|
|
|
|
|
|
|
|
GOOD TIMES NEWS BLOGDecember 2007Salty's christens Tea Time.
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:
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.
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:
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.
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
Mintz–her words.By Eileen Mintz, Public Relations Spokesperson for Salty's 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!
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!
"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 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:
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! November 2007Salty's launches delectable new Love Boat appetizers!
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 SommelierWe 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! Make Oyster Festival reservations at www.saltys.com/reservations today. Celebrate the holidays with some famous Characters!
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. 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.
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
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 wordsBy Eileen Mintz, Public Relations Spokesperson for Salty'sChef 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.
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 Redondo live music.SOUTH SEATTLE - Redondo café-bar live music schedule: 11/2 Fri. Myles Crew 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:
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! October 2007Salty's serves "3-for-$30 Dinner" just once a year.
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
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!
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:
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'sAlki 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. 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.
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.
Redondo live music.SOUTH SEATTLE – Here's the Redondo café-bar live music schedule for October: 10/5 Fri Jonny Smokes 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! September 2007Don'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.
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, SommelierIf 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.
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 Save these dates for wine dinners.By Eileen Mintz, Public Relations Spokesperson for Salty'sSave 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).
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'sWant 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.
"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. Don't miss Redondo Beach live music.SOUTH SEATTLE – Redondo café-bar live music schedule: 9/1 Sat Glenn Harrell 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! August 2007Lavender 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: 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, SommelierSalty'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-OwnerSEATTLE 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.
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'sIt'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.
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. Win a Salty's gift box and dinner for 2!
Redondo café-bar live music.SOUTH SEATTLE – Redondo café-bar live music schedule for August: 8/2 Thu Glenn Harrell Please go to http://www.saltys.com/reservations and make your reservation today. July 2007
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
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
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.
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.
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.
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/
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.
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).
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:
"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
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.
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.
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:
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.
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/.
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.
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.
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
City Guide is asking for your vote. Salty's is nominated in four categories
and we hope you'll vote:
You have until January 12 to vote. "I love a good contest and I'd like to know if you don't feel Salty's is worthy. Please email me at eileenmintz@comcast.net with your thoughts," says Salty's PR Spokesperson Eileen Mintz.
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.
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.
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.
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.
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. 
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 
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 - 
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.
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. 
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!
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. 
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. 
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. 
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. 
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 
"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'."
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
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. 
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.
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. Please email me at 
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 
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. 
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 
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
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 
Born
to be wild with watermelon barbecue-roasted salmon and Walla Walla wine.
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. 
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. 
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."
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.
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 
(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 
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 
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 
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. 
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! 
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 
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). 
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. 
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 
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.)
