GOOD TIMES NEWS BLOG

December 2007

Salty's christens Tea Time.

SEATTLE AND PORTLAND – Tea Time is a brand new addition to the cuisine at Salty's but its origin goes back to about 1850 in Britain. A woman of nobility – Anna, Duchess of Bedford – found herself hungry between lunch and dinner which was served in those days about eight or nine o'clock at night. To stave off her hunger pangs, she began having afternoon tea with a light meal of bite-sized sandwiches, tea scones and pastries. Soon she began inviting her high-society friends to join her.

Thus began afternoon tea, a custom that has found its way into fine restaurants and hotels all around the world and has inspired all manner of specialty tearooms. Happily, Tea Time has now come to all Salty's. It's a completely new experience for our guests, including children, with an extensive menu featuring a wide variety of world-class teas, hors d'oeuvres, aperitifs, light sandwiches and pastries.

Our world-renowned loose-leaf teas are supplied by Queen Mary Teas, operator of the oldest tearoom west of the Mississippi River (see www.queenmarytea.com for more). Choices for Salty's Tea Time run the gamut: red, white, black and other teas from exotic lands such as Sri Lanka (Ceylon), India and China.

It is an exciting new adventure at Salty's for tea aficionados and food lovers. "The petits fours, delicate tea sandwiches, canapés, soupçons, cookies and pastries that accompany our portfolio of tea choices are all the unique creations of chefs in our own kitchens and bakeries," says Alki Managing Partner Bonnie David. Peruse our Tea Time menus:

• Alki - www.saltys.com/seattle/menus/Seattle_Tea_Time.pdf
• Redondo -www.saltys.com/seattle_south/menus/Seattle_South_Tea_Time.pdf
• Portland - www.saltys.com/portland/menus/Portland_Tea_Time.pdf

Tea Time lasts from 2:00 to 5:00 p.m. Monday through Friday at Alki and Columbia and until 4:30 p.m. at Redondo. Go online to http://www.saltys.com/reservations/ and make your reservation today. (Photo courtesy of Queen Mary Teas.)

Celebrate the holidays with the stars of stage, screen and Salty's.

SEATTLE AND PORTLAND – The annual Nutcracker March is heading over the West Seattle bridge to Salty's for their new home. They're also marching south to Salty's in Federal Way and to Portland, Oregon. Beckoned by Gerry Kingen, Salty's owner, many of the nutcrackers have already arrived. This is the third and what was to be the final season of the Nutcracker March of life-sized replicas inspired by the Pacific Northwest Nutcracker Ballet. It's all to benefit Northwest Center and it started in downtown Seattle as a public art display. Individually designed by local Northwest artists, these seven-foot tall colorful sculptures stand guard downtown and now at Salty's, too. "It's just the beginning," says Kingen, "more are coming."

"We are thrilled that all the nutcrackers have been purchased," said Tracey Lyman, VP of Community Affairs and People for Northwest Center. "We broke our donation record from previous years' participation in the Nutcracker March." She adds, "We look forward to putting these donations to good use, furthering our mission to promote the growth, development and independence of people with disabilities." See www.nwcenter.org for more. And if you can't make it into Salty's, there's a map of where you can see them in downtown Seattle at www.nutcrackermarch.org (note the "Sold Out" stamp because they are all destined to march to Salty's for all future holiday celebrations).

Here's your holiday schedule at Salty's in Seattle and Portland:

Sunday brunch now on Saturdays, too! Alki opening an hour early on Sundays in December, 8 a.m.-2 p.m.; Saturdays 9 a.m. to 1:30 p.m.; Redondo Saturday December 1, 15, 22 from 10 a.m.-2 p.m., Sunday 8:30 a.m.-2 p.m.; Columbia Saturday 9:30 a.m. to 1 p.m.; Sunday 9:30 a.m.-2 p.m.

Christmas Eve (Monday) Alki Brunch 8 a.m.-2 p.m., Dinner 4:15-8 p.m., Café to 9 p.m.; Redondo Lunch 11 a.m.-4:30 p.m., Dinner Special Menu 4:30-8 p.m.; Columbia Lunch 11:15 a.m.-3 p.m., Dinner 5-9 p.m.

Closed Christmas Day

New Year's Eve (Monday) - Alki Lunch 11 a.m.-2 p.m., Café-Bar to 2 a.m., Prix-Fixe Dinner 6-11 p.m.; Redondo Lunch 11 a.m.-4:30 p.m., Dinner special menu 4:30-10 p.m. Bar opens 9 p.m.; Columbia Lunch 11:15 a.m.-3 p.m., Dinner 5-10 p.m. For special dinner menus see:

• Alki - www.saltys.com/seattle/menus/Seattle_New_Years_Eve.pdf
• Redondo - www.saltys.com/seattle_south/menus/Seattle_New_Years_Eve.pdf
• Portland - www.saltys.com/portland/menus/Portland_New_Years_Eve.pdf

New Year's Day Buffet (Tuesday) - Alki Brunch 9 a.m.-4 p.m. (closed for dinner); Redondo 10 a.m.-3 p.m. (closed for dinner); Columbia 9 a.m.-4 p.m. (closed for dinner).

Argosy Christmas Ships - Redondo Wednesday, December 12 from 8:10 to 8:30 p.m. The Argosy Christmas Ship™ choirs sing 20-minute performances broadcast via a state-of-the-art speaker system to the throngs of people who gather at Redondo Beach. Visit www.argosycruises.com/themecruises/xmasSchedule.cfm#2007schedule for more.

Parade of Christmas Ships - Columbia December 7-20. Visit www.christmasships.org/columbia.htm for the fleet schedule.

Win a B&B in Tuscany at Russo wine dinner.

SEATTLE – Italian Chef Roberto Russo will give away three nights bed and breakfast for two at Parco Fiorito, his Tuscan villa, with two single sessions of the hammam (Turkish bath), spa treatment and relaxing room. You will want to join him at Salty's on Alki, Tuesday, January 15, for his third annual Under the Alki Moon wine dinner. He will introduce his new cookbook Good Ciao with collaborator Kathryn Kingen, Salty's co-owner. "It is sure to be an amazing evening," says Salty's Sommelier Tim O'Brien, who has assembled an all-star lineup of Washington wines – Sauvignon Blanc, Viognier, Merlot, Cabernet, classic Bordeaux blend, Pinot Noir and Port – to pair with these culinary creations - Read more.

King Estate Winery dinner in Portland.

PORTLAND – A family-owned, organic winery is bringing their award-winning Pinot Noir and Pinot Gris to Salty's in Portland for a wine dinner. King Estate Winery, located on a certified organic estate southwest of Eugene, is home to orchards, gardens, a traditional cottage and acres of rolling vineyards. A majestic winery reflecting the tradition of a French chateau, it was founded in 1991 by the King family. They are committed to producing Oregon wines of exceptional quality using sustainable farming methods, meticulous fruit selection, impeccable winemaking practices and judicious blending. The location is a stone's throw south of the Willamette Valley but close enough to the Oregon coast to be influenced by maritime weather. "Their Oregon terroir is perfect for the wines we're pairing with Chef Dana Cress's dishes," says Portland Sommelier Jason Ludlow. Here's the menu of five courses served Friday, January 25 at 7 p.m. - Read more.

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

Here's a great gift idea – buy a digital camera from Tall's Camera in the Seattle area and you'll receive $100 in Salty's gift certificates. No kidding! Salty's is partnering with Tall's Camera and you can find them at Alderwood Mall, Northgate, downtown Seattle, Bellevue Square, University Village and Southcenter Mall. The gift cards may be used at Alki and Redondo ($50 each) January 1 to April 30, 2008. Go to www.tallscamera.com for details.

This time of year is truly special and we've come up with ways to make Salty's even more magical for you! To begin, we're starting a new holiday tradition of afternoon tea at all Salty's. Salty's Tea Time features Queen Mary Teas known for their exquisite loose leaf teas. It's Monday to Friday 2:00 to 5:00 p.m. at Alki and Columbia and until 4:30 p.m. at Redondo. Our chefs and pastry chefs have created both savory and sweet treats to die for. See www.queenmarytea.com for details on their fabulous tea.

On top of Tea Time, our holiday decorations are out of this world – we'll admit it, we've gone a little crazy. All Salty's have seven-foot-tall nutcrackers inspired by the Nutcracker Ballet (did you see them on KOMO TV's Northwest Afternoon?) and the outside lights are spectacular. West Seattle Herald's Editor Jack Mayne says, "Leave it to Gerry Kingen to do something special for the West Seattle community." All Salty's are decked out in lights from windows to roofs and inside, too. You can probably see us from outer space!

Lights aren't the only thing garnering attention for Salty's.
Wine Enthusiast magazine selected both Alki and Columbia
as being one of the nation's most wine-friendly restaurants
of 2007. Congratulations!

Seattle Magazine Wants Your Vote! Do you have an opinion on the best restaurants of 2008? A ballot is inside their December issue or go to www.seattlemag.com to vote online. There are lots of categories including brunch, seafood, splurge, steak, view and more. It's one vote per person and we would love your vote if you love us! We thank you for your time! Read more Mintz – her words.

Swing in the holidays with live music!

SEATTLE AND PORTLAND – Got the "Fruitcake Blues"? Are you dreaming of a "Christmas in the Bahamas" or afraid you'll be "Alone On Christmas Eve"? These are two of the songs you'll hear at Alki in Seattle, Thursday, December 20, at 7 p.m. Alki's Singing Piano-man Victor Janusz and String Bassist Tim Koss want you to play Music Trivia Pursuit with prizes for winners – they promise to make the questions easier this year.

"I love performing holiday tunes, both the standard classics like Irving Berlin's 'White Christmas' and more irreverent, parody-oriented songs like my own composition, 'The Tribute to the Holiday Fruitcake'," says Vic. "To top it off, one of Seattle's most celebrated saxophonists, Brian Kent, will join us. He burns a sonic path through 'Winter Wonderland' and adds a touch of melancholy to the Carpenters' classic 'Merry Christmas, Darling'." Go to www.victorjanusz.com for the Trio's whereabouts when not serenading guests at Alki for weekend brunch.

Columbia live jazz:

PORTLAND – Catch Mel Brown, recently inducted into the Oregon Music Hall of Fame, 7 to 10:30 p.m. Fridays with Jof Lee and Saturdays with his trio. Portland Pianist Andrei Kitaev plays Wednesdays, 6:30 p.m. to close. See http://www.saltys.com/portland/live_music.asp for more.

Redondo pop music:

SOUTH SEATTLE – Here's the live pop music schedule:

12/1 Sat. Billy Farmer
12/7 Fri. Myles Crew
12/8 Sat. Mark & Cory
12/14 Fri. Myles Crew
12/15 Sat. Mike Roy
12/21 Fri. Myles Crew
12/22 Sat. Billy Farmer
12/28 Fri. Poodlebomb
12/29 Sat. Mark & Cory
12/31 Mon. New Year's Eve with Mike Roy.

New: Free shipping for holiday gift card orders of $100; gift boxes for home cook.

SEATTLE AND PORTLAND - Salty's gift cards are the Present with a Future.™ New this year, receive free shipping for orders over $100. Order now and Salty's will give you a free $20 promotional card for every $100 purchased. (Promotional cards do not include tax, gratuity or alcohol and may be used from January 1 to April 15, 2008.)

Also new this year are Salty's gift boxes. Most of the items in our gift boxes are also available individually. Here are three gift boxes with select items:

• Signature Gift Box: The perfect gift for anyone who loves Salty's, and who doesn't? Salty's Blackening Spice and Seasoning Salt, a lobster puppet, a baseball cap in black, plus a T-shirt, for $40.
• Home Cook's Gift Box: Pictured here, this gift is for the chef inside you or a friend, or a loved one, Mom or Dad, wife or husband, whoever loves to cook at home. Includes Salty's Simply Fresh cookbook, Salty's Blackening Spice and Seasoning Salt, an apron and four jars of Salty's Boisterous Oyster™ sauces (with vinaigrette recipe cards for the sauces), all for $69.
• Bar Gift Box: A gift box made especially for the beer lover! Salty's frosted beer glasses, a lobster claw bottle opener and a shot glass all for $49.

Visit https://www.saltys.com/gifts/giftshop.asp for Salty's gift boxes and https://www.saltys.com/gifts/giftcard.asp for Salty's gift cards. And Happy holidays to you and yours!

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November 2007

Salty's launches delectable new Love Boat appetizers!

SEATTLE AND PORTLAND - It's time for our "Aw Shucks!" Amorous Oyster Festival™ and we're celebrating it in a big way by introducing a brand new kind of appetizer - Deep-Fried Oysters On-the-Half-Shell. With homage to their mythical powers as aphrodisiacs, we call them Love Boats, the next generation oyster appetizer. The recipe was developed especially for our festival by Redondo Chef Gabriel Cabrera.

He says, "One of the reasons Salty's is a favorite spot for true oyster fans is the wide variety of bivalve species we serve and the just-out-of-the-water taste of our raw oysters (see Salty's Oyster Beds Map for the amazing number of oysters beds in the Northwest). This new deep-fried version retains the same meaty flavor of the sea on the inside like the raw ones but these come wrapped in a delicious crispy coating. They're a great addition to our appetizer menu."

"As they're shucked we leave the oyster attached to the half shell. We then brine them in soy sauce, liquid smoke, brown sugar, green onions and garlic. After being lightly breaded, we deep-fry them to a golden brown and top them off with melted Brie cheese, beurre blanc, orange tobiko and chopped scallions. It's a great combination, particularly when paired up with the right wine," says Cabrera.

Pairing champagne and oysters.

By Tim O'Brien, Salty's Sommelier

We are not the first to pair Champagne and oysters. They are two rambunctious role models of classic culinary combinations. They are the Fred and Ginger of appetizers as they dance across your palette with amazing grace. My research for our oyster festival reminded me how beautifully Champagne complements a wide spectrum of flavors and foods. The high level of acid and the stimulating effervescence combine to restore and enliven your palette for the next bite. All three Salty's will feature Domaine Ste. Michelle's Blanc de Blanc sparkling wine. It is called "sparkling wine" since it can't be labeled Champagne unless it's made in the Champagne region of France. Oysters by the dozen or one at a time, sparkling wine by the bottle or by the glass, now is the time to pop into Salty's!

Read more on Wine Blog.

Make Oyster Festival reservations at www.saltys.com/reservations today.

Celebrate the holidays with some famous Characters!

SEATTLE AND PORTLAND - The Nutcrackers are marching to Salty's! Don't miss our new fantasy storybook setting this holiday season. It's sure to make your get-togethers the best ever!

