Salty's Good Times News Blog

Have you tried rock lobster? This delicious crustacean, known as spiny lobster elsewhere in the world, is a delicacy you won’t find in many seafood restaurants from Seattle to Portland. That’s because they thrive in warm ocean waters like the Pacific, the Mediterranean and the waters of Australia and New Zealand. Rock lobster is the seafood of honor at our Lobster Mania festival at Salty’s Seafood Grills starting January 26.

Our chefs have created Rock Lobster with Angel Hair Pasta, Madeira, Roasted Shallot, Preserved Lemon and Parmesan as a nod to classic Italian cuisine, because a simple preparation is all that is needed to highlight the decadent flavor of the lobster. By sautéing it with olive oil, garlic, shallots, chili flakes and a hint of dry vermouth, the aromatic components of the dish work together to accent the succulent lobster meat. After tossing with delicate angel hair pasta, the dish will be finished by a sprinkling of preserved lemon, Parmesan cheese and fresh oregano and served with a side of crusty bread.

This pasta dish has the richness of lobster but we are keeping it light with a lemon accent. The perfect pairing for this Italian-inspired dish is Maso Canali Pinot Grigio from Trentino, Italy. The Canali family has lived on the estate for more than 500 years and are proud producers of this wine representing the pinnacle of Pinot Grigio. We invite you to try a glass—or bottle—to enjoy the crisp, fresh flavors of nectarine, light citrus and the signature mineral concentration of the Trentino region.

Don’t wait to come try our special dish, perfect for you and your Valentine, as it will be gone after February 22! Check out our today's Market Sheets and menus:

Wild King Salmon with Apricot Chutney and Asparagus

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. We’ll treat you and your date like a royal couple. Check out our Valentine's Day Dinner (or come for brunch):

Then call us today to reserve your love table:
Alki Beach 206.937.1600
Redondo Beach 253.946.0636
Portland 503.288.4444

Chefs’ outdoor crab and prawn boil is March 8.

SEATTLE & PORTLAND—Salty’s chefs will be outside on their waterfront decks boiling crab and prawns in pickling spice, Tabasco, Worcestershire and lemon. But you get to enjoy these plump, flavorful prawns and delicious Dungeness crab inside, with an assortment of sauces—cocktail, aïoli, tartar and, of course, drawn butter. The buffet-style dinner includes 1½ pounds of crab and prawns, freshly baked bread, Salty’s world-famous Signature Seafood Chowder and Twisted Caesar Salad along with a pint of Widmer Hefeweizen for only $34.99. Bring your appetite and we’ll supply the bibs! Crab and prawn boil refills are $19.95 each. Click here to read more.

Alki chef's blog.

By Chef Jeremy McLachlan

SEATTLE—Sunday equals Funday. We will be moving our weekend brunch to Sundays only starting Saturday, February 18. Valentine’s Weekend Brunch will be served both Saturday and Sunday, February 11 and 12. But don’t worry, Saturday brunch will come back just in time for Easter weekend, April 7 and 8. Also, we will continue some of our wonderful brunch-style items on our Saturday Lunch Market Sheet. We will feature brunch dishes like Eggs Benedict with silky smooth hollandaise or Dungeness Crab Benedict with a tangy and succulent Béarnaise sauce. We will also have our famous Lunch Menu available with Blackened Salmon Caesar Salad or our ever so popular Prime Rib Dip Sliders along with our Lunch Market Sheet. Our first seating will be at 10:00 a.m. on Saturdays and the last seating will be at 3:00 p.m. We will also be extending our "Don't Worry Be Happy" Menu hours from 2:00 to 6:00 p.m. on Saturdays. So come in and eat, drink and be happy!!!

Valentine’s Day is approaching at a rapid pace and we have limited seats remaining, so be sure to call us right now at 206.937.1600. This year we have tiered the menu in packages. If you want to sit back relax and not deplete your bank account, we have the perfect package for you. If you want to go all out and have wine-paired courses with flowers for your loved one, we have that also.

If you do not have a Sig-O (significant other), as my wife would say, then I have the perfect get-together for you. On Thursday, February 9, we are holding a cocktail mixer for all the single people out there. You might get a Sig-O for Valentine’s Day out of it! Here's the story:

Screw Valentine’s Day Singles Mixer Feb. 9th.

SEATTLE—If you’re looking for a date for Valentine’s Day, you’ll want to consider our “Screw Valentine’s Day Singles Mixer” in the Salty’s on Alki bar on Thursday, February 9, at 6:00 p.m. It’s your chance to meet new friends—perhaps the love of your life—as you enjoy food and drink specials and live music. Music begins at 7:00 p.m. Enjoy our Café-Bar Menu along with these drink and food specials:

French Kiss
Whipped Cream Vodka, Chambord Raspberry Liqueur,
Pineapple Juice, Coconut Water
Chocolate Covered Strawberries
House-Infused Strawberry Vodka, Godiva Liqueur, Madagascar Vanilla Bean
Simple Syrup, Chocolate-Dipped Strawberry
50-Cent Oysters
On the Half Shell Shucked at The Party
Prawn Cocktail
With Vodka-Scented Bloody Mary

Now serving live music in the café-bar.

>SEATTLE—Live music has returned to the Salty’s on Alki Café-Bar along with Late-Night Happy Hour, from 8:00 to 10:00 p.m.
Seattle jazz singer, Elizabeth Dawson, returns in February on the 11th and 25th. With vocals described as “magical” and “mesmerizing,” Seattle’s singing star will enchant you! The music plays from 8:00 to 10:00 p.m. Accompanied by Michael Cosgrove on guitar and Rod Backman on bass, Seattle’s jazz enchantress will channel her favorite muse, Billie Holiday, pay tribute to Cole Porter and Jobim.

Along with the tunes, Salty’s Café-Bar features Friday and Saturday Late Night Happy Hour from 8:00 to 10:00 p.m. with yummy appetizers to pair with wines by the glass, brews on tap and bottled beer. Hurry and get your spot because seating is first come, first served. Here’s the lineup.

Redondo chef's blog.

By Chef Gabriel Cabrera

REDONDO BEACH—I want to remind you about a slew of great things going on at Redondo Beach—in case you’ve forgotten! Do you know that we have Happy Hour Monday through Saturday, from 2:00 to 6:00 p.m. It’s also every Sunday from 3:00 p.m. to closing. You can find many of our dinner menu classics for only 2 to 12 bucks! We have drink specials, too, like Happy Beer for only $2 to $4 or Happy Wines for only $5 and several Don’t Worry Be Happy Cocktails for only $7. Need more food? We also feature Daily Happy Specials:

Mondays: Margarita & Ceviche $8
Tuesdays: Blackened Salmon Fajita & Corona $12
Wednesdays: Scampi & Wine $14
Thursdays: Manila Clams & Maine Lobster Bake
with a Brewskie $16
Fridays: Prime Rib & Covey Run Cabernet $20
Saturdays: Dungeness Crab Legs Three Ways & a Glass of Bubbly $20
Sundays: Pizza & Choice of Blue Moon, Coors Light or Salty’s Amber $10

It’s all for fun! Oh, wait, there’s more! You know about our Sunday Brunch, right?

Did you know that for under 37 bucks you can get bottomless Dungeness crab, wild salmon, oysters, prawns, prime rib, clams and several other breakfast favorites. There are soooo many items on our brunch buffet, I myself have forgotten them! So you have to come down and witness the spread for yourself! February is a great month to treat your special loved one. Bring her in for Sunday Brunch!

Did you know the MaST Aquarium next door is open for free to the public for Water Weekends? You should bring your kids and interact with the underwater sea life of Puget Sound. You can "see" and "touch" living sea life in eleven large flow-through tanks.

The MaST Center is open every Saturday from 10:00 a.m. to 2:00 p.m. for free! Bring the kids and then come over to see me and grab a bite to eat, right next door. I am here every Saturday and would love to see you! Ask for me, Chef Gabriel!

Valentine’s Cocktail Class serves up sensational sips and gorgeous views for your sweetheart!

REDONDO BEACH—Join us for the second of our wildly popular Cocktail Classes on Saturday, February 11, from 2:00 to 3:00 p.m. Beverage Manager Janae Webb and Lead Bartender Jason Bosshart will host an afternoon of tasty bar bites from Chef Gabriel Cabrera, while showing you how to mix Jason’s creative cocktails—made with love and just in time for Valentine’s Day. Bring your sweetheart or bring a friend to enjoy an afternoon of sampling, sipping and majestic views of Puget Sound, the Olympic Mountains and Maury Island. Here’s your menu:

Redondo’s Love Potion
Made with tropical-infused vodka and fruit juices
Valentini
Made with cinnamon-flavored whiskey, Sour Apple Pucker
and a splash of cranberry juice
Chocolate Kiss
Made with Bailey’s Irish Cream, Kahlua, vanilla vodka and a splash of cream,
served up in a chocolate-rimmed martini glass

The class is $30 per person and includes recipe cards, demonstrations on bar techniques, cocktails for sipping and appetizers for noshing. Seating is limited. Attendees must be 21 or over. Reservations by phone are required. Please call us at 253.946.0636 to make a reservation for Saturday, February 11, from 2:00 p.m. to 3:00 p.m.

T-birds games come with dinner and a free ride.

REDONDO BEACH—Redondo Beach is the place to be before the Seattle Thunderbirds take to the ice. Enjoy a Three-Course Prix Fixe menu before select games and get a free ride to ShoWare Center in Kent following dinner, all for only $58 per person. 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! Salty’s offers plenty of free parking.

Dinner is served at 4:45 p.m. on March 10 for the Portland game that starts at 7:05 p.m. Happy Hour drinks are available, too. The ticket with dinner and a free ride price of $58 excludes tax and gratuity. Call us today at 253.945.8248 to purchase tickets and make your reservations.

Redondo Beach live music for February.

Portland chef's blog.

By Chef Josh Gibler

PORTLAND— February comes from Latin februum, which means purification. I know many of you have made resolutions in the New Year to spend differently or eat differently. If you are committed to tucking more away in savings and spending less, here are a few tips for how to save at Salty’s!

• Happy Hour is Monday to Friday, 4-6 p.m. The menu mirrors our dinner menu and is only 2-10 bucks. There are drink specials, too!

• Small Plates. Our appetizers are hearty portions. Order two or three and give yourself a pat on the back for being so smart.

• Bring your own wine. Our corkage fee is only $15.

• Sunday brunch! It’s a perfect treat for your Valentine! Our two-pound Dungeness Crabs are $45 at dinner. Come to Sunday brunch and get bottomless crab, salmon, oysters, prawns, prime rib, ham, clams and about eighty other possibilities for only $39.99, which includes coffee, juice, tea and soda!

• Order the half Cioppino or the half Prawn Carbonara. They are only $17 and $15 and this way you have room to order a yummy dessert.

If you are committed to making healthier food choices in 2012, here are some things to be excited about at Salty’s:

• I have added three vegetarian options to the Dinner Menu and gluten-free symbols.

• Eat more fish! Many white flesh fish are fabulous, lean protein options and salmon is a heart-healthy entrée with Omega-3 fatty acids that lower triglycerides.

• Substitute any carb for a vegetable. Anytime! It’s our pleasure to make this adjustment for you.

• Ask for sauce on the side. Like I said, anytime! It’s our pleasure to do this for you.

• Simply grilled. Whether it’s steak, chicken or any of our seafood options, we can keep it simple and grill it for you.

Cheers in the New Year and Happy Februum!

Save these dates for our Portland events!

Bourbon Dinner, Thursday, February 23, at 6 p.m.—Join us for our three-course Bourbon Dinner in February! Why bourbon? Because it’s all-American. Because it takes at least two years to age in charred oak barrels. Because it’s still winter and we are craving that smoky, caramel toned spirit that pairs perfectly with food! Think molasses, vanilla, pecans, cinnamon, brown sugar—these notes in bourbon set the stage for a memorable evening of food and cheers! Watch Chef Josh’s blog for the menu.

Cocktail Class with Bar Manager Megann Williams, Saturday, March 10, 3-4 p.m.—This cocktail class will feature three sensational cocktails, including sips, perfectly paired snacks and, of course, the cocktail recipes to take home with you. Enjoy Salty’s fabulous riverfront views while Salty’s Bar Manager Megann Williams lectures on her specialty, how to make the perfect cocktail!

Cooking Class with Chef Josh Gibler, Thursday, March 29, 6:00 p.m.—Salty’s Executive Chef Josh Gibler will teach you—and feed you—three savory dishes inspired by the season. Beverage Manager Megann Williams will share a sensational sip that seriously satisfies your thirst! The cost is $49 per person and includes demonstration, recipes and dinner. There is limited seating. Reservations by phone are required. Please call 503.288.4444.

Evites or video invites?

By Jocelyn Phelan, Portland Catering Director

PORTLAND—Now that the holidays are officially over, I’m hard at work planning parties for my family. I just finished planning a milestone for my husband, and next is my daughter’s 4th birthday! (It’s amazing how time flies.) Every year, I can’t help but make a big deal out of her birthday; she is the eldest of our two after all. This year is different though, she’s finally speaking her mind about her party and is getting that she’ll be older.

Thinking up a theme is fun. For kids, it’s easy, because there are so many to choose, from safari to race cars to princesses/knights, etc. For adults, simply choosing a color is all I do. Company parties are obviously the company colors.

Next is the invite. Evites are getting more popular, but what’s even bigger this year? Video invites. Check out videoinvitation.net for some ideas. You can get as simple as recording it on your phone and emailing it to your guest list. Including the guest of honor is great! Or you could even show annual pics leading up to today. For a corporate event, have the CEO record a message to invite the employee. Handmade cards are always sweet and personal, too.

Probably at the bottom of our modern list of invite options out there is getting just a box of invites with your handwritten details. It’s been a while since I’ve seen these. I really enjoy being green and promoting those around me to be green, too, so I understand the personal touch of evites as long as you can see the personality show through. I know some who are bummed to not get something physical though.

Have evites become more popular for your planning or receiving? Do you think evites are personal enough while helping the environment and reducing costs, or does the latter outweigh the need for the personal touch? Tell me your thoughts at jphelan@saltys.com.
Stay tuned for more party tips! Let me help you plan the perfect party right here at Salty’s with our gorgeous Columbia River view or even assist with bringing food and tips to your party site. See our video at saltys.com/portland/catering.

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

Healthy scavenger hunt. Let me clue you in, at Salty’s it’s time to come hunt for crustaceans. They are all over our menu and ready for your choosing. Winter months are prime for the freshest catch of prawns, crab and lobsters and picking your favorite tasty preparation is such an incredible adventure.

We love to eat these delicious denizens of the deep, but have you ever wondered how they like to dine? The diet of the crustacean focuses primarily on scavenging for what we might call “small plates” containing itty-bitty servings of micro-algae and krill (oh yum). These food sources turn out to be of tremendous benefit to us. Although they are small in size, they are powerful in effect. This phytonutrient diet of the prawn, lobster and crab contains one of the most powerful antioxidants found in nature, a nutrient called astaxanthin (I am tripping over my tongue just trying to say it!). Antioxidants such as astaxanthin are like a team of scavenger hunters. They play a very important role in helping the body deal with naturally occurring free radicals and excess oxidation by stabilizing them on a molecular level. If left unchecked, those two gamers would wreck havoc in your body on a cellular level. They cause chain reactions and the cellular damage that contributes to many difficult disease states including cancer, heart disease, Alzheimer’s and arthritis. All of these diseases have chronic inflammation as a huge contributing factor.

Scientists do not have all the answers as to why and how the antioxidants work to decrease inflammation, but here is a hint: They know they do not work alone. They have teammates of do-gooders, but we don’t entirely know who they are or how significant their role is. Each one works on solving a clue in the game of keeping you healthy. What scientists do believe is that you can’t get these benefits from popping a supplement pill alone. The riddle is far more complex than that. It requires the integration of ingredients from whole foods and all of those nutrients working together. As complex as it may sound, the answer is really quite simple. Eating a well-rounded diet is the key to winning this game.

Check out my “Good for You!” blog from August 2009 called "Color Yourself Healthy” for a variety of hints.Speaking of healthy coloring, interestingly enough this wonderful antioxidant astaxanthin is the very thing that gives our lobster, crab and prawn shells their beautiful color of red. Salmon gets the same rosy benefit from astaxanthin, too. It’s just another colorful hint in the scavenger hunt toward health. For more informative clues, visit www.livestrong.com, and for more delicious clues, come to Salty’s waterfront seafood restaurants!

You can still get free money!

You'll be delighted to hear, we've extended Salty's gift card sale through the end of January 2012. Is there anyone you forgot? Salty's gift cards make for great presents. For every $100 purchased, we'll send you a $20 bonus card. It's The Present with a Future™ and they make for grand openings! Purchase gift cards in any denomination when you visit, or buy them right now online through Saturday, January 31, 2012, and receive a bonus!

January 2012

Did you miss our Magical March of the Nutcrackers? We want you to know our gorgeously decorated restaurants will still be decorated like a scene in Disney’s Fantasia until about mid-January, just for you! Please call us for specific dates. You'll love all the events we have planned for you in January: cooking classes, wine tastings and beer dinners. Read more below.

Happy New Year to You and Your Family!
Gerry & Kathy Kingen, Salty's Local Family Business Owners

“You Crack Me Up” Crab Festival makes crabby people happy.

One of our resolutions for the New Year is to eat more crab! So come get crab happy with us in 2012 and start the New Year off right. It’s time for Salty’s “You Crack Me Up” Crab Festival. Salty’s chefs have crabby dishes you can’t live without. Our salt water tanks hold live Dungenss Crab for you. Our sommeliers have wine suggestions for you, too.

You’ll love our Dungeness Crab Fritters with Red Pepper Remoulade and Cabbage Slaw for lunch or dinner. 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. This yummy dish is available through January 25.

Salty’s sommeliers have found the perfect wine to take all you crab lovers out from under the rock of ordinary and launch you into the new year. It’s a crisp refreshing Sauvignon Blanc from Marlborough, New Zealand. Starborough Sauvignon Blanc has a gooseberry nose and tropical guava and pineapple flavors that will set your tastebuds partying like it’s 1999.

Click here to make a reservation or call us today. If you can’t make it in during our festival, try our home cook’s recipe. (Photo by Ilya Moshenskiy ilyaphoto.com)

Picture perfect weddings.

Brides vie a year in advance for the one-of-a-kind venue at Salty’s waterfront view locations. You deserve the best. And that’s what you get when you have your wedding reception or rehearsal dinner at Salty’s.

It all starts with breathtaking panoramic waterfront views which provide a unique backdrop for your most memorable event. And the view is just the beginning. Click here for your picture perfect wedding.

Make a date with your favorite fish.

For Valentine’s Day, take your date to Salty’s on Alki. You’ll love Salty’s Valentine’s romance. The drama of our view from virtually every table. Extraordinary world-class cuisine. Flawless friendly service. We’ll treat you and your date like a royal couple. Check out our menus online:

Salty's on Alki 206.937.1600
Salty's at Redondo 253.946.0636
Salty's on the Columbia 503.288.4444

Salty's on Alki Beach (Seattle) chef's blog.

By Chef Jeremy McLachlan

SEATTLE—It’s time for your New Year’s Resolution. So what is it this year? Are you going to lose weight, kiss your loved ones more or spend less money on things you know you do not need? Well, I have to tell you my New Year’s Resolution. I am going to lose my pudgy belly that keeps growing with every mouthful of chocolate decadence or foie gras. If you want to know how to drop a few LBS then I have just the class for you. On Thursday, January 19, we are holding the “Eat Fish and Live” cooking class. The class will be taught by yours truly and our fabulous owner and health guru Kathy Kingen. We will make some great dishes using low-fat items without skimping on flavor (see story below).

I know this is going to pain you to hear after spending so much on the holidays, I have my Valentine’s Dinner Menu ready for you. I am really excited about this one. The reason I am talking about it is because the early bird gets the worm, which in turn gets the fish, if you know what I mean! I have created a great menu with three different price packages. Some include wine paired by our amazing Sommelier Tim O’Brien and others include flowers at the table for you and your loved one.

I’m sorry to tell you that due to a scheduling conflict, Salty’s will not be able to make it to Gifts from the Earth at South Seattle Community College this year. I love this event. It is truly one of the best in the city. Even though Salty’s will not be there, I strongly recommend you make it to support this fantastic culinary program, Saturday, January 28. Visit southseattle.edu for more.

New Year’s Resolution "Eat Fish And Live" Cooking Class.

SEATTLE—What’s your New Year’s resolution? Lose weight? On Thursday, January 19, at 6:00 p.m., we are holding the “Eat Fish and Live” Cooking Class at Salty's on Alki. The class will be taught by Executive Chef Jeremy McLachlan and Salty's fabulous owner and health guru Kathy Kingen (you read her Good for You blog, right?). We will make some great dishes using low-fat items and without skimping on flavor. Here’s your menu:

The Power of Greens: Braised Winter Greens
(Chef is not the only Fun Guy in the room)

How to Make Mushrooms Work for You:
Sauteed Mushrooms with Chardonnay and Fresh Herbs

A Hot Bath Feels Good:
Poached Alaskan Salmon with Fresh Apple Chutney

Antioxidants for Dessert:
Fresh Berries with Greek Yogurt Scented with Lavender

The class includes recipes to take home with you, a glass of wine and a healthy cocktail, all for only $30. So make a note on your calendar for Thursday, January 19, and give us a call at 206.937.1600 to be part of this fun-tastic cooking class that starts at 6:00 p.m. Reservations by phone are required and seating is limited.

Now serving live music in the café-bar.

SEATTLE—Live music has returned to the Salty’s on Alki Café-Bar along with Late-Night Happy Hour, from 8:00 to 10:00 p.m.
Seattle jazz singer, Elizabeth Dawson, was the opening act in early December and she returns in January. With vocals described as “magical” and “mesmerizing,” Seattle’s singing star will enchant guests on January 7 and 21. The music plays from 8:00 to 10:00 p.m. Accompanied by Michael Cosgrove on guitar and Rod Backman on bass, Seattle’s jazz enchantress will channel her favorite muse, Billie Holiday, pay tribute to Cole Porter and Jobim and sprinkle in a few holiday favorites.

Along with the tunes, Salty’s Café-Bar features Friday and Saturday Late Night Happy Hour from 8:00 to 10:00 p.m. with yummy appetizers to pair with wines by the glass, brews on tap and bottled beer. Hurry and get your spot because seating is first come, first served. Here’s the lineup.

Salty's at Redondo Beach (South Seattle) chef's blog.

By Chef Gabriel Cabrera

REDONDO BEACH—Wow, 2012 is here! And just to set the tone, I would like to say that the partying and celebrating is going to continue all year long. Here is what is happening in January at Salty’s at Redondo:

Our “Block Party” Happy Hour Music Series will continue every Monday from 4:00 to 6:00 p.m. featuring live tunes by Mike Roy along with a three course menu including several of Salty’s classics as well as our Happy Hour Menu. Yes, I’ll have our regular Bar Menu available so come on down and join the Fun!!

