocolatemoussecake.asp
for the recipe), Crème Brûlée, Ice Cream or Sorbet.
Your sommelier service is complimentary. It's a mouth-watering multiple-choice
evening. And your only chance to experience it is in October. Dinners
Sun.-Thur. in Portland, Sun.-Thur. 5-7 p.m. at Alki, and daily at Redondo.
Join Tuscan Chef Russo at Alki wine dinner.
SEATTLE – Small Vineyards believes that the
best wines come from small places. "That's why we specialize in discovering
small production wines from the best family-owned estates in Italy,"
says Founder Josh Hanson. "All of our wines are picked
by hand, made with care, using earth-friendly, sustainable winemaking
methods. This past year, we were fortunate enough to be the fastest
growing Italian wine importer in America – a tribute to the magical
families represent."
Hanson
is highly respected in Italy for his successful championing of small
producers. His expertise in Italian wines harmonizes wonderfully with
Tuscan Chef Roberto Russo (pictured here) who returns
to Seattle for Salty's second "Under the Alki Moon" dinner set for Monday,
October 16. The six-course menu put together by Salty's Chefs Jeremy
McLachlan and Gabriel Cabrera includes dishes
from Chef Russo's book Beyond Toscana and Ombrie and wine pairings
by Washington Wine Sommelier of the Year 2006 Salty's Tim O'Brien.
Born into a cooking family in Naples, Russo has lived in Tuscany since
the age of 16. Russo owns a 16th-century convent and organic farm just
below Cortona where he runs the restored convent as a hotel (featured
in the movie Under the Tuscan Sun, hence the dinner's name),
and is known for flavorful olive oil and Sangiovese wines. Visit www.parcofiorito.it/old/InGlese/index.htm.
The menu includes Italian wines imported by Hanson's Small Vineyards
including Trevisiol, Prosecco 2004 Veneto; Tenuta Ponte, Falanghina,
Campania; Giuseppe Lonardi, Valpolicella Superiore Ripasso 2001 Veneto;
Tre Donne, Moscato d'Asti 2005 Piedmont; and Antonio Sanguineti
(Salty's Guest Winemaker at the dinner) Brunello di Montalcino 1999
Tuscany, Nessun Dorma (Super Tuscan). Passed hors d'oeuvres include
Octopus Ceviche with Arugula, Pan-fried Prosciutto-Wrapped Bananas and
an Asparagus Tasting. The second course is Pasta Paccheri with Sauce
Verde; third course Red Wine Risotto with Gorgonzola; fourth course
Wild Boar (three ways) Sausage, Tenderloin & Bolognese; fifth course
Panzanella Salad. For dessert Almond Baskets with Chocolate Crème
& Poached Pears is featured.
Appetizers are served at 6:30, dinner at 7 p.m. at Salty's on Alki
Monday, October 16. Cost is $125 (all inclusive). Please call
(206) 937-1085 by Friday, October 13, for reservations. Seating
is limited.
Come taste Oregon's Bounty this fall.
PORTLAND
– Ever wondered how distillers get a full-grown pear into a bottle
of brandy, or what fresh produce would entice chefs at their local farmer's
market? Folks with a penchant for intimate culinary experiences and
an interest in embracing Oregon's splendor will delight in Oregon
Bounty, a two-month celebration this fall. It's the perfect
time to visit Oregon, stay a few nights, and enjoy culinary travel experiences
that highlight the state's bountiful food, unique lodging, restaurants
and scenery. During October and November, you can sample the latest
vintages and artisan products at local wineries; take part in harvest
festivals around the state; dine at fine restaurants featuring distinctive
Oregon Bounty menu items and meals; enjoy one-of-a-kind overnight stays;
and meet the growers, producers, chefs, winemakers and brewmasters who
make it all happen. One way to enjoy Oregon Bounty is through unique
"experience" packages: up-close-and-personal weekends with the people
who grow, catch, produce and create Oregon's bountiful products. For
instance, if you'd like to explore the countryside, choose from several
tour packages like Eastern Oregon's "Discover Rustic Baker County" tour.
This package includes lodging at the historic Baer House B&B,
touring a ranch that raises all-natural beef and lamb, and Sunday brunch
at an orchard. Hankering for an urban experience? The "Butcher, Baker,
and A Couple of Winemakers" package at Portland's new Hotel
Deluxe will teach you how to bake great artisan bread, sausages
and wine. If you're looking for a self-guided adventure, hotels and
inns from Oregon's coast to its mountains and high desert will feature
Oregon Bounty packages that include dinners, private wine and cheese
tastings, farm tours, product gifts and more. Each of Oregon's seven
distinctive regions will offer travel packages, specials and events
happening only during Oregon Bounty. Visit www.traveloregon.com/bounty
for more information.
"Of course you can always dine at Salty's in Portland with a menu rich
in the bounty of Oregon," says Portland Managing Partner Linda
Addy. Check out Salty's current menus at www.saltys.com/portland/menus.asp
and make reservations today.
Rally
against breast cancer.
By Shay Boden, Salty's at Redondo Manager
SEATTLE–Salty's at Redondo Manager Shay Boden
and Server Tisa Jacobson accomplished their goal and
Salty's was a big part of making it happen. Both have someone very close
to their heart who is a survivor of breast cancer. So Shay pledged to
her mother and Tisa to her aunt that they would raise $2,200 each and
walk 60 miles in the Susan G. Komen Breast Cancer "3 Day" walk
with hopes to find a cure. But they could not have done it without the
help and support from their family at Salty's.
The walk was to take place August 25-27, the busiest time of year for
Salty's. People flood the restaurant to enjoy the decks, sunshine, good
food and service. In addition to summer-time extra hours required, the
two also trained for the walk and worked to raise $4,400. They knew
they could count on fellow team members to help in part so they posted
their stories at Redondo and sent e-mails to the Alki and Columbia teams.
The response was amazing from all stores including the home office.
With everyone jumping on board to help, Salty's Owners Gerry
& Kathy Kingen also made a very generous offer volunteering
to match all donations made by Salty's team members up to $1,000. The
Kingens and Salty's team donated over $2,000 of their goal in time for
the walk. Here's the story of three long days and 60 miles.
The
walk started August 25 at 6 a.m. with tear-jerking opening ceremonies
as our team of 12 named the "Knocker Walkers" headed out for the first
20 miles. The team was headed by Tisa's aunt who is a two-time survivor.
Unfortunately Shay's mom wasn't able to join us, but she was at every
pit stop along with Shay's daughter Selena (pictured here with Shay),
dressed in pink and cheering them on. The whole team walked in their
honor along with a list of many others. At first as we walked we laughed
and joked and thought, "This isn't nearly as hard as we thought it would
be." But by the end of the first 20 miles, we slowly realized the gravity
of our challenge. We wondered how we would get up the next morning and
walk again. After starting at Marymoor Park in Seattle we ended up in
Kirkland around 7 p.m. There we had to set up our camp, inhale a huge
glorious meal, wait in hour-long lines for a heavenly shower and hit
the sack to get up and do it again at dawn.
On
August 26 we headed out after a stop at a medical tent where Tisa tended
her blistering feet (see photo) and Shay wrapped her swollen knee joint.
Our muscles were so tight each step hurt but we worked it out and enjoyed
the neighborhoods of Kirkland and Bothell and walked on the Sammamish
River/Burke Gilman Trail. Cars honked on the main roads and kids sat
out in yards they had decorated for us. Families waited at "cheering
stations," businesses handed out popsicles, husbands drove the route
blaring music, Harley riders directed traffic, home-owners sprayed us
down with hoses as temperatures hit the 90s, and each one thanked us.
And although with each step our bodies began to hurt more, this was
the reason we kept going. Finally we were back to camp and then on to
day three.
On August 27 we were up at 4:30 a.m. We had come past the halfway mark
and now it was off to the finish line. The pain continued. More blisters
for Tisa and now both of Shay's knees were wrapped. But the end was
near. We knew if we just kept pushing we could make it. We were not
going to give up at this point! So as we walked from Kirkland to the
University of Washington we realized how much we had accomplished. There
were 2,700 other walkers with us during those three days and they felt
just like we did. Many we met along the way shared stories with us,
cried with us and laughed with us. There were many who pushed themselves
way too hard and were swept off by the medics. There were many who had
lost their mothers, sisters, aunts. There were many who were survivors
themselves, living life with a new outlook. We raised over $6.9 million
together during those three days.
As we crossed the finish line cheering and crying we headed to closing
ceremonies. They separated the walkers into two groups, survivors in
pink shirts and the rest of us in blue. The walkers in blue shirts filled
the outer arena with thousands of supporters. It was at this moment
they announced to everyone, "This is why we walk." We all took off our
shoes and waved them in the air as our family members who had survived
entered the arena. Tears blurred our vision as a wall of pink made their
final steps to join families and friends who have supported them through
the fight for their lives and now a fight for a cure.