New lighting will showcase famous characters from "The Nutcracker" ballet! Life-sized replicas will stand tall around our dining rooms to give your family, company banquets and parties a special touch of enchantment! Join us for mid-day puddings, pastries and teas, holiday dinners, luncheons and weekend brunches. Don't miss a wonderland atmosphere at Salty's starting Thanksgiving Day through New Year's Day. You won't believe your eyes! Here's the schedule:

Thanksgiving All-Day Buffet - Alki 11 a.m.-7 p.m.; Redondo 10 a.m.-7 p.m. (new this year are crab and shrimp); Columbia 10 a.m.-6 p.m.

• Alki Thanksgiving Day Menu
• Redondo Thanksgiving Day Menu
• Columbia Thanksgiving Day Menu

Nutcracker Weekend Brunches - Alki opening an hour early in December, 8 a.m.-2 p.m. both Saturdays and Sundays; Redondo Saturday brunch 12/1, 12/15 and 12/22 10 a.m.-2 p.m., Sunday brunch 8:30 a.m.-2 p.m.; Columbia Saturday and Sunday brunch in December 9:30 a.m.-2 p.m.

December Afternoon Tea with Puddings and Pastries - A new tradition! Alki and Redondo Monday-Friday 2-5 p.m. in December; Columbia information coming soon.

Christmas Eve (Mon. 12/24) - Alki Brunch 8 a.m.-2 p.m., Dinner 4:15-8 p.m., Café to 9 p.m.; Redondo Lunch 11 a.m.-4:30 p.m., Dinner Special Menu 4:30-8 p.m.; Columbia Lunch 11:15 a.m.-3 p.m., Dinner 5-9 p.m.

Closed Christmas Day

New Years Eve (Mon. 12/31) - Alki Lunch 11 a.m.-2 p.m., Café-Bar to 2 a.m., Prix-Fixe Dinner 6-11 p.m.; Redondo Lunch 11 a.m.-4:30 p.m., Dinner special menu 4:30-10 p.m. Bar opens 9 p.m.; Columbia Lunch 11:15 a.m.-3 p.m., Dinner 5-10 p.m.

New Year's Day Buffet (Tues. 1/1) Alki Brunch 9 a.m.-4 p.m. (closed for dinner); Redondo 10 a.m.-3 p.m. (closed for dinner); Columbia 9 a.m.-4 p.m. (closed for dinner).

Christmas Ships - Redondo Wednesday, 12/12 8:10-8:30 p.m. The Argosy Christmas Ship™ choirs sing 20-minute performances broadcast via a state-of-the-art speaker system to the throngs of people who gather at Redondo Beach. Visit www.argosycruises.com for more. Columbia 12/7-12/20. Parade of Christmas Ships in front of Salty's. Visit www.christmasships.org for the fleet schedule.

Italian Chef Russo wine dinner at Alki; hear about new cookbook.

By Tim O'Brien, Sommelier

SEATTLE - Our third annual Alki Moon extravaganza dinner Tuesday, January 15, offers the unbeatable format of a Salty's chef for every course plus a Roberto Russo signature dish with all his Italian passion and flair. Russo also introduces his new cookbook Good Ciao with collaborator Kathryn Kingen, Salty's co-owner. It is sure to be an amazing evening.

I decided that it was not fair to ask one winemaker to compete with five chefs. Instead I have assembled an all-star lineup of Washington wines to pair with the culinary creations on that moonlit night. These will be wines that have jumped out of the glass and imprinted themselves in my memory and on my wine scorecard. I don't actually have a scorecard but I do have my favorites and I intend to share them.

Read more on Wine Blog and check out the menu.

Mintz-her words

By Eileen Mintz, Public Relations Spokesperson for Salty's

Chef Gabriel Cabrera is offering you "Million Dollar Lunches at Redondo" for just $6.99 on the Market Sheet. Gerry's Kosher Hot Dog is his favorite and he says, "It's not your average hot dog. This big juicy baby is cooked plump, served on a grilled buttery bun (oh, an oxymoron!) with diced tomato, onion and sliced pepperoncini and relish." There's more! Crispy calamari Caesar salad, fish and chips, French onion soup, and Mac and Cheese with grilled focaccia. Visit www.saltys.com/seattle_south/menus.asp for the Redondo menus.

Chef Dana Cress says to check out his new winter menu at Columbia featuring heavenly Seafood Mac and Cheese (crab and bay shrimp) for $18.95 at lunch, $23.95 dinner, or try it for only $5.99 during Happier Hours. Cress says you'll love the orchestra of multiple flavors in his Applewood Bacon-Wrapped Lemonfish with apple butter and sherry cider reduction for $22.95 at dinner or half portions are $17.95; lunch is $18.95. The Grilled House-Smoked Salmon with wilted arugula, bacon apple chutney and fig vinegar is a knock-out at $17.95 for lunch and $29.95 for dinner. Visit www.saltys.com/portland/menus.asp for the Portland menus.

Bartender Chris Darst toasts six new HDTV flat screens in his Alki Café-Bar. Watch TV in ultra-high definition while you enjoy Chef Jeremy McLachlan's ultra-high taste Cheesy Sliders, back on the menu by popular demand. They're $12.95 or $5.25 during Happier Hours Monday to Saturday 4 to 6 p.m.

The Alki bar and restaurant have a new cocktails menu, Beverage Manager Tim O'Brien reports. "Our new Caramel Apple Martini, just in time for Halloween, is a trick and a treat. Check out the Global Warmers section with hot drinks for cool nights including the steamy Naughty Toddy featuring Navan, a vanilla cognac." Visit www.saltys.com/seattle/menus.asp for menus.

Congratulations to Alki voted Best Brunch in Western Washington by an annual KING 5 reader's poll. "Salty's entices with spectacular waterfront views, award-winning Northwest seafood cuisine and friendly service. The brunch features an amazing array of Northwest seafood, so come hungry." See
www.king5.com/boww/food/stories/NW_100807BOWW_best_brunch_EM.15453290a.html for the details.

Read more – Mintz her words.

Redondo live music.

SOUTH SEATTLE - Redondo café-bar live music schedule:

11/2 Fri. Myles Crew
11/3 Sat. Billy Farmer
11/9 Fri. Justin Kausal-Hayes
11/10 Sat. Mike Roy
11/16 Fri. Myles Crew
11/17 Sat. Glenn Harrell
11/23 Fri. Poodlebomb
11/24 Sat. Poodlebomb
11/30 Fri. Myles Crew
12/1 Sat. Billy Farmer

Make reservations at www.saltys.com/reservations today.

New: Free shipping for holiday gift card orders of $100; gift boxes for home cook.

SEATTLE AND PORTLAND - Salty's gift cards are the Present with a Future.™ New this year, receive free shipping for orders over $100. Order now and Salty's will give you a free $20 promotional card for every $100 purchased. (Promotional cards do not include tax, gratuity or alcohol and may be used from January 1 to April 15, 2008.)

Also new this year are Salty's gift boxes. Most of the items in our gift boxes are also available individually. Here are three gift boxes with select items:

• Signature Gift Box: The perfect gift for anyone who loves Salty's, and who doesn't? Salty's Blackening Spice and Seasoning Salt, a lobster puppet, a baseball cap in black, plus a T-shirt, for $40.
• Home Cook's Gift Box: Pictured here, this gift is for the chef inside you or a friend, or a loved one, Mom or Dad, wife or husband, whoever loves to cook at home. Includes Salty's Simply Fresh cookbook, Salty's Blackening Spice and Seasoning Salt, an apron and four jars of Salty's Boisterous Oyster™ sauces (with vinaigrette recipe cards for the sauces), all for $69.
• Bar Gift Box: A gift box made especially for the beer lover! Salty's frosted beer glasses, a lobster claw bottle opener and a shot glass all for $49.

Visit https://www.saltys.com/gifts/giftshop.asp for Salty's gift boxes and https://www.saltys.com/gifts/giftcard.asp for Salty's gift cards. And Happy holidays to you and yours!

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October 2007

Salty's serves "3-for-$30 Dinner" just once a year.

SEATTLE AND PORTLAND – A wonderful thing happened last year when we introduced our guests to a new, one-price, multiple choice dinner for just $30. People loved it and asked us to make it available again this year. Voila! That's the way new traditions are born at Salty's. We listen to our guests.

Our "3-for-$30 Dinner" is fashioned after a classic old French custom called Table d'Hôte a communal table for all the guests at a hotel or restaurant where the host served a complete meal with limited choices at a fixed price. This has evolved into what is now called Prix Fixe menus offered by many fine restaurants all across Europe and America.

Our version lets you pick one of three appetizers, entrées and desserts – all for a fixed price of $30. First course choices include a classic Caesar salad, our signature seafood chowder or Tiger Prawns. Main entrée options are a salmon fillet, jumbo prawns or a top sirloin steak. Desserts choices range from our famous White Chocolate Mousse Cake to crème brûlée or house-made ice cream or sorbet. You can view the details of each menu at

• Alki "3 for $30 Dinner" Menu
• Redondo "3 for $30 Dinner" Menu
• Columbia "3 for $30 Dinner" also serving as the Oregon Bounty Menu

Though wines are not included, pairing courses with the right wine is highly recommended to enrich your dining experience. Our sommeliers are always happy to help you choose perfect wine for enhancing each course. Our Three for $30 Dinner is served in October only, Sundays through Thursdays (daily at Redondo). Please call us or go online to www.saltys.com/reservations for reservations today.

Salty's Portland 20th Birthday Quiz could make you a big winner.

PORTLAND – Help us celebrate 20 years in Portland on the Columbia River in October 2007. Answer our questions correctly by the end of October and you could win special prizes!

• 1st Place: Brunch for You & 20 of Your Friends in our Portland Private Dining Room
• 2nd Place: $200 Gift Card & Box
• 3rd Place: 20 $20 Gift Cards

Test your knowledge on Portland, Oregon, and Salty's trivia at www.saltys.com/portland/quiz so you can be a winner!

Portland winemaker's dinner features Gallo Family Vineyards.

PORTLAND – The only American winery to be named "International Winery of the Year" three times – 1998, 2001 and 2002 – is featured at a wine dinner at Salty's in Portland Friday, November 2. E&J Gallo Winery ranks among the world's most award-winning wineries. Rich with history, it was founded in Modesto, California, in 1933 by two brothers, Ernest and Julio, following the repeal of Prohibition. Today the winery is the largest family-owned winery in the States. The recent introduction of the Gallo Family Vineyards brand featured at Salty's dinner in November recognizes the nearly 75 years of involvement of the Gallo family in the wine business (13 members of the family's second- and third-generation work for the company) and their promise to consumers to deliver the best quality wine for the value.

"Join us as we celebrate the legacy of the Gallo family with exclusive limited production wines," says Portland Sommelier Jason Ludlow. Winemakers' Ambassador Megan Stockton will host the dinner with the menu by Portland Chef Dana Cress:

• 1st Course – Trio of Passed Appetizers – Gallo Family Chardonnay
• 2nd Course – Smoked Porcini Mushroom & Caramelized Leek Bisque, Swordfish Confit – Gallo Winemaker's Signature Barbera
• 3rd Course – Venison Tartare, Juniper Berry Micro Greens, Huckleberry Caviar – Gallo Family Reserve Zinfandel
• 4th Course – Seared Filet of Kobe Beef, Warm Chanterelle Salad, Braised Mustard Greens, Smoked Tomato Demi-glace – Gallo Barrelli Creek Cabernet
• 5th Course – Caramelized Banana Chocolate Tart, Finished with a Petite Syrah Caramel Sauce – Gallo Winemaker's Signature Petite Syrah Port

Price is $105 all-inclusive. Dinner is at 7 p.m. Call (503) 288-4444 for reservations. Seating is limited.

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

Alki Chef Jeremy McLachlan has a new fall menu replete with fall goodies for you. The Dungeness Crab Macaroni and Cheese is calling you! It's comfort food like you've never had with four cheeses, tomato and arugula salad for $19.95 at lunch and $26.95 at dinner. The Sweet Soy-Glazed Black Cod is plate-lickin' great with green tea-scented rice, cucumber-jicama slaw, radish pickled shiitake salad and scallion coulis. It's $22.95 at lunch and $27.95 at dinner. Also new is Happy Hour on Saturdays (Monday to Saturdays) 4 to 6 p.m. with the menu featuring the return of Cheesy Sliders (little burgers with big taste) and Smoked Salmon Panini with chèvre and red onion for only $6.75 ($14.95 at lunch). Go to www.saltys.com/seattle/menus.asp to view Alki's new menus.

Redondo Chef Gabriel Cabrera will be a featured chef at the ninth annual fall Seattle Home Show 2 on Thursday, October 11. He's starring at noon at the Qwest Field Event Center in Seattle, demonstrating herb-crusted pan-seared halibut with purple potato mash and chèvre butter. This year's show focuses on green living, but we think most people will focus on Gabe! See www.seattlehomeshow.com for more. Read more Mintz Her Words.

Violin virtuoso joins Vic.

SEATTLE – Violin Virtuoso Tyler Reilly joins Salty's on Alki Resident Brunch Piano-man Victor Janusz Sunday, October 28, 10 a.m. to 2 p.m. Reilly has played regularly with the VJ Trio for the last three years and with such luminaries as Rikki Lee Jones, Joe Jackson, Modest Mouse and many more. Along with his wife Nicola, he forms Due Savoire Faire.

"I love performing with Tyler," says Janusz. "He doesn't shy away from anything, whether it's Hayden or Hendrix (Jimi). He's going to teach me a song by U2 for the 28th, and in return he'll do a stunning solo for one of my favorite pieces: 'Besame Mucho'."

Reilly is making his seventh visit to Alki for a show with Vic. "We always perform 'Por Una Cabeza,' a very familiar tango that people recognize from half a dozen movies and Tyler always brings down the house," says Vic. Vic plays every Saturday and Sunday for brunch at Alki. Go to www.victorjanusz.com for his schedule, CDs, and special appearances. Go to www.saltys.com/reservations to make reservations for October 28.

Tailgate parties at Redondo café-bar.

SOUTH SEATTLE – Have a tailgate party right in the bar at the Redondo Café-Bar. College ball games are now playing on new 42-inch HD LCD TVs. You'll want to order a giant-size martini glass chock full of clams, mussels, peel-and-eat shrimp and other goodies. It's only $5.99. It's only available in the Café-Bar on Saturdays 11 a.m. to 9 p.m. when the Happy Hour menu also runs with special drinks. See the Happy Hour menu. Go, team, go!

Redondo live music.

