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SEATTLE AND PORTLAND'S BEST WATERFRONT SEAFOOD RESTAURANTS |
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December 2010
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Here are the dishes and beverage pairings: Dungeness Crab Cake with Chipotle Aïoli Smoked Salmon with Peach Glaze Summer Key Lime Pie Seating is limited. Please call (503) 505-9986 for reservations today. |
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PORTLAND - You're invited to our second annual Panoramic Pinot Noir Celebration on Thursday, September 9, 2010, at 6 p.m. hosted by Salty's Sommelier Matthew Carter. For only $29 per person, enjoy wine tastings from Oregon Pinot producers including Ponzi, Willakenzie, Erath, Dobbes, Sokol Blosser, Willamette Valley Vineyards, Archery Summit, Lange, Van Duzer, Argyle, Vista Hills, Anne Amie and more. Chat with folks from the wineries and learn about the process, passion and perfection that go into each bottle of Oregon Pinot Noir. Read more.
SEATTLE – Victor
Janusz plays piano for Alki Beach weekend brunch.
REDONDO BEACH - Redondo
live music for August.
PORTLAND - Live
jazz in the Portland café-bar.
Sufferin' Succotash! In June Salty's Good Times featured a delicious recipe of Grilled Wild Salmon with Spring Pea and Corn Succotash. Did you try it at home? You can still find the recipe here. I did because I was the lucky one who got to test Chef Jeremy's recipe before we published it in our newsletter. It was absolutely delicious! Since then I did a little historical research on succotash and learned some very interesting facts. (Okay, maybe this lady should get a life.)
Succotash, which generally is a mixture of vegetables featuring corn and beans, was one of the first foods that the Native Americans introduced to the Pilgrims. Succotash became a traditional American food and today it is an honored dish served on Forefather's Day, celebrated on December 21 throughout New England (visit www.practicallyedible.com for more). Many cultures around the world have historically wisely combined beans and corn in their diet and have done so especially when meat is scarce. Read more.
SEATTLE
AND PORTLAND - Every year as summer approaches guests ask me when will
key lime pie make its annual appearance? It's now! It's even available
at Alki and Redondo in August. This pie is simple to make. In Portland
we use a sugar cookie crust but feel free to substitute your favorite
pie crust, graham-cracker crust or to save time choose a store-bought
pre-made crust. Have fun experimenting with our Key
Lime Pie recipe.
Think of other cookie flavors you love that might pair well with the tartness of this dessert. And if it gets too hot in your kitchen, come to Salty's and enjoy our water view and a refreshing slice of key lime pie as Portlander Amanda Payne is showing you how in our photo. And be sure to come taste the goodies we bake from scratch at brunch every Sunday! Make your reservation today.
SEATTLE AND PORTLAND - Alaska's Bristol Bay is home of the world's largest
sockeye salmon fishery and one of our nation's last wild Pacific salmon
strongholds. 
Still
remarkably pristine and remote, the Bristol Bay watershed produces up
to 60 million salmon each year, supplying over 40 percent of the world's
wild sockeye salmon market. The Bristol Bay fishery employs over 4,000
people each season and generates hundreds of millions of dollars for America's
economy annually. Bristol Bay also provides a way of life for dozens of
Alaska Native villages around the region that have practiced a subsistence
lifestyle for thousands of years, relying on healthy salmon and water.
Salty's Seattle and Portland waterfront seafood restaurants will feature Bristol Bay wild salmon in July to help promote the region's incredible fishery. Trout Unlimited is an organization that created Alaska's Savor Bristol Bay Campaign in an effort to protect Bristol Bay sockeye salmon from a proposed Pebble mine and large-scale mineral development. Although Bristol Bay is a salmon stronghold, the region's healthy ecosystem could be severely damaged if plans for the development of the proposed Pebble mine go forward. Located on state land in the headwaters of two of Bristol Bay's major salmon-producing rivers, Pebble is a massive gold and copper sulfide deposit. If developed, it would be one of the world's largest open-pit metal mines. Scientists have identified a slew of risks associated with this project, including acid mine drainage, industrial discharges and toxic waste that would require perpetual treatment.
If
we allow these mining projects to advance, we endanger a delicious and
nutrient-rich food that millions of Americans value and demand. Bristol
Bay sockeye is abundant and well managed but it faces unprecedented threats
from large-scale mineral development. This is where you can help by voting
with your fork. Savor Bristol Bay week could not have better timing at
Salty's Seafood Grills, where our annual seafood celebration "The Wild
Ones" Salmon Festival is going on now through July 28. Our
featured dish for July 1-28 is a Pinwheel Salmon Stuffed with Pesto Chèvre
and served with Roasted Garlic Mashed Potatoes, House Vegetables and Tomato
Chutney.
In addition, we have delicious dishes on the menu featuring wild salmon
from Bristol Bay, Alaska. So, please
make a reservation at Salty's Seattle or Portland seafood restaurants
to save and Savor Bristol Bay in July.
Visit www.savebristolbay.org or www.whywild.org or www.tu.org to learn more. (Photos of Bristol Bay fishermen and its watershed are by Nick Hall.) If you can't make it into Salty's in July, you must try our wild salmon recipe at home.
SEATTLE - Some say there is no better salmon than the Yukon River Kings, which alas are virtually unavailable due to restrictions on the Yukon River. Salty's will receive just a few for you for the 4th of July weekend in Seattle. Please call us to confirm. See Yukon_River_King_of_Kings.pdf for more on this rare delicacy. Please make a reservation at Salty's on Alki in Seattle today.
SEATTLE AND PORTLAND - Mark a big Salty's on your calendar for Thursday
night, the 5th of August because this is one night you won't want to miss.
It's
a Halibut Fish Fry starting at 5:30 p.m. to celebrate the beginning of
our "Just for the Halibut" festival. The halibut is fresh and wild from
the icy cold waters of Alaska. It's hand battered and fried until golden
brown and crispy on the outside and served with three different types
of tartar sauce - The Standby, The Wicked and Chef's Special. It's served
with Salty's world-famous seafood chowder chock full of scallops, clams,
bay shrimp and bacon. Wash it all down with a pint of Salty's Amber Ale
made for us by Pyramid Brewery. This super smooth rich concoction is mellow
and malty, just right for halibut. We'll serve you extra pints of Amber
Ale for just one buck until our kegs blow out! Of course you may substitute
your first pint for a glass of wine or non-alcoholic beverage.
Play Carnival Games to Raise Funds for Local Food Banks from 5:30-7 p.m. All proceeds go to local food banks. Cost per game play is only $1 to $5 or bring canned food to pay your way. See Halibut_Fish_Fry_and_Amber_Ale_Aug_2010 for more on the games you can play.
There is limited seating and reservations are required by phone. Please call us today at
Salty's on Alki Beach (206) 905-1956
Salty's at Redondo Beach (253) 336-6533
Salty's on the Columbia River (503) 505-9986
(Sorry, this promotion may not be combined with any other offers or discounts.)
SEATTLE AND PORTLAND - The Executive Chefs of Salty's Seafood Grills have put their heads together on new menus and will be consistent at all three locations. According to Executive Chef Jeremy McLachlan of Salty's on Alki, "We will have the same menu in all three Salty's waterfront view locations. It's a collaboration between the three chefs. This is what we're calling our ‘Creative Council.' We'll test recipes and bring forth the gold standard for every dish."
As always, Salty's signature good-humored style will be present throughout the new menu, with witty names and colorful design. The menu is divided into sections like "Just Chill," featuring cold seafood dishes, "To Share" is a selection of shareable appetizer plates for two, and "Carnivores Welcome" includes Salty's top-quality USDA prime steaks. In regard to the new menu names, McLachlan states, "We do not want to be fine dining, we want to be fun dining!"
With all of the changes, Salty's classics will not be forgotten. Salty's Signature Seafood Chowder, for instance, will be left in the perfect state that it has remained since the beginning. Some dishes will simply be improved. Take for example the coconut prawns, now called "Colossal Coco Prawns." The name says it all - they're now bigger and better than ever, served with a Sweet and Spicy Thai Chili Sauce.