On Friday, January 13, at 6:00 p.m. we are collaborating with Sozo Wines for a wine tasting and cooking class featuring three appetizers. While we are in the class, my kitchen team will be busy preparing the same appetizers you are learning, so you can enjoy them with wine pairings from Sozo Winemaker Cheryl Jones. Read the full story below.

Lastly, on Friday, January 20, at 5:30 p.m. we are presenting to you another of our famous brewmaster's dinners with five courses paired with Samuel Adams brews. Yes, this will be a blast! If you made it to one of these events before, you know what I am talking about. If you have not come to one of our brewmaster's dinners, then get in here and discover a lively way to enjoy Salty’s! See the full story below.

Sozo Wine-friendly Cooking Class is “Smart” fund-raiser for Federal Way Food Bank.

REDONDO BEACH—What happens when an award-winning local winemaker, a chef extraordinaire, an elderlaw attorney (Rajiv Nagaich with Aging Options) and the funnyman Pat Cashman all put their heads together to produce a truly innovative mechanism for supporting the Federal Way Food Bank? You get “Smart Movers,” an evening of appetizer cooking demos, wine tasting and pairings, along with lots of laughs, all for a great cause.

In 2011, Sozo Wines pioneered an ingenious model for providing over 50,000 meals locally (so far, and still counting) through Seattle food banks by way of its partnership with Seattle’s finest restaurants. A “smart thing” to do. So now, we’re out to replicate this successful model here in the Federal Way area, starting with Salty’s on Friday, January 13, at 6:00 p.m. Salty’s Smart Executive Chef Gabriel Cabrera will demo smart local food that’s good for you and pair it with Sozo wines:

First: Sweet Potato & Parsnip Cream Soup
Garnished with carrots, celery, crispy leeks and chives. Paired with Sozo Humanity Riesling
Second: Tenderloin Medallion
Grilled medallion laced with Abundant demi-glace, topped with Rogue River blue cheese, presented with braised turnips, radish, carrots, cabbage, apples and pears, garnished with pecan wood-smoked bacon crisp. Paired with Sozo Abundant Mouvedre
Third: Seared Tiger Prawns
Tiger Prawns seared with orange-ginger marinade smothered with hot pepper jam, served over braised red kale, Napa cabbage and snow peas, garnished with confetti rice. Paired with Sozo Compassion Chardonnay and Generosity Tempranillo

Sozo winemaker Cheryl Jones (former head winemaker for Chateau St. Michelle) will be in attendance to share her knowledge with you. Lastly, “smart–guy” Pat Cashman will serve as emcee (Public Safety Notice: Cashman will not be allowed access to sharp utensils during Chef Gabe’s cooking demo). Our “Smart Movers” fundraiser event is only $30 per person. Reservations by phone are required. Please call Salty’s at 253.946.0636.

Don’t miss Samuel Adams Brewmaster Dinner at Redondo.

REDONDO BEACH—Salty’s at Redondo invites you to their five-course Samuel Adams Brewmaster’s Dinner on Friday, January 20, at 6:00 p.m. For this fun, casual evening, we will partner up with Boston’s most well-known brewery. Our menu is a collaboration of Chef Gabriel Cabrera’s inventive cuisine and Beverage Manager Janae Webb’s keen palate for pairing. Sam Adams Brewmaster Chelsea Bernard will present and discuss each mouth-watering brew. Here’s your menu:

First: Baby Spinach Salad
Tossed with warm bacon vinaigrette, garnished with chopped hard-boiled eggs, red onions and crisp Honey-Cured Bacon. Paired with Cherry Wheat
Second: Dungeness Crab Macaroni & Cheese
Garlic-roasted Dungeness crab meat, macaroni, cream cheese, white cheddar cheese, goat cheese and cream sauce, garnished with Beecher’s cheese bread crumbs. Paired with Winter Lager
Third: Beef Kebobs
Beef tenderloin grilled and basted with Teriyaki sauce, laced with spicy Sriracha hot chili sauce, garnished with sticky rice, green onions and toasted sesame seeds. Paired with Boston Lager
Fourth: Tiger Prawns
Crusted with sweet chili rub, grilled and smothered with barbecued hollandaise sauce, served over Yukon Gold mashed potatoes, garnished with baby carrots and asparagus. Paired with Alpine Spring
Fifth: Brownie
Rich chocolate brownie served warm atop chocolate fudge, topped with vanilla bean home-made ice cream. Paired with Cream Stout
The menu is $65 per person (must be 21 or older). Please join us for a night of delicious food, Boston’s most popular beer and great company. Reservations by phone are required. Call 253.946.0636 today. We look forward to seeing you! See more at www.samueladams.com.

T-birds games come with dinner and a free ride.

REDONDO BEACH—Redondo Beach is the place to be before the Seattle Thunderbirds take to the ice. Enjoy a Three-Course Prixe Fixe menu before select games and get a free ride to ShoWare Center in Kent following dinner, all for only $58 per person. 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! Salty’s offers plenty of free parking.

Dinner is served at 4:45 p.m. for the 7:05 p.m. games and at 5:00 p.m. for the 7:35 p.m. games: January 20 (Kamloops 7:35 p.m.) and March 10 (Portland 7:05 p.m.). Happy Hour drinks are available, too. The ticket with dinner and a free ride price of $58 excludes tax and gratuity. Call us today at 253.945.8248 to purchase tickets and make your reservations.

Redondo Beach live music for January.

Salty's on the Columbia River (Portland) chef's blog.

By Chef Josh Gibler

PORTLAND—January 2012! The New Year always brings new promise. Our New Year’s Eve dinner features a dish thought to bring a prosperous year filled with luck. I am making a Roasted Pork Loin with Hoppin’ John, Texas Collards and Cornbread. Hoppin’ John is popular throughout the coastal South. The black-eyed peas are symbolic of pennies or coins, and some Southerners add a coin to the pot or a coin under the bowl for added luck in the New Year.

Some folks leave three beans on the plate to represent Luck, Fortune and Romance in the New Year. Collards (or mustard greens, kales or turnip greens) are usually served with this dish and represent the promise of wealth since they are the color of paper money. Cornbread also represents wealth because it is the color of gold.

To further demonstrate your chances of good fortune and wealth in 2012, you can eat your leftover Hoppin’ John and call it Skippin’ Jenny. This act of frugality is said to increase your chances of amazing luck!

Eating beans for good luck on New Year’s Day has been a tradition of France and Spain beginning in the Middle Ages. Throughout the coastal South, eating Hoppin’ John on New Year’s Day is thought to bring a prosperous year filled with luck.

Whether you enjoy seafood, steak or Hoppin’ John on New Year’s, celebrate at Salty’s! Click here for our prix fixe menu for New Year’s Eve. And if you can’t make it in on New Year’s Eve, we’ll be here serving Sunday Brunch from 10 a.m. until 3 p.m. (the last seating is at 3 p.m., the food will be hot and ready for those of you who need to sleep in).

Cheers to you and yours and all of the Luck, Fortune and Romance that await you in 2012. Make reservations today. I can't wait to see you!

Don’t miss our Full Sail Brewery Dinner, Fri., Jan. 20.

PORTLAND—Why choose Full Sail Brewing Company? They have been specialists in the liquid refreshment arts since 1987 (the same year Salty’s on the Columbia opened!), and we love their beer! They are in Hood River just down the Columbia Gorge from us. Please join us in Portland on the Columbia River Friday, January 20, at 6:00 p.m. for a fun, casual evening as we partner up with Full Sail Brewing Co. Our menu is a collaboration of Chef Josh Gibler’s inventive cuisine and Beverage Manager Megann William’s keen palate for pairing. They will discuss how and why they selected each pairing, and a brewmaster from Full Sail will talk about the beers. A representative from Full Sail will share their knowledge with you. We’ll sip and savor four beers and four courses with the Mighty Columbia and Mt Hood in view. Here’s your menu:

Meat ‘n’ Cheese
Italian Cheese and Cured Meats
Paired with Sessions Black Lager
Tuscan Onion Soup
Paired with Full Sail Amber
Wild Salmon Saltimbocca
Creamy Polenta, Caramelized Cippollini Onions and Hedgehog Mushrooms
Paired with Full Sail Wassail
Graham Cracker Pound Cake
Hot Chocolate Poached Pears, Tangerine Sherbet
Paired with Full Sail Black Gold Bourbon Imperial Stout

This intimate event is only $65 and includes a take-away pint! Call us at 503.288.4444 today for reservations.

New wine-tasting event is for Big Bold Reds, Thur., Jan. 26.

PORTLAND—You asked, we deliver! Every year we celebrate our luck in geography and have wineries from the great Northwest pour Pinot Noir and Pinot Gris for you. You asked for bigger, bolder reds and our answer is Thursday, January 26!

Big Bold Reds is an event much like Panoramic Pinot. Think Cabernet Sauvignon, Zinfandel, etc. Where else can you sample so many reds from Oregon and Washington’s finest wineries in one night, complete with appetizers that pair perfectly with a bold red?

Appetizers
Rabbit ragout
Sage Polenta Cake
Smoked Salmon
Venison Sausage Stuffed with Sweet Peppers
Wild Rice Crepes with Mushrooms and Red Pepper Sauce
Pork Tamales with Mole Sauce
Peppered Beef Brisket
in Red Wine Selection
Assorted Cheeses
Darla’s Chocolates
and more!

The wineries include the likes of Charles Smith (Food & Wine, 2009 American Wine Awards “Winemaker of the Year”), Del Rio Vineyards (“Great Grapes, Great Wines, Great Times”), Amity Vineyards (2002 Northwest Wine Summit “Award of Excellence”), Seven Hills Winery (one of Walla Walla Valley’s oldest and most respected wineries) with more to come (watch Chef Josh’s blog for updates). Join us for $35 per person, on Thursday, January 26, at 6:00 p.m. Reservations are highly recommended. Please call us at 503.288.4444.

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

Pass go, collect $200. Hello, January, here you are again. It’s time to pass go and collect $200. The game starts over with 2012 and the year is full of possibilities. Is there something you would like to do differently or better when it comes to your health? Well then, go for it. After all, it’s your game and you are in charge of how it’s played. Results are a manifestation of our choices throughout the year. It is shocking how much of our physical well-being really is in our own hands; okay not all, so let’s give ourselves that grace. If we don’t like what we see or we don’t like how we feel, now is a great time to determine to change it.

Who else could do it for us? I’m looking around and frankly see no one else in the mirror but myself. I have myself to thank or blame for the state of my wellness. So my goal (and maybe you will join me) is to be pleased with the job that I do for myself this year. It is the small choices we make daily that add up to big results. Did you know that if you just cut out 100 calories in each day, by the end of one year you would have lost 10 pounds? No kidding. Let’s do the math here. There are 365 days in the year and 3,500 calories in each pound so 365 days x 100 calories = 36,500 calories per year. Now divide that by the 3,500 calories per pound, and voilà, you have a new pant size! Sweet.

For heaven’s sake, what can we cut out that would equal 100 calories? Let me tell you this is not a problem. One tablespoon of butter is 90 calories. Instead of reaching for that sports drink or a glass of juice, reach for water just once a day. One can of pop is 150 calories. A decrease of one can a day from your usual chug-a-lugging would take 15.6 pounds off your back by the year’s end. Now that would be something. Skip the flavored syrup in your coffee drink and try the cocoa powder and cinnamon shaker instead. Another place to look is snack time. Try cutting up some fresh vegetables like celery, carrots, jicama or red peppers and keep them in your refrigerator. You can snack on those goodies all you want. Check out prevention.com/100calories for 100 great tips that might work for you.

Let me also say that if you decide to burn 100 calories a day by adding new exercise, you can use the same math and double your results. This is fantastic. I feel more fit just thinking about it! So go for it. You’re in charge and you deserve good health. By the time this year is over, you could have the monopoly on a very pleasing personal win!

You can still get free money!

You'll be delighted to hear, we've extended Salty's holiday gift card sale through the end of January 2012. Is there anyone you forgot? Salty's gift cards make for great presents. For every $100 purchased, we'll send you a $20 bonus card. It's The Present with a Future™ and they make for grand openings! Purchase gift cards in any denomination when you visit, or buy them right now online through Saturday, January 7, 2012, and receive a bonus!

December 2011

Holiday time is party time at Salty's.

Salty's is the place for the kid in all of us. From intimate office parties to corporate, end-of-year extravaganzas, Salty’s is the stage where party professionals create fantasies fit for a Sugar Plum Fairy. Party rooms are decorated with seasonal trees, festooned with lights, where nutcracker ornaments and gingerbread treats welcome party-goers to the Land of The Sweets.

The combination of Northwest seafood cuisine, unparalleled waterfront views and a flair for conjuring unforgettable parties makes Salty’s a five-star choice for a party experience. Each Salty’s venue is supported by renowned chefs to prepare custom menus, appetizers, receptions, buffets and desserts. Salty’s parties are choreographed by a seasoned staff of caterers, who direct the star performers, entertainment, stagehands and supporting roles for bakers, florists, photographers, ice carvers and limo drivers. Watch the video of Salty's Magical March of the Nutcrackers, the place for the kid in all of us.

’Tis the season to celebrate with the best of the Pacific Northwest.

The holidays are upon us, so this month our chefs’ featured dish reflects the celebratory decadence of the season. When you celebrate the holidays at Salty’s throughout the month of December, begin your meal with a bang: Kumamoto Oysters with Champagne Mignonette and Paddlefish Caviar.

This time of year, oysters are in their prime season, and Kumamotos are one of the most prized Pacific Northwest varieties. In fact, oyster connoisseurs consider them the perfect oyster, with sweet, fruitiness and a pleasingly light salinity. These oysters are indeed tiny, tender and tasty. Mignonette is a classic oyster accoutrement made with Champagne vinegar, minced shallots, fresh thyme and pretty pink peppercorns. It adds just the right touch of acidity to complement the salty, seafaring essence of the oysters. A garnish of paddlefish caviar, with its delicate small beads, lends texture and briny flavor.

What pairs more perfectly with oysters than Champagne? We recommend a glass of Italian bubbly known as Prosecco. This legendary wine is made with Prosecco grapes grown in the Trevisio region of Northern Italy. We’re offering La Marca Prosecco, which is low in alcohol and features delicate fruity-floral aroma to harmonize beautifully with the oysters. The full-textured bubbles wake up your palate with fresh citrus and green apple. Just like the Kumamoto oysters, the finish of this wine is light, refreshing and crisp. Check out our menus:

How to win 12 days of holiday fun, on Facebook, Dec. 1-12.

This year Salty’s is launching its Nutcracker Scavenger Hunt on a new stage—Facebook. Aficionados can win big prizes by following clues and tracking down elusive nutcracker ornaments hidden from Seattle to Portland. To follow the clues to the hidden nutcrackers, go to Facebook and Like Salty’s on one of our three pages at Alki Facebook Page, Redondo Facebook Page or Portland Facebook Page. A new clue will be posted each day from December 1 to December 12 to all three Facebook pages. These clues may range from trivia to GPS coordinates. Successful entries will find the location of Salty’s nutcracker ornaments and will be required to take a picture of the location where the nutcracker is found. Once the picture and location are posted on one of the Facebook pages, the entrant is eligible for the contest. The first person to correctly identify the location—read more.

Alki chef's blog.

By Chef Jeremy McLachlan

SEATTLE—It is time to Party!!! Time to celebrate at Salty’s on Alki. We have our magical nutcrackers up and the Alki Chef Team has sugar plums and fun holiday dishes planned for you. We will change our specials and market sheets daily to give you that warm, cozy feeling. I love the holidays!!! It is my favorite time of year because I get to spend it with my family and loved ones. So why not come into Salty’s and enjoy our fantastic Family Feast? This is a great way to share your meal with the entire table and have a side-splitting time.My favorite is Salty’s Classics Family Feast for $50 per person featuring a Double R Ranch New Yorker with Rogue River Blue Cheese and Wild Alaskan King Salmon. See our Dinner Menu for more dinner feast options.

Have you been to the Nutcracker Ballet? When you visit us at Salty’s in December, be sure to ask your server for a 15% discount coupon for Pacific Northwest Nutcracker Ballet select performances of the Nutcracker. We have them ready for you!

Taste the magic of our Seattle Santa brunches.

SEATTLE—“Salty’s is a brunch place the way Citizen Kane is a movie. No matter what you think of it, hordes of people will tell you it’s the finest ever, no question.” (NWSource 2007) Salty’s wins best brunch in every Seattle city poll year after year, hands down. During the holidays, it’s a must-do! We bend over backwards to dazzle you with our decor, delicious dishes, and Santa arrives for photos with you—or your kids! Ho! Ho! Ho! Old Saint Nick will join you on these weekends dates: 3, 4, 10, 11, 17, 18 and Christmas Eve. Ballerinas from Evergreen City Ballet visit Dec. 4 and 17, from 10:00 a.m. to noon. View our Weekend Brunch Menu then make reservations today.

Ring in the New Year on Alki Beach.

SEATTLE—Salty’s is Seattle’s No. 1 location for ringing in the new year. Salty’s Chef Jeremy McLachlan has designed a special menu just for New Year’s Eve. Your options include spectacular treats like Dungeness Crab-Stuffed King Salmon, Live Maine Lobster, Tableside-Carved Chateaubriand for Two, Lavender-Crusted New Zealand Rack of Lamb. See the complete menu at saltys.com/seattle. The first seating is at 6:00 p.m. with last seating at 10:45 p.m. View our New Year's Eve Menu then make reservations by calling 206.937.1600.

Now serving live music in the Alki Beach Café-Bar.

SEATTLE—Seattle jazz singer, Elizabeth Dawson, will be the opening act on December 2, when live music returns to Salty’s on Alki. With vocals described as “magical” and “mesmerizing,” Seattle’s singing star will enchant guests in Salty’s Café-Bar on Friday from 8:00 to 10:00 p.m. Accompanied by Michael Cosgrove on guitar and Rod Backman on bass, Seattle’s jazz enchantress will channel her favorite muse, Billie Holiday, pay tribute to Cole Porter and Jobim and sprinkle in a few holiday favorites.
On Saturday, December 3, Salty’s stage will rock to Poodlebomb, when the self-described shlock and roll band detonates musical mayhem on Alki Beach. Poodlebomb’s demolition team is Paul Kroeger, lead poodle, Mark Fluegel, bass bomber, and Chris Czichas, percussion specialist first class. Join us Saturday 8:00 to 10:00 p.m.

Salty’s Café-Bar features Friday and Saturday Late Night Happy Hour from 8:00 to 10:00 p.m. with yummy appetizers to pair with wines by the glass, brews on tap and favorite bottled beer. Hurry and get your spot because seating is first come, first served. Here’s December’s lineup.

“How to handle the in-laws” Seattle cocktail class.

SEATTLE—This holiday season learn how to handle the in-laws with familiar cocktails in an absolutely relative class. Chef Jeremy of Salty’s on Alki will demonstrate the art of mixing five drinks from Salty’s bar menu, each paired with snacks from West Seattle’s landmark restaurant to complement the holiday spirits. The five drinks on the syllabus for the Cocktail Class are:

Skinny Colada
Sexy City Cosmo
Johnny Appleseed’s Darkside
Cranberry Spiced Mojito
Hot Buttered Rum

Chef Jeremy offers this teaser recipe for Salty’s Skinny Colada: Ingredients are 1 shot passion fruit rum, ¼ oz. simple syrup, ½ oz. lemon juice and 3 oz. coconut water. Fill a shaker with ice. Add all ingredients to the shaker. Shake for 15 seconds. Strain into a sugar-rimmed martini glass. The one-hour class is limited to fifty guests and will be offered on Thursday, December 15 at 6:00 p.m. Samples of the drinks and snacks will be served. Students who pass the class will go home with recipes for the cocktails and food creations. Class costs $30. For reservations call us at 206.937.1600.

Redondo chef's blog.

By Chef Gabriel Cabrera

REDONDO BEACH—During late fall and all thru the winter months, as we all know, our precious fresh wild halibut and salmon from the Pacific Northwest is not available. Believe it or not, this is when the fun really begins for my kitchen team. We find ourselves calling all of our connections around all the waters of the world like Hawaii, Fiji, Costa Rica, Mexico, Australia, just to name a few. When we find out what species of fresh fish are available, we ask our dear friends to send us a sample so we can try different preparations and decide what would be best for our guests. Sounds like a lot of fun, huh? Well it really is! My kitchen team gets to see and try the very best that each body of water has to offer almost daily. Then we dream up preparations to make the best of the best! So we invite you to come on down or give me a call and find out what I have for you today. I guarantee you’ll be pleased! Oh, and just in case you’re in a state of panic right now, I will still have fresh frozen wild salmon daily and we’ll go out of our way to please you! Just tell me what you want!

Have you been to the Nutcracker Ballet? When you visit us at Salty’s in December, be sure to ask your server for a 15% discount coupon for Pacific Northwest Nutcracker Ballet select performances of the Nutcracker. We have them ready for you!

Taste the magic of Santa brunches at Redondo Beach.

REDONDO BEACH—We bend over backwards to dazzle you with our decor, delicious dishes and Santa’s arrival for photos with you—or your kids! Ho! Ho! Ho! Old Saint Nick will join you on December 11 and 18. Ballerinas from Evergreen City Ballet visit December 4 and 11, from 10:00 a.m. to noon. Bring the entire family for a photo with Santa! Large party? No problem! Check out our December brunches menu and schedule then make reservations today.

T-birds games come with dinner and a free ride at Redondo Beach.

REDONDO BEACH—Redondo Beach is the place to be before the Seattle Thunderbirds take to the ice. Enjoy a Three-Course Prixe Fixe menu before select games and get a free ride to ShoWare Center in Kent following dinner, all for only $58 per person. 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! Salty’s offers plenty of complimentary parking.Dinner is served at 4:45 p.m. for the 7:05 p.m. games and at 5:00 p.m. for the 7:35 p.m. games: December 9 (Prince George 7:35 p.m.), January 20 (Kamloops 7:35 p.m.) and March 10 (Portland 7:05 p.m.). Happy Hour drinks are available too. The ticket with dinner and a free ride price of $58 excludes tax and gratuity. Call us today at 253.945.8248 to purchase tickets and make your reservations.

Ring in the New Year at Redondo Beach.

REDONDO BEACH—Don’t miss South Seattle’s No. 1 location for ringing in the new year. Enjoy a celebration of sparkling wines and Champagne along with live music with Corey Wilds Bandfrom 8:00 to 10:00 p.m. and a gala menu by Executive Chef Gabriel Cabrera. The menu features Wild Salmon, Seared Sea Scallops, Mahi Mahi Oscar, Seafood Cioppino, Dungeness Crab-Stuffed Salmon, along with Live Maine Lobster, King Crab Legs, or choose Classic Filet & Lobster or our Prime Top Sirloin. First seating is at 4:30 p.m. with last seating at 10:00 p.m. View our New Year's Eve Menu then make reservations by phone at 253.946.0636.

