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GOOD TIMES NEWS BLOGDecember 2006
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Sat 7/1 Dave Christiansen |
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Make reservations today at www.saltys.com/reservations.
SEATTLE – I was asked to judge Washington wine recently for an
event called the Seattle Sommeliers Washington Wine Awards. 
My
sense of curiosity and duty forced me to accept the invitation, tasting
140 wines over two days. It is a challenge to keep current with Washington's
explosion of wineries and wines. I hoped to educate myself with a wine
weekend of immersion. The judges tasted the wines blind scoring them
in five categories, color/clarity, bouquet/aroma, balance/body, flavors/taste,
length/finish and overall impression. Our goal was to identify the best
wines for gold, silver and bronze medals. See my insider's story in
the June edition of the industry newsletter NWStir.com
also reprinted at Saltys.com/news/blogs/wine_talk,
my blog.
Roasted
wild salmon and farm-fresh produce feast recipe.SEATTLE AND PORTLAND – This recipe makes the best of the Alaskan wild salmon and Pacific Northwest farm-fresh produce. Shop at your local farmers' market for the best you can find: www.seattlefarmersmarkets.org or www.portlandfarmersmarket.org. See the recipe at http://www.saltys.com/recipes/entrees/roastedwildsalmonproducefeast.asp
SEATTLE
AND PORTLAND – Alaska is fish country like no other. Alaska is
the only State in the nation whose Constitution explicitly mandates
that "All fish, including salmon, shall be utilized, developed, and
maintained on the sustained yield principle."* It's no wonder that we
eagerly await the arrival in both Seattle and Portland for the annual
salmon runs that come fresh from the wild and pure waters of Alaska:
Yukon, Yakutat, Prince William Sound, Cook Inlet, Kodiak, Kuskokwim
and Bristol Bay. The prime fishing locations are profuse throughout
the State.
"The
arrival of Alaskan salmon in Seattle and Portland has become a ritual,"
says the Portland Salty's Executive Chef Dana Cress. "At Salty's
we've created a special dish to bring out the best of the flavors of
Alaskan wild salmon. Grilled Wild Salmon with Marionberry Mojito
Sauce, Hazelnut Quinoa Pilaf and Summer Squash is available at all
Salty's restaurants in June. With this dish, I wanted to honor not only
wild salmon but also Oregon specialties. The Quinoa is new to Americans
and the Oregon hazelnuts add wonderful texture. Marionberries are an
Oregon summer culinary treasure," says Cress. The dish is available
for lunch or dinner in June only. The waterfront views are gorgeous,
inside or out. Make reservations at www.saltys.com/reservations.
See our June recipe at www.saltys.com/recipes/entrees/grilledsalmonmojito.asp.
(*See more on Alaska seafood at www.alaskaseafood.org.)
I'm still recommending Pinot Noir with salmon! Salmon has a high fat content and lingering flavors that overwhelm many kinds of wine including most Chardonnay, Merlot, Cabernet and Syrah. If you prefer white wine, Riesling and Pinot Gris have a good balance of fruit and acid to match the berries in our June preparation. This is also a great time to experiment with Rosé. Make a special effort to taste the wine first and notice the level of fruit, acid and tannins then a bite of salmon then back to the wine. If it all works your last bite of salmon should taste as rich and delicious as your first and that last sip of wine slides across your palette like silk sheets. Are you getting hungry? Make reservations on Salty's web site at www.saltys.com/reservations/.
It's that time of year to show your appreciation for Dad and/or a Grad. There's no better present than dinner or brunch at Salty's. The award-winning Northwest cuisine is like the service. Spectacular. The waterfront view is one in a million. Just like your Dad or Grad. As a special note, Victor Janusz Trio will perform "Swingin' songs for Dads and those who love them" at Salty's on Alki in Seattle. Don't miss Brian Kent, Tim Koss and Janusz at their best, just for Dad, Sunday, June 18. If you can't make it into Salty's, the next best present is a Gift Card. It's the present with a future, available in any denomination and presented in attractive Gift Card Holders. Use them at any Salty's. Buy one when you visit, or go online to www.saltys.com/gifts.
When Memorial Day arrives at Redondo Beach, it's time to bring the family to the beach, fish off the pier, play in the sand, wade in the surf, and then have lunch at the walk-up window Seafood Bar at Salty's in south Seattle. "New this year are Salmon and Chips, Clam Strips and Cilantro-Jalapeno Sauce and chilled Blackened Salmon Caesar," says Executive Chef Gabriel Cabrera. The seashore picnic-style menu also includes prawns or oysters and chips; crab, prawn and shrimp cocktails; calamari rings; clam strips and chicken strips; all for under $10. Call Redondo at (253) 946-0636 before you head out and your lunch will be ready when you arrive.
SEATTLE AND PORTLAND – Beautiful, delicious, sumptuous wine, we pour it in a glass, swirl it, admire it, inhale it, and savor it. What a lovely accompaniment to a meal. Celebrated for thousands of years, it is like a mysterious fluid jewel, held in a glass.
At Salty's we are passionate about wine and the beautiful way it complements our food. We are especially proud of our accomplishments in the field of wine, as we have been acknowledged by the Washington Wine Commission with two grand awards this year, Restaurant of the Year and Sommelier of the Year, our own Tim O'Brien.
There is more to wine than the pleasure component and to address that issue I talked to my friend, Adam Drewnowski, PhD, Director, Center for Public Health Nutrition at the University of Washington. Interestingly enough he was recently awarded the French Food Spirit trophy in science by the French food industry – "which is an example of how gastronomy and public health go together," says Drewnowski. So how do health and wine work together?
Over the last decade there has been much research done on the benefits of moderate wine drinking. The results are proving that the antioxidants in wine called flavonoids, can actually help lower high blood pressure, lower blood clotting levels, and decrease the incidence of heart attacks. Coronary heart disease risk is decreased because wine helps reduce LDL "bad" cholesterol and increase HDL "good" cholesterol. The antioxidant resveratrol has even been found to have an inhibiting effect on cancer tumor growth. The most flavonoids can be found in red wines as they originate from the skin of the grape. They are found in white wines as well but not in the same quantities. They are also present in grape juice that contains no alcohol. Remember that all of these studies only recommend moderate wine consumption for those whose health allows it.
Now to the wine, "Apart from the obvious benefits on cardiovascular health, there is the pleasure component that comes from the pairings of food and wine," says Drewnowski. These create delicious flavor combinations and those smiling, head nodding, savoring moments that complement our day. The pleasure component speaks to the recent research that has identified that wine has the capacity to help in lowering the risks associated with high blood pressure. There is the possibility that the way we pause and enjoy wine has the ability to decrease our stress. This life habit of slowly sipping a glass of wine with your food and smiling at the pleasure it brings is actually technically good for you. Pairing wine and food is an art form; at Salty's we are happy to make suggestions for you, just ask your server. And what about the pairing of health and wine? Is it really true that good wine is good medicine? According to recent research and ancient wisdom apparently it is so. Maybe that is the liquid jewel, the elixir of wisdom, held in the glass.
Find
out more about the Center for Public Health Nutrition at www.cphn.org.
Our photo is of Colleen Redfield (left), Market Development Managing Director, and Chris Stone (center), Event Managing Director, both of the Washington Wine Commission, who help Tim O'Brien (right), Salty's Sommelier, proudly display Salty's on Alki's awards for Sommelier of the Year and Restaurant of the Year. (Photo courtesy of Tom Mehren of www.SeattleDining.com)
World News Worth Knowing: It started from a story by writer Mike Halliday of the Federal Way Mirror who reported that Salty's Owners Kathy and Gerry Kingen, along with Redondo Manager Shay Boden, saved the life of a diver in distress. It was then picked up by Cyber Diver News Network, a news web site for scuba divers, which honored the Kingens and Boden as their Heroes of the Week. How did it happen? [ Read more.]
The Washington Wine Highway is connecting Eastern and Western Washington in the State's inaugural culinary and wine tourism event Saturday, June 3, to Sunday, June 4, on the grounds of Chateau Ste. Michelle Wine Estates in Woodinville. This two-day event is open to the public from 11:00 a.m. to 6:00 p.m. for wine tasting and food pairings. Attendees must be 21. See more at www.WashingtonWineHighway.com.
SOUTH
SEATTLE – "It has been said that Justin Kausal-Hayes has
a one-hundred dollar guitar, a one-hundred dollar amp and a million
dollars worth of soul," says Redondo Operations Manager Veronica
Smith. Smith has him on the live music schedule for June to play
lead rhythm guitar and vocals in the Redondo Café-Bar. Kausal-Hayes
has been playing guitar since he was nine and is the founding member
of Seattle's "Author Unknown" when he is not working as a solo artist.
Influenced by CSNY, SRV, Clapton, the Beatles, Pearl Jam and U2, he's
played in bands ranging from pop to rock to blues. Come enjoy him Friday,
June 9. Here's the June line-up:
Thur 6/1 Poodlebomb
Fri 6/2 Myles Crew
Sat 6/3 Jonny Smokes
Thur 6/8 Darrell Data
Fri 6/9 Justin Kausal-Hayes
Sat 6/10 Mark Fuegel & Cory Wild
Thur 6/15 Myles Crew
Fri 6/16 Paul Kroeger
Sat 6/17 John Case
Thur 6/22 David Christensen
Fri 6/23 Paul Kroeger
Sat 6/24 Darrell Data
Thur 6/29 John Case
Fri 6/30 Myles Crew
Make reservations today at www.saltys.com/reservations.
Summer
T's now in Gift Shops.
SEATTLE
AND PORTLAND – Salty's Gift Shops are chock full of uncommonly
great threads, spices and other goodies for friends, family and associates.
There's Salty's legendary Blackening Spice, Seasoning Salt and
Salty's Label Hogue Chardonnay and Cabernet. These Hogue wines
are available at a 25% discount, $18 instead of $25 (the price when
you dine with Salty's). In Oregon, you can buy any wine on Salty's list
to go. See our wine menus at www.saltys.com/food_wine/awardwinning_wine.asp.
The 2006 edition of the annual "Funny Fish" T-shirts are now available. They are $10 and come in men's sizes medium to XXL (see design right), women's sizes are medium and large (see left) and youth sizes are large and XL (in either design). They're available now in Salty's in-store Gift Shops. Other items are available at www.saltys.com/gifts.
SEATTLE AND PORTLAND – A new favorite at Salty's on Alki is the
Mojito. "We have revived this classic Caribbean cocktail with
a dramatic twist, flavored Malibu Rum," says Sommelier and Beverage
Manager Tim O'Brien. "The new Passion Fruit flavor delivers a
refreshing splash of fruit that is accented by freshly muddled mint.
