Salty's Blogs

We're happy to announce Salty's very own channel on YouTube with a plethora of videos, mostly cooking school creations, by Salty's on Alki Chef Jeremy McLachlan. Chef Jeremy Creates Hollandaise Sauce, Chef Jeremy Sharpens Knives, Chef Jeremy Cuts Up An Onion – all videos created for your pleasure and in partnership with MyNorthwest.com and KTTH Radio. You've heard about "Eat, Drink and Be Happier with Salty's Chef Jeremy," our new radio show on KTTH 770AM? It's every Saturdays at 11 a.m. and it's news you can use, just like our cooking videos. Hope you enjoy!

We make crabby people happy.

SEATTLE AND PORTLAND - If you love crab, get ready to get happy at Salty's. It's crab harvest time and you're invited to our annual "You Crack Me Up" Crab Festival, and let's not forget, it's also Salty's Magical March of the Nutcrackers! We especially want to draw your attention to our featured dish, a Basket of Hot Dungeness Crab Legs, served as an appetizer or entrée in December only - just let us know if you want a half pound, full pound or two pounds. We serve these luscious treats with a basket of roasted sourdough baguette topped with Parmesan cheese and a garlicky shallot and fresh herb butter.

Our chefs are serving lots of crabby dishes in December including Dungeness Crab Cakes, Dungeness Crab Mac & Cheese and, for a special holiday meal, Live Dungeness Crab - kept fresh for you in our salt-water tanks in the lobby.

Salty's sommeliers have just the right wine for you to try with our crab - Riesling. Its vibrant floral notes combine with the sheer, almost weightless quality of the wine making it a perfect partner to crab. They both display a hint of sweetness. Rieslings frequently have peach, nectarine and pear flavors and include lemon and lime in their fruit spectrum. Oregon and Washington both produce high quality Rieslings so you can drink local and not trade down in quality. We even have a famous German winemaker Dr. Ernest Loosen teaming up with Chateau Ste. Michelle to craft Eroica, an old world Riesling made with Washington fruit.

The measure of great crab and a winning Riesling is in their remarkable purity and freshness. Salty's is where to find them both. So come grab a bib and get crab happy - and don't miss Salty's Magical March of the Nutcrackers. Make reservations and peruse our menus online at Saltys.com.

Taste the magic of our Santa Brunches.

SEATTLE AND PORTLAND - Join us for our holiday weekend brunches and experience a Northwest award-winning culinary adventure and the unbelievable Magical March of the Nutcrackers. Bring the kids for photos with any of our Nutcrackers or Santa on any Saturday and Sunday. Large party? No problem! Here's just a sampling of some of the delectable items you'll find on our holiday brunch buffet:

Leschi Elementary School Choir returns to Alki for Saturday brunch, Dec. 19.

SEATTLE – "Join us in welcoming the return of Leschi Elementary School Choir singing to the tunes of Alki's own Piano-man Victor Janusz," says Alki Marketing Manager Jada Wood.

Janusz and his VJ Trio will perform their holiday show "Swingin' in the New Year" on Wednesday, December 16, from 7 to 10 p.m. with Mark Taylor, renowned sax player, and Tim Koss, on bass.

Leschi Elementary School Choir (pictured here in 2008), led by founding director Debbie Cavitt, will gather at Salty's piano for Saturday brunch December 19, from 10:30 to 11 a.m. Cavitt is the 2007 KIRO-TV Seattle's Stars champion. The children, kindergarten through fifth grade, have performed for Nelson Mandela, the Alliance for Education, Harry Belafonte at Benaroya Hall and opened for Kirk Franklin, a gospel singer. Make reservations today.

Ring in the New Year at Salty's.

SEATTLE AND PORTLAND – Come to Salty's for a spectacular, unforgettable New Year's Eve dinner. Here's your menu:

Nutcrackers come to life.

SEATTLE AND REDONDO BEACH - On the day that the nutcrackers came marching in to their places at Salty's on Alki and Salty's at Redondo in mid-November, the wind was blowing, Evergreen City Ballerinas

a chill was in the air and the magical nutcrackers were gently unloaded one by one. Tchaikovsky's beautiful music The Nutcracker played in the background while ballerinas from Evergreen City Ballet performed and led the march. It was a magical moment and one that you can witness yourself at the start of the Santa Brunches, on Saturday, December 5 at Alki and Sunday, December 6 at Redondo, when the ballerinas will grace us again with a brief performance in the restaurants.

Evergreen City Ballet will perform The Nutcracker beginning on Saturday, December 12, as they capture the holiday spirit through the beauty of dance and music. Come and see the dancing snowflakes and take a journey with Clara and her prince to an enchanting far away land. This magical classic is ideal for the whole family to enjoy. For more information, please visit www.evergreencityballet.org (they're in Renton) and of course there's Seattle's Pacific Northwest Ballet at www.pnb.org - well, we love them both!

The perfect present for Dad: T-Birds and dinner for only $55.

REDONDO BEACH – You've heard that Salty's at Redondo is now on the Seattle Thunderbirds Roster. When you're planning game night, you can now include the choicest three-course dinner in town. Dad would love it! You should buy tickets for him today! He gets to pick one of three appetizers, entrées and desserts, all included in the game ticket for $55 per person. We even give you and Dad a free van ride to the game at ShoWare Center in Kent. Your ShoWare seats are all premium selections.

First come to Redondo with plenty of free parking and enjoy our fabulous waterfront views along with your dinner. After dinner we'll drive you and Dad to the Thunderbirds hockey game, and after the game we'll bring you back to Redondo. No waiting in line. No fuss. Just family fun! All you have to do is pick your game night: Jan. 8, Fri. Everett 7:35 p.m.; Jan. 23, Sat. Portland 7:05 p.m.; Feb. 6, Sat. Portland 7:05 p.m.; Feb. 20, Sat. Everett 7:05 p.m.; March 6, Sat. Spokane 7:05 p.m. Dinner is 4:45 p.m. for 7:05 p.m. game time; dinner is 5:00 p.m. for 7:35 p.m. game time. Tickets are on sale now for only $55 per person (does not include tax or gratuity). See the menu and then call (253) 945-8248 to buy your tickets today.

Don't miss the Portland Christmas Ships Parade Dec. 9-20.

PORTLAND - Each holiday season, thousands of people line the banks of both the Willamette and Columbia Rivers to watch 55 to 60 decorated boats and yachts on parade. Some of the best views are from Salty's on the Columbia! For many local area boaters, this is a family tradition as each owner designs and builds their own unique, lighted Christmas displays. Many return year after year, but each year new boats also join the flotilla and bring with them new lighted holiday exhibits.

Just for the occasion, we'll serve complimentary wine tastings in our lobby for all Parade nights. Here's the schedule for visiting wineries, their representatives and the wines available for tasting:

Visit www.christmasships.org for the fleet schedule. This is such a popular Portland tradition that we recommend reservations or call us at (503) 288-4444.

Chef's Blogs

Good for you!

By Kathryn Hilger Kingen

Recipe for "holiday catch up" - Are you running short of time during the holidays? Wouldn't it feel great if you could get a few of those things on your list checked off? I was reading an article from the Wall Street Journal the other day titled "No Time to Read This? Read This" by Sue Shellenbarger and it really rang true with me. My take away from it was that you can get a lot done if you just break down tasks into small manageable moments of time. So let's take a closer look at an idea developed by an Italian Time Management guru named Francesco Cirillo. Have you ever seen those cute little kitchen timers that look like a tomato? You give the tomato a twist and it starts to tick. A unit of time set on this tomato clock he calls a Pomodoro (the word pomodoro is Italian for tomato). The idea is to decide what you want to accomplish and then set the timer and do it. There is a time management theory that suggests that if you only need to do something for a small but manageable amount of time then you are more likely to get the goal done. Let's see, if your kids knew that they only had to spend fifteen minutes cleaning their rooms would they be more likely to do it? If you decided that you only had fifteen minutes to clean the kitchen could you make a big dent? If you told yourself you only had to exercise for thirty minutes would you be more likely to do it? Okay fifteen? There you go! Set the timer, get 'er done, Pomodoro! Read more of my blog.

Give a toy and get a free brunch!

REDONDO BEACH - Help deliver a message of hope to less fortunate youngsters - bring in a new unwrapped toy to Salty's at Redondo and we'll give you a free Sunday Brunch for Salty's at Redondo. The U.S. Marine Corps Reserve will distribute your toys as Christmas gifts to needy children in our community. Your free Sunday Brunch may be used January through March 2010 and requires that you purchase one additional adult Sunday Brunch at the time of redemption (one per table/party, may not be combined with any other offer or promotion or used on Valentine's Day).

Toys must be received by December 20, 2009. It's the time of year for holiday cheer. What could be better than giving a toy and getting a free Sunday Brunch at Redondo Beach! See toysfortots.org for more information.

Spritz cookies, quintessential holiday butter cookies.

SEATTLE AND PORTLAND - Just for holidays, you must try our recipe for Spritz cookies, the quintessential holiday butter cookie. See saltys.com/recipes/desserts/spritzcookies.asp for the recipe.

Free shipping and free $20 gift at Saltys.com.

SEATTLE AND PORTLAND - Looking for a great gift idea? Salty's online gift shop has wonderful Northwest gift ideas. You can bring Salty's March of the Nutcrackers into your home for the holidays with our new five-inch tall hand-blown and hand-painted German glass ornament for $16.95. We have cookbooks, Salty's Blackening Spices, Boisterous Oyster Sauces, coffee mugs, bar glasses, T-shirts, sweatshirts and gift box sets.

Salty's gift box sets include the Home Cook's Gift Box for the chef inside you, or a friend, or a loved one, Mom or Dad, wife or husband, whomever loves to cook at home. It includes Salty's "Simply Fresh" cookbook, Blackening Spice and Seasoning Salt, an apron and four jars of Boisterous Oyster™ Sauce, all for $69.

Get a $20 promotional gift card* for every $100 purchased with free shipping through New Year's Day! (Promotional cards do not include tax, gratuity or alcohol and may be used from January 1 to April 15.) Visit our gift shop at Saltys.com/store today.

November 2009

Wow! Thanks so much for all your votes on Seattle Citysearch. We're beaming with pride and joy! Salty's on Alki Beach won:

Two no-cook ways to celebrate Thanksgiving in Seattle or Portland.

SEATTLE AND PORTLAND - Enjoy the Thanksgiving holiday with your family and friends this year without the hassle of cooking and cleanup. Salty's will do all the work for you, whether it's in the restaurant or to go!

Salty's bountiful Thanksgiving Buffets feature traditional items like carved turkey, stuffing and all the goodies you would expect along with Northwest seafood specialties. Here are the menus:

If you can't make it into Salty's for Thanksgiving, or want to spend the holiday in your own home, Salty's chefs will work their magic to make it happen! All you have to do is pick it up!

Gerry's favorite blackened oysters.

SEATTLE AND PORTLAND - This November we're having fun with oysters in honor of Salty's "Aw Shucks" Amorous Oysters Festival. Our featured dish is Gerry's Favorite Blackened Oysters. We give it homage at all three Salty's in November only. The oysters are tossed in Salty's blackening spice and pan fried, then served in a creamy pool of grits. The dish is served with a simple Mexican-style pico and a chipotle-style aïoli. Served for lunch or dinner at all Salty's, we suggest you pair it with a Porter-style beer. Porter is a rich, smooth creamy style beer. With the onset of cooler weather, a robust porter with flavors of nuts and chocolate is the next best thing to a warm fire. The fabulous flavors are centered around dark roasted malts which provide coffee and smoky notes. This beer brings big flavors to tame our Blackened Oysters with wet waves of glorious complexity and a smooth finish. Make reservations and if you can't make it in here's a home recipe.

This holiday, dine with the nutcrackers at Salty's.

Chef's Blogs

Two pianomen named Vic headline for Alki Thanksgiving!

SEATTLE - Salty's resident Brunch Pianist Victor Janusz will perform a special set on Thursday, November 26, for the Thanksgiving Buffet from 11 a.m. to 4 p.m. This is Vic's fifth annual Thanksgiving performance at Alki! He welcomes another Vic at 4 p.m., Vic Peters, to play the "nightshift" from 4 to 8 p.m. so patrons can give thanks for live music throughout the Thanksgiving feast!

Peters is well known for his seasoned career at 13 Coins Restaurant and many other venues throughout the Northwest. Mr. Peters also sings and plays trumpet as well as keyboards, and has taught music at all levels for more than twenty years. See more about the two Vics at http://www.scn.org/~vpeters/ and www.victorjanusz.com then call (206) 937-1600 for your reservations!

Hey, Seattle T-Birds fans: Your games now come with dinner for only $55.

REDONDO BEACH - Salty's at Redondo is now on the Seattle Thunderbirds Roster! When you're planning game night, you can now include the choicest three-course dinner in town. You pick one of three appetizers, entrées and desserts, all included in your game ticket for $55 per person. We even give you a free van ride to the game at ShoWare Center in Kent. Your ShoWare seats are all premium selections.

First come to Redondo with plenty of free parking and enjoy our fabulous waterfront views along with your dinner.

After dinner we'll drive you and your family to the Thunderbirds hockey game, and after the game we'll bring you back to Redondo. No waiting in line. No fuss. Just family fun! All you have to do is pick your game night: November 6 Spokane at 7:35 p.m., or November 20 Kamloops at 7:35 p.m. Dinner is at 5 p.m. and tickets are on sale now for only $55 per person (does not include tax or gratuity). Call (253) 945-8248 today.