The mid-day lunch menu features Small Plates and Starters, Soups and Salads, Quick Combos, Entrées, and a new section dedicated to Sandwiches and Tacos. At lunch, the "Cobb's Wedge" salad is sure to be a summer hit, as will the Blackened Halibut Tacos, which are always a favorite among Salty's loyal guests.
To view the new menus - lunch, dinner, café and happy hour - visit
Sole food. I was listening to our chefs recently and was interested to get an update on the status of the fish coming to our market. Apparently the Pacific halibut catch is down a bit this year. Sigh. Of course there is fabulous halibut still available, and the biomass (how many fish there are in the ocean) has increased substantially over the last half century, but it is in shorter supply recently. When the catch is down there is less supply in the market so the competition for each fish is higher. When I hear about a situation like this, it makes me wonder what might be the cause. Although there are some Alaska fishery management issues influencing the matter - see www.halibutcoalition.org/docs/Fact_or_Fiction.pdf - there may be another very important contributing factor. The heart of the matter might be this, that Alaska has sole, lots of sole. Read more.
What
better way to celebrate the summer's No. 1 holiday than at the No. 1 Seattle
or Portland waterfront seafood restaurant? The fireworks return to Lake
Union and, yes, we can see them from our Seattle waterfront restaurant
on Elliott Bay. We're anxiously awaiting news on the fireworks at Salty's
on the Columbia which happily return this year, although the exact location
isn't decided. At Redondo Beach we're celebrating with a new buffet featuring
Chef Gabriel Cabrera's baby back ribs and fresh salmon grilled on the
deck (weather permitting). See your menus for all Salty's waterfront restaurants
at:
Alki Beach 4th of July
Redondo Beach 4th of July
Columbia River 4th of July
That's right, July 4th is just around the corner, and all of our Salty's seafood restaurants will be featuring an Independence Day buffet with our favorite dishes of the summer. Make reservations today!
SEATTLE
AND PORTLAND - You'll be happy to know the highly prized Columbia River
salmon is running strong this spring with an estimated run of 350,000,
reports The Daily Astorian, which also says "the nearly 195,000
adult salmon that have passed over Bonneville Dam represent the third-highest
count since 1977." Now that they've hit their limit, it's time to pop
in to Salty's for your Columbia River "springer" (aka spring salmon) while
they're still available.
"We consider Columbia River springers the most prized wild chinook salmon at Salty's seafood restaurants," said Salty's Fishmonger Chris Darst. "Their incredibly high fat content makes the fish the most succulent, rich salmon available. The oil content can be up to 22% - that is double the 11% oil content of most wild king salmon. Even the famous Copper River chinooks max out at 18%. Only the prized Yukon River salmon out of Alaska are comparable in oil content."
The Yukon River kings have to navigate one of the longest rivers (around 2,000 miles) to spawn, which is why they are so high in fat. The Copper River kings only go 300 miles, but their journey is through very violent waters, so they need extra energy but their flesh is not as tender after all that work.
Columbia River kings' high oil content is due to the fact that they must have built-up fat reserves to survive the spring and summer until they spawn in the fall. In early spring, these fatties enter the Columbia. The bad news for them is that they can't feed in fresh water. They must wait out the warm summer waters until the fall when it is cool enough to welcome their offspring. It's like they are bears in hibernation, only they are working their tails off to swim the Columbia and that takes a lot of reserved fuel. Their cousins, the fall-run Columbia River chinooks, have the luxury of living in salt water until the fall when they migrate to the river to spawn, so the extra fat isn't necessary for their survival.
"Ask
for our springers for about one or two more weeks," suggests Darst. "Then
we'll feature troll-caught salmon from Alaska to British Columbia. River
runs opening up include the amazing Stikene River salmon and Taku River."
The Columbia River salmon catch is great for the local economy and good for Salty's guests' tummies. To celebrate Columbia River springers and "The Wild Ones" Summer Salmon Festival, Salty's chefs created a beautiful spring dish to feature in June. Their Grilled Wild Salmon Medallions are served with a vibrant spring pea and corn succotash, braised fennel and dehydrated grape tomatoes, purple potato "hay," and parsley oil. Stop into a Salty's Seattle waterfront restaurant, or visit us at our Portland seafood restaurant to enjoy this dish all month long! Our sommeliers are suggesting you pair it with Erath's outstanding 2008 vintage Pinot Noir. It's pretty much everyone's choice to go with salmon and you are going to love this wine. The flavors range from tropical fruit to honeydew melon and lemons, and the floral notes testify to Oregon's sunny summer days. See our menus online at:
If you can't make it in during June for our special dish, you must try our recipe at home. Read more about the Columbia River springers
SEATTLE AND PORTLAND - The decks at Salty's landmark Seattle waterfront restaurants will open for the season on Thursday, June 3. A deck opening celebration will take place that evening from 5 to 8 p.m., with dinner grilled by Salty's chefs on the deck overlooking the water. Come "decked out" in luau gear and win cool prizes. Enjoy the sites of the waterfront, with sailboats, windsurfers, sea lions and beautiful scenery! Here's your menus:
Please be aware there is limited seating and reservations are required by phone. Please call us today at
Salty's on Alki Beach (206) 905-1956
Salty's at Redondo Beach (253) 336-6533
Salty's on the Columbia River (503) 505-9986
Hope to see you, rain or funshine! We'll be here!
SEATTLE - Running Hope Through America, an event raising money for The Orphan Foundation of America, AIDS Orphans Rising and The Caring House Project, features Lisa Smith Batchen running 50 miles a day in all 50 states. Washington is state number 46 and Lisa will be here Tuesday, June 15. The Alki peninsula is her route in Washington and Salty's on Alki is providing space for Lisa's aid station. They welcome all runners and other interested folks (please bring your own supplies). Lisa starts at 5:30 a.m. and is done around 5:30 p.m. Please visit www.runhope.com to learn more about the event and the cause.
SEATTLE - Answer Blip Travel and Leisure writer Amy had a great idea for you in her blog "Top 10 Fun Things To Do In Seattle This Summer, What's Yours?" She says whether you're a year-round "Seattlean," or just exploring for a weekend, you'll have plenty to do outdoors. No. 7 on her list is "Take A Cheap Ride On The Water Taxi To Some Fresh Eats. For the price of a bus ride, jump on the West Seattle water taxi and head over to Alki Beach for some tasty waterfront eats. Try Salty's, a local favorite, for their incredible seafood and amazing location. Voted as Best Outdoor Dining with a View and Best Waterfront View Restaurant, the food and atmosphere won't let you down. Soak it all in."
We whole heartedly agree! Visit www.answerblip.com/top-10-fun-things-to-do-in-seattle-this-summer-whats-yours for nine more fun ideas. Visit www.kingcounty.gov/transportation/kcdot/WaterTaxi.aspx for more on the West Seattle water taxi.
Get out! Hello, it's June already, time to come out and play, you Northwesterners. It snuck up on us didn't it? Okay maybe not. Maybe we have been waiting by the window every day hoping for it. So done with looking at all the vitamin D-deficient faces of our friends, and so excited to be out of the rain, but still out of doors. When that sunshine really arrives we run outside with wild abandon saying hello and smiling and waving at absolute strangers. It gets nearly hysterical with happiness around here. The sunnier days just bring that out in us. At Salty's we open our waterfront Funshine Decks™ and our guests just love the fresh air and the beautiful views. It is great to take advantage of every little opportunity to get outside and now that summer is here we start getting motivated. Read more for some fabulous nutrition charts.
What better way to celebrate the summer's No. 1 holiday than at the No.
1 Seattle or Portland waterfront seafood restaurant? The
fireworks return to Lake Union and, yes, we can see them from our Seattle
waterfront restaurant on Elliott Bay. We're anxiously awaiting news on
the fireworks at Salty's on the Columbia which happily return this year,
although the exact location isn't decided. We'll email you later in June
with the latest news. Meanwhile here's what we know:
At Redondo Beach we're celebrating with a new buffet featuring Chef Gabriel Cabrera's baby back ribs and fresh salmon grilled on the deck (weather permitting). See your menus for all Salty's waterfront restaurants at:
That's right, July 4th is just around the corner, and all of our Salty's seafood restaurants will be featuring an Independence Day buffet with our favorite dishes of the summer. Make reservations today!
