MINTZ–HER WORDS BLOG

December 2005

Rising Star Portland Salty's Executive Chef Jeremy McLachlan returns to Seattle accepting the position of Executive Chef at Alki. He leaves his executive shift in the capable hands of another rising star, Sous Chef Dana Cress. Our Portland Managing Partner Linda Addy says, "Chef Cress has worked at Salty's for more than three years with a two-year tutelage under Chef McLachlan. We are excited to promote an amazing talent with a tremendous palate for Northwest ingredients."

McLachlan was recently lauded in the Willamette Week: Byron Beck says, "Returning Salty's to its former glory as one of the best semi-casual surf-and-turf joints in town, chef Jeremy McLachlan pays great attention to detail, whether it's the ahi tuna dipped in tempura or an expertly grilled Alaskan halibut with just a hint of truffle oil." McLachlan has spent the past nine years moving up the kitchen ladder at all three Salty's Seafood Grills and will bring his gifted culinary talents back to Alki, where he had previously risen to sous chef before his promotion to executive chef in Portland two years ago.

Look for more on Portland's new Chef Dana Cress in the January newsletter. We wish him a hearty welcome!

Moving on is former Salty's Corporate Executive Chef Dan Thiessen, who is heading for new adventures with media opportunities and his own restaurant. "We wish him well in all his future endeavors. Thiessen gave much of his time and talent to the culinary community and the philanthropic events he magnificently executed on behalf of Salty's," says Salty's Owner Gerry Kingen. Thank you, Chef Dan, for all that you have accomplished. We are all very appreciative! Listen for Thiessen on KOMO-1000 Radio Thursdays at 4:45 for his new five-minute "In the Kitchen" series.

Redondo Chef Gabriel Cabrera is a TV star in the making. He recently demonstrated on the KCTS -TV Cooks: Viewers Favorites show his magnificent dish of macadamia nut-crusted sturgeon with jasmine rice and papaya salsa. His warmth, humor and uplifting personality have endeared him to all who viewed. It was pure joy to discover that Cabrera is a TV star in the making! To top it off, KCTS-TV pledges for that show came in at the "whopping figure of $153, 000," says Tom Steele, coordinator for the fund-raiser. Stay on the lookout for repeats of Cabrera's show on KCTS-TV. Check out their web page at www.kcts.org for more information on their wonderful cookbooks. You can shop for holiday gifts in the KCTS-TV lobby at 401 Mercer Street in Seattle.

Chefs in the Round: I stopped by The Westin Hotel in Seattle to check out the 4th Annual Gala & Auction sponsored by the Washington State Restaurant Association to benefit ProStart, their education foundation. Participating chefs included Gabriel Cabrera, Tom Douglas, Tom Black, Kaspar Donier, Jonathan Sundstrom, Lisa Dupar, Chef Daeng, Josh Green and Wayne Johnson to name a few. Each chef cooked dinner for 24 people. MC Dan Thiessen helped in the execution of the program. Auction items included a private pastry class for six with Salty's on Alki Pastry Chef Jane Gibson.

Seattle Magazine held their "Best of Everything" awards party at the Seattle Center's McCaw Hall with 1,000 festively dressed attendees. MC for the evening was Carol Handly, the program director for KWJZ 98.9 FM, and Seattle Magazine Editor Rachel Hart. Check out the awards in their December issue which includes a list of the biggest blunders, snafus and other "cringe-worthy" events.

Willamette Riverkeeper Benefit: This past spring we were honored to help support Willamette Riverkeeper, a steward for the watershed. Funds were raised via Salty's Portland's partnership with The Hogue Cellars. We sold 34 cases in May and June collecting $204 for the riverkeepers. Many thanks to our Oregon guests and Salty's Sommelier Tim O'Brien. Find out more online at www.willamette-riverkeeper.org.

The Barry Callebaut Northwest Ambassador of Chocolate is Alki Pastry Chef Jane Gibson. She recently attended an Ambassadors Meeting in Brussels, Belgium (the acknowledged world capital of chocolate), where she met with other North American and European ambassadors. They toured the Brussels Chocolate Academy, discussed new products and shared recipes. On the agenda was a course on how to teach a chocolate class. Gibson has been teaching that very subject (she could do it blindfolded) for the past four years at Cooking with Class. Gibson recently taught a class on Spritz Cookies at Sur La Table; see the recipe (yes, it includes a special note on chocolate). See also www.barry-callebaut.com.