The Seattle Thunderbirds are a junior ice hockey team based in Kent, Washington, and part of the U.S. Division of the Western Hockey League. They play in the brand new ShoWare Center in the heart of Kent. Several National Hockey League players started with the Thunderbirds, most notably Petr Nedved, Chris Osgood and Patrick Marleau. Visit the Seattle Thunderbirds website at www.seattlethunderbirds.com for more information.

Holiday English musical Jack and the Beanstalk comes with dinner or brunch for only $50.

REDONDO BEACH - Following in the incredibly popular footsteps of Cinderella and Aladdin, Centerstage brings you its third annual English Christmas pantomime, Jack and the Beanstalk.

Forget silent action, "panto" is a boisterous, high-energy musical designed for kids from 5 to 105. Full of painfully funny gags (many of which you have heard before), guys dressed as gals, gals dressed as guys, popular songs and glorious costumes. Jack and the Beanstalk is guaranteed to brighten even the chilliest winter's day.

Invite your date to dinner at Salty's and then enjoy this high-energy musical at Centerstage Knutzen Family Theatre, just a hop, skip and jump away from Redondo Beach. Or choose Sunday Brunch. All for only $50 for adults and $18 for kids 12 and under. Dinner includes a three-course menu, and Sunday Brunch includes a mouth-watering array of selections perfect for a pre-show holiday Sunday matinee.

Show dates are November 28 through December 20. Choose dinner on Fridays or Saturdays at 6 p.m. with showtime at 8 p.m. Or choose Sunday Brunch at noon with showtime at 2 p.m. Tickets for $50 include VIP seats, dinner/brunch and free parking. Call us at (253) 945-8248 for your tickets. See http://www.centerstagetheatre.com/plays.html#Beanstalk for more.

Good for you!

By Kathryn Hilger Kingen

Take a walk. The holidays are just around the bend. It is a time of celebration, gathering of friends, family, fun and delicious food. It is easy to want to enjoy all of the wonderful goodness that makes itself available to us during this season. The whole trick to staying happy and healthy is really balance. Energy in balanced by energy out.

Our family enjoys a great tradition with many families in our neighborhood. We play a huge game of soccer with all of our kids on the morning of Thanksgiving. Rain or shine we all show up and play an often-muddy game in the fresh air. We all love this tradition and try hard to make it every year. Afterwards we all head off for our turkey dinner knowing that we earned a little caloric grace. A little kcal energy out before we put more kcals (kilocalorie) in, an attempt at finding a little balance for the day. It doesn't have to be that organized or exciting though - the real goal is that your exercise becomes a healthy habit. It could be as simple as a walk. Walking is a perfect exercise for almost everyone, and it is so refreshing and easy to do it can become that holiday-inspired habit you are searching for.
Read more.

Free shipping and free $20 gift at Saltys.com starts Sunday, November 1st.

SEATTLE AND PORTLAND - Looking for a great gift idea? Salty's online gift shop has wonderful Northwest gift ideas including cookbooks, Salty's Blackening Spices, Boisterous Oyster Sauces, coffee mugs, bar glasses, stainless steel waterbottle (say Buh-Bye to plastic), T-shirts, sweatshirts and gift box sets.

Salty's gift box sets include the Home Cook's Gift Box, pictured here. Buy this for the chef inside you or a friend, or a loved one, Mom or Dad, wife or husband, whomever loves to cook at home. It includes Salty's Simply Fresh cookbook, Blackening Spice and Seasoning Salt, an apron and four jars of Boisterous Oyster Sauce, all for $69.

October 2009

We were so lucky to have had the wonderful Eileen Mintz as a member of our Salty's team and her memory will remain with us always. Many of you also knew her, and we want to share something special from her past with you. She was so proud to have been a winner on the Pitfall Game Show and now a friend has uploaded the shows, four in all, to YouTube. She would absolutely love that we're all able to share her good times. Here's to making your own good times! We hope you come visit us at Salty's in October.

Have you tasted our Chef Jeremy's new radio show?

SEATTLE - Get fresh with our Chef Jeremy on-mike every Saturday at 11 a.m. with the hottest, most entertaining call-in cooking show in Seattle. Tune in to "Eat, Drink, and Be Happier" on 770 AM KTTH to get answers to all of your culinary conundrums from the most fun-loving expert on air.

Radio Host Jeremy McLachlan, aka Executive Chef at Salty's on Alki, always focuses on what's fresh and in season throughout the year, from wild salmon to veggies straight from the farmers' market. Topics range from cheese and wine to exotic spices, seasonal seafood and tips to steak perfection. It's news you can use, like how to make cooking a kick in the head!

This Saturday, October 3, his theme is "Where are the Tomatoes?" In his own words, he explains the reason for this timely topic: I was walking around the local farmers market and I started to realize there are no freakin' tomatoes around! Once I came to this realization I screamed "ARRRRRGH." I think the couple walking next to me thought I was a pirate. Yes, the vegetables that we use in our household thirty percent of the time are no longer locally grown. I am blaming that yellow orb in the sky. So this week I am going to teach you how to cook with root vegetables. Root vegetables are vegetables that grow in the ground. Huh? Hence the name "root," because they are roots. There are some amazing root vegetables that you can work with. We have sunchokes, parsnips, rutabagas, potatoes, turnips, carrots, celery root (celeriac), shallots and garlic. I am going to feature my mashed potatoes on this week's show. We add a special ingredient that makes them sooooo tasty. See Jeremy's Roasted Garlic Mashed Potatoes recipe.

Stay tuned and join Salty's on Alki Chef Jeremy McLachlan on "Eat, Drink, and Be Happier" on KTTH AM 770 every Saturday at 11 a.m. Don't be shy, call (800) 465-8770 or (206) 421-0770 with your culinary questions! Listen to previous podcasts at mynorthwest.com/chefjeremy where you'll also find Jeremy's radio blog.

"3 Courses for $30 Dinner" aka Urban Eats aka Oregon Bounty.

SEATTLE AND PORTLAND - A wonderful thing happened in 2006 when we introduced our guests to a new, one-price, multiple-course multiple-choice dinner for just $30. Our guests loved it and asked us to make it available every year. Salty's "3 Courses for $30 Dinner" lets you pick one of three appetizers, entrées and desserts - all for a fixed price of $30.

Salty's in Portland will feature an all-Oregon three-course menu to celebrate Oregon Bounty, a statewide campaign showcasing products made, caught or grown in Oregon. Chef Dana Cress offers you exquisite Oregon ingredients from all regions in the state. The selections on the Portland menu will change over the next two months, all of which reflect the bounty of Oregon.

In Seattle, Salty's Alki Chef Jeremy McLachlan says the menu for both Alki and Redondo restaurants is also called the Urban Eats menu in a citywide promotion and includes first course choices of Twisted Caesar Salad, Signature Seafood Chowder or Coconut Tiger Prawns. Main entrée choices are Cedar-Smoked Coho Salmon, Dungeness Crab Mac & Cheese and "The Only But Never Lonely," an eight-ounce New York steak. Third course options are Salty's classic White Chocolate Mousse Cake, Crème Brûlée or house-made ice cream or sorbet with house-made cookies. The menu is served in October only, Sundays through Thursdays in Seattle and daily in Portland. View menus at

Make your reservations for October today! (White Chocolate Mousse Cake photo by Ilya Moshenskiy www.ilyafood.com)

Hey, Seattle T-Birds fans: Your games now come with dinner for only $55.

First come to Redondo with plenty of free parking and enjoy our fabulous waterfront views along with your dinner. See Redondo's "3 Courses for $30" menu. After dinner we'll drive you and your family to the Thunderbirds hockey game and after the game we'll bring you back to Redondo. No waiting in line. No fuss. Just family fun! All you have to do is pick your game night: Oct. 17 Prince George 7:05 p.m.; Nov. 6 Spokane 7:35 p.m.; or Nov. 20 Kamloops 7:35 p.m. Dinner is at 5 p.m. and tickets are on sale now for only $55 per person (does not include tax or gratuity). Call (253) 946-0636 today.

The Seattle Thunderbirds are a junior ice hockey team based in Kent, Washington, and part of the U.S. Division of the Western Hockey League. They play in the brand new ShoWare Center in the heart of Kent. Several National Hockey League players started with the Thunderbirds, most notably Petr Nedved, Chris Osgood and Patrick Marleau. See ShowareCenter.com and SeattleThunderbirds.com for more.

World-premier rock musical Carl Sagan's Contact comes with dinner or brunch

REDONDO BEACH - For theatre lovers who want something old and something new, South Puget Sound's resident professional theatre, Centerstage, has something for everyone. The 2009-2010 season is off to a stellar start with a brand new rock musical: Carl Sagan's Contact, running September 25 through October 18, 2009.

Carl Sagan's widow, Ann Druyan, recently wrote to Centerstage, "My feeling is hugely positive ... I really believe your Contact has a place on Broadway and all around the planet." With a keen eye toward future regional or New York runs, author Alan Bryce emphasizes, "Centerstage is dedicated to bringing high quality entertainment at an affordable price to South Puget Sound."

You've been looking for the perfect night out and here it is! Invite your date to dinner at Salty's at Redondo, then enjoy the musical, Contact, at Centerstage, just a hop, skip, and a jump away from Redondo. Or choose Sunday Brunch, a perfect time before the matinee. Dinner includes a three-course menu and Sunday Brunch includes a bountiful, mouth-watering array of selections, all for only $50.

Choose Friday or Saturday Dinner at 6 p.m. with Showtime at 8 p.m. or choose Sunday Brunch with Showtime at 2 p.m. Includes VIP seats, free parking. Tickets are on sale now for $50 per person (does not include tax or gratuity and may not be combined with any other offer). Please call us today at (253) 946-0636 for reservations! Visit CenterStageTheatre.com and BroadwayWorld.com to read more.

Chef's Blogs

Holiday party includes Magical March of the Nutcrackers.

SEATTLE AND PORTLAND - Don't miss Salty's fantasy storybook setting this holiday season. It's sure to make your get-togethers the best you've ever experienced anywhere! Holiday lighting will showcase giant life-sized Nutcrackers standing tall all around our dining rooms to give your family, company banquets and private parties a special touch of enchantment! Join us for holiday dinners, luncheons or our famous brunches. We promise we'll win you over with the nicest, most attentive service you've ever experienced, anywhere. And the parking is as free as the view. See our catering menus:

To top it off we'll give you, the party planner, a $100 gift card, good at any Salty's, if you book your catered event of 25 or more by October 15. Call us today for your personal tour of our world-class dining rooms. We look forward to serving you. (Nutcrackers photo by Ilya Moshenskiy www.ilyafood.com)

Pyramid and MacTarnahan's Breweries join Salty's in Portland for a Beermakers Dinner.

PORTLAND - Salty's in Portland is proud to partner with local microbreweries Pyramid and MacTarnahan's on Thursday, October 29, 2009, for an autumn beermakers dinner. Pyramid Breweries

While it is common to see food and wine paired together, beer and food are fast friends, too, but their compatibility is less often celebrated. There is no better timing for a beermakers dinner than as we bid farewell to summer and hello to autumn. As the weather turns crisp, join us for a unique celebration of soul-warming ales and the Northwest's best ingredients, all with an incredible view of the mighty Columbia River. Our sommelier and chef and Brewmaster Vasilios Gletos will be present to talk about each beer selection and why it pairs perfectly with our menu choices. Our menu below is a collaboration of Sommelier Matthew Carter and Chef Dana Cress. Read more for menu.

Seefood® Paradise, for very few clams.

PORTLAND - Salty's is your everyday seafood paradise. You can have a fabulous lunch or dinner with us for very few clams. Our Blue Plate Special, for example, is just $9.95 for lunch and $19.95 for dinner. It changes every day and it's a whale of a meal for a minnow of a price when you consider the parking is free, the trillion-dollar waterfront views are incomparable, and the servers are as friendly as family.

Did you know that Kids Eat Free, Monday through Thursdays? One child entrée is free with an adult entrée purchase. And have you heard of our Brunch Happy Hour? Get in here a little earlier (seated before 10 a.m.) and we'll take five bucks off each adult brunch. On top of that we also have a variety of lunch items that are $15.95 or under: Tillamook Cheddar Bacon Burger, Bourbon BBQ Chicken Burger, Halibut Fish Tacos, Prime Rib Dip, Tuna Melt and more. At dinner look for several items at $19.95 and if you just aren't in the mood for a huge meal, ask for our Café Menu with all items $15.95 and under. See our Portland menus then make reservations or call us at (503) 288-4444.

Salty's on the Columbia bartender voted #5 in the country for Bombay Sapphire and GQ Magazine's inspired bartender search.

PORTLAND -

This year, 2009, Bombay Sapphire partnered with GQ Magazine for the third annual "Inspired Bartender Search." Bombay Sapphire's team of Master Mixologists embarked on an exciting trip across America to discover what the country's most skilled bartenders are concocting with their favorite gin. The search for these creative cocktails exposed the latest mixology trends, the hottest ingredients and the most inventive tricks of the trade within the mixology industry. Bartender Todd Murchison from Salty's on the Columbia was awarded fifth place honor for his Gin-A-Per Cocktail. With a total of 762 mobile votes, Todd came in fifth place out of all participants from forty markets throughout the country. See the recipe for Murchison's acclaimed Gin-A-Per Cocktail.

Good for you!