SEATTLE
AND PORTLAND - It's time to take Dad fishing at Salty's. There's no better
way to tell Dad or your grad how much you appreciate them than with Salty's
brunch. Our award-winning brunch is the best in the Pacific Northwest.
The fresh "seefood" cuisine is like the service. Spectacular. The view
is one in a million. Just like your Dad.
Alki
Beach Father's Day
Redondo
Beach Father's Day
Portland
Father's Day
So make your reservation now. And give Dad or your grad 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/store today.
SEATTLE AND PORTLAND – It's the perfect time for a fishing trip in the great outdoors at Salty's. Wild salmon is fresh off the boat and we're opening our Funshine Decks for you when the sun shines!
First
off the boat will be wild salmon from the Stikine River and Taku River,
both in Alaska, the Columbia River, from the Washington side, and Young's
Bay, in Oregon. The highly sought Copper River Salmon
is set to open May 13 and following that will be the Canadian river salmon
runs like Bella Coola.
"Nothing is set in stone until the fisheries conduct run estimates," says Salty's Fish Monger Chris Darst. "Any of these runs could be a bust, but most likely we will see fish from all of these places as the month progresses." Read more here and you'll be well informed.
Salty's
chefs are celebrating the catch with Grilled Wild Alaskan Salmon
dished up with purple mashed potatoes, yummy avocado vinaigrette and oil-cured
preserved lemons. Erath Winery is offering up two shining wines
from the outstanding 2008 vintage to pair with our grilled wild Alaskan
salmon. Pinot Noir is everyone's choice to go with salmon and you are
going to love the bright cherry, exotic spice and juicy plum flavors followed
with a hint of smoke at the finish of this wine. The quality of this vintage
is evident in the seamless balance and elegance. If your palate needs
a pick-me-up, Erath's Pinot Gris comes to the rescue with purity of fruit
boosted with perfect acidity. The flavors range from tropical fruit to
honeydew melon and lemons, and the floral notes testify to Oregon's sunny
summer days.
Our special dish is available only until May 26 so make your reservation today. If you can't make it in, here's the home cook's recipe for our Grilled Wild Alaskan Salmon.
SEATTLE AND PORTLAND - Book your next wedding rehearsal dinner, reunion, birthday party, corporate event, anniversary or any other special night with us and we'll throw in the room at no charge. Zilch. We'll help you plan every detail of your event. That's on the house, too! You'll have a perfectly sized room with the most awesome views you've probably ever seen. That's complimentary, too. Parking? As free as our waterfront breezes. At Redondo Beach, the room fee goes to a nonprofit organization - Highline Community College Foundation - and cannot be waived, but be sure to ask about their aquarium with 80 species of marine life, touch tanks, an octopus and jellyfish. No kidding! It's right next door to Salty's at Redondo Beach restaurant.
The food and refreshments? Order anything on or off our private dining menus - from fresh seafood to USDA Prime steaks to you name it. We promise you world-class cuisine. Award-winning chefs and sommeliers. And family friendly service. Peruse our menus online at:
The bottom line is this:
in Seattle call Collin Forseth at (206) 937-1085
in South Seattle call Holly Morrow at (253) 945-8248
in Portland call Dorothy Lane at (503) 288-4444, ext. 4108.
Right now. Something this good can't last forever.
SEATTLE - Piano-man Victor Janusz recently began his sixth consecutive year as the "Brunch Pianist" at the landmark Salty's on Alki Beach. Janusz serenades diners every Saturday and Sunday from 10:00 a.m. to 2:00 p.m., performing musical sets on a baby grand piano in the upper lounge. Salty's diners take in the incredible panoramic view of Puget Sound and delight in Executive Chef Jeremy McLachlan's award-winning buffet with live music to entertain.
Janusz's
diverse repertoire includes the Great American Songbook, featuring composers
Cole Porter, the Gershwins, Jerome Kern, Irving Berlin, Rogers & Hart,
as well as jazz, bossa nova, and pop artist favorites. His songs include
many by the Beatles, Elvis Costello, Bacharach & David, the hits of
Motown, The Carpenters and other legendary bands. Janusz also features
original tunes from his two VIM Records releases Cosmo Street
(2005) and Hands Solo (2002).
"People always ask me where I have the most fun as a performer," says Janusz, "I have really enjoyed knowing that on weekends I get to tickle the ivories at the greatest brunch in Seattle, the greatest view, and most of all, the greatest staff at any venue I work at. That has been the nicest surprise: To feel so at home somewhere, and that my fellow employees will make a request or get me to learn a song I don't know yet!"
Salty's Managing Partner Bonnie David reports, "Vic has been the brunch pianist since the day we brought in the baby grand piano in March 2005, and we now fondly refer to brunch as 'Weekend Piano Brunch'!" View the Alki brunch menu online and make your reservations today at www.saltys.com.
SEATTLE
- Salty's on Alki Beach Mother's Day brunch sells out annually on the
day they open their reservation books one month in advance of the big
day. This year there's one table left for ten people at 11 a.m. (prime
time), and it's only available to raise funds for WestSide Baby. WestSide
Baby provides essential items to local children in need by collecting
and distributing diapers, clothing, toys and equipment. Mother's Day is
fast approaching and you can bid on this item until
May 3. Go online to
EBAY.com (search for Salty's On Alki Mother's Day Brunch) and place
your bid today. The opening bid is $450 and sold for $1,000 in 2007 to
benefit Children's Hospital. The gratuity is not included in the bid price.
In addition, Truffle Love will provide one dozen handmade truffles for every mom seated at the winning table! Gather your family and guests and bid for a good cause! See www.westsidebaby.org for more on this charity that provides basics for children in need in partnership with the community.
Redondo
Beach outdoor seafood bar opens Memorial Day.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.
Salty's Seafood Chowder Cup 6.99 Pint 8.50
Redondo Cod Fish & Chips 3 Pcs 9.99 2 Pcs 7.99
Kids' Cod 1 Pc 4.25
Halibut & Chips 3 Pcs 11.99 2 Pcs 8.99
Oysters & Chips 5 Pcs 10.99
Prawns & Chips 5 Pcs 10.99
Calamari Rings 10.99
Colossal Clam Strips 9.99
Chicken Strips 3 Pcs 6.99
Blackened Salmon Caesar Salad 10.99
Corn Dog 3.99
Coleslaw 1.99 Salad 3.99
French Fries 2.99 Chips .99
Ice Cream Sandwich 2.25
Candy Bars .99
Popsicle 1.99 Cookie 1.25
Pop, coffee, or iced tea is $1.99 and 12-oz. lattés are $3. Call ahead so your order is ready when you arrive: (253) 946-0636. Open daily 11:30 a.m. to 8:30 p.m.
REDONDO
BEACH - In the 1920s and '30s, in a time when Manhattan nightclubs like
the Savoy Ballroom were the playgrounds of high society, dives were filled
with piano players banging out the new beat known as swing. One such musician,
a part of the Harlem Renaissance, was Thomas Wright "Fats" Waller. Let
us take you back as five performers present an evening of rowdy, raunchy
and humorous songs that encapsulate the various moods of the era and reflect
Waller's view of life as a journey meant for pleasure and play. It's May
21 to June 6, Friday and Saturday at 8:00 p.m. and matinees are Saturday
and Sunday at 2:00 p.m. at CenterStage Theatre in Federal Way.
Salty's at Redondo continues their very successful Dinner & A Show package which includes a ticket to the show and either a three-course meal or a bountiful Sunday buffet all for only $50. Make reservations at (253) 945-8248 and visit centerstagetheatre.com for more.
Sat. May 1 - Robin Landry and Jackie Stone
Fri. May 7 - Myles Crew
Sat. May 8 - Mike Roy
Fri. May 14 - Myles Crew
Sat. May 15 - Mike Roy
Fri.-Sat. May 21-22 - Mark & Cory Wilds
Fri.-Sat. May 28-29 - Poodlebomb
PORTLAND - Columbia guests and staff in Portland are honored to be in the presence of greatness every Friday and Saturday night. Come as you are starting at 7:00 p.m. to watch a music pioneer and jazz legend keeping the beat alive. We're talking about Portland jazz giant Mel Brown who was a double winner at the Portland Music Awards in February 2009 when he was honored with both the Pioneer and Outstanding Achievement in Jazz awards. He's also an Oregon Music Hall of Fame inductee and has played with the likes of Diana Ross, The Temptations and other Motown legends.