If you had asked us at the end of the first day of walking if we would
do it again, we would have told you, "No way, are you crazy!" And that
was after only 20 miles. Yet somehow after 60 miles there is a resounding,
"See you next year"!
REDONDO BEACH – Get a taste of the Redondo Market Sheet starting
October 12 with items featured as verbals on dates noted below. Executive
Chef Gabriel Cabrera reports, "Although we are at the
end of season for wild halibut and wild salmon from Alaska I will do
my best to offer them as long as possible. Please be sure to ask the
kitchen for preparation and availability."
Macadamia-Crusted Sturgeon from the Columbia River
is lightly breaded with panko and macadamia nuts, seared to a golden
brown and served over red jasmine rice cooked with chicken stock, coconut
milk, onions, bacon and garlic. The rice is surrounded with scallion
coulee made with green onions, cilantro, jalapeno, sesame oil and garlic.
The fish is crowned with papaya salsa and garnished with scallions.
(Featured as verbal October 1-2.)
Hawaiian Mahi-mahi Oscar grilled with fresh herb-infused
olive oil, served over steamed red potatoes crowned with asparagus and
crab meat laced with hollandaise sauce. (Featured as verbal October
3-5.)
Mandarin Prawns features large tiger prawns (4 for
lunch and 5 for dinner) flash-marinated with orange juice, garlic, ginger,
soy sauce, vinegar and chili oil, then grilled and served with jasmine
rice, surrounded with stir fry vegetables. The prawns are laced with
hot pepper jam made with orange marmalade, jalapeno, lemon juice and
mango chutney. (Featured as verbal on October 6-9.)
Sesame-Crusted Albacore features the center cut of
albacore tuna crusted with sesame seeds and coarse black pepper seared
rare unless otherwise requested. The fish is served over beurre blanc
and ginger-jasmine rice tossed with sweet chili butter made with Thai
chili sauce, pickled ginger, garlic, lime and sambal oleek (Asian hot
sauce). The plate is garnished with soy glaze, pickled ginger and cilantro.
(Featured as verbal October 10-11.)
Make reservations at www.saltys.com/reservations
or call us at (253) 946-0636. We look forward to serving you.
Mintz–her words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
Come see the hit comedic movie Expiration Date and meet the
Director-Writer Rick Stevenson afterwards while you enjoy free Salty's
White chocolate Mousse Cake and Smith Brother's Chocolate Milk. "The
movie is memorable for its unique Native American-inflected Seattle
milieu," says Variety. The special screening is 7 p.m. at the
West Seattle Admiral Theater Tuesday, October 3. What's
the story line? Charles Silvercloud's father and grandfather were both
killed by milk trucks on their 25th birthdays. Charlie has accepted
this fate and is preparing for his death (buying a cemetery plot, getting
a new suit, taking his library books back, etc.). Charlie upsets a young
woman when he buys a coffin she planned to buy for her mother. Now Charlie
is just trying to die in peace but this crazy woman won't let him. Singing
Milkmen will entertain us after the movie. Visit www.expirationdatethemovie.com
and www.oasiscinemas.com/admiral.html
for more information.
Chef's Fest 2006: Every fall, Northwest food and wine
lovers gear up for one of the most delicious events of the year, Chefs'
Fest, a fundraiser to benefit the East King County YWCA and
YWCA Family Village. I invite you to attend on Thursday, October
5 at 7 p.m. at the Hyatt Regency in Bellevue. Leading area restaurants,
including Salty's on Alki, along with wineries and breweries will donate
their talent and lots of great tastes for you to enjoy. A silent auction
fundraiser celebrates their commitment to further practical solutions
towards homelessness. Cost is $100. For more information go to www.ywcaworks.org
or call YWCA Family Village at (425) 556-1350.
Chef Roberto Russo Returns to Alki: Like the movie
Three Coins in the Fountain, if you throw in three coins you
will return. Chef, Author and Hotelier Roberto Russo
must have thrown three coins into Elliott Bay because he is returning
to Salty's on Alki Monday, October 16 for Salty's second "Under
The Alki Moon" featuring Russo as our guest Tuscan chef at
an Italian winemaker's dinner. He comes to us all the way from Cortona
where Russo lives on an organic farm and runs a 16th century convent
as a hotel. "I have made my home a hotel and make wine, grow olives
and organic foods," says Russo. "You too can learn more about venturing
to Italy to stay with Russo and his family as Salty's Owners Gerry
and Kathy Kingen did this summer. To top it off his site was
one of the settings for the movie Under the Tuscan Sun. Russo
is one of the authors of Entre Toscane et Ombrie, an Italian
recipe book published in French. "We are honoring Russo with a five-course
Italian feast prepared by Salty's Chefs Jeremy McLachlan
and Gabe Cabrera paired with Italian wines from Small
Vineyards," says Salty's Sommelier Tim O'Brien.
On hand will be Tuscan Winemaker Antonio Sanguinetti
and Small Vineyards Founder Josh Hanson the fastest
growing Italian wine importer in America. See
more above.
Extra! Blue 4 Trio returns to Alki fatter and wiser.
By Matt Weiner, Bassist, Blue 4 Trio
SEATTLE – Casey MacGill and the boys are back
in Seattle after 23 shows in 30 days in Scotland, England and France.
Here's the story.
The
band opened at the Edinburgh Jazz Festival. In addition
to playing music, they ate haggis, tatties and neeps. They tasted an
array of single malt scotches. "Its all part of the job," MacGill says.
They visited the famous Castle.
Once in England, the band played just about everywhere: A 1000-year-old
building in Bishop's Cleeve, a pub in Balham, three
dances and a cabaret in Guildford, two Scottish restaurants a day for
seven days, more haggis, more single-malts! The crowning achievement
was three nights at the world-famous Ronnie Scott's Jazz Club
where their set was received warmly by the jazz elite in the audience.
They were asked, "Where do you play in the States?" Their answer was
one word: "Salty's."
In England, MacGill headed to the Tate Modern to see the Kandinsky
Exhibit. "When we produced our CD, I had asked Robert Armstrong
(Blue 4 Trio CD cover artist) to do some Kandinsky-ish shapes in our
design, which he did. It was great to see the real thing. Truly amazing,"
MacGill says.
Mike Daugherty had fish and chips and ale. "Truly
amazing," he says. "It's worth noting, for those of you who don't get
over the pond, that the ‘real ale' in the UK cannot be had here
in the USA. Their ale is conditioned in the cask from which it is served
without pasteurization. All the living goodies are still alive when
you drink it. Who says beer isn't good for you?" opines Daugherty.
Once in France, the band had four days off. Daugherty was off to Germany
to see a friend in Hamburg. MacGill and Matt Weiner
jumped the high-speed train to Paris where they spent four days wandering
the streets, drinking coffee and wine, eating cheese and duck, taking
in the museums, people and architecture. "Life is good over there,"
Weiner says, moon-eyed with the memory. "People eat slowly, talk a lot
over coffee and just sit in cafes for hours on end. That's what we'd
like to see back in the cafe at Salty's on Mondays and Fridays. Listen
to the music, relax, eat, drink and talk. It's not a business meeting,
or even if it is, let go!" advises Weiner.
The final days of the trip were spent in Alan, a small village outside
of Toulouse. The band played three nights: an intimate concert in the
Palace (now owned by retired artists), and two nights
in the old market building for the general public. This is the band's
second time playing in the village, so it was as much a reunion with
friends as it was a performance. Often, the locals would go deep into
their cellars to bring out special wines for the band. MacGill explains,
"We are very lucky to have met a wonderful bunch of people in Alan.
They housed us, fed us, and spread a relaxation vibe in our direction.
Once you get there, everything just melts away (except the cheese).
I want to go back there every year for the rest of my life," says MacGill.
Alas, all good things must come to an end, except for the Blue 4 Trio
and their music. Find them at the Salty's on Alki Café in Seattle,
Mondays 7 to 10 p.m. and Fridays 8 to 11 p.m. Come join the party, order
a Salty's ale or a Washington wine, and watch the boys try to recover
from a lively summer abroad.
Photo is from Bastille Day at Café Campagne
in the Pike Place Market in Seattle with Casey left, Mike (drums) in
the middle, Matt (bass) right.
Myles Crew at Redondo Bar-Café in Oct.