SOUTH SEATTLE – Here's the Redondo café-bar live music schedule for October:

10/5 Fri Jonny Smokes
10/6 Sat Mike Roy
10/12 Fri Myles Crew
10/13 Sat Syndee Lee
10/19 Fri Mark Fuegel, Cory Wilds
10/20 Sat Myles Crew
10/26 Fri Myles Crew
10/27 Sat Paul Kroeger

Make reservations at www.saltys.com/reservations today.

National Boss Day is Tuesday, October 16.

SEATTLE AND PORTLAND – You want the boss to pat you on the back but when was the last time you gave praise to the boss? National Boss Day is October 16 and offers everyone an opportunity to honor their boss.

"Salty's gift cards make a great way to show your boss appreciation," says Portland Managing Partner Linda Addy. "Better yet, bring your boss into Salty's for a lunch on you!"

Make reservations at www.saltys.com/reservations or buy gift cards for your boss (or friends or associates) at www.saltys.com/gifts – it's the Present with a Future!

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September 2007

Don't miss our last big Wild Salmon barbecue of the season.

SEATTLE AND PORTLAND – In an ancient ritual that is repeated every year, nature calls to salmon swimming far out at sea to come back to the exact place they were born so they can give birth to their next generation. It's the Call of the Wild Salmon and it cannot be denied.

Just before those salmon are about to make their last, long dash for home they congregate near the ocean bays of the rivers to store up the rich body fat and energy they'll need for their long trip home. Although much of the wild salmon harvest takes place far out in the ocean, many of the tastiest catches come from those river mouths and bays. Salty's Purchasing Manager Jamie Meade says the salmon catches our ships bring home at the end of the season are just as delicious as the ones harvested earlier.

While we serve salmon all year long, many seafood connoisseurs believe the wild ones are the kings of flavor. And that's why they come to Salty's every year in September – to our last big wild salmon barbecue of the season. It has become a Northwest tradition: Our Call of the Wild. It's a great way to say so long summer, hello fall. Our cookout continues all month and we'll be keeping our wraparound decks open as long as the weather holds. At last check the September forecast calls for great times at Salty's, outside or in.

The star of our show will be a great new barbecued salmon dish served in all our Portland and Seattle restaurants – created especially for this occasion by Salty's at Redondo Executive Chef Gabe Cabrera. Your salmon fillet is char-grilled and doused with a special new barbecue bourbon glaze made from minced yellow onions, molasses, tomato, a little brown sugar and mustard, Worcestershire and a touch of bourbon. We'll be serving it on a buttery bed of Yukon Gold mashed potatoes, crisp asparagus and a salad made from fresh barbecued corn sliced fresh off the cob, diced jicama, carrots julienne, sliced scallions, black beans and chiffonades of cilantro and basil. The dressing is virgin olive oil emulsified with a lively blend of lime and orange juices, lime zest, and cumin.

It all adds up to a great tasting feast that only gets better when you pair it with one of our great Pinot Noir wines.

Pairing wine with wild salmon.

By Tim O'Brien, Sommelier

If I didn't know any better I would insist that the salmon are headed up our rivers looking for perfect Pinot Noir vineyards. The salmon have other priorities but you should make a point of experiencing the ultimate in food wine pairings at least one more time before letting summer fade into fall.

Wild salmon poses a special challenge for wine. The same higher fat content that is so delicious and good for you requires a wine with high acids, a forward fruit profile and medium tannins. Pinot Noir fills the bill on all accounts and all three Salty's wine lists are stocked full of selections from the finest vineyards of Burgundy, California and Oregon. Oregon and California offer the best values but the choice is more about style and substance than price. The California style offers riper fruit flavors that sometimes border on strawberry or cherry jam along with softer acid and a bit heavier richer mouthfeel on your palette. Oregon specializes in bright fresh fruit flavors like cherry and raspberry with more intense acid profile, making them a bit more tannic than California and less opulent. These are gross generalities, especially given a region as large and varied as California, and you also need to consider the winemakers' influence on these same aspects.

There is no substitute for personal experience so I suggest you to round up three other wine lovers and come on in and order your wild salmon and one bottle each of Oregon and California Pinot Noir then choose your favorite and send me the results. I will offer both Oregon and California Pinot Noir by the glass at Alki if you would like to give some immediate feedback. It promises to be a lively debate.

This story needs a postscript for those who don't like Pinot Noir. Summer grilling with barbecue is a great time to reach for a bottle of Zinfandel. Not the white or pink versions, but genuine red Zinfandel. Zinfandel has some of the same qualities as Pinot Noir with medium tannins and a fruit forward profile although the acid level is lower. I'm guessing you will not regret introducing wild salmon to Zinfandel. There is no debate here: California is the best place to grow Zinfandel with my favorite appellation being Sonoma County.

Make reservations for the last Call of the Wild Salmon at www.saltys.com/reservations.

Get ready for holiday parties; see our brand new look.

SEATTLE AND PORTLAND – "Many of our favorite guests – families, corporations and social groups – are recognizing this is going to be a busy holiday season so they are booking early to be sure they have their names on our choicest tables and rooms for banquets, private parties and weekend brunches," says Gerry Kingen, Salty's owner.

He says he's creating a brand new look for Salty's restaurant interiors during the holidays starting Thanksgiving Day. "We were inspired by 'The Nutcracker,' one of the greatest holiday stories."

Kingen says the colorful Nutcracker characters, so familiar to fans of the popular annual Pacific Northwest ballet company productions in downtown Portland and Seattle, gave him the idea for the new décor. "For people who cap off a day-long shopping trip in downtown Seattle or Portland by taking their family to one of the ballets we'll make their Nutcracker day complete with a companion dining experience after or before one of the city center shows."

He's not kidding about the new interiors. Six-foot tall, brightly painted Nutcracker replicas – each varying slightly in design and colors – will be placed throughout the restaurants. The artists who created them will be cited on plaques mounted on the base of each statuette. New lighting will be installed throughout to focus dramatic attention on the Nutcracker figures.

Salty's chefs will create a variety of new entrée and dessert items – all tailored to complement the theme.

Bringing the holiday décor into Salty's restaurants in the Seattle area coordinates with a program promoted by the Downtown Seattle Association. They've brought their members together with charitable organizations and local artists to sponsor the creation and placement of about 60 different Nutcrackers installed throughout the downtown area.

Call us today about Salty's Nutcracker-inspired holiday parties and lavish award-winning brunches. We'll even have Saturday brunches at Redondo and Columbia in December.

Seattle - Alki Beach (206) 937-1600
South Seattle - Redondo Beach (253) 946-0636
Portland – Columbia River (503) 288-4444

Save these dates for wine dinners.

By Eileen Mintz, Public Relations Spokesperson for Salty's

Save the date Monday, October 29, for an Italian-inspired dinner with Author-Chef Roberto Russo, owner of Parco Fiorito (www.parcofiorito.it) on the Tuscan-Umbrian border in Italy. He returns to Salty's for a third annual Under the Alki Moon Wine Dinner in collaboration with Salty's on Alki Chef Jeremy McLachlan. Russo hopes to unveil Good Ciao, his new cookbook which includes recipes by Salty's chefs, as well as introduce special guest Italian Culinary Institute President Paolo Villoresi (www.italiancookingandliving.com).

This Italian-inspired dinner is a sell-out every year so make reservations early by calling (206) 937-1085 so you can hear about the Italian-Northwest cooking collaboration between Russo and Salty's Co-Owner Kathy Kingen. They're both pictured here at the 2006 Russo Cooking Class with last year's attendees, from left to right, Ann Huston, Debbie Flajole, Karen Cascio, Russo, Celeste Stubner (Salty's Gift Shop Manager), Gayle Dunham, Terri Turnure and Kingen.

Save another date: Salty's in Portland invites you to their Winter Winemaker's Dinner with Gallo Family Vineyards Friday, November 2, at 7 p.m. A talented team of chefs will pair local ingredients with these wines: Gallo Family Vineyards, Sonoma Reserve, 2005 Chardonnay: Ripe apple, pear, pineapple, a hint of vanilla; 2004 Winemaker's Signature Barbera: Bright cherry fruit, supple tannins; Gallo Family Vineyards, Sonoma Reserve, 2004 Zinfandel: Blackberry, dark plum, black cherry; 2002 Barelli Creek Cabernet Sauvignon: Black pepper, cedar chest, wild berry, tobacco; and 2003 Winemaker's Signature Petite Syrah Por: Milk chocolate, fruit jam, baked blueberries. Seating is limited! Call (503) 288-4444 for reservations.

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

Want to throw the first pitch at a Mariner's Game? Just go to either Salty's on Alki in Seattle or Salty's at Redondo just south of Seattle and enter for a chance to throw the first pitch at the Mariners' September 14 game. Entry ballots in the lobby area will be available September 5 to 12.

Did you see our story in last month's news about Salty's new cookbook Simply Fresh? You can recreate Salty's recipes at home! Buy it any Salty's or go online to www.saltys.com/gifts/giftshop.asp and place your order today.

"Sunday brunch at Salty's on Alki in Seattle is extended an extra hour to 3 p.m.," announces Brunch Chef Levi Palli. He's also added a refreshing chilled melon soup and a prawn and scallop ceviche. "I love to make our guests happy with so many choices," says Palli. He's held the Brunch Chef position for the past three years during which time Alki has won numerous brunch awards.

Salty's at Redondo Beach has a new prix-fixe menu (aka Early Bird Menu and Sunset Dining menu). "The selections are now different from the dinner menu," says Executive Chef Gabriel Cabrera. Start with a salad or cup of soup, then choose your entrée (think seared Alaskan cod to top sirloin medallions) and dessert. Enjoy coffee, tea or soft drink, bread and dessert for only $19.95 from 3 to 6 p.m. Monday to Thursday and Sunday 4:30 to 6 p.m., excluding holidays. See Redondo Sunset Dining Menu.

Read more – Mintz her words.

Don't miss Redondo Beach live music.

SOUTH SEATTLE – Redondo café-bar live music schedule:

9/1 Sat Glenn Harrell
9/6 Thu Myles Crew
9/7 Fri Mike Roy
9/8 Sat Glenn Harrell
9/13 Thu Poodlebomb
9/14 Fri Mark Fuegel, Cory Wilds
9/15 Sat Syndee Lee
9/20 Thu Myles Crew
9/21 Fri Paul Kroeger
9/22 Sat Mike Roy
9/28 Fri Myles Crew
9/29 Sat Jonny Smokes

Recipe for barbecued salmon with bourbon glaze.

SEATTLE AND PORTLAND – If you can't make it into Salty's in September for our last call for wild salmon barbecue, try our recipe at home. Find the recipe at www.saltys.com/recipes/entrees/bourbonsalmon.asp and we hope you and your family and friends have a great summer barbecue one more time a la Salty's! Go to www.saltys.com/reservations and make reservations so our Chefs can make the dish for you!

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August 2007

Lavender honey-glazed wild salmon and Walla Walla wine.

SEATTLE AND PORTLAND – A great Northwest summer salad is all about the contrast between the crisp cool salad and the warm salmon atop it. Salty's August summer salad goes further adding crunchy croutons and a chèvre tang. Seattle Chef Jeremy McLachlan presents the quintessential Northwest summer salad for all Salty's in August: Lavender Honey-Glazed Salmon and Strawberry Vinaigrette-Tossed Arugula, sprinkled with mixed fresh berries, chèvre cheese and honey cornbread croutons. The sweetness of the honey and berries go well with the rich salmon. The arugula adds a kick. The chèvre gives it a soft texture and adds tang. The cornbread croutons add crunch.

Where is Seattle and Portland's wild salmon coming from in August? "This time of year it's from a broader range of places," says Salty's Purchasing Manager Jamie Meade. He reports we'll see it from Neah Bay, Washington (the most northwestern tip of the Olympic Peninsula, about 15 miles from Vancouver Island); from Newport Bay, Oregon (about mid-coast); Coos Bay, Oregon (middle to southern coastline); and also Half Moon Bay, California (about 30 miles south of San Francisco). Wherever it's from, wild salmon is one of the heartiest and healthiest of fish. Don't miss it in August! View all of our summertime menus at http://www.saltys.com/awards/northwest_cuisine.asp and then make reservations at http://www.saltys.com/reservations and set your date for a Northwest summer meal before summer runs out!

The official wine of summer is still Rosé!

By Tim O'Brien, Sommelier

Salty's Official Wine of Summer is Waterbrook Sangiovese Rosé, served by the glass or the bottle at all Salty's in Seattle and Portland. It's soft on the palate, fruity but not sweet and with just enough acid. Made from the Sangiovese grape it offers fresh flavors of strawberry, watermelon and pink grapefruit. We serve it 50 to 53 degrees, well chilled but not iced. Come see us and enjoy a glass of Rosé and wild salmon on our funshine decks in August! Read more.

Salty's new cookbook is Simply Fresh®

By Kathryn Hilger Kingen, Salty's Co-Owner

SEATTLE AND PORTLAND – Salty's new cookbook Simply Fresh is now available! We wanted to fill our cookbook with some of our favorite recipes by our Salty's chefs. Of course, nothing beats coming into Salty's to experience the real thing, but when that isn't possible, it's always nice to have a great recipe in your hip pocket. But what is it that makes a recipe great? Is it the freshest seafood, seasonal vegetables or fascinating ethnic influences? Is it the wine that accompanies it? Maybe it's the chef (you) with a magic touch that puts the ingredients together just so. Or maybe it's the way the food is styled or the setting it's served in. Perhaps it's the host or hostess whose inimitable way makes everything taste wonderful. Really, recipes are a combination of so many things stirred together – never the same way twice. We invite you to experiment with our recipes, try some of our alternative suggestions and see what happens. Your creative spin will make our recipes even better.

Good recipes stand the test of time. For almost 30 years, our Northwest seafood restaurants have given us the opportunity to experiment and refine what we do. Our recipe is tried and true, from the birth of our first Salty's in Portland, Oregon, in 1978, to our cozy Redondo Beach restaurant in 1981, to our flagship on Alki Beach in 1985. Salty's has been called "One of the world's great view restaurants" by a critic at the Seattle P.I., a moniker we are all proud of. Our number-one ingredient is our guests. It begins with my husband Gerry's vision of upbeat, fun fine dining. We have a very talented management staff and team who understand this vision and execute the recipe with consistency and panache.

To top it all off, we suggest the perfect Washington or Oregon wine to serve with each dish. Our fantastic team members go out of their way to make you feel welcome and cared for, while putting their own magic spin in our recipe for success. This all adds up to a great experience for you when you visit us. A great recipe is worth sharing and at Salty's we know our guests are our most important ingredient.

As our favorite Seattle foodie Eileen Mintz says, "With over 2,000 cookbooks in my collection (no kidding!), this one will be my favorite. Why? Because it's all about what makes Salty's so special with simply fresh ingredients in recipes for the home cook. Doesn't get much better!"