By Kathryn Hilger Kingen

Here's to living healthy! Sometimes people ask me what my philosophy is on how to live a healthy, balanced, nutritious life. I love to wax on and on about the topic but truthfully there is very little that needs to be said. I love to look into the eyes of my questioner and say that I bet they could tell me in just a few sentences what makes for good nutrition and a healthy life. It is almost innate and quite simple. Eat real foods made from whole ingredients, colorful fresh fruits and vegetables, whole grains, fish, poultry and meats, fresh dairy. Breathe deep, get some exercise and keep it simple!

My favorite food and nutrition author Michael Pollan (In Defense of Food and The Omnivore's Dilemma) identified what he calls the American paradox: "The more we worry about nutrition, the less healthy we become." We can't find our best nutrition in a single-ingredient bottle. It comes from the brilliant complex of nutrients found in each ingredient of our food. Nutrients in each food seem to work together to perform a specific mission that alone could not be done. There is a sort of cooperative reliance of one nutritive ingredient assisting, transporting or enhancing the other to do the job of keeping us healthy. That is why a "balanced" diet is critical. In the absence of a multifaceted nutrient-rich diet our bodies can get off kilter. Read more.

September 2009

Grab your favorite oyster lover and get ready to tickle your taste buds.

SEATTLE AND PORTLAND - You're feeling a little frisky and it must be that you're anticipating Salty's Aw Shucks Amorous Oyster Festival. It's time to grab your favorite oyster lover and get ready to tickle your taste buds. Our chefs are serving up a barbecue-style top sirloin rubbed with great spices paired with crispy oysters coated in a lemon-pepper salt. We're calling it Barbecue Salt-Crusted Top Sirloin and Crunchy Oysters with Salt-Crusted Baby Yukon Potatoes, Grilled Asparagus and Dill Hollandaise (Roma beans replace the asparagus in Portland).

"Oysters and steak are like butter and lobster, well, not that good, but close," says Chef Jeremy McLachlan, beckoning you to try this dish, the ultimate surf and turf duo. The steak is rubbed with a blend of smoked salt, smoked pepper, cayenne pepper, chili powder, garlic and onion granules, coriander, cinnamon, nutmeg and tomato powder. The oysters are dredged in eggs and then a mix of Wondra flour, ground panko and ground phyllo dough and then finished with lemon pepper. We serve them with baby Yukon potatoes tossed in drawn butter and kosher salt, baked until soft (and then the salt is rubbed off with a towel). The asparagus is simply tossed in lemon, oil and salt then grilled.

Our hollandaise is a classic preparation made by warming egg yolks and salt over a double boiler then emulsifying it with drawn butter and finishing with chopped dill, lemon and cayenne pepper. Our sommeliers also recommend that you bring in your favorite oyster lover and pair this with a glass of Malbec, which is fruity (for the fried oysters) yet full (for the steak). Come in for lunch or dinner - available in September only - and if you can't make it in here's the recipe.

Chef's Blogs

Only a few spots left at Cooking with Class!

SEATTLE - There are only a few spots left for the eighth annual Cooking with Class event held September 15 at Salty's on Alki. Join us and cook with three chefs of your choice. You'll enjoy the fruits of your labor paired with wine and beer). The event is put on by SeattleDining.com and they feature raffle prizes and a live auction, all to raise funds for Providence Heritage House at the Market and Providence ElderPlace-Seattle. Tickets are $125 at www.seattledining.com/cwc where you will also find the chefs featured and the class food topics.

Under the Alki Moon wine dinner with guest Chef Roberto Russo.

Save the date Thursday, October 29, for Salty's Under the Alki Moon wine dinner. The dinner will feature Salty's on Alki Executive Chef Jeremy McLachlan and Famed Italian Chef Roberto Russo's five-course menu of Northwest Cuisine with Italian Flare. The cost of the dinner is $75 excluding gratuity and tax. We will pair Russo's dishes with Italian wines and Jeremy's dishes with Northwest wines. What a treat! Enjoy Italy and the Northwest all at the same time! Call (206) 937-1085 for reservations and watch for the menu coming soon.

You could win cool prizes at our TV football parties,
maybe even the Seahawks.

REDONDO BEACH - Come join us for Sunday and Monday night pro-football games and enter to win all sorts of snazzy weekly prizes. Like everything from nifty shot glasses, souvenir beer mugs, Salty's caps, free chowder and who knows how many more.

But wait, there's more! We'll also have drawings on the last Monday of the month with prizes that range from choice appetizers to $20 Salty's gift cards to our world-famous Sunday brunch!

The big Kahuna grand prize drawing will be held on Monday, November 30th. The winner gets the Seahawks: Two tickets to a Seahawks game in December!

And everyone wins in the food and beverage categories. We'll have plenty of bargain-priced yum-yum pizzas, mouth-watering beers and lots of other refreshments to keep your whistle wet while you cheer your favorite team on to victory. Or not. Here's two items you won't want to miss, usually available only from 4-6 p.m. but also available during the games.

Margarita Mondays $6.99
Order a Margarita and receive a Seviche for free,
a classic presentation with bay scallops and bay shrimp
marinated in lime and lemon juice.

Made-from-Scratch Pizza - Sundays and Mondays $6.99
Medium size in two classic styles: pepperoni and
cheese or Italian sausage, black olives and green peppers
(available while supplies last).
Pair it with your choice of Bud Light,
Salty's Amber or Blue Moon Draft for only $2

It's all just for fun with good pals! You won't find any better gathering place this football season than at Salty's on Redondo Beach. Just fill out a comment card with your name, phone number and email address and you'll be entered to win! Make your reservations today. Bottoms up!

Don't miss our Portland Pinot Celebration next Thursday.

PORTLAND - Amazing Pinot Noir producers, fresh seafood, a bounty of backyard ingredients and the mighty Columbia River are our Oregon celebrities. In honor of these local superstars, Salty's Sommelier Matthew Carter will host our First Annual Panoramic Pinot Celebration on Thursday, September 10, 2009 beginning at 6 p.m.

Enjoy wine tastings from 15 Oregon Pinot producers - Erath, Sokol Blosser, King Estate, Patricia Green Cellars, Panther Creek, Cooper Mountain and many more. Chat with folks from the wineries and learn about the process, passion and perfection that go into each bottle of Oregon Pinot Noir.

Salty's Executive Chef Dana Cress will present hors d'oeuvres to complement the wines, like smoked wild salmon with salmonberry preserves, albacore tuna niçoise, duck roulade with pancetta relish and black mission figs with Humboldt Fog chèvre.

A panoramic view of the Columbia River serves as the backdrop to what is sure to be a lovely evening of sipping, noshing and mingling. On this special night only, remarkable wine purchase discounts will be offered, and Salty's gift cards, paraphernalia plus bottles of wine will be given as door prizes.

Reservations are highly recommended (must be 21 or older). Cost is $29 per person. Hope to see you there! Please call us at (503) 288-4444 today. See more at www.willamettewines.com

Pyramid-MacTarnahan's beer dinner in Portland

PORTLAND - Save the date Thursday, October 29, when Salty's on the Columbia will partner with local microbrewery Pyramid Breweries for a five-course beermaker's dinner. Pyramid has been winning awards in the craft of brewing for more than 25 years. Founded in Washington, Pyramid has alehouses in Seattle, Portland and California. While it is common to see food and wine paired together, beer and food are fast friends, too! The timing couldn't be better as the weather turns crisper, join us for a unique celebration of soul-warming ales and the Northwest's best ingredients, served up with the incredible view of the mighty Columbia River. Join Salty's Sommelier Matt Carter, Chef Dana Cress and Brewmaster Vasilios Gletos as they discuss each beer selection and why it pairs perfectly with menu choices.

Apricot Hazelnut-Stuffed Prawn Wrapped in
Applewood Bacon finished with a Honey Gastrique
Pyramid Audacious Apricot Ale

Roasted Quince with Herbed Goat Cheese
Field Green Salad, Preserved Lemon Vinaigrette
Pyramid Haywire Hefeweizen

House-Made Lobster "Sausage"
finished with a Lobster Coral Mustard
Mactarnahan's Amber Ale

Grilled Pork Tenderloin with Sweet Potato & Gorgonzola Gnocchi
finished with Juniper Berry Demi-glace
Pyramid Thunderhead India Pale Ale

Salty's Caramel & Chocolate Marquis
with a Beer Nut & Pretzel Crust
MacTarnahan's Winter Humbugger Porter

Cost is just $59 per person for five courses and five beers. The dinner starts promptly at 6:30 p.m. Please call (503) 288-4444 for reservations today. Seating is limited. Visit www.pyramidbrew.com for more on Pyramid's award-winning brews.

How to get a world-famous $609 brunch for only $38.95.

SEATTLE - Just come to Salty's on Alki for brunch this weekend. It's truly an extraordinary value we calculated this way: If you were to order each of our brunch dishes in the world's finest restaurants you'd have to pay $609. Our price is just $38.95! Just look at the menu online at Saltys.com and you'll see it's more than a great value. It's also the most delicious brunch you'll find. Anywhere. It even includes the music of Seattle pianist Victor Janusz!

To add $10 more to your savings, just do this: Join us early! If your entire party is present and seated by 9 a.m. any Sunday (except holidays) we'll carve another $10 off each person. It doesn't get any better than this and it's available to all groups of ten or less, when you request it. Make reservations today.

How to get a world-famous $609 brunch for only $32.95.

REDONDO BEACH - Just come to Salty's at Redondo Beach for brunch this Sunday. It's truly an extraordinary value we calculated this way: If you were to order each of our brunch dishes in the world's finest restaurants you'd have to pay $609. Our price is just $32.95! Just look at the menu online at Saltys.com and you'll see it's more than a great value. It's also the most delicious brunch you'll find. Anywhere. Make reservations today.

To add $5 more to your savings, just do this: Join us early! If your entire party is present and seated before 10 a.m. any Sunday (except holidays) we'll carve another $5 off each person. It doesn't get any better than this and it's available to all groups of ten or less, when you request it. Make reservations today.

How to get a world-famous $609 brunch for only $34.95.

PORTLAND - Just come to Salty's in Portland for brunch this Sunday. It's truly an extraordinary value we calculated this way: If you were to order each of our brunch dishes in the world's finest restaurants you'd have to pay $609. Our price is just $34.95! Just look at the menu online at Saltys.com and you'll see it's more than a great value. It's also the most delicious brunch you'll find. Anywhere. (Bottomless champagne brunch is $39.95.)

Share your photos on Facebook and you could win free brunch for two!

SEATTLE AND PORTLAND - The great photo contest winner on Facebook for August is Andrew Clapp (see photo of a fabulous evening view) for Alki and Fred for Redondo (another fabulous view photo). Hey, Portlanders, submit your favorite photo and you too could win free brunch.

We love your photos and welcome you to upload your favs to FaceBook.com/SaltysSeafood and you could win free brunch! One winner will be chosen for each Salty's! Winning photos will be published in Salty's Good Times news blog. Our crack team of experts will once again pick the winners who will be notified by October 9.

Life on the water.

By Michael Paige, Photographer

Uninvited, the wild mallard hen Lovey and her boyfriend Guido, brazen and confident, trespass deep into the heart of my floating home in search of - cat kibble! Never mind I love crispy duck, they wattle across my feet to an all-you-can-eat buffet and I have even awoken with them resting with bills tucked under a wing next to the couch where I nap. Note to self: shut the screen door. Cleo Katra, Queen of Denial, my Maine Coon kitty, is thoroughly nonplused by their presence. "They're birds!" I attempt to remind her. Who chose whom when it came to domestication of animals? In the case of Cleo Katra, my futile words, "I don't want a cat!" still echo loudly. (Photo by michaelpaigephotography.com/birdphotogallery)

Help fight childhood hunger when you buy Salty's gifts.

SEATTLE and PORTLAND - Share Our Strength® is rallying diners to participate in its second annual Great American Dine Out to raise money to fight childhood hunger. This is a national dine-out September 20 to 26, 2009. To participate, all you have to do is buy Salty's gift cards and gift shop items September 20 to 26, and we'll contribute 10% of your purchases to the Great American Dine Out - this includes all gift shop items like Salty's Blackening Spice, Seasoning Salt, Boisterous Oyster Sauces, Simply Fresh cookbook, Good Ciao cookbook, T-shirts, Fisherman's Hats, Baseball Caps and much more. Visit any Salty's and your server will be happy to help you or go online to Saltys.com/store to make your purchase.

Share Our Strength® is the leading national organization working to make sure that no kid grows up hungry in America. Their national campaign Great American Dine Out helps raise critical funds for organizations in communities across America that are working to end childhood hunger. Help us put an end to childhood hunger.

Kids eat free starting Labor Day!

SEATTLE AND PORTLAND - What could be more family friendly than free eats for kids? So pack up the little ones and head to Salty's Monday through Thursdays in September to see how much fun dining out can be! All you have to do is order one adult entrée for every free meal – for kids 12 and under only – and be sure to tell your server you want the free kid's meal. Our servers pamper kids with care and bring them complimentary crayons and birthday balloons, too. One of the things Moms like most is how much their children really love our special kids' menus:

And to top it off, parking at Salty's is as free as our magnificent water views. Make your reservations today.

Good for you!

By Kathryn Hilger Kingen

A true fish tale. What was I going to write to you about again? Oh yes, I remember now, dementia. Did you hear that the latest scientific research is out and apparently the old fisherman's tale is actually true? Fish food is brain food. The American Journal of Clinical Nutrition reported its findings in August and their news will ease your mind. "The study, which included 15,000 people, 65 and older in China, India, Cuba, Venezuela, Mexico, Peru and the Dominican Republic, found that those who ate fish nearly every day were almost 20 percent less likely to develop dementia than those who ate fish just a few days a week. Adults who ate fish a few days a week were almost 20 percent less likely to develop dementia than those who ate no fish at all."