SOUTH
SEATTLE – Don't miss the live pop music at Redondo Beach Café-Bar
in October. The lineup:
Thu 10/5 Myles Crew
Fri 10/6 Jonny Smokes
Sat 10/7 Poodlebomb
Thu 10/12 Darrell Data
Fri 10/13 Myles Crew
Sat 10/14 Croy Wilds & Mark Fluegel
Thu 10/19 Jonny Smokes
Fri 10/20 Darrell Data
Sat 10/21 Myles Crew
Thu 10/26 Myles Crew
Fri 10/27 Mark Fluegel & Cory Wilds
Sat 10/28 Justin Kausal-Hayes
SEATTLE AND PORTLAND – National Boss Day is
Monday, October 16, and offers everyone an opportunity to recognize
their boss. Salty's is offering gift cards with a special kick. If
you buy a gift card in October, we'll give you a Coconut Prawns Appetizer
for free on your next visit. Better yet, give it to your boss!
(The offer requires a minimum purchase of $50, and the free appetizer
offer expires mid-December.)
"Salty's gift certificates make a great way to show your boss appreciation,"
says Portland Managing Partner Linda Addy. "Better
yet, bring your boss into Salty's for a lunch, on you and enjoy the
Coconut Prawns appetizer together."
A wild salmon trophy dish. And Waldorf salad redefined.
SEATTLE AND PORTLAND – Salty’s Chef’s newest wild
salmon creation combines flageolets (really tasty French beans) with
Italian pancetta and a Pinot Noir-reduction sauce that virtually explodes
with flavors. “This dish jumps not only from the richness of the
wild salmon but also from the sauce. It’s made with rendered pancetta,
sautéed mirepoix (onions, carrots and celery), deglazed with Pinot
Noir, sprinkled with a touch of thyme and chicken stock. We then add
the flageolets to the sauce along with butter, return to a simmer and
add the seasoned wild salmon to the sauce, simmer a touch more and finish
in the oven,” explains Portland Chef Dana Cress.
The dish is available in September for lunch or dinner at all Salty’s.
Also featured at Redondo and in Portland (but not at Alki) is the perfect
starter, Waldorf salad redefined: “Made with micro greens, walnuts,
honeycrisp apple, Rogue River bleu cheese and apple cider vinaigrette,
it’s topped with chardonnay-poached lobster meat for great flavor,” says
Chef Cress.
Make reservations today at http://www.saltys.com/reservations or call
us. Your table awaits you. If you can’t make it in during September,
find the wild salmon trophy dish recipe online at http://www.saltys.com/recipes in a version made especially for the home cook.
Buy A Gift Card & Get Coco Prawns Free.
Get this! If you buy a friend or associate a gift card in September,
we’ll give you a Coconut Prawns Appetizer for free on your next
visit. Minimum purchase $50. Good at any Salty’s. Expires 12/15/06.
Buy one today online at http://www.saltys.com/gifts or just ask your
server when you visit.
Redondo Beach Market Sheet starts Aug. 31.
REDONDO BEACH – Don't miss the new Redondo Beach Market Sheet
starting August 31 with Teriyaki-glazed Grilled Salmon marinated with
classic teriyaki sauce over pineapple, snow peas sticky rice, green onions
and sesame seeds. Alaskan Halibut broiled with garlic butter over creamy
risotto and asparagus, garnished with roasted Portobello and Roma tomato.
Seared Salmon crusted with Porcini mushrooms, lemon zest and thyme, over
Yukon mashed potatoes and laced with cream sauce. Grilled garlic tiger
prawns over asparagus and pasta ancini sautéed with tricolor sweet
peppers, tomatoes and red onions sprinkled with Parmesan cheese and a
touch of parsley. Make reservations online at http://www.saltys.com/reservations or call us at (253) 946-0636. We look forward to serving you.
Winemaker’s dinner in Portland features Lake Sonoma Winery.
PORTLAND- Lake Sonoma is a unique winery located in Healdsburg, California, featuring
exclusive wines that possess excellent structure, desirable fruit flavors
and interesting complexity. Their wine philosophy mirrors Salty’s
food philosophy with a passion for quality. Winery Owner Gary Heck says, “If
in one season the climate is such that the grapes are not to our quality
standards, we won’t make Lake Sonoma wine from them.” This
dinner is truly a rare opportunity to enjoy the best of Sonoma wines
and the best of Portland seafood in a wonderful riverfront venue,” says
Portland General Manager Linda Addy.
- The Menu -
Hosted by Wine Educator Dave Crane with a five-course dinner by Salty’s
on the Columbia Executive Chef Dana Cress and his team of chefs.
First Course
Lobster & Crab Bouchee with Lobster Oil & Herb Oil by Sous Chef
Bob Murray with 2005 Dry Creek Valley Sauvignon Blanc (a rich fruit profile
with lemongrass and citrus intertwined with subtle notes of gooseberry,
white pepper)
Second Course
Field Greens Tossed with Hazelnut Vinaigrette, Goat Cheese Croutons & Poached
Pear by Brunch Chef Steve Kenitz with 2004 Russian River Valley Chardonnay
(ripe flavors of Bosc pears, green apples with hints of vanilla from
French oak).
Third Course
Triple Cream Camembert-Stuffed Soft Shelled Crab by Sous Chef Josh Gibler
with 2003 Dry Creek Valley Zinfandel (forward flavors of black cherry,
raspberry with a firm oak profile which complements the spicy lingering
finish).
Fourth Course
Medallions of Wild Boar Poivrade, Vegetable Purée & Cassis
Reduction by Executive Chef Dana Cress with 2002 Alexander Valley Cabernet
Sauvignon (flavors of Bing cherry, Santa Rosa plum integrate with a firm
oak profile, black
pepper spice).
Fifth Course
Meringue Torte by Pastry Chef Darla Swanson with 2003 Saini Farms Dry
Creek Valley Old Vine Zinfandel (a ripe fruit structure with fig and
jammy overtones that has a viscous mid-palate but a soft, supple finish).
Please join us Thursday, September 28 at 7 p.m. in Salty’s Private
Wine Room. Seating is limited to 26 people. $75 per person (does not
include gratuity). For reservations please call (503) 288-4444.
From vine 2 wine.
By Jason Ludlow, Beverage Manager, Salty’s on the Columbia
September is an exciting time in the Willamette Valley. Wineries are
deciding on that crucial and wonderful time to harvest grapes! If you
are able, visit a winery near you to take part in the busy process of
vine to wine. You will see pickers in the fields, learn about harvest
techniques, and may be able to participate in picking, barrel tasting
or other methods of the amazing process of making wine.
To summarize the vine-to-wine process, as early as April the buds left
on grape vines after winter pruning start to swell and the first signs
of green can be seen emerging from the gnarled wood. This happens when
temperatures reach about 50 degrees, which is called “bud break.”
Within 10 days of “bud break,” leaves start to separate
from the bud and embryonic tendrils are visible. These tendrils are all
too vulnerable to frost which can strike mid-May or mid-November. Weather
trends impact the vine-to-wine process tremendously!
Between six and 13 weeks after bud-break the crucial flowering of the
vine begins with the emergence of tiny caps of fused petals. These look
like miniature versions of the grapes that will be formed once the caps
fall, exposing stamens to be fertilized by pollen to create the berries.
The size of the crop depends on the success of pollination.
Buds that escape frost and rain are replaced by hard, green baby grapes
in July. These grapes swell during the summer and in September or November
undergo “veraison,” whereby they soften and turn reddish
or yellow. The ripening process begins and sugars start to build rapidly
inside the grape.
Finally the grapes are harvested around late September through late
November and processed from vine to wine. It’s the perfect time
of year for a winemaker’s dinner! Hope you can join us for Portland’s
Winemaker’s Dinner (see adjacent story for more information).
Mintz–her words.
By Eileen Mintz, Public Relations Spokesperson for Salty’s
You could say that Salty's is the most award-winning restaurant
in the Pacific Northwest. Adding to their already impressive trophy
case, Alki won Seattle Weekly’s Best Splurge of 2006. NWSource.com
People’s Picks awards chose Redondo as Best Seafood Restaurant
2006 with Alki placing second; Redondo also won Best Outdoor Dining
and Most Romantic; Alki won Best Brunch, third year running, with Redondo
close on their heals; Alki placed in the top finalists for Best Dessert,
Best Steakhouse, Best Place to Dine with a Crowd, Most Romantic and
Best Outdoor Dining. In Portland, Salty’s placed in the top 10
on Portland.Citysearch.com for Best Waterfront, Best View, Best Seafood,
Most Romantic, Best Group Dining and Best Bar Menu. Wow! Thanks so
much for all your votes. Go online to http://www.saltys.com/awards to see the full list of Salty’s awards.
Please Help Schoolhouse Supplies in Oregon: The 105.1 Buzz radio station
is running their second annual Back to School benefit party at Salty’s
on the Columbia, Sunday, September 3. Schoolhouse Supplies is a local
non-profit serving classrooms in need by operating a volunteer-run Free
Store for teachers. The store is stocked with supplies donated by the
community. Go to http://www.schoolhousesupplies.org for more information.