We've included our home-cook version of our August dish Lavender Honey-Glazed Salmon by Alki Chef Jeremy McLachlan as an example of what you'll find in our cookbook. This is the same dish you may have seen in July on KOMO TV's Northwest Afternoon "What's for Dinner." Visit http://www.komotv.com/nwa/whatsfordinner/8585132.html to view it online. Also see /recipes/entrees/lavenderhoneysalmon.asp for the recipe on Salty's web site.

Buy Simply Fresh today at https://www.saltys.com/gifts/giftshop.asp or anytime you visit a Salty's near you.

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

It's already time to reserve your space for holiday parties and receptions so you won't be left out in the cold! In Seattle call Alki's Director of Sales Collin Forseth at (206) 937-1085. If you're south of Seattle call Redondo's Manager Ben Robbins at (253) 946-0636, and in Portland call Director of Catering Dorothy Lane at (503) 288-4444, ext. 16. See http://www.saltys.com/privatedining/corporate_events.asp for more on Salty's private dining events.

If you love food, wine, beer, music and fun you don't want to miss the 24th annual Bite of Oregon benefiting Special Olympics Oregon held on the Portland waterfront. Salty's has participated for 7 years! Come see Chef Dana Cress serve Salty's world-famous signature Seafood Chowder and salmon with Salty's Blackening Spices as well as new summer creations. The event is at Tom McCall Waterfront Park on August 10, 11 and 12. There is a fireworks show on Friday night and legendary musician Patti Smith on Sunday night! "Hope to see you there," says Managing Partner Linda Addy. See http://www.biteoforegon.com for more.

If you love wine, check out the wine menus for both Alki and Columbia which once again won the prestigious Wine Spectator Award of Excellence. Congratulations to Sommeliers Tim O'Brien (Seattle) and Jason Ludlow (Portland) for ensuring winning wine menus five years running in Seattle and four years in Portland. See http://www.saltys.com/food_wine/awardwinning_wine.asp to peruse menus.

NW Women's Journal "Power Happy Hour" in June featured Salty's on the Columbia from Portland's Happy Hour Guidebook by Author Cindy Anderson. She says, "With its deck and floor-to-ceiling windows, Salty's is the perfect place to enjoy the view of the Columbia and Mt. Hood. They even offer free shuttle pick-up from many of the airport hotels. Their brand new Happy Hour menu is better than ever with blackened salmon Caesar salad, coconut prawns, fish & chips and clam chowder." Anderson is a self-proclaimed happy hour expert. Visit http://www.happyhourguidebook.com to buy her book. All Salty's have outstanding Happy Hour menus. Visit http://www.saltys.com/food_wine/bars_live_music.asp for more.

Read more – Mintz her words.

Win a Salty's gift box and dinner for 2!

Who does business better than all the rest? Nominate an Oregon or Western Washington business for the 2007 Better Business Bureau Business of the Year Awards at http://www.thebbb.org/awardsformcontest.htm and you will be entered to win one of three great gift boxes from Salty's. Each gift box includes Salty's Simply Fresh® cookbook, Blackening Spices, Boisterous Oyster Sauces, Salty's Apron and a $150 gift card good for lunch or dinner at the Salty's Seafood Grill of your choice! Deadline for nominations is August 31. The BBB Business of the Year Awards celebrate excellence in the marketplace, honoring businesses that are distinguished in the areas of customer service, community involvement and innovative business practices. For more information call (206) 431-2222 or (503) 212-3022, or visit http://www.thebbb.org.

Redondo café-bar live music.

SOUTH SEATTLE – Redondo café-bar live music schedule for August:

8/2 Thu Glenn Harrell
8/3 Fri Syndee Lee
8/4 Sat Paul Kroeger
8/9 Thu Rob Baird
8/17 Fri Syndee Lee
8/18 Sat Myles Crew
8/23 Thu Myles Crew
8/24 Fri Mark Fluegel, Cory Wilds
8/25 Sat Poodlebomb
8/30 Thu Myles Crew
8/31 Fri Justin Kausal-Hayes

Please go to http://www.saltys.com/reservations and make your reservation today.

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July 2007

Born to be wild with watermelon barbecue-roasted salmon and Walla Walla wine.

SEATTLE & PORTLAND – Salmon lead a legendary life. Spawned in pure, freshwater mountain streams, they migrate to the Pacific Ocean where they mature, then faithfully return home to the streams where they were born. Because their timing and unerring sense of direction is so precise, they're an enigma to all who study them – and vulnerable to the fishermen who know exactly when and where to catch them.

We call you to faithfully return again to taste pure wild salmon all summer long at Salty's. We're calling you in July for a refreshing dish of Watermelon Barbecue-Roasted Wild Salmon with Purple Potato Pancake and Sautéed Summer Vegetables. "It's a sweet summertime barbecue sauce, that awakens the taste buds and complements the rich flavors of wild salmon," says Portland Chef Dana Cress. Make reservations today at Saltys.com/reservations or call us.

Salty's "Wild Ones" in July includes Quinhagak (pronounced Quin-a-hawk) River wild salmon from Alaska for the first couple of weeks. Look for troll-caught wild salmon from Sitka and southeast Alaska as well as from Oregon and Washington coastal waters. What's so great about troll-caught king salmon? They're considered to be the highest quality salmon not only because they're caught one at a time by hand, but also because they're caught offshore while in peak condition (they haven't spent their energy racing up the river to their spawning beds).

The official wine of summer: Rosé!

By Tim O'Brien, Sommelier

SEATTLE AND PORTLAND – All over Europe along the Mediterranean, the summertime beverage of choice is Rosé. At all Salty's along the waterfront, you will find the Official Wine of Summer is none other than Rosé! When summer heat arrives and bakes you right out of your kitchen, it's time to head to the Salty's nearest to you – a Great Escape not unlike those on the Mediterranean. We have a remedy that will beat the heat. Our Sommeliers have anointed Waterbrook Sangiovese Rosé as Salty's Official Wine of Summer. We offer this Walla Walla wine to you by the glass or the bottle. We sought out something chilled but soft on the palate, fruity but not sweet and with enough acid to stand up to the vibrant personality of Chef Dana's Watermelon Barbecue-Roasted Wild Salmon featured at all Salty's in July. Pinot Noir is great with salmon but room-temperature reds don't appeal when the room exceeds 75 degrees Fahrenheit. A well-constructed Rosé is one of the most versatile wines, especially with seafood. Read more.

Have your cake and eat it to go too!

by Eileen Mintz, Public Relations

SEATTLE AND PORTLAND – Did you know Salty's offers whole cakes to go? The signature White Chocolate Mousse Cake is yours to go at all Salty's (Redondo and Columbia need 48 hours' notice). It's magnificent with layer upon layer of white cake and white chocolate mousse filling with white chocolate shavings.

Portland Pastry Chef Darla Swanson also offers her famous Key Lime Pie to go, with 48 hours' notice.

Alki Pastry Chef Jane Gibson offers guests three different cakes that you can order either whole at your table or to go. In addition to the White Chocolate Mousse Cake there's White Chocolate Grand Marnier Cheesecake, dipped in dark chocolate. I highly recommend The Best Chocolate Cake Ever (well, yes, it really is) which was demonstrated by Gibson on KCTS TV's Chefs Cook 2006. As if that isn't enough to send us all to heaven, Alki's new dessert menu features Bag O'Rocher, a traditional French wedding candy made with candied slivered almonds, vanilla and a little fleur de sel (serious salt) tossed in Swiss dark milk chocolate. For just $10 you get a half-pound bag of sublime sweets.

Free Cake of the Month! Fill out a comment card when you visit Salty's and you'll be entered in a drawing for a cake - at all Salty's starting in July. (Cake Photos by Ilya Moshenskiy, ilyafood.com)

Boisterous Oyster Sauces from tang to insane.

By Jeremy McLachlan, Alki Chef

SEATTLE AND PORTLAND – We've been serving our own oyster sauces at Salty's on Alki and now they're available at all Salty's restaurants, at the table when you order oysters or in the gift shop served in a Salty's gift box.

We're going after every stage of heat and tang with our new line of sauces. Raspberry Mignonette, very tangy and sweet, goes great with a petite briny oyster like a Kumamoto or any shellfish. Shallot Mignonette, a classic that is tangy with some heat due to the black pepper, goes great with a salty oyster like a Quilcene. Both of the mignonettes go well with other shellfish as well.

The Chunky Cocktail is the best cocktail sauce out of a jar hands down. Really! With its medium heat, it goes great with any oyster or try it with just about any seafood. For sweet oysters with a cucumber finish, like Hamersley oysters, we have the Tango Mango Pepper Jam. It also goes well with pork, chicken, shrimp or splash it on a cracker. Last but not least is Pepper Vodka which honestly is just for the guest who wants a serious hit when they are taking down an oyster. It's insane as far as I am concerned but some guests absolutely love it.

Buy the sauces online and have them shipped to your friends, family or associates. The gift box doesn't include the Pepper Vodka (too insane!). Go to Saltys.com/gifts/giftshop.asp to buy Salty's Boisterous Oyster Sauces (4 jars, 4 oz. each) for just $10. I'd love to get your feedback! Please email me at jmclachlan@saltys.com.

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

Thanks ever so much for your vote on NWSource a/k/a Seattle Times online. Alki was top finalist for Brunch and one of the top finalists for Best Seafood, Best Dessert and Best Group Dining. Redondo and Alki were top finalists for Outdoor Dining and Most Romantic!

Zagat is looking for opinions for their "Seattle's Top Restaurants" survey. Cast your vote by July 15 at www.zagat.com/vote. We hope you think Salty's should be included!

Citysearch is asking for your vote! Salty's in Portland is nominated for Most Romantic, Best Group Dining and Best Special Occasion. We hope you agree and will go to portland.citysearch.com/bestof/categories to place your vote. Salty's on Alki in Seattle is nominated in these categories: Brunch, Date Spot, Dessert, Fine Dining, Group Dining, Outdoor Dining, Romantic Dining, Seafood, Special Occasion, Steak, View, Waterfront Dining, Wine List and Happy Hour. Wow! Salty's at Redondo is nominated for Best Waterfront Dining, Best View, Romantic Dining, Outdoor Dining, Breakfast and Best Bar Menu. We hope you agree and will go to Seattle.citysearch.com/bestof/categories to place your vote.

Be sure to check out the new menu at Columbia. Portland Chef Dana Cress features dishes that sing of summer. Don't miss Piquillo Pepper Gazpacho, Blackened Halibut, Strawberry-Mango Salsa and Steak with Prawn Skewer are new. Managing Partner Linda Addy says, "Look for half orders of Cioppino, Ravioli and Achiote-Marinated Grilled Pork Tenderloin for light eaters or those who know our key lime pie is waiting for them!" See Saltys.com/portland/menus.asp for menus.

If you're in Portland be sure to listen to Mark & Dave 4 to 7 p.m. weekdays on News Radio 1190 KEX to find out how you can win a table for four at Salty's on July 4th!

Read more Mintz – her words.

Why my dad should win on Father's Day.

SEATTLE AND PORTLAND – On Father's day children filled out entry forms explaining "Why my dad should win a barbecue grill!" at both Alki and Columbia.

Don Hayner wins in Portland for his wonderful bit of poetry:

I've had burnt turkey
I've had burnt steak
I think we've had all we can take.
If our hamburgers weren't black
It'd be such a thrill
Please for our health
Give Dad this grill!

Gary Blaine wins at Alki for this heart-warming entry:

"My grandpa should win the grill because my dad left me when I was one year old and my grandpa took me in and gave me the best life anyone could ever ask for. My grandpa sacrificed a lot to give me everything I have ever needed and wanted. He is also the smartest, funniest and nicest person you will ever meet. I would really love to win this grill for him. The grill he has is old and broken and he loves to grill. I am hoping to have many summer BBQ's with my 'World's best grandpa.'"

At Redondo, competition was for 18 rounds of golf for Dad. The Jenkin Brothers win for this entry for their Dad Scott Jenkins:

"Because we broke 2 windows, one in the front and one in the back yard playing golf."

Redondo music.

SOUTH SEATTLE – Redondo café-bar live music schedule for July:

7/5 Thu Syndee Lee
7/6 Fri Paul Kroeger
7/7 Sat Myles Crew
7/12 Thu Heather Banker
7/13 Fri Myles Crew
7/14 Sat Mike Roy
7/19 Thu Glenn Harrell
7/20 Fri Justin Kausal-Hayes
7/21 Sat Paul Kroeger
7/26 Thu Paul Kroeger
7/27 Fri Myles Crew
7/28 Sat Syndee Lee

Make reservations at Saltys.com/reservations.

Watermelon barbecue-roasted salmon recipe.

If you can't make it in to Salty's in July for this wonderful dish, try the recipe at home by Portland Chef Dana Cress at www.saltys.com/recipes/entrees/watermelonbbqsalmon.asp. But of course you don't want to miss this treat so make your reservation today at http://www.saltys.com/reservations!

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June 2007

Yukon wild salmon arrives from Alaska.

SEATTLE AND PORTLAND – Wild salmon tenderly grilled with pesto beurre blanc and basil garlic butter is a Northwest delight, both simple and grand. This dish is an infinitely delicious celebration of approaching summertime. It's available in June at all Salty's. The salmon is none other than fresh and wild from the Pacific. The Cook Inlet wild salmon run is open and the Yukon River run opens early to mid-June (some say it's the best of all). Nushagak and Quinhagak both open mid-June. "Does life get any better than this," queries Redondo Chef Gabriel Cabrera.

Salmon has always been a crowd-pleaser at Salty's. We create interesting recipes and lovely presentations but beneath the care is the fish itself. "Without the right handling, salmon (like any other fish) loses its texture, mouth-feel and taste. It's critical to get fish from the right sources so it's handled correctly from the time it's caught to its arrival in our kitchens. We want to ensure your family gets the best from ours," says Alki Chef Jeremy McLachlan.

Who do we count on to provide the best of the best? Another family company, Koike Seafood. Owned and run by Paul and Takako Tourangeau (pictured here), Koike opened in 2001 in a small warehouse in Seattle's International District, then moved to their current, larger location in South Seattle later that same year. Paul has always loved fish and has been processing and cutting fish since he was 18. When the time was right, Takako's family helped them raise the money to open their own business. It's tough to open a new business, but Paul had clientele before he made the move and friends in the business who had known him for years. Unfortunately, the impact of 9/11 took a huge toll on restaurants and normal opening struggles were magnified. "It took time to build cash flow," explains Paul. "Between the two of us, we were working 200 hours a week. Starting at 4 a.m. and getting home at 11 p.m. was a short day. Amazingly, we made it through."