Redondo Beach live music for December.

Portland chef's blog.

By Chef Josh Gibler

PORTLAND—For those of you with kids (or for the kid at heart in all of us), I hope that you don’t miss the holiday magic at Salty’s. Here are my Top Ten Things Not To Miss In December at Salty’s in Portland:

1) The Nutcrackers. They are life-sized and hand-painted by Northwest artists. Watch the video.

2) Sunday Brunch. Seriously, it’s the best way to impress your holiday guests. Tip: Add bottomless champagne/mimosas for 5 bucks.

3) New Year’s Eve. Lobster Bisque. Lobster Risotto. Dungeness Crab with Champagne Blood Orange Gastrique. Need I say more? Tip: Make reservations, we fill up fast!

4) New Cocktail Menu. I like the James & Ginger (Jameson, ginger purée, lime, soda) but you may prefer the Raspberry Beret (Monopolowa vodka, Chambord, white crème de cacao, hot cocoa and whipped cream).

5) Santa. St Nick will be here 10:00 a.m. to 1:00 p.m., December 4, 11 and 18 for Sunday Brunch. Tip: bring your camera and take pics. He parks on the roof so there is still plenty of complimentary valet parking for you.

6) Mel Brown. The incomparable smooth drummer and NE PDX resident. Tip: Buy the guy a White Russian and ask him to tell you about the time Diana Ross locked him in his hotel room.

7) Dessert. Enjoy the view of the Columbia River and have your cake, too! Tip: If you love our White Chocolate Mousse Cake, order a whole cake to go for only $35.

8) Christmas Ships. They are here December 8 to 20. The fleet lingers in front of Salty’s as they assemble into formation. Tip: Head to our viewing deck and enjoy cocoa and coffee and fuzzy fleece blankets.

9) Scavenger Hunt. We are hiding twelve German glass Nutcracker ornaments. Play to win! Tip: “Like” us on Facebook (saltysportland) and get clues first.

10) Seefood. Yes, it’s our own vocabulary word. See (the view) + food. We were voted Portland Citysearch’s Best Seafood in 2010 and 2011. Come see us! Tip: Listen for our daily specials; we bring in fresh fish we are excited about.

Whoa! Portland Sunday brunch is now on Saturdays, too, in December only.

PORTLAND—Our unmatched, award-winning, spectacular Sunday Brunch is now on Saturdays in December. It includes the same great award-winning Sunday-style service, a mind-numbing variety of all you can eat Dungeness crab, peel-it-yourself shrimp, hand-carved roasts, pasta bar, oyster bar, waffles, omelet stations churning out eggs with every filler under the sun, scores of pastries, breads and fruits, and more bacon and sausage than you can shake a stick at. Throw in the Columbia River postcard views, the ever-solicitous waitstaff and the kid-friendly setting, and you’ll see why we win accolades year after year. Check out our December Weekend Brunch schedule and menu, then call us at 503.288.4444 or make reservations online.

Mel Brown and Jof Lee play for you Fridays in Portland.

PORTLAND—Columbia guests and staff in Portland are honored to be in the presence of greatness every Friday 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. A long-time resident of northeast Portland, Mel is not only a renowned drummer but also a father, husband, grandfather, drum instructor and accountant. “Feel free to chat him up during breaks. Mel is just about the friendliest celebrity you will ever meet,” says Managing Partner Linda Addy. Check out our menus, then call us at 503.288.4444 or make reservations online.

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

Over the river and through the woods. It’s time for the holidays and the gathering of family and friends. All the generations get together and celebrate making our holidays merry and bright. I have one piece of advice for you this year—listen to Grandma. Every time I turn around there she is, right again. Remember how she said to eat good healthy food? (I know you hid your peas in your napkin.) No dessert unless you eat your vegetables? Imagine telling Grandma that these days you get your nutrition from pills and powders rather than the earth or the sea? Can you see her eyes roll? Oh deary me darling, what are you thinking!!! Well guess what? Even the scientists at Harvard think she is right.

There were some large-scale human studies published recently suggesting that getting our nutrition from supplements and vitamin pills might not be the best medicine (see Is This the End of Popping Vitamins?). The bottom line they were reporting was that vitamins and supplements do not always have the health benefits we think they do and sometimes even cause harm. The problems begin to occur when we take our essential nutrients, which we need in small doses, and feed ourselves very large pill doses. In theory this becomes similar to taking a drug. Some examples are: the Sloan-Kettering cancer study that revealed that Vitamin C actually protects cancer cells more that normal cells. The Iowa Women’s Health Study, 38,000 strong, showed that statistically women who took multivitamins had a higher risk of mortality. And how about the “SELECT Trial” published this month studying Vitamin E for the decreased risk of prostate cancer that proved it did just the opposite? Read more on my blog.

Get a free $20 gift card for every $100 in gift cards purchased.

Salty’s gift cards are The Present with a Future™ and make for grand openings. And here’s a gift for you—get a free $20 promotional gift card for every $100 purchased (restrictions apply), with free shipping now through New Year’s Day!

Salty's gift cards are available in any denomination and presented in attractive packaging. Buy Salty’s gift cards and other Northwest gifts when you visit us or shop today at our online Gift Shop.

My Macy's Holiday Parade, November 2011

Salty's Seafood Grills participated in this year's Macy's Holiday Parade in downtown Seattle (and Portland). The Salty's entry featured employees from our restaurants escorting giant nutcrackers down the parade route. Drummers set the tempo while ballerinas from Emerald City Ballet twirled their way around the group. Here's the video of the Seattle holiday parade:

November 2011

When's the last time you went to a parade? We invite you to watch this year's My Macy's Holiday Day parade and look for Salty's, in both Seattle and Portland. Our team members will be escorting our magical nutcrackers. Read more below and come visit us soon!

Happy Thanksgiving to You!
Gerry & Kathy Kingen, Salty's Local Family Business Owners

Come get your zesty bowl of bivalves.

Warm up this month at Salty’s with a steamy entrée of Sautéed Mussels and Clams in an aromatic Coconut Red Curry Sauce, now through November 30. Nuanced with Lemongrass and Chinese Parsley, our featured dish is bursting with the robust flavors of Asian-inspired ingredients like ginger, garlic and cilantro. Sake and rice wine vinegar add complexity to the coconut cream sauce, and toasted red curry paste delivers a kick of heat and palate-pleasing zing.
Enjoy this zesty bowl of bivalves complemented by a glass of Hopworks Urban Brewery’s snappy yet refreshing IPA. Hopworks is one of Portland’s premier breweries, and this classic Northwest-style IPA is their namesake brew. The beer is created using a blend of local hops, which yield rich and resinous flavors of citrus fruit and pine packed with a bitter punch, as any fine Indian Pale Ale should. Take a peek at our current market sheets and menus:

Make reservations today to join us during our “Aw Shucks” Amorous Oyster and Bivalves Festival while we’re shucking away! Can’t make it in this month? You be the chef with this home cook's version of our November dish. (Our photo is by Ilya Moshenskiy ilyaphoto.com)

Gobble. Gobble. Waddle. Waddle.

SEATTLE AND PORTLAND—Salty’s has gathered the right ingredients for a perfect Thanksgiving meal. Our Thanksgiving Buffet features carved turkey with savory gravy and elegant versions of the traditional trimmings, plus Northwest fresh seafood, and freshly baked pastries and desserts galore. Prepared by Salty’s chefs, this buffet will make you thankful for a bounty this big, and we do all the work for you. Here are our menus:

We even serve it to go! If you can’t make it into Salty’s for Thanksgiving or want to spend Thanksgiving in your own home, Salty’s chefs will work their holiday magic so you can bring Thanksgiving to your home—all you have to do is pick it up! Here are your menus:

Watch Salty’s nutcrackers march in My Macy’s Holiday Parades.

SEATTLE AND PORTLAND—Salty’s annual Magical March of the Nutcrackers kicks off the 2011 holiday season in both My Macy’s Holiday Parades through downtown Seattle and Portland on Friday, November 25, the day after Thanksgiving. Both Seattle and Portland parades will step off smartly at 9 a.m. and last approximately one hour.

In Macy’s holiday tradition, inflatable floats will be joined by local high school marching bands, nearly 500 costumed characters, professional sports teams and community drill teams. Children and adults who line the parade route will see an inflated balloon character along with Salty’s most popular nutcrackers marching to drummers and escorted by Salty’s team members and their families. Following the parade, the nutcrackers will stand at attention at each Salty’s restaurant in Seattle, South Seattle and Portland through the holidays into the first week of January to celebrate the New Year.

Visit macys.com/events for more information on Macy’s parade routes. Then make reservations to visit us at Salty’s to see even more nutcrackers!

Vets get free cake 11.11.11.

SEATTLE AND PORTLAND—Are you proud to be related to a veteran? John F Kennedy said, “As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.” Be among the first twenty-five guests to call 206.923.5456 for your Veterans Day reservation and receive a commemorative gift package of “Voices: A Tribute to the American Veteran” CD, “Old Glory” DVD, and “Above the Call; Beyond the Duty” DVD by Silver Star, Purple Heart veteran, acclaimed actor and award-winning author James McEachin. (He is pictured here on the right with Salty's owner Gerry Kingen.) Bring a veteran for lunch or dinner at Salty’s on 11.11.11 and let us show our thanks. Veterans receive a free slice of cake and take home a $20 gift card for their next visit. To receive a chance at the commemorative gift package, your reservation must be made by phone. Call 206.923.5456 today and help us thank veterans at Salty’s.

For anyone that has a Veteran they know, Brothers' Ink is now offering everyone a chance to add a Veteran's name to the tribute at the end of Reveille and to get a personalized copy of the DVD. Check it out at Film4Vets.

How to win 12 days of holiday fun, on Facebook, Dec. 1-10.

SEATTLE AND PORTLAND—This year Salty’s is launching its Nutcracker Scavenger Hunt on a new stage—Facebook. Aficionados can win big prizes by following clues and tracking down elusive nutcracker ornaments hidden from Seattle to Portland. To follow the clues to the hidden nutcrackers, go to Facebook and friend Salty’s on one of their three pages:

A new clue will be posted each day from December 1 to December 12 to all three Facebook pages. These clues may range from trivia to GPS coordinates. Successful entries will find the location of Salty’s nutcracker ornaments and will be required to take a picture of the location where the nutcracker is found. Once the picture and location are posted on one of the Facebook pages, the entrant is eligible for the contest. The first person to correctly identify the location and submit a photo wins Salty’s legendary White Chocolate Mousse Cake (the whole cake), plus the five-inch tall, hand-blown, hand-painted, glass nutcracker ornament that was found. Daily winners will also be entered into the grand prize drawing on December 13 for a chance to win Family Feast for four, valued at $400. Winnings must be redeemed by April 15, 2012. For more information, friend us on Facebook!

Alki chef's blog.

By Chef Jeremy McLachlan

SEATTLE—I want to teach you how to prepare your best Thanksgiving feast for your family and friends. I will present a Thanksgiving Cooking Class one week before the holiday in the kitchen of Salty’s on Alki Beach.

Learn how to cook a turkey the right way at my Thanksgiving Cooking Class on Thurs. Nov. 17 at 5:30 p.m.

With my sous chefs, I will teach how to properly brine, season, stuff and cook a turkey. Then we’ll teach the preparation of my favorite three side dishes for Thanksgiving: perfect mash, Dutch apple stuffing and green beans with hazelnut and preserved lemon butter. Pastry Chef James Gibson will demonstrate dessert. The one-hour class has limited space and will be offered on Thursday, November 17, at 5:30 p.m. Guests will receive samples of the food creations and drinks, which will include apple cider and Beaujolais wine. Class costs $30. Enroll today by calling 206.937.1600.

Alki “First Tuesday Tune-Up” cocktail party is for a good cause.

SEATTLE—Do you love cocktail parties for a good cause? Mark your calendar for Saltys on Alki’s “First Tuesday Tune-Up” cocktail party which highlights a local non-profit organization (NPO) giving them a stage to voice their passion. Seattle Children’s Hospital is in the spotlight for Tuesday, December 6, from 6:00 to 9:00 p.m. Enjoy live tunes from Salty’s Emcee Victor Janusz (our resident weekend brunch pianist) and a subdued set from the VJ Jazz Duo with guest vocalist Carol Potvin—they promise to include some holiday favorites!You’ll have fun while learning about this local NPO. Enjoy a great selection of noshes and drinks. Salty’s Happy Hour is from 3:00 to 6:00 p.m. so come early! Well, of course, you’ll be asked to donate money (your choice) or your time or just raise a glass to their efforts! Make reservations online or call us at 206.937.1600.

Redondo chef's blog.

By Chef Gabriel Cabrera

REDONDO BEACH—I want to invite you and your family and friends to Salty’s at Redondo’s Rockin ’80s 30th Anniversary Party on Friday, December 2. In honor of our 1981 origin on the gorgeous Puget Sound waterfront at Redondo Beach, you’re invited to dance to 1980s live music, play games and be sure to dress in your ’80s best to win prizes. And get this, bring a1980s menu from Salty’s (any Salty’s) and receive a gift card for $30 (limit one gift card per guest).
If you wish us “Happy Anniversary” when you visit us, or post “Happy Anniversary to Salty’s at Redondo” on our Facebook page (like us at Facebook.com/SaltysRedondo), from November 2 to December 2, you’ll receive a free slice of our famous White Chocolate Mousse Cake (just show us the posting on your smart phone or bring a printout with you). Read below for more about our party.

You’re invited to a Rockin '80s Party to celebrate 30 years at Redondo Beach.

REDONDO BEACH—Redondo will celebrate its 30th birthday with a Rockin ‘80s Party at the waterfront restaurant on Friday, December 2. The restaurant was opened in 1981 by Gerald and Kathryn Kingen. Executive Chef Gabe Cabrera and Managing Partner Terianne Broyles are planning an open house party to thank guests who have celebrated their own personal parties in the restaurant and lounge over three decades. It will be Happy Hour all day long in the bar.

For our Rockin ’80s Party don your ’80s garb, answer Blondie’s Call Me, take a walk in the Purple Rain, spend Time with the Culture Club and cruise into Redondo with the Material Girl. Come dressed in your best ’80s outfit to win prizes. Just for dressing like a Lucky Star? Or maybe your ’80s retro look is more Boy George. Whatever your look, we can’t wait to see you! Join your fellow Salty’s guests for a Champagne Toast at 7:30 p.m. and enjoy games throughout the evening, with a chance to win prizes that will support the Des Moines Food Bank.

Chef Cabrera has created a special menu for the Rockin ’80s Party available from 4:30 p.m. to 9 p.m. and if you have any old Salty’s menus from the ’80s, present them to your server and win a $30 gift card for a future visit (limit one per guest). Celebrate Salty’s 30 big ones. We know how to party. Let us show you how. For reservations, please call 253.946.0636 today.

T-birds games come with dinner and a free ride.

RREDONDO BEACH—Redondo Beach is the place to be before the Seattle Thunderbirds take to the ice. Enjoy a Three-Course Prixe Fixe menu before select games and get a free ride to ShoWare Center in Kent following dinner, all for only $58 per person. 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! Salty’s offers plenty of complimentary parking.Dinner is served at 4:45 p.m. for the 7:05 p.m. games and at 5:00 p.m. for the 7:35 p.m. games:

Happy Hour drinks are available too. The ticket with dinner and a free ride price of $58 excludes tax and gratuity. Call us today at 253.945.8248 to purchase tickets and make your reservations.

Redondo Beach live music for November.

Portland chef's blog.

By Chef Josh Gibler

PORTLAND—As the weather turns colder and the leaves change to reds and oranges, I can’t help but think of one of my all-time favorite meals: Thanksgiving! I’m sure your family has its food traditions and you are aware of the dishes that would cause mutiny if they weren’t on the table. From my family to yours, I thought I would share my recipe for brussel sprouts. Before you cringe, let me assure you that these aren’t your average brussel sprouts and I’ve added pancetta, parmesan and fried garlic to this dish. You’re sure to make a believer out of any brussel sprout skeptic at your table. Here's the recipe:

Chef Josh’s Brussel Sprouts
4 oz brussel sprouts, blanched
1 oz pancetta (rendered, save fat)
1 tsp garlic
1 tsp chopped shallots
2 oz parmesan shredded

Saute garlic, shallots and pancetta in saved fat, add Brussel sprouts, then finish with Parmesan.

Three Courses for Twenty-Four You’ll want to visit us in November for our Three for Twenty-Four menu, served for dinner, with your choice of each course below:

FIRST
Butternut Squash Bisque
Caesar Salad
Calamari

THEN
Prawn Skewer with Herb Butter, Mashed Potatoes, Broccolini
Seafood Pasta with Mushrooms & Cream Sauce
Grilled Chicken with Marsala Sauce, Mashed Potatoes, Broccolini

LAST
Seasonal Sorbet
Ice Cream

Cocktails and Cookies Class is for adults and the kiddos on Saturday, Nov. 19.

PORTLAND—You can bring the kiddos with you on Saturday, November 19, from 3 to 4 p.m. and we’ll make holiday cookies with them for only $5 per child. Kids get five cookies to take home and a coloring page with crayons. Big kids 21 and older will learn how to make three memorable holiday party cocktails. To welcome the arrival of winter, we will demo our Almond Joy, Cranberry Spice and Ginger Hot Toddy cocktails new to our list and sure to be the hits of your next holiday dinner party. The cocktail class includes sips and snacks and a Salty’s shot glass souvenir! Cost for adults is $25 each. There is limited seating so please call 503.288.4444 for reservations today.”

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

Mussel Muscles The science of muscles and exercise is a fascinating topic. As I dug into this season of clams, mussels and oysters, I found that they taught me some mighty lessons. Mollusk muscles are built on the same principles as ours. Mollusks have muscles (one or two) located inside the shell that are called adductors. They are strong circular muscles used to open and close their shells. Interestingly enough their muscle fibers perform similar tasks to ours. They have fast twitch muscles that quickly snap shut the shell if they sense an advance from a predator. They also have slow twitch muscles that allow them to keep their shells shut for long periods of time, for example, if they sense an aquatic environment that is unhealthy. Both situations are vital to the survival of the mollusk.

Humans have fast twitch muscles for intense bursts of energy called for in “fight or flight,” but we also need the ability to keep moving over long periods of time for “hunting and gathering.” Muscles are constantly breaking down as each cell’s life comes to an end. They are either asked to be replaced by new and stronger muscles and cells—because we used them—or less and smaller—because we didn’t. It is a very dynamic process. When we use our muscles by exercising, we are asking our body to renew itself and to profuse itself with life-carrying oxygen.

Each time we do this we increase our carrying capacity and the health of our entire body. Did you know that sedentary women are five times move likely to die than the fittest women, and that exercise decreases the risk of most disease (and increases the survivability)? Check out the book Younger Next Year by Crowley and Lodge for a real eye opening read. Read more on my blog.

Get a free $20 gift card for every $100 in gift cards purchased.

SEATTLE AND PORTLAND—Salty’s gift cards are The Present with a Future™ and make for grand openings. Salty's gift cards are available in any denomination and presented in attractive packaging. And here’s a gift for you—get a free $20 promotional gift card for every $100 purchased (restrictions apply), with free shipping now through New Year’s Day! Buy Salty’s gift cards and other Northwest gifts when you visit us or shop today at our online Gift Shop.

October 2011

Salty's is in the running for Best Brunch, Best Outdoor Dining and Best Seafood on King 5's Best of Western Washington. Well, we bend over backwards trying to please you! Do we meet your expectations? We would love to get your vote, but of course we must deserve it. If not, we would like to ask why you feel we’ve missed the mark. Please hit reply and let us know how you feel. Voting ends October 9. (Of course, if you're in Portland, we would love to hear from you, too.)

Fall in love with amorous treasures from the sea.

Fall is the time to fall head over heels for the return of our “Aw Shucks” Amorous Oyster and Bivalves Festival! Let your heart lead you into Salty’s for Seared Eastern Sea Scallops with Sticky Rice, Broccolini, Sea Urchin Butter and Tobiko—our featured dish now through October 26.

This dish is full of delightful seafood delicacies. Buttery, creamy and downright seductive, sea urchin has to be one of the best things to come from the sea. We will blend sea urchin roe with just a touch of butter, cilantro and ginger and melt it over tender seared sea scallops in this Japanese-style dish.

Another type of fish roe, tobiko, comes from flying fish. It is different from caviar because it is seasoned and cooked, which means it is full of intense flavor. We will be using a variety of colors and flavors of tobiko to accent the scallops. Alongside, you’ll find sticky rice and steamed broccolini for a medley of textures and fresh flavors.

October’s wine pairing is the 2010 Boomtown Chardonnay from Dusted Valley Vintners, in the Walla Walla Valley, which was voted Washington Winery of the Year by Wine Press Northwest in 2010. Because this wine was fermented in stainless steel and did not undergo malolactic fermentation, it has a beautifully crisp, clean core of apple and pear, with a finish that perfectly complements our scallops. Take a peek at our current market sheets and menus:

Salty’s nutcracker party is a holiday must!

You won’t believe your eyes! Giant life-sized nutcrackers are returning to Salty’s for the holidays! At Salty’s Your Life Is Our Celebration!® It’s our trademark! We would love to make your holiday celebration a picture-perfect event. During the holiday season, we bend over backwards transforming our restaurants and private dining rooms with specially designed holiday decorations and lighting that create an enchanting atmosphere. This Disney-like experience is an annual holiday must-do for families from Seattle to Portland. Extravagant holiday decor and colorful lighting showcase eight-foot-tall nutcrackers that stand tall around our dining rooms to give your family and company banquets and parties a special touch of enchantment!

On top of all that, our award-winning cuisine is served to you with Five-Star Diamond Service. Peruse our private-dining banquet menus at saltys.com. Or join us for holiday dinners, luncheons and brunches. Our menus are just a starting point. We will help you design a menu to fit your party needs, and our sommelier will assist you in the perfect holiday wine and beverage pairings. Call us today or ask to speak with a party planner when you visit. We want to dazzle you with nutcracker magic and our Northwest holiday cuisine. You have to see the video.

Don't miss our Chefs’ “Clam Boil” only $25.99, Thurs., Oct. 6.

SEATTLE AND PORTLAND—Mark a big “Salty’s” on your calendar for Thursday night, the 6th of October, because this is one night you won’t want to miss. It’s an old-fashioned Clam Boil starting at 5:30 p.m. It’s served with Salty’s world-famous seafood chowder chock full of scallops, clams, bay shrimp and bacon. It comes with our Kicked-Up Caesar Salad with creamy dressing, ground Parmesan and lemon relish. Top it off with some great crusty bread for dipping. Then wash it all down with a pint of Hopworks Urban Brewery’s Organic IPA. This namesake IPA from Portland’s first eco-brewpub is quickly becoming a Northwest classic, with resinous flavors of citrus fruit and pine—a delightful complement to the sweet and briny seafood. Read more.