November 2005

Tune in to KCTS Channel 9 on Saturday and Sunday, November 5 and 6, to watch Redondo Executive Chef Gabriel Cabrera as he cooks in Redondo’s kitchen on the popular Viewer’s Cook TV show. Chef Cabrera created a special dish just for this segment, Macadamia Nut-Crusted Sturgeon with Red Jasmine Rice and Papaya Salad. Producer Paula Nemzek said, “I can’t imagine anything tasting any better. I could have made a meal just out of the rice!” Contributors to the show will see their recipes in the More Favorites Cookbook. KCTS is also producing a Viewer’s Cook recipe book which will feature some of my own recipes. These cookbooks will be available for sale online at www.kcts.org in the near future.

You want to come into Salty's at Redondo this weekend for fresh never-been-frozen Baja jumbo prawns available for just this weekend. What a treat! Imagine six roasted butterfly prawns crusted with morel mushrooms, garlic and shallots, served with leek risotto crowned with local chanterelle mushrooms, and roasted winter vegetables. A great reason to make a reservation now at http://www.saltys.com/reservations for this Friday, Saturday or Sunday dinner only (November 4, 5 or 6).

I attended the Where Magazine Seventh Annual Dining Awards at the Palace Ballroom on October 10 with our Salty’s Group Chef Dan Thiessen. What a thrill as local Restaurateur-Chef Tom Douglas announced the winner of the Readers’ Choice Award for Best View Restaurant in Seattle, you betcha, Salty’s on Alki!

The Seattle Area Chapter of Women for Wine Sense recently celebrated a Zinfandel wine evening at Salty’s on Alki. The event “Wine on America’s Table” with Wine Educator David LeClaire highlighted Zinfandel, a uniquely American wine. LeClaire educated the discerning palates and taught this prestigious wine group all about the history of Zinfandel. Each of the dinner courses was matched with Zinfandel, a wine that is full of spice, pepper and berry flavors. LeClaire also brings to Alki the popular annual wine event “Sexy Syrah.” Find out more about LeClaire's events online at www.vinolover.com. Find out more about Women for Wine Sense online at www.womenforwinesense.org.

Chefs’ Fest 2005, recently held at the Hyatt Regency in Bellevue, featured not only Salty’s but also 15 other restaurants from Seattle and the Eastside. Master of Ceremonies Herb Weisbaum, KOMO TV and Radio 1000 personality (pictured here), announced that the silent auction brought in over $65,000 which benefits the YWCA’s Family Village in Redmond.

Salty’s Group Chef Dan Thiessen received another outstanding award for his work with South Seattle’s Community College at a dinner on campus in the Jerry Brockey Student Center. Chef Thiessen was noted for being a strong supporter of education. He has donated his time and talent to serve as a guest chef at the “Gifts from the Earth” fundraiser for several years at SSCC. He also volunteers for the event committee and serves on the Hospitality Steering Committee where he provides valuable insight regarding industry trends and demands. At my table was Pat Mullen, Executive Director of the West Seattle Chamber of Commerce and dedicated SSCC volunteer. She has been working with Thiessen on getting SSCC to partner with Washington State University to offer a Bachelor of Applied Science Degree in Hospitality Management.

Alki Café-Bar Now Smoke-Free: Salty's on Alki's world-class view just improved with their newly adopted smoke-free policy in the Café-Bar (the restaurant was already smoke-free). Guests who wish to smoke are invited to make themselves comfortable on the outdoor heated deck.

Salty’s Sommelier Tim O’Brien is pleased to announce that The Hogue Cellars promotion in May and June of this year raised $1,602 to benefit Puget Soundkeeper Alliance. Gerrie Goddard of Vincor USA says that both Alki and Redondo’s sales of 267 cases of Hogue wine raised the funds to help keep Puget Sound and surrounding water clean for all to enjoy their bounty and beauty. Goddard presented the check to Puget Soundkeeper Alliance at their annual fundraiser at the Seattle Aquarium on October 25. She says, “I know they are grateful to you and your staff at Salty's.” We also thank you, our guests! (We’ll let you know how much we raised in Portland for the Willamette Riverkeepers at a later date.)