They started with one large truck and a small van. They now have five trucks and three employees. "Our crew are hard workers," says Paul. "One has been in the industry 16 years and another for eight years. It's not a pretty business—it's cold even in summer and there are long hours on your feet."

Paul works both with plants/distributors and independent fishermen. He likes the fish from day boats in Southeast Alaska because they only carry 10,000 pounds at a time, meaning they can't stay out more than two days. Fish coming in are fresher, as opposed to those on a larger boat that can stay out for extended periods of time. "Picking from smaller boats guarantees fresher fish. We fly them to Seattle so they're about 12 days fresher than fish you get at the grocery store," explains Paul. The crew at Koike cuts the fish according to what customers request, primarily fillets, and then makes deliveries.

When fish are caught, water retention is critical. The more water retained, the better the taste and texture. For a moist, succulent piece of fish, timing is critical. From the time fish are caught to the moment they go onto a plate, fish lose water. Water loss speeds up once fish are filleted and skinned. That is why Koike only buys day boat whole fish, then fillets them each day per restaurant order.

One of the reasons Koike has been successful is that Paul understands what a chef is going to do with the end product. "Chefs want to produce a work of art for the customer," he says. "Presentation is a key part of the dish. They look for a perfect fillet. If it breaks on the grill, it's not going to be plated. I know how important the quality of the fish is to them and I see pretty much every single fish that we buy. We try very hard every day to meet their expectations."

Alki and Redondo have been buying finfish (exotic and local) from Paul and Takako since 2005. Salty's Purchasing Manager Jamie Meade says, "Paul and I are exploring possibilities of bringing Koike fish to our Portland location as well."

When you're enjoying salmon, halibut, tuna, black cod and more at Salty's, you'll know the care that went into the dish started even before it was caught! Don't miss wild salmon at Salty's in June. Go to Saltys.com for reservations.
(Story by Writer/Reporter Connie Adams.)

New menus include small plates and half portions.

SEATTLE AND PORTLAND – Have you seen Alki Chef Jeremy McLachlan's new dream kitchen? It's adorned with beautiful shiny copper and décor that makes you feel at home. It's a refreshing change. He says, "Salty's owner spent several hundred thousand on all new equipment and it all boils down to increased choices on our new menu. The dinner menu and market sheet now feature half portions. Order Small Plates at lunch or dinner in place of entrées when you want tasty bits." Small Plates includes a Korean-Spiced Kalbi Ribs for $13.95 (add rice for $3.50). A masterpiece on the new menu is the signature dish, Cedar-Smoked Wild Salmon with House Bacon, Granny Smith Apple and Pickled Horseradish Salad, with Black Pepper Gastrique (think yummy citrus) at $29.95 for dinner with half portion $19.95 and lunch $19.95. Yes, you can now get the lunch price at dinner! You won't believe it but you can also get the 8-ounce USDA Prime filet mignon for half size, 4 ounces, and half price at $22.95, normally $42.95 at dinner. If you've got a small stomach, just ask for small portions. His brand spanking new kitchen will make food delivery seamless. "We won't hold you hostage," he says, "so you'll want to come back more frequently especially since you can order half portions and Small Plates." Small Plates and half portions are also featured on the Redondo and Columbia menus. See menus and market sheets at

• Alki - http://www.saltys.com/seattle/menus.asp
• Redondo - http://www.saltys.com/seattle_south/menus.asp
• Portland - http://www.saltys.com/portland/menus.asp

Cocktails to cure malaise.

By Tim O'Brien, Salty's Apothecary

SEATTLE AND PORTLAND – We titled Salty's cocktail menu with a tongue-in-cheek "World-Famous Apothecary Bar" for one reason alone, these cocktails are enough to cure any malaise! Coupled with our funshine decks, they really hit the spot. With over 30 signature cocktails on our menu it is your assignment to find a personal favorite, but two unique cocktails have separated themselves from the pack. The first is Salty's Unbridled Mai Tai. We unleashed our imaginations with the help of Malibu's four flavored rums, Coconut, Passion Fruit, Mango and Pineapple, and with four juices, orange, pineapple, lemon and lime, and topped them all off with a splash of grenadine along with a classic layer of Myers Dark Rum. Our bartenders report that their guests say they won't drink a Mai Tai anywhere else.

Even more successful is the introduction of the Pomegranate Martini. We must be doing it right because it has gained in sales every month. The secret is fresh pomegranate juice. The pomegranate fruit has a vibrant flavor without being overly sweet which makes it a perfect candidate for a martini makeover, just shake and strain. Read more.

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

NWSource.com is asking for your vote. Salty's is nominated in several categories and we hope you'll vote for us! You only have until Sunday, June 3. The categories are listed under "Food & Drink".

• Brunch
• Dessert Spot
• Outdoor Dining
• Groups
• Romantic
• Seafood

I love a good contest and I'd like to know if you don't feel Salty's is worthy. Please email me your thoughts at news@saltys.com.

Father's Day Weekend, June 16 and 17, is fast approaching so be sure to make reservations soon for Salty's Sunday brunch (Saturdays too at Alki), or maybe you want to treat him to a wild salmon or steak dinner. Resident Brunch Pianoman Victor Janusz, Bassist Tim Koss and Saxman Brian Kent will play for fathers on Sunday at Alki. If you can't make it in, give him a Salty's Gift Card. Make reservations at www.saltys.com/reservations or go to https://www.saltys.com/gifts/giftcard.asp to buy gift cards.

The first annual Duwamish Tribe Gala Dinner & Auction honoring Seattle's first people is Sunday, June 10, at 4 p.m. at the Museum of History & Industry. Proceeds benefit Duwamish Tribal Services, a nonprofit organization. Enjoy a live show by Gene Tagaban and The Little Big Band. Highlights include a cocktail reception, a traditional feast and a live auction of Northwest art. See www.duwamishtribe.org/html/Events.html for tickets.

Read more Mintz-Her Words.

Redondo café-bar live music.

SOUTH SEATTLE – Redondo café-bar live music schedule:

Fri 6/1 Paul Kroeger
Sat 6/2 Glenn Harrell
Thu 6/7 Myles Crew
Fri 6/8 Jonny Smokes
Sat 6/9 Billy Farmer
Thu 6/14 Justin Kausal-Hayes
Fri 6/15 Syndy Lee
Sat 6/16 Myles Crew
Thu 6/21 Suyndy Lee
Fri 6/22 Paul Kroeger
Sat 6/23 Myles Crew
Thu 6/28 Billy Farmer
Fri 6/29 Paul Kroeger
Sat 6/30 Glenn Harrell

Make reservations at www.saltys.com/reservations when you want to enjoy live pop music on the beach just minutes north of Tacoma and just south of Seattle.

Wild salmon recipe for the home cook.

If you can't make it into Salty's in June for our wild salmon tenderly grilled with pesto beurre blanc and basil garlic butter then you must try the recipe at home. See www.saltys.com/recipes/entrees/grilledbasilgarlicsalmon.asp for the home-cook version of our recipe courtesy of Salty's at Redondo Chef Gabriel Cabrera.

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May 2007

Taste a "Wild One" on Funshine decks.

SEATTLE AND PORTLAND – It's the perfect time for a fishing trip in the great outdoors at Salty's! Our famous fresh, wild Alaskan salmon is here in Seattle (due mid-May in Portland). On top of that Alaskan halibut catches are plentiful and if we haven't already opened our Funshine decks we will as soon as the sun shines! So come pamper your palate with our new halibut dish Herb-Crusted Pan-Seared Alaskan Halibut with Purple Potato Mash, Veggies, Smoked Tomato Beurre Blanc and Chèvre Butter. It's available at all three Salty's in May. Chef Jeremy McLachaln says, "The herb crust (tarragon, thyme, basil, Italian parsley, dill, chives) gives a nice earthy tone and complements the lean texture of the halibut. The mashed potatoes have a nice buttery flavor and the smoked tomato butter offers a hint of acid to round out the creaminess of the dish." It's a great kick-off to the return of sunshine in the Pacific Northwest. (If you can't make it into Salty's in May, try it at home: www.saltys.com/recipes/entrees/pansearedherbhalibut.asp.)

If you were at Salty's in Seattle in April you may have been lucky enough to taste wild Alaskan troll-caught king salmon from the Sitka-Juneau area. Although that fishery closed at the end of April the Alaska river runs start opening soon afterwards. Salty's new storewide Purchasing Manager Jamie Meade (everyone is thrilled about his promotion from Alki Purchasing Manager) tells us, "First on the list is Stikine River wild salmon opening May 7. The big one we're all waiting for, Copper River wild salmon, will open May 14, but once again may not open on time due to cold temperatures and ice on the river." (Alaska is anxious for that sunshine too!) Meade also reports that although the Oregon Coast opened in April, fishermen weren't coming up with many fish due to rough seas. "Luckily for all of us, California will open this year (last year it didn't) and, depending on how many fish are landed, this should help to lower prices on wild salmon," says Meade. The California fishery is projected to open early in May.

"Our service is as friendly as our waterfront view is gorgeous so don't dilly-dally," says McLachlan. Go to www.saltys.com/reservations and make your reservations today.

Why I chose Witness Tree Vineyard for Portland's wine dinner.

By Jason Ludlow, Salty's Portland Sommelier

PORTLAND – I recently visited the wine country known as Eola-Amity Hills northwest of Salem, Oregon. All the buzz about Witness Tree Vineyard drove me right to their front door. I have to tell you my wife Laurie and I arrived to great fanfare as Owners Dennis and Carolyn Devine were enormously effusive and complimentary about Salty's (which they said they visit whenever they depart Oregon via the Portland Airport). I knew then we had made a fortuitous choice! As I tasted their wines showing depth, elegance, concentration and character, I started envisioning a dinner at Salty's featuring their premium-quality wines.Why do they rate so highly? Read more.

You can still buy Mom her favorite thing, Salty's Sunday brunch!

If you didn't make reservations early for Salty's hugely popular Mother's Day Brunch there's still a way to get in, believe it or not. All you have to do is place the winning bid on Salty's Mother's Day Sunday Brunch Auction and you'll help raise funds for Children's Hospital. All three Salty's have offered up primetime tables for a Mother's Day Brunch (and all proceeds go to Children's Hospital): Table for ten at Alki and tables for four at Redondo and in Portland. Place your bids at the links below with a deadline of Friday, May 11, 18:27:19 (6:27 p.m. and 19 seconds!) . Your reservations will be at 11 a.m. Mother's Day, Sunday, May 13 - Click here to bid on Ebay now.

Ranked as one of the best children's hospitals in the country by U.S. News & World Report, their stated mission is, “We believe all children have unique needs and should grow up without illness or injury. With the support of the community and through our spirit of inquiry, we will prevent, treat, and eliminate pediatric disease.”

Special for Mother's Day Weekend, brunch is served on Saturday too at all Salty's (a few openings remain but not at Alki). All Salty's will serve dinner on Saturday and Sunday (openings for dinner remain at all Salty's). 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. Buy them from your server or go to https://www.saltys.com/gifts and buy them online.

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

Columbia is planning a feast for the Witness Tree Vineyard Winemaker's Dinner on Friday, May 18. Winemaker Steven Westby (right) and Cellarmaster Mark Pape (below right) will be on hand, along with Portland Salty's Executive Chef Dana Cress and Sommelier Jason Ludlow. See www.saltys.com/news/blogs/wine_talk for the full scoop.

The Elliott Bay Water Taxi began daily service between West Seattle and the downtown waterfront Pier 55 (at the foot of Spring Street). It's a great way to get to West Seattle (and Salty's) and explore the West Seattle neighborhood. Our photo is from the 1920's West Seattle Ferry. Read about the memories of the old ferry by West Seattle residents at www.historylink.org/essays/output.cfm?file_id=3497 (HistoryLink.org is an online encyclopedia of local history in Washington State). They recall the days before the West Seattle Bridge existed, when the quickest way to get to downtown Seattle was by ferry (of course that's still true during rush hour today). Starting April 29, free shuttle runs through West Seattle connecting the dock at Seacrest Marina Park to Alki, the Admiral District and the West Seattle Junction. For anyone over the age of 5 (you know who you are), the fare is $3. Weekend service is hourly and on Friday and Saturday nights service is available until 10:30 p.m. Check times and status at transit.metrokc.gov or call (206) 205-3866. When the Mariners play at home, the Friday/Saturday night schedule is in effect. On weekdays, the boat sails approximately every 40 minutes during commute hours and hourly during the middle of the day. Operated by Argosy Cruises, the “MV Sightseer,” a 149-passenger vessel, takes 12 minutes to make the crossing in good weather. The taxi runs through September 30.

The Seattle Cheese Festival is returning May 18-20 with a weekend of activities and fun. You can taste more than 200 artisanal cheeses from local and international producers along the cobblestone street of the Pike Place Market in Seattle. First held in 2005, the Seattle Cheese Festival is a non-profit event that educates the public on handcrafted and farmstead cheese and benefits specialty cheese producers. This year's festival will kick off with the Rolling of the Truckles on Saturday at 10 a.m. when local restaurant owners and the Granite City Curlers race three barrel-shaped cheeses from Beecher's Cheese across the Market. Kids can participate in a scavenger hunt for cheese (like mice in a maze!). Donations of $1 (optional) go toward a scholarship fund for aspiring cheesemakers. Visit www.seattlecheesefestival.com to learn more.

The 16th annual Premier Chefs Dinner that benefits Fred Hutchinson Cancer Research Center will be held on Sunday, May 20 at the Grand Hyatt Seattle. The Northwest's premier chefs will be on hand with amazing food. A wine tasting and reception start at 5 p.m. and the six-course dinner begins at 6 p.m. Cost is $250 guest level or $300 patron level. See www.fhcrc.org/chefs for more information.

Woodinville will be the place to be the weekend of May 26 and 27 for the Washington Wine Highway Festival. Having been at their first event last year, I have to tell you this is really worth attending. It all takes place on the grounds of Chateau Ste. Michelle Wine Estates in Woodinville, Washington. Seventy wineries along with 50 restaurants (including Salty's) will be represented. Go to www.washingtonwinehighway.com for more information.

Feeling lucky and creative? We have a contest for you! Woodinville Wine Country welcomes a new winery, Washington Wine Co., and challenges everyone to "Name it!" The owners are issuing a call to anyone who can come up with the perfect name. Enter on www.WashingtonWineCompany.com through May 30. The winner will receive two cases of Washington Wine Co.'s best wine each year for a decade, a very rewarding prize. The winner will also receive an annual private wine tasting by the winemaking staff when they pick up the annual wine case winnings. Slated to open in 2008, this new 12,000-square foot winery will be a focal point of the much anticipated European-style Woodinville Wine Village.