Kids eat free for Halloween brunch. Win a Ballerina/Pirate Party!

Ghosts, goblins, witches! Oh, my! Gather up your little ones in their Halloween finest as Salty’s will host Sunday Brunch on October 30 complete with a drawing for a costume contest. Costumed children under 12 not only eat for free but will also have the opportunity to enjoy a pumpkin patch on the deck where they can pick small pumpkins amongst the bales of hay and scarecrows. (Limit two children per table, must be accompanied by an adult.) Salty’s chefs have created some fantastic, fun Halloween treats for brunch including Spider Web Brownies, Pumpkin Cake with Cream Cheese Icing and assorted Halloween decorated cupcakes. You can plan on plenty of candy, sure to please young and old.

Costume contest winners at all Salty’s will receive a birthday party—donated by Evergreen City Ballet for Seattle and Redondo. For a girl, the Ballerina Birthday Party includes a princess celebration complete with tutus for dressing up, a craft project and dancing the afternoon away. For boys, a Pirate Birthday Party where seeking treasures is what it’s all about, filled with dress-up, games and using your imagination. All of the scallywags will have some treasure to take home afterwards. Parties are for one and a half hours on a mutually agreeable date for up to ten children (eight in Portland). Make reservations today!

Alki chef's blog.

By Chef Jeremy McLachlan

The leaves will change. Oh, yes, they will. October is a great time of year to come into Salty’s. Both wild salmon and halibut are coming to their season finale. So come see me and get some wonderful fresh salmon or halibut while you still can!

It is time for Salty’s team members to show you their true artistic talents. We are holding a Pumpkin Carving Competition for our staff and family members. We want you to pick your favorite. The pumpkin voted best by our guests wins a grand prize of $200 and second place gets free brunch for two. Everyone will submit their entries on Monday, October 24, and then all week we want you to pick your favorite. So be sure to come see us in October, especially during our pumpking carving contest and let us know which one you like best! We will announce the winner on the Halloween, Monday, October 31.

Support Haitian relief at Salty's on Alki's “First Tuesday Tune-up” Oct. 4.

SEATTLE—On October 4, Salty’s on Alki continues its new “First Tuesday Tune-Up” series of cocktail party fundraisers, which offer various non-profit organizations (NPO) an opportunity to bring awareness to their cause on the first Tuesday of every month.

The October rendezvous is a call out for urgent support to Haitian relief efforts through two groups with local ties: One Hundred For Haiti and Haitian Organization Program for Education and Health (HOPEH).

One Hundred for Haiti is a global collective of individuals, artists and businesses providing long-term, sustainable projects—such as rebuilding supplies and support—to post-quake Haiti. This group has been directly responsible for sending fifteen tons of food to the country, as well as medical supplies and funding for emergency healthcare.

HOPEH focuses its work on their Sentre de Sante Mt. Carroll de Juampas medical clinic in Juampas, Haiti. The clinic provides much-needed medical treatment to the impoverished citizens of this Haitian community. Donations are essential to the clinic’s operation, since many cannot even afford the 75-cent fee for treatment.

Salty’s on Alki celebrates the hard work of both of these grassroots organizations and asks for your support by attending our “First Tuesday Tune-Up” this month. Please join us on Tuesday, October 4 from 6:00 to 9:00 p.m. as First Tuesday Emcee Victor Janusz (Salty’s resident Brunch Pianist) introduces local representatives from these two organizations, with a beautiful photo display from local photographer Anneke Wambaugh (postcard-size prints will be available for sale with all proceeds going to Haiti), and the music of internationally renowned blues-rock guitarist Leif Totusek, who recently appeared in concert at the Triple Door!

You’ll especially love Salty’s Haitian-inspired Crispy Halibut Cakes with Epis Sauce, a blend of peppers, garlic, herbs and oil (for $10) and The Voodoo Mixer, a blend of Haitian Rum, Lime and Lemon Juices, and Ginger Beer (for $8) created by Executive Chef and Managing Partner Jeremy McLachlan and Bar Maestro Blake Webb. Make reservations today to attend our soiree in support of Haiti and the good people that are making a difference there every day. Make reservations today for Salty’s First Tuesday Tune-Up and watch Salty’s Good Times newsletter for future First Tuesday Tune-Ups featuring a different NPO each month. Here are dates to save:

Northwest Brews ‘n’ Views taster is beer heaven for only $19.95 at Salty's on Alki.

We’ll have a snack table, too, with nuts, popcorn and other fun bites. Oh, and we’ll have games to play so get your fun hat ready.

Redondo chef's blog.

By Chef Gabriel Cabrera

Fall is here and I like to think that the season marks the beginning of many celebrations, gatherings and parties. To get us all in the mood here at Redondo, we came up with a great reason to party. We know you’ll love our Happy Hour Music Series every Monday from 4:00 to 6:00 p.m. during October, including Halloween (which falls on a Monday). We’re featuring live tunes by Mike Roy along with a Crustacean Feast for only $25 per person. Here’s what I’m serving you:

Chilled Jonah Crab Claws (4 oz.), Chilled Snow Crab Claws (4 oz.) and Chilled Maine Lobster Claws (4 oz.) served with melted Garlic Butter, Drawn Butter, House Cocktail Sauce, a petite Caesar Salad, a Cup of Salty’s Seafood Chowder, steamed Corn on the Cob and steamed Red Potatoes.

Seating is limited for this exclusive bar event, so don’t wait to call 253.946.0636 and reserve your spot today. Only $25 per person.

Come see me at the Tacoma Dome Holiday Food & Gift Festival on Saturday, October 22, at 3:00 p.m. I’ll be demonstrating how to put together a Clam and Lobster Bake, one of our guest’s favorite daily bar specials. It is very easy and a lot of fun to prepare, and it’s a great dish to offer as an appetizer for nibbling at your next cocktail party. See more at www.holidaygiftshows.com (click on Cooking Demos to see more on other demos offered).

Can’t wait to see you at Redondo Beach in October. Be sure to say hello! Check out our menus and then make reservations online or call us at 253.946.0636.

You’re invited to our Georgetown Brewing Co. Brewmaster’s Dinner, Fri., Oct. 28 at Redondo Beach.

REDONDO BEACH, WA—Don’t miss our Georgetown Brewing Company five-course Brewmaster’s Dinner on Friday, October 28, at 6:00 p.m. Beverage Manager Janae Webb says that “Guests will enjoy these unique, delightful Northwest beers from one of Seattle’s best known breweries paired with Chef Gabe Cabrera’s special menu items selected to highlight the rich flavors.” Brewmaster Adam Winn will talk about the beers. Here’s your menu:

First Course

Bibb Lettuce & House-Made Rogue River Blue Cheese Salad
with Apple Wood-Smoked Hazelnuts, Scallions, Tomatoes, Crisp Bacon
Pairing—Roger’s Pilsner (Yakima-grown Czechoslovakian
sterling hops give this refreshing pilsner a spicy and earthy hop aroma)

Second Course

Grilled Calamari Steak Strips à la Provençal with Fresh Oregano and Parsley, Served atop Sauce à la Provençal (made with garlic, shallots, white wine, sweet peppers, tomato, onions, kalamata olives, pepperoncini and olive oil)
Pairing—Manny’s Pale Ale (Northwest hops, premium barley and unique yeast give this rich ale a complex malty middle with a snappy hop finish)

Third Course

Roasted 3-Oz. Top Sirloin Strip Wrapped with Smoked Bacon and Topped with Sautéed Mushrooms and Merlot Demi-glace, Garnished with Fresh Chives, Served over Roasted Garlic Mashed Potatoes
Pairing—Choppers Red Ale (Northwest-style with lots of late addition Cascade hops give this malty red ale a floral and spicy aroma)

Fourth Course

Tiger Prawn Scampi on Creamy Polenta, Topped with Cream Sauce (made with sautéed fennel, tomato, garlic, shallots, preserved Moroccan lemons), Parmesan, Italian Parsley
Pairing—Lucille India Pale Ale (floral, citrusy and awesome)

Fifth Course

Pumpkin Cheesecake, Egg Nog Sauce, Cranberry-Orange Compote
Pairing—Georgetown Porter (exceptionally flavorful, medium- bodied porter with tons of chocolate and roasted malt)

Cost is $65 per person (must be 21 or older) and dinner begins at 6:00 p.m. Reservations are required by calling 253.946.0636. Can't wait to see you there!

Redondo Beach live music for October.

Portland chef's blog.

By Chef Josh Gibler

Autumn is here, officially. Be sure to savor these last days of sunshine on our decks. We’ll save a seat for you on any of our sunnier days!

I am excited this season for one main reason: BEER. Have you made it to any of the Octoberfests in town? We are happy to announce our first annual Brews ‘n’ Views event on October 27. Ten or more craft breweries will be here, and I have created a menu that pairs perfectly with the hoppier notes of a good brew. And believe it or not, I am going to be making some Beer Marshmallows! Lederhosen are optional but wear ’em if you got ’em! We look forward to seeing you for a not-to-be-missed beer tasting with a view of the Columbia to boot.

And it’s our birthday. Twenty-four years of serving Portlanders and Vancouverites is more than a blessing. As Executive Chef I am lucky to work with amazing ingredients from Hood River, the Willamette Valley, Sauvie Island and other local spots, and I am honored to serve you when you have dined with us for life’s celebrations. Birthdays, anniversaries, christenings, Mother’s Day, weddings and date night are just some of the reasons you have chosen to spend time with us. We are honored!

We plan on being here another 24 years because helping you celebrate is not only fun, but also truly rewarding. E-mail me about one of your celebrations at Salty’s and I will mention you in my next blog and treat you to a dinner for two, on me! My e-mail is jgibler@saltys.com.

It’s our birthday, let’s eat cake! Celebrating 24 years in Portland.

PORTLAND—It’s celebration time at Salty’s on the Columbia! “It’s hard to believe we opened 24 years ago this month. Time flies when you are serving seafood, steaks and smiles,” remarks Linda Addy, Salty’s managing partner and general manager. Linda has been smiling at Salty’s for 10 of those 24 years. She wants to thank Portlanders and Vancouverites for their loyalty. To celebrate, she invites you to join in for 24 days of fun, from October 1 to 24.

To mark the occasion in a retro fashion, Executive Chef Josh Gibler is featuring 1987 prices on select Salty’s market sheet items including Prawn and Scallop Scampi, Seafood Florentine and a 12-ounce Prime Rib, Salt-Crusted Baked Potato and Pancetta Brussels Sprout Slaw. Pastry Chef Darla Swanson flashes back to the ’80s with a Rice Krispie Box filled with Chocolate Mousse.

Salty’s will also give away one free Sunday Brunch to one lucky table every day for 24 days. It gets sweeter! When guests who dine with us wish us a “Happy Birthday,” they get a free slice of our famous and irresistible White Chocolate Mousse Cake. So be sure to come in October 1 to 24 and say, “Happy Birthday, Salty’s on the Columbia.” Make reservations todayor call us at 503.288.4444.

Don't miss Portland Brews ‘n’ Views taster, only $29, on Oct. 27.

PORTLAND—Sometimes referred to as Beertown, the Portland metro area is home to more breweries than any other city in the United States. Salty’s on the Columbia is proud to live in a brew city where great beer abounds. We are celebrating this luck in geography with a Brews ‘n’ Views party for you on October 27. Enjoy beer samples from ten-plus local breweries, including Widmer Brothers, HUB (Hopworks Urban Brewery), Bridgeport, Alameda Brewing Co.. Chat with the breweries about the process, passion and perfection of a good brew. Feast on appetizers that pair perfectly with beer: pork belly, bleu cheese gougeres, pretzel-crusted pork loin, salmon cakes, pork sliders, beer cheese fondue, sausage stuffed cherry tomatoes, salmon with apricot reduction, beer marshmallows and more! The festivities will take place on Thursday, October 27, 2011, from 6:00 p.m. to 9:00 p.m. Tickets are only $29.00 per person (yes, you must be 21 and older to attend). Reservations are highly recommended. Sip and savor while soaking in the sights of the mighty Columbia River.

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

The Vegetable Underground—In Seattle this year, we are keeping an autumnal secret. September 23 may have been the first day of fall but it was 80 degrees! There is no denying that the season is about to turn, and marching in with it will come a whole new fresh cadre of underground vegetables. I get excited thinking about these new ingredients, and there are many fine reasons to store up on their goodness.

As it gets colder and temperatures begin to snap, the vegetables that grow above ground begin to wither on the vine. This is the time when the vegetables that have been living in the dirt surface are the freshest. There are multitudes of interesting lumpy, bumpy, knobs of nutrition that we can all enjoy. The list is long but includes many well-known favorites as well as others that are lesser known: sweet potatoes, turnips and carrots are down with celeriac, sunchoke and taro root. The vegetables that we dig for are taking their nutrition directly from the rich soil. The big bonus is that they basically contain no fat and are low in calories. Protein is often high and thankfully they cost less and store very well. They are the support system or “root” for the entire plant above the ground, and they store a tremendous amount of vitamins, minerals and micronutrients. Read more.

Get a free $20 gift card for every $100 in gift cards purchased.

September 2011

We 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 Happy Hour? Best Neighborhood Restaurant? Best Cocktails? If you think we make the grade then we would greatly appreciate, with undying gratitude, if you would vote for us at Best of Seattle Magazine 2011 but of course we must deserve it. If not, we would like to ask why you feel we’ve missed the mark. Please hit reply and let us know how you feel. Voting ends Thursday, September 15 for The Best of Seattle Magazine. Of course, if you're in Portland, we would love to hear from you, too.

Hurry in for a Finale of Summer Flavors!

As September teeters on the edge of summer and fall, the flavors you’ll find in our featured dish this month will represent the best of both seasons. Make reservations at Salty’s in September for Grilled Sockeye Salmon with Crispy Fingerling Potatoes, Local Apple and Horseradish Slaw and Verjus Vinaigrette. At Salty’s we’re not quite ready to say goodbye to the sun. Our grills are fired up, the decks are open and salmon season is still upon us. Local farmers, on the other hand, are bringing us crisp and juicy apples, tender heirloom potatoes and root vegetables—all sure signs that autumn is approaching. Luckily for you, our talented chefs have combined the best of both worlds into this fantastic dish.

Wild salmon and Oregon Pinot Noir are the quintessential Pacific Northwest pairing. So naturally, our featured wine for September is Amity Vineyard’s 2008 Pinot Noir from the Willamette Valley. This region has earned international status for its premier Pinot that delivers ripe, fresh fruit flavors like strawberry, raspberry and wild cherry. Amity Vineyards has been a pioneer winery in Oregon since its 1983 Pinot Noir. The momentum continues with the 2008 vintage, a classic example of a “food wine” because it demonstrates a medium weight and snappy acid to keep your palate fresh and thirsting for more. We submit this pairing as a shining example of Northwest flavors in their prime season. At Salty’s, September never tasted so good! Make reservations today to enjoy dinner on the Funshine® Decks with a finale of summer flavors. Take a peek at our current market sheets and menus:

Don't miss Salty's Chefs’ “Clam Boil” only $25.99 on Oct. 6.

SEATTLE AND PORTLAND—Mark a big “Salty’s” on your calendar for Thursday night, the 6th of October, because this is one night you won’t want to miss. It’s an old-fashioned Clam Boil starting at 5:30 p.m. The clams are fresh and tasty from our local waters and our chefs will boil them up with local corn, sweet onions, potatoes and mirepoix (the wonderful French flavor base of carrots, celery, onions). It’s all about seafood and it’s in honor of our October “Aw Shucks” Amorous Oysters Festival. It’s served with Salty’s world-famous seafood chowder chock full of scallops, clams, bay shrimp and bacon. It comes with our Kicked-Up Caesar Salad with creamy dressing, ground Parmesan and lemon relish. Top it off with some great crusty bread for dipping. Then wash it all down with a pint of Hopworks Urban Brewery’s Organic IPA. This namesake IPA from Portland’s first eco-brewpub is quickly becoming a Northwest classic, with resinous flavors of citrus fruit and pine—a delightful complement to the sweet and briny seafood. Read more.

Free waterfront parking for Husky games.

SEATTLE AND REDONDO BEACH—Say goodbye to the traffic hassles at Husky home games. Adios to traffic jams, parking fees and long walks to the stadium and back afterwards. Park at Salty’s free and speed your way to and from the games on our Husky Express! Catch it at either Salty’s on Alki Beach or at Redondo Beach for just $30, plus receive a free gift card for a future visit to Salty’s. Come early for our world-famous all-you-can-eat Saturday brunch at Alki or lunch at Redondo, and after the game, join our Dawg Day Happy Hour from 3:00 to 6:00 p.m. at Alki and 2:00 to 6:00 p.m. at Redondo. For reservations and tickets, call 206.905.1956 right now. Here’s the Huskies Game Schedule. Go Dawgs!

Chef's Blogs

Alki “First Tuesday Tune-Up” cocktail party is for a good cause.

SEATTLE—Do you love cocktail parties for a good cause? Mark your calendar for Saltys on Alki’s “First Tuesday Tune-Up” cocktail party which highlights a local non-profit organization (NPO) giving them a stage to voice their passion. ArtsWest Theatre is in the spotlight for Tuesday, September 6, starting at 4:30 p.m. Enjoy live tunes from Salty’s Emcee Victor Janusz (our resident weekend brunch pianist) and live performances from singing stars Nick Desantis, Jadd Davis, Joanne Klein, Christine Riippi and others!” You’ll have fun while learning about this local West Seattle NPO. Enjoy a great selection of noshes and drinks including:

Fantastic Fête Lemonade
Huckleberry-Infused Vodka, Fresh Squeezed Lemon,
Cane Sugar, Blistering Orange Bitters $8

Salty’s Happy Hour is from 3:00 to 6:00 p.m. so come early! Peruse our Bar and “Don’t Worry Be Happy Hour” menu and, well, of course, you’ll be asked to donate money (your choice) or your time or just raise a glass to their efforts! Throw your business card in the fish bowl to win prizes like Salty’s brunch for two and tickets to ArtsWest.

ArtsWest Playhouse and Gallery, the resident West Seattle theatre (our neighbor just up the hill), launches its 2011-2012 Season with Amy’s View by British playwright David Hare. Directed by ArtsWest’s Theater and Education Director Christopher Zinovitch, the show starts Wednesday, September 7. Mostly set in a London suburb, Amy’s View spans eighteen years, from 1979 to 1997. Esme is a brilliant and famous London stage actress who is facing a midlife career crisis as the theater is becoming irrelevant. Her daughter, Amy, is in love with Dominic, who is more interested in film and fame. Financial pressures and the changing landscape of the arts and media threaten to tear mother and daughter apart.

Director Christopher Zinovitch has this to say about Amy’s View: “It’s about the importance of passion in your life. Esme’s passion is the theater, Amy’s is love and having an open heart, Dominic is passionate about fame and being seen. And getting all that passion into one room forces the truth to come out in surprising ways.” Make reservations today for Salty’s First Tuesday Tune-Up and watch Salty’s Good Times newsletter for future First Tuesday Tune-Ups featuring a different NPO each month. Here are dates to save:

Alki Brews ‘n’ Views features Northwest-centric breweries.

SEATTLE—You’ll want to save the date, Friday, October 21, for our Brews ‘n’ Views taster. We’re inviting Northwest-centric breweries like Elysian Brewing Company, Georgetown Brewing Company, Mac and Jack's Brewing Company, Ninkasi Brewing Company, The Pike Brewing Company, Widmer Brothers and others still to be determined (see anyone missing that you think should be there?). It’s only $19.95 at the door which gets you four taster tokens and access to perfectly paired apps. We will offer additional taster tickets at $3 per ticket (buy 2 tickets and get a double taster). Here’s a teaser menu (yes, it’s still under construction):

We’ll have a snack table, too, with nuts, popcorn and other fun bites. Oh, and we’ll have games to play so get your fun hat ready.

“We Love Summer” Redondo Beach Deck Party is Sept. 17.

REDONDO BEACH, WA—Don’t miss our “We Love Summer at Redondo Beach Deck Party.” It’s all for fun in the sun (it’s going to stick around awhile, right?) with live tunes by Mike Roy, a Redondo fave. Come join us on Saturday, September 17, from 1:00 to 4:00 p.m. Here is your menu by Executive Chef Gabriel Cabrera, for only $25 (yes, all this):

Please make reservations by phone at 253.946.0636 and then find your favorite party hat and try to top what Chef Gabe will be showing off on that fabulous head of his.

Redondo Beach creative cocktail class includes bar techniques and tasty bites for noshing, Sept. 24.

REDONDO BEACH—Please join us on Saturday, September 24, for an afternoon cocktail class filled with some of Salty’s at Redondo guests’ favorite concoctions. We will introduce you to some of our most popular summer cocktails paired with tasty bar bites! The class will be led by Salty’s Beverage Manager Janae Webb and Bartender Jason Bosshart.

One of these delightful drinks is our Tangerine Cosmo, pictured here, which is made with our Homemade Tangerine-Infused Vodka. We zest and marinade juicy tangerine in our favorite vodka selection for over two days before combining with Triple Sec, cranberry juice and fresh limes! This treat will be paired with Applewood House-Smoked Holmquist Hazelnuts. Yum! Along with our Tangerine Cosmo we know you’ll love learning how to make our Frozen Mango Mojito paired with Caribbean Mahi-Mahi Kabobs. Salty’s Summer Rita comes next paired with Crisp Jalapeno poppers with Dungeness crab stuffing.

The class is only 25 bucks and includes recipe cards, demo on bar techniques, as well as the cocktails to sip along with appetizers for noshing. Reservations are required (and, well, yes, you must be 21 or older, but you know that!). Call us today at 253.945.8248 to make a reservation for Saturday, September 24, from 3:00 to 4:00 p.m. Reservations by phone are required.

T-birds games come with Redondo Beach dinner and a free ride.

RREDONDO BEACH, WA—Redondo Beach is the place to be before the Seattle Thunderbirds take to the ice. Enjoy a Three-Course Prixe Fixe menu before select games and get a free ride to ShoWare Center in Kent following dinner, all for only $58 per person. 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! Salty’s offers plenty of complimentary parking.Dinner is served at 4:45 p.m. for the 7:05 p.m. games and at 5:00 p.m. for the 7:35 p.m. games:

Happy Hour drinks are available too. The ticket with dinner and a free ride price of $58 excludes tax and gratuity. Call us today at 253.945.8248 to purchase tickets and make your reservations.

Redondo Beach live music for September.

REDONDO BEACH—Please join us for live music in September. Here's the schedule.

Don’t Miss Our 3rd Annual Portland Panoramic Pinot Noir Sept. 8.