Brown's
trio playing on the weekends at Salty's includes pianist Jof Lee, who
started his jazz career through the urgings of Stan Getz, and Tim Gilson
charms us on his bass.
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.
"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.
And if you want to improve your skills or appreciation of jazz, Brown is running a summer jazz workshop August 1-7 through Western Oregon University. Participants have direct access to many of Oregon's finest jazz performers and teachers. Visit www.melbrownjazzcamp.com or email him at melbrownworkshop@wou.edu for more information.
PORTLAND
- Have you ever wanted to give back to a volunteer? With a Little Help
from our Friends, we can make a meaningful difference in the lives of
so many people in our community. Portland Oldies 106.7 wants to recognize
and reward those who give so much of their time and energy to make a positive
impact in our community. Oldies 106.7 would like to reward the Volunteer
of The Month with a weekend off including overnight hotel stay at Courtyard
Marriott North Harbour in Portland and Brunch for two at Salty's on The
Columbia River, also in Portland. Go to www.portlandoldies.com/pages/pages/volunteer.php
and tell us your everyday hero story.
The running of the Kings. Winter is over and spring is here. The marvelous month of May brings the much-awaited running of the Kings. These wild wonderful salmon have been swimming in the cold salty ocean waters for up to eight years maturing into adults, working hard, feeding voraciously and gaining lots of weight. Now it is time for them to leave the cold ocean waters and head to mouth of the fresh water rivers. They have prepared themselves well for the long swim up river. During this arduous marathon swim they will not feed. They swim hundreds and hundreds and hundreds of miles but will not eat at all. They will live off their fat stores and make their way up to the head of the river waters. Read more.
SEATTLE AND PORTLAND - Join us for summer appetizers paired with just the right cocktails, beer or non-alcoholic beverage on June 3 from 5:00 to 8:00 p.m. Get decked out in luau gear; win cool prizes!
April 2010
By Sommelier Tim O'Brien
SEATTLE AND PORTLAND - April marks the return of light, fresh flavors, but we still have some chilly nights ahead that will make comfort food magically appealing. That is why our Lobster and Shrimp Stuffed Wild Salmon is perfect this time of year - it's our chefs' segue from shellfish to salmon season.
Wild salmon runs are only a few ticks away, but I can't wait to stick a fork into this masterpiece of salmon filled with plump shrimp and succulent lobster meat. The shellfish stuffing is made with chèvre and cream cheeses, lemon zest, fresh thyme and parsley. Our chefs will complete the dish with risotto, which they slowly simmer and stir with olive oil, onions, a touch of garlic and dry vermouth, and then finish with Parmesan and a handful of fresh herbs. You'll also find house veggies on the plate along with a white wine and sun-dried tomato beurre blanc and toasted pine nut purée. Yummy!
We're pairing our April dish with the same wines that we featured in March - Riesling and Sauvignon Blanc tasters - but for very different reasons. In March we talked about the bold, exotic mouthwatering qualities these varietals offer. In April we have some "rules" to validate our choice. Rule No. 1: Herbs and chèvre cheese point us toward Sauvignon Blanc. That's a rule you'll want to remember when there's no sommelier available at home and you're wanting to pair wine with fresh goat cheese. Rule No. 2: When you cook with white wine you will find that drinking the same wine with the dish makes perfect sense. The next rule, Rule No. 3, is really just my opinion, but this is my article so write this down: Riesling is the über wine for pairing - it is an enjoyable wine that makes food shine. Riesling has all the right aspects to be food's best friend, especially seafood! It is refreshing, with high acid, forward fruit and low alcohol. There's one more thing that makes this pairing in April appropriate and that is that these wines are easy on our over-taxed budget. Our April dish is served for lunch and dinner. It's a great escape from cooking and doing the dishes yourself. So, invite your friends and make reservations for April 1-28 at Saltys.com. See you at the table.
If you can't make it in to Salty's in April, here's our lobster and shrimp stuffed wild salmon recipe for cooking at home.
SEATTLE AND PORTLAND - The Wild Ones are coming fresh off the boats to Salty's waterfront outdoor decks and we're ready to prepare a mouth-watering barbequed salmon dinner just for you! Mark your calendar: Thursday, May 6 only, from 5:00 to 8:00 p.m.
Your local catch dinner will include two preparations, apple wood-smoked grilled salmon and barbecued salmon basted in lemon butter. Choose half and half if you like! Salmon toppers include fruit chutney, hollandaise, apple fennel slaw or just lemon. Served with Twisted Caesar salad and roasted potatoes, it also includes your choice of a glass of Erath Pinot Noir or Pinot Gris, a pint of beer or an alcohol-free beverage.
All proceeds go to the Oregon Food Bank, West Seattle Helpline or Des Moines Food Bank.
Erath Winery Bottle Toss: Can you throw a ring around a bottle of Erath wine? Winners receive the bottle of wine or brew they ring. Start practicing today!Prizes: Unless otherwise noted, winners receive a trophy T-shirt or other Salty's gift shop goodies. (Gift cards expire one year from date of issue; do not include tax, gratuity or alcohol). Cost per game play is only $1-5 or bring canned food to pay your way. (Other restrictions may apply. Games subject to change. This promotion may not be combined with any other offers or discounts.)
Reservations are required and must be made by phone. There is limited space. Please call today:
Alki (206) 937-1600
Redondo (253) 946-0636
Portland (503) 288-4444
SEATTLE - 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 Beach. Syrah is seducing wine enthusiasts who have an affection for red wines with bold spices, rich fruit and silky texture. Salty's chefs will serve appetizers designed to showcase Syrah's outstanding affinity for food. Produced by Sommelier David LeClaire, of Seattle Uncorked, and Salty's Sommelier Tim O'Brien, this very popular ninth annual event always sells out and features 40 Northwest wineries. A portion of your $45 ticket will benefit FareStart.
FareStart is a culinary job training and placement program for homeless and disadvantaged individuals. Over the past 17 years, FareStart has provided opportunities for over 3,000 people to transform their lives, while also serving over 3.5 million meals to disadvantaged men, women and children.
Tickets must be purchased in advance at www.farestart.org/help/events
or call (206) 267-6223.
REDONDO BEACH - Centerstage's managing artistic director Alan Bryce made the decision to produce the utterly beguiling stage version of Elizabeth von Armin's best selling 1921 novel, Enchanted April, at a time when the South Sound's own enchanting flora are at their peak. The play's thematic components of gentle feminism, love and self-discovery are universal and engaging; and its ability to transport audiences back to another time and place makes the show the perfect antidote to the tax season blues. A brief escape to a secluded Italian castle on the Mediterranean coast is just what the doctor ordered.
Enchanted April is a bittersweet comedy set just after WWI, the war to end all wars. Over one million young men failed to return home to England after the War leaving their young wives and sweethearts alone. Lotty and three of her dissimilar female acquaintances band together during this difficult time for a month-long holiday at an Italian villa on the Mediterranean. All four ladies are disenchanted and in need of a change. It is in Italy, amidst the wisteria blossoms and Mediterranean seascape that the women bloom again - in surprising and delightful ways.
Salty's at Redondo Beach continues their very successful "Dinner and a Show" package which includes a ticket to the show and either a three-course meal or a bountiful buffet all for only $50. Please call (253) 945-8248 for dinner and a show reervations and visit centerstagetheatre.com for more.
PORTLAND - Presented by our Portland Sommelier Matthew Carter and Salty's on the Columbia, we invite you to come celebrate our luck in geography! Situated on the banks of the Mighty Columbia, we will present local and amazing Pinot Gris producers, fresh local Northwest seafood and other local backyard ingredients. We bring them together on Thursday, April 22 at 6 p.m. for our first ever Panoramic Pinot Gris celebration. If you were here in September for our Panoramic Pinot Noir celebration, you'll know this event is not to be missed.
Poured by the winery themselves are wine tastings from Oregon producers including:
The dirt on Salty's. Earth day is coming up on April 22 so I thought that I should come clean on a dirty little secret about Salty's - we compost. Yes, we do! In fact, we were some of the first restaurants in the Northwest to do so by leading the way when we started our program in April 2007. This means we take all of our food scraps and send them off site to be magically turned into a recipe for good dirt, that goes back into the earth and grows more food. What a great cycle (or recycle as the case may be).