Read more Mintz-Her Words.

Swingin' songs for Moms and those who love them.

SEATTLE – Salty's resident brunch-time Pianoman Victor Janusz will have his trio swingin' for Moms on Mother's Day Sunday, May 13. Joining Janusz will be his regular Bassist Tim Koss (a Salty's regular) and renowned saxophonist Tobi Stone. "Just returning from New Orleans where she completed a tour with the jazz band Reptet, Tobi is more incredible than ever," reports Janusz. "Every time she joins us for a gig she surprises me with her ability." She has performed with the Billy Tipton Memorial Quartet (toured Europe in 2006) and was nominated for Earshot Jazz Emerging Artist Award. Victor Janusz plays piano at Salty's on Alki Beach in Seattle for Saturday and Sunday brunch. See www.victorjanusz.com for more on the keyboardist. Make reservations at Saltys.com or call us at (206) 937-1600.

Redondo live music.

SOUTH SEATLE – Don't miss the live pop music at Redondo Café-Bar in May. Here's the schedule:

Fri 5/4 Glenn Harrell
Sat 5/5 Poodlebomb
Fri 5/11 Myles Crew
Sat 5/12 Jonny Smokes
Fri 5/18 Billy Farmer
Sat 5/19 Justin Kausal-Hayes
Fri 5/25 Myles Crew
Sat 5/26 Glenn Harrell
Thu 5/31 Jonny Smokes

Call (253) 946-0636 or go to www.saltys.com/reservations and make your reservation today.

Pairing wine with Alaskan halibut and wild salmon

By Tim O'Brien, Salty's Sommelier

On a sunny day the crowds on our decks and in our dining rooms indicate to me that you already know there is no better time to stop by Salty's for outstanding cuisine. Halibut is at its peak of freshness and in great supply and wild salmon is straining to swim into strategically placed nets as we go to print. Read more.

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April 2007

Fresh halibut Nirvana.

SEATTLE AND PORTLAND – The Pacific halibut has a healthy population thanks to the International Pacific Halibut Commission which oversees catch limits in waters off Canada and the US (the Atlantic halibut, a close cousin to the Pacific species, is not so lucky). Northwest anglers are eagerly waiting open season for halibut in April on Puget Sound and in May at the Columbia River marine area. Salty's chefs eagerly await their opportunity to turn fresh halibut into heaven for the rest of us. Portland Chef Dana Cress says, "Try this on for sighs: We oven-roast a juicy cut of Halibut in an Achiote Sauce (a mainstay in the Mexican kitchen) and serve it over exotic Bengalese Kalijira rice (a tiny, aromatic rice) accented with lime and cilantro." He says the dish will be served at all Salty's in April with sidekicks of sautéed onions, tomato and a medley of yellow and Chayote squash, plus a sweet-tart salsa of grilled mango and honey tangerines with a touch of heat from habanero peppers ("but not too much"). "Voila! It's Nirvana on your plate," says Cress.

What about a wine pairing for halibut? Salty's Sommelier Tim O'Brien suggests Riesling. The fresh stone fruit flavors of Riesling compliment the earthiness of our achiote sauce and keep the heat of the dish in check.

O'Brien also wants you to know it's never too soon to plan ahead for summer. All the best accommodations are filling up faster than the sun sets in December. We know that the days are long and hot. In Provence they drink Rosé with summer fare. Here in the Pacific Northwest Riesling is our home-grown equivalent. The perfect picnic wine. Like Rosé from France it has a lower alcohol content and occasionally a hint of sweetness. These qualities help cool spicy dishes, tame salty and fried foods and lend themselves to be enjoyed in the full sun of summer. If your idea of a picnic is cheese and crackers you will pop your cork over Riesling with Feta, Blue or Roquefort cheese. When the thermometer gets above 75 instead of turning to chilled carbonated beverages, stock your cooler with Riesling and discover how refreshing a chilled summer wine can be. (See a great vacation idea in "Wine Futures" below.)

Also on the market sheet at Redondo and in Portland during April is Kona Coffee Bean-Crusted Halibut served over basil-pistachio quinoa with sautéed asparagus and a vanilla bean vodka sauce. If you can't make it into Salty's in April, see www.saltys.com/recipes for halibut recipes that Salty's chefs have prepared for the home-cook. Make reservations at www.saltys.com/reservations and see Just for the Halibut Market Sheets at:

• Alki Beach – http://www.saltys.com/seattle/menus.asp
• Redondo Beach – http://www.saltys.com/seattle_south/menus.asp
• Portland – http://www.saltys.com/portland/menus.asp

For halibut fishing season news see wdfw.wa.gov for Washington. Go to www.dfw.state.or.us for Oregon. There's a Kid's Corner on the www.iphc.washington.edu web site for the International Pacific Halibut Commission. It teaches everything you ever wanted to know about Pacific Halibut at www.iphc.washington.edu/halcom/pubs/kc/kids.htm with a downloadable PDF book anyone who loves halibut would find entertaining.

Time to treat the team.

SEATTLE AND PORTLAND – There's no better reward for a job well done than lunch at Salty's. Surprise your team with Salty's Team Appreciation Lunch, three courses for $17.95. Give them Caesar salad dressed with candied pecans, garlic croutons, Parmesan cheese and topped with their choice of blackened salmon, grilled prawns or grilled chicken. It comes with a cup of Salty's signature seafood chowder with scallops, clams, bay shrimp and bacon as well as their choice of Salty's famous white chocolate mousse cake or ice cream. It's only available for lunch during Administrative Professionals Week® April 23-27. Make reservations at www.saltys.com/reservations. If you can't make it into Salty's, give the next best thing, Salty's gift cards. Buy gift cards at www.saltys.com/gifts and be the real you, the world's best boss.

Wine futures.

By Tim O'Brien, Salty's Sommelier

SEATTLE AND PORTLAND – How would you like a peek into the future? You are a curious person, eager to learn and to make yourself aware of changing trends in the world of wine. You also enjoy wine so don't just sit there waiting for your invitation to visit an Oregon or Washington winery. Get out there, others are! Read more on wine futures and wine-country trip planning.

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

Give Mom Salty's best and make reservations early for Salty's popular Mother's Day Brunch Weekend, Saturday and Sunday, May 12 and 13. Brunch is served on Saturday at Redondo and Columbia (special for Mother's Day) and as always at Alki. All Salty's will serve dinner on Saturday and Sunday. Don't miss this wonderful family tradition, a culinary adventure at Salty's.

Everyone at Salty's works hard to do the best for our guests. We are gratified and satisfied when others notice! Recently, we won several awards we'd like to share with you. On March 12, winners of the Washington Wine Restaurant Awards were announced by the Washington Wine Commission which created the event to spotlight restaurants that support the Washington wine industry. Last year, Alki Sommelier Tim O'Brien was named Sommelier of the Year. This year, he had the honor of bestowing the award on the 2007 winner Dave Coyle of The Metropolitan Grill. My husband Dave and I attended with O'Brien, Alki Director of Sales Collin Forseth, Alki Chef Jeremy McLachlan, Alki Accounting and Office Manager Maggie Hanson, Redondo Managing Partner Terianne Broyles and Redondo Beverage Manager Veronica Smith (pictured here with O'Brien in photo courtesy of Tom Mehren of www.seattledining.com). The MC noted our enthusiasm! Both Redondo and Alki won the Washington Wine Grand Award in the category of fine dining. Salty's as a restaurant group also won in this category. Columbia won a Washington Wine Award of Distinction in the out-of-state category. See www.washingtonwine.org for more on their awards.

Many thanks to the readers of Seattle Magazine – Alki won Best Seattle Brunch (see April issue for more).

Redondo took two top awards in the Federal Way Newspaper Business Awards. Our excitement was again noticeable when it was announced that we won both Best Seafood Restaurant and Best Sunday Brunch. Winners were chosen from a readers' poll that included readers from Federal Way, Redondo, Des Moines, Kent, Auburn and North Tacoma. Redondo's Chef Gabe Cabrera accepted the award with big smiles (pictured here).

Columbia's Managing Partner Linda Addy and Chef Dana Cress are justly proud that The Oregonian listed Columbia in their Happy, Happy Hour Guide with a perfect score! See the story on OregonLive.com

If you're a food and wine lover, save these dates! Don't miss Syrah at Salty's on Alki April 4, from 6 to 9 p.m. Syrah is one of the world's hottest wines right now – it's seducing wine enthusiasts everywhere with bold spices, rich fruit and silky texture. Local Sommelier David LeClaire and Alki Sommelier Tim O'Brien present over 30 wineries for this sixth annual event. Salty's banquet chefs present an array of appetizers designed to pair beautifully with the Syrahs. Sexy Syrah raises funds for FareStart, an organization that empowers men and women to create new lives through food service training, life skills and job placement. In other words, you'll be helping your fellow man by attending! Call (206) 526-1992 or email wineevents@comcast.net for tickets.

Taste Washington is an annual event you can't miss! The Ultimate Wine Experience – The Grand Tasting takes place Sunday, April 15, at Quest Field Event Center. Two-hundred (200!) wineries from Washington offer sips of their prized wines. This is the largest regional tasting in the U.S. Nearly 75 local restaurants will give away tastes to pair with wines. "If you love great wine and delicious food, then this is an event you won't want to miss," says Chris Stone, Washington Wine Commission Consumer Marketing Director. The grand tasting begins with a two-hour VIP wine event at 2 p.m. ($125) followed by general tasting from 4 to 8 p.m. ($85). This remarkable event has grown impressively in the last ten years and we are pleased that both Alki and Redondo will be represented. The Main Stage area will offer information on many popular wine topics such as future trends. See www.tastewashington.org/seattle/daytwo.php for more information. Get your tickets now before it's sold out!

The 18th annual Tuxes and Tails gala to benefit the Humane Society on April 21 will have an Italian flair with many animals and humans wearing costumes. It's bound to be the most "barked about" event of the year. With KOMO TV's Herb Weisbaum and his wife Deb as co-chairs, you can be assured it will be fun! Titled "Una Sera a Venezia," the evening will highlight a pet and celebrity fashion show consisting of 40 local personalities with their own beloved pet or a loving pet begging for adoption. Also included are dinner, live entertainment and a silent and live auction plus a raffle of a $1,000 shopping spree from Nordstrom. Guests in attendance can join in the "fund a need" project to help purchase a mobile adoption unit that can also be used as a classroom to visit schools and as an emergency vehicle to save pets in time of disaster. Auction items include dinners, an overnight hotel stay, a golf package and more! For more about the event, tickets or to find out how to get involved, see www.seattlehumane.org or call (425) 373-5388.

Cal Erath, formerly of Erath Vineyards and the new distributor for Medici Vineyards, will host a Medici Pinot Noir tasting at Salty's in Portland on April 21 at 5:30 p.m. Make reservations for dinner and receive an exclusive sample of this world-class Pinot Noir that is supple, a classic and harvested from their east vineyard in the beautiful Chehalem Mountain Range. "This wine will be poured by Cal himself in our lobby," reports Linda Addy, Managing Partner for the Portland Salty's. Make reservations at www.saltys.com/reservations.

Read More Mintz Her Words.

Redondo live music.

SOUTH SEATLE – Don't miss the live pop music at Redondo

Café-Bar in April:
Fri 4/6 Myles Crew
Sat 4/7 Mark Fuegel, Cory Wild
Fri 4/13 Paul Kroeger
Sat 4/14 Myles Crew
Fri 4/20 Glenn Harrell
Sat 4/21 Jonny Smokes
Fri 4/27 Myles Crew
Sat 4/28 Justin Kausal-Hayes

Call (253) 946-0636 or go to www.saltys.com/reservations for reservations.

Kids' menu is for coloring fun.

SEATTLE AND PORTLAND – You've taken your kids to Salty's brunch on the weekend, but did you know Salty's has special menus for kids for other meals? They'll receive crayons along with their menu since it's also for coloring fun. Chef Gabriel Cabrera introduces a new menu for Redondo in April. He says, "We take care of kids at Salty's! They will love me for this new menu."

Redondo Beach Kids' Menu

All items are $6.95 and include a soft drink and ice cream for dessert.
Peanut Butter & Jelly Sandwich with Potato Chips & Fruit
Cheesey Macaroni & Focaccia
Mozarella Cheese Pizza
Grilled Cheese Sandwich & French Fries
Hamburger & Fries
Fish & Chips
Chicken Strips & Fries
Grilled Salmon & Fries
Salty's Chowder & Salad

Alki Beach Kids' Menu

Wood-Oven Pizzas, Choose Pepperoni or Cheese $6.95
Fish & Chips with Alaskan Ling Cod & Tempura Batter Served with Salty's Seasoned Fries $6.95
Chicken Tenders with Salty's Seasoned Fries & Ranch Dressing $6.95
Penne Pasta with Butter & Parmesan Cheese $5.95
Salty's Kid's Burger with Cheddar Cheese $6.95
Vanilla Ice Cream, Chocolate Sauce & Cookie $3.95
Shirley Temple, Roy Rogers, Milk, Chocolate Milk, Pop $1.00,
Fruity Smoothies $1.95

Columbia River Kids' Menu

Fish & Chips $6.95, Mini-Corn Dog $5.95
Big Kid Burger $5.95, Chicken Strips $5.95
Grilled Cheese Sandwich $4.95
Vanilla Ice Cream, Chocolate Sauce & Cookie $2.95
Milk or Chocolate Milk $1.50
Pop $2.00, Milk Shake $3.75
Shirley Temple or Roy Rogers $2
Fruity Smoothie $3.50

Make reservations at www.saltys.com/reservations and view kids' menus (print them out and color at home just for fun) at:

• Alki Beach Kids Menu
  
• Redondo Beach Kids Menu
  
• Portland Kids Menu

 

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March 2007

Sip Washington wine, get $25.

SEATTLE AND PORTLAND – "We're proud that we've won awards from Wine Spectator, Wine Enthusiast and the Washington Wine Commission for both "Excellence" and "Distinction" and that our Tim O'Brien was named Washington Wine Sommelier of the Year 2006 – but our number-one goal is to make your dinners at Salty's more enjoyable," says Salty's on Alki Managing Partner Bonnie David. "So we have an award-winning offer for you. Try our Washington wines in March and you'll win an award good for $25 off two dinner entrées the next time you come back to Salty's. Pretty terrific, huh?" The offer is available at all Salty's Seafood Grills during Washington Wine Month, yes, even in Oregon, another hotbed of wine lovers. (Offer may not be combined with any other offer; one per table; expires May 1, 2007.)

Taste the sweetest cheeks in the sea! Just for the halibut.