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 and bottles of wine will be given as door prizes. Cost is $35 per person. Reservations are highly recommended (must be 21 or older). Please call us at 503.288.4444. Can’t wait to see you there!

Portland Cocktail Class teaches bar techniques with bites for noshing.

PORTLAND—Have you dreamed of having the tricks to throw bottles like Tom Cruise in the movie Cocktail? Want to be the star of your next dinner party? Okay, we don’t know how to throw bottles from our elbows, but we can share the trade secrets of a well-received, memorable, balanced bar drink! Join Salty’s on the Columbia, September 24, for Cocktail Class. Salty’s beverage manager, Dan More, will demo an Arabian Old Fashioned (paired with pancetta-wrapped figs), a Dark and Stormy (paired with grilled ginger prawns), and the Pear Basil Martini (paired with pear chip with basil and chèvre). He’ll give instructions on homemade ginger beer, brandied cherries and how to look like a pro in front of friends and family (or the mirror). The class includes recipe cards, demos, sips and snacks for $25. Call 503.288.4444 for reservations.

Portland Brews ‘n’ Views taster, only $29, is Oct. 27.

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

A Salty Little Story—Gather around my friends, I have a salty little tale to tell you. I must caution you, it contains a lot of pressure, danger and risk but it can have a happy ending.

Once upon a time we ate too much Na+ salt. When we consume too much sodium, fluid is forced by osmosis to move into our blood vessels, increasing the amount of fluid they contain. Too much fluid in the limited space of our vascular system causes high blood pressure. It’s just like turning on the garden hose but not opening up the nozzle. High blood pressure puts us at risk for a heart attack or a debilitating stroke. But there is something more to the story. Another salty character comes into play called K+ potassium. It turns out to be the real hero in this important saga.

A new study led by the Center for Disease Control (CDC) illustrates the fact that when a person reduces sodium consumption and increases potassium consumption, they benefit from decreased blood pressure and a reduced risk of stroke and other diseases. The study found that people whose sodium intake was high and potassium intake was low had twice the death rate of those whose salts were actually in balance. I don’t know about you but I think those are some pretty convincing odds. Read more.

August 2011

You love salmon fresh and wild, right? Coho salmon from Snow Pass (Alaska) is getting us excited about August (read more in our fishmonger's blog below). Coho is featured in our chefs' dish of the month—Grilled Salmon with Cherry Compote—a perennial guest favorite and a recipe you'll find in our Good Ciao cookbook (on sale in August only for $19.99). This cookbook is a must have if you know anything about the "Mediterranean Diet" (read more in Kathy's Good for You column below).

You're invited to Salty's for many events coming up, a farm to table dinner in Portland, a Bull's Eye happy hour at Redondo and last, but not least, our 10th anniversary Cooking with Class in Seattle. Read the stories below and call us soon. We look forward to serving you.

Stop by Salty’s for sizzling summer salmon.

Why mess with a great thing? August at Salty’s is once again all about “The Wild Ones!” We’re featuring Grilled Coho Salmon with Herbed Spaetzle, Asparagus and Rainier Cherry Compote—this perennial favorite is back, so come in and enjoy it out on our waterfront decks!

Spaetzle is a German-style dumpling that has a similar flavor to pasta. Asparagus pairs perfectly with a lot of things, but served with salmon it’s a match made in heaven. For the compote, our regional summer delicacy of ripe Rainier cherries are stewed with sweet spices and wine and cooked down into a seductive sauce to accompany the salmon.

Nothing pairs better with cherries than a robust and fruity California Zinfandel, so with this dish our sommeliers have selected Four Vines “Old Vine Cuvee” Zinfandel. The flavor of sun-ripened berries, with hints of anise, is enhanced by spice and toasty oak. Coupled with a rich mouthfeel, a glass or bottle of this fine zin will complement the silky salmon and zing of the cherry compote.

This delightful duo is only available until August 24, so make reservations today to stop in for a leisurely summer dinner on our glorious decks. We know that summer is a active time of year, so if you can’t make it in, make it at home! The recipe is featured in our cookbook, Good Ciao! Co-authored by Italian chef Roberto Russo and Salty’s co-owner Kathryn Hilger Kingen, this Italy-meets-Pacific Northwest cookbook is available for only $19.95 in August only, or find it at the Gift Shop at any Salty’s.

Fishmonger on Snow Pass Coho.

By Chris Darst, Salty's Fishmonger

It’s August and it’s time to add another species of fresh salmon to our menus. Coho salmon, silver or Oncorhynchus kisutch, usually arrive in early fall but there is a run that acts differently and allows us to get a taste a few weeks early. Located in South Eastern Alaska, Snow Pass Coho are summer Coho that behave like Sockeye. They are reared at the hatchery for about a year while they build up enough energy to head out into the open ocean. They will stay out for fourteen months and then those that survive will return to the lakes and tributaries where they were hatched to spawn. This has been happening since 1998 when the first Snow Pass Coho returned to Neck Lake. Since then the Snow Pass fishery has been very successful at managing an early run of Alaskan Coho salmon. The project’s website—ssraa.org/snow_pass_coho—is worth a few minutes to see the wonders of modern science at work and then come in to Salty’s for the festival dish because it will be Snow Pass Coho. Here are Salty's chefs menus and be sure to check out their ever-changing Lunch and Dinner Market Sheets.

Save the date Oct. 6 for Salty's Chefs’ “Clam Boil” only $25.99.

SEATTLE AND PORTLAND—Mark a big “Salty’s” on your calendar for Thursday night, the 6th of October, because this is one night you won’t want to miss. It’s an old-fashioned Clam Boil starting at 5:30 p.m. The clams are fresh and tasty from our local waters and our chefs will boil them up with local corn, sweet onions, potatoes and mirepoix (the wonderful French flavor base of carrots, celery, onions). It’s all about seafood and it’s in honor of our October “Aw Shucks” Amorous Oysters Festival. It’s served with Salty’s world-famous seafood chowder chock full of scallops, clams, bay shrimp and bacon. It comes with our Kicked-Up Caesar Salad with creamy dressing, ground Parmesan and lemon relish. Top it off with some great crusty bread for dipping. Then wash it all down with a pint of Hopworks Urban Brewery’s Organic IPA. This namesake IPA from Portland’s first eco-brewpub is quickly becoming a Northwest classic, with resinous flavors of citrus fruit and pine—a delightful complement to the sweet and briny seafood. Read more.

Chef's Blogs

Cooking with Class celebrates 10th Anniversary.

By Alki Chef Jeremy McLachlan and Redondo Chef Gabriel Cabrera

SEATTLE—We feel fortunate to work at Salty’s where we’re encouraged to donate time and product to various fundraisers in our communities. In 2001, our wonderful Eileen Mintz co-created a fundraising event called “Cooking with Class” with Connie Adams of Seattle DINING! Eileen asked us to hold it at Salty’s on Alki in the banquet rooms at sea level, and here we are ten years later. Although we lost our beloved Eileen to cancer in 2009, we know she will be with us in spirit when we celebrate our 10th anniversary on Tuesday, September 13.

We both love Cooking with Class because we get to talk to you about our favorite subject, food! There will be 22 chefs (some of us are pictured above from the event in 2009) who donate both food and time. You choose three chefs’ tables to make three recipes that you then enjoy with wine. It’s a boisterous event with lots of talking, laughing and spontaneous cheering. There are appetizers before the event starts and a wine- tasting table as well. John Curley (formerly of Evening Magazine) is the auctioneer, and he keeps everyone involved and laughing! Plus there’s a raffle with $2 tickets. If you’d like to join the fun, go to seattledining.com/cwc. The event raised nearly $70,000 in 2010! We hope to see you this year, our 10th anniversary.

Proceeds benefit the residents and participants of Providence Heritage House at the Market and Providence ElderPlace-Seattle. Both programs ensure that our frail elderly have the opportunity to live as independently as possible, making their own decisions and getting the care they need. Heritage House apartments look out at Elliott Bay and there are many activities for residents and a dining room. Plus they’re right at the Pike Place Market. ElderPlace actually picks up their participants and brings them in for the day. They get to see their doctors, have a hot meal, play games and garden. At the end of the day, they go back to their home.

Free waterfront parking for Husky games.

SEATTLE AND REDONDO BEACH—Say goodbye to the traffic hassles at Husky home games. Adios to traffic jams, parking fees and long walks to the stadium and back afterwards. Park at Salty’s free and speed your way to and from the games on our Husky Express! Catch it at either Salty’s on Alki Beach or at Redondo Beach for just $30, plus receive a free gift card for a future visit to Salty’s. Come early for our world-famous all-you-can-eat Saturday brunch at Alki or lunch at Redondo, and after the game, join our Dawg Day Happy Hour from 3:00 to 6:00 p.m. at Alki and 2:00 to 6:00 p.m. at Redondo. For reservations and tickets, call 206-905-1956 right now. Here’s the Huskies Home Game Schedule. Go Dawgs!

Creative cocktail class at Redondo Beach includes bar techniques and tasty bites for noshing, Sept. 24.

REDONDO BEACH, WA—Please join us on Saturday, September 24, for an afternoon cocktail class filled with some of Salty’s at Redondo guests’ favorite concoctions. We will introduce you to some of our most popular summer cocktails paired with tasty bar bites! The class will be led by Salty’s Beverage Manager Janae Webb and Bartender Jason Bosshart.

One of these delightful drinks is our Tangerine Cosmo, pictured here, which is made with our Homemade Tangerine-Infused Vodka. We zest and marinade juicy tangerine in our favorite vodka selection for over two days before combining with Triple Sec, cranberry juice and fresh limes! This treat will be paired with Applewood House-Smoked Holmquist Hazelnuts. Yum! Along with our Tangerine Cosmo we know you’ll love learning how to make our Frozen Mango Mojito paired with Caribbean Mahi-Mahi Kabobs. Salty’s Summer Rita comes next paired with Crisp Jalapeno poppers with Dungeness crab stuffing.

The class is only 25 bucks and includes recipe cards, demo on bar techniques, as well as the cocktails to sip along with appetizers for noshing. Reservations are required (and, well, yes, you must be 21 or older, but you know that!). Call us today at 253.945.8248 to make a reservation for Saturday, September 24, from 3:00 to 4:00 p.m. Reservations by phone are required.

SMART benefits with Portland Sunday nights BBQ Series.

PORTLAND—For the month of August, SMART (Start Making a Reader Today) will be the featured beneficiary of the Sunday Night BBQ Series at Salty’s on the Columbia! Every Sunday in August from 5:30 to 8:30 p.m., the Salty’s team will be grilling a delicious meal on the outdoor grill to help support the 2011-12 SMART program in the Portland metro area. Bring your friends, enjoy sweeping views of the Mighty Columbia River, and support SMART all at the same time.

Chef Josh and his talented team of chefs will be grillin’ it up live and over charcoal on our outdoor grill. The menu varies every Sunday and includes sides and desserts. Here’s your menu listed by date:

August 7—Kalua Pork, Macaroni Salad, White Rice, Tropical Fruit Skewer

August 14—Habanero-Agave Marinated Flank Steak Tacos, Grilled Chile-Rubbed Corn on the Cob,
Traditional Spanish Fried Bananas with Vanilla Ice Cream

August 21—Chipotle House-Smoked Beef Ribs with Lavender Honey-Glazed Salmon,
Country Dill Red Potatoes & Oregon Berries with Devonshire Cream

August 28—Balsamic Pork & Apple Skewers, Local Field Green Salad,
Jack Daniels-Soaked Grilled Peaches with Fresh Whipped Cream

Salty’s Beverage Manager Dan More will choose the best buckets of beer and sippable wines that somehow taste better on the deck. Make reservations for Sunday nights in August, 5:30 to 8:30 p.m., and be sure to come over to the grill to talk about food with Chef Josh.

SMART is the state’s largest volunteer-based literacy nonprofit organization, envisioning an Oregon where every child can read and is empowered to succeed. We partner with schools around the state and engage community volunteers to read one-on-one with children in PreK-3rd grade, helping strengthen literacy skills, boost confidence, and encourage a love of reading. Participating children also receive new books each month to share with their families and build their personal libraries.

For 20 years, SMART has inspired a love of reading in Oregon’s children and provided valuable one-on-one reading support, adult mentorship and books for those who need it most. Celebrating its 20th anniversary in the 2011-12 school year, SMART has served more than 144,000 children and given away nearly 2 million books.

You’re invited to our Portland Farm to Table dinner, $49, Thurs. Aug. 25.

PORTLAND—You’re invited to a unique “Farm to Table” dinner on Thursday, August 25, pairing the personal stories of a farmer, a winemaker and a chef, all coming together to celebrate Oregon’s bounty! Meet farmer Sue Tellefson from Plant’s Beautiful and winemaker Andrew Rich (pictured here) at this not-to-be-missed intimate dinner showcasing local ingredients and local wine, presented by Salty’s on the Columbia Executive Chef Josh Gibler. Hear Sue Tellefson tell her story. Here’s a tidbit: “I grew up in the gardens of my Grandma Barton and my dad Olaf Tellefson and come from a long line of farmers and fisherman. I guess you could say that I am deeply rooted in the culture that became Northwest cuisine.” Here’s your three-course menu with expert pairings by Salty’s Chef Josh and Winemaker Andrew Rich:

First
Citrus Scallop Salad paried with Andrew Rich Sauvignon Blanc, Croft Vineyard 2010

Next
Roasted Prime Filet, Wild Mushrooms, Local Arugula, Pinot Noir Demi-glace paired with Andrew Rich Pinot Noir, Cuvee B, 2008

Then
Chocolate Plum Crostada, Rosemary Cream paired with Andrew Rich Gewurztraminer, 2008

It’s only $49 per person (you must be 21 or older) and reservations are required by phone. Call us at 503.288.4444 today. Dinner starts at 6:30 p.m.

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

The Ciao Diet!—Great colorful vegetables, fresh fruit, olive oil, nuts, legumes, whole grains, herbs, fish, poultry, eggs, cheese yogurt and ah … red wine—these are the bounty of the earth and the backbone of what is defined as the Mediterranean Diet. It is a great way to “mange!!!” (Some great hand gestures should go on here including kissing your fingertips and casting them to the air, excellente!). The Mediterranean lifestyle also includes a substantial amount of walking, lots of talking and family and friends all around. It has been scientifically (not to mention generationally) proven that “A Mediterranean diet is associated with a reduced risk of overall and cardiovascular mortality, a reduced incidence of cancer and cancer mortality, and a reduced incidence of Parkinson’s and Alzheimer’s diseases. For this reason, most if not all major scientific organizations encourage healthy adults to adapt a style of eating like that of the Mediterranean diet for prevention of major chronic diseases.” (Mayoclinic.com/health/mediterranean-diet/CL00011)

Life really does revolve around meals, so it is good to gather those you love and cook up a storm, or dine out together (at Salty’s). When the cooking is up to you, it is fun to get inspiration from others. I have a friend Roberto Russo who inspired me to help him produce a cookbook here in the United States. He is from Tuscany and I am from Seattle. Worlds apart, it’s true, but when you love food there is a common language shared by all. Cooking is an art form. It is an expression of a complex combination of culture, tradition, regional foods and ingredients, inspiration from mothers, friends, restaurants, chefs you’ve watched, cookbooks you’ve read and when it comes down to it, sometimes just what is available in your kitchen. Read more.

July 2011

It's time to get wild! Wild about salmon, wild about organic veggies and especially wild about summer. Salty's chefs are wild about charities this month. Chef Jeremy will be at the Bite of Seattle Alley, Chef Gabe will be in Tacoma for Zoobilee at the Point Defiance Zoo and, last but not least, Chef Josh will be at Zoolala for the Oregon zoo. All events will help raise funds for great and wild causes and we hope you'll join us (see details in our chefs' blogs below).

We're also wild about the Elliott Bay Water Taxi which offers service between Seacrest Park in West Seattle and Pier 50 on the downtown Seattle waterfront. It's only $3 to come over (we'll subtract it from your bill). The West Seattle route is now sailing seven days a week. Crossing time during weekday commute hours is about 10 minutes. During weekday midday hours and on weekends, the crossing time is a more leisurely 15 minutes. Here's the sailing schedule. And read below for some wild reasons to sail to all our Salty's Seafood Grills in July.

Taste a “Wild One” on Funshine® Decks.

Summer is finally here and so are “The Wild Ones!” As we open our waterfront Funshine® decks (you’re so very insistent even when there’s a chill in the air), our wild salmon festival is kicked off with a beautiful dish featuring king salmon from Alaska. For this year’s festival, we’ll be going through various local salmon runs to highlight the breadth of this amazing region and the phenomenal fish it bears. We’ll also feature several salmon species, beginning with the king of them all.

Our featured dish in July is Grilled King Salmon with Marcona Almond Wild Rice, Summer Vegetables and Apricot Chutney.

This fish is so fresh, so pristine, that we will simply grill it to emphasize its inherent flavor. Alongside the fish, we’ll serve wild rice cooked in a savory concoction of onion, chicken stock, garlic, fresh herbs and crunchy Marcona almonds. And the bounty of summer is so persistent that we now have the luxury of serving whatever vegetables our farmers and purveyors have for us that day at its peak of ripeness. For the Apricot Chutney, the apricots are cooked down into a sweet, tart, savory condiment with the addition of chilies, green onions and cilantro. Served on top of the fish, this robust addition is sure to enliven your palate.

Our sommeliers are offering you an adventuresome variety of Rosé wines to taste throughout the month. Rosé of Sangiovese, Rosé of Pinot Noir, Rosé of Syrah, even a Rosé of Malbec. You will find Rosés from Oregon, Washington, France, Chile and Spain as our sommeliers shop the world for flavor discoveries. We especially like Barnard Griffin Sangiovese Rosé (we’re picking Maryhill Sangiovese Rosé in Portland). We present our Rosé lightly chilled, soft on the palate, fruity but not sweet and with enough acid to stand up to the vibrant personality of our salmon dish.

Rosé is one of the most versatile wines, especially with seafood. The only thing better than a glass of Rosé on a warm summer day is two glasses of Rosé. We recommend our sampler, two three-ounce portions. Ask your server for our selections. Now is the time to taste a “Wild One” on Salty’s Funshine decks. Our dish is only available through July 27. (If you can’t make it in, here’s a recipe for home.) Make reservations today at and if you just can't make it in, you must try our recipe for Grilled King Salmon with Apricot Chutney for the home cook.

Fishmonger on legendary Columbia River “June Hog” salmon runs.

By Chris Darst, Salty's Fishmonger

I am writing this blog in the waning days of June and I’ve been remembering the stories my grandfather used to tell me about the legendary “June Hog” salmon runs of the Columbia River. It’s been estimated that the ancestral population of Chinook salmon in the Columbia River was between 2 and 4 million fish. The largest of these were called June Hogs and they were said to average between 60 and 80 pounds apiece with some reaching upwards of 125 pounds. These behemoths had huge energy reserves, produced large numbers of offspring and were able to travel over 1,000 miles upstream to spawn in the headwaters of the Columbia River in Southeastern Canada. In 1933, the Army Corps of Engineers and US Bureau of Reclamation began construction on the Grand Coulee Dam. By 1938 the dam was high enough to block all fish passage upstream. In 1939, the Rock Island Dam downstream of the Grand Coulee Dam further blocked fish passage. Without fish ladders, the June Hogs became extinct. Close to 600 miles of river above both dams were lost to migrating salmon. Things got so bad for Columbia River Chinooks that fishing was closed to anglers from 1973 to 2002.

Today, the June Hogs are still revered among Columbia River salmon fishermen even if there are no true specimens left. The average size of a Columbia River summer Chinook salmon now is just under 20 pounds, with 30 pounders not uncommon. Even though the wild run appears to be all but extinct, the hatchery runs have been steadily rebounding with the help of smaller ocean harvests and spill to aid the juvenile migration at the five mid-Columbia dams. Expect a large number of these fish to return this year to spawn in the tributaries of the Wenatchee, Methow and Okanogan Rivers of northern Washington. They might not be as big as their predecessors, but they still taste just as good.

Our photo was taken around 1910 at the Union Fisherman’s Dock in Astoria, Oregon. Left to right—salmon weighs 116 and 121 pounds. They were salted down on 100-pound barrels and sent to Europe on sailing ships. Our friends at Sky’s Guide Service share their photo with us; see their story "Springers on Steroids — Legend of the June Hogs" and then persuse our menus. The June Hogs are here, come and get it! Make reservations online today.

Chef's Blogs

Get a peek at the fireworks on Alki Beach.

SEATTLE—You can catch a glimpse of the fireworks over Lake Union beginning around 10:00 p.m. on the 4th of July. If you’re here for sunset, you’ll be treated to a world-famous event as reported by CNN’s Patrick Oppmann. CNN.com readers had a lot to read about Seattle in a March 2011 story by Oppmann. We especially appreciated his saying, “For the best sunset views [in Seattle], try Salty’s on Alki.” He also listed a comment by Yogababy on our view, “Get a table near the window and you will see the most spectacular (sight) as the sun reflects off the buildings downtown.” We also attest, Salty’s on Alki has the Best View of Seattle in Seattle®—our trademark! Read the full story at www.cnn.com. Then come dine on our Funshine Decks™ before the fireworks start, or join us in the dining room where we feature floor-to-ceiling windows showcasing the magnificent Seattle skyline. View our Seattle menus then make reservations today.

Party on the Alki Beach patio with Four Vines Winery, July 9.

SEATTLE—You’ll want to join us on the patio at Salty’s on Alki Beach when Four Vines Winery arrives on the Drink Naked America Tour Bus, Saturday, July 9. A big red bus will pull right up to Salty’s in West Seattle showcasing Naked Chardonnay and other Four Vines wines. Join the Patio Party from 2:00 to 5:00 p.m., which will include The Naked Chardonnay, the Four Vines Old Vine Cuvee Zinfandel and a White Sangria made with Salty’s House-infused Tangerine Vodka, Naked Chardonnay and “Secret” Citrus additions ($7 per glass).

The bevvies will be further enhanced with Executive Chef Jeremy McLachlan’s “Fixin’ to Burn” BBQ, which includes Applewood Smoked Pork or Beef Brisket Sandwich served on a house-made brioche bun, with Rockridge Orchards Apple Cider Spiked Cabbage Slaw and Chipotle Mayo, Trevor’s Loaded Baked Potato Salad and Watermelon Scented Balsamic Syrup all for $12 (excluding tax and gratuity). Salty’s on Alki Bar and Happy Hour menus will also be available. Salty's "Don't Worry Be Happy" hours are 3:00 to 6:00 p.m. daily. Make reservations today.

Four Vines Winery was created in 1994 in Paso Robles, California. They feature eclectic, appellation-specific Zins, and one kick-ass no-oak “Naked” Chardonnay. Today, the winery produces approximately 100,000 cases.

Seafood bar is open for picnics at Redondo beach.