Hurricane Relief Fund: Salty’s donation to the American Red Cross will be made in December as we continue to pursue internal fund-raising.

October 2005

SEATTLE–You’ve been mesmerized by the lineup of pastries and desserts galore at Salty’s on Alki’s brunch line many a Sunday (and Saturday). You know they’re out-of-this-world wonders. It’s a culinary achievement by the creatively talented Executive Pastry Chef Jane Gibson. She’s been working sugar and whipping up pastries for some seven years at Salty’s on Alki. We caught her at the September Cooking with Class event making chocolate butterfly wings for her cheesecake. She starts by tempering the chocolate, then puts it into pastry bags and traces the outline of butterfly wings onto parchment paper. Her productions are truly works of art.

Starting as a Sous Chef in 1997, Gibson was promoted to Pastry Chef within just two years. She is noted by the media for skill with pastry and chocolate and her desire to teach and guide her staff to excellence.

Gibson was born in Dyersburg, Tennessee, 90 miles from Memphis. She comes from a farming lifestyle that was filled with down-home cooking, love of family and fellowship towards others. Her family traveled all over the South and Eastern Seaboard introducing her to great Southern and Eastern culinary specialties. At the age of 13 she knew that her heart was in the culinary world and she wanted to immerse herself in cooking and baking. Her studies at Mississippi University for Women and Middle Tennessee State University included classical piano and flute (she started playing when she was eight). She left college to purse her dream of a culinary career.

Gibson owned and operated her own restaurant and catering business in Fayetteville, Arkansas, but decided to relocate to Seattle in 1995. Since then she has focused on pastry and baking with an emphasis on chocolate.

“This is the most rewarding and challenging work of my career. I am totally devoted to it,” Gibson says. Enough so that even her son James is following in her footsteps, working alongside her in Salty’s Pastry Kitchen. They’re pictured together above.

Gibson has been featured locally on PBS/KCTS Guest Chefs and KCTS Cooks Dessert Series, KING-TV Evening Magazine, KOMO-TV with Todd Johnson and KCPQ-TV The Morning Q13 show.

Gibson’s many awards include winning the Barry Callebaut Institute Ambassador of Chocolate for the Northwest 2002; Portland Boyd’s Coffee 2002 Chocolate Competition; the Great Cake Award 2002 from the 40th Celebration of the Seattle Center; and The Pastry Alliance 1999. In addition, Seattle Weekly, Seattle Magazine and Seattle Homes and Lifestyles magazine have awarded Salty’s and Gibson numerous honors for Seattle’s Best Brunch.

Gibson’s future plans include travel as the Barry Callebaut Institute Ambassador of Chocolate for the Northwest, continued work with the Salty’s team and public appearances that involve teaching and guiding future pastry chefs of tomorrow.

Gibson is a devoted mother to James, 21, and Eliza, 19. Her interests include not only all the activities of single parenting, but also the culinary celebration of holidays with family and friends. When not in Salty’s Pastry Kitchen, Gibson can be found in her home kitchen sharing her love of baking. Here’s a recipe that’s a sneak preview of what she’s considering for Alki’s new fall dessert menu.

Seattle’s Cookin’! includes Iron Chef competition with Salty’s Chef Dan Thiessen and Serafina Chef John Neumark. Over two-hundred exhibits will feature gourmet and specialty food product at the Seattle’s Cookin’ event held Friday, September 30, to Sunday, October 2. Television personality Martin Yan of “Yan Can Cook” is flying in to stir up the Celebrated Chef Stage and judge the Iron Chef competition. The Iron Chef event is not to be missed at Noon on Saturday, October 1, at Qwest Field Event Center East Hall. The event also offers educational seminars, chef demos, samples and wine tastings. Discount tickets can be purchased at QFC locations. For more information see www.cookingevents.com.

YWCA Family Village Chefs’ Fest, an evening of spectacular fine food, wine, microbrews and spirits, will take place at the Hyatt Regency Bellevue Grand Ballroom on Thursday, October 6 at 7 p.m. “A Taste For A Better Life” will benefit the YWCA Family Village. Now in its sixth year, Chefs’ Fest 2005 features 16 restaurants from Seattle and the Eastside, all giving away incredible tastes all evening long. A Silent Auction fund-