Catch Alki Managing Partner Bonnie David on the MDA Jerry Lewis Labor
Day Telethon, Monday, September 4, 2006 between 10:45 and Noon on Fox
Channel 13. She will present a check for over $29,000. Salty’s
on Alki hosted the MDA Lock Out last spring in their Private Dining Rooms.
I caught Salty’s Owner-Partner Kathy Kingen at the phones helping
out. The group will be back making calls this November, as a head start
for next year’s health care budget.
Help clean up Alki Beach September 9. A Surfrider tent will be set up 8:00 a.m. to Noon for those who want to join the Alki Downtown Association take care of their community beach. Refreshments and garbage bags will be provided. No minimum time commitment. Please go online to http://www.surfrider.org for more or email seattle@surfirder.org.
Oh Baby! Celebrity Chefs dinner and auction for The March of Dimes
features the Pacific Northwest’s top chefs preparing their signature
dishes accompanied by some of the region’s best wineries on September
16. It all adds up to an evening of culinary delight and Seattle’s
best party at the Seattle Sheraton. Redondo Executive Chef Gabriel Cabrera
is one of the chefs chosen by lead Chef John Howie to show his culinary
skills. Doors open at 5:00 p.m. with cocktail attire welcome. Tickets
are $200 and include access to silent and live auctions. Call (206) 624-1373
or see www.marchofdimes.com/washington/7391_12596.asp for more.
Salty’s Portland PR Maven Bette Sinclair says Salty’s on
the Columbia got a lot of play on 105.1 FM The Buzz Afternoon Show when
they promoted a drink featured on Salty’s menu called The Buzz
Afternoon Cocktail. Salty’s and the Buzz team Dr. Doug, Daria and
Skippy teamed up to raise funds for DoveLewis, a 24-hour emergency and
ICU hospital for animals. Go online to dovelewis.org for more information
and contributions. The Buzz Cocktail recipe was featured in PortlandPicks
(http://www.portlandpicks.com) e-newsletter. “The drink is made
with 25% Midori, 25% pineapple juice, 25% Malibu rum and 25% half and
half with a garnish of orange slice and an umbrella,” says Portland
Beverage Manager Jason Ludlow. The cocktail is prepared with the layers
floating and the guest stirs to combine before drinking. The cocktail
was available in August.
Back to Class: This is our fifth year presenting Cooking with Class
to be held Thursday, September 21 at 6:30 p.m. at Salty’s on Alki.
Aiding this event are Guest Sommelier Shayn Bjornholm and Guest Chefs
Tom Black, Roy Breiman, Gabe Cabrera (from Redondo), Don Curtiss, Chef
Daeng, Kaspar Donier, Jane Gibson (from Alki), Josh Green, Kraig Hansen,
Joe Haynes, Wayne Johnson, Peter Levine, Jeremy McLachlan (from Alki),
Nick Musser, Tamara Murphy, Chris Nelson, John Neumark, Cameon Orel,
Ethan Stowell, Michael Weeks and Steve Whippo. Interact with a choice
of three chefs and learn select recipes and cooking techniques while
raising funds for Providence Senior and Community Services programs including
Providence Elder Place and Heritage House at the Market. Cost is just
$75. Read more at http://www.seattledining.com/Current/cooking_with_class.htm or
email organizer Connie Adams at connie@seattledining.com. Abounding thanks
go to Adams and her committee as well as to Salty’s Owners
Gerry and Kathy Kingen and Salty’s on Alki Banquets and Catering
staff for contributing their Private Dining Rooms and staff time.
Save the date Monday, October 16 for an Italian evening to remember,
Alki’s Guest Chef Dinner with Italian Cookbook Author-Chef Roberto
Russo. He joins us from Tuscany for the second of our now famous Under
The Alki Moon wine dinners. . New this year will be a Cooking Class the following day, October 17, with an intimate Italian look at the foods of Tuscany. For the dinner and wine feast, Alki Executive
Chef Jeremy McLachlan and Washington Wine Commission Sommelier of 2006
Tim O’Brien will create an Italian five-course feast featuring
recipes from Russo’s cookbook, Entre Toscane at Ombrie (published
in French by Romain Pages Edition). We’ll have more information
in the October newsletter or call (206) 937-1085 for updates. Salty’s
Owners Gerry and Kathy Kingen will be in attendance to share their recent
experiences with Roberto and his family at his villa, Parco Firoito,
a restored 16th-century convent just below the town of Cortona. Russo
hosts guests from all over the world at his villa which features organic
gardens and Giovese wines (see http://www.parcofiorito.it/old/InGlese/index.htm).
To learn more about Tuscan travels, email Larry Snyder at larry@tuscansuntravel.com.
Sweetfest 2006 recently featured Alki Pastry Chef Jane Gibson on stage
at Marymoor Park in Redmond, Washington, when she showed off her pastry
talents by demonstrating her recipe for “Jane’s Killer Chocolate
Kake” in a benefit for the Moyer Foundation. Go online to http://www.saltys.com/recipes/desserts/killerkake.asp for the recipe. Find out more at www.sweetfest.com
Save October 5 for the Redmond, Washington, YWCA Family Village Chefs’ Fest
2006 at the Bellevue Hyatt Regency, annually a sold-out event. Salty’s
is participating along with many other regional restaurants. Enjoy big
tastes, wine, spirits and an auction with over 100 items. Cost is $100.
Call (425) 556-1350 or go online to http://www.ywcaworks.org for more
information.
Just picked up the 2007 Firefighter’s Calendar and noticed our
Redondo Executive Chef Gabe’s son, Derek Cabrera, as Mr. September!
Cabrera, a 6’3”, 220-pound hunk, says he joined the fire
service because it was a respectable career and that he enjoys the camaraderie
in the Tacoma Fire Department. Exercising is important to him but he
also loves to travel and spend time with family and friends. We hope
to have the 2007 calendars available for purchase at Redondo soon or
go online to http://www.firefightercalendar.com and buy one. Proceeds
benefit the Burn Foundation and their camp program.
Alki pastry chef adds warm, moist homemade breads. Get her orange-thyme
scone recipe.
By Eileen Mintz, Seattle Foodie
SEATTLE–Have you noticed the new bread served in a basket at your
table at Alki? Believe it or not, it’s now made in-house by the
enormously talented Alki Pastry Chef Jane Gibson and her crew. She’s
added focaccia, a moist potato bread, orange-thyme scones and poppy seed
lavosh. “It’s a two-day process to make the lavosh,” says
Gibson. “And the brand new machine is constantly in motion. No
other piece of equipment has had such an impact,” says Gibson. “Not
only does it speed up dough preparation but we can offer more pastries
too,” she says.
French pastries like chocolate croissants are now available on the award-winning
weekend brunch buffet line. (Go online to http://www.saltys.com/reservations for reservations.)
Jane’s new orange-thyme scones are melt-in-your-mouth perfection.
She was willing to share the recipe with us (a guest request) so you
can even try them at home. Just go to http://www.saltys.com/recipes/desserts/orangethymescone.asp.
We love to entertain your requests for recipes which are published monthly
in Salty’s Good Times newsletter also sent out as an email (go
to http://saltys.com/contact/private_list.asp to sign on to Salty’s
Private Email List). Email me at eileenmintz@comcast.net with your recipe
requests.
I have to tell you, Jane says this has been the best year ever for
her. She said that it is a thrill to work with such talent in her Bread & Pastry
Shop. “Everyone contributes,” she says. She’s added
an evening shift to handle all the extra work and she’s found wonderful
people to add to her crew.
You can expect to find great tasting breads also at Salty’s on
the Columbia (potato rosemary ciabatta) made by The Portland French Bakery
(http://www.portlandfrench.com) and at Redondo Beach (foccacia, pretzel
bread and sour dough roll) from The Golden Crown Bakery.
Justin Kausal-Hayes at Redondo Bar-Café in Sept.
SOUTH SEATTLE – Don’t miss the live pop music at Redondo
Beach Café-Bar in September. The lineup:
Fri 9/1 Billy Farmer
Sat 9/2 Myles Crew
Thur 9/7 Darrell Data
Fri 9/8 Justin Kausal-Hayes
Sat 9/9 John Case
Thur 9/14 Jonny Smokes
Fri 9/15 Myles Crew
Sat 9/16 Kausal-Hayes
Thur 9/21 Billy Farmer
Fri 9/22 Kausal Hayes
Sat 9/23 Mark Fuegel, Cory Wilds
Thur 9/28 Myles Crew
Fri 9/29 Dave Christensen
Sat 9/30 Poodlebomb
SEATTLE – Casey MacGill’s Blue 4 Trio returns from Scotland,
England and France adding Fridays to their formerly Mondays-only schedule
at Salty’s on Alki in Seattle.