Halibut cheeks are such prized delicacies, fishermen often take them home for themselves. They're the sweetest part of the halibut, made even more scrumptious when Salty's Chefs simply sear it in butter and perfectly pair it with a watercress champagne vinaigrette, housemade Pico de Gallo and mashed potatoes.

"We suggest a chardonnay with your halibut. We just landed one from Burgundy, France, which pairs wonderfully with halibut. It is Olivier Leflaive's Bourgogne Blanc "Les Sétilles" 2005, vibrant and ripe with a finish that lingers," says Salty's Sommelier Tim O'Brien. Why suggest a French Chardonnay during Washington Wine Month? See story about Chardonnay.

We know you'll be excited to hear that the dreamiest of all white fish, fresh Alaskan halibut arrives mid-March when Salty's chefs present you with A Platter of Alaskan Halibut Three Ways featuring Halibut Ceviche, Romano-Asiago Halibut Cake and Seared Halibut with Tomato-Caper Dressing. Make your reservations today. If you can't make it in to Salty's, you'll want to try Salty's recipes at home. Find four new wonderful halibut entrees and appetizers at http://www.saltys.com/recipes.

Three Rivers Winery dinner at Alki.

SEATTLE – At the base of the Blue Mountains in the wheat fields of southeastern Washington State lie the vineyards of the Walla Walla Valley Appellation. In this "Best Wine Destination of 2005" (by Sunset Magazine), there are 65 wineries where there were only four in 1984. Travel and Leisure writer Bruce Schoenfeld says Walla Walla is "poised to become America's second destination for wine tourism." (The first is Napa). He says, "Some of America's best vintages are currently being made in Walla Walla".

Adding to this thriving viticulture is the enthusiasm of Holly Turner, the winemaker for Three Rivers Winery, which is Salty's Sommelier Tim O'Brien's selection for Alki's next wine dinner. Why "three" rivers? The name Three Rivers represents the three most prominent rivers in the two Appellations from which the winery sources its grapes: the Columbia, Snake, and Walla Walla Rivers. (The Columbia Valley Appellation includes the subappellation Walla Walla.)

Noted Wine Writer Paul Gregutt lauds the Three Rivers winemaker, "Turner is one of a small number of winemakers who seem to have a built-in gift for achieving balance and complexity." When she took over as head winemaker in 2002 she established a style distinctly her own. In an interview with Gregutt she explains, "For me it's all about balance. I don't want too much wood or alcohol; I want everything to flow on the palate. My wine should be juicy in the mouth but not too toasty, with no burn. Everything I do with wine is based on tasting and balance."

Salty's on Alki's wine dinner menu by Chef Jeremy McLachlan features fresh Alaskan halibut, which becomes all the rage in March since it's the beginning of the season. Sommelier O'Brien says, "My toughest task was to decide which of Holly's many excellent wines to feature at our dinner." Here's the menu:

The Menu ON ARRIVAL Chardonnay, Columbia Valley 2005 Merlot, Columbia Valley 2002 FIRST COURSE Amuse Bouche Three Samplings of Tasty Bites Meritage White, Columbia Valley, 2004 SECOND COURSE Cassoulet Duck Confit, House Sausage Syrah, Boushey Vineyard, 2003 THIRD COURSE Port Wine-Poached Pear Salad Rustic Bleu Cheese, Almond Praline, Micro Greens Cabernet Sauvignon, Columbia Valley 2003 FOURTH COURSE Halibut Prepared Two Ways Savory & Salty Meritage Red, Columbia Valley 2002 FIFTH COURSE Dessert Caribbean Dream with Passion Fruit, Mango & Coconut Late Harvest Gewurztraminer, "Biscuit Ridge Vineyard" 2005

The wine dinner is set for Tuesday, March 20. Appetizers are served at 6:30 p.m. with dinner at 7:00 p.m. The cost is $95, excluding tax and gratuity. Please call (206) 937-1085 by Friday, March 16, for reservations. Seating is limited.

See more at http://www.threeriverswinery.com
http://www.wallawallawine.com
http://www.travelandleisure.com/articles/americas-latest-vintage http://wine.appellationamerica.com
See Gregutt's article at http://archives.seattletimes.nwsource.com

Sip "Sexy Syrah" at Alki, for FareStart.

SEATTLE – A vast array of Northwest boutique wineries invite you to come taste test one of the world's hottest wines at one of the world's hottest view restaurants – Syrah at Salty's on Alki in Seattle. Syrah is seducing wine enthusiasts who have an affection for red wines with bold spices, rich fruit and silky texture. Salty's Chefs will serve appetizers designed to showcase Syrah's outstanding affinity for food. Salty's Sommelier Tim O'Brien invites you to cast your vote in a "Washington Syrah vs. the World's Syrah" challenge.

Presented by Seattle wine-lover and Sommelier David LeClaire and Salty's Sommelier Tim O'Brien on Wednesday, April 4th, at Salty's on Alki from 6 to 9 p.m. R.S.V.P. by Monday, April 2nd. Buy tickets for $35 at www.farestart.org. For more information, please call (206) 526-1992 or email David LeClaire at winelover99@comcast.net.

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

Taste Washington's 10th Anniversary includes an Education Day, a full day of educational seminars presented by the nation's top enological experts, on April 14, 9 to 4 p.m. at Seattle's Bell Harbor Conference Center . New on the agenda is an evening event for 20 Somethings, future and present fans of Washington wine, with a Washington wine tasting, live local music and culinary delights prepared by some of Seattle's hottest young chefs including Alki's Jeremy McLachlan on Saturday, April 14, 7 to 11: 30 p.m. with a cost of $40. Don't miss the Ultimate Wine Experience on Sunday, April 15, 4 to 8 p.m. at Quest Field Events Center where you can meet winemakers, sip wines and sample foods, all for $85. See www.tastewashington.org to purchase tickets. See adjacent photo of me with Salty's Sommelier Tim O'Brien who won Washington Wine Commission Sommelier of the Year 2006 (I'm still giddy over that one, do I need to tell you). Read more Mintz Her Words.

Pianoman celebrates 2nd anniversary.

SEATTLE – Alki's exclusive brunch Pianoman Victor Janusz celebrates a second anniversary as the weekend music-man on Sunday March 18. Joining him are members of his regular trio, Bassist Tim Koss (a Salty's regular) and Saxophone great Mark Taylor. Both musicians are featured on his most recent album Cosmo Street. The group's eclectic set promises an unpredictable mix of standards like "Our Love Is Here To Stay," pop-rock Lou Reed's "Perfect Day," Steely Dan's "Deacon Blues" and bossa "Triste" and "Girl from Ipanema."

"These two years have flown by," Janusz tells us. "I have really enjoyed knowing that on the weekends I get to tickle the ivories at the greatest brunch in Seattle, the greatest view, and most of all, the greatest staff at any venue I work at. That has been the nicest surprise, the way I feel very at home here, and that fellow employees will make a request or ask me to learn a new song I don't know yet," he says.
Don't miss a very special brunch date with the VJ Trio. Go to www.saltys.com for reservations. Go to www.victorjanusz.com to see more on Salty's favorite pianoman's whereabouts.

Redondo live music.

SOUTH SEATTLE – Don't miss the live pop music at Redondo Café-Bar in February:

Fri 3/2 Myles Crew
Sat 3/3 Mark Fuegel & Cory Wilds
Fri 3/9 Paul Kroeger
Sat 3/10 Jonny Smokes
Fri 3/16 Billy Farmer
Sat 3/17 Myles Crew
Fri 3/23 Myles Crew
Sat 3/24 Mark Fuegel & Cory Wilds
Fri 3/30 Glenn Harrell
Sat 3/31 Poodlebomb

Call (253) 946-0636 for reservations or go to www.saltys.com/reservations/

Celebrate Easter with Salty's Brunch!

Make reservations early for Salty's popular Easter Brunch Weekend, Saturday and Sunday, April 7 and 8. Brunch is served on Saturday at Redondo and Columbia (new for this year) and as always at Alki. All Salty's will serve dinner on Saturday but not Sunday when they serve Brunch all day from 8 a.m. to 7 p.m. Don't miss this wonderful family tradition, a culinary adventure at Salty's. Holidays reservations must be made by phone: Please call (206) 937-1600 for Alki, (253) 946-0636 for Redondo and (503) 288-4444 for Portland.

Give your friends and family our best: Salty's gift cards.

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 them from your server when you visit us or go online to https://www.saltys.com/gifts/giftcard.asp (a secure site).

 

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February 2007

Taste the amazing crab crab lovers love.

SEATTLE AND PORTLAND – "First, it's king crab from Alaska. Better yet, it's red king crab from Bristol Bay, the most succulent and flavorful. Plus, you get two full pounds of it, surrounded by roast potatoes, veggies and a dipping tub of melted butter," says Salty's on Alki Chef Jeremy McLachlan. At $49.95 for two, lunch or dinner (except on Valentine's Day), it's the star of Salty's "You-Crack-Me-Up" Crab Festival, happening now and not to be missed, especially during Valentine's Week.

"King crab is the epitome of fresh delicate flavors accented with a hint of sweetness. You can say the same about Riesling. The flavors are stunning but the wine is almost weightless on your palate making it the perfect choice," says Salty's Sommelier Tim O'Brien. Paired with a light Cold Creek Riesling from Chateau Ste. Michelle, this is the most romantic dinner in town.

The Salty's February "You-Crack-Me-Up" Crab Market Sheet also features Dungeness Crab (well, it wouldn't be a Crab Festival without Dungeness Crab) and Sweet Corn Chowder with Pablano Relish (if you love winter soup you have to try this one) and Crab Fritters with Apple Honey and Pepper Dipping Sauce (these are so good you must try the recipe at home if you can't make it into Salty's in February). Crab Festival Market Sheets start February 1:

• Alki Menu
• Redondo Menu
• Columbia Menu

"Red king crab is the most coveted crab in the world said by some to be tastier than lobster. It gets its name from the color it becomes after it's cooked (it's actually a burgundy)," says Chef McLachlan. In the U.S. king crab is synonymous with Alaska where there are several species: red, blue, golden and scarlet. Red king crab is the most highly prized. See The Alaska Fisheries Science Center for more on red king crab: http://www.afsc.noaa.gov/kodiak/photo/crabgprkc14a.htm or go to the Fisherman's Express web site http://www.fishermansexpress.com/king-crab-101.html for "King Crab 101–Lessons from a Crab Fisherman."

Make reservations at http://www.saltys.com/reservations

For recipes see Crab Chowder and Crab Fritters

Happy Hour spirits and treats are for light or promiscuous nibblers.

SEATTLE AND PORTLAND – Unwind after work with Salty's new cocktail menu and a selection of treats for light or promiscuous nibblers. "We named our new cocktail menu Salty's World-Famous Apothecary Bar Menu because it's intended to lift your spirits," says Beverage Creator Tim O'Brien. "The menu now at all three Salty's is dedicated to the Art of the Cocktail with fresh ingredients, flavorful spirits and innovative recipes that you have come to expect from Salty's," he says. "We establish new classics like the Pomegranate Martini, the Mojito Makeover and Salty's Unbridled Mai Tai," he says. A guest favorite is the U-Pick Lemondrop: Pick from a vast array of flavored premium vodkas to build a custom Lemondrop from scratch.

There are now several Happy Hour-priced cocktails at both Redondo and Alki. "A Day at Redondo Beach" features Malibu rum, amaretto, and o.j. with a splash of grenadine for $5.99. Alki has a Pomegranate Martini for $6 (regularly $8.49). In Portland, Margarita on the rocks is $4.25.

"Of course you want to nibble along with your cocktail, and when you come during Happy Hour pricing you'll want to order several dishes and nibble promiscuously," says Redondo Chef Gabriel Cabrera. Cabrera recommends his home-made Jalapeno Pepper Poppers. So robust they're bigger than life, these peppers are stuffed with Dungeness crab and served with a frisky red pepper remoulade that nearly reawakens the crab, all for $6.99 (served only during Happy Hour). The Alki Café-Bar menu is renowned for it's wood-oven roasted pizzas (although not available for Happy Hour) and now Redondo is jumping on board with a nine-inch Home-made Happy Hour Pizza served three ways: Pepperoni, Alfredo and Basil, or choose Pesto and Tomatoes for $6.99 (only available during Happy Hour).

Alki Chef Jeremy McLachlan's Happy Hour culinary adventures include the No.-1 hit Korean-Spiced Kalbi Ribs (pictured here) marinated in an intoxicating Korean barbecue sauce and served with toasted sesame sauce and scallions for $5.75 (regularly $9.95). "If you've never had Korean Kalbi ribs then it's high time you experience this wonder of the culinary world," says McLachlan. "To me it's the meaning of life," he says with a characteristic grin. He also recommends the Happy Hour half-order of Seattle's Cheesiest Nachos with red and yellow tortillas, pulled chicken, house-made salsas with a kick and toppings galore all for $5.50 (regularly $8.50 half order or $16.95 which serves two to three people).

In Portland another star dish is the unimpeachably tasty Local Asparagus Ravioli with onions, crimini mushrooms, arugula, caramelized fennel for $4.99 (regularly $10.95 and with Dungeness Crab $13.95). An all-time favorite, Fried Blackened Calamari with a trio of sauces for $3.99 (regularly $9.99), may very well be the best on the planet.

Happy Hour hours for Redondo now include Friday and Saturday 8:30 p.m. to closing. You can also come Monday to Saturday 2 to 5:30 p.m. and Sundays 5 p.m. to closing. Happy Hour hours for Alki and Columbia are Monday to Friday 3 to 6 p.m. At Columbia, Saturday is also included.

Peruse Happy Hour and Apothecary Bar menus and live music schedules at http://www.saltys.com/food_wine/bars_live_music.asp and then come into Salty's Happy Hour and feel a particular joy sipping Salty's spirits and nibbling promiscuously on Salty's culinary delights.

Eating fish aids your eyesight: Seafood = seefood.

By Kathryn Kingen, Salty's Partner

SEATTLE AND PORTLAND – Salty's is all about seafood. We also specialize in world-class waterfront views. Sometimes we get a little carried away and spell seafood "seefood" because the fish and the view are combined in our fabulous Salty's experience. Sometimes our guests like to tell us that we have misspelled this word on our menu. In light of recent research the question needs to be asked, Should Webster's consider changing the spelling to "seefood"?