"There is a gradient effect, so the more fish you eat, the less likely you are to get dementia," said Dr. Emiliano Albanese, a clinical epidemiologist at King's College London and the senior author of the study. It was found that the likely reason for this brain benefit is omega-3 fatty acids. Most people do not get enough omega-3 in their diet, so we should all remember to make an effort to increase our fish intake. Oily fish such as our much-celebrated salmon, halibut, sardines, anchovies and tuna are deliciously abundant in this wonder-nutrient. It has been well documented that eating fish helps prevent vascular disease, so it makes perfect sense that the vascular areas of the brain would likewise receive a substantial benefit. Read more.

Blackberry recipes just for you.

You have so many blackberries you don't know what to do with them all, right? Here are two recipes just for you:

August 2009

Salty's honored with international Five Star Diamond hospitality award.

SEATTLE AND PORTLAND - The American Academy of Hospitality Sciences has awarded Salty's Seafood Grills with their prestigious International Star Diamond Award.

The American Academy of Hospitality Sciences 2009

Members of the American Academy of Hospitality Sciences are part of an exclusive network of professionals within the luxury sector of the hospitality industry. The Academy's International Star Diamond Award is the only award program that recognizes excellence on a global level. The award honors restaurants, five star hotels, resorts, airlines, cruise ships and luxury products that demonstrate a commitment to excellence in luxury services. All evaluations are based primarily on exceptional service, superb facilities, ambiance, attitude, gastronomy, cleanliness and, above all, hospitality. The International Star Diamond Award is the most prestigious emblem of achievement and true quality; an award many strive for, but few obtain.

Based in New York City, the Academy is governed by an international Board of Trustees. All members of the Board are respected leaders in the industry and are, themselves, sophisticated world travelers. Valuable sources around the globe routinely submit nominations to the Board for review. The Board then refines the selection to those who qualify for the ultimate evaluation. Salty's Seafood Grills are proud to be among the elite establishments that have been awarded.

A testament to Salty's quality of service is exemplified in this statement by a recent guest:

Don't miss our heirloom tomato barbecue-glazed wild salmon.

SEATTLE AND PORTLAND - If you're here in the Pacific Northwest you have wild salmon on your mind and so do Salty's chefs. Also front and center are heirloom tomatoes and barbecue. It all comes together in a dish just for August that we're calling Heirloom Tomato Barbecue-Glazed Wild Salmon with Warm Fingerling Potato Salad and Baby Corn and Heirloom Tomato Salsa. "Luckily we have wonderful wild salmon that holds up well to a barbecue sauce," says Chef Jeremy McLachlan.

Our fresh King salmon is coming from Neah Bay on the Olympic Peninsula and fresh Coho is from Snow Pass, Alaska. Visit www.ssraa.org/new_page_40.htm to read how Snow Pass salmon are bred and integrated into the wild. Salty's fish monger Koike Seafood is one of the few companies to have a connection with the fishermen allowed to catch these fish before they enter the Snow Pass fishery," says Chris Darst, Salty's fish buyer.

Considering the big flavors of summer in our August dish, Salty's sommeliers searched the world of wine for one that offers bold, bright fruit without clumsy or aggressive tannins. Their suggestion: Try a glass or a bottle of Malbec. Argentina offers great value providing mouthwatering acidity and vibrant juicy fruit, raspberry, plum and boysenberry. "Our dish calls for bold fruit and the heirloom tomatoes will harmonize with Malbec's naturally high acid," says Sommelier Tim O'Brien.

How to get a world-famous $609 brunch for only $38.95.

SEATTLE - Just come to Salty's on Alki for brunch this weekend. It's truly an extraordinary value we calculated this way: If you were to order each of our brunch dishes in the world's finest restaurants you'd have to pay $609. Our price is just $38.95! Just look at the menu and you'll see it's more than a great value. It's also the most delicious brunch you'll find. Anywhere. It even includes the music of Seattle pianist Victor Janusz!

How to get a world-famous $609 brunch for only $32.95.

REDONDO BEACH - Just come to Salty's at Redondo Beach for brunch this Sunday. It's truly an extraordinary value we calculated this way: If you were to order each of our brunch dishes in the world's finest restaurants you'd have to pay $609. Our price is just $32.95! Just look at the menu and you'll see it's more than a great value. It's also the most delicious brunch you'll find. Anywhere.

How to get a world-famous $609 brunch for only $34.95.

PORTLAND - Just come to Salty's in Portland for brunch this Sunday. It's truly an extraordinary value we calculated this way: If you were to order each of our brunch dishes in the world's finest restaurants you'd have to pay $609. Our price is just $34.95! Just look at the menu and you'll see it's more than a great value. It's also the most delicious brunch you'll find. Anywhere. (Bottomless champagne brunch is $39.95.)

Share your photos on Salty's Facebook and you could win free brunch for two!

We love you, we really do! We especially love your photos that you share on your blogs. Now we're inviting you to post photos to Salty's Facebook. What's in it for you? If one of your photos is deemed "the best," you could win free brunch for two and your winning photo will be published in Salty's Good Times news blog. One winner will be chosen for each Salty's, so go through your snapshots and upload your best (no limits on how many!) at www.Facebook.com/SaltysSeafood. Be sure to include which Salty's is your favorite Salty's: Alki, Redondo or Columbia. Our crack team of experts will pick the winners who will be notified by September 4.

Salty's Wine Spectator magazine award of excellence.

SEATTLE AND PORTLAND - Alki and Columbia are honored to be recognized by the Wine Spectator magazine with a 2009 Award of Excellence for their wine lists. The award is given to restaurants with wine lists that offer interesting selections, appropriate to their cuisine, and appeal to a wide range of wine lovers. Our lists offer complete and accurate information including vintages and appellations. The Columbia wine list includes extensive California, Oregon and Washington wine with a special focus on Oregon while Alki's wine list does the same with a focus on Washington's finest producers. We invite you to wine and dine at our restaurants to see if you concur with this prestigious publication. Please make your reservations today.

Beat the heat!

By Tim O'Brien, Apothecary

I have a new cocktail just for you. Bubbles and Squeek, it's all about clean crisp flavors. I almost called it Citrus Squared because it features lemon and grapefruit but whatever you call it it's built to pucker you up and quench your thirst. It's designed to beat the heat. Look for this beverage on our Cocktail Menus under Salty's Stimulus Plan. If you can't make it into Salty's, here's the recipe to try at home.

White chocolate brownies.

By Pastry Chef Darla Swanson, Portland Pastry Chef since 1999

These are my husband's favorite brownies. He prefers them without icing, but I sometimes frost them with melted dark chocolate if I'm feeling decadent. Here's the recipe.

Life on the water.

By Michael Paige, Photographer

Fourth of July morning, the ocean writhed with a vast school of fish, enough to blacken the water as far as the eye could see. A gray whale swam back and forth fifty feet off of the rocks of the south jetty at the mouth of the Columbia, mouth agape. Then the birds came, many thousands of pelicans, cormorants, gulls and terns in a raucous wheeling cloud. For four hours I watched this feeding frenzy. And what were they eating? Anchovies! Before you think "I don't like anchovies," remember this as you're enjoying your favorite seafood at Salty's: Salmon, halibut, tuna, crab all thrive on these fish with bright silver sides and a beautiful iridescent green back. The abundance of nature, rightly cared for, provides for us all. And by the way, no, I didn't have a camera.

Good for you!

By Kathryn Hilger Kingen

Color yourself healthy. I just plucked my first garden-grown tomato off its stem today. It was still warm from the sun and red as can be. It was from an heirloom tomato plant that my friend Dave Mintz started from a seed and kindly gave to me as a gift. Nothing says summer to me quite like the taste of a savory red tomato. The most exciting thing about this season is the abundance of beautiful colors in our fresh local fruits and vegetables.

There is a real science behind this wondrous color scheme. It may seem random but it is not actually. Color tells you something about what nutrients are in your food and what good things they can do for you. Let's take the beautiful red tomato I just picked. It was full of lycopene, which is a strong antioxidant and cancer-prevention nutrient. Lycopene is also found in other red foods such as watermelons, red peppers and papayas. (I made a lycopene salad last night with watermelon, tomato, basil and feta - yum!) Dark green wonders such as spinach, avocados and greens all contain lutein, which is a great nutrient for keeping your eyes healthy. Yellow and orange summer lovelies, including cantaloupe, apricots and mangoes, all contain the very famous nutrient beta-carotene, which decreases your risk for heart disease and cancer.Read more.

July 2009

We have lots to Tweet about! You can now find us on Twitter at Twitter.com/SaltysSeafood where we hope you'll follow us (and of course we'll follow you right back) and we're also on FaceBook where we hope you'll become a fan! Come see us soon, we want to make you Happy this summer!

Tweet: Catch our next wild salmon run.

SEATTLE AND PORTLAND - It's the perfect time for a fishing trip in the great outdoors at Salty's. Our wild salmon and halibut catches are in, our funshine decks are open, and our chefs are tweeting!

Salty's fish buyer Chris Darst says, "We're getting net King salmon from Quinhagak, Alaska, with troll Kings starting July 4th from the same area. We're also featuring fresh Coho from Sitka Sound, in southeast Alaska." As the catches come in, our chefs will keep you posted or should we say, Tweeted?

We invite you to pamper your palate with July's dish featured by all Salty's chefs-Fennel Pollen Honey Salmon Salad with 12-year-old Balsamic Vinaigrette, Arugula, Fresh Berries, and Chèvre Croquettes. The salmon is brushed with the fennel pollen honey (clover honey) and seared until the sugar caramelizes. The salmon is presented on a salad of arugula tossed with a vinaigrette made with balsamic vinegar aged in oak barrels for 12 years, Dijon mustard, shallots, garlic, thyme, a blend of olive-canola oil, and salt. The dish is dressed with an assortment of fresh berries (think raspberries, blueberries, blackberries, gooseberries, currants) and croquettes made with Cypress Grove cheese balls (coated in flour, egg wash, and breadcrumbs, deep fried per order). An edible flower is the garnish for this dish that our sommeliers suggest you pair with a glass of Rosé, which they say has all the flavors of summer including watermelon, strawberry, cherry and lemon.

Chef's Blogs

Seattle Weekly is asking for your vote.

SEATTLE AND REDONDO BEACH - We at Salty's believe in providing you with the most wonderful Northwest dining experience possible. We bend over backwards trying to please you! We would like to ask: Did we meet your expectations? Would you consider Salty's the Best Outdoor Dining Restaurant? The Best Place for Locals to Eat Salmon? or perhaps The Best Guilty Pleasure? If you think we make the grade then we would greatly appreciate, with undying gratitude, if you would vote for us online at http://polls.seattleweekly.com/polls/sew/bestof09/

But of course we must deserve it. If not, please hit reply and tell us how you feel we've missed the mark. If we did make the grade, please vote for us. Please vote by July 15. Thanks so much for your time.

Good for you!

By Kathryn Hilger Kingen

The new contagion. There is a new research study coming out of Harvard University that suggests there is a real contagion that we should all be aware of. Please don't be alarmed, I think this is one that we might be glad to catch. It is based on research that analyzed data from the well known Framingham Heart Study which followed 12,000 people over 32 years. This new "concern" they have identified is passed from person to person and can spread quickly and effectively. Believe it or not this new infectious phenomena is Happiness. Yes, that's right, Happiness. Dr Nicholas Christakis' study shows that when a person becomes happier there is a 15% increase in probability that their close friend will become happier. Not only that, the second person's friends become happier as well, thus a new generational spread can occur with the first person never having come in contact with them. It can create a chain reaction. Perhaps it can then be surmised that if we make the effort to make someone happy they might in turn pass it on and make others happy and before you know it there is this geometric possibility of miles of smiles. Read more.

New pastry chef whips up sweet sensations at Alki.

SEATTLE - Salty's on Alki Beach is pleased to name James Gibson as their new pastry chef. Mastering his craft through, in his words, "the school of hard knocks and cheap pops," Chef Gibson learned from Salty's former pastry chef, William Leaman, Gold Medalist at the 2004 World Cup of Baking, and most recently pastry chef and mom, Jane Gibson. He has also assisted Master of French Pastry and Chocolatier Pascal Janvier at Seattle area events.

Commenting on his long tenure (ten years) with Salty's on Alki, Chef Gibson claims, "I have worked more brunches than anyone. The count now stands at 864." He started in 1999 as a dishwasher then worked his way up through numerous areas of the Salty's kitchen. Prep cook, fry cook, working the wood oven, then sauté, he did it all before finding his calling with desserts.

"The most rewarding part of my job is when people come up to me after an event or special dinner, or even on the street, and tell me how much they love the desserts at Salty's and that it is their favorite place to eat dessert. That is one of the best feelings in the world."

For summer, Gibson was inspired by the staff's favorite warm-weather treats like Strawberry Rhubarb Pie with vanilla anglaise and Tres Leches: a sponge-style cake soaked in sweetened condensed milk, evaporated milk, and cream. An over-the-top Ice Cream Sundae is drizzled with hot fudge, caramel, and raspberry sauces; adorned by bananas and brownie bits; and topped with whipped cream, toasted coconut, and a cherry, of course. To please Executive Chef Jeremy McLachlan (pictured left with James right), Chef Gibson created a Peach Mango Cobbler with vanilla ice cream-his favorite. See my dessert menu and make reservations today!