The group recently released their debut CD, recorded in Seattle and
appropriately named “Casey MacGill and the Blue 4 Trio.”
Bass Player Mike Daugherty tells us, “I'd rather sit in an old
London Pub and drink real ale than almost anything else I can think of,
except play upstairs at Salty's in Seattle. It’s our own little
jazz club inside the restaurant. You wouldn’t think that people
would pass up the Seattle skyline view just to sit with us in the back.
Well, come join us in September and you'll see why we have so much fun.” Go
online to http://www.blue4trio.com for their full schedule.
Salty’s “3 for $30” dinner is available only once a
year in October.
SEATTLE AND PORTLAND – It’s the choicest One-Price Dinner
in Portland or Seattle. You pick one of three appetizers, entrees and
desserts, all for just $30. For your appetizer choose Dungeness Crab
Cakes, Salty’s Seafood Chowder or a Classic Caesar. Entrée
choices include Blackened Salmon with Sticky Rice and Pinenut Butter;
Skewered Garlic Prawns with Mashed Potatoes and Lemon Beurre Blanc; and
last but not least Private Reserve Black Angus Top Sirloin with Red Potatoes
and Horseradish Butter. For dessert choose Salty’s signature White
Chocolate Mousse Cake, Crème Brûlée, Ice Cream or
Sorbet. Your sommelier service is complimentary. It’s a mouth-watering
multiple-choice evening. And your only chance to experience it is in
October. Dinners Sunday to Thursday in Portland, Sunday to Thursday from
5:00 to 7:00 p.m. at Alki in Seattle, and daily at Redondo in South Seattle;
October only. Of course, we’ll remind you in our October newsletter!
August 2006
SeattleDining Connie Adams on the Kingens and Salty's 25 years.
by Connie Adams SeattleDining.com
(Reprinted with permission. connie@seattledining.com)
SEATTLE
– When a group of restaurants like Salty's hit the 25-year mark,
you've got to know there's a plan and a driving force behind the success.
In this case, it's Gerry Kingen and his vision for
both guests and team members. SeattleDining talked
with Gerry, his wife Kathy Kingen (see photo of Gerry
and Kathy, courtesy of SeattleDining.com) and the Managing Partner at
Salty's on Alki, Bonnie David.
Gerry may be more familiar to you as the man who started the Red
Robin chain, but his restaurant history goes back even further.
He grew up in the business with parents who owned the Airport
Inn, the Roadside Inn, Kingen's Drive
In and Kingen's Steakhouse. He put a lot of
hours in at the restaurants. "I was cheap labor," Gerry laughs, "and
it kept me off the streets."
Clearly understanding his destiny, he went to college to become a dentist,
but his summers were spent working in restaurants. Eventually the dentist
idea ran its course and he bought a tavern called the Riverside Gardens
and renamed it the Climax Tavern. He later bought a
small tavern in the University District called Red Robin, built another
tavern and called it the Warehouse (music here included
a young local band named Heart), bought the Blue Moon Tavern
(has anyone not owned this place?), built Boondock's
on Capitol Hill, then Lion O'Reilly's. He's also responsible
for the Great American Food & Beverage Co. that
turned into the Lake Union Café.
Gerry fixed up the Red Robin tavern (with a little push from the City).
As he explains, "At the time, there was a limited number of liquor licenses
allowed. Then the bar scene exploded and people hopped to new bars.
If you wanted them to stay at your place, you had to do something different."
He added cocktails with crazy names like "Sand in Your Shorts," three
burgers, a chicken sandwich, a steak and salad. The burgers tripled
the volume of business and the rest is history. As Kathy says, "It was
a time when mom and pop stores turned into chain stores. He was at the
beginning of that."
In the meantime, he was also involved in the real estate business in
Portland and was developing a property in 1980 that would have a marina,
condos and a restaurant on the Willamette River. It was a time when
names were long in an attempt to get people to remember the place (i.e.,
Lion O'Reilly's and B.J. Monkeyshines, Boondock's Sundeckers and Greenthumbs).
He named the restaurant Salty Pickerel & Angus McHereford
(later changing it to Salty's on the Willamette). Another
location came up in Redondo, Washington in 1981 and in went another
Salty Pickerel. The public shortened the name to Salty's (now called
Salty's at Redondo).
In 1985, the Beach Broiler in West Seattle was purchased
and Salty's on Alki was created. In 1987, a second
Portland Salty's was opened, this time on the Columbia River. In 1990,
Salty's at the Falls was opened in Spokane. Eventually
two locations were closed, Salty's on the Willamette in 1991 and Salty's
at the Falls in 1996, leaving the three current locations.
With the three Salty's doing well, the Kingens sold everything else
and took time for themselves. Unfortunately, the person left in charge
embezzled a million dollars from the company. Needless to say, Gerry
and Kathy got back in the game and have been much more hands on in the
past few years. "It's been great for me," says Bonnie. "I've learned
more in the past last two years than in my whole career. We've given
the title CMO (Chief Mother Officer) to Kathy. They're both very involved."
What have been the lessons learned over the years? "It has to be fun,"
Gerry says. "The most fun I've had is in re-inventing and refining.
I love to see the potential for making something better than it is and
making it happen. As a company grows, someone has to have a tender grip
on the rudder. I have people around me who are smarter than me, but
I like to stir the pot." Bonnie adds, "The entrepreneur has to stay
in the mix. The bean counters can't be left in complete charge or the
spirit of a place goes away."
"My biggest lesson has been about persistence," adds Gerry. "I have
had my butt kicked thoroughly several times, but the good news is that
if you fall on your face, you're still moving forward."
Gerry, Kathy and Bonnie agree that you have to be focused on satisfying
customer demand and their ever-changing tastes. "The difference here
is our relationship with the guest," says Bonnie. Gerry agrees. "We're
human. We make mistakes. But if we screw up, we fix it in spades. We
have great recovery skills."
Salty's has a serious staff-training program that emphasizes making
the guest happy (in fact, the company name is Happy Guests International,
Inc.). They supply cards that team members carry with them, filled with
information like their motto, philosophy and credo. Each team member
gets a handbook that touches on every aspect of their employment as
well as how Salty's wants them to treat guests. No one will fail here
due to lack of communication. It's a lesson Gerry has learned well over
the years.
Currently, Salty's is on a two-to-three year journey to meet the gross
potential at all three locations. As Gerry explains, "The economy is
still down and people don't always have the money to splurge on a big
dinner, but they'd like to come to Salty's. So we're revamping our Alki
location to meet that need. The main dining room will stay close to
what it is now, with new furniture and fixtures. We'll install an entire
patio system with fireplaces and a gazebo and a fish bar downstairs
where people can have a meal for $10-15. The bar will have greenhouse
glass that can be opened, it will expand to a 120-seat capacity and
will also have a fireplace. We'll add a robata bar with sushi and an
apothecary bar. The Admiral's Stateroom downstairs will gain an extra
20 seats for private parties." In addition, the bakery and kitchen downstairs
will be expanded.
Owning a restaurant isn't a static operation. "If you like constant
change, this is the place for you," laughs Bonnie. "I never know what
the day will offer when I come in." Despite how busy the Salty's grills
are, Gerry and Kathy are balancing their lives thoughtfully. "We don't
do leading edge now. I'm 62 and I want to do fun stuff. Salty's does
great things, but we aren't looking at new concepts—we choose
not to plug into that again," says Gerry. Kathy feels like there's a
return to the past in some ways. "We're almost back to a new breed of
mom & pop," she says. At the moment, there are no plans for more
Salty's, but that doesn't mean it won't happen. "It has to be just the
right opportunity," says Gerry, "we can't do less than what we've already
done."
Of course, despite all that balancing talk, there is the redevelopment
of six acres of real estate called The Station at SeaTac with commercial
retail, parking and residences. Maybe the Kingens won't ever completely
slow down.
SEATTLE AND PORTLAND – With the arrival of heirloom tomatoes
and glorious berries to the summer marketplace, Salty's chefs beckon
you with their dishes featuring these summer beauties that pack a punch
of flavor.
"Nothing adds more flavor than superior heirloom tomatoes or rich ripe
summer berries," says Salty's Executive Chef Jeremy McLachlan.
"When you're buying them for home, don't be afraid of the odd shapes
of heirloom tomatoes. It's the flavor that counts. But of course we
want you to come in to Salty's restaurants and try our special dishes
available in August at all three of our seafood eateries."
Romano-Asiago Alaskan halibut returns to the Redondo Beach Market
Sheet.