This cocktail is the answer to Hot Times in the City." Malibu rum now
comes in Pineapple Mango Passion Fruit as well as the original coconut.
With a wrap-around deck Salty's at Redondo Beach is a mecca for Northwest sun worshippers. They have taken summer cocktails to new heights with a house favorite, the Strawberry Lemondrop.
At Columbia a favorite summer refresher is Cucumber Mint Martini. "This drink exemplifies summer. The cool, clean flavor of cucumber blends perfectly with refreshing lemon and crisp mint. Serve it in a chilled glass" says Managing Partner Linda Addy.
Come into Salty's to sip and savor the flavor of summer or try our recipes at home. At Salty's, you can relax on our funshine decks and watch the wildlife. On the Mighty Columbia you'll be treated to osprey, yachts and kite-surfers. Make reservations at www.saltys.com/reservations. See recipes at www.saltys.com/recipes/.
Taste
a "Wild One" on our funshine decks.SEATTLE AND PORTLAND - Fresh, wild Alaskan salmon are back and Salty's Funshine Decks are open. The arrival of Stakine River wild salmon is expected early May and the highly anticipated Copper River fishery opens mid-month.
"To celebrate, we've created a wonderful Southwestern-inspired dish," says Chef Jeremy McLachlan. "Our Coriander-Crusted Salmon with Avocado Crème Fraîche and Orange Chili Oil bursts with such a mélange of flavors, your taste buds will cry for more."
The dish is available for lunch or dinner. The waterfront views are gorgeous, inside or out. Make reservations at www.saltys.com/reservations and peruse Market Sheets and current menus at:
Alki Beach - http://www.saltys.com/seattle/menus.asp
Redondo Beach - http://www.saltys.com/seattle_south/menus.asp
Columbia River - http://www.saltys.com/portland/menus.asp
"To top it off, downtown Seattleites can hop on the Elliott Bay Water Taxi," says McLachlan. For more on the Elliott Bay Water Taxi, go to http://transit.metrokc.gov/tops/oto/water_taxi.html
SALMON COLORING BOOK: Starting in May, kids dining at Salty's get to color select pages from the Salmon Coloring Book. See the complete book at www.fws.gov/pacific/publications/salmnbk.pdf.
By Tim O'Brien, Salty's Sommelier of the Year 2006-Wash. Wine Commission
The good news is salmon and Pinot Noir is an indisputable food-wine pairing that brings out the best elements of each. You will enjoy your experience if you travel down this road. The cautionary note is salmon has oil and lingering flavors that overwhelm many kinds of wine including most Chardonnay, Merlot, Cabernet and Syrah. One more qualifier is that Southwestern-style cooking also features flavors that are too bold or fiery for the majority of wine. The conclusion is [Read more.]
It's
that time of year to show your appreciation for Mom, Dad and/or a Grad.
There's no better reward for a job well done than dinner at Salty's.
On you. The award-winning Northwest cuisine is like the service. Spectacular.
The waterfront view is one in a million. Just like your Mom, Dad or
Grad. Make reservations today at www.saltys.com/reservations.
If you can't make it into Salty's, the next best present is a Salty's Gift Card. It's the present with a future, available in any denomination and presented in attractive Gift Card Holders. Use them at any Salty's. Buy one when you visit, or go to www.saltys.com/gifts.
SEATTLE AND PORTLAND - Nutritionists and scientists have told us for years that Omega-3 oils are full of heart-healthy benefits. Alaska's wild salmon is super-rich in these oils. Now scientists are discovering that not only do Omega-3 oils have heart-healthy benefits, there are also preventive and curative attributes. The Omega-3 oils found in certain types of seafood, especially Alaska salmon, have also been linked to improvements in or prevention of certain kinds of cancer, ulcerative colitis, hypertension, psoriasis, arthritis, asthma, certain kinds of mental illness, manic depression and dementia including Alzheimer's. Alaska's wild salmon is particularly high in these good fats. Sockeye salmon has the highest amount with about 2.7 grams per 100-gram portion. Read the full story on the health benefits of wild salmon at www.alaskaseafood.org/health/experts/index.html.
If you can't make it into Salty's, try our recipe at home.
By Eileen Mintz, Public Relations Spokesperson for Salty's
KING-TV's Evening Magazine Host John Curley announced Best of Washington results. Alki scored high in several categories including best all-you-can-eat buffet, best outdoor dining, and best seafood. Kudos to Alki team members!
Tuxes
& Tails celebrates their 17th annual Celebrity and Pet
Fashion Show and Auction to benefit the Humane Society
for Seattle-King County on Saturday, May 6.
Hot news from Salty's Portland's PR Maven Bette Sinclair that More Good Day Oregon on FOX 12 Oregon KPTV-TV will feature Salty's Brunch for Mother's Day as part of their TGIF segment on Friday, May 12. Tune in!
The second annual Seattle Cheese Festival is taking place at Pike Place Market May 12-14.
Mother's Day will be exciting for many of us, but especially for Executive Chef Dana Cress from Salty's in Portland. He'll cook in the kitchen for the James Beard House in New York with Mother's Bistro & Bar Chef-Owner Lisa Schroeder.
Redondo Training Manager Scott McDowell recently received a call he won't forget.
PORTLAND
- "Tim Gilson makes you glad you have ears," says Portland
Salty's Managing Partner Linda Addy in praise of Mel Brown's
partner in jazz at Salty's.
A mainstay in the Portland jazz scene for years, Gilson has played with both local talent and nationally acclaimed artists. Gilson pictured here in the center playing at Salty's in Portland with Mel Brown, left, and Jof Lee, right, began his studies at Mt. Hood Community College with Dr. Larry Zgonc, principal bassist of the Portland Opera, and studied with the world-renowned Jazz Bassist John Clayton in Los Angeles. His classical studies were with members of the Oregon Symphony. In 1985 Gilson joined the Mel Brown Quintet and recorded the award-winning "Gordon Bleu" CD with them.
Gilson has played with nationally acclaimed artists Mose Allison, Ritchie Cole, Bud Shank, Herb Ellis, Julian Priester, John Handy and Ernestine Anderson. In 1988 he won second place in an international bass competition in Los Angeles. He toured Japan in 1993 with the Mel Brown Quintet with special guest artist Chuck Findley on trumpet. In 1994 he moved to Madison, Wisconsin, where he served as Principal Bassist with the Wisconsin Chamber Orchestra and substituted on a regular basis with the Milwaukee Symphony Orchestra.
Gilson returned to Portland in 2002 where he rejoined Mel Brown and plays at Salty's. When Gilson isn't playing, he teaches jazz and is currently pursuing an education degree. "My reunion with Mel Brown has been a real joy. Playing with Jof Lee and Mel is like playing your favorite game with your closest friends, it just doesn't get much better," says Gilson.
Come for dinner at Salty's in Portland and you'll want to stay for cocktails and jazz played with passion and flair. The Mel Brown trio holds court at Salty's Fridays and Saturdays in the upstairs Bar-Café and Dining Room. Gilson joins their session on Friday nights. To find out more about Gilson, go online to www.timgilson.net. To enjoy jazz played with unbridled enthusiasm make reservations at www.saltys.com/reservations today.
SEATTLE - Casey MacGill's Blue 4 Trio performs music that swings.
Some have called it the Nat "King" Cole Trio meets the Mills
Brothers. Others have called it Fats Waller meets Fats Domino. Slim
Gaillard meets Fred Astaire. Still others have said, "I don't know
what it is, but it's different and it's good." It's music from
the '20s to the '60s, all happening at the same time, woven into a seamless,
beautiful whole. At the core of the sound are the band's sometimes sweet,
sometimes rough-hewn, three-part harmony vocals and a piano-ukulele-bass-and-drums
rhythm section that swings along in a variety of textures. 
Their debut recording as a group features ten trio tracks and two quartet tracks. Says MacGill, "My other projects were like oil paintings, constantly being tweaked and refined. The Blue 4 Trio CD is my watercolor, I put the paint on and what you get is what you get." The result is soft, loud, happy, sad, raw and mellow, with an honest mistake or two thrown in for good measure. It is a real band playing real music.
Casey MacGill is the heart and soul of the band. From California, he is a classic Hollywood character in appearance and style. MacGill plays boogie-woogie, swing and stride piano. He blows a lyrical cornet, and his most unique instrumental voice is a six-string tenor ukulele. He has been singing and arranging vocal harmonies for almost 30 years, in a career that stretches from Los Angeles (Mood Indigo, feature films "Frances" and "Swing Shift") to Spokane, Wash. ("The Spirits of Rhythm" and the CD "Jump") to Broadway (the musical "Swing") and finally to Seattle.
See more at www.blue4trio.com. Make reservations at www.saltys.com/reservations.
SOUTH
SEATTLE - Don't miss John Case at the Redondo Beach Café
Bar in May. Influenced by the musical artists of the '70s, John's talents
include lead vocals, guitar, bass, and piano. He performs all over Western
Washington in various musical settings ranging from solo artist or as
a duo with Jerry Battista of the Dusty 45s or as bassist and vocalist
for the Davanos. Case has been performing professionally since 1986,
opening for acts such as Kansas, BOC, Iron Butterfly, Randy Bachman
and Steppinwolf. He recorded his first solo LP in 1999 and is currently
working on his second.
Join us May 5 or 25 and enjoy this talented musician. Here's the rest of the schedule:
Thur 5/4 Myles Crew
Fri 5/5 John Case
Sat 5/6 David Christensen
Thur 5/11 Myles Crew
Fri 5/12 Justin Kausal Hayes
Sat 5/13 Mark Fuegel & Cory Wild
Thur 5/18 Myles Crew
Fri 5/19 Paul Kroeger
Sat 05/20 Poodlebomb
Thur 5/25 John Case
Fri 5/26 Myles Crew
Sat 5/27 Mark Fuegel & Cory Wild
Make reservations today at www.saltys.com/reservations.
SEATTLE - Singer-Pianist Victor Janusz, Alki's Friday Night Guy, presents Northwest Jazz Vocalist Greta Matassa on Friday, May 26. She joins Bassist Tim Koss and Saxophonist Mark Taylor. Honored as "Northwest Vocalist of the Year" six years in a row by Earshot Jazz, Matassa's numerous concert appearances include stellar stints at Teatro Zinzanni, "Zirkus Weill" at Pacific Northwest Ballet, and "Jazz Danced" with Spectrum. Her usual haunts include Tulas Jazz Club in Belltown and the jazz festival circuit. As an Origin Arts recording artist, Matassa has enjoyed success with numerous CDs (available for sale at Salty's). See more at www.gretamatassa.com.
"I'm
thrilled to do my first set with Greta, a musician of high caliber,"
says Janusz.