"Former Pastry Chef Jane Gibson has not gone far! After twelve years at Salty's she will be missed and we're thankful she's trained her son so well," says Alki Chef Jeremy McLachlan. "Jane is now working with her former mentor, William Leaman, who has a bakery just up the West Seattle hill." See www.bakerynouveau.com for more.

Private banquets coming to Redondo.

REDONDO BEACH - The Marine Science and Technology (MaST) Center is the marine laboratory for Highline Community College and it starts doing double duty as Salty's private banquet rooms in the near future. Located on an pier adjacent to Salty's just four miles south of campus and halfway between Seattle and Tacoma, the MaST Center is dedicated to expanding knowledge about Puget Sound and the surrounding environment through teaching, outreach, and research.

The brand new 2,500-square-foot MaST Center opened in 2008 and is situated on a 260-foot pier over Puget Sound. It offers public space, classroom, laboratories, and office and research areas. Two of the rooms will be available for Salty's banquet receptions Fridays and Saturdays after 4 p.m. and all day Sundays. The Aquarium with 1,200 square feet will provide receptions for 40 to 60 people. The Galley with 3,500 square feet will provide receptions for 40 to 80 people.

MaST features the third largest aquarium in the State of Washington with 80 species of marine life, two touch tanks, a special octopus, eelgrass and jellyfish tanks. There's an underwater camera with interactive voice/video and display monitors with updated environmental, marine science and Puget Sound information. Wireless internet is also available.

"Imagine the possibilities," says Managing Partner Terianne Broyles, "for your next party, meeting, wedding reception or banquet! Salty's is known for fun fine dining and this fits our profile," says Broyles. See more at flightline.highline.edu/mast and watch Saltys.com/redondo for more information.

Portland's best kept secret.

By Dorothy Lane, Portland Catering Director

PORTLAND - Did you know that we can handle wedding receptions, parties or events for up to 170 people at Salty's on the Columbia? Very few people know that we can close our entire second level for private events. This is one of Portland's best kept secrets! There is a gem of a venue right here on the river that really could be booked every weekend in the summer for wedding receptions! People just don't know that we are available for large events. Now you know!

Here's another tip: If you're one of our existing clients and you're thinking of booking your holiday party again this year, we're offering you ten percent off your holiday celebration if you book your event before September 1. Yes, book your holiday party before September 1 and get ten percent off. Just call me at (503) 288-4444 ext. 4108, or email me at dlane@saltys.com today!

Hello, summer!

By Tim O'Brien, Sommelier

SEATTLE AND PORTLAND - People are asking to be seated on our decks and patios, and we love to say, Yes. All three Salty's have launched new Bazillion Dollar View Café menus bursting with summer flavors and thirst-quenching cocktails. If life is giving you lemons let us show you a Fantasy Lemonade laced with your choice of fruit.

We have a long-standing tradition of fun fine dining and you won't need your frequent flyer miles to enjoy a taste of summer with a glass of Rosé or one of our newly concocted liquid creations. Our deck-diners have voted the Mango Sunrise back onto the menu because we blend these tropical flavors of summer into a silky smooth sleigh ride for your tongue-it goes down cool and easy. Here's the Mango Sunrise recipe so you can make one in your backyard while you fire up the BBQ. Hello, YUM-O!

Life on the water.

By Michael Paige, Photographer

Cleo Katra is in no danger from the great blue heron hunting just behind where she naps. Ichabod Crane, as she is called, is only interested in fish. Usually highly wary, Icahbod has become accustomed to the close proximity of people and the occasional napping kitty here in this floating home community on the Columbia River.

Look for the great blue heron everywhere there is water-fresh or salt. Looking like some prehistoric pterodactyl, their loud croaking call only emphasizes that just perhaps they might be descendants of an ancient line of flying dinosaurs. Plus, like a lot of my friends at Saltys, they are very fond of fish and crab. (Photo by michaelpaigephotography.com/birdphotogallery - email mpaige@spiritone.com)

Chocolate Oblivion Cake

By Pastry Chef Darla Swanson, Portland Pastry Chef since 1999

I make this all the time as it is easy, quick and has a great appearance for company. It sinks in the middle making it perfect to fill with things like whipped cream and strawberries or ice cream and chocolate sauce. It is best served at room temperature or slightly warm. Here's my Chocolate Oblivion Cake recipe.

June 2009

Ready, set, go! Wild salmon are running and our funshine decks are open.

SEATTLE AND PORTLAND - The sun is shining so it must be time to race to Salty's Seafood Grills for the annual "Wild Ones" Summer Salmon Festival. To open the summer festival, all Salty's chefs will celebrate with Grilled Wild Alaskan Salmon accoutred with Warm Hominy Salad, Avocado Crème and Micro Greens Tossed in a Cumin Vinaigrette (see the home cook's recipe, below). "Our dish has a Mexican feel to it with some great flavors that match up well with the fatty salmon," says Alki Chef Jeremy McLachlan. It's topped with crumbled queso fresco, quintessentially Mexican.

What to sip with this dish? Salty's Sommelier Tim O'Brien tells us that glass by glass Rosé is flowing into the mainstream making friends with bold fruit and an unsurpassed affinity for food. Summer is a time for regional flavors and fresh local produce and herbs. Consider June's grilled wild salmon dish. We start with fabulously fatty wild salmon and introduce a menagerie of spices including ancho chile, coriander cumin and cinnamon, then we add onion garlic and cilantro - but don't worry, the wild salmon can handle all the bounty of summer. Big flavors mean big challenges for wine. The flavor of many wines would fade, even disappear when competing with all that intense drama on one plate. Rosé meets our dish with gusto and enthusiasm offering delicious fruit, bold acid and generous body.

Rosé takes the best of white wine and the best of red wine to deliver a food affinity that neither one could match on its own. The appeal of Rosé goes far beyond the fact that on a very warm day something chilled is the fun choice. The style and flavors of summer cuisine make Rosé the smart choice.

Good for you!

By Kathryn Hilger Kingen

Bonded with salmon!
I love to eat wild salmon. In fact I love it so much we are bonded. Actually double bonded, on the polyunsaturated fatty acid chain, at the third carbon from the methyl end. Does omega three sound familiar? That's the location I'm talking about. The double bond in this particular site on the fatty acid molecule seems to have magical qualities when it comes to our health. Wild salmon contains one of the highest concentrations of omega three's in the food chain.

Why wild salmon? Actually wild salmon begin life, swim down stream, and end up in the waters of the Pacific Ocean. They stay there for a few years accumulating a nice layer of powerhouse polyunsaturated fat and then begin their remarkable return up the river. Salmon intrinsically know that if the river is long they must store the appropriate amount of energy to make the trip. Some of these rivers are quite a distance. The Yukon River, for example, meanders 2,300 miles. Can you imagine swimming that far? A recent study found that the Yukon Salmon had a "shockingly high" omega-three fatty acid content that was up to three times the quantity of other salmon they tested. What these fish store as their energy for this trip is powerful medicine to us. Read more.

Alki wins Seattle brides' 2009 pick and Seattle Mag readers' best view!

SEATTLE - "We are proud to announce that Salty's on Alki has been rated by local brides and voted The Knot Best of Weddings 2008/2009 Pick. Please pick up a copy of The Knot Best of Weddings 2009 magazine and check out our listing," says Alki Director of Sales Collin Forseth. He says they've introduced a new banquet menu which now features wild Copper River salmon; Dungeness crab-stuffed wild Copper River salmon; house-made French-style breakfast sandwiches of smoked salmon or ham and cheese; smoked salmon hash with a fried egg; and vegetable lasagna is now on the buffet. See the fabulous menu developed by Executive Chef Jeremy McLachlan and then call Collin at (206) 937-1085 and he'll help you plan your next event featuring sweeping Seattle skyline views which also just garnered the Seattle Magazine readers' Best View choice for 2009. Just another reason why we say with great pride, Salty's Seafood Grills are the most-award winning restaurants in the Pacific Northwest - visit /awards for the complete list.

Portland July 4th features all-you-can-eat brunch also to-go!

PORTLAND - Alas, the Vancouver Fireworks are cancelled this year, but Salty's will celebrate our nation's birthday with an extravagant brunch on Saturday, July 4th. Come enjoy the city's best BBQ eats before you head out to enjoy the fireworks or sizzle up your backyard. Our July 4th brunch is an all-you-can-eat extravaganza from noon to 5 p.m. for only $26.95 - or box it up, spread out the picnic blanket and enjoy wherever you are headed for only $8.95 per pound! Here's your menu:

Seasonal Salads
Grilled Summer Corn Salad
Picnic Potato Salad
Cilantro-Chile Grilled Prawns with Watermelon Salad
Waldorf Salad
Ambrosia Salad
Southern Fried Chicken Salad
Red, White & Blue Coleslaw
Marinated Chickpea Salad
Macaroni Salad

Appetizers, Sides & Desserts
Summer Salsa
Roasted Poblano-Tomatillo Guacamole
Bay Shrimp Artichoke Dip with Crispy Pita
Grilled Corn with Chile-Lime Butter
Twice Baked Potato
Peach Cobbler
Petite Strawberry Short Cake
Chocolate Chip Cookies
Walnut Brownies

The Main Event
Crawfish Boil
Fried Chicken Sliders
Margarita-Grilled Catfish with Summer Salsa
BBQ Pork Spare Ribs
Ancho-Spiced Grilled Salmon with Avocado-Tomato Salad
BBQ Beef Sliders
BBQ Chicken with Bleu Cheese Yogurt Sauce

Make reservations today at or call us at (503) 288.4444.

Redondo outdoor seafood bar
is open!

REDONDO BEACH - The Redondo Beach outdoor Fish Bar opened Memorial Day weekend. Picture a wonderful, sunny summer day at the beach ... bring the family, fish off the pier, play in the sand, wade in the surf. And then have lunch at the walk-up window Seafood Bar.

"Our outdoor Seafood Bar offers a kid-friendly menu with a wonderful selection of local seafood favorites cooked to order. After you order your food, all you have to do is choose which of our outdoor picnic table suits you best," says Chef Gabriel Cabrera. Here's the menu:

The Menu
Salty's Seafood Chowder Cup 6.99 Pint 7.99
Redondo Cod Fish & Chips 3 Pcs 8.99 2 Pcs 6.99
Kids' Cod 1 Pc 3.99
Halibut & Chips 3 Pcs 11.99 2 Pcs 7.99
Oysters & Chips 5 Pcs 9.99
Prawns & Chips 5 Pcs 9.99
Calamari Rings 10.99
Colossal Clam Strips 8.99
Chicken Strips 3 Pcs 6.99
Blackened Salmon Caesar Salad 9.99
Coleslaw 1.99 Salad 3.99
French Fries 2.99
Corn Dog 3.99
Ice Cream Sandwich 1.99
Popsicle 1.99 Cookie 1.00
Scone or Pastries 2.99

Call ahead so your order is ready when you arrive: (253) 946-0636. We're open daily from 11:30 a.m. to 9 p.m. Bring your family, fish off the pier and check out Des Moines newest aquarium, right next door. It's free to the public on Saturdays 10 a.m. to 2 p.m.! Find out more at http://mast.highline.edu.

Chef's Blogs

Life on the water.

By Michael Paige, Photographer

SEATTLE AND PORTLAND - Welcome! I'm a professional photographer, naturalist and long-time Columbia River resident with many photographs and stories of the wildlife of the Pacific Northwest. I've been invited to write a monthly feature about the birds and animals you see while dining at Salty's. There'll be a new "creature feature" each month in addition to answering your inquiries about wildlife sightings. My photo this month: Osprey are found throughout the world and are also known by the name Sea Hawk, hence the name for the Seattle Seahawks. They will nest just about anywhere there is a suitable location near water and their main prey, fish. Be sure to watch the nesting Osprey on the pilings in the water right out your window at Salty's on the Columbia River!

Tropical granola.

By Pastry Chef Darla Swanson, Portland Pastry Chef since 1999

With this dessert, you can improvise by using any nuts or seeds you like, and different flavored oils, citrus zest, etc. I love to layer this in a glass with vanilla yogurt, pineapple, banana and fresh berries.
View the recipe.

Give your Dad our very best.

SEATTLE AND PORTLAND - Father's Day Weekend is almost here. There's no better way to tell Dad how much you appreciate him than with Salty's Dad's Weekend Brunch. Our award-winning brunch is the best in the Pacific Northwest and it's specially available on Saturday, June 20, too at Redondo Beach and in Portland (brunch is always available on Saturdays at Alki in Seattle). The fresh "seefood" cuisine is like the service. Spectacular. The view is one in a million. Just like your Dad. So call us today your reservation now. And give Dad our best. If you can't make it into Salty's, the next best present is a Gift Card. It's the Present with a Future!™ Buy one when you visit, or go to Saltys.com/gifts today.

May 2009

Our wonderful PR maven Eileen Mintz gave so much to everyone during her lifetime. She was a supporter of KCTS Cooks 9 from the start in 1996 and they are honoring her by dedicating their 29th viewer cooking show and the companion cookbook to her. The show will air from 11 a.m. to 3 p.m. on Saturday, May 16. They would love for Eileen's friends to volunteer to take phone calls on air or send in a recipe for the favorite recipes book (send to cooks@kcts9.org). If you had planned on giving to KCTS or renewing your support, this would be a great time to help them and honor Eileen at the same time.