Two studies recently published in the Archives of Ophthalmology show that eating a diet rich in fish can actually help protect our eyesight. Fish are low in fat, high in protein and an excellent source of omega-3 fatty acids. The studies, performed in the US and Australia, show that men and women who ate fish once or twice a week, reduce their risk of macular degeneration (the greatest cause of blindness in people over 40) by 36% and 40% respectively. It isn't yet known for certain why eating fish protects our eyesight, but the speculation is that the omega-3 fatty acids richly contained in fish work to neutralize free radicals in the eye, preventing the formation new blood vessels and with reducing inflammation. These studies confirm previous research, which gives health providers the confidence to recommend that we eat fish at least once or twice a week.

So we invite you to follow the advice of the good doctors. Come to Salty's, savor our delicious fish (our Chefs do the cooking for you), enjoy our stunning views (you'll "see" what we mean) and maybe you'll start spelling it "seefood" too.

Read more at CBS News online.

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

Watch and learn! Producers Paula Nemzek and Nicole Metcalf are getting ready for KCTS Chefs 2007 to air on February 24. Alki Pastry Chef Jane Gibson made her famous "Jane's Best Cake Ever" (see photo) at a taping in our pastry kitchen with KCTS Host George Ray. Now the viewing audience will learn the secrets of her cake! Gibson's segment will show at 11 a.m. on February 24 and again at 3 p.m. on Sunday, February 25. The program includes the promotion of the cookbook with recipes from over 200 restaurants in Washington and British Columbia. Included are recipes from Redondo Executive Chef Gabe Cabrera and Alki's Executive Chef Jeremy McLachlan. As always, isn't it great to support public television through eating? See http://www.kcts.org/weekend/kitchen/chefs/about/ for more.

AOL City Guide Winners! Many thanks for all of your votes. We greatly appreciate it. The winners are:

• Alki #1 Best Brunch
• Alki #2 Best Restaurant with a View
• Redondo #1 Best Outdoor Dining
• Columbia #2 Best Romantic Restaurant

Wine Enthusiast Awards: In their ongoing search for America's best wine-driven restaurants, Wine Enthusiast awarded both Columbia and Alki the "Award of Distinction" for their wine and restaurant menu. Receiving this award proudly for Columbia is Sommelier Jason Ludlow. He notes that Columbia was only one of two restaurants in Portland to receive this award and one of four in Oregon. Alki Sommelier of the Year Tim O'Brien has accepted this award for the past three years and is most appreciative for this recognition. In Washington, only 18 restaurants have won this award. Read more on Mintz-Her-Words Blog.

Redondo live music.

SOUTH SEATLE – Don't miss the live pop music at Redondo Café-Bar in February:

Thu 2/1 Glenn Harrell
Fri 2/2 Paul Kroeger
Sat 2/3 Myles Crew
Thu 2/8 Darrell Data
Fri 2/9 Myles Crew
Sat 2/10 Poodlebomb
Thu 2/15 Billy Farmer
Fri 2/16 Anis
Sat 2/17 Justin Kausal-Hayes
Thu 2/22 Paul Kroeger
Fri 2/23 Paul Kroeger
Sat 2/24 Myles Crew

Call (253) 946-0636 for reservations or go to http://www.saltys.com/reservations/.

Make a date with your favorite fish for Valentine's Week.

SEATTLE AND PORTLAND – "You'll love Salty's Valentine's romance. We give you a view from virtually every table. We offer extraordinary world-class cuisine. And to top it off, perfectly friendly service," says Alki Managing Partner Bonnie David.

On the February Market Sheet you'll find Alaskan Red King Crab for Two, with two pounds of crab for $49.95, a perfect choice for Valentine's Week lunch or dinner (and for all of February). "We'll treat you and your date like a royal couple so make a reservation today," says David. See http://www.saltys.com/reservations for reservations.

Valentine's Day special menus available on Wednesday, February 14, are found here:

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. Go to https://www.saltys.com/gifts and buy one today.

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January 2007

Grilled salmon and prawns marry on Basmati Mt.

SEATTLE AND PORTLAND – "Grilled salmon and prawns marry on Basmati Mountain and the wedding is on your plate at Salty's," says Redondo Beach Chef Gabriel Cabrera. This delightful seafood couple is skewered on brochettes with crisp, juicy peppers and onions grilled within a whisper of perfection. They're dressed up in a dreamy white balsamic-honey glaze and mated on a mountain of basmati rice kissed with sun-dried tomatoes alongside a red pepper remoulade.

"You're invited to this wedding on a plate in January," says Salty's Sommelier Tim O'Brien, "and we suggest you pair it with a glass of Chateau Ste. Michelle Cold Creek Riesling." This Riesling is one of Washington State's finest. Apricot and honeysuckle greet your nose followed closely by a rainbow of citrus flavors with tangerine leading the way. Planted in 1973, it is the 30th harvest from the Cold Creek Vineyard, one of Washington State's oldest and warmest vineyards. The fruit from Cold Creek is intense and concentrated due to the small berry size that this vineyard consistently produces. Lip-smacking fruit wrapped up in bracing acidity elevates this Riesling above most and places it alongside the best in the world.

"Come in and enjoy a glass or share a bottle over lunch or dinner and you will agree Cold Creek Vineyard and Salty's offer excellence in a world of average," says O'Brien. It makes for a perfect union with you and your family, friends or associates at Salty's in Seattle or Portland. Please call for your reservation today or go to http://www.saltys.com/reservations. If you can't make it in, see http://www.saltys.com/recipes/entrees/salmonprawnskewers.asp for the recipe to try at home.

Sokol Blosser wine dinners at Portland Salty's.

PORTLAND – In 1971, when Bill and Susan Sokol Blosser planted their first vines in the Dundee Hills, there was no Oregon wine industry. Now Dundee, in the heart of the Willamette Valley, is the epicenter of Oregon Pinot Noir. Still family owned, with the second generation taking the helm, Sokol Blosser farms 72 acres, crafting wines with a sense of place. You can experience their elegant, seductive estate wines at two Portland Salty's winemaker's dinners in January. Alex Sokol Blosser and Lee Medina will host two dinners featuring five courses of fresh, local food paired with Sokol Blosser wines. Susan Sokol Blosser will make a guest appearance at one of the dinners (see following story).

"I chose Sokol Blosser because of our strong relationship and their reputation in the wine community," says Portland Beverage Manager Jason Ludlow. "Not only does our staff know their family (they host our Valentine's event annually), but also we especially like that they run their business as we do Salty's, going the extra mile with unbridled passion."

Sokol Blosser farms organically and views all buying and building through the lens of The Natural Step, a science-based systems framework for sustainable business practices. Examples would be using cork because it's a renewable resource and remodeling offices with sustainable products. Sokol Blosser's underground barrel cellar became the first in the country to earn the U.S. Green Building Council's prestigious LEED certification.

Wines featured at the two wine dinners include Pinot Noir, the grape at the heart of Sokol Blosser, a seductive grape that pulls you back to the glass, evokes thought and presents subtle texture and complexity. The commitment behind the passion means careful handwork on each vine, hand harvesting and fermentation in small lots, and aging 16 months in small French oak barrels from 14 different cooperages.

You can't be serious all the time. Sokol Blosser makes wines that help you kick back and enjoy life. Their proprietary wines, Evolution and Meditrina, also featured at the dinners, are spirited, whimsical, and a delicious way to relax and laugh with a group of friends. Evolution's mantra says it all: Chill. Pour. Sip. Chill. At Salty's. In January.

The Menu

1st Course
Sokol Blosser Pinot Gris '05
Trio of Tapas, Sweet Gorgonzola & Lobster Fritters, Cured Hamachi
with a Lemon-Coriander Vinaigrette, Lamb-Stuffed Piquollo Peppers

2nd Course
Sokol Blosser "Evolution" 10th Edition (Non Vintage)
Smoked Dungeness Crab & Wild Greens

3rd Course
Sokol Blosser Pinot Noir Dundee Hills '04
Classic French Onion Soup

4th Course
Sokol Blosser "Meditrina" (Non Vintage)
Braised Veal Chop, Roasted Tomato & Chanterelles, Finished with Sauce Italienne

5th Course
Sokol Blosser Late Harvest Riesling '05
Caramel Mousse in a Hazelnut Cookie Basket, Marionberries & Poached Pears

Call (503) 288-4444 with your reservation soon because there are only 20 seats each at two evenings, Thursday and Friday, January 25 and 26. The cost is $95 (all inclusive). See http://www.sokolblosser.com for more about the winery.

Read more about: At Home in the Vineyard: Cultivating a Winery, An Industry, and Life

AOL Cityguide is asking for your vote.

AOL City Guide is asking for your vote. Salty's is nominated in four categories and we hope you'll vote:

• Alki for Best Brunch at http://cityguide.aol.com/seattle/bestbrunch
• Alki for Best Restaurant with a View at http://cityguide.aol.com/seattle/bestrestaurantswithaview
• Redondo for Best Outdoor Dining at http://cityguide.aol.com/seattle/bestoutdoordining
• Columbia for Best Romantic Restaurant at http://cityguide.aol.com/portland/bestromanticrestaurants

You have until January 12 to vote. "I love a good contest and I'd like to know if you don't feel Salty's is worthy.

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

Hit-and-Run Victim Chris Niemeyer needs your help! Struck by a hit-and-run driver and left to die on the side of a dark road during the worst part of our mid-December windstorm, this brave young man is fighting to recover from severe trauma. He's a popular part-time server at the Redondo Beach Salty's restaurant and a father to be, but now he is at Harborview Hospital in serious condition with his life turned upside down. With the love of his family, fiancé and friends, Neimeyer is striving to recover. With massive injuries, his medical bills are enormous and the Redondo and Alki team members are collecting funds, sending recovery wishes and doing their best to let Chris know that people care. If you can contribute please send funds to any branch of the Washington Mutual Bank. Harvard Market Branch, which is administrating the funds, can be reached at (206) 461-7172 ext. 3. See http://seattlepi.nwsource.com/jamieson/296711_robert21.html for a story by P-I Columnist Robert L. Jamieson Jr. For an ongoing journal see http://www.caringbridge.org (select Visit and then enter "chrisniemeyer" for the Site Name). We at Salty's extend heartfelt recovery wishes to Chris Niemeyer and his family.

"Gifts from the Earth" features Alki Executive Chef Jeremy McLachlan as one of 15 celebrity chefs to raise funds for South Seattle Community College Foundation on Saturday, January 27. This annual spectacular fund-raiser includes a reception, silent and live auction as well as a featured celebrity chef multi-course dinner with Washington wineries. Book your table with Chef McLachlan as soon as possible as tickets sell quickly. Other celebrity chefs include Bill Morris from Seattle's Rainier Club, Bobby Moore from Barking Frog in Woodinville, Washington, Roy Breiman from the Salish Lodge in Snoqualmie, and Wayne Johnson from Andaluca in the Seattle Read more on Mintz-Her-Words Blog. Mayflower Hotel. The event highlights the college's Culinary Arts, Hospitality Management and Wine Studies programs. Proceeds support the South Seattle Community College Foundation "Fund for Opportunity." Send emails to ssccfoundation@sccd.ctc.edu or call (206) 764-5809 to purchase tickets for $125. See http://www.southseattle.edu for more information.

The rumors are true, Salty's musicians go Broadway.

SEATTLE – "For a few weeks now, the whispering has been growing steadily louder in the back of the Salty's on Alki Beach café-bar. Did they get it? Did who get it? Did who get what? What are you all talking about?" says Matt Weiner, Blue 4 Trio bassist.

Well, now it's official. Mike Daugherty and Matt Weiner, the drummer and bassist, regulars in Casey MacGill's Blue 4 Trio, are excited to report they garnered roles in the 5th Avenue Theatre production of the musical Buddy: The Buddy Holly Story.

Daugherty will play the part of Jerry Allison, the drummer in Buddy's band The Crickets. Weiner will assume the role of Joe B. Mauldin, The Crickets' bass player. Both musicians have been honing their skills under Broadway veteran Casey MacGill's tutelage Monday and Friday nights at Salty's in Seattle for several months. MacGill played on Broadway as a lead in the original cast production of Swing!

After 13 sensational years in London, Buddy, the musical, and some say the greatest rock ‘n' roll story, is on the road coming to Seattle in February. This smash hit musical charts the meteoric rise of the legendary Buddy Holly, from his country roots in Lubbock, Texas, to his groundbreaking debut at Harlem's Apollo Theatre and, finally, to the fateful concert with Ritchie Valens ("La Bamba") and the Big Bopper ("Chantilly Lace") in Clear Lake, Iowa. With over 20 sensational hits, including "Peggy Sue," "That'll Be The Day," and "Maybe Baby," Buddy proves the music never died. Packed with raw energy and an infectious beat, this rollicking tribute to one of the giants of popular music is sheer unadulterated fun.

Buddy opens for previews February 13 and runs for three weeks until March 4. During this time and for a short time before the show starts, Daugherty and Weiner will be unavailable for performances at Salty's. Fear not, MacGill is lining up a cavalcade of local stars to fill their shoes. Don't be surprised if West Seattle legend Orville Johnson or Teatro Zinzanni-fixture Hans Teuber show up. When Buddy wraps up in Seattle, MacGill's original band will reunite. Be sure to check them out while you can in January and see the upcoming replacement schedule at http://www.blue4trio.com (see the "Shows" page).

You can win free tickets to Buddy just by filling out a Comment Card every time you dine at Alki during January. There will be a drawing in early February for the single winner of the two tickets. If you don't want to take any chances, call (206) 625-1900 or go to http://www.5thavenue.org and order your tickets today. See also http://www.buddythemusical.com and stay tuned for more in the next issue of Salty's Good Times.

Redondo café-bar live music.

SOUTH SEATLE – Don't miss the live pop music at Redondo Café-Bar in January:

1/4 Thu Billy Farmer
1/5 Fri Poodlebomb
1/6 Sat Myles Crew
1/11 Thu Glenn Harrell
1/12 Fri Paul Kroeger
1/13 Sat Mark Fuegel, Cory Wilds
1/18 Thu Jonny Smokes
1/19 Fri Paul Kroeger
1/20 Sat Dave Christensen
1/25 Thu Jonny Smokes
1/26 Fri Mark Fuegel, Cory Wilds
1/27 Sat Paul Kroeger

Make reservations at online or call us at (253) 946-0636.

Make a date with your favorite fish for Valentine's Day. Or give the present with a future, Salty's gift cards.

SEATTLE AND PORTLAND – Valentine's Day is fast approaching. What a great time to make reservations for you and your favorite fish. The drama of our views from virtually every table. Flawless, friendly service. Reserve your love table today for Valentine's dinner at http://www.saltys.com/reservations or call us.

If you can't make it into Salty's, the next best present is a Salty's Gift Card, the present with a future. They're available in any denomination and presented in attractive packaging. Place orders with Salty's servers when you visit or go to https://www.saltys.com/gifts and buy your gifts today. Use them at any Salty's.

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