For Mother's Day Brunch on Sunday, May 14, Janusz brings in Bassist Koss and Saxophonist Taylor for their second annual "Swingin' Songs For Moms ... And Those Who Love Them."
Janusz and his trio won't be returning in June so be sure to get into Salty's Fridays in May. "Although it's a bittersweet swansong for us, I'll continue as the piano soloist at weekend brunches. See where he's headed at www.victorjanusz.com. Make Salty's reservations at www.saltys.com/reservations.
SEATTLE AND PORTLAND Seafood lovers, rejoice. Its halibut season
and this delicate, delicious fish doesnt get any fresher direct from
the icy waters of Alaska. 
So
get to Saltys now, just for the halibut. Have some grilled with our
lemon-caper vinaigrette, served with creamy garlic mashed potatoes and
asparagus bathed in a secret shallot sauce. Think about that plate paired
with Pinot Gris from Willamette Valley, Oregon, followed by a divine
dessert and you have Halibut Shangri-La. Will it be lunch or dinner?
Remember the service is flawless. The parking is free. And our waterfront
locations give you a boat show every day. Make reservations today at
www.saltys.com/reservations. If you cant
make it into Saltys try our recipe at home: http://www.saltys.com/recipes/entrees/halibutasparagus.asp.
Administrative Professionals Week starts April 24th. There's no better
reward for a job well done than lunch at Salty's. On you. The award-winning
Northwest cuisine is like the service. Spectacular. The waterfront view
is one in a million. Just like your administrative professional. So
make your executive decision now. 
Make
reservations today at www.saltys.com/reservations.
And be the real you. The world's best boss.
If you cant make it into Saltys, the next best present is a Saltys Gift Card. Its the present with a future, available in any denomination and presented in attractive Gift Card Holders. Use them at any Saltys. Buy one today from your server or our front desk staff, or go online to https://www.saltys.com/gifts.
SEATTLE AND PORTLAND The fourth annual Washington Wine Restaurant Awards, hosted by the Washington Wine Commission and the Seattle Times Company, honored 51 Washington restaurants for their commitment to supporting the Washington wine industry. "The Washington Wine Restaurant Awards program recognizes those establishments that exhibit strong support of Washington wines with innovative and educational promotions," said Robin Pollard, executive director for the Washington Wine Commission. Wine philosophy, wine service, education, glassware, wine list creativity and innovative promotions were among the criteria by which judges rated each entry.
And
the winners are ... Saltys on Alki in Seattle took home two top honors,
securing the coveted Restaurant of the Year and Sommelier of The Year
awards. Saltys Co-Owners Gerry and Kathy Kingen are strong
Washington wine supporters, featuring Northwest food and wine pairings
in ongoing monthly promotions and radio shows. Accepting the awards
and pictured here, left to right, were Managing Partner Bonnie David,
Sommelier Tim OBrien, and Executive Chef Jeremy McLachlan.
The Wine Restaurant of the Year award honors the restaurant that has promoted Washington wines above and beyond all others. To recognize this great achievement, the Restaurant of the Year recipient receives a special engraved large format bottle for public display and a commemorative wine glass designed by local artist David Williams. Last year, Saltys on Alki took home the Best Restaurant Marketing Promotion for its "Washington vs. the World" tasting promotion.
Tim OBrien, beverage director and sommelier at Saltys on Alki, earned the respected Sommelier of the Year award for his creative promotion of Washington wines. In addition to featuring Washington produced private labeled and house wines, OBrien organizes monthly wine classes with guest presenters and conducts nightly wine tastings for the restaurant staff.
"Saltys on Alki is thrilled to be a partner with the Washington Wine industry, as Washington wine is a key element of our wine program," said OBrien, "We know that we share a bright future with the Washington wine industry and we are anxious to entertain wine lovers from all parts of the globe at Saltys." (See more on OBrien below. See more on the awards at http://www.washingtonwine.org/)
Saltys at Redondo Beach won top honors in the Federal Way Mirror for their eighth annual "Best of Federal Way, Kent, Auburn and NE Tacoma" survey. Readers voted the Redondo Beach restaurant the best seafood and brunch in the South Sound area. "With 25 years of service to the community, were always tickled pink to get this award annually," says Managing Partner Terianne Broyles.
AOLCityguide.com once again presented numerous awards to Saltys restaurants in both Seattle and Portland. Accolades go to Alki for best brunch in Seattle (see http://cityguide.aol.com/seattle/bestbrunch), Redondo for best view restaurant runner-up in Seattle (see http://cityguide.aol.com/seattle/bestrestaurantswithaview) and Portland received honors for both outdoor dining (see http://cityguide.aol.com/portland/bestoutdoordining) and seafood runner-up (see http://cityguide.aol.com/portland/bestseafood).
SEATTLE "Tim OBrien is a company treasure we all greatly appreciate," says Saltys Owner Gerry Kingen. "His wit, charm, intelligence and unpretentiousness are only part of the reason. He has a vast knowledge of wine that is surpassed only by his eagerness to share it."
OBrien started his restaurant career almost 25 years ago as the Lead Bartender for the original Red Robin in the University of Washington area of Seattle. Within a decade he was responsible for all beverage development for the fledgling Red Robin chain. "I saw enormous talent and invited him to Saltys where he is now a publicly recognized star," says Kingen. OBrien developed Freckled Lemonade and Sand In Your Shorts which are still on the current Red Robin menu.
OBrien, a Seattle University graduate in Political Science, arrived at Saltys in 1994 where he continued his education with a focus on wine. He was awarded his Sommelier Certificate in 2000 by the Court of Master Sommeliers. The wine list he built at Saltys has won him awards starting in 2003 with the Wine Spectator Award of Excellence and others too numerous to list here (see www.saltys.com/awards) culminating in the Washington Wine Commission top honors of Sommelier of the Year. (See story above.)
Mintz
on OBrien: I joined Saltys in March 2000 with excitement and enthusiasm
for all that is community. I asked OBrien to attend the prestigious
Taste Washington Event with me. I knew the press in attendance and OBrien
knew all the winemakers. We worked the room sipping wine and talking
food. I told him that his involvement in the Washington Wine Commission
would change our lives. And it did! OBrien served as Sommelier for
the NW Auction of Washington Wine 2002 to 2005, the Captain of
Sommeliers for the Poncho Wine Auction in 2004, and the Captain
of Sommeliers for Gifts of the Earth in 2006 at South Seattle
Community College. He has hosted numerous wine tastings and appears
on radio talk shows as a wine virtuoso. OBrien is loved and admired
by many in his industry. Thus I proclaim every March 13 "Tim OBrien
Day," the day he received the Washington Wine Commissions highest
award as The Sommelier of the Year. Eileen Mintz, Saltys PR
Spokesperson
NW Stir on OBrien: As one of NorthWest Stirs regular columnists, Tim OBrien brings wine to life for our readers. At Saltys he likewise brings wine to life for his customers. Over the last five years I have watched OBrien upgrade the wine list, incorporate more local boutique wines that play perfectly with local fresh seafood and deepen the service knowledge of the entire Saltys staff.
Paralleling OBriens efforts, the top down management style of Gerry and Kathy Kingen executed through Managing Partner Bonnie David has steadily progressed the total beverage "menu" allowing Saltys to lead the pack in exceeding the customers desires.
This honing of offerings and service style has moved Saltys from a "chowder house" in West Seattle into the regional fine dining limelight. Obviously all this hard work was not lost on the Washington Wine Commission as OBrien was awarded the Sommelier of the Year and the restaurant received Restaurant of the Year. Quite an achievement to be dubbed for two of the eight awards granted to individuals or restaurants! I just wanted to officially congratulate Saltys and Tim OBrien on behalf of NorthWest Stir Magazine. Mina Williams, Editor
OBrien on OBrien: I thought my "fifteen minutes of fame" were in my rear view mirror after the "Seal of Approval" story* but much to my amazement my passion for wine has brought another wave of recognition to my door. It is such a thrill to have Alki awarded Restaurant of the Year by the Washington Wine Commission. More than anything I am gratified that professionals in the industry consider Saltys wine program among the finest.
It has always been our goal to design a wine list that is exciting, impressive and easy to use. Our restaurant serves diners with a myriad of expectations and experiences therefore our wine list must be easy to understand, especially for the wine novice. Our wine promotions are designed so our guests can have fun with their wine decision.
It is great fun to build the wine list at Saltys a bottle at a time. I practice what I preach with every wine I evaluate. My initial question is, was it enjoyable, the aroma, the flavors, the textures, all the way to the finish. I know that we are very fortunate to be able to showcase some of Washingtons finest wines. Saltys and Washington wine share a bright future. The word is out! Saltys on Alki it is the place to go if you want to wine and dine while having a great time. Tim OBrien, Saltys Sommelier and Beverage Manager
*See Sea Lion story, Good Times Feb. 2006.
I am still smiling as I think of the awards we just received from the Washington Wine Commission. To say that I screamed with excitement as they were announced is an understatement. Even our staff who attended with me at the Triple Door went crazy! Also thrilling was seeing the two-page layout announcing our awards in the Seattle Times Pacific Magazine on March 20. You must visit Saltys on Alki to see the exquisite goblet on display along with the award plaques for Best Restaurant of the Year, Sommelier of the Year and Fine Dining Grand Award.
Congratulations to Redondo Managing Partner Terianne Broyles and Executive Chef Gabriel Cabrera for winning Federal Way Mirror awards. This contest covers not only Federal Way, but also Des Moines, Northeast Tacoma, Kent and Auburn. Saltys at Redondo won for Best Seafood and Best Brunch!
Salty's
in Portland is partnering with the Oregon Food Bank to generate donations
to work to eliminate hunger and its root causes. During April every
dollar guests donate when dining with us will be matched by Saltys.
Every dollar generates six pounds of food worth $7. Executive Chef Dana
Cress is also volunteering his time and talent to cook dinner for
four at your home. Place your bid on the auction in our lobby. Proceeds
from the highest bid go directly to the Oregon Food Bank. See more online
at http://www.oregonfoodbank.org.
I
recently joined Firefighter Calendar pin-ups at an Alki Saturday
Brunch for a calendar-signing event. They are pictured here left to
right: Rick Catlin, Charles Covington, Mark Bishop and Brian
Brown. They signed calendars and went from table to table to meet
our guests. I asked cover-guy Brown about working out and he says its
not easy maintaining six-pack abs. I also discovered that May Calendar
Firefighter Bishop has a son who is an aspiring film director and that
March Calendar Firefighter Catlin is shaving his head in support of
a friend battling cancer. Also at the table was Director Rod Heivilin,
who said hes organized the next judging for the 2007 calendar on May
17 at the Premier Club, one block south of Safeco Field. Doors open
at 7:00 p.m., event begins at 7:30 pm. Purchase $20 tickets at www.firefightercalendar.com,
at TicketsWest or phone (800) 847-6572. I went last year and it was
a hoot!! Proceeds go to the Burn Foundation.