REDONDO BEACH—The promise of sunny summer days at Redondo Beach beckon you and your family to come fish off the local pier here on Poverty Bay, play in the sand, wade in the surf. And then have lunch or dinner at the walk-up window Seafood Bar at Salty’s. The window opens 11:30 a.m. to 8:30 p.m. daily and offers a kid-friendly menu with a wonderful selection of local seafood favorites—cooked to order. After making your selections from our menu, all you have to do is choose which of our outdoor picnic tables suit you best or bring a blanket and picnic on the beach. Call 253.945.1363 ahead so it’s ready when you arrive. Here’s your Outdoor Seafood Bar menu.

Redondo Beach live music for July.

Don’t miss Vancouver 4th of July fireworks.

PORTLAND—Fourth of July will be a sensational celebration at Salty’s on the Columbia with the 2011 fireworks show, “Independence Day at Fort Vancouver presented by Bank of America.” We invite you to our join us Monday evening on our viewing deck to enjoy the show as the night sky lights up over the mighty Columbia River. Chef Josh Gibler will have everyone in the red, white and blue spirit with holiday specials, including Red Wine BBQ Baby Back Ribs, White Gulf Prawns and Blue Cheese Mashed Potatoes. The show kicks off at 10:05 p.m. and is also broadcast on KGW Channel 8. Salty’s has extra fun in store for kiddos with plenty of sparklers for their very own firework entertainment. Jackets are recommended as the evening breeze cools off over the water, and Salty’s will provide plenty of cozy fleece blankets, cocoa and coffee for viewing comfort. Reservations are highly recommended. View our Portland menus then be sure to reserve a seat! Visit www.columbian.com for more information about events around the river!

Join us in August for Sunday nights BBQ Series in Portland.

PORTLAND—You’re invited to our new Sunday Nights BBQ Series in August 5:30 to 8:30 p.m. Chef Josh and his talented team of chefs will be grillin’ it up live and over charcoal on our outdoor grill. Bring your friends or family and enjoy sweeping views of the Mighty Columbia River along with summertime barbecued Kalua Pork, Chipotle House-Smoked Beef Ribs, Balsamic Pork & Apple Skewers and Habanero-Agave Marinated Flank Steak. The menu varies every Sunday and includes sides and desserts. Here’s your menu listed by date:

Salty’s Beverage Manager Dan More will choose the best buckets of beer and sippable wines that somehow taste better on the deck. Plan to visit us Sunday nights in August from 5:30 to 8:30 p.m. and be sure to come over to the grill to talk about food with Chef Josh. Make reservations online today or call us at 503.288.4444!

Oregon Plants Beautiful featured at Farm to Table event Aug.. 25.

PORTLAND—I am Sue Tollefson and my farm is Plants Beautiful and together we are celebrating 30 years of growing herbs, greens, edible flowers and other specialty produce for Portland area restaurants.

I grew up in the gardens of my Grandma Barton and my dad Olaf Tollefson and come from a long line of farmers and fisherman. I guess you could say that I am deeply rooted in the culture that became Northwest cuisine.

My farm is on two acres (laugh when you call it a farm!) in the beautiful Tualatin River Valley, in the Stafford Triangle. I started a garden there because I always had one. I grew herbs because they are such practical and fascinating plants. I began selling them to restaurants when a friend sent an inquiring chef my way and told him, “Go see Sue, she grows that stuff whether she needs it or not. She’ll have plenty.” That is where it all started 30 years ago.

Well it was true then and it’s still true now. I have received a lifetime of learning from nature and am grateful for the lessons learned. As Thomas Jefferson once remarked, “I may be an old man but I am a younger gardener.” As a small, local farmer, I can’t tell you how much we appreciate Salty’s supporting our work and efforts. We hope you’ll join us for our August 25 Farm to Table event at Salty’s on the Columbia with Winemaker Andrew Rich and Salty’s Chef Josh Gibler. The three-course food and wine pairing menu for $49 will be available soon. Call us for reservations at 503.288.4444.

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

Pick Me!—Did you know that Salty’s is a huge supporter of many of our local farmers? Some of our vegetables are organic as well. We were also one of the first restaurants in Seattle to compost. For about a decade, our scraps have been picked up and mixed into good dirt that goes back to local farms as organic material that they use to grow their crops, that we buy and use to prepare our food, that you eat and then we compost scraps again—it goes full circle!

July is a fabulous time in the Northwest because there is so much local bounty that is simply fresh! Our gardens are blooming and growing and we are diggin’ it. If you don’t have a green thumb and aren’t growing your own, then go to Salty’s and see what these delectable delights should taste like. If you want to experiment on your own, our wonderful neighborhood farmers markets have a plethora of earthly delights. Even at good grocery stores, we can find our local farmers proudly represented. The really great thing is that the report from the green grocers is that the local stuff goes first. Yeah for that!

So why should we care where our produce comes from? Does it make a difference? Read more.

June 2011

Tis' the season for all things wild and Alaskan. "Just for the Halibut" please come visit us soon! Be sure to read what our Fishmonger Chris Darst has to say about the wild salmon season (good news for good times). Also, we are Tweeting from all three of our locations now (a spin-off of our Alki Beach Tweets). Follow our Redondo Beach Tweets or our Portland Tweets. We should also tell you our Seattle Chef Jeremy is doing his own Tweet thing. Follow us and, yes, we'll follow you right back!

Halibut, Asparagus, Morels…Oh my!

Halibut Nuggets with Chef J's Wicked Tartar Sauce

SEATTLE AND PORTLAND—In June, stop into any Salty’s “Just for the Halibut!” Our festival is going strong all month long with halibut flown in fresh from the icy cold waters of Alaska. This time of year is especially exciting for our chefs as they welcome the bounty of late spring in the Pacific Northwest. With farm-fresh produce abundant, our Grilled Wild Alaskan Halibut will be partnered with Local Fingerling Potatoes, Morel Mushroom and Asparagus Ragout, Truffle Vinaigrette and Micro Herbs.

To pair, Salty’s has found a Pinot Noir from the heart of Monterey County where brisk Pacific Ocean breezes blow along the ridge tops of Salinas Valley. Carmel Road Pinot Noir is supple and rich, filling the palate with ripe berries, warm spice and sweet earth. All the great growing regions for Pinot Noir exist on the edge of possible failure: failure of under-ripeness, failure of over-ripeness, too wet, too cool, too hot. Pinot Noir is the ultimate high-risk, high-reward grape. Carmel Road Pinot Noir rewards us with brilliant fruit and a finish that is classically silky and long. The texture and weight of this wine promises to complement our chefs’ Grilled Wild Alaskan Halibut and the expressive pure fruit will blend perfectly with the mushroom ragout.

This is a treat you will want to repeat, so come early in June and then come again because you only have until June 29 to enjoy this masterful pairing. Make reservations today at and if you just can't make it in, you must try our recipe for Wild Alaskan Halibut with Morel and Asparagus Ragout for the home cook.

Give Dad or your Grad our very best, brunch, dinner or a party.

SEATTLE AND PORTLAND—Father’s Day Weekend and graduation is almost here. There’s no better way to tell Dad or your grad how much you appreciate them than with waterfront dining at Salty’s. Our all-you-can-eat, unmatched, fabulous Sunday brunch is voted hands down the best in both Seattle and Portland on Citysearch, year after year. Brunch is served on Saturdays, too, at Salty’s on Alki in Seattle. Our Northwest-style dinners in June feature world-famous fresh Alaskan salmon and halibut. It doesn’t get any better, does it?

Booking a private room for a banquet or sit-down meal is easier than you think! Just name your price and we’ll build you a party, for Dad, your grad or whatever celebration you have in mind. We work with you to design a menu that fits your needs. Your life is our celebration at Salty’s! Of course if you don’t need a private room, Salty’s is known for handling large groups in our dining room or on the deck when the sun shines. We can handle it, with panache. Father’s Day weekend is June 18 and 19. Peruse our menus right now at:

Fish Fry with Widmer Hefeweizen is Thursday, June 2.

SEATTLE AND PORTLAND—Mark a big “Salty’s” on your calendar for Thursday night, the 2nd of June, because this is one night you won’t want to miss. It’s a “Wild Ones” Fish Fry from 5:30 to 8:30 p.m. The halibut and salmon are fresh and wild from the icy cold waters of Alaska. Our chefs will hand batter and fry ’em until golden brown and crispy on the outside and serve them with three different types of tartar sauce—The Standby, The Wicked and Chef’s Special—along with Salty’s world-famous seafood chowder chock full of scallops, clams, bay shrimp and bacon. You get two pieces of fish (salmon and halibut, or choose one or the other), and included in the price is a pint of Widmer Hefeweizen (sure, you can substitute it for a glass of wine or alcohol-free beverage). This golden unfiltered wheat beer is truly cloudy but clearly superb, the standard by which all others are judged—perfect for our fish fry. Fish refills are just $9.99. Add a small Caesar Salad or White Chocolate Mousse Cake for only $4.99 more each. (Sorry, this promotion may not be combined with any other offers or discounts.)

PLAY GAMES 5:30-7pm AND RAISE FUNDS FOR LOCAL CHARITIES (West Seattle Helpline, Des Moines Food Bank, Oregon Food Bank): Spinning Wheel o’Prizes—Spin the wheel and win prizes. Bottle Toss—Can you throw a ring around a bottle of brewski? Winners receive the bottle of brew they ring. Start practicing today! Reservations are required by phone. Call us today:

Fishmonger’s blog.

By Chris Darst, Salty's Fishmonger

The month of June is all about eloquence. Our palate, having been spoiled with the succulence of Copper River, will again rejoice with the beginning of the Alaskan river runs. Far off places like the Nushagak, Kushkowin, Stikene and Taku will bring our minds and bellies to the wilds of the Great North. Prince William Sound and Bristol Bay will also play in our June salmon symphony. Kings will be heading to their crescendo this month, while sockeyes are just starting to hit their stride. Cohos haven’t quite started to bring it, but they will start making an appearance in July, so look out!

Apart from Alaska, our own Pacific coastline will be supplementing the harvest with Washington and Oregon trolls. They are big, beefy and local and you probably know someone dragging a boat to places like Sequim and Anacortes to try their hand at landing the Big One. June is a great month for fishermen and sea-foodies, so do yourself a favor, come straight to your local Salty’s and grab a table in the sun, order a bottle of Oregon Pinot Noir and some fresh salmon immediately! Gaze out at our waterfront views and you’ll soon forget the longest winter ever.

Chef's Blogs

4th of July picnic-style $19 lunch at Redondo includes live music.

REDONDO BEACH—It’s a Picnic to End All Picnics, and we’ll celebrate rain or shine! Gather your family together for a memorable 4th of July lunch at Redondo Beach. We’ll provide all of the fixings to make you see fireworks! Here's your menu:

Half Rack BBQ Baby Back Ribs
Roasted Bone In-Skin On Half Chicken Breast
Grilled Corn on the Cob
Potato Salad and Baked Beans
Tomato, Cucumber & Fresh Mozarella Salad
Pasta Salad & Coleslaw
Fruit Pies

Lunch is served 1:00 to 4:00 p.m. and costs just $19 per person! Yes, all the above is just $19! (Well, it doesn’t include tax, gratuity and alcohol). We'll also serve Happy Hour beers—$4 Salty’s Amber and $2 Coor’s Light. Dance to the sounds of live music from local band Two Buck Chuck, brothers Ryan and Sean Mefferd, on acoustic guitar and vocals. Their range includes everything from James Taylor to Lady Gaga and surely a rendition of some favorite American tunes to celebrate the day. Mark your calendar, bring your family and friends. Reservations are required by phone, in advance. Please call us at 253.946.0636 today.

Don’t miss Vancouver 4th of July fireworks.

PORTLAND—Fourth of July will be a sensational celebration at Salty’s on the Columbia with the 2011 fireworks show, “Independence Day at Fort Vancouver presented by Bank of America.” We invite you to our join us Monday evening on our viewing deck to enjoy the show as the night sky lights up over the mighty Columbia River. Chef Josh Gibler will have everyone in the red, white and blue spirit with holiday specials, including Red Wine BBQ Baby Back Ribs, White Gulf Prawns and Blue Cheese Mashed Potatoes. The show kicks off at 10:05 p.m. and is also broadcast on KGW Channel 8. Salty’s has extra fun in store for kiddos with plenty of sparklers for their very own firework entertainment. Jackets are recommended as the evening breeze cools off over the water, and Salty’s will provide plenty of cozy fleece blankets, cocoa and coffee for viewing comfort. Reservations are highly recommended. View our Portland menusthen be sure to reserve a seat! Visit www.columbian.com for more information about events around the river!

Popular Portland cocktail class now planned for September, too.

by Portland Beverage Manager Dan More

PORTLAND—I was thrilled that our second Portland Cocktail Class in May was filled to the brim! I originally intended to cap it at 35 people, but our guests kept calling so we cracked it open to 50 and still had to turn a few friendly faces away! Don’t worry, we are planning another class Saturday, September 24, for sipping three cocktails paired with snacks complete with your own recipe card to take home, all for only $25. Read more.

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

Mission Control—There are things in life that we can control and things that we can’t, but a healthy level of blood pressure is one thing that is well worth trying to manage. Blood pressure is an element of health that has a reverberating effect throughout our bodies. When it is under control, all systems are able to receive the support they need, which makes us feel good.

So what do our blood pressure numbers mean anyway? The measurement of our blood pressure is actually a calculation of how hard our heart has to pump to get the blood to flow throughout our bodies. The heart is like a water pump and the blood vessels are like hoses. Imagine that you are trying to water your entire yard with a really narrow gardening hose. The whole yard needs water today so you turn up the water full blast to get the job done—but all the plants get pulverized! The force and the pressure backup certainly are not good for the pump, nor for the elasticity of the hoses. The water pump starts to heat up, then slows down—you get my drift. Eventually the system just can’t keep up. After a full day of trying to water, some plants just aren’t getting the nourishment they need. Over time, if the pump is working too hard, you might think, hey, maybe I need a bigger pump. Presto, heart enlargement. The heart (pump) begins to literally change its shape by enlarging, stiffening or elongating, and the blood vessels (hoses) start to stiffen. Read more.

May 2011

We owe a big Thank You to the readers who voted Salty's on Alki Seattle Magazine Best View Restaurant and Best Brunch for 2011. We're also thankful and beaming with pride once again that both Alki and Redondo won the prestigious Washington Wine Commission Restaurant Awards. See all the details below and come visit us in May—Just for the Halibut—and, well, how can you resist Copper River Salmon (we can't). Our Fishmonger Chris Darst says the fishery opener is set for May 12th. Of course Salty's chefs will send you an e-mail when they know more.

Bring on “The Wild Ones!”

SEATTLE AND PORTLAND—Remember when you were a kid and your mom would pull out a freezer bag of fish sticks for dinner and you thought they were the best things in the world? Well, if you’re feeling a little nostalgic for your favorite childhood treat, here’s a grown-up version you won’t be able to resist: Crispy Halibut Nuggets with Chef J’s Wicked Tartar. We promise you’ve never had anything with the word “nugget” in the title that tastes this good!

May marks the start of The “Wild Ones” Finfish Festival at Salty’s Seafood Grills. Now through May 25, stop into any Salty’s location, in Seattle or Portland, to enjoy sweeping waterfront views while savoring our featured Crispy Halibut Nuggets. To create these special treats, our chefs season wild Alaskan halibut with onion, lemon and dill before frying the little patties until golden, crisp and mouthwatering. Seattle Chef Jeremy came up with a kicked-up concoction of our house tartar sauce mixed with stone-ground mustard, Sriracha hot sauce and Sambal Oelek chili paste for dipping. One bite of Chef J’s Wicked Tartar and you’ll know this is no kid’s meal. For pairing, all Salty’s restaurants are featuring Widmer Hefeweizen, a golden, unfiltered wheat beer that is truly cloudy and clearly superb. Widmer Hefeweizen is the Salty’s of wheat beers, that is, it is the standard by which all others are judged. We are pairing it with our Crispy Halibut Nuggets and recommend a slice of lemon to complement them both, so stop in soon for this pure sunny-day experience!

Make reservations today at your local Salty's seafood restaurant in Seattle or Portland to enjoy our waterfront views and this supreme pairing before it's too late. Don't delay, our chefs await! And if you just can't make it in, you must try our home-cook's recipe for Alaskan Halibut Nuggets with Chef J’s Wicked Tartar at home.

Give Mom our very best, brunch or dinner at Salty’s.

SEATTLE AND PORTLAND—What better way to show your appreciation and love for Mom than to treat her to brunch or dinner at Salty’s. The award-winning Northwest cuisine is like the service. Spectacular. The waterfront view is one in a million. Just like Mom. Make the fabulous journey around our buffet tables on Saturday, May 7, or Sunday, May 8, and experience a culinary adventure like no other. In Seattle, brunch fans can look forward to a swingin’ Victor Janusz Trio performing “Swingin’ Songs for Moms and Those Who Love Them.” Brunch Pianist Victor Janusz will be joined by long-time Bassist Tim Koss and Saxophonist Brian Kent. “We like to hit a lot of different genres for Mom, standards, jazz, bossa, a Beatles’ tune,” says Vic. “It’s fun to mix it up!” The trio is known for opening their Mother’s Day sets with the Cole Porter classic “My Heart Belongs To Daddy.” Salty’s chefs are also cooking dinner for Mom at Salty's on Alki. Thenew Alki spring menu features entrées like Vancouver Island Clam Linguine, Westport Dungeness Crab-Stuffed Salmon and sure- to-please-Mom Vanilla Butter-Poached Maine Lobster Tail. The new menu also features family-style meals. Peruse our menus right now at:

“Wild Ones” Fish Fry with Widmer Hefeweizen is only $24.99.

Join the Washington wine revolution.

By Salty's Sommelier Tim O’Brien

SEATTLE—In 2003, the Washington Wine Commission started a program to recognize restaurants that supported Washington State wines. This was great news for Salty’s because our wine lists have included the best Washington wines available (even before I was hired to run our wine program back in 1994). Admittedly in those early days, we had many guests who were not aware that Washington wine was worth a try, preferring to stay with the better-known California and French wines. We have marketed Washington wine with flights and food pairings, winemaker dinners and, of course, our hugely successful Sexy Syrah fundraiser for FareStart. It has been rewarding and profitable to help the Washington wine industry, and we are proud to say that for the ninth consecutive year Salty’s on Alki has been recognized for supporting Washington wine. Happily, our Redondo Beach location, just south of Seattle in Des Moines, also won recognition this year for the sixth straight year.

My, oh, my, how times have changed. It has been a great thrill of mine to watch the popularity of Washington wine explode as the quality continues to improve. The tipping point has come as our guests arrive at our doors—from Seattle to Portland—anticipating great food and superior wine from Washington. It is true today that when you drink local, you are getting better wine. It is our turn now to say thank you to the wine industry for taking up the challenge and winning over the world of wine with hard work and brilliant wines. Peruse Salty's wine menus and come join the Washington wine revolution at any of Salty's three restaurants. Salute!

Chef's Blogs

Don't miss Sierra Nevada brew dinner at Redondo, May 13.

By Beermonger Scott McDowell

REDONDO BEACH—Premium ingredients and time-honored brewing techniques make Sierra Nevada ales and lagers truly exceptional. We're partnering with them for a Brewmaster's Dinner on Friday, May 13, at 6:00 p.m. You're invited. You'll love these pairings, especially the the Ovila Abbey Dubbel which was developed in collaboration with the centuries-old monastic brewing tradition of the Abbey of New Clairvaux in California. The fifth course, Crème Brûlée Trio, is paired perfectly with Sierra Nevada's 30th Anniversary Brewers Reserve Grand Cru, a very special blend of their three most popular vintages and a tribute to Salty's at Redondo's own 30th anniversary this December. Here's your five-course menu.

Redondo Beach seafood bar opens Memorial Day, May 30.

REDONDO BEACH—The promise of sunny summer days at Redondo Beach beckon you and your family to come fish off the local pier here on Poverty Bay, play in the sand, wade in the surf. And then have lunch or dinner at the walk-up window Seafood Bar at Salty’s. The window opens Memorial Day weekend, 11:30 a.m. to 8:30 p.m. daily. Our outdoor Seafood Bar offers a kid-friendly menu with a wonderful selection of local seafood favorites—cooked to order. After making your selections from our menu, all you have to do is choose which of our outdoor picnic tables suit you best or bring a blanket and picnic on the beach. Call ahead so it’s ready when you arrive: 253.945.1363.

Redondo live music for May.

Portland cocktail class features bar techniques, bites for noshing.

by Portland Beverage Manager Dan More

PORTLAND—Please join me on Saturday, May 21, for an entertaining afternoon cocktail class. You’ll get to sip and savor three cocktails that I’ll show you how to recreate in your own bar, and enjoy some tasty bar bites. One of our class offerings, from Salty’s new cocktail menu, highlights a historic recipe and a great story. Born in New Orleans in the 1850s, the Sazerac is now, by law, the official cocktail of the city. Originally made with cognac, it eventually became the quintessential American cocktail when Kentucky rye whiskey was substituted as the key ingredient. We will talk about this change and the events in the European wine industry that lead to this historic choice. The class will also feature the supporting cast in many cocktails—simple syrup, infusion techniques and purées. Come join us and learn to make cocktails like an old pro!

The class will feature these delightful cocktails: Lillikoi (aka passion fruit) Margarita, Sazerac and Aviation. Class is only $20 and includes recipe cards, my demo on bar techniques, the cocktails to enjoy along with appetizers for noshing. Reservations are required (and, well, yes, you must be 21 or older, but you know that!). The date is Saturday, May 21, and class is from 3:00 to 4:00 p.m. Seating is limited. Please call us today at 503.288.4444.

Improve your skills and appreciation of jazz with an Oregon icon.

PORTLAND—The Mel Brown Summer Jazz Workshop (Western Oregon University) is set for July 31 to August 6, 2011. The mission of the workshop is to improve each participant’s performance skills and increase their knowledge and appreciation for jazz. Participants perform in both large and small jazz ensembles and attend seminars that cover various topics including theory, history, improvisation, the music business and music technology. Participants have direct access to many of Oregon’s finest jazz performers and teachers. Contact the Music Department at Western Oregon University at 503.838.8275 or melbrownworkshop@wou.edu for more information.