Taste of the wild on Funshine decks.

SEATTLE AND PORTLAND – It's the perfect time for a fishing trip in the great outdoors at Salty's. Our wild Alaskan salmon and halibut catches are in, and we're opening our Funshine decks when the sun shines! You'll be happy to hear that Copper River salmon arrives in Seattle Saturday, May 16 -- call us for confirmation.

Just for the Halibut we'll feature a Pacific halibut dish in May with the focus on fresh produce with flowers blooming and birds chirping. Salty's chefs are serving this halibut pan-fried with Pea and Potato Croquettes (chèvre and dill give these "cakes" a kick), Shaved Fennel and Artichoke (a yummy salad), Parmesan Ribbons and Roasted Tomato Coulis (made with California vine-ripened tomatoes and a touch of saffron).

Salty's sommeliers say it's too early to resort to Rosé wine so we will again feature Pinot Gris and Pinot Grigio with our pan-seared wild Alaskan halibut dish. We love this wine for its racy thirst-quenching acidity. Pinot Gris from Oregon also delivers a round creaminess without the spicy heavy overtones from oak. Fresh, light, full of flavor and nuance, this wine and our halibut dishes sing beautifully together at Saltys. Come for dinner or lunch (make reservations today) and watch for the sunshine! If you can't make it in, try the recipe at home.

A match made in heaven: Pinot Noir and Copper River salmon dinner, May 20th.

By Sommelier Tim O'Brien

SEATTLE – This wine dinner Wednesday, May 20, is an epicurean tour through Alaska and Oregon featuring the best they offer. The menu celebrates wild salmon. The wine celebrates the differences of Oregon wineries focusing on three distinct vintages 2005, 2006 and 2007. In the lineup are three Willamette Valley Pinot Noirs: Broadley Reserve, Domaine Serene Yamhill Cuvée and Ken Wright Cellars Nysa Vineyard. We chose Daedalus Pinot Gris as the most impressive of the 2007 vintage because of its bracing freshness and perfectly ripe fruit – the perfect pairing with our salmon sampler. Read more for the menu.

New café menu items are $15 and under.

SEATTLE AND PORTLAND – Our Seafood Grills enjoy a worldwide reputation as the Northwest's best spots for the freshest seafood, the juiciest steaks and a host of other delicious specialties like Maine lobster and Dungeness crab so fresh they're swimming in our tanks in the lobby. Now Salty's is launching a brand spankin' new café menu loaded with fresh, local seafoods and other totally tasty goodies. Most dishes are just $10 to $15 and kid's menu items are even less.

Our spectacular marine views are unique in the entire Northwest. The atmosphere is as comfortable as your favorite sweater, the service as friendly as your family. We have huge TV screens for sports buds. Cozy corners for couples. Live music some nights, Happy Hours. It's the perfect spot for a quick lunch, an office party or a family celebration. And, of course, our Café mixologists are legendary. So get in here today and lift your spirits in the Refreshment Center of the Universe. And try some of our great new dishes on for sighs. The new Bazillion Dollar-View Café menu is now live at Salty's in Seattle on Alki Beach and in Portland on the Columbia River. It will go live next at Redondo Beach in June. Check out the menus at:

Don't Miss Redondo's Dinner in Concert with Styx/REO Speedwagon/.38 Special!

REDONDO BEACH – You've been looking for the perfect night out and here it is! Invite your date to dinner Wednesday, May 27, at Redondo and then rock away the night with three of the most beloved rock bands of the '70s and '80s: Styx is the first band with four consecutive multi-platinum albums with classic hits "Come Sail Away," "Lady," and "Mr. Roboto." American rock band REO Speedwagon hits include "Keep On Loving You" and "Can't Fight This Feeling." The band .38 Special churned out classic rock and pop radio gems like "Hold On Loosely" and "Fantasy Girl."

First come to Redondo with plenty of free parking and enjoy the Redondo "Urban Eats" menu and after dinner we'll drive you to the rock show at the new hotbed ShoWare Center in Kent. You'll be taken to an exclusive entrance and after the show we'll bring you back to Redondo Beach. No waiting in line. No fuss. Just fun!

VIP tickets are on sale now for $115 per person, which includes dinner at 4:30 p.m. (does not include gratuity) and show time is 7 p.m. We'll take you to ShoWare Center's exclusive entrance and bring you back to Redondo after the show. Call (253) 946-0636 today!

Columbia chef's blog.

By Portland Chef Dana Cress

With the weather we've been having in Portland lately, I think it is safe to say that spring has arrived. Eating local is in, and my new menu reflects the bounty that spring has to offer in Oregon. My new seasonal fare can be enjoyed while soaking in the rays on our now-open deck overlooking the gorgeous Columbia River. Here are my new warm-weather offerings:

For starters, I had a ton of fun developing Dungeness Crab Corn Dogs–an ageless classic with a Salty's twist. I take ingredients you'd commonly find in crab cakes, like crisp celery, carrots and onions, add fontina cheese, and coat it with a tempura batter before frying to a crunchy golden brown. This playful snack will be perfect with a Bloody Mary and a sunny afternoon on the deck. Read more.

Be sure to tune into Mark & Dave from Portland's KEX Radio 1190AM weekdays from 4-7 p.m. They raved after a recent visit to Salty's and love to give away gift certificates to their listeners!

Good for you!

By Kathryn Hilger Kingen

How ironic! I just read some very nice letters from two of Salty's guests who have food allergies. It got me thinking that I should probably write to you about food allergies and fess up.

Okay if the truth is to be known I am actually allergic to seafood. That's right, seafood. Yes, I know it sounds crazy but this is a real example of Murphy's Law at work, or perhaps a new definition for the word ironic. I know that it doesn't seem right to have wonderful seafood restaurants and not be able to eat the seafood, but it is true. Actually it is true to a certain degree. There are some seafoods that I am not allergic to, that I can eat. My constant worry is that I will somehow accidentally get an allergen in my food. This is a risk and worry for all diners with allergies. So Salty's by necessity has to be on hyper alert to food allergy sufferers because of me. Call me the problem child if you will, but the silver lining in this cloud is that we really understand how serious food allergies can be. Read more.

Key lime pie – a summer favorite.

By Pastry Chef Darla Swanson, Portland Pastry Chef since 1999

This pie is simple to make. We bring it back to the menu each summer and our guests love it! In Portland we use a French påte sucrée (sugar pastry) base but feel free to substitute your favorite pie crust or graham-cracker crust if preferred. Find the recipe.

Redondo Beach outdoor seafood bar opens Memorial Day weekend.

REDONDO BEACH – The Redondo Beach outdoor Fish Bar opens Memorial Day weekend. Picture a wonderful, sunny summer day at the beach ... bring the family, fish off the pier, play in the sand, wade in the surf. And then have lunch at the walk-up window Seafood Bar. "Our outdoor Seafood Bar offers a kid-friendly menu with a wonderful selection of local seafood favorites cooked to order. After you order your food, all you have to do is choose which of our outdoor picnic table suits you best," says Chef Gabriel Cabrera. See the menu and call ahead so your order is ready when you arrive: (253) 946-0636. Open daily 11:30 a.m. to 9 p.m.

Mel Brown double winner at Portland Music Awards.

PORTLAND – Have you heard? Portland jazz giant Mel Brown was a double winner at the Portland Music Awards this year in February. A recent Oregon Music Hall of Fame inductee, Mel has played with the likes of Diana Ross, The Temptations and other Motown legends. He was nominated in three categories (he and The Slants were the only artists nominated in three categories) for this Grammy-style awards show. Mel was nominated for the Pioneer Award, Legends Award and Outstanding Achievement in Jazz. Mel won both the Pioneer and Outstanding Achievement in Jazz awards.

Little known facts about Mel include that he has been known to like a White Russian cocktail here or there. He was once locked in a hotel room in Paris by a Motown diva (he escaped through the window). A long-time resident of northeast Portland, Mel is not only a renowned drummer but also a father, husband, grandfather, drum instructor and accountant. And he loves to tend to his immaculate lawn.

Columbia guests and staff are honored to be in the presence of greatness every Friday and Saturday night. Come as you are starting at 7 p.m. to watch a music pioneer and jazz legend keeping the beat alive. "Feel free to chat him up during breaks. Mel is just about the friendliest celebrity you will ever meet," says Managing Partner Linda Addy. "You can even ask Mel to share the details about climbing out of a Paris hotel window!" says Addy.

Brown's trio includes pianist Jof Lee, who started his jazz career through the urgings of Stan Getz, and Tim Gilson charms us on his bass. Read more about the awards at www.portlandmusicawards.com/pmas/2009-pmas.html the web site for Music Spectator, the magazine for the Portland music scene.

Swingin' songs for Moms at Alki Beach.

SEATTLE – Salty's exclusive brunch piano-man Victor Janusz is bringing in his VJ Trio featuring Stand-Up Bassist Tim Koss and Saxophonist Brian Kent to Alki for their "Swingin' Songs for Moms and Those Who Love Them!" It's a super-set of mom faves – bossa nova, classic rock and jazz. "It's an eclectic set of tunes," says Vic. "We like to cover the bases as much as we like to swing the Duke Ellington and standards from the Great American Songbook, but there's always one Mom who saunters up to me and says ‘Hey! How about the Stones ‘Can't Get No Satisfaction'?" He says Mother's Day rates up there with his favorite holidays because they really appreciate him. See more at www.victorjanusz.com and remember he's at Alki every Saturday and Sunday for "Weekend Piano Brunch." (Photo by Jimmy Maleck)

Vote for your favorite Seattle "Best Breakfast" nominees!

SEATTLE - A couple weeks ago the Stranger asked their readers what some of their favorite brunch and breakfast places were here in Seattle. They've compiled all the nominees, and now you get to vote for the winners, and choose who'll be featured in their upcoming breakfast guide! Hooray for democracy! Click here to vote now!

Give your Mom, Dad or Grad our very best.

It's that time of year to show your appreciation for your Mom, Dad or a Grad.

There's no better reward for a job well done than dinner at Salty's. On you. The award-winning Northwest cuisine is like the service. Spectacular. The waterfront view is one in a million. Just like your Mom, Dad or Grad. If you can't make it into Salty's, the next best present is a Gift Card. It's the Present with a Future!™ Buy one when you visit, or go to Saltys.com/gifts where you can also find gift boxes and other presents perfect for your Mom, Dad or grad.

April 2009

This April we are celebrating the pristine white, beautifully meaty, sweet and delicious steak that swims like a fish. Please join us Just for the Halibut!

Halibut Nirvana à la Salty's.

SEATTLE & PORTLAND — Fresh Alaskan halibut is undeniably divine. It has a well-deserved reputation as the world's premium whitefish. We are happy to report the catch from Alaska is here. In honor of this lofty status and Salty's Just for the Halibut Festival, our chefs have created a simple preparation that's an elegant showstopper: A fillet of juicy Halibut grilled and teamed up with a Sweet Kumquat Butter and a Spicy Chili Pepper Gastrique [recipe]. Add a dollop of purple mashed potatoes and Northwest asparagus and you've got Halibut Nirvana à la Salty's on the waterfront!

And whether you prefer Pinot Gris or Pinot Grigio, our sommeliers tell us this is your best choice for a wine pairing with halibut. In Alsace, Pinot Gris is rich and compactly flavored. In Italy, it's harvested earlier for a crisp racy character. In Oregon, it's often both creamy and crisp but, in every case, the wine is clean, delightful and begs for food. Salty's chefs have added a kumquat butter to this dish that provides a bridge between the halibut and the wine that we know will be well traveled. Enjoy the journey. Make lunch or dinner reservation online and if you can't make it in to Salty's in April, here's the recipe to try at home.

Good for you!

The Hali-fax Download By Kathryn Hilger Kingen

This April we are celebrating the pristine white, beautifully meaty, sweet and delicious steak that swims like a fish. The facts on halibut (Hali-fax?) are out and the news is essential for you to know. Good health means a good life and that is what we hope for all of you. Apparently our beloved halibut contributes greatly to a good life. Read more.

Chefs' blogs.

A Match Made in Heaven: Pinot Noir and Copper River Salmon

By Sommelier Tim O'Brien

This wine dinner is an epicurean tour through Alaska and Oregon featuring the best they have to offer. The menu celebrates wild salmon. The wine celebrates the differences of Oregon wineries focusing on three distinct vintages 2005, 2006 and 2007. In the lineup are three Willamette Valley Pinot Noirs: Broadley Reserve, Domaine Serene Yamhill Cuvée and Ken Wright Cellars Nysa Vineyard. We chose Daedalus Pinot Gris as the most impressive of the 2007 vintage because of its bracing freshness and perfectly ripe fruit – the perfect pairing with salmon sampler. Read more and check out the menu.

Piano-fiddle duets for Easter brunch!

SEATTLE — Violinist Tyler Reilly makes a special appearance with Brunch Pianoman Victor Janusz at Salty's on Alki for Easter Sunday brunch. "Tyler's versatility is stunning," says Janusz. "He plays virtuostic classical pieces and adds zest to crowd favorites like 'Por Una Cabeza (Tango)' and 'Besame Mucho,' then turns around and has me learn U2's 'Beautiful Day' which he plays with great authority!"

Born and raised in Olympia, Washington, Reilly began violin studies at nine years old under the tutelage of Helen Pagels-DePastel. He toured Austria and Germany performing Bach, Vivaldi and Mozart. He studied at Cleveland Institute of Music and New England Conservatory of Music. Since 2000, Reilly has toured with Rikki Lee Jones, performed with Joe Jackson at the EMP Grand Opening in Seattle and appears on two Modest Mouse albums, Moon Over Antartica and Lonesome Crowded West.