Get
ready for the upcoming Taste Washington, The Ultimate Wine Tour Grand
Tasting. Its held Saturday, April 8 at Pier 30 (2431 E. Marginal
Way South) in Seattle. Takes place 4:00 to 7:00 p.m. with a new one-day
wine-centric event that is meant to create a rich and rewarding experience
for wine lovers. Alki Executive Chef Jeremy McLachlan and his kitchen
and catering staff will hand out appetizers to the 2,000 expected to
attend. Everyone will receive a Riedel wine glass, meet Washington winemakers,
sample hundreds of award-winning wines and enjoy great tastes from selected
restaurant winners from the WWC. Seminars, too. Guests will try their
luck at the Ring Toss and Wheel of Wine for prizes as well as watch
local celebrity chefs demonstrate their skills in the demo kitchens.
Purchase $125 tickets online at www.tastewashington.org.
See you there!
Syscos annual food show "Recipe for Success" is coming to the Oregon Convention Center. Saltys in Portland Executive Chef Dana Cress will vie with seven other Portland chefs in a Black Box Competition at 1:30 on April 12. We wish you the best of luck, Dana, and have fun! For more go to http://www.syscoportland.com.
Saltys Portland Chef Dana Cress recently competed in the Taste of Tillamook County chef event. You must try his recipe Poached Crab Legs in Sherry Butter Sauce at home:
1 pound Dungeness crab legs
8 ounces water
8 ounces dry sherry
1 teaspoon dry tarragon
2 teaspoon shallots, sliced
1 teaspoon garlic, chopped
1/2 teaspoon black pepper
1/4 teaspoon salt
12 ounces butter, cold, cubed
In a deep sauce pan, combine the water, sherry, tarragon, shallots, garlic, pepper and salt and bring to a simmer. Add the crab legs to the poaching liquid. The crab legs should take about 12-15 minutes to cook depending on their size. Once the crab legs are finished, remove the legs from the poaching liquid, reduce the remaining liquid by 90%, slowly whisk in the butter to a reduction over a very low flame. Enjoy!
PORTLAND
Composer Patrick Burke is considered a dynamic new addition
to the Portland music scene. His music for solo piano is New Age Neoclassical,
similar to George Winston with memorable melodies played in a pleasingly
accessible style. There is an element of humor and playfulness which
serves to distinguish Burke from his New Age contemporaries. His "Bullfinch
Trilogy" consisting of "The Butler's Bullfinch," "Narcissus
Reflects," and "The Calming" progresses in turn from
short, sometimes whimsical pieces to longer more intense compositions,
and finally to the meditative and introspective. Memorable melodies
throughout are his signature.
"Portland is fertile ground for musicians like myself who have something different to offer. Audiences in general and Saltys clientele in particular have been very enthusiastic in their response to my playing style. I think people relate to the variety of emotions my melodies evoke," says Burke. The entire Trilogy (and more) can be heard every Thursday evening from 6:00 to 9:00 p.m. at Salty's in Portland. Make reservations at www.saltys.com/reservations. Listen to sound samples at www.patrickburke.com.
SOUTH SEATTLE Dont miss the pop music at Redondo in April. David Christensen is here April 7 and 20, playing keyboards and vocals. A founding member of "Shyanne," a premier band in the Pacific Northwest (www.pnwbands.com) from the early 70s through the mid 80s, Christensen has been a top keyboardist and showman. He pursues a solo career when he is not performing in the Legends of Rocks tribute to the Rolling Stones or working with other top Northwest players requesting his services.
Darrell Data joins us April 14 and 29. In demand as a studio session lead vocalist, electric and acoustic guitar player or as a vocal harmony singer, Data plays professionally as a solo artist in the greater Puget Sound area. Dont miss his smooth, clear vocals, guitar work and recognizable arrangements of a wide variety of dance and listening music, presented with a friendly personality, at Saltys at Redondo. Heres the full schedule:
Sat 4/1 Myles Crew
Thu 4/6 Paul Kroeger
Fri 4/7 Dave Christiansen
Sat 4/8 Justin Kausal Hayes
Thu 4/13 Billy Farmer
Fri 4/14 Darrell Data
Sat 4/15 Paul Kroeger
Thu 4/20 Dave Christiansen
Fri 4/21 Myles Crew
Sat 4/22 Justin Kausal Hayes
Thu 4/27 Poodlebomb
Fri 4/28 Billy Farmer
Sat 4/29 Darrell Data
Make reservations today at http://www.saltys.com/reservations.
SEATTLE
Singer-Pianist Victor Janusz and Bassist Tim Koss entice
you with "Sax in the City," a hot and cool (think spring)
line-up of Fridays in April. They present a different horn-player starting
with Steve Reincke on April 7, Brian Kent April 14, Tobi
Stone April 21 and Kevin Buster April 28.
"These are some of the hottest saxophonists around so Im promising
you a real swingin' spring!" says Janusz. "I've played with
all of them except Tobi who is usually on tour somewhere with the Tiptons,
so I'm extra jazzed that we have her for the 21st." Steve Reincke,
a Northwest sax-man in a variety of venues from small combos to big
band, has been a featured soloist with the Everett Symphony Orchestra
and Ernestine Anderson. He's the soloist on "Soft Lights,"
the Tim Koss composition in the 2003 Eric Roberts film Killer Weekend.
Brian Kent, whos been at Alki previously, is fun to watch, swinging
the gamut from elegantly cool and quiet to hot-house blues (see
Saltys Good Times June 2005). Nominated by Earshot
Jazz as "Best New Artist" of 2005, Tobi Stone
is a member of the Tiptons Sax Quartet (formerly Billy Tipton Memorial
Quartet), which tours Europe and is hugely popular in hometown Seattle.
She plays with Melodia Duo, Seattle Women's Jazz Orchestra and Reptet
and is featured on two of Elizabeth Carpenter's CDs Emergency Love and
Flirting. Last but not least, Kevin Buster is a member of Birdsbreathfire
(a trio with Bassist Ev Stern and Drummer D'vonne Lewis) and a swingdancer
as well who has competed in Europe and instructs at the beautiful, popular
Century Ballroom on Capitol Hill. 
"Each
of these saxophonists brings something unique to our Friday music, so
you wont want to miss a Friday in April," invites Janusz.
Dont miss the boogie-woogie band Blue 4 Trio Mondays at Alki, 7:00 to 10:00 p.m. Band leader Casey MacGill's repertoire covers a range of material from Gershwin to Leiber & Stoller to low-down, dirty blues. Go to www.blue4trio.com for more. Make reservations at www.saltys.com/reservations or call us today.
SEATTLE AND PORTLAND –“Halibut cheeks are such prized delicacies, the fishermen often take them home for themselves,” says Redondo Chef Gabriel Cabrera. “They're made even more scrumptious with our special preparation for March. We baste the cheeks in lemony garlic butter, serve them on mashed potatoes with a creamy tomato coulis, grilled baby artichokes, basil-infused olive oil and Parmesan cheese,” says Cabrera. “This dish is Halibut Nirvana served for lunch or dinner, your choice!”
In
anticipation of the arrival of fresh halibut season mid-March, Salty's
chefs present halibut cheeks which are prized for their texture, sweet
flavor and snow-white color. The size of large scallops, they're
a wonderful source of protein, low in sodium, fat and calories. Halibut
yield steaks, fletch (fillets) and roundish cheeks extracted from their
head area and are considered a delicacy. A fletch refers to a large
halibut fillet with one halibut yielding four fletches (see diagram).
Halibut are among the largest fish in the sea and the largest of all
the flatfish. They can grow to more than 8 feet long and 500 pounds.
The largest concentration of Alaska halibut is in the Gulf of Alaska,
with most in the Kodiak Island area; a smaller number are found in the
Bering Sea.
Halibut is America's favorite flatfish. Be sure to get into Alki and Redondo as soon as possible since the special Halibut Cheeks creation is available only until March 15. In Portland it's available all of March. Why not reserve your water view table now? Just for the Halibut. Go to http://www.saltys.com/reservations.
(Many thanks to Fisherman's Express Alaska Seafoods for information in this article; see more at http://www.fishermansexpress.com/shopping/alaska-halibut.html.)
Salty's welcomes spring with not only fresh Alaskan halibut arriving mid-March, but also Taste Washington Wine Month, a celebration of Washington wines featuring Washington wine on all Salty's market sheets, and no corkage fees on Washington wines that don't appear on Salty's wine lists. To top it off, when you buy a bottle of Washington wine with dinner at Salty's on Alki, you'll receive a $25 gift card to use on your next visit to Salty's.
If you have a special bottle of Washington wine stashed away, now is the time to bring it in to any Salty's for lunch or dinner because we waive our corkage fee in March. Two conditions must be met: it must be a Washington wine and it must not appear on our wine lists (see our lists online at http://www.saltys.com/food_wine/awardwinning_wine.asp).
Held annually in March, Taste Washington Wine Month is organized by the Washington Wine Commission to increase awareness, appreciation and demand for Washington State wines. The month-long celebration ushers in the annual Taste Washington wine and food festival held Sunday, April 9, in Seattle. At this event, Wine lovers can meet Washington winemakers, enjoy wine and food pairings, take advantage of great discount specials and enter sweepstakes at participating retailers. Find a listing of Taste Washington Wine Month events at http://www.washingtonwine.org.
Washington
vs. California: Cast your vote at Alki. If you prefer wine by the
glass, Alki offers a taste test. We opened up our Library of Wines (past
vintages) and picked two beautiful cabs from the 1999 vintage. Now it's
time for you to come in and pick the winner. We're pitting Washington
Kestral Cabernet against California St Clement. Cast your vote in March
at Alki and I'll let you know the winner in the next newsletter.
When you dine at Salty's in March be sure to make your wine a Washington wine and don't miss out on all the fun. Make reservations at http://www.saltys.com/reservations.
A vast array of Northwest boutique wineries invite you to come taste test one of the world's hottest wines at one of the world's hottest view restaurants: Syrah at Salty's on Alki. Syrah is seducing people who have an affection for red wine with a diversity of fruit, bold spices and silky texture. Salty's Chefs will serve appetizers designed to showcase Syrah's outstanding affinity for food.