An Oregon icon in jazz, drummer Mel Brown has been labeled the “Gentleman of Jazz,” with a career spanning over 40 years. In recognition of his contributions to the cultural life of Oregon, Mel received the Governor’s Arts Award in 2002. Mel set out on a quest to become a great drummer in the seventh grade, practicing 19 hours a day, 6 days a week. His professional career began with a stint with Earl Grant. Mel went on to be a staff drummer for the Motown Music Corporation, recording and touring with groups including the Temptations, the Supremes and Smokey Robinson. He subsequently spent ten years working with Diana Ross, Suzanne Somers, Connie Francis, Pat Boone and others. His passion truly is in working with college and high school students. He has served on the Boards of Directors of the Portland Youth Philharmonic, Portland Music Association and the Mt, Hood Festival of Jazz. Mel can be found playing to Salty’s guests Fridays 7:00 p.m. to closing. Please join us! (Photo by Michael Huber)

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

Found: The Fountain of Youth! When the sixteenth-century explorer Ponce de Leon set sail to find the “fountain of youth” he instead found Florida. Florida is beautiful and a great consolation prize, but couldn’t he have looked just a little harder? I’m sure we all might like to have a small bottle of those magical waters to stave off our pesky crow’s feet. Wouldn’t old Ponce be surprised to learn that today’s scientists may have found that illusive fountain right under his boat? That’s right. A recent study found that those fish swimming in the deep blue sea make a substantial difference in the aging process.

Let me clarify. The study, led by Ramin Farzaneh-Far, M.D., from the University of California at San Francisco, published in the Journal of the American Medical Association, suggests that fish oil may actually slow aging (JAMA 2010 Jan 20; 303(3): 250-7). Put simply, fish might be the illusive fountain of youth.

The study sampled blood levels of fish oil called Omega-3 fatty acids in patients and correlated them with the youthfulness of their cellular genes. Those with high blood levels of Omega 3’s had the youngest-looking, longest “telomeres,” and those with the lowest levels of Omega-3 fatty acids had the shortest. Don’t be surprised if you have never heard of telomeres (I must have fallen asleep in genetics class because it was not ringing a bell with me either). They are actually compound structures located at the end of a chromosome. The longer the telomere, the more youthful the cell. Healthier telomeres result in lower biological age. Eating fish = high Omega-3 blood levels = longer telomeres = lower biological age = the Fountain of Youth!

April 2011

We're excited to tell you that our Portland and Redondo Beach locations have spun off their very own Facebook pages. It's all to show our passion for local and to ensure you get just the news you want! We also have a new web site design with more photos (be sure to roll your cursor over the thumbnails underneath the main photos). Hit reply and tell us what you think! We of course hope you Like us at facebook.com/saltysredondo and/or facebook.com/saltysportland. We'll keep facebook.com/saltysseafood and devote it to our Seattle locale.

We're beaming with pride that our Alki Beach Seattle location won WestSide Business of the Year 2010 (you're invited to the Awards Breakfast!) and our Redondo Beach location also just won Federal Way Best Seafood Restaurant 2011 by the readers of The Mirror. Please come visit us in April. We're rockin' lobster pasta—how can you resist? See details on all of our events below.

We're rockin' lobster pasta.

SEATTLE AND PORTLAND—We're willing to bet that most of you have never tried rock lobster before. Well, this delicious crustacean, which is also known as spiny lobster in some parts of the world, is a true delicacy that you won't find on many chefs' menus in the Pacific Northwest. That's because they thrive in warm ocean waters like the Pacific near California, the Mediterranean and the waters surrounding Australia and New Zealand. But as the grand finale to our "Be Shellfish, Eat Me" Festival at Salty's Seafood Grills in Seattle and Portland, we're bringing them in to give you the chance to taste what makes this exotic shellfish so special. Stop into any of our three locations to enjoy our sensational Rock Lobster Pasta dish while it's on special through April 27.

Our chefs have created this satisfying nod to classic Italian cooking because a simple preparation is all that is needed to highlight the decadent flavor of the lobster. By sautéing it with olive oil, garlic, shallots, chili flakes and a hint of dry vermouth, the aromatic components of the dish are all working together to accent the succulent lobster meat. After tossing with delicate angel hair pasta, the dish will be finished by a sprinkling of preserved lemon, pecorino cheese and fresh oregano and served with a side of crusty bread.

This pasta dish has the richness of lobster but we are keeping it light with a lemon accent. We invite you to enjoy a glass—or bottle—of Hogue's 2009 Sauvignon Blanc with April's festival dish. This Sauvignon Blanc delivers crisp, fresh flavors of melon, grapefruit and pineapple to lift your palate out of the winter doldrums and send you smiling into spring. This is Hogue's best Sauvignon Blanc to date. Make reservations today at your local Salty's seafood restaurant in Seattle or Portland to enjoy our waterfront views and this supreme pairing before it's too late. Don't delay, our chefs await! And if you just can't make it in, you must try our home cook's recipe for Rock Lobster Angel Hair Pasta with Preserved Lemon at home.

One word describes our Easter Buffet: Wow!

SEATTLE AND PORTLAND—Spring is in the air and that means two things—the Easter bunny is coming and Salty’s chefs are putting on a magnificent feast—Easter buffet style—as only they can do. Make the fabulous journey around our buffet tables on Saturday April 23 or Sunday April 24 and experience a culinary adventure like no other. Treat your family and friends to brunch classics such as Soft-Poached Eggs Benedict with Thick-Cut Canadian-Style Smoked Bacon and Buttery Hollandaise, House-Smoked Wild Salmon Hash with Fingerling Potatoes; Buttermilk Pancakes; Dungeness Crab; and Made-to-Order Omelettes. And leave room for dessert because there will be a plethora of sweet treats for young and old alike. No baskets required. See our Easter Buffet menus:

Hint to bosses: 3-Martini Lunch returns for Admin. Prof. Week, April 25-29.

SEATTLE AND PORTLAND—When was the last time you treated your hard-working Administrative Professional to lunch? It's high time for a treat! In honor of Administrative Professionals, Salty's offers a unique 3-course lunch served in martini glasses for one week only: April 25-29, 2011. Here's your menu for only $19.99 (suggested pairings are an additional cost).

1st—Northwest Dungeness Crab and Bay Shrimp Cocktail
Belgian Endive, Housemade Cocktail Sauce & Fresh Lemon
Suggested Pairing: Riesling

2nd—Fisherman's Martini
Crispy Fried Salmon, Ling Cod & Jumbo Clam Strips with Beer-Battered French Fries
Suggested Pairing: Champagne or Sparkling Wine

3rd—Chocolatetini
Dark & Milk Chocolate Mousse with Raspberry Coulis
Suggested Pairing: Freshly Brewed Cup of Local Coffee

Optional—Cool As A Cucumber
We resurrect the fresh flavors of spring with our Cool as a Cucumber Martini. A refreshing blend of cucumber, vodka, Midori, triple sec and our bartender's secret, makes this simply delicious and you, cool as a cucumber. $9

Make reservations today for April 25-29 and give your Administrative Professional a well deserved pat on the back

Chef's Blogs

Alki's new Happy Hour Menu features crafty cocktails.

By Sommelier Tim O'Brien

SEATTLE—Happy hour has never been happier at Salty's on Alki. It could be spring fever or the promise of outdoor seating or Chef Jeremy's new "Happy Grub" menu that includes hand-rolled Sushi Rolls and Flatbread, but one look over to our very busy bartender speaks to the amazing popularity of our new Restoration Cocktail menu. Happy hour has always given our thirsty fans many ways to shake the dust off their days, including great pricing on beer and wine, but the new selection of Crafty Cocktails has our patrons sipping with grins as wide as our panoramic view. The Tangerine Cosmo featuring tangerine house-infused Pinnacle Vodka and the Moscow Mule, which can be Kicked up a notch with our house-infused habanero vodka, are leading the wave. Seattle happy hour is every day from 3:00 p.m. to 6:00 p.m. so you can celebrate whenever you find yourself with friends and you are feeling happy. The view from Salty's has never looked happier. Cheers.

Sip syrah at Alki on April 12 and help raise funds for FareStart.

SEATTLE—A vast array of Northwest boutique wineries invite you to come taste test one of the world's hottest wines at one of the world's hottest view restaurants—Syrah at Salty's on Alki Beach. Join us on Tuesday, April 12, from 6:00 to 9:00 p.m.

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 Wine World, and Salty's Sommelier Tim O'Brien, this very popular tenth annual event always sells out and features more than 35 North-west 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 and will be available soon at FareStart.org or call 206.267.6223. Hope to see you there!

Don't miss Sierra Nevada brew dinner at Redondo, May 13.

By Beermonger Scott McDowell

Fresh Handmade Sushi Roll
California roll with King crab meat, avocado and asparagus dipped in tempura batter, fried to a crisp golden brown. Served with wasabi tobiko, pickled ginger, daikon sprouts and soy sauce. Paired with Glissade Golden Bock

G&D Salmon Lox
With fresh dill cream cheese, capers, red onion, chopped hardboiled eggs and baguettes toasted with smoked paprika-infused oil, garlic, shallots. Paired with Porter

Beef Tenderloin Medallions
Crusted with dry porcini and morel mushrooms, seared and smothered with creamy mushroom ragout, roasted Roma tomatoes and fresh chives. Paired with Ovila Abbey Dubbel

Colossal Tiger Prawn
Filled with fresh Dungeness crab stuffing and roasted with shallot, garlic and fresh herb butter, atop mashed potatoes with picatta sauce. Paired with Summerfest Lager
Crème Brûlée Trio: Chocolate, vanilla and raspberry, caramelized sugar and fresh strawberries. Paired with 30th Anniversary Brewers Reserve Grand Cru

Redondo live music for April.

Don't miss the Portland Panoramic Pinot Gris tasting April 28.

by Portland Beverage Manager Dan More

PORTLAND—Executive Chef Josh Gibler and I invite you to this not-to-be-missed celebration featuring amazing Pinot Gris producers, fresh seafood, local backyard ingredients and the mighty Columbia River. Come toast our luck in geography and sample wine from the following Oregon and Washington producers:
Read more.

Save the date May 21 for Portland Cocktail Class.

by Portland Beverage Manager Dan More

Save the date Saturday, May 21, 3:00 to 4:00 p.m. for my next cocktail class. You'll get to sip and savor three cocktails, our Lillikoi (aka passionfruit) Margarita, Sazerac and Aviation. Class is $20 per person and includes recipe cards, demo, drinks and tasty bar bites. Reservations are required by calling 503.288.444 (you must be 21 and older). Seating is limited. Hope to see you there!

Columbia River or Mt. Hood view catering, your place or ours.

By Jocelyn Phelan, Portland Catering Services Director

PORTLAND— I can finally start to smell spring in the air. Put away the heavy coats, scarves, gloves and hats, bring out the umbrellas and raincoats? Oh, good ol' Northwest weather. Although it may be wet, not too warm and slightly windy outside, our view of the Columbia River is gorgeous, rain or shine. Come enjoy brunch, breakfast, lunch or dinner with family, friends or colleagues. We have the perfect space for both informal and formal gatherings with plenty of parking. Did you know that you can hold meetings at our location, too? Get out of the drab four office walls you know too well and step into our warm atmosphere where our more-than-friendly staff is waiting to serve you smiles and delicious Northwestern flavors. Need a flipchart and markers? Need A/V equipment? Let us know and we'll either have the equipment for you, or be able to provide a great referral. Come on in and work out your strategies with colleagues while sneaking a few gazes at the River or Mt. Hood. Can't make it in? We deliver. Need service there? We cater. Call or e-mail me today to see how our venue best fits your needs. I'm at 503.282.2205 x4107 or e-mail me.

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

The locale for local. I may be biased, but I just love the Northwest. There is nothing more sensational than the Northwest local beauty and local bounty. Today I saw our beautiful snow-covered mountains across the clear blue water, streets with cherry trees blossoming and a beach area that was closed off to protect a young seal pup waiting for its mother. The spring days are longer now and randomly they can either seem like a warm summer day or send down sprinkling rain, making for an excellent growing environment. Shoots of chartreuse green are piercing the dark brown soil and fresh life is popping up everywhere. The spring season almost screams NEW! So to honor its arrival, we have a new menu at Salty's. It features fresh sustainable local seafood, colorful local produce, rich local cheeses, luscious local wines, boisterous local beers and our own in-house local bakery goods. Did I mention that Salty's is locally family owned?

Ah, but why is local better? Outside of homegrown pride, the secret is in its freshness. Of course this freshness principle applies to fish and seafood, but it also definitely pertains to the fruits and vegetables we call "produce." Have you ever thought about the word produce? You can find it in the dictionary under the word birth and along with bearing fruit and bringing forth; the earth "produces" produce!

March 2011

Come in now for a timeless classic.

SEATTLE AND PORTLAND—The simple satisfaction of shrimp scampi makes it one of our favorite seafood classics here at Salty's Seafood Grills. From now throughout March, we're reinventing this timeless dish by serving it atop a toasted, garlicky baguette. You may consider it the best open-faced sandwich you'll ever eat, but this spectacular dish is worthy of fork and knife.

To begin our Colossal Prawn Scampi with Toasted Baguette and Crispy Herbs, our chefs will sauté large prawns with garlic, shallots and olive oil, deglaze with a splash of white wine, toss in a kick of chili flake and finish the dish with lemon juice, butter and salt to taste. The prawns will be really saucy, because that is the best part! To sop up the sauce, we will pour the prawns over a baguette that's been rubbed with garlic butter before it's toasted. Crispy fried parsley, basil and tarragon leaves will add a little crunch and fresh flavor to this richly seasoned seafood delicacy.

To pair, we present dueling Pinot Gris. The best Pinot Gris from the Northwest are known for their ripe fruit and soft acid on the palate. Oregon has led the way in Pinot Gris with plantings that date back to the late 1970s. Pinot Gris in Washington has made great strides recently, so we have found a top producer from each state and are inviting you to par-sip-a-taste, we mean participate, in a Pinot Gris taste off! You get a three-ounce glass of each and then give us your opinion on which producer makes a better glass of wine. Our Salty's on Alki and Redondo Beach locations will be pouring Acrobat Pinot Gris from Oregon, and Salty's in Portland will be serving a Pinot Gris from WillaKenzie. Both Alki and Portland will be pouring Milbrandt Pinot Gris from Washington to compare. Salty's at Redondo will serve Waterbrook.

Make reservations today for this special dish and wine pairing only available through March 30. You'll love our spectacular waterfront views in Seattle and Portland, free parking and service that's friendly as family. Can't make it in? Become a Salty's chef at home! Here's the recipe.

Don't miss our crab and prawn boil for only $29.95!

SEATTLE AND PORTLAND—Salty's chefs will be outside on their waterfront decks on Thursday, March 3, boiling Dungeness crab and prawns in pickling spice, Tabasco, Worcestershire and lemon. But you get to enjoy these plump, flavorful prawns and delicious Dungeness crab inside, with an assortment of sauces—cocktail, aïoli, tartar and, of course, drawn butter. The $29.95 dinner includes 1½ pounds of crab and prawns, freshly baked bread, Salty's world-famous Signature Seafood Chowder and Twisted Caesar Salad. Bring your appetite and we'll supply the bibs! Crab and prawn boil refills are $19.95 each. The event is held from 5:00 to 8:00 p.m. There is limited space and reservations must be made by phone. Please call us today:

Eat, drink and be happier hours.

SEATTLE AND PORTLAND—Happy hour is a time to eat, drink and be happier, we like to say. At Salty's Happy Hour in Seattle, South Seattle and Portland, you'll find freshly shucked oysters, seafood chowder and Crispy Kicked Up Calamari to start. There's Blackened Salmon Caesar, a bacon cheeseburger or fish and chips. Salty's happy hours are daily. You really don't want to miss this great opportunity to enjoy Salty's fabulous food, incredible waterfront views and friendly service.

Here's what they say about Salty's on Alki Seattle Happy Hour on HappyHourInSeattle.com: "Salty's offers the best view of the Sound and the Seattle skyline in West Seattle. And the happy hour prices are nice to look at as well. Salty's offers some of regular menu items at discount prices, not just a few appetizers.” Check out Salty's on Alki Seattle Happy Hour Menu. At Salty's at Redondo Happy Hour, you'll find tiny prices with a big menu! This is the Happy Hour of all Happy Hours. The menu is a full meal deal. Check out Salty's at Redondo Happy Hour Menu.

Fishmonger's blog.

By Chris Darst, Salty's Fishmonger

SEATTLE AND PORTLAND—Here in the Pacific Northwest we are fortunate to have a bounty of wonderful fish to choose from year round. In the winter months that bounty of fresh fish gets a little slimmer, but we still have plenty of options.

I've been purchasing fresh steelhead for a couple of months and have really been pleased. Steelhead has a delicate, fatty flesh that is more pink than red. Tasted side by side with salmon this time of year, steelhead has less of a fishy flavor and a more velvety mouth feel to it.

Steelhead is basically a rainbow trout with salmon tendencies. DNA testing puts steelhead genetically closer to Pacific salmon than to the brown trout or Atlantic salmon, but it has characteristics notable to each. Like salmon, steelhead return to their original hatching ground to spawn. Unlike Pacific salmon, but similar to Atlantic salmon, steelhead will breed many times each year making several spawning trips between fresh and salt water.

Although steelhead is listed as a threatened species on the Columbia River, we purchase ours from a farm near Nespelem, Washington, within the Colville tribal territory. Here's what they say about it: "The farm utilizes low-density rearing and a pathogen-free environment with all natural feed from sustainable sources that is free of growth hormones, growth promoting antibiotics, pesticides and herbicides.” It's a local operation verified by the Marine Stewardship Council for its eco-friendly standards and practices.

Name your price. We'll build you a party!

SEATTLE AND PORTLAND—Need a smile? Believe it or not, we’re paying the Washington State sales tax of 10% at Salty’s for banquets and parties in March. In Oregon, we’ll cut your bill by the same amount. Really! We’re aiming for a really big smile! To top it off, all you have to do is name your price and we’ll build you a party! Really!

There are many ways to celebrate your life. Let us count the ways: No taxes party. Happy hour party. Cocktails 101, 201, 301. Birthday party. Poker party. Costume party. Girls’ night out. Black tie party. Awards dinner. Engagement party. Bar mitzvah. This is your life party. Meet up. Red hat parties. Luau. Bachelorette party. Graduation. Oscar night. Sweet 16 party. Divorce party. Sorority party. Book club. Casino night. Dunk your boss party. Fraternity party. College reunion. High school reunion. Surprise party. Over the hill party. Scavenger hunt. Survivor party. You name it party. We can do it party. We can do just about anything at Salty’s! The only small print: Sorry, this doesn’t apply to parties already booked. Your party must be at least 40 people and we can go up to 300 people at Alki and Columbia and up to 70 at Redondo.

And here’s the big print: Your event comes with free parking! Really! We also give you breathtaking waterfront views, and our trademark friendly service is all yours. Check out our menus (restaurant or banquet menus) just as a starting point and we’ll customize it to meet your needs:

Call us today. Name your price. We'll build you a party. Then we'll pay the 10% sales tax for you in Washington and subtract 10% for you in Oregon. Smiling? Oh, good. Call us today!

Chef's Blogs

Sip syrah at Alki on April 12 and help raise funds for FareStart.

Don't miss Mac & Jack's Brewmaster's Dinner at Redondo Beach, March 25.

REDONDO BEACH—Local Mac & Jack's Brewery of Redmond, Washington, is partnering with Salty's at Redondo Beach for a five-course dinner on Friday, March 25, at 6 p.m. Join Chef Gabriel Cabrera and Beverage Manager Scott McDowell and they will please your palate with expertly paired food and brew from Mac & Jack's.

McDowell says, "We start you off with the famed Maine Lobster tail perfectly paired with Serengeti Wheat. The finale and fifth course Strawberry-Rhubarb Tart will be paired with an American-style Barleywine called C U Lator (not a misspelling, it's an homage to the old school spelling of a very strong beer). What is Barleywine? Despite its name, a Barleywine is very much a beer, although very strong and often intense so perfectly paired with our sweet tart dessert (see beeradvocate.com for more on Barleywine). Here's our amazing menu:

Maine Lobster Tail
Seared sweet Maine lobster smothered with lobster buttercream. Garnished with flying fish caviar and served atop truffle mashed potatoes, baby carrots and asparagus.
Paired with Serengeti Wheat

Hawaiian Tombo
Slices of succulent rare tombo tuna served on a bed of peppery mizuna greens drizzled with grapefruit vinaigrette. Garnished with avocado, fresh pink grapefruit sections, daikon radish and sprouts.
Paired with African Amber

Char Siu Pork Loin
The pork loin is marinated in Chinese black bean BBQ sauce, applewood smoked and then grilled. It's topped with zesty pineapple relish and served over ginger-jasmine rice.
Paired with Two Tun IPA

Jumbo Sea Scallops
Beautifully seared sea scallops are topped with Nueske's bacon jam, laced with beurre blanc and garnished with wasabi tobiko.
Paired with Blackcat Porter

Strawberry-Rhubarb Tart
This spring tart is served à la mode with buttermilk ice cream and garnished with strawberry coulis and fresh mint.
Paired with C U Lator Barley Wine

The price is only $64.99 and reservations must be made by phone. Please call us at 253.946.0636 today. See more about the brewery at www.macandjacks.com.

Redondo Beach prix fixe menu is for Evergreen City Ballet guests.

REDONDO BEACH—Bring your Evergreen City Ballet show ticket to Salty's at Redondo and you can choose our Three Courses for $30 Prix Fixe Menu or receive $5 off adult-priced Sunday Brunch. You'll want to take your youngsters to:

Fancy Nancy—See a favorite children's storybook character, Fancy Nancy, come to life! Based on the book by Jane O'Conner, this charming adaptation of Fancy Nancy: Bonjour, Butterfly is sure to delight.

Peter & The Wolf—Along with this fun-filled performance, you'll also see the tale of Peter and his friends The Cat, The Duck and The Bird come to life. All ends happily in this delightful tale that introduces the art of dance and music to children of all ages.

Showtimes are March 12 and 13 at 1:30 p.m. and 5:30 p.m. at Evergreen City Ballet Black Box Theatre. Evergreen City Ballet is a non-profit organization located in a state-of-the art, custom-designed facility in Renton. Call 425.228.6800 or visit evergreencityballet.org evergreencityballet.org for more.

Redondo live music for March.

Wine, Beer and Cocktails Blog

by Portland Beverage Manager Dan More

Well, my first visit to KOIN 6 as Beverage Manager at Salty's was a rush! Having worked on the other side of the camera, writing press releases and organizing media events, I have new respect for those who prepare and deliver the news! How do you think I did? See the video on my Wine, Beer and Cocktails Blog.

Portland Full Sail Beermaker's Dinner is only $65, March 31.