I do this at home and you can too. I have this great little metal garbage can with a charcoal filter in it that I throw food scraps into as I cook and clean up (you can buy these at your grocery store). 
The only down side is that my poor garbage disposal is so lonely. It rarely gets a chance to perform. I have always had this great sense of optimism as I toss those precious scraps into our yard waste, that they somehow go on to some higher purpose. What do you know, they do. Our scraps get picked up on those big "frontload" trucks and taken to Cedar Grove to be turned into compost and other nutritious dirt-related products. Just like a chef cooks a recipe, the scraps gets "cooked" at high temperatures to kill the unhealthy bacteria and other unwanted pathogens and components. This mixture is then combined with yard waste and turned into enriched soil compost. Compost amended into the earth "adds nutrients, helps maintain the correct soil Ph, increases water retention, reduces water runoff, and increases the nutrients actually available to the plants. Additionally the diverse population of beneficial organisms is essential in supporting the web of soil-life." (Visit www.cedar-grove.com for more on that).
The
rest of the story is that at Salty's, we use Cedar Grove products in our
gardens. We use them in our flowerpots and flower beddings as well as
(get this) - our herb gardens! At both Salty's on Alki and on the Columbia,
we have room to grow our own beautiful herbs, and our gardens are grown
with compost that came from Cedar Grove and, thus, our own food scraps!
Those delicious and nutritious herbs are then used in our recipes to make
fabulous dishes we all love. Read
more.
SEATTLE AND PORTLAND - It's time to treat the team for only $19.99. The three-martini lunch is back! In honor of Administrative Professionals Week, Salty's offers the totally unique Three-Course Lunch served in martini glasses. It's all for fun and for one week only, April 19-23, 2010.
1st Course
Salty's Seafood Ceviche
Seafood Marinated in Lemon Juice and Kicked Up with
Jalapeño, Cilantro and Onion, Served with Tortilla Chips
Our chefs search the Pacific Northwest and the world for the best seafood so you can enjoy the fruits of our labor. This is a perfect start to a light lunch so you can still work afterwards! Fresh Alaskan halibut and shrimp are soaked in lemon juice until they "cook" - yes, the acid in the lemon juice "cooks" it. We strain off the juices and kick it with jalapeño peppers, cilantro, onions and a touch of tomato. Served ice cold with warm tortilla chips.
2nd Course
Warm Seafood Salad
Salmon and Prawns Simmered
in a Sherry Vinaigrette Poured over a Salad of Romaine, Tomato,
Red Pepper, Topped with Fresh Grated Parmesan
Salmon dusted with sea salt and seared golden brown is added to prawns, minced garlic and chopped shallot, deglazed with Don Bruno sherry vinegar from Spain and finished with a touch of butter and salt. Served "up" like a martini and ready for you to pour over Romaine, sweet peppers, vine-ripened tomatoes and freshly grated Argitoni Parmesan cheese blended with a touch of Pecorino. Freshly ground Madagascar peppercorns top it.
3rd Course
Chocolate Tiramisu
Lady Finger Cookies Soaked in Espresso,
Topped with Mascarpone and Chocolate Shavings
This classic comes to Salty's for you and only you. Ladyfinger cookies are soaked in a touch of chilled espresso, placed on the bottom of a martini glass, topped with light and fluffy mascarpone cream and shaved chocolate - all for pure bliss (so you'll love your boss no matter what).
Beverage Pairings
Cucumber DRY Soda $3.99 or Cucumber Martini
(choose Vodka or Gin) $8.99
We resurrect the fresh flavors of spring with our Cucumber Martini. Fresh cucumber muddled with your choice of vodka or gin for a clean, green martini. Or choose a Cucumber DRY Soda for an alcohol-free spring fling.
Remind your boss, it's your turn for a Three Martini Lunch, and it's back at Salty's for one week only, April 19-23, for only $19.99. Please make reservations today.
Salty's Goes Mad Men(ish) - Portland blogger Byron Beck of pdx.eater.com says this is a "Swill (sorry) idea! Touting their '3-Martini Lunch' as a 'fun way for bosses ... to give their employees a pat on the back' Salty's is returning to a simpler time when it was okay to drink your lunch ... No word on if Don Draper is included in the deal." (See pdx.eater.com for more.)
SEATTLE AND PORTLAND - Take a good look at our featured entrée
for March. Is your mouth watering yet? I hope you are ready for bold flavors
that fill your mouth with spices from far away places. This preparation
in a word is exotic. And it's playing at all three Salty's in Seattle
and Portland.
You must come in for this splendidly Spanish mouth-watering dish with colossal prawns so big they're almost mini lobsters! We rub them with a mixture of chili powder, cumin, coriander and lime love, grill 'em and serve them to you with tasty Spanish short-grain rice, pico de gallo and sauce mole (Mexico's national sauce, like guacamole it's raw and chunky) made with chilies, more chilies, onion, sesame seeds, papitas (aka pumpkin seeds) and chocolate powder. Yum!
To make this a perfect presentation, we have chosen a flight of wines for our March dish that can be described using the same descriptive words, "mouth watering,"; "bold"; and "exotic."; This flight features Sauvignon Blanc and Riesling, two wines that won't back down from the challenges this dish presents. To wit, we need a wine that is as refreshing as a just-picked peach or as bracing as a bite of grapefruit at the breakfast table. We need a wine that is focused and full flavored but does not feel overly aggressive on your palate. We need a wine that you can sip or gulp. We think we found the match for you. In fact we found two, and we will leave it up to you to decide which you prefer.
Riesling and Sauvignon Blanc both feature a high level of acid to match well with food. Both offer a bounty of fruit flavors that complement the acid to arrive at perfectly balanced wine. They also both feature lower alcohol which is food friendly and allows for a second glass. It may sound technical but it adds up to fun fine dining at Salty's.
Our splendidly Spanish dish of colossal prawns is available only until March 31 so make your reservation today. If you can't make it in find our home cook's recipe online so you can make it for your friends and family.
SEATTLE AND PORTLAND - Wild salmon are coming and Salty's chefs will have the coals ready for barbecuing salmon on their waterfront decks, Thursday, May 6, from 5:00 to 8:00 p.m. Our fresh-off-the-boat local catch will include two preparations, apple wood-smoked grilled salmon and barbecued salmon basted in lemon butter. Choose half and half if you like! Salmon toppers include fruit chutney, hollandaise, apple fennel slaw or just lemon. Served with Twisted Caesar salad and roasted potatoes, it also includes your choice of a glass of Oregon's Erath Winery Pinot Noir or Pinot Gris, a pint of beer or an alcohol-free beverage.
Carnival Games You Can Play to Raise Funds for Local Food Banks Thurs. May 6, 5:30-7 p.m. All proceeds go to the Oregon Food Bank, West Seattle Helpline or Des Moines Food Bank.
Unless otherwise noted, winners receive a trophy T-shirt or other Salty's gift shop goodies. (Gift cards expire one year from date of issue; do not include tax, gratuity or alcohol). Cost per game play is only $1 to $5 or bring canned food to pay your way. (Other restrictions may apply. Games subject to change.)
Salty's Wild Salmon BBQ Event has limited space, please call for reservations today! Reservations cannot be made online.
SEATTLE - 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 Beach. Syrah is seducing wine enthusiasts who
have an affection for red wines with bold spices, rich fruit and silky
texture. Salty's
chefs will serve appetizers designed to showcase Syrah's outstanding affinity
for food. Produced by Sommelier David LeClaire, of Seattle Uncorked (see
www.seattleuncorked.com
for more), and Salty's Sommelier Tim O'Brien, this very popular ninth
annual event always sells out and features 40 Northwest wineries. A portion
of your $45 ticket will benefit FareStart.
FareStart is a culinary job training and placement program for homeless and disadvantaged individuals. Over the past 17 years, FareStart has provided opportunities for over 3,000 people to transform their lives, while also serving over 3.5 million meals to disadvantaged men, women and children.
Tickets must be purchased in advance at www.farestart.org/help/events or call (206) 267-6223.