Presented by Seattle wine-lover and Sommelier David LeClaire
and Salty's Sommelier Tim O'Brien, Salty's
Syrah tasting features over 30 Northwest wineries including Agate Field,
Alexandria Nicole Cellars, Animale, Avery Lane, Barrelstone, Bunnell
Family Cellar, Chandler Reach, Chatter Creek, Colvin Vineyards, Forgeron,
Kestrel, MacCallum Family Cellars, McCrea, Pend d'Oreille Winery, Reininger,
Saint Laurent Winery, Sawtooth, Silverlake, Stevens Winery, Tamarack
Cellars, Thurston Wolfe Winery, Two Mountain Winery, Viento Wines, Vin
du Lac Winery, Washington Hills, Waterbrook, Waving Tree, Willis Hall
and Yakima Cellars.
Please join us Tuesday, March 21, downstairs in Salty's on Alki Private Dining Rooms from 5:00 to 8:30 p.m. Your contribution of $30 goes to FareStart. You must R.S.V.P. by Friday, March 17, to attend this fifth annual popular event. Call (206) 526-1992 or email winelover99@comcast.net or buy your tickets at http://www.farestart.org. Salty's on Alki Beach is located at 1936 Harbor Ave. S.W. in West Seattle.
SEATTLE/PORTLAND – Salty's team members diligently work
to serve not only their guests, but also each other with unbridled
acts of passion. “We go out of our way to show you how much
we appreciate your business as well as how much we respect
each other as restaurant industry professionals. We do this with gestures
of unbridled passion and reward the best of the best,” says Salty's
Owner Gerry Kingen, who recently presented the awards to the
2005 winners (pictured here with Kingen). He says, “Unbridled
acts are a touchstone of the high service standards we pursue.”
Salty's rewards include monthly, quarterly and annual prizes. The 2005 grand prize winners are Redondo's Maintenance Manager Filadelfo “Fila” Argueta (to Kingen's right) and Alki's Front Desk Controller and Server Tegan Smith (right). They win $1,000 each as well as air fare and hotel lodging to San Francisco.
Redondo's Fila Argueta, who has worked at Salty's for 14 years, wins for having come up with an ingenious way to keep sea otters from taking up residence under the pylons of Redondo. “We've had problems with sea otters living under the restaurant and it's not safe for them or the people who like to hang out at the beach! I built a chicken-wire fence and installed it myself,” says Argueta.
Known for his problem-solving skills and versatility, he says, “I do whatever is needed!” For this he is Salty's unbridled act winner of the Team Member to Team Member award. When he isn't performing unbridled acts of passion at work, Argueta spends his free time with his wife and seven-year-old daughter, who he says “is the light of my life.”
Alki's Tegan Smith, who recently graduated from the University of Washington with a Bachelor's Degree in Business and has worked at Salty's for over two years, wins the Team Member to Guest award for her unique ability to use sign language with deaf guests. No one knew that she could sign until one day when she was working as a Hostess, Smith repeatedly called the Moore party's name without any response. Finally, a woman came to the front desk and mouthed that she and her party were deaf and asked what name Smith was calling. With a big smile, Smith began using sign language signing the party's name.
“It was a pleasure to witness the relief and happiness on the guest's face,” says Smith, who loves making people happy. She started at Salty's as a hostess and then added controller duties which she still does along with serving guests tableside.
“I love working at Salty's because it is such a high energy environment, full of fun people and challenges. Salty's is the furthest I could be from boredom. I honestly come to work every day and look out the windows and can't believe that I am so fortunate to be in such a beautiful place, day after day,” says Smith showing her unbridled act-winner worthiness!
It's
going to be a hot brunch when six Firefighter Calendar Pin-ups arrive
Saturday, March 18, at Alki. 
These
hunks are visiting because Salty's Server and Hostess Tegan
Smith, who saw my name on the back of their calendar, asked, “Well,
why can't they come to Salty's?” It only took a phone
call to Director Rod Heivilin! Come join us 10 a.m. to 1 p.m.
to buy an autographed Firefighter Calendar for 2006. Proceeds go to
the Burn Foundation, which is in its eleventh year of raising
funds with the calendars displaying photographs by Team Photogenic.
It's a sight to behold. How would I know? I was at the judging!!
Don't miss out on the 15th Annual Chocolate for Choice event on Wednesday, March 8 at Ellis Pavilion, Safeco Field in Seattle. Alki Pastry Chef Jane Gibson will hand out chocolates as well as enter the Chocolate Design Contest. For more information and to buy tickets call (206) 624-1990.
Attend the Taste of Tillamook County competition Saturday, March 18, and catch Portland Salty's Chef Dana Cress in a Black Box competition on the Chef's Stage. It's taking place at the Tillamook County Fairgrounds Convention Center in Tillamook, Oregon from 1:00 to 2:30 p.m. See more at http://www.tasteoftillamookcounty.com/chefs.htm.
Time again for the annual Syrah Wine Tasting at Alki on March 21, 5-8 p.m. Don't miss this evening headed by Sommeliers Tim O'Brien of Salty's and David LeClaire. It's a great way to support FareStart as well as taste 30 Northwest wineries that produce Syrah. Go to http://www.farestart.org for more information and to buy tickets or send a check for $30 to Wine Events & Promotions, 9518 4th Ave. NE Seattle, WA 98115. Hurry!
Hey, a party!! Free cake for all says Alki's “Friday Guy.” Please join me in celebrating Singer-Pianist Victor Janusz's one-year anniversary at the Alki Café-Bar Friday, March 24. He is going to spotlight his entire quartet with a great musical revue.
On
March 28, Seattle welcomes 1200 “foodies” arriving from
all over the world to attend the IACP, the International Association
of Culinary Professionals Conference. They will tour Seattle, attend
seminars and learn about all that is food fabulous in our town. Two
outstanding parties are open to non-conference attendees; RSVP the IACP
office at (800) 928-4227. Who knows, you could be the next Jacques Pepin
(see photo)!
Palate & Palette, An Artistic Salute to Jacques Pepin's 70th Birthday takes place on Thursday, March 30, 6:30 to 8:30 pm. Attendees will savor skillfully crafted hors d'oeuvres while viewing a themed art exhibit created by Northwest artists. The evening features a raffle, silent auction as well as live auction presided by local celebrities Tom Douglas and Thierry Rautureau. Tickets are $75 ($25 is tax deductible) and all proceeds benefit The Culinary Trust of IACP.
Endangered Treasures: A Celebration of Cookbook Preservation will be held Friday, March 31, 7-10 p.m. Martin Yan and Mas Masumoto celebrate where the “Far East meets the Pacific Northwest,” culinary traditions inspired by Japanese and Chinese immigrants during the first half of the 20th century. The event features Asian-themed appetizers and sake, followed by a Chinese-Cantonese dinner developed from historic cookbooks and prepared by the chefs at Wild Ginger. Endangered Treasures will also feature a silent and live auction. A portion of the proceeds will benefit the Wing Luke Asian Museum to assist in the preservation of historical Japanese and Chinese cookbook collections. Tickets are $135 ($70 is tax deductible).
We're on the internet at http://www.cornichon.org where critic Ronald Holden wrote about Alki Banquet Chef Noah Maikisch, “This easygoing ‘Salty of the earth' chef works with a dedicated sales force and together they make any occasion special!” You and the banquet staff rock, Noah!
We're a Winner! The Wine Enthusiast awarded Salty's on Alki and Sommelier Tim O'Brien as America's Most Wine Friendly Restaurant 2006. Congratulations to Salty's team who should be proud of this award of distinction commemorating their outstanding restaurant wine training, glassware and wine marketing!
Celebrity sighting at Alki had me excited! Alki Managing Partner Bonnie David, Operations Manager Mary Davis and Executive Chef Jeremy McLachlan entertained the Dallas Mavericks at a late supper after their game with the Sonics. “A good time was had by all,” says David. “Chef Jeremy's menu wowed them!
SEATTLE – Alki is celebrating Singer-Pianist Victor Janusz's one-year anniversary as “The Friday Night Guy” on what else but a Friday, March 24. The set will include his regular sideman Bassist Tim Koss as well as special guests. Expect a festive, eclectic musical set that has become Janusz's musical trademark: tunes from the hit CD Cosmo Street, jazz standards such as “God Bless the Child” and “Round Midnight,” pop-rock gems such as Steely Dan's “Deacon Blues,” REM's “Man on the Moon,” among many others.
On
this special night Janusz spotlights his entire quartet which includes
himself and Koss as well as Mark Taylor on saxophone and Mark
Jelsing on drums, all of whom have appeared in “Random Acts
of Music” at Alki over the last year. Other random guests include
Saxophone-star Brian Kent, Singers Elizabeth Carpenter
and Joanne Klein, Drummers Mark Jelsing and Kathy Koss,
and Violinist Tyler Reilly.
“I'm most grateful to have this great musical venue at Salty's and the many regulars and friends I've made over the past year. It's made it a most remarkable and magical time in my life. A big Thank-You to all who have made it happen!”
When Janusz debuted at Alki nearly a year ago, Tom Scanlon in the Seattle Times wrote: “The candles, the fireplace, the water-to-skyline view, the cocktails ... and, to top it off, a skillful piano-playing lounge singer, Victor Janusz. His performance seems to blend in with the atmosphere, like an olive floating in a well-crafted martini.… He sounds like Vince Guaraldi meets Billy Joel.”
The kicker-tagline for the event sums it up, “To Life! To Music! … And free cake for All!” Yes, Salty's famous White Chocolate Mousse Anniversary Cake will add to the night's festivities for Alki Café-Bar guests. Don't miss March 24 at Seattle's swanky cabaret in West Seattle. Make reservations now at www.saltys.com/reservations.
If
you like to boogie-woogie, Alki is the place for you Mondays starting
March 13. The “buttery-voice swinger” (says, the Seattle
PI) Casey MacGill and his Blue 4 Trio bring swing to Alki Beach.
MacGill is “the personification of swing authenticity,”
says one reviewer.
A classic Hollywood character in appearance and style, MacGill plays boogie-woogie, swing, and stride piano; he's Fats Waller meets Fats Domino. Casey has developed a signature vocal sound, has a way with a torch song, and enjoys the adventure of scat singing. MacGill's repertoire covers a range of material from the Gershwins to Leiber & Stoller to low-down, dirty blues. He blows a lyrical cornet and occasionally plays zydeco-style accordion, but his most unique instrumental voice is a 6-string tenor ukulele.
The Blue 4 Trio band includes Bass Player Matt Weiner (The Flying Neutrinos, The Asylum Street Spankers, The Hot Club of Cowtown, Matt Munisteri, Rani Arbo) and Drummer Mike Daugherty (The Yes Yes Boys, Jo Miller and Her Burly Roughnecks, Evergreen Classic Jazz Band, Holotradband).
As the Blue 4 Trio, these three fellows have played to audiences all over the United States and Europe. MacGill is known for starring in the Broadway show “Swing.” He wrote songs for the show which was nominated for five Tonys.