PORTLAND—Why choose Full Sail Brewing Company? They have been specialists in the liquid refreshment arts since 1987 (the same year Salty's on the Columbia opened!), and we love their beer! They are in Hood River just down the Columbia Gorge from us. Please join us in Portland on the Columbia River Thursday, March 31, at 6:30 p.m. for a fun, casual evening as we partner up with Full Sail Brewing Co. Our menu is a collaboration of Chef Josh Gibler's inventive cuisine and Beverage Manager Dan More's keen palate for pairing. They will discuss how and why they selected each pairing, and a brewmaster from Full Sail will talk about the beers. Here's your menu for only $65 per person:

Then:
Hazelnut-Crusted Stuffed Prawns
Floral Spring Salad & a Molasses Gastrique
Full Sail Amber

Next:
Local Sweet Potato Canapes with Assorted Dipping Sauces
Full Sail Pale Ale

Then:
Cocoa Butter & Caramel-Dusted Halibut
Local Spring Vegetable Sauté, Lemon Pepper Beurre Blanc
Full Sail IPA

Dessert:
Stout Float with Cocoa Syrup & Chewy Molasses Squares
Black Gold Bourbon Imperial Stout or Bump in the Night Cascadian Dark Ale

For more on Full Sail Brewing Co., visit fullsailbrewing.com. Please call us today at 503.288.4444 for reservations. Attendees must be 21 or older. Dinner begins promptly at 6:30 p.m. We hope to see you there!

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

Clear as a bell.Have you ever had an old concept strike you as if was once again new? This happened to me the other day when I was reading the Mayo Clinic Health Letter "Exercise for your heart, more powerful than you think." It hit me like the stunning clear sound from a bell tower.

Let me set the stage for you. You walk every day for exercise yet have a heart attack anyway. Why, doctor? Why? With all that effort I should not have had a heart attack! Ah, yes, he says but it is the very reason you survived. It was not catastrophic because of the small things you have done daily to contribute to your heart health. A closer look tells us that this exercise has created a demand on the heart muscle that could not be supported by the normal coronary blood vessels. Thus new blood vessels had to be formed to bring blood supply and oxygen to the hard working heart. Instead of having 1x number of blood vessels this hard working heart needed 1x plus! Read more.

February 2011

Lovely. That's our word for February. Don't mind those gray skies because we've got what it takes to make you feel just lovely. We're thinking lovely thoughts about crab, lobster and prawns, and it's time to make a date with your favorite fish. Valentine's Day falls on a Monday (sorry, we only have a few spots remaining), but we would love to have you visit us for lunches, dinners and of course there's our amazing brunch all month long. Come to Salty's this February and we'll make you feel lovely!

We'll Pay the Sales Tax for You!

SEATTLE AND PORTLAND—Need a smile? Believe it or not, we'll pay the Washington State sales tax of 10% at Salty's for banquets and parties in February and March. In Oregon, we'll cut your bill by the same amount. Really! We're aiming for a really big smile! To top it off, all you have to do is name your price and we'll build you a party! Really! Here are some party ideas we think you'll love:

A Night in Argentina, Meet the Malbecs: Featuring Argentina's No. 1 export—Malbec—paired with their signature dish of grilled meats. Let us introduce you to the world's fastest growing wine, and other great wines from Argentina, as we pair them with a sampling of grilled meats. We'll include recipes along with tips for how to use your home grill like an expert. (Use your imagination. This could be "A Night in the Willamette Valley, Meet Pinot Noir." Just ask.)

Washington and/or Oregon vs. the World: We can stage this like a wine tasting or a sit-down dinner. Your choice. Here's how it works: You select the kind of wines you like and we will serve them, giving you our favorite Washington and/or Oregon wine and a favorite from another top wine growing region (France, Italy, California). We can make this interactive so that you can taste "blind" and guess the varietal and which wine is from our local terroir. Very fun.

Interactive Wine 101, 201, 301: This is a basic swirl-sip-and-spit lesson plus how to start and manage your own wine cellar, at whatever level you choose. How do you know when to open that special bottle? When is a wine at its peak? Did you wait too long? We will include a multi-course dinner or finger foods to go with the selected wines.

Food and Wine Pairing 101, 201, 301: Experiential learning from the ground up. At whatever level you choose. Our sommelier will include dos and don'ts to make your next dinner party the best it can be.

"Your Life Is Our Celebration"® Party: There are many ways to celebrate your life. Let us count the ways: No taxes party. Happy hour party. Cocktails 101, 201, 301. Birthday party. Poker party. Costume party. Girls' night out. Black tie party. Baby shower. Awards dinner. Engagement party. Bar mitzvah. First year birthday. This is your life party. Rehearsal dinner. Boys' night out. Meet up. Red hat parties. Luau. Church lady party. Bachelorette party. Graduation. Bachelor party. Alice in wonderland party. Oscar night. Beach party. Princess party. Sweet 16 party. Divorce party. Sorority party. Book club. Casino night. Dunk your boss party. Fraternity party. Pre-movie party. College reunion. High school reunion. Surprise party. Over the hill party. Scavenger hunt. Survivor party. You name it party. We can do it party.

We can do just about anything at Salty's! The only small print: Sorry, this doesn't apply to parties already booked. Your party must be at least 40 people and we can go up to 300 people at Alki and Columbia and up to 70 at Redondo.

And here's the big print: Your event comes with free parking! Really! We also give you breathtaking waterfront views, and our trademark friendly service is all yours. Check out our menus (restaurant or banquet menus) just as a starting point and we'll customize it to meet your needs:

Call us today. Name your price. We'll build you a party. Then we'll pay the 10% sales tax for you in Washington and subtract 10% for you in Oregon. Smiling? Oh, good. What are you waiting for? Call us today!

Lobster mania.

SEATTLE AND PORTLAND—When you hear the words "Herb Butter-Poached Lobster Tails," it's pretty much impossible to think about anything else.

In this month's featured dish, beautiful, plump five-ounce Maine lobster tails will be oven-poached in a classic herb butter, seasoned with garlic, shallots, Italian parsley and lemon. We've kept it simple here to showcase the splendor of the lobster, and nothing complements the sea-fresh flavor of lobster tails better than butter.

Served with Crispy Potatoes filled with more of the delicious herb butter and tender broccolini, this lobster masterpiece will be finished with a very special BoPo Sauce originally invented by another local Seattle fishhouse. Sweet cream butter is melted down and separated into butterfat and whey. Then, the whey is whipped as a little of the butterfat is slowly drizzled back in creating a light and airy sauce that is quite addictive.

To pair, we have a "Tail of Two Chardonnays." This is the night, this is the entrée, this is the flight you need to launch your experience into unforgettable dining orbit. Our featured wine flight will take you in two directions, round trip. We will match our perfectly prepared lobster with two Chardonnays. The first, "coach" Chardonnay, will be fruit forward, with bright, snappy acid to cut through the rich buttery lobster. The second, "business" Chardonnay, will offer rich texture, with a creamy mouth feel and a full body with the flavors of crème brûlée and pear. You will be faced with the question which wine goes better with lobster? You just may need to order a second glass in case of a tie.

Now that we've got your attention, you simply must stop into a Salty's Seafood Grill location before February 23 (last day for this dish) to satisfy your craving. Make your reservation today! Can't make it in this month? Try the recipe at home.

Make a date with your favorite fish.

SEATTLE AND PORTLAND—Cupid, draw back your bow and let your arrow go straight to Salty's for Valentine's Weekend! Love will surely be in the air with the romantic setting and dramatic views of the water from virtually every table, not to mention world-class cuisine and flawless friendly service—so all you will need to do is focus on your sweetie. See our lovely menus for Valentine's Day and Valentine's Brunch:

In this pursuit of love, Salty's Master Mixologist Jason Bosshart, at Redondo since 2002, has concocted a delectable cocktail for you to toast your loved one in February. The Pheromone-Tini features Chambord Raspberry Vodka and Absolut Mandarin Vodka married with orange and lime juices and triple sec—a combination that's sure to set sparks flying—indeed, we're not sure you should try this at home but here's the recipe for the brave.

Don't miss our crab and prawn boil.

SEATTLE AND PORTLAND —Salty's chefs will be outside on their waterfront decks on Thursday, March 3, boiling Dungeness crab and prawns in pickling spice, Tabasco, Worcestershire and lemon. But you get to enjoy these plump, flavorful prawns and delicious Dungeness crab inside, with an assortment of sauces—cocktail, aïoli, tartar and, of course, drawn butter. The $29.95 dinner includes 1½ pounds of crab and prawns, freshly baked bread, Salty's world-famous Signature Seafood Chowder and Twisted Caesar Salad. Bring your appetite and we'll supply the bibs! Crab and prawn boil refills are $19.95 each. The event is held from 5:00 to 8:00 p.m.

Games You Can Play To Help Raise Funds For Local Charities—Thurs., March 3, 5:30-7pm Anyone caught having fun playing these games will receive a Surprise Salty's Gift Card. All proceeds go to the Oregon Food Bank, West Seattle Helpline or Des Moines Food Bank.

Sorry, there is limited space and reservations must be made by phone. Please call us today:

Chef's Blogs

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

February, Love, Dates and Fish. Let's start with this crazy question, what do the words February, love, dates and fish all have in common? Sure Valentine's Day is an easy guess and a date at Salty's for some great seafood would be a brilliant answer (make reservations at saltys.com) but there is more to this combination of words than meets the eye. They all have to do with this wintry time of year and the effect it has on our minds and bodies. As we round the corner into February, the long dark days of winter are still with us. We know that spring is coming soon but by now we are really wishing it would hurry up. What causes this? Let's not get into a discussion about the earth's axis and rotation here, but shorter time periods between sunrise and sunset, along with too much time spent indoors, can be the culprits. How can we fool Mother Nature and get around this annual phenomenon? There are a few things we can do. First of all, bundle up and get outside no matter the weather. The outdoor O2 air makes you feel energized and is so much better for you than the indoor re-circulated variety. Even a few minutes can brighten your day. Read more.

January 2011

A match made in heaven.

SEATTLE AND PORTLAND - In the Pacific Northwest, what is better than salmon? What's that? Dungeness crab, you say? You are probably scratching your head right now contemplating the merits of our two most iconic seafood delicacies, but we think we've got you on this one.

That's because in January, for the second half of our "You Crack Me Up" Crab Festival, you can stop into any Salty's Seafood Grill location for decadent Crab-Stuffed Salmon with Sauce Picatta. It's the best of both worlds when we heap plump pieces of sweet Dungeness crab - blended with a creamy mixture of goat cheese, garlic, herbs and lemon - into a delectable fillet of wild-caught Pacific salmon.

The stuffed salmon will be placed over our Winter Root Vegetable Purée featuring whipped potatoes, turnips and celeriac (also known as celery root). Alongside, you'll find tender, steamed broccolini tossed with a light kiss of drawn butter. With long, slender spears crowned by a bushy floret, broccolini is a cross between broccoli and Chinese broccoli ("gai lan" in Chinese).

Our take on Sauce Picatta will bring the dish together. First we'll prepare a buttery white wine-reduction sauce. Then we'll toss in a relish of finely diced Roma tomatoes, shallots, garlic, house-preserved lemon, caperberries and olive oil.

Salty's Master Sommelier Tim O'Brien chose Pinot Noir to complement both the dish and the chilly weather this time of year. You may think that seafood calls for a white wine, but the delicate nuances of Northwest Pinots pair beautifully with the fresh, yet rich flavors of salmon and crab.

Chef's Blogs

Too beautiful to drink.
By Tim O'Brien, Salty's Sommelier

SEATTLE AND PORTLAND—Salty's Too Beautiful to Drink martini has become the new favorite in the Bazillion Dollar View Café-Bar at Salty's on Alki. It's now available at all Salty's starting in January. This martini is just what the doctor ordered for a dreary January day here in the Pacific Northwest. It features Ketel One Vodka's newest flavored vodka Oranje, plus Pacific Rim's sensational Framboise, a raspberry dessert wine, and a splash of cranberry finishes it. The Framboise is made from raspberries grown locally in Mount Vernon creating the freshest, zippiest raspberry flavors on the planet. Prepare to be amazed by how much fun we can fit into a martini. If you can't make it into Salty's soon, here's the recipe to try at home.

Happy 25th to Salty's on Alki.

By Connie Adams, SeattleDining.com

SEATTLE—Twenty-five years go by in the flash of a fish's tail. Rather than just throwing a party (oh and we will), we want to share the history of this special place. A part of so many lives, it's an integral piece of Seattle history.

Operated first by Novelty Mill Company, the building housing Salty's on Alki was constructed on concrete pilings and was a working flour mill from the late 1890s to the mid 1950s. It was one of the first flour mills in Seattle and had a wharf and 100 feet of berthing space. A five-story structure was added next to the building, but was eventually taken down. The footings are still under the parking lot. A local, Speed Winquist, bought the building simply because of its fabulous location. He leased it to a man who used it for car storage and eventually Selma Rogers bought the property and turned it into a restaurant called The Beach Broiler, with the restaurant on the top floor and her living quarters below. After a number of years, Selma wanted to sell so she could retire and travel. Joyce Entus was interested in the opportunity to buy the property and business. She purchased the restaurant in 1948 and worked nearly every day for the next 28 years. She also used the lower level of the restaurant as her living quarters.

At that time, it was unusual for a woman to own a business, but that never fazed Joyce. The Beach Broiler became a meeting place for everyone from the Chamber of Commerce to local business people and workers from the nearby port. People came in for meetings, birthdays, anniversaries and special occasions. The lounge was a popular place to gather for sporting events as well, and everyone enjoyed the view. Joyce worked with her staff "eight days a week, 25 hours a day," and loved every minute of it. When the original chef was ready to retire, Joyce hired Chef Bertil Hansson, who had trained in Sweden, and made him part owner.

"The kitchen is so important," says Joyce. "You want someone in charge of the kitchen who will do a great job because they love what they do." Even then, Hansson and Entus insisted on the freshest fish, meats and produce. From the very beginning, The Beach Broiler menu and service remained consistent. Hansson brought his specialty pan-fried sole to the restaurant and it became the most popular dish, along with the oven-browned potato. One of Hansson's criteria for a good restaurant was that the plate had to come out of the kitchen hot. "The girls had to wear mitts just to hold the plates," laughs Joyce. Hansson and his wife Britt-Marie retired and now live in Mill Creek.

In the mid 1980s, Joyce longed to travel and work less. As word got out, she had many offers for the property, including a number of local restaurateurs. She decided to sell to Gerry and Kathy Kingen. She appreciated their experience in the restaurant business and their relationship has become a long-term love affair. Kathy and Joyce lunch and visit frequently and Joyce adores their daughter Kate. Joyce may have sold to the Kingens in 1985, but for nearly 15 years she continued to be the face at the front door, greeting regulars and newcomers alike. She fully retired from Salty's in 2004.

The Beach Broiler closed March 31, 1985, and the sale to the Kingens closed in June 1985. They remodeled extensively, converting the living quarters downstairs to banquet rooms and extended the upstairs dining room. The restaurant reopened later that year on December 6.

Salty's on Alki is one of three Salty's Seafood Grills. The original opened in 1978 on the Willamette River in Portland, Oregon. Gerry was using long restaurant names to snag people's attention and called it Salty Pickerel & Angus McHereford's. The public referred to the restaurant as Salty's and the change stuck. The Oregon location was moved to the Columbia River near the Portland airport in 1987. A second location was added in 1981 at Redondo Beach in Des Moines, Washington. Alki has become the Salty's flagship location and for many years has been listed in the nation's top 100 independent restaurants in Restaurants and Institutions magazine.

Biggest crab feast, tiniest prices! Get crackin'!

REDONDO BEACH - It's our biggest crab feast of the year! Here’s your menu: One pound of totally scrumptious Dungeness Crab, steamed and served with drawn butter, ready for you to get crackin’. Served with all the trimmings for only $24.99. Salty’s sommelier suggests you add a bottle of Chardonnay to transform your feast into a celebration. Available for Sunday and Monday dinners in January only (while supplies last). At Redondo only. Make your reservation today.

Don't miss our Redondo Oregon's Deschutes Brewery dinner.

REDONDO BEACH - Here's your chance to savor local foods expertly paired with Oregon's highly renowned Deschutes Brewery on Friday, January 28 at 6:30 p.m. Peruse the menu by Chef Gabriel Cabrera with pairings by Beverage Director Scott McDowell. Cost is just $64.99 per person. You must be 21 years or older. Please call 253.946.0636 to reserve your spot. Visit deschutesbrewery.com for more on the brewery. We hope to see you!

Prix fixe menu is for ballet, theater guests and hockey fans.

REDONDO BEACH - Bring your Evergreen City Ballet or Centerstage Theatre show ticket to Salty's at Redondo and you can choose our Three Courses for $30 Prix Fixe Dinner Menu or receive $5 off adult-priced Sunday Brunch. Here's your local neighborhood shows:

Evergreen City Ballet See a favorite children's storybook character, Fancy Nancy, come to life! Based on the book by Jane O'Conner, with illustrations by Robin Preiss Glasser, with set and costume design after the illustrations of Ms. Glasser, this charming adaptation of Fancy Nancy: Bonjour, Butterfly is sure to delight. Ms. Glasser will autograph Fancy Nancy books purchased that day. She will be available at all four performances at the Theatre at Meydenbauer Center in Bellevue. Showtimes are: February 26 and 27, at 1:30 p.m. and 5:30 p.m. Evergreen City Ballet is a non-profit organization located in a state-of-the art, custom-designed facility in Renton. Visit evergreencityballet.org for more information and for tickets.

Centerstage Theatre My Way is a tribute to the great Frank Sinatra performed by four of the region's leading musical theatre artists. Showtimes are January 28 to February 20. Visit centerstagetheatre.com for tickets.

Seattle Thunderbirds vs. Portland Winterhawks - First come to dinner at 4:45 p.m. at Salty's at Redondo where there's plenty of free parking and enjoy our "Three Courses for $30" prixe fixe menu. After dinner we'll drive you to the game at ShoWare Center in Kent. You'll be taken to the front door and after the show we'll bring you back to Redondo. No waiting in line. No fuss. Just fun! Call 253.945.8248 for tickets at $58 per person (includes dinner, prime game seats and transportation to the game; does not include tax or gratuity).

Redondo live music for January.

Don't miss our Portland Widmer Bros. Brewing Co. dinner.

PORTLAND - 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 in Portland on Thursday, January 27, 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 Josh Gibler's inventive cuisine and Beverage Manager Dan More'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. Peruse the menu then call us at 503.288.4444 for reservations. Attendees must be 21 or older. Cost is $65 per person and dinner begins at 6:30 p.m. We hope to see you there!

Give your next event a better point of view.

PORTLAND - Give your next event a better point of view. Whether you are planning a quiet affair or a lavish celebration, Salty's in Portland will make your private dining event memorable. From our breathtaking views, to our award-winning Northwest cuisine, to our impeccable service, Salty's on the Columbia has everything you need to create the perfect party, wedding reception, anniversary, birthday, holiday party or corporate event. The view is just the beginning. Salty's offers a unique dining experience by providing only the freshest and finest Northwest seafood and produce. Our chefs will work with you to design a distinctive, sumptuous menu showcasing Northwest cuisine. Peruse our menus online at saltys.com/portland then call Jocelyn Phelan at 503.282.2205, ext. 4107, or email her at jphelan@saltys.com.

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

A Smart Start It has been a busy holiday season filled with gatherings and gifting and lots of good cheer. Now is the moment when we need to consider a belated gift to ourselves. Yes, it's time for a little reflection and good old New Year's resolutions. Mine don't seem to change much from year to year; sometimes I achieve them, sometimes I don't. The smoke detector batteries are pretty straightforward. It's the more nebulous ones that tend to trip me up. My yearly favorites are: number one, to spend more time with those I love; number two, to eat more healthfully; and number three, to exercise more (in no particular order).

Right off the bat I can give you a couple of great ideas. Salty's has reengineered their menu to make it possible to gather with friends and family frequently. We have price points for every occasion, so stop by and let us help you easily achieve that goal. You relax and we do all the work. Love that. Second, we happen to specialize in some of the most healthful food on the planet. The lean protein of fish and seafood and our fresh local vegetables are so very good for you, plus we have plenty of healthy dishes or are happy to modify any dish to suit your dietary needs. Okay, resolutions one and two are easily solved for us. Yes, that was easy. Read more.

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GOOD TIMES NEWS BLOG

February 2012

We’re rockin’ lobster pasta.

Make a date with your favorite fish.

Chefs’ outdoor crab and prawn boil is March 8.

Alki chef's blog.

By Chef Jeremy McLachlan

Screw Valentine’s Day Singles Mixer Feb. 9th.

Now serving live music in the café-bar.

Redondo chef's blog.

By Chef Gabriel Cabrera

Valentine’s Cocktail Class serves up sensational sips and gorgeous views for your sweetheart!

T-birds games come with dinner and a free ride.

Redondo Beach live music for February.

Portland chef's blog.

By Chef Josh Gibler

Save these dates for our Portland events!

Evites or video invites?

By Jocelyn Phelan, Portland Catering Director

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

You can still get free money!

January 2012

“You Crack Me Up” Crab Festival makes crabby people happy.

Picture perfect weddings.

Make a date with your favorite fish.

Salty's on Alki Beach (Seattle) chef's blog.

By Chef Jeremy McLachlan

New Year’s Resolution "Eat Fish And Live" Cooking Class.

Now serving live music in the café-bar.

Salty's at Redondo Beach (South Seattle) chef's blog.

By Chef Gabriel Cabrera

Sozo Wine-friendly Cooking Class is “Smart” fund-raiser for Federal Way Food Bank.

Don’t miss Samuel Adams Brewmaster Dinner at Redondo.

T-birds games come with dinner and a free ride.

Redondo Beach live music for January.

Salty's on the Columbia River (Portland) chef's blog.

By Chef Josh Gibler

Don’t miss our Full Sail Brewery Dinner, Fri., Jan. 20.

New wine-tasting event is for Big Bold Reds, Thur., Jan. 26.

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

You can still get free money!

December 2011

Holiday time is party time at Salty's.

’Tis the season to celebrate with the best of the Pacific Northwest.

How to win 12 days of holiday fun, on Facebook, Dec. 1-12.

Alki chef's blog.

By Chef Jeremy McLachlan

Taste the magic of our Seattle Santa brunches.

Ring in the New Year on Alki Beach.

Now serving live music in the Alki Beach Café-Bar.

“How to handle the in-laws” Seattle cocktail class.

Redondo chef's blog.

By Chef Gabriel Cabrera

Taste the magic of Santa brunches at Redondo Beach.

T-birds games come with dinner and a free ride at Redondo Beach.

Ring in the New Year at Redondo Beach.

Redondo Beach live music for December.

Portland chef's blog.

By Chef Josh Gibler

Whoa! Portland Sunday brunch is now on Saturdays, too, in December only.

Mel Brown and Jof Lee play for you Fridays in Portland.

Good for you!

By Kathryn Hilger Kingen, Salty's Co-Owner

Get a free $20 gift card for every $100 in gift cards purchased.

My Macy's Holiday Parade, November 2011

November 2011

Come get your zesty bowl of bivalves.

Gobble. Gobble. Waddle. Waddle.

Watch Salty’s nutcrackers march in My Macy’s Holiday Parades.

Vets get free cake 11.11.11.

How to win 12 days of holiday fun, on Facebook, Dec. 1-10.

Alki chef's blog.

By Chef Jeremy McLachlan

Alki “First Tuesday Tune-Up” cocktail party is for a good cause.