REDONDO
BEACH - What could be better than a month by the Mediterranean at a luxurious
Italian villa? Sounds grand to the four English women in Enchanted
April, a romantic comedy adapted from Elizabeth von Armin's best-selling
1921 novel of the same name. The story of four dissimilar women in post
World War I England going on a holiday to a secluded castle in Italy is
the next best thing to taking a vacation. It's showing at Centerstage
Theatre in Federal Way from March 26 to April 11.
The very successful Salty's at Redondo Beach "Dinner with a Show"; package will continue with Enchanted April. Showtime is Friday and Saturday evenings at 8:00 p.m. and matinees are Saturdays and Sundays at 2 p.m. Choose from the dinner or Sunday brunch package at Salty's which includes a ticket to the show and either a three-course meal or a bountiful Sunday buffet all for only $50. Make reservations through Salty's at Redondo at (253) 945-8248.
See centerstagetheatre.com for more about the show. They are located at 3200 SW Dash Point Road in Federal Way, just a hop, skip and a jump from Redondo Beach.
Seattle
Thunderbirds fans, get your game on at Redondo Beach. REDONDO BEACH - There's just one game left for you to enjoy Salty's at Redondo Beach as the place to be before the Seattle Thunderbirds take to the ice. Enjoy a three-course meal before select games and get a complimentary ride to ShoWare Center in Kent, following dinner. You will be driven straight to the front door, and after the game you will be driven back to Salty's. No lines, no hassle, just plain family fun! Tickets available for March 6, Saturday, when they play Spokane at 7:05 p.m., are only $55 per person (includes a game seat and excludes tax and gratuity). Visit www.seattlethunderbirds.com for more about the T-birds. Call Redondo Beach at (253) 945-8248 for reservations.
PORTLAND - Presented by our Portland Sommelier Matthew Carter and Salty's on the Columbia, we invite you to come celebrate our luck in geography! Situated on the banks of the Mighty Columbia, we will present local and amazing Pinot Gris producers, fresh local Northwest seafood and other local backyard ingredients. We bring them together on Thursday, April 22 at 6 p.m. for our first ever Panoramic Pinot Gris celebration. If you were here in September for our Panoramic Pinot Noir celebration, you'll know this event is not to be missed.
Poured by the winery themselves are wine tastings from ten Oregon producers including:
Read more on Matt's wine blog.
By
Kathryn Hilger KingenThe Backward Fish! If you want to be forward thinking I suggest you eat some backward fish. Are there fish in the sea that actually swim backward you ask? The prawn and the shrimp are the creatures that have settled on the backward swim instead of the frontward crawl of their fellow crustaceans. How do they do it? Well imagine a fish curving and tucking its tail around to form a C shape, the tail would then be under its head. Now if it were to begin to move that tail it would be facing backward while swimming. That is what our prawns and shrimp do.
Prawns and shrimp are so much alike that we could call them twins. In many cases their names are used interchangeably. In some countries they only call them prawns and in others they only call them shrimp. To avoid confusion and for our purposes, we will say that shrimp are often but not always smaller than prawns and have two pairs of claws, while prawns have three. Shrimp have a distinct bend in the abdomen while prawns do not. But they both like to swim backward, don't ask me why. Although they swim with their gear in reverse, they are a very forward-looking fish. Read more of my blog.
We
marked our Happy Hour(s) prices down to lift your spirits. SEATTLE AND PORTLAND - What a hoot you're in for when you join us for our Happy Hours! Check out the amazing bargains our menu brings to the party. With delicious prices like these your wallet will have smiley faces all over it. Get in here and have some fun. Here are your menus:
Happy hour is first come, first served with limited seating. Please join us. We'd love to help you lift your spirits!
Earn
$25 for Salty's Happy Hour! SEATTLE AND REDONDO BEACH - Wanna get $25 for Happy Hour? Call Phil Smart Mercedes-Benz (800) 948-9233 for details. Good for the first 100 customers only. Offer expires March 31, 2010. Hurry!
SEATTLE
AND PORTLAND - Salty's new "Be Shellfish, Eat Me" festival is going full
steam ahead starting January 28 at all three Salty's - and lobster is
the star of our show. Our lobsters are shipped here live, direct from
the icy waters off the coast of Maine and kept in salt water holding tanks
in our lobby. That's why lobster doesn't get any fresher than Salty's.
And our Chefs make sure it doesn't get any tastier.
Straight from Lobster Heaven is our newest dish, Lobster with Angel Hair Pasta. It's made with Madeira wine - a sweet fortified wine from Portugal that "Plays so nicely with lobster," say our chefs. Flavored with roasted sweet shallot, a touch of garlic, olive oil, preserved lemon and sprinkled with Parmesan cheese and torn basil, it's not to be missed. Besides all that, we're on the waterfront with views that'll knock your bib off.
Salty's sommeliers are suggesting you order three-ounce samplers of Chardonnay and Champagne so you can get the full experience of a perfect food-wine pairing. Creamy Chardonnay with layers of buttery lemon and a pinch of vanilla will make our lobster buttery and sweet, while the Champagne bubbles will refresh your palate and add a touch of lime and lemon to lobster's delicate flavors.
Our Lobster with Angel Hair Pasta is available only until February 24 so make your reservation today. If you can't make it in, try our home-cook's recipe.
Salty's chefs will be outside on their waterfront decks boiling prawns in pickling spice, Tabasco, Worcestershire and lemon. But you get to enjoy these plump, flavorful prawns inside, with an assortment of sauces - cocktail, aïoli, tartar and, of course, drawn butter. The $19.95 buffet dinner includes one pound of prawns, a pint of beer, freshly baked bread, Seafood Chowder and Caesar Salad. Bring your appetite and we'll supply the bibs! Prawn refills are $10 each and beer refills are $5 (yes, you can order wine instead).
Games You Can Play at the Prawn Boil to Help Raise Funds for
Local Food Banks - Thurs. Feb. 4, 5:30-7p.m.
Anyone caught having fun playing these games will receive a free
"Be Shellfish, Eat Me" T-shirt (while supplies last, but we'll have lots
for you). All proceeds go to the Oregon Food Bank, West Seattle Helpline
or Des Moines Food Bank.
Make
a date with your favorite fish.You'll love Salty's Valentine's romance. The drama of our view from virtually every table. Extraordinary world-class cuisine. Flawless friendly service. Make your reservation today and we'll treat you and your date like a royal couple. Our chefs' special menus are for Saturday, February 13, and Sunday, February 14.
If you can't make it in for dinner, come for our brunch. Sleep in, get out of the kitchen and combine breakfast with lunch. A bit like breakfast, a bit like lunch, Sunday brunch is a popular American tradition. And it doesn't get any more American than the spectacular, nationally acclaimed buffet at Salty's, voted Nation's Best Brunch on MSN-City Search. It's a culinary adventure like no other. At Alki Beach, we serve it on Saturdays too. Please make reservations. Large party? No problem! Here are our brunch menus:
REDONDO BEACH - I Love You Because is a sweet, funny romantic comedy about contemporary dating in New York City and it's the ideal show for Valentines. This hip off-Broadway musical charmer will definitely send you home with a smile.
Austin
Bennet is a greeting card writer, who is almost as predictable as the
greeting cards he writes. Marcy, a flighty photographer, never seems to
find the right man. And so, when Austin shows up at his girlfriend Catherine's
apartment one Saturday evening, only to find her in bed with another man,
Austin's brother Jeff, a free-spirited pedi-cab driver tries to set him
up with Marcy. It seems like a good idea, but nothing is ever that simple
and no matter how unexpectedly, true love will triumph in the end.
With an eye toward romance, the very successful Salty's at Redondo Beach Dinner & A Show package will continue and is expected to sell out on February 13 and 14. Book early or consider celebrating Valentine's day the weekend prior. Choose from the dinner or brunch package at Salty's which includes a ticket to the show and either a three-course meal or a bountiful buffet all for only $50. Make reservations through Salty's at Redondo Beach (253) 945-8248.
See centerstagetheatre.com for more about the show.
Seattle
Thunderbirds fans, get your game on at Redondo Beach. REDONDO BEACH - Consider Salty's at Redondo Beach the place to be before
the Seattle Thunderbirds take to the ice. Enjoy a three-course meal before
select games and get a complimentary ride to ShoWare Center in Kent, following
dinner. You will be driven straight to the front door, and after the game
you will be driven back to Salty's. No lines, no hassle, just plain family
fun! Read more /seattle_south/menus
/Thunderbirds_Dinner_at_Redondo.pdf.