More recently, Reilly joined Janusz at The Columbia Tower Club, where Janusz sings at the piano twice monthly in the beautiful Stratus Room (see photo). "I look forward to gigs with Vic, because he really plays to and for the audience in the most organic way, and for me he's a good musical anchor," says Reilly.

Janusz recently celebrated his fourth anniversary as Alki's exclusive weekend brunch piano-man. Enjoy his tunes Saturdays and Sundays 10 a.m. to 2 p.m. Call (206) 937-1600 for reservations on Sunday, April 12, for Piano & Fiddle Duets 10 to 2 p.m. See victorjanusz.com for more.

Sip Syrah at Salty's on Alki and help raise funds for Farestart.

By Sommelier Tim O'Brien

SEATTLE — Syrah is seducing wine enthusiasts who have an affection for red wines with bold spices, rich fruit and silky texture. 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!

We have added a new twist to our eighth annual event by inviting Salty's Chefs to build some bites to pair with our favorite Syrahs. Look for Alki Executive Chef Jeremy McLachlan, Redondo Chef Gabriel Cabrera and Alki Pastry Chef Jane Gibson as they team with Redondo Sommelier Veronica Smith and myself to share the food-wine pairing fun.

Please join us Wednesday, April 15, at Salty's on Alki from 6:00 to 9:00 p.m. Your contribution of $40 is a fundraiser for FareStart. Tickets must be purchased in advance. Please go to farestart.org/help/events or call (206) 267-6223.

A special thanks to Sommelier David LeClaire of Seattle Uncorked and a special thanks to West Seattle Cellars, who will make all wines available for purchase that evening!

Delicious Swedish cream - pair it with strawberries.

By Darla Swanson, Portland Pastry Chef since 1999

I often make this recipe at home because it's easy, fun to dress up and perfect for when you need a quick way to impress guests coming for dinner. You can enhance this dessert with strawberries or any fresh fruit or fruit sauce (cheat with pie or tart filling if needed). You can cut a bit of fat out by toying with the sour cream and yogurt ratio (less sour cream decreases the fat and more yogurt adds tang). Feel free to experiment but don't skip the vanilla bean - it makes the dish! Visit our website for the recipe.

March 2009

We were overwhelmed by so many kind and thoughtful emails about Eileen Mintz and wanted to thank you for taking the time to share with us. We miss her terribly but know that she will be with us whenever anyone says, You can do it! Eileen was our greatest morale booster. We hope something in our March Good Times gives you a boost! You know we just want to make you happy! Please come and visit us soon.

Taste the sweetest cheeks in the sea.

By Chef Jeremy McLachlan

SEATTLE AND PORTLAND - A halibut has but only two cheeks - that's why fishermen take these sweet selections home for themselves. But we at Salty's in Seattle and Portland have tempted them to let us have enough for our guests during our March Just for the Halibut Festival.

While we usually launch our Halibut Festival with halibut cheeks perfectly pan-seared, this year we're doing something different. We will slowly braise the cheeks in a saffron lobster stock until they are tantalizingly tender. Then we will serve those gems atop Roasted Pepper Polenta, Fennel and Tomato Salata for a Mediterranean flair. That's all "chef-speak" for what will arrive on your plate - a chill-chasing meal, more like a stew, on a soft and creamy polenta foundation then topped with House-Made Fresh Ricotta - yes, we make it ourselves!

The inspiration for combining Halibut Cheeks with Polenta and Salata (salad) comes from my travels to Italy while working on our Salty's Cookbook Good Ciao with Italian Chef Roberto Russo.

To create this dish in our kitchen we will quickly sear the cheeks to lock in their sweetness. Then we will add a saffron lobster stock and slowly oven simmer the flavors until the cheeks have a fork-tender scallop-like texture. A dollop of butter tops this purely Pacific creation.

Crafting creamy polenta is the best. I love it. Polenta is basically grits that we cook and add a red pepper purée, whole black olives, sour cream, butter and Parmesan cheese.

Salata is a term used in a lot of world cuisine. It is basically a Mediterranean-style salad, quickly prepared with the freshest of ingredients.

To accompany the Halibut Cheeks and Polenta, we will mix a Salata of thinly shaved fennel, sliced Roma tomato, thyme, parsley, white wine vinegar, olive oil and salt then top it with fresh Ricotta. I learned to make Ricotta in Italy and we will make our very own Ricotta fresh for you at Salty's restaurants. Ricotta is very easy to make. All you do is heat up whole milk and then add lemon juice and strain. Very easy. Very fresh.

Remember, this Halibut nirvana is available only in March. Make your reservations today and don't forget to tell your friends. If you can't make it into Salty's, find the recipe online and try it at home. Let me know how it goes. I'd love to hear from you. My email is jmclachlan@saltys.com (if I don't get back to you right away, I'm busy in the kitchen and ask that you please be patient!). Read more on Salty's Good Ciao cookbook which is also available in our gift shops.

Washington Wine Month.

By Sommelier Tim O'Brien

SEATTLE AND PORTLAND - Each year in March, Washington winemakers ask restaurants to support their efforts by featuring their wines and holding special events that focus on their latest greatest vintage. We have had tremendous fun marketing the "local juice" to all of our guests because Washington wines are such a great value.

In 2004 we received a special award from the Washington Wine Commission for the best Marketing of Washington Wine for our "Washington vs. The World" taste test promotion. Marketing is critical but nothing beats having the best product. We are proud supporters of the wine industry because just like Salty's you can spend a little or a lot but you won't be disappointed. The winning formula is to exceed expectations. Read more.

Milbrandt Vineyards wine dinner in Portland.

By Chef Dana Cress

PORTLAND - "Individually we are just Butch and Jerry. But when we are working together we are like one really talented person."

This is the quote you'll find on the back label of every bottle of Milbrandt Vineyards wine. Milbrandt Vineyards is a team of dedicated, passionate individuals doing what they love, and it shows.

This is why Sommelier Matthew Carter and I chose them for our spring wine dinner in Portland. Milbrandt Vineyards has earned a reputation for growing some of Washington State's finest grapes. The vineyards are concentrated in the Wahluke Slope AVA and the Ancient Lakes area (currently under application for AVA) of the Columbia Valley. Their winery and tasting room is located in Prosser, Washington's Vintner's Village, but you should come to Salty's wine dinner in Portland on April 3 and experience an evening of award-winning Milbrandt wines carefully paired with Salty's world-class cuisine. Read more and check out the menu.

Good for you!

By Kathryn Hilger Kingen, Salty's Owner

In last month's Good Times you may have read about the loss of our dear Eileen Mintz, who wrote to you monthly in our newsletter. She fought a valiant fight against cancer. Did you know that we all fight that battle in our bodies every day? We do. Our bodies are constantly bombarded yet we are able to triumph when our bodies are functioning as designed. We don't know why it goes wrong sometimes, but it does. In the process we lose quality of life, friends and family. It happens every day. In honor of Eileen, I write this article about food and cancer prevention.

The focus on foods that are good for you can lead us directly to foods that we love. So what can we eat that fits the category of fighting cancer and tasting great? Many wonderful foods, and it is no surprise that vegetables of almost any kind fit that bill. Think color, lots of bright beautiful color. Color suggests the presence of antioxidants. Read more.

Redondo Beach blog.

By Chef Gabriel Cabrera

Like many people in the Northwest, I know it's spring when halibut season starts. Don't tell the salmon lovers, but I prefer halibut. Its mild taste gives me an endless palate for preparations and complimentary flavors. I can go wild creating a fresh group of recipes to honor the flat fish that is king of our Just For The Halibut Festival this month.

Being a fish with a mild and sweet flavor, halibut is great grilled or pan fried. It serves as the star, with a mild marinade or gentle rub of herbs and spices providing the supporting cast.

With cooking, like so many good things in life, inspiration for halibut recipes comes from many places. For me, bright ideas come from the cooking style I've grown up with and learned from my family. I also draw on my experience as a young cook, learning from a fabulous Japanese chef who was my teacher and mentor. These two inspirations have given me two outstanding halibut dishes to offer you during our Halibut Festival. Read more.

The amazing peach blueberry buckle.

By Pastry Chef Jane Gibson

This is a classic dessert recipe requested by Salty's guests in Seattle time and again. Now it will also be available in Portland and at Redondo Beach in March, April and May 2009. It's a single-layer butter cake made with cream cheese, peaches and blueberries and topped with a streusel. We serve it with vanilla ice cream. If you can't make it into Salty's, here's the recipe for home cooking.

Celebrate four years of beautiful piano tunes.

SEATTLE - Don't miss Saturday brunch at Salty's on Alki in Seattle on Saturday, March 20, when Victor Janusz, Alki's exclusive brunch piano-man, celebrates his fourth year making live music for the brunch crowd. He's at the piano from 10 a.m. to 2 p.m. Saturdays and Sundays.

"Come up to the piano in the upper lounge next to the buffet and say Hello," says Vic. "Please make a request or two. I gotta know at least one of them!" Vic's diverse repertoire is rich with songs from the Great American Songbook, tunes by Gershwin, Irving Berlin, Cole Porter, Rogers & Hart, as well as songs by the Beatles, Motown, classic rock and more! Make reservations at and visit www.victorjanusz.com for more on Janusz.

Redondo Beach pop music.

Portland jazz.

February 2009

It is with great sadness that we wish our dearest Eileen Mintz farewell. As our public relations spokesperson for almost ten years, Eileen helped to make Salty's a shining star with her high standards and unbridled passion for perfection. Eileen's good friend Herb Weisbaum gave her eulogy and he is sharing it here.

Gerry & Kathy Kingen, Salty's Owners

February 2, 2009
Eulogy for Eileen Mintz
By Herb Weisbaum

I still can't believe she's gone. I keep thinking – it's Eileen – she's just in the kitchen making a few more cookies. She'll be here any minute. But I know that's not going to happen.

We lost a very, very special person yesterday – someone who was sweet and kind, smart and caring. Someone who was as beautiful on the inside as she was on the outside.

It is never pleasant to present a eulogy – especially when the person you are talking about is someone you love, someone who was such a part of your life. We weren't related by blood or marriage, but Eileen and Dave considered Deb and me part of the family.

I am deeply honored Eileen asked for me to speak here today and truly grateful to the family for letting me share my memories of this amazing woman with you.

Thank you for being here. You are a testament to how many lives Eileen touched in one way or another. And she touched so many people in so many ways. We are sad right now. We are in pain. As well we should be. Eileen was truly a gift from heaven – and she left this earth way too soon.

I don't know if the good Lord needed some new recipes OR maybe a good public relations person up there in heaven. Well, he got both. I sure hope he knows what he's in for. Because Eileen is going to run him ragged.

How can I possibly capture the spirit of someone like Eileen? It's like trying to catch lightening in a bottle. If you knew her, you know what I mean. Eileen had more energy than anyone I have ever known. She thrived on activity. She lived for new challenges.

Eileen was passionate about everything she did. Whether it was testing out a new recipe or arranging a major publicity event for Salty's – 90 percent was not good enough for Eileen. She always gave 110 percent. It had to be perfect – every time.

Eileen had a zest for life. Every day was a new adventure. Every experience was something to cherish. Who else, at age 65, would audition for the chance to be a guest host on Northwest Afternoon?

Even as she underwent unpleasant treatments of chemo and radiation, she remained positive. “I'm going to beat this thing,” she kept telling Deb and me. “I'm not ready to go yet. I have so much more to do!” And in a way, she did win. She lived longer than anyone expected when she was first diagnosed with cancer.

I remember how she joked with us about her wig. Most people didn't realize she was wearing one. They just thought she got a new cut which made her look so much younger. I remember one night at dinner she told us: “I should have done this years ago!”

Eileen tried as best she could to live the life she loved for as long as possible – writing her articles, meeting with people, visiting new restaurants, and taking care of her clients, and hosting family gatherings at the house.

Eileen loved her family and adored her husband, Dave. They were true soul mates, best friends who enjoyed doing so much together. They were always there for each other. He looked out for her and she watched over him. It was a match made in heaven.

Dave, we all know how much you did for Eileen these many months – always by her side. You were her rock, and her strength. And I know that wasn't easy. You did everything for her that could be done – and then some. That's what love is all about.

Eileen always cherished her Jewish heritage, and made the teachings of our tradition part of her life. She walked the walk: both charity and helping others were at the top of her “to do” list. Even when she was overloaded with work, Eileen would take on another charity event. She just couldn't say no.

Eileen had this amazing “can do” attitude. Ask her to do something, anything and she'd say, “No problem.” It didn't matter what you asked.

Hello Eileen, this is the TV station calling. I know it's dinner time, but can you get us a chef to come down to the studios tomorrow morning and do a live cooking demonstration? And by the way, we don't have a kitchen in the TV studio. Can you work around that? And she would.

I think this can-do attitude is why Eileen was so good at public relations. She'd meet any and every challenge head on. Pulling off the impossible was almost routine.

Did I mention that Eileen liked to cook? And what a cook she was. Matzoh ball soup, kuggle, homemade gefilte fish and ruggalah. Oh how I loved her ruggalah. The best I ever had! Eileen made chocolate chip ruggalah for the family, and fruit filling for me – just like grandmother made.

Don't tell anyone – I still have a batch in the freezer. I will cherish every last one, because I know each one was made with love.