REDONDO BEACH – Don't miss the new Redondo Beach Market Sheet
starting August 3. "Guests have been asking for Romano-Asiago
Alaskan halibut and now it's here," says Redondo Managing Partner
Terianne Broyles. The highly acclaimed dish is lightly
breaded with Romano and Asiago cheese then seared to a golden brown
and laced with chive butter sauce, served over Yukon mashed potatoes
and seasonal vegetables. You'll also find Canadian king salmon
(or choose wild salmon) grilled with herb-infused olive oil, served
over red potatoes and asparagus, topped with crab meat and Béarnaise
sauce. Alaskan halibut pan-seared with a sauce made
with vegetable stock, soy sauce, lemon juice, ginger and sake. Served
over a wasabi-potato cake surrounded with cilantro-infused olive oil
and wasabi cream sauce and garnished with daikon, carrot and green onions.
Caribbean prawns are roasted with key lime butter made
with garlic, ginger and pickapeppa sauce (a mild Caribbean sauce) and
served over rice made with onions, bacon, garlic, jalapeno peppers,
red beans, coconut milk and chicken broth. The dish is garnished with
fresh papaya salsa and crisp plantains. Make restaurant reservations
online at www.saltys.com/reservations or
call us.
Lake Sonoma Wine Dinner at Portland Salty's
in September.
PORTLAND – Lake Sonoma Winery and Salty's
on the Columbia present a Wine Maker's Dinner in September
hosted by Wine Educator Dave Crane with a five-course
dinner by Portland Salty's Executive Chef Dana Cress
and his team of chefs. Lake Sonoma is a unique winery located in Healdsburg,
California, featuring exclusive wines that possess excellent structure,
desirable fruit flavors and interesting complexity. Their wine philosophy
mirrors Salty's food philosophy with a passion for quality. Winery Owner
Gary Heck says, "If in one season the climate is such that the grapes
are not to our quality standards, we won't make Lake Sonoma wine from
them." This dinner is truly a rare opportunity to enjoy the best of
Sonoma wines and the best of Portland seafood in a wonderful riverfront
venue. Here's the menu:
1st Course: Lobster & Crab Bouchee with Lobster Oil &
Herb Oil by Sous Chef Bob Murray with 2005
Dry Creek Valley Sauvignon Blanc (a rich fruit profile
with lemongrass and citrus intertwined with subtle notes of gooseberry
and white pepper).
2nd Course: Field Greens Tossed With Hazelnut Vinaigrette,
Goat Cheese Croutons and Poached Pear by Brunch Chef Steve
Kenitz with 2004 Russian River Valley Chardonnay
(ripe flavors of Bosc pears, green apples with hints of vanilla from
French oak).
3rd Course: Triple Cream Camembert-Stuffed Soft Shelled Crab
by Sous Chef Josh Gibler with 2003 Dry Creek
Valley Zinfandel (forward flavors of black cherry, raspberry
with a firm oak profile which complements the spicy lingering finish).
4th Course: Medallions Of Wild Boar with a Poivrade, Vegetable
Purée & Cassis Reduction by Executive Chef Dana
Cress with 2002 Alexander Valley Cabernet Sauvignon
(flavors of Bing cherry, Santa Rosa plum integrate with a firm oak profile,
black pepper spice).
5th Course: Meringue Torte by Pastry Chef Darla
Swanson with 2003 Saini Farms Dry Creek Valley Old
Vine Zinfandel (a ripe fruit structure with fig and jammy overtones
that has a viscous mid-palate but a soft, supple finish).
Please join us Thursday, September 28 at 7:00 p.m. in Salty's Portland
Private Wine Room. Seating is limited to 26 people so call (503) 288-4444
soon; the cost is $75 per person which does not include gratuity. Find
out more about Lake Sonoma Winery at www.lakesonomawinery.com.
Pig on the run finds "Hog Heaven" at Salty's
in Portland.
PORTLAND – "The newsworthy swimming piggy is now a part of the
Salty's family," says Salty's Portland Hostess Lynique Oveson
of the pig she helped to rescue from the flowing waters of the mighty
Columbia River on July 3. Oveson was helping seat guests when she noticed
a little pink pig swimming for her life (little did we know at the time).
A call to nonemergency police services went to no avail (what, they
have bigger fish to fry?). So as Phil Stanford of The
Portland Tribune reported, "…line cook Josh Thorburn
stripped down to the bare essentials, and to the tumultuous cheers of
the onlookers, swam out and rescued the little porker."
Portland
Managing Partner Linda Addy reports, "We later received
a call from the owners, a group of people who were preparing an Hawaiian
pig roast with two pigs, one of which escaped and found freedom and
life right off the shores of Salty's waterfront restaurant location.
Yes, there is a ‘Hog Heaven.' We struck a trade with them. They'll
eat seafood instead!"
The
saved piggy has been adopted by Addy and given the name Peaches
which is savior Josh's nickname. Peaches now lives on the Oveson family
farm where she is seen frolicking with the family pet (and Lynique)
in our photos courtesy of Lynique's mom, Evamarie Oveson.
Lynique's dog Tessa Ann cleans Peaches after her mud
baths.
Addy says, "Lynique is such a compassionate person and this isn't the
first time we've celebrated her big heart: She created special gift
bags for Salty's kids joining us on Easter, and she helped a guest who
suffered a seizure while dining with us and even visited the guest in
the hospital and befriended the family. We look forward to her next
big-hearted act!"
Mintz–her words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
Congratulations to Alki and the Portland Salty's for winning the Award
of Excellence with Wine Spectator 2006. The
award is given to restaurants whose wine lists offer a well-chosen selection
of quality producers, along with a thematic match to the menu in both
price and style. We are very proud of Salty's Sommelier Tim
O'Brien and Portland Beverage Manager Jason Ludlow
who both lend their knowledge to our wine lists (see
www.saltys.com/food_wine/awardwinning_wine.asp.
Bite of Oregon with Portland Executive Chef Dana
Cress and crew takes place August 11-13. Enjoy tastes from
Salty's (Blackened Salmon Caesar, Cioppino with Dungeness Crab, Dungeness
Crab Cocktail, Key Lime Pie Tart) and other top restaurants, Oregon
wines, an Iron Chef competition, Oregon craft beers and American-style
lagers, music and family fun galore. See more at www.biteoforegon.com.
The Auction of Washington Wines will be held at Chateau
Ste. Michelle Winery to benefit Children's Hospital & Regional Medical
Center and the Washington Wine Education Foundation August 17-19. Buy
tickets at www.auctionofwashingtonwines.org.
On August 19 Salty's Sommelier Tim O'Brien auctions
his sommelier services plus six white Chaleur Estate wines from DeLille
Cellars (www.delillecellars.com)
and a six-year vertical (1998-2003) of Quilceda Creek
Cabernet (www.quilcedacreek.com).
Alki is in a live auction package with Chuck Reininger
and Reininger Winery (www.reiningerwinery.com).
"SweetFest"
(a first for this area) is August 26-27 in Marymoor Park. It showcases
a wealth of success and talent in the Northwest sweets industry with
exhibits of edible works of culinary art. Family focused, it includes
live entertainment, children's area and stage, demo tents, food booths,
product sampling and a wine garden. Alki Executive Pastry Chef Jane
Gibson teaches on stage. Portions of the proceeds benefit The
Moyer Foundation. Cost is $5 for adults and includes free parking. Kids
under 12 are free. For tickets visit www.sweetfest.com.
Yours truly will be the MC at some of the pastry demos!
SOUTH SEATTLE – Don't miss the live pop music at
Redondo Beach Café-Bar in August. The lineup:
Thur 8/3 Dave Christensen
Fri 8/4 Paul Kroeger
Sat 8/5 Jonny Smokes
Thur 8/10 John Case
Fri 8/11 Jonny Smokes
Sat 8/12 Myles Crew
Thur 8/17 Dave Christensen
Fri 8/18 Billy Farmer
Sat 8/19 Myles Crew
Thur 8/24 Myles Crew
Fri 8/25 Dave Christensen
Sat 8/26 John Case
Thur 8/31 Billy Farmer
Casey MacGill's Blue 4 Trio tour in Europe,
return September to Alki.
SEATTLE – Just after launching their debut CD, Casey
MacGill's Blue 4 Trio is headed to Scotland, England and France
in August to play festivals, clubs, dances and pubs. "We'll miss them
in Seattle but they return in September and will add Fridays to their
formerly Mondays-only schedule," says Alki Operations Manager Mary
Davis.
Their
debut CD, recorded in Seattle, is appropriately named "Casey MacGill
and the Blue 4 Trio." Twelve sparkling tunes, all crowd favorites from
their shows (can anyone say "Chop, Chop?"), feature MacGill, Bass Player
Mike Daugherty and Drummer Matt Weiner.