By
Kathryn Hilger KingenWhat about the shell? In February at Salty's we celebrate shellfish. They are fresh and in season and our chefs do a fabulous job of preparing them deliciously. We are always thinking about how fabulous the shellfish meat tastes but give little thought to their shells. Perhaps you have heard about oyster shells and how they can be ground up to produce a very viable form of calcium carbonate that we can take as a calcium supplement tablet. But what about other shells? I thought it would be fun to share some little known knowledge about the other "shell" fish.
Think of the vast differences between the beautiful shells of a lobster,
prawn and crab. 
They
are all crustaceans. Crustaceans have incredibly diverse and complex exoskeletons
that help them motate and serve to protect them. Have you ever wondered
what could be done with their shells? Fascinatingly they have great nutritive
value. In fact the shells of prawns, shrimp, lobster, crab and crayfish
are all used to make one of the most commonly used food supplement products
in the United States. It is called glucosamine. Read
more of my blog.
SEATTLE - Complete any of the of the following: 1) Test drive a new or pre-owned Mercedes-Benz; 2) purchase a detail gift certificate at the special price of $164.95 (normally $259.95); or 3) service your Mercedes-Benz for its routine service and receive from Salty's your choice of one of the following: 1) a free Coconut-Flaked Tiger Prawns appetizer; 2) a slice of the Salty's legendary White Chocolate Mousse Cake; or 3) preferred window seating to enjoy the spectacular waterfront views (with a reservation only, a short wait may be necessary). Please contact Phil Smart MB at (800) 614-2557 or go online to philsmart.com to schedule an appointment. (Offer expires February 28, 2010.)
It's
time to spoil your sweetie.SEATTLE AND PORTLAND - It's time to spoil your sweetie. Salty's has the perfect sweet 'n' salty candy - Salty Chocolate Clusters - made with rich Des Alps Chocolate, toasted candied almonds and crunchy fleur de sel. Also known as Rocher, the classic French candy, these deliciously crunchy gems may cause selfish hoarding, dreams of chocolate and chocolatey fingers. We say, Eat at your own risk! They're seriously addictive.
We package them beautifully to go - 8 ounces for $12 or 4 ounces for $8. They're available at all Salty's Gift Shops.
If you can't make it into Salty's for Valentine's, our gift cards are the Present with a Future™ - available in any denomination and presented in a classy gift envelope. Ask your server when you visit or go to Saltys.com/store (Salty Chocolate Clusters are only available in our restaurants).
Here's to a Happier New Year for everyone. 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 on YouTube. Hope you enjoy!
Happier Holidays to you and yours!
Gerry & Kathy Kingen, Salty's Owners
SEATTLE
AND PORTLAND - One of our resolutions for the New Year is to eat more
crab! So, come get crab happy with us in 2010 and start the New Year off
right. It's our biggest crab feast of the year in January! Salty's chefs
have two dishes you can't live without. Of course, our sommeliers have
wine suggestions, too.
Dungeness Crab Fritters with Red Pepper Remoulade and Cabbage Slaw only $13.95 dinner or lunch: Call them fritters or beignets, people love 'em the world over. Fritters are savory doughnuts aka beignets (pronounced ben-yey), which means fried dough. We make them fresh per order with a batter of Dungeness crab, flour, egg, buttermilk, more crab, baking powder, baking soda, more crab, fresh thyme, dry mustard and salt. The dippin' remoulade is a French base sauce made with aïoli, roasted peppers, anchovies, mustard, horseradish, capers, paprika, onion, lemon juice and salt. It's chunky and it takes mayo to a whole new level. This dish is a complete meal with a side slaw of red cabbage, green cabbage, red onion, green onion, celery seed, mayonnaise, malt vinegar and salt. Yum! See our Dungeness Crab fritters with red pepper remoulade.
Snow Crab $19.99 or Dungeness Crab $24.99 with Roasted Potatoes and Seasonal Veggies - Sundays and Mondays only in January: One pound of totally scrumptious crab legs, steamed and served with drawn butter (while supplies last).
Chardonnay and Champagne are teaming up to deliver just the right complement to the crab dishes coming to your table during our January Crab Festival. No, not in the same glass! We are suggesting you order three-ounce samplers of each so you can get the full experience of a perfect food-wine pairing. Creamy Chardonnay with layers of buttery lemon and a pinch of vanilla will make our crab buttery and sweet, while the Champagne bubbles will refresh your palate and add a touch of lime and lemon to crab's delicate flavors. It is a sommelier-certified cycle of fun for your tongue. Make reservations today or call us.
SEATTLE
AND PORTLAND - Save the date! Salty's "Be Shellfish, Eat Me"
Festival is going full steam ahead from January 28 to April 28, 2010 at
all three locations in Seattle and Portland. It's a culinary adventure
celebrating lobster mania, colossal prawns and shrimp, paired splendidly
with local wine and brew. And you're invited to a special kick-off event
on February 4: Salty's Chefs' Outdoor Prawn Boil.
Chefs' Prawn Boil "Get Your Paws on Our Claws" - Thurs. Feb.
4, 5-8 p.m. - Even in the dead of winter, Salty's chefs will be outside
on their waterfront decks boiling prawns in pickling spice, Tabasco, Worcestershire
and lemon. But you get to enjoy these plump, flavorful prawns inside,
with an assortment of sauces - cocktail, aïoli, tartar and, of course,
drawn butter. The $19.95 buffet dinner includes one pound of prawns, a
pint of beer, freshly baked bread, Salty's world-famous Signature Seafood
Chowder and Twisted Caesar Salad. Bring your appetite and we'll supply
the bibs! Prawn refills are $10 each and beer refills are $5 (yes, you
can order wine instead).
Games
You Can Play at the Prawn Boil to Help Raise Funds for Local Food Banks
- Thurs. Feb. 4, 5:30-7p.m. - Anyone caught having fun playing these
games will receive a free "Be Shellfish, Eat Me" T-shirt (while
supplies last, but we'll have lots for you). All proceeds go to the Oregon
Food Bank, West Seattle Helpline or Des Moines Food Bank.
Make reservations today or call us.
Winter
brewer's dinner at Redondo Beach is with REDONDO BEACH - Brothers Kurt and Rob Widmer founded Widmer Brothers Brewing Company in 1984 in Portland, Oregon. Ever since, the brewery has created delicious American and European-style beers in the proud tradition of craft brewing. Please join us at Salty's at Redondo Beach Friday, January 22, at 6:30 p.m. for a fun, casual evening as we partner up with Portland's most famed brewery. Our menu is a collaboration of Chef Gabriel Cabrera's inventive cuisine and Beverage Manager Scott McDowell's keen palate for pairing. They will discuss how and why they selected each pairing, and a brewmaster from Widmer will talk about the beers.
Redondo Beach Winter Brewer's Dinner Menu
1st Course
Jumbo Garlic Roasted Prawn filled with Dungeness Crab & Cheese Stuffing,
Preserved Lemon & Tomato Relish, Herb Aïoli
Paired with Drifter Pale Ale
2nd Course
Beef Short Ribs Grilled with Bourbon-Barbecue Glaze, Cucumber-Red Onion
Relish, Black Beans
Paired with Drop Top Amber Ale
3rd Course
Jamaican Jerk Spicy Grilled Chicken, Sweet &
Tangy Mango Salsa, Coconut Rice
Paired with Broken Halo IPA and W'10 Pitch Black IPA (debuts January
4)
4th Course
Key Lime Pie, Whipped Cream, Toasted Coconut
Paired with Widmer Hefeweizen
Call (253) 945-8248 for reservations. Attendees must be 21 or older. Cost is $59 per person and dinner begins at 6:30 p.m. We hope to see you there! Visit Widmer.com for more on the Widmer Brothers Brewing Company.
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. Choose one of three appetizers, entrées and desserts,
all included in the 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 friends or 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:
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). Call (253) 945-8248 today.