It's always fun to come over to the house for lunch or dinner and hear Eileen say, “I had this new recipe that I wanted to try, so I made it. Let me know what you think.” Of course, it was always fabulous. To this day, I don't know why Dave isn't 350 pounds!

Eileen did so many wonderful things for so many groups and so many people that I could be up here for a couple of hours and still not cover them all. Don't worry, I won't. Let me share two stories.

Eileen was a huge supporter of the Seattle Humane Society. She helped me every year with our big charity auction, Tuxes & Tails. She always got her restaurant friends to make a donation. Over the years, she literally helped us raise tens of thousands of dollars to save the lives of homeless animals.

I remember when Eileen was asked to do some consulting work for the new Trader Vic's. She didn't really want the job and didn't need the extra work. But she agreed to do the project IF – get this, they would pay her by donating a dinner for two to the Humane Society auction. Which they did. Who else would do something like this?

I also remember talking to Eileen about a friend of mine, a really nice guy who belonged to our synagogue. He was looking for some extra work, but couldn't find anything. Within a couple of weeks, Eileen helped him find a job. She didn't even really know him. She didn't have to. He was a friend of mine, I asked her for help, that's all she needed to know.

Eileen is gone now. But we are thankful for the time we had with her. We will cherish the memories – and she will live in our hearts as long as we walk this earth.

I would like to end with a poem someone sent to me when my dear mother, passed away many years ago, after battling a terrible disease.

January 2009

Your life is our celebration at Salty's! Come see us in January and let us help you celebrate …

Seefood® Paradise - for
very few clams.

SEATTLE AND PORTLAND - As soon as you arrive here at Salty's you'll see why so many people call it Seefood® Paradise. Our zillion-dollar waterfront view is made in heaven and you can dine like the King of the Seas here for very few clams - or your whole bucket.

Our Blue Plate Special, for example, is just $9.95 at lunch and only $19.95 for dinner. It changes every day and - like a lot of other items on our menu - it's a whale of a meal for a minnow of a price.

And you can come back for a sensational seafood dinner here at Salty's for less than $20. When you consider all of our great seafood dining values and add the parking that's always free, the incomparable waterfront views and servers who are as friendly as family, you'll soon see why so many people call Salty's their Seefood® Paradise.

Then make reservations today at so you can enjoy a whale of meal at a minnow of a price.

Riesling revival - Part II.

By Salty's Sommelier Tim O'Brien

My last article on Riesling as the perfect pairing with crab piqued your interest and generated many questions. Riesling has been tantalizing and fascinating wine experts for centuries. There are families in Germany who have been making Riesling in excess of 400 years. It is considered by many including myself to be the most age-worthy wine.

I was hooked for life on wine when I tasted my first forty-year-old Riesling. It was nearly an out-of-body experience. But I digress. My aim today is to clear up the misconception that Riesling is a sweet wine. Most people think sweet wine is inferior to dry wine ergo Riesling is second class. Not so. In fact it is considered the most noble of the noble varieties. Read more on Tim's wine blog.

Magical March of the Nutcrackers held over through mid-January.

SEATTLE AND PORTLAND - Did you get buried by the snow? Salty's Magical March of the Nutcrackers is held over just for you and for anyone who hasn't seen it yet or who wants to see it one more time!

You won't believe your eyes! Extravagant colorful lighting and holiday décor showcase larger-than-life nutcrackers that stand tall around our dining rooms to give your family or company parties a special touch of enchantment! Don't miss our fantasy storybook setting held over until mid-January.

Napa Valley Merryvale Vineyards wine dinner at Salty's in Portland.

PORTLAND - Merryvale Vineyards is a family-owned Napa Valley winery founded in 1983. Dedicated to passionate winemaking and the fine art of living well, Merryvale has been turning exceptional Napa Valley grapes into world-class wine for 25 years. Merryvale is renowned for its rich Cabernet Sauvignon (92 Points, Anthony Dias Blue, April 2008), "Double Gold/Best of Class" Chardonnay, iconic Bordeaux-style red blend Profile (94 Points/Cellar Selection, Wine Enthusiast, December 2008), and its everyday drinking brand, Starmont.

In addition to numerous awards for its excellent wines, Merryvale has received Napa Green Vineyard and Napa Green Winery certifications. Merryvale's goal is to sustain and improve the environment for future generations through conservation, renewable energy and sustainable farming practices, while producing some of the world's finest wines.

Eat, drink and be happy hours will make you happy.

SEATTLE AND PORTLAND - You'll be happy to know Salty's chefs in Seattle have been busy updating their Happy Hour repast. And Salty's Portland chef offers you Happy Hour rated in the top ten in the Portland Happy Hour Guidebook.

At Redondo Beach Chef Gabriel Cabrera says come in from 2 to 6 p.m. for Thursday Ladies Night when ladies can order Crab and Shrimp Louie with spring mix, Louie dressing, Chilean crab meat, bay shrimp, pickled asparagus, tomato, avocado, black olives, hard-boiled egg and rustic bread all for just $12.99. This price requires that you purchase an alcoholic beverage - they suggest Waterbrook Chardonnay.

Redondo Prime Rib Fridays will make you happy to feast on a half-pound prime rib cooked to your specifications, with garlic-roasted red potatoes, winter vegetables, au jus, creamy horseradish and rustic bread for $12.99 (pair it with Tamarack Cellars Red Wine or the alcohol drink of your choice).

Redondo Crabby Saturdays are for digging into Dungeness crab sections (10 ounces) with garlic-roasted red potatoes, winter vegetables, drawn butter, lemon and rustic bread for $16.99 (try a glass of La Calla Vermentino or choose another alcoholic beverage).

Chef Jeremy McLachlan offers Alki Happy Hour "All the Time" from 3 p.m. to closing - now that's a long happy hour. His new Quick Bites section includes Thai Beef Lettuce Wraps Seared in Hoisin Sauce with Cashews for $5, Steamed Soy Beans (Edamames) Dusted with Salty's Blackening Spice for $3, Grilled House-Made Flatbread with Walnut Butter and Green Goddess Aïoli for $4, and Crispy Green Beans Sautéed in a Black Bean Sauce for $3. This is just a tasting of what's available.

Salty's on the Columbia is ranked in the top ten in the Portland Happy Hour Guidebook. Chef Dana Cress offers you Flatbread of the Day for $1.99, Fried Calamari with Salsa Verde Aïoli $3.99, Oyster Shooter $1.99, Buffalo-style Fish/Chicken Tacos $4.99, Antipasti Plate $5.99, Crab and Artichoke Dip with Sesame Flatbread $6.99, Blackened Wild Salmon Caesar $7.99, Hefeweizen-Battered Fish & Chips $5.99, BBQ Bourbon Chicken Burger $5.99. Join the happy crowd in Portland Monday to Friday 4 p.m. to 6 p.m. and Sundays 4:30 p.m. to close. And there's more!

Mintz-her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

Please join Alki Chef Jeremy McLachlan for another over-the-top meal at Gifts from the Earth on January 24. His team's "Worldly Adventure of Seafood Cuisine" will take your taste buds to nine locations: New York (cocktail), Japan (sashimi), Vietnam (pho), India (hummus salad), Australia (shrimp on a barbie), South Africa (chutney-stuffed samosa), Italy (seafood ravioli), France (chocolate pearl dessert) and Rio de Janiero for a little Brazilian coffee to get you home. It's an around-the-world trip you won't want to miss! Gifts from the Earth is an annual fundraiser for South Seattle Community College's Culinary Arts, Wine Studies and four-year Hospitality programs. Proceeds benefit students and programs such as scholarships, program equipment, and tutoring. Visit southseattle.edu for tickets.

The Seattle Examiner.com featured Redondo Chef Gabriel Cabrera's recipes for creamy, cheesy chipotle Petrale sole. Yum! Visit www.examiner.com for the recipe.

Speaking of recipes Alki Chef Jeremy McLachlan is sharing his recipe for Dungeness Crab Mac & Cheese with you. It's pure feel-good food available at Salty's on Alki as a half portion for dinner for $19.95. Here's the recipe.

Live music in Salty's fabulous waterfront view café-bars.

Alki live music - Piano-Man Victor Janusz plays during Saturday and Sunday brunch at Alki. Casey MacGill's Blue 4 Trio plays Fridays 6 to 9 p.m. in the Café-Bar.

Redondo pop music - Here's the January schedule: Fri/Sat 1/2 & 3 Poodlebomb, Fri 1/9 Myles Crew, Sat 1/10 Glenn Harrell, Fri/Sat 1/16 & 17 Mark Fluegel & Cory Wilds, Fri 1/23 Erin McNamee, Sat 1/24 Poodlebomb, Fri 1/30 Myles Crew, Sat 1/31 Heather Banker

Portland live jazz - Oregon Music Hall of Fame Inductee Mel Brown plays 7 to 10:30 p.m. Fridays with Pianist Jof Lee and Saturdays with his trio.

It's time to make a date with your favorite fish!

Valentine's weekend is fast approaching and Salty's is the perfect place for a date. The drama of the waterfront view from virtually every table. Flawless, friendly service. Alki Chef Jeremy McLachlan's menu includes a new section called Lover's Nibbles which features a caviar tasting, crab fondue or a vegetarian hummus plate.

Free $20 gift card and free shipping offer extended through January!

SEATTLE AND PORTLAND - If you're still looking for a great gift idea, Salty's online gift shop has wonderful Northwest gifts including Cookbooks, Blackening Spices, Boisterous Oyster Sauces, coffee mugs, bar glasses, stainless steel waterbottle (say Buh Bye to plastic), T-shirts, sweatshirts and more! Salty's gift boxes include the Home Cook's Gift Box, pictured here. Buy this 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 cookbook, Blackening Spice and Seasoning Salt, an apron and four jars of Boisterous Oyster™ sauces, all for $69.

Get a $20 promotional gift card* for every $100 purchased with free shipping now extended through January. (Promotional cards do not include tax, gratuity or alcohol and may be used from January 1 to April 15.)

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GOOD TIMES NEWS BLOG

December 2009

We make crabby people happy.

Taste the magic of our Santa Brunches.

Leschi Elementary School Choir returns to Alki for Saturday brunch, Dec. 19.

Ring in the New Year at Salty's.

Nutcrackers come to life.

The perfect present for Dad: T-Birds and dinner for only $55.

Don't miss the Portland Christmas Ships Parade Dec. 9-20.

Chef's Blogs

Good for you!

By Kathryn Hilger Kingen

Give a toy and get a free brunch!

Spritz cookies, quintessential holiday butter cookies.

Free shipping and free $20 gift at Saltys.com.

November 2009

Two no-cook ways to celebrate Thanksgiving in Seattle or Portland.

Gerry's favorite blackened oysters.

This holiday, dine with the nutcrackers at Salty's.

Chef's Blogs

Two pianomen named Vic headline for Alki Thanksgiving!

Hey, Seattle T-Birds fans: Your games now come with dinner for only $55.

Holiday English musical Jack and the Beanstalk comes with dinner or brunch for only $50.

Good for you!

By Kathryn Hilger Kingen

Free shipping and free $20 gift at Saltys.com starts Sunday, November 1st.

October 2009

Have you tasted our Chef Jeremy's new radio show?

"3 Courses for $30 Dinner" aka Urban Eats aka Oregon Bounty.

Hey, Seattle T-Birds fans: Your games now come with dinner for only $55.

World-premier rock musical Carl Sagan's Contact comes with dinner or brunch

Chef's Blogs

Holiday party includes Magical March of the Nutcrackers.

Pyramid and MacTarnahan's Breweries join Salty's in Portland for a Beermakers Dinner.

Seefood® Paradise, for very few clams.

Salty's on the Columbia bartender voted #5 in the country for Bombay Sapphire and GQ Magazine's inspired bartender search.

Good for you!

By Kathryn Hilger Kingen

September 2009

Grab your favorite oyster lover and get ready to tickle your taste buds.

Chef's Blogs

Only a few spots left at Cooking with Class!

Under the Alki Moon wine dinner with guest Chef Roberto Russo.

You could win cool prizes at our TV football parties, maybe even the Seahawks.

Don't miss our Portland Pinot Celebration next Thursday.

Pyramid-MacTarnahan's beer dinner in Portland

How to get a world-famous $609 brunch for only $38.95.

How to get a world-famous $609 brunch for only $32.95.

How to get a world-famous $609 brunch for only $34.95.

Share your photos on Facebook and you could win free brunch for two!

Life on the water.

By Michael Paige, Photographer

Help fight childhood hunger when you buy Salty's gifts.

Kids eat free starting Labor Day!

Good for you!

By Kathryn Hilger Kingen

Blackberry recipes just for you.

August 2009

Salty's honored with international Five Star Diamond hospitality award.

Don't miss our heirloom tomato barbecue-glazed wild salmon.

How to get a world-famous $609 brunch for only $38.95.

How to get a world-famous $609 brunch for only $32.95.

How to get a world-famous $609 brunch for only $34.95.

Share your photos on Salty's Facebook and you could win free brunch for two!

Salty's Wine Spectator magazine award of excellence.

Beat the heat!

By Tim O'Brien, Apothecary

White chocolate brownies.

By Pastry Chef Darla Swanson, Portland Pastry Chef since 1999

Life on the water.

By Michael Paige, Photographer

Good for you!

By Kathryn Hilger Kingen

July 2009

Tweet: Catch our next wild salmon run.

Chef's Blogs

You could win cool prizes at our TV football parties,
maybe even the Seahawks.

Redondo outdoor seafood bar
is open!