Don't miss your big chance to boogie-woogie at Alki, Monday nights starting March 13, from 7:00 to 10:00 p.m. in the Café-Bar. Go to http://www.blue4trio.com for more on MacGill. Make reservations at http://www.saltys.com/reservations.
SOUTH SEATTLE – Don't miss the lively Café-Bar at Redondo in March:
Thur 3/2 Myles Crew
Fri 3/3 Dave Christenson
Sat 3/4 Justin Kausal-Hayes
Thur 3/9 Darrell Data
Fri 3/10 TBA
Sat 3/11 Paul Kroeger
Thur 3/16 Billy Farmer
Fri 3/17 Poodlebomb
Sat 3/18 Myles Crew
Thur 3/23 Dave Christenson
Fri 3/24 Billy Farmer
Sat 3/25 Justin Kausal-Hayes
Thur 3/30 Myles Crew
Fri 3/31 Paul Kroeger
Make reservations at www.saltys.com/reservations.
PORTLAND
– "Salty's on the Columbia is one of my favorite places to
play. The whole crew from top to bottom is great,” says Ed
Bennett who plays with the Mel Brown Trio at Salty's.
“Mel is the kind of drummer who makes my job of playing the bass
easy. He knows the art of swinging!"
Bennett has long been considered one of the West Coast's premiere string bass players. Bennett's work has taken him virtually everywhere in the world, working, touring internationally and recording with many legendary jazz figures including Dizzy Gillespie, Joe Henderson, Sonny Stitt, Frank Morgan, Richie Cole, Pete Christlieb, Bud Shank, Pete Jolly, Joe Albany, James Williams, Mike Wofford, Bill Mays, Larance Marable, Anita O'Day, Ernistine Anderson, The Modernaires, and the Gerald Wilson Orchestra.
Bennett began playing the string bass at the age of 12. He was a talented student of Bassist Nat Gangursky, with whom he concentrated on technique and a classical repertoire. He was introduced to jazz music at the age of 13 and played in a Dixieland band that appeared on the Ted Mack Original Amateur Hour in 1966. Bennett majored in music at the Berklee College of Music in Boston in 1971. Shortly thereafter he backed Carmen McRae, making his recording debut on "Carmen McRae at the Great American Music Hall" in San Francisco which was nominated for a Grammy Award in 1977. In 1981, he worked with the Toshiko Akiyoshi-Lew Tabackin Big Band, recording the Grammy-nominated “Tanuki's Night Out.”
While living in Los Angeles, Bennett recorded his first album as leader on Vision Records in 1987. In 1993 he started an independent record label Saphu Records. There are currently seven releases in the Saphu catalog. Find out more and see Bennett's playing schedule at http://www.edbennett.net.
You can find Bennett at Salty's on the Columbia in Portland Saturdays from 7:00 p.m. to 10:30 p.m. Make reservations at http://ww.saltys.com/reservations.
If you can't make it into Salty's, here's the recipe to try at home: http://www.saltys.com/recipes/entrees/halibutstomatocoulis.asp.
SEATTLE AND PORTLAND – Salty's is celebrating "Lobster Mania"
this month and Maine lobster is the star of the show. 
The
lobsters, are shipped here live, direct from the icy waters off the
coast of Maine, and held in saltwater tanks in our lobby. That's why
lobster doesn't get any fresher than Salty's.
And our Chefs make sure it doesn't get any tastier. Come for dinner and try our fabulous Lobster Thermidor. It combines sweet, juicy chunks of lobster tossed with béchamel sauce and topped with Parmesan cheese. It's served in the shell with seasonal veggies and topping that comes from Lobster Heaven. Return for lunch and munch on one of our fabulous Lobster and Rock Shrimp Rolls, a big bun stuffed with lobster, rock shrimp and a mix of red onion, minced garlic, celery, green onion and mayo, served on a toasted Hoagie with French fries.
If you like tails, we've got them. If you're a steak fan, we've got USDA Prime. Besides all that, we've got award-winning wine lists to complete the show. Salty's Sommelier Tim O'Brien advises, "Lobster has a partner for life in Chardonnay. Whether it's Salty's own Hogue Chardonnay or Grand Cru from Burgundy, you can't have one without the other!"
Make reservations today. Call us at Alki (206) 937-1600, Redondo (253) 946-0636, Portland (503) 288-4444. Or please go online to www.saltys.com/reservations.
SEATTLE
AND PORTLAND – Salty's wins most-romantic-restaurant awards in
voter polls almost every year. "This year Valentine's Day falls on a
Tuesday so we're getting ready with a special menu for all weekend long
at Redondo," says Executive Chef Gabriel Cabrera. See Redondo's
Valentine's Weekend Menu at www.saltys.com/seattle_south/menus/Valentine.pdf.
Alki will feature a prix-fixe menu by Chef Jeremy McLachlan for Tuesday, February 14. View Alki's Valentine's Day Menu online at www.saltys.com/seattle/menus/Valentine.pdf
Columbia Chef Dana Cress also has a special menu for Tuesday. See Columbia's Valentine's Day Menu online at www.saltys.com/portland/menus/Valentine.pdf. Local winemaker Sokol Blosser will be on hand in the lobby.
"What a great weekend to make reservations for you and your sweetheart," says Redondo Managing Partner Terianne Broyles. "If you can't make it into Salty's, the next best present is a Salty's Gift Card, available in any denomination and presented in an attractive Gift Card Holder." Order gift cards at www.saltys.com/gifts.
SEATTLE
– In today's trendy times we often overlook the steady performance
of consistently excellent producers. Salty's on Alki and the Cold Creek
Vineyard owned by Chateau Ste. Michelle have that commonality. The Vineyard
is celebrating its 30th year while Salty's celebrates its silver anniversary.
In either the wine or restaurant business, longevity is a distinct advantage
and an indication that you have a unique and exclusive location.
Salty's on Alki's winemaker's dinner on Wednesday, March 1, offers a chance to taste the secrets of success. Chateau Ste. Michelle's Head Winemaker Bob Bertheau will reveal the hows and whys of Cold Creek vineyard with wit and wine. We will enjoy Cabernet, Merlot, Syrah, Chardonnay and Riesling made entirely from the unique signature fruit found in this vineyard.
Alki Executive Chef Jeremy McLachlan and I tasted these wines while putting together the menu for the evening. They are bold and beautiful and they provide a perfect opportunity to experience how a great wine becomes better with the right food. Chef McLachlan is anxious to show off his talented team with an amazing five-course dinner.
I often encourage people to make a trip to Washington wine country. You learn about wine, meet fascinating, passionate and talented people, and take home a new appreciation for the bounty of Washington. If that sounds like fun to you, I invite you to come to Salty's and Cold Creek Vineyard Anniversary Dinner on March 1. We promise a spectacular dinner with wine from one of the most distinguished vineyards in Washington for about the same cost as what you would spend on gas to wine country itself. I promise to keep the sea lions off your car (see "Sea lion-sommelier tête-à-tete" story). For more on Cold Creek Vineyards, see their web site at http://www.ste-michelle.com/Sub_ColdCreek.cfm.
WINEMAKER'S ANNIVERSARY DINNER
MENU
Wednesday, March 1, 2006 at Salty's on Alki
Presented by Chateau Ste. Michelle's Winemaker Bob Bertheau, Salty's Sommelier Tim O'Brien and Executive Chef Jeremy McLachlan. Celebrating the 25th Anniversary of Salty's Restaurants and the 30th Anniversary of the first harvest at Cold Creek Vineyards.
PASSED APPETIZERS BY BANQUET CHEF NOAH MAIKISCH
Domaine Ste. Michelle Blanc de Blanc
House-Cured Salmon Gravalox with Purple Potato Pancake,
Crème Fraîche, Caviar
Fried Oyster, Gherkin Aïoli
Raw Puget Sound Oysters with Tropical Fruit Pico
Moroccan-Spiced Lamb Skewers with Cucumber Tzatziki
FIRST COURSE BY A.M. SOUS CHEF TREVOR STEVENS
Chateau Ste. Michelle Cold Creek Chardonnay
Jumbo Prawn Scampi with White Wine Butter Sauce, Herbed Baguette
SECOND COURSE BY P.M. SOUS CHEF PAOLO CAREY-DEGREGORIO
Chateau Ste. Michelle Cold Creek Riesling
Bibb Lettuce Salad, Chèvre Vinaigrette, Oil-Cured Olives, Salmon
Lox Batons
THIRD COURSE BY BRUNCH CHEF LEVI PALLI
Chateau Ste. Michelle Cold Creek Cabernet
Duck Confit Crostone, Herbed Aïoli, Poached Quail Egg
FOURTH COURSE BY EXECUTIVE CHEF JEREMY MCLACHLAN
Chateau Ste. Michelle Cold Creek Merlot
Truffle-Studded Filet Mignon,
Forest Mushrooms, Fried Shallots
FIFTH COURSE BY PASTRY CHEF JANE GIBSON
Chateau Ste. Michelle Cold Creek Syrah
Chocolate Raspberry Napoleon
Appetizers are served at 6:30 p.m., dinner at 7:00 p.m. at Salty's on Alki, 1936 Harbor Ave. S.W., Seattle, WA 98126. Cost is $125 (all inclusive). Please call (206) 937-1085 by Friday, February 24, for reservations. Seating is limited. Call today.
SEATTLE – "I never imagined I'd get up close and personal with a sea lion," says Salty's Sommelier Tim O'Brien. Was the sea lion enticed by Salty's seafood or was it the environmentally friendly Prius that drew him out of the water? "I like to think it was a seal of approval for Salty's," O'Brien says.
O'Brien had to muster all his wits and courage Wednesday, January 11,
during lunchtime at Alki. He was summoned to the parking lot adjacent
to Elliott Bay by Alki Maintenance Manager 
Baltazar
Serrano (see photo) when a sea lion was discovered perched atop
a Toyota Prius. With luncheon guests about to return to the parking
lot, O'Brien wasted no time. He pounded the top of the Prius with his
fists to get the sea lion's attention. He coaxed that 400-600 pound
lion off the car and into the parking lot. Then he beguiled that beast
right back into the Bay.
The local and national press had a field day with the story. KOMO-4 staff reported, "Those hybrid cars are indeed a hot seller, and the interest appears not to be restricted to the human species." O'Brien now has a larger title at Salty's, "Sommelier & Sea Lion Trainer." Although KOMO-4 reported, "... no word if it took a merlot or chardonnay to entice the lion to take notice," we have it first hand, it was O'Brien's wit and bravura that did it. "Our award-winning wine list is strictly for Salty's human guests," says the fearless sommelier.
KING-5 filmed O'Brien telling his story. See it online at http://www.king5.com/sharedcontent/VideoPlayer/showVideo.php?vidId=46364&catId=81.