Joining the trio on two tracks are special guest Saxophonists Craig
Flory and Hans Teuber, both Seattle legends
in their own way. Weiner tells us, "This CD is the first of many documents
of the sound of this band. It's just us playing and singing, with no
gimmicks, just the way you hear us at Salty's. We're very proud of it."
The cover art, pictured here, was painted by Casey's childhood buddy
Robert Armstrong, a noted artist (Mickey Rat comics)
and musician (Cheap Suit Serenaders, the musical saw in "One Flew Over
the Cuckoo's Nest"). MacGill adds, "The cover fits the band so well
because Armstrong is not only a musician and aficionado of the music
we play, but also my mentor who introduced me to much of it when we
were in high school 40 years ago." The album's beautiful package was
invented and printed by Stumptown Printers in Portland
(they recycle and are sparing with yucky poisons). Purchase the CD at
www.blue4trio.com
or at Alki when the band plays.
In August, the group will play in larger European venues including
the Edinburgh Jazz Festival where the threesome will
grow. MacGill reports, "We're more than a little excited, curious and,
yes, nervous to hear the sound of our expanded group which will include
clarinet, tenor sax, trombone, and my good chum John Reynolds,
the guitarist from my original band in Los Angeles in 1980." The horn
section will include all British blokes. Other venues include Ronnie
Scott's, a London jazz landmark where the trio will perform
Salty's style, just the three of them. In France, they return to a festival
outside of Toulouse.
Daugherty tells us, "I'd rather sit in an old London pub and drink
real ale than almost anything else I can think of, except play upstairs
at Salty's in Seattle. It's our own little jazz club inside the restaurant.
You wouldn't think that people would pass up the Seattle skyline view
just to sit with us in the back. Well, come join us in September and
you'll see why we have so much fun." See their full schedule, including
the Europe tour, online at www.blue4trio.com.
Pina Colada recipes.
SEATTLE AND PORTLAND – "The secret to all good beverages is to
start from scratch instead of buying mass-produced mixes. We would like
to share our Pina Colada batch recipe minus the rum so the whole family
can enjoy the tropical taste of summer," says Salty's Sommelier and
Beverage Manager Tim O'Brien. Make this up ahead of
time and keep it refrigerated. You can add 1/2 cup of your favorite
fresh berries to 4 ounces Pina Colada mix and 6 ounces of ice. Blend
until smooth.
Pina Colada Batch Recipe (minus the rum):
30 ounces Coco Lopez Coconut
46 ounces Pineapple Juice
40 ounces crushed pineapple
Blend until smooth. Refrigeration shelf life is 3 1/2 days. The total
recipe yield is 100 ounces or 16 to 20 12-ounce frozen drinks.
When adding rum use 1 1/2 ounces. Of course you can come into Salty's
and order a Pina Colada, just ask! Make restaurant or café-bar
reservations at www.saltys.com/reservations.
July 2006
Sustainable Northwest farm-fresh produce enhances wild and pure Alaskan
salmon.
SEATTLE
AND PORTLAND – As we all fawn over wild and pure Alaskan salmon,
Salty's Chefs want to merge this delicacy with Pacific Northwest farm-fresh
produce.
"Our dish for July, Roasted Wild Salmon and Farm-Fresh Produce Feast,
features local farm produce just to take our wild Alaskan salmon to
new heights - if that's possible!" says Redondo Chef Gabriel Cabrera.
The dish exudes a local harmony of flavors with roasted wild salmon,
red potatoes, asparagus, summer squash and sweet corn tossed with a
lemon-shallot-parsley oil and presented to you with a trio of flavor-packed
sauces: Saffron aïoli, lemongrass-coconut sauce and cilantro-jalapeño
sauce. The produce is Pacific Northwest fresh.
"We especially want to tell you about Inaba Produce Farms,
Happy
holidays!
REDONDO
BEACH–This was Salty's at Redondo from the Ferris Wheel in the
1940s. Pretty cool, huh? 
1868—Zacharias
and Jane Stone buy squatter's rights to their homestead, known as Stone's
Landing.
Our
favorite Italian Chef Roberto Russo (he was the guest
chef at a recent Alki winemaker's dinner) had guests from Salty's at
his Cortona Villa in Italy this past month. He's pictured here (center)
with visitors Alki Chef Jeremy McLachlan and Accounting-Office
Manager Maggie Hanson. McLachlan says, "I learned cooking
techniques in Italy that I'm using in my new Market Sheet. Look for
Puget Sound Clam Risotto with Seafood Sausage, Oven-Roasted Tomatoes
and House-made Ricotta. The seafood risotto I discovered in Venice.
I also learned how to make pecorino cheese. The pecorino cheese needs
to sit for a couple of months so you will see it in future dishes. Did
you know that ricotta means to re-cook? We'll take the whey from pecorino
cheese and cook it to make the ricotta. Look for other Italian-inspired
dishes on my market sheets online." See 
SEATTLE
– Alki Executive Pastry Chef Jane Gibson invited
her French Pastry Chef Antoine Rondenet to join her
on the chef demo stage at the Seattle Cooks! NW food
show held in early November. Together they demonstrated how to make
holiday pastries to an audience of 75 attendees. "We were movin' and
groovin' and got them ready with holiday sweets," says Gibson. "Everyone
especially loved the peanut butter squares so here's the recipe for
your holiday parties," she says. 
REDONDO
BEACH – "If you like a sense of humor plus James Taylor, Sting,
Marvin Gaye, Dave Mathews, Van Morrison, the Beatles, or Led Zeppelin,
you'll really like Glenn Harrell," says Redondo Operations
Manager Veronica Smith. Harrell plays New Year's Eve
at Redondo from 9:30 p.m. to closing in the Café-Bar. It's the
perfect place to ring in the New Year with a bottle of bubbly or choose
a cocktail from our Apothecary Bar menu (go online to 
SEATTLE
AND PORTLAND – "Salty's gift cards are the present with a future,
we like to say," says Redondo Managing Partner Terianne Broyles.
Open
wide and let a marvelous mollusk slide inside.
PORTLAND
– The amazing Molly Hathaway (photo, right),
Expediter and Pantry Cook at Salty's in Portland, shucked 60 oysters
in 10 minutes during the second annual Portland Oyster Shuck
& Swallow Challenge held in October. The event benefited
the Jeff Morris Fire and Life Safety Foundation and
took place at McCormick & Schmick's. Her swallowing partner was
Portland Firefighter George Godson. The judges (counters,
actually) included Andy Carson from KPTV's Good Day Oregon, Audrey Van
Buskirk from the Portland Tribune, Laurel Porter from KGW television,
and Portland City Commissioner Eric Sten. "It was really great to have
Salty's represented at this important event," says Managing Partner
Linda Addy. She also reports, "Believe it or not, the
winner ate something like 84 oysters!"
SEATTLE
AND PORTLAND – It's a long-standing holiday tradition to let Salty's
Seafood Grills do the cooking for you and your family on Thanksgiving.
"You couldn't possibly match the array we feature at all Salty's restaurants,"
says Alki Managing Partner Bonnie David. Not only will
you find roasted turkey basted with fall herbs, gravy made from scratch,
country sage stuffing, also featured are fresh Northwest seafoods, carved
beef and ham, special salads, house-made pastries, pumpkin pie, a chocolate
fountain and desserts galore. "You can have as much as you want and
don't be bashful about going back for more. You won't be hungry again
until Christmas," says David. Alki will also feature Pianoman Victor
Janusz (
I
noticed an inordinate number of people taking my picture each weekend,
and thought to myself, Wow, they really like me here! Then I realized
they were taking pictures of the chocolate fountain situated
at the foot of the baby grand! But it's okay to be upstaged by the legendary
Fontaine de Chocolat. Occasionally, someone comes up to the
piano bench and sits beside me usually to request a song and have their
picture taken. But that chocolate fountain is way ahead," says Janusz.
Thu
11/2 Billy Farmer
SEATTLE
AND PORTLAND – It's the choicest One-Price Dinner in Portland
or Seattle. You pick one of three appetizers, entrées and desserts,
all for just $30. For your appetizer choose Dungeness Crab Cake, Salty's
Seafood Chowder or a Classic Caesar. Entrée choices include Blackened
Salmon with Sticky Rice and Pinenut Butter; Skewered Garlic Prawns with
Mashed Potatoes and Lemon Beurre Blanc; and last but not least Private
Reserve Black Angus Top Sirloin with Red Potatoes and Horseradish Butter.
For dessert choose Salty's signature White Chocolate Mousse Cake (go
to 
Hanson
is highly respected in Italy for his successful championing of small
producers. His expertise in Italian wines harmonizes wonderfully with
Tuscan Chef Roberto Russo (pictured here) who returns
to Seattle for Salty's second "Under the Alki Moon" dinner set for Monday,
October 16. The six-course menu put together by Salty's Chefs Jeremy
McLachlan and Gabriel Cabrera includes dishes
from Chef Russo's book Beyond Toscana and Ombrie and wine pairings
by Washington Wine Sommelier of the Year 2006 Salty's Tim O'Brien.
PORTLAND
– Ever wondered how distillers get a full-grown pear into a bottle
of brandy, or what fresh produce would entice chefs at their local farmer's
market? Folks with a penchant for intimate culinary experiences and
an interest in embracing Oregon's splendor will delight in Oregon
Bounty, a two-month celebration this fall. It's the perfect
time to visit Oregon, stay a few nights, and enjoy culinary travel experiences
that highlight the state's bountiful food, unique lodging, restaurants
and scenery. During October and November, you can sample the latest
vintages and artisan products at local wineries; take part in harvest
festivals around the state; dine at fine restaurants featuring distinctive
Oregon Bounty menu items and meals; enjoy one-of-a-kind overnight stays;
and meet the growers, producers, chefs, winemakers and brewmasters who
make it all happen. One way to enjoy Oregon Bounty is through unique
"experience" packages: up-close-and-personal weekends with the people
who grow, catch, produce and create Oregon's bountiful products. For
instance, if you'd like to explore the countryside, choose from several
tour packages like Eastern Oregon's "Discover Rustic Baker County" tour.
This package includes lodging at the historic Baer House B&B,
touring a ranch that raises all-natural beef and lamb, and Sunday brunch
at an orchard. Hankering for an urban experience? The "Butcher, Baker,
and A Couple of Winemakers" package at Portland's new Hotel
Deluxe will teach you how to bake great artisan bread, sausages
and wine. If you're looking for a self-guided adventure, hotels and
inns from Oregon's coast to its mountains and high desert will feature
Oregon Bounty packages that include dinners, private wine and cheese
tastings, farm tours, product gifts and more. Each of Oregon's seven
distinctive regions will offer travel packages, specials and events
happening only during Oregon Bounty. Visit 
Rally
against breast cancer.
The
walk started August 25 at 6 a.m. with tear-jerking opening ceremonies
as our team of 12 named the "Knocker Walkers" headed out for the first
20 miles. The team was headed by Tisa's aunt who is a two-time survivor.
Unfortunately Shay's mom wasn't able to join us, but she was at every
pit stop along with Shay's daughter Selena (pictured here with Shay),
dressed in pink and cheering them on. The whole team walked in their
honor along with a list of many others. At first as we walked we laughed
and joked and thought, "This isn't nearly as hard as we thought it would
be." But by the end of the first 20 miles, we slowly realized the gravity
of our challenge. We wondered how we would get up the next morning and
walk again. After starting at Marymoor Park in Seattle we ended up in
Kirkland around 7 p.m. There we had to set up our camp, inhale a huge
glorious meal, wait in hour-long lines for a heavenly shower and hit
the sack to get up and do it again at dawn.
On
August 26 we headed out after a stop at a medical tent where Tisa tended
her blistering feet (see photo) and Shay wrapped her swollen knee joint.
Our muscles were so tight each step hurt but we worked it out and enjoyed
the neighborhoods of Kirkland and Bothell and walked on the Sammamish
River/Burke Gilman Trail. Cars honked on the main roads and kids sat
out in yards they had decorated for us. Families waited at "cheering
stations," businesses handed out popsicles, husbands drove the route
blaring music, Harley riders directed traffic, home-owners sprayed us
down with hoses as temperatures hit the 90s, and each one thanked us.
And although with each step our bodies began to hurt more, this was
the reason we kept going. Finally we were back to camp and then on to
day three. 
The
band opened at the Edinburgh Jazz Festival. In addition
to playing music, they ate haggis, tatties and neeps. They tasted an
array of single malt scotches. "Its all part of the job," MacGill says.
They visited the famous Castle. 
SOUTH
SEATTLE – Don't miss the live pop music at Redondo Beach Café-Bar
in October. The lineup: 
Salty’s Portland PR Maven Bette Sinclair says Salty’s on
the Columbia got a lot of play on 105.1 FM The Buzz Afternoon Show when
they promoted a drink featured on Salty’s menu called The Buzz
Afternoon Cocktail. Salty’s and the Buzz team Dr. Doug, Daria and
Skippy teamed up to raise funds for DoveLewis, a 24-hour emergency and
ICU hospital for animals. Go online to dovelewis.org for more information
and contributions. The Buzz Cocktail recipe was featured in PortlandPicks
(
Sweetfest 2006 recently featured Alki Pastry Chef Jane Gibson on stage
at Marymoor Park in Redmond, Washington, when she showed off her pastry
talents by demonstrating her recipe for “Jane’s Killer Chocolate
Kake” in a benefit for the Moyer Foundation. Go online to 
Just picked up the 2007 Firefighter’s Calendar and noticed our
Redondo Executive Chef Gabe’s son, Derek Cabrera, as Mr. September!
Cabrera, a 6’3”, 220-pound hunk, says he joined the fire
service because it was a respectable career and that he enjoys the camaraderie
in the Tacoma Fire Department. Exercising is important to him but he
also loves to travel and spend time with family and friends. We hope
to have the 2007 calendars available for purchase at Redondo soon or
go online to 
SOUTH SEATTLE – Don’t miss the live pop music at Redondo
Beach Café-Bar in September. The lineup: 
SEATTLE AND PORTLAND – It’s the choicest One-Price Dinner
in Portland or Seattle. You pick one of three appetizers, entrees and
desserts, all for just $30. For your appetizer choose Dungeness Crab
Cakes, Salty’s Seafood Chowder or a Classic Caesar. Entrée
choices include Blackened Salmon with Sticky Rice and Pinenut Butter;
Skewered Garlic Prawns with Mashed Potatoes and Lemon Beurre Blanc; and
last but not least Private Reserve Black Angus Top Sirloin with Red Potatoes
and Horseradish Butter. For dessert choose Salty’s signature White
Chocolate Mousse Cake, Crème Brûlée, Ice Cream or
Sorbet. Your sommelier service is complimentary. It’s a mouth-watering
multiple-choice evening. And your only chance to experience it is in
October. Dinners Sunday to Thursday in Portland, Sunday to Thursday from
5:00 to 7:00 p.m. at Alki in Seattle, and daily at Redondo in South Seattle;
October only. Of course, we’ll remind you in our October newsletter!
SEATTLE
– When a group of restaurants like Salty's hit the 25-year mark,
you've got to know there's a plan and a driving force behind the success.
In this case, it's Gerry Kingen and his vision for
both guests and team members. SeattleDining talked
with Gerry, his wife Kathy Kingen (see photo of Gerry
and Kathy, courtesy of SeattleDining.com) and the Managing Partner at
Salty's on Alki, Bonnie David.
Portland
Managing Partner Linda Addy reports, "We later received
a call from the owners, a group of people who were preparing an Hawaiian
pig roast with two pigs, one of which escaped and found freedom and
life right off the shores of Salty's waterfront restaurant location.
Yes, there is a ‘Hog Heaven.' We struck a trade with them. They'll
eat seafood instead!"
The
saved piggy has been adopted by Addy and given the name Peaches
which is savior Josh's nickname. Peaches now lives on the Oveson family
farm where she is seen frolicking with the family pet (and Lynique)
in our photos courtesy of Lynique's mom, Evamarie Oveson.
Lynique's dog Tessa Ann cleans Peaches after her mud
baths. 
Their
debut CD, recorded in Seattle, is appropriately named "Casey MacGill
and the Blue 4 Trio." Twelve sparkling tunes, all crowd favorites from
their shows (can anyone say "Chop, Chop?"), feature MacGill, Bass Player
Mike Daugherty and Drummer Matt Weiner.
Joining the trio on two tracks are special guest Saxophonists Craig
Flory and Hans Teuber, both Seattle legends
in their own way. Weiner tells us, "This CD is the first of many documents
of the sound of this band. It's just us playing and singing, with no
gimmicks, just the way you hear us at Salty's. We're very proud of it."
The cover art, pictured here, was painted by Casey's childhood buddy
Robert Armstrong, a noted artist (Mickey Rat comics)
and musician (Cheap Suit Serenaders, the musical saw in "One Flew Over
the Cuckoo's Nest"). MacGill adds, "The cover fits the band so well
because Armstrong is not only a musician and aficionado of the music
we play, but also my mentor who introduced me to much of it when we
were in high school 40 years ago." The album's beautiful package was
invented and printed by Stumptown Printers in Portland
(they recycle and are sparing with yucky poisons). Purchase the CD at