PORTLAND - The specialty beer movement in the Pacific Northwest began in 1984 when Richard and Nancy Ponzi, a local wine-making family, teamed up with brewer Karl Ockert, graduate of the University of California at Davis' Malting and Brewing Sciences program, to establish the 600-barrel Columbia River Brewery. Setting up shop in a three-story, century-old former rope factory (the historic Portland Cordage Company Building), in Portland's industrial NW neighborhood, they founded what is better known today as BridgePort Brewing Company, Oregon's Oldest Craft Brewery™, and a pioneer of Oregon State's craft brewing revolution.Today, BridgePort Brewing Company is one of the top specialty brewers in Oregon, crafting over 100,000 barrels per year. BridgePort's emphasis on producing quality and innovative ales has provided it with an international following and numerous awards.
Please join us Thursday, January 28 at 6:30 p.m. for our winter brewer's dinner with Salty's Chef Dana Cress, Sommelier Matthew Carter and Head Brewmaster Karl Ockert. They will talk about how our dishes for each course are a divine match with each carefully crafted beer.
Portland Winter Brewer's Dinner Menu
1st Course
Dungeness Crab “Cheese-Cake,” Hazelnut Mache Salad, Stumptown
Tart Vinaigrette, Rogue Bleu Cheese
Paired with BridgePort Stumptown Tart
2nd Course
Roasted Piquillo Pepper Dungeness Crab Risotto Croquette, Arugula Toasted
Pinenut Aïoli
Paired with BridgePort IPA
3rd Course
Roasted Mushroom Duck Confit Crepe layered with Mascarpone Chestnut Mousse,
Arugula Shaved Fennel Salad, Toasted Walnut Vinaigrette
Paired with Hop Czar Imperial IPA
4th Course
Braised Lamb Ragout with Parsnip & Smoky Black Eyed Peas
Paired with Highland Ambush Scotch Ale
5th Course
Mocha Porter Cheesecake with Maple Caramel Foam
Paired with BridgePort Porter
Cost is just $65 per person for five courses and five beers. Call (503) 288-4444 for reservations. Seating is limited. Visit BridgePortBrew.com for more on the BridgePort Brewing Company.
Why we love shellfish! The winter months are the season of the year when great catches of fresh shellfish hit the market. At Salty's we like to celebrate by offering them to you in delicious and creative dishes. Shellfish are very diverse and include a vast number of species. They are broken down into two simple classifications - crustaceans and mollusks.
Crustaceans are comprised of nearly 52,000 species. Our favorites include crab, lobster, prawns and shrimp. Talk about creatures with a healthy lifestyle, we could all learn a lesson from them. They are aerobic athletes akin to backpackers. Think about it, they hike everywhere they go and not only that they carry their entire house on their back. No wonder they are so low in fat with all that exercise. Read more of my blog.
SEATTLE AND PORTLAND - Our guests love this and keep asking me for the recipe. If you don't want to try this at home, it's on our dessert menu at Salty's on Alki during January.
Giant nutcrackers will dazzle you. This is an annual holiday must-do.
howder, Kicked-Up Caesar and a slice of White Chocolate Mousse Cake - all for just $49.99. No kidding!
Taste the magic of our Santa brunches.
SEATTLE - On December 6, 1985, Seattle's local family-owned and landmark waterfront restaurant, Salty's on Alki Beach, was born. With an "Unbridled Passion for Perfection," year after year talented chefs, managers, servers, bartenders and bussers have had one goal: To please our guests by providing the best food, service and ambiance of any restaurant, anywhere.
Evergreen City Ballet The Nutcracker: The whole family can enjoy this magical production of The Nutcracker by Evergreen City Ballet. Watch Clara as she dances her way through the Christmas party. See the Nutcracker Prince battle with the Rat King and find their way to the magical Kingdom of the Sugar Plum Fairy.
esting that happiness does, in fact, come about as a result of doing good things." They found that people did not in fact have to be happy first in order to do good. They found that people who do good actually derive more happiness than the recipients of the good deeds. It was found that the more people participated in activities of doing good the happier they became. 
SEATTLE AND PORTLAND - Can't decide what to order with such a bountiful menu of seafood delicacies? Well, have no fear - Salty's chefs are to the rescue. Our featured dish for November includes a seafood medley to satisfy all of your shellfish cravings. Our Oven-Roasted Shellfish Bake with Oysters, Clams, Mussels and Crab comes to your table straight from the oven sizzling in a sauté pan.
SEATTLE AND PORTLAND - Salty's Thanksgiving Buffet features traditional turkey fixings, plus Northwest fresh seafoods, freshly baked pastries and desserts - you'll be grateful for a bounty this big - peruse our menus below which include Thanksgiving To Go if you would like our chefs to cook your feast for you, all you have to do is pick it up! (Seattle area guests, please see Redondo Beach Thanksgiving Menu for to-go options.)
SEATTLE - In honor of the radical artist Pablo Picasso exhibit at Seattle Art Museum, Alki Sommelier Tim O'Brien has a new cocktail for you to try, Picasso's Blue Mimosa . Made with Champagne and Blue Curaçao, it features St-Germain Elderflower Liqueur, the first liqueur in the world created in the artisanal French manner from freshly handpicked elderflower blossoms - in the Alps, no less. It's exceedingly special and rare, not unlike Picasso.
SEATTLE - Victor Janusz, now in his sixth year as the exclusive brunch pianist at Salty’s on Alki, will continue the tradition of performing on Thanksgiving, Thursday, November 26, from 11 a.m. to 4:30 p.m.
Are you a member of Salty's VIP Insider E-mail List? If not, you should go to 
Why November to December? Every year from Thanksgiving into the New Year, we transform Salty's into the Magical World of Nutcrackers. We feature dramatic lighting and decorations showcasing our collection of larger-than-life Nutcrackers standing tall around our dining rooms - an enchanting atmosphere for your holiday family gatherings, company parties and banquets. It's the perfect time for dining at Salty's and sipping bubbly. So go to 
How to win Salty's Great Race for the Nutcracker Treasures!
SEATTLE AND PORTLAND - October is for oysters here at Salty's Seafood Grills. That's because all month long we're in love with these beauteous bivalves during our "Aw Shucks" Bivalves Festival. Stop into any Salty's for a wonderful selection of fresh Pacific oysters during our festival. During the festival we will feature different types of oysters, but we wanted to pay attention to their cousin, the clam, too! We saved room for them in our featured dish: 
Then wash it all down with Crispin Super-Premium Natural Hard Apple Cider over a glass of fresh ice and experience crisp, clean, pure natural refreshment. Always true to the apple, Crispin Hard Ciders are naturally fermented using apple juice from a premium blend of West Coast apples, with no added malt, grape wine or spirit alcohol. Crispin's unique flavors are filtered cold for crisp refreshment, just right for our clam boil. Of course you may substitute Crispin with a glass of wine or non-alcoholic beverage. 
Costume contest winners at all Salty's will receive a birthday party - donated by 
SEATTLE AND PORTLAND - Is it October already? I guess it's time to eat candy, carve pumpkins and scare the "you no what" out of somebody. Here at Salty's, we spent the summer feasting on wild salmon and Alaskan halibut, but now it's time to switch gears and head into uncharted territory. Don't be scared, salmon won't leave us entirely, but it's time to give something else a try. Let's start with Ophiodon elongatus, or ling cod. 
This summer Bombay Sapphire joined GQ Magazine for their 4th 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. Last year, Salty's in Portland's own Bartender Todd Murchison placed 5th in the nation with his 
SEATTLE AND PORTLAND – The very happy Cheryl Brookhart of Auburn, WA, pictured here, won Salty's Free Brunch for a Year drawing. Congratulations, Cheryl, hope you enjoy your brunch for two, once per month, for one year, at the Salty’s of your choice (the prize does not include tax, gratuity and alcohol).
Grilled Halibut with Portobello Mushrooms presented with Creamy Polenta, Truffle-Infused Vinaigrette and Dehydrated Grape Tomatoes. The lightness of the halibut complements the earthy mushrooms, and just like September, this will be a hearty dish with a light touch. Think salty and sweet, tart and earthy.
PORTLAND WATERFRONT - Lovin' the sunshine! Our decks are still open and feature gorgeous sunsets! We were recently host to a family reunion kick-off. Imagine sixty of your family members from all over coming together to enjoy fine food and drinks at Salty's in a comfortable and welcoming environment.