"Winter
is a celebration of all things Oregon, but most specifically Oregon
seafood and wines," says Oregon Seafood & Wine Festival Coordinator
Sean Guard. He and his wife Annie (see photo) came to dine with
me recently at Salty's on Alki to talk about this fabulous event scheduled
for Friday and Saturday, February 3-4, at the Oregon Convention Center.
Hours are 3-10 p.m. on Friday and 11 a.m. to 10 p.m. on Saturday. Experience
not only all varieties of seafood from many local restaurants, food
and wine exhibits and demonstrations, but also music. "All ages are
welcome," says Guard. "You'll see the world's largest seafood cocktail,
great Oregon beers and live jazz."
Come also to the Salty's on the Columbia booth both Friday and Saturday for Seafood Chowder, Ceviche, Wedge Salad with Dungeness crab, Gorgonzola dressing, and Columbia Pastry Chef Darla Swanson's Key Lime Tart. "Savor the flavors, chat with local winemakers, experience the bounty of Oregon and stop by our booth to chat with us," says Columbia Managing Partner Linda Addy. This event benefits the National Multiple Sclerosis Society. See more at www.oregonseafoodfestival.com.
Ste.
Michelle Wine Estates is partnering with Salty's on Alki Sommelier
Tim O'Brien and Executive Chef Jeremy McLachlan to present
Cold Creek Vineyard Winemaker's Dinner at Alki Wednesday, March
1. (See Wine Blog.)
Will we ever forget the story of the year from Salty's on Alki? Unbelievably, Sommelier Tim O'Brien coaxed a sea lion off the roof of a Toyota Prius in the parking lot adjacent to Elliott Bay. (See the story above.) The press reported it around the world including CNN, ABC Good Morning America, KOMO and ABC News, Fox News and KING 5 News and will soon appear on the Animal Planet cable network.
Salty's on Alki Executive Chef Jeremy McLachlan (see photo) and Pastry Sous Chef James Gibson put together a fantastic dinner at Farestart's Guest Chef Night in January. Joining me at the table were Salty's Owner Gerry Kingen and Alki's Managing Partner Bonnie David. "It was just splendid," exclaims David. "I am thrilled that our sold-out dinner benefited so many." To date, over $1,000,000 (yes, that's one million dollars) has been raised through Guest Chef Night.
The 15th Annual Chocolate for Choice event at Ellis Pavilion at Safeco Field is coming Wednesday, March 8. Get your ticket now for an evening of unlimited access to tasty chocolates. Alki Pastry Chef Jane Gibson will hand out chocolates as well as enter the Chocolate Design Contest. For more information and to buy tickets (starting at $35) call (206) 624-1990. Donate $75-$100 and you can be "A Chocolate Fudge Lover" and receive a box of chocolates with your ticket. Not to be missed!
It's
not too early to RSVP for the annual Sexy Syrah Wine Tasting at Salty's
on Alki held on Tuesday, March 21, 5-8 pm. Don't miss this event
headed by Sommeliers Tim O'Brien of Salty's and David LeClaire
of Seattle (see photo). It's another fabulous way to support FareStart
as well as taste Syrah from 30 Northwest wineries that produce Syrah.
Go to www.farestart.org
for more information and to buy tickets or send a check for $30 to Wine
Events & Promotions, 9518 Fourth Ave. NE, Seattle, WA 98115. Act
now!
SEATTLE – Saxophone-star Mark Taylor returns to join Alki's very own Singer-Pianist Victor Janusz and String Bassist Tim Koss on Friday, February 3. Regarded as one of the preeminent saxophonists of his generation, Taylor has played with many great jazz musicians from Seattle to New York and is featured on Janusz's CD Cosmo Street.
What
does the media say about Taylor? Bill Donaldson reported in the
national magazine Jazz Improv, "The song Cosmo Street is highlighted
by Mark Taylor's Desmond-like pillowy tones." Taxi A&R Group
comments, "Special mention to Taylor's warm, tasty tones on ‘Just
Another Sunday.'"
On Friday, February 24 Janusz hosts a return engagement with Violinist Tyler Reilly, a child prodigy. This month Tyler was featured with the sensational Latino band Yerba Buena at the Triple Door. "Tyler can play anything," says Janusz. "He brings down the house when we do the tango 'Por Una Cabeza,' made popular again in the flick ‘Scent of A Woman' years back. He also joins us on tunes as diverse as ‘Besame Mucho,' 'Angel Eyes' and Lou Reed's 'Sweet Jane.' He's obviously a great musician but more so an entertainer."
Janusz and Koss continue to pepper their Friday set with new tunes each week and perform many songs from the hit CD Cosmo Street, recently reviewed in TurboEurope webzine: "Luv the ladies doing their jazzy best, but Vic returns us to the moody and melancholy emotions of Chet Baker.... this album is sexy, silly, then introspective and dear, again ... fantastic stuff! A better getaway than Lake Como or the Amalfi Coast. A Must-have!"
Get set for a big First Anniversary Bash on Friday, March 24, to celebrate Janusz and Koss's first year at Alki. Janusz says, "To Life! Music! And Cake for all!" And he means it. There's free cake for everyone on this special Friday. Featured will be the VJ Quartet with Janusz, Koss, Taylor and Mark Jelsing (drums) and many special guests! Save the date!
SOUTH SEATTLE – Don't miss the lively Café-Bar at Redondo.
2/2 Thur. Billy Farmer
2/3 Fri. Paul Kroeger
2/4 Sat. Myles Crew
2/9 Thur. Paul Kroeger
2/10 Fri. Justin Kausal-Hayes
2/11 Sat. Darrel Data
2/16 Thur. Myles Crew
2/17 Fri. Paul Kroeger
2/18 Sat. Eric Madis
2/23 Thur. Paul Kroeger
2/24 Fri. Myles Crew
2/25 Sat. Poodlebomb
PORTLAND
– Salty's favorite jazzman, Mel Brown, is appearing in
the Portland Jazz Festival, a celebration of jazz music, Black
History Month, and the City of Portland. Throughout the Festival schedule,
Friday, February 17 through Sunday, February 26, instructors and educators
will explore jazz and the African American experience with area students,
musicians and the public.
Mel Brown will host an open student jam session, for all ages, at Jimmy Mak's in downtown Portland Tuesday, February 21 at 7 p.m.
"Portland has a rich and vibrant jazz history and Mel Brown is a vital part of it. January 28 marked the 25th anniversary of the original Mel Brown Quintet and Salty's is celebrating its 25th anniversary. A nice coincidence," says Portland Managing Partner Linda Addy.
With a 40-year career and counting, Brown is a highly accredited Northwest drummer, bandleader and educator. He has been a fixture on the Portland jazz scene and has been labeled "The Gentleman of Jazz" and "The Musician's Musician." Brown has led some of the Northwest's most popular bands and spent years as a staff drummer for the Motown Music Corporation, recording and touring with groups including the Temptations, the Supremes, and Smokey Robinson. As an educator Brown is tops. Every summer students of all ages head to Western Oregon University for an intense, week-long education in jazz performance.
Whether you're a jazz musician, student, aficionado, octogenarian or casual jazz listener, the Portland Jazz Festival offers you an opportunity to expand your jazz appreciation. Visit www.pdxjazz.com for tickets and package information, musician biographies, and more.
Catch local legend Mel Brown and the Mel Brown Trio at Salty's in Portland's Café-Bar every Friday and Saturday, 7 p.m. to closing. Make reservations today at www.saltys.com/reservations.
"Being one of 69 Ambassadors of Chocolate in the world is a chocolate lover's dream," says Northwest Barry Callebaut Ambassador Jane Gibson. She recently returned from a conference of the Barry Callebaut Chocolate Ambassadors Club in Brussels, Belgium. "We truly had a bonding experience," says Salty's on Alki's very own Pastry Chef Gibson. "I found my tribe!"
During her stay in Belgium, Gibson was introduced to new Callebaut Chocolate products. Barry Callebaut is known as the world's leading producer of high-quality cocoa and chocolate products.
Gibson was introduced to Callebaut organic chocolates, a new trend in the chocolate world. They use certified ingredients in their organic chocolates, rich in anti-oxidants and known as the ACTICOA Trademark. The levels of anti-oxidants in chocolate are comparable to a glass of red wine. "Now isn't that good news," says Gibson.
Another new trend is a Callebaut chocolate mousse that is faster and easier to use and stands up to a piping bag. On the rise is the trend to reduce fatty acids in chocolate, which is the fat used to produce coatings and fillings. Callebaut has reengineered their fillings so they are low in trans-fatty acids. This is without changing the taste and mouth feel.
Gibson's
learning experience in Belgium wouldn't be complete without studying
the complexities of sugar. Though chocolate still contains a lot of
sugar, Barry Callebaut has developed a chocolate with 30% sugar reduction.
It has a low glycemic index with 8% less calories. Does this mean we
can eat more? "Everything in moderation," advises Gibson, "but February
is a special month for chocolate desserts at all Salty's so come in
and celebrate with us!" If you're planning cooking chocolate at home,
try this recipe for a dense cake. "It's a winner every time!" says Gibson.
Serves 16
CAKE INGREDIENTS:
6 ounces unsalted butter
6 ounces unsweetened chocolate, chopped
6 eggs
3 cups sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
1 1/2 cups flour
1 1/2 cups chocolate chips
FROSTING INGREDIENTS:
1 1/4 cups sugar
2 tablespoon instant coffee
1 cup heavy cream
5 ounces unsweetened chocolate, finely chopped
4 ounces unsalted butter
1 1/2 teaspoon vanilla extract
CAKE DIRECTIONS: Mix cake by hand (electric mixers beat in too much air). Preheat oven to 350 degrees. Grease two 9” by 1-1/2” cake tins and line bottoms with wax or parchment paper. Melt butter and unsweetened chocolate together in a double boiler over simmering water. Remove from heat and cool to lukewarm. In a large bowl, whisk together for 1 minute the eggs, sugar, salt and vanilla. Whisk in the butter-chocolate mixture. Stir in the flour and chocolate chips. Pour the batter into the prepared pans and bake for 30 -35 minutes. Do not over bake. Cake tester should come out clean. Cool on racks and remove from pans as soon as cooled. Wrap the layers well if not using the same day.
FROSTING DIRECTIONS: Combine sugar, coffee and cream in a deep, heavy saucepan. Stirring, bring to a boil. Reduce heat and simmer 6 minutes without stirring. Remove from heat. Add unsweetened chocolate and stir until melted and blended. Add the butter and vanilla. Whisk well. Chill until mixture begins to thicken. If made the day before, bring back to room temperature and beat until spreading consistency is smooth.
ASSEMBLY: Put one cake layer bottom side up on a cake plate. Spread with 1/3 of the frosting. Top with second layer, also bottom side up. Trim excess crusty protrusions so it is smooth and can be frosted evenly. Pour all but 1/2 cup of the frosting on top of cake, spreading it over top and then sides. Put the reserved icing into a pastry bag fitted with a small star tip and pipe 16 rosettes around the top of the cake. Refrigerate if not serving immediately, but bring to room temperature before serving. Serve with lightly sweetened whipped cream.
SEATTLE AND PORTLAND – Grilling surf and turf for a quarter of
a century now, Salty's wants to show you their undying gratitude
and appreciation for so many years of steadfast support. Salty's
Chefs have created their 
“Best
of 25 Years” Surf & Turf Dinner Platter featuring a trio of
Blackened Northwest Salmon with pine nut butter and sweet bell
peppers (yes, it's authentic Salty's blackening spice);
Alaskan Cod Supreme (well, halibut is out of season and we just
can't serve that frozen stuff) getting the “classic”
treatment of dill crème and Tillamook cheddar cheese and, yes,
of course, it's christened with bay shrimp; and last but not least
a grilled-to-order four-ounce juicy Top Sirloin with merlot demi-glace,
crispy onions, red potatoes and winter vegetables, all for $26.95. It's
a magnificent coterie that calls for a glass of red Zinfandel
(not to be confused with white Zinfandel – see Wine Talk
Blog), available for dinner at all Salty's Seafood Grills in January
only. When you make a reservation in January you're eligible
for a daily drawing for free Salty's logo T-shirts and sport shirts.
Make restaurant reservations today.
SEATTLE AND PORTLAND – Salty's has a wonderful tradition of promoting from within its own ranks, developing many culinary careers over 25 years of service to the Northwest community. Here are two new stories:
Jeremy
McLachlan steps up to the plate and bats 1000 by becoming Salty's
on Alki's new Executive Chef. “The kitchen is excited to
work with one of their own,” says Managing Partner Bonnie David.
“Jeremy worked as Sous Chef in the Alki kitchen for several years
before his promotion to Executive Chef in Portland two years ago,”
says David. “We were as sad to see him leave back then as we are
happy to have him return. We both want to make the Alki restaurant the
best it can be.”
The charismatic McLachlan was born and raised in Vancouver, Washington, where at the tender age of 18 he started his culinary career at Salty's on the Columbia just across the river in Portland. After four years, he transferred to the Redondo Beach Salty's and stayed for almost a year before his promotion to Alki Sous Chef, where he spent three years under the tutelage of Executive Chef Byron Shultz. His promotion to Executive Chef at Salty's on the Columbia brought him back to the Oregon area and into the spotlight where he received rave reviews from local media food writers for his attention to detail.
Trained in French technique and with a flair for working with fresh local ingredients, McLachlan is set to take the helm at Alki, one of the top 100 restaurants in the nation ranked by Restaurants and Institutions magazine. His first move was to fashion a new menu.
“My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view,” says McLachlan. Having tested the new menu I am happy to report it does the spectacular views justice!
New seafood starters include fried oysters with herbed baguette and gherkin aïoli; wood oven-roasted oysters Rockefeller with bacon wilted spinach, pernod cream and Parmesan cheese; and Hawaiian ahi tuna three ways: tartare, ginger-black pepper seared, and poke, served with grapefruit vinaigrette tossed watercress, taro and wonton chips.
New
entrées include grilled rare Hawaiian ahi tuna with sticky rice,
Asian slaw, soy-miso vinaigrette; petrale sole piccata with mashed potatoes,
roasted forest mushrooms and lemon-caper sauce; pan-seared Eastern scallops
with Yukon potato-bleu cheese-leek gratin, bacon wilted spinach and
lavender beurre blanc; and Gorgonzola and roasted forest mushroom-stuffed
chicken with mashed potatoes, wilted spinach, juniper berry demi-glace.
Other entrées include time-honored classics: live Dungeness crab
and Maine lobster held in saltwater tanks in the lobby.
All
steaks are now Prime USDA, as they are in Portland, and include an 8-ounce
Prime filet mignon, a 10-ounce top sirloin, and a 14-ounce New York
cut. Steaks come with roasted garlic mashed potatoes, wilted spinach,
fried onions and a demi-glace, a wonderful reduction of red wine, the
holy trinity (bay leaf, peppercorns and thyme) and shallots to au sec
(until dry) as well as a reduction of veal stock.
McLachlan discovered his love of cooking as a youngster. “I saw the joy great food brought to people and I knew then that I wanted a culinary career,” he says. “Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine,” says McLachlan.
McLachlan invites you to try his new menu where fresh ingredients are the allure. See the new Alki menus. “I'm proud to return to Seattle and leave Portland in the capable hands of Executive Chef Dana Cress,” he says.
Native
Oregonian Dana Cress built his culinary résumé
in kitchens throughout the United States, from New York to Alaska. Cress
began his early kitchen career in Buffalo, New York, where he worked
and cooked for the Buffalo Bills NFL football team.
Many other Buffalo, New York, kitchens formed his early career with influences of rustic Italian flavors and Mediterranean techniques. Combining his love of the outdoors with his passion for food, Cress worked in Yellowstone National Park as a Sous Chef and made his way to Denali National Park in Alaska. Early mornings consisted of walks in the wilderness, workdays were spent refining his skills in resort kitchens, and days off were spent camping in the backcountry.
It was natural for Cress to return to the majestic Northwest where he could continue to pursue his love of food while enjoying the great outdoors. Graduating with high honors from Western Culinary Institute in 2002, Cress completed an externship at Salty's on the Columbia. Cress moved swiftly from Sous Chef to Executive Chef of the celebrated Portland seafood establishment and brings a focus of fresh, regional and sustainable food philosophy to its menus.
Cress's commitment to the culinary arts goes beyond the walls of the restaurant. While working in Yellowstone National Park, Cress met his wife who is also a successful chef. Kim Cress is the Chef de Cuisine of Momma Mia's, a Lisa Schroeder restaurant in Portland, Oregon.
Born in Coos Bay, Oregon, Chef Cress revels in the abundance of Northwest ingredients that exist in our very backyard. “Chanterelle mushrooms from Mt Hood, world-class wine in the Willamette Valley, and fresh fruit and produce from Sauvie Island are all within an hour's reach. Each season I look forward to familiar ingredients that are at their absolute prime: blackberries, wild salmon, hazelnuts and other Northwest ingredients provide great inspiration for Salty's Market Sheets and daily specials,” says Cress. Chef Cress invites you to come to Salty's in Portland, voted city's best seafood restaurant, best Sunday brunch and best waterfront restaurant by a 2005 Portland AOLCityguide readers' poll. See his current Market Sheets. Make restaurant reservations today.
Executive Chef Gabriel Cabrera oversees Salty's Redondo Beach house where he has been delighting our guests for five years. Don't miss his wonderful creations showcased on his current market sheet and menus. This Salty's won the NWSource.com best seafood restaurant in Seattle even though it's located just south of Seattle in Des Moines.
SOUTH SEATTLE – The award-winning Café-Bar at Redondo Beach offers you a special deal with Margaritas on Mondays. They're served with their famous Sunday brunch-style seviche – all for just $5.99. “It's very popular with our Café-Bar guests,” says Executive Chef Gabriel Cabrera. “Our seviche is a classic preparation I learned years ago in Mexico from my mother who was a great chef. It's made with bay scallops and bay shrimp marinated in lime and lemon juice with tricolor peppers, cilantro, tomato and cocktail sauce,” he says. Make restaurant reservations today.
Redondo
Café-Bar live music for January.SOUTH SEATTLE – Don't miss the lively Café-Bar at Redondo Beach. Here's the schedule for January which includes the popular group Poodlebomb (Paul Kroeger and Mark Fluegel pictured here):
Wed 1/5 Billy Farmer
Thur 1/6 Poodlebomb
Fri 1/7 Paul Kroeger
Wed 1/12 Sandra Locklear
Thur 1/13 Dan James
Fri 1/14 Paul Kroeger
Wed 1/19 Myles Crew
Thur 1/20 Justin Kausal-Hayes
Fri 1/21 Paul Kroeger
Wed 1/26 Poodlebomb
Thur 1/27 Myles Crew
Fri 1/28 TBA
SEATTLE – Singer and Piano-man Victor Janusz and Bassist Tim Koss continue their “Random Acts of Music” series every Friday night at Salty's on Alki from 8:00 to 11:00 p.m. singing tunes from Sinatra to Steely Dan, Duke Ellington to Lou Reed, and they take requests. The random act this month is with esteemed Northwest Drummer Mark Jellsing coming in Friday, January 20. Mark has performed with local jazz greats Don Lamphere, Dave Peterson and Rick Mandyck. He's worked extensively with Salty's resident Bassist Tim Koss, and appears on several Koss CDs including Home Run and Daddyo's Double Play. Jellsing performs regularly with the Madrona Blues Band, and performed previously with Janusz at Seattle's on-the-edge club, Re-Bar.
“I'm excited to have this exceptional, tasteful percussionist with us,” says Vic. “The three of us did a five-hour show at the world-famous Canlis restaurant this New Year's Eve and I want our Salty's audience to hear the set we developed for that!”
Stay tuned for future “Random Acts of Music” at Alki. Of course you can catch him playing tunes to Alki brunch guests Saturdays and Sundays. Make restaurant reservations today.
Salty's blackening spice is a time-honored Kingen family recipe, the top seller in Salty's gift shops. It's available for sale at www.saltys.com/gifts or drop by our gift shop when you're at Salty's restaurants. For a simple recipe to showcase seafood, see Blackened Salmon Recipe.
Good News Blog
Wine Blog - Seattle
Wine Blog - Portland
Events Blog
Mintz-Her Words Blog
Chef's Blog - Seattle
Chef's Blog - South Seattle
Chef's Blog - Portland
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 
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
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
"Lon
Inaba of Inaba Produce Farms in the Yakima Valley has pioneered
a new approach to agriculture for the sake of environmental stewardship.
He feels not only that he has improved the lives of his family and his
workers' families but also the community," says Eileen Mintz,
Salty's favorite Seattle Foodie. 
Columbia
River Chocolate Napoleon 
Alki
Beach Smokey Chocolate Pot De Crème 
Redondo
Beach Mudd Pie 
The
Redondo outdoor Seafood Bar is open for summertime beach food. Enjoy
Colossal Clams & Strips with spicy Jalapeño-Cilantro Sauce
(see photo) and Chilled Blackened Salmon Caesar. Eat at the rustic outdoor
benches or take it with you to picnic on the beach. Kids menu, too!
See the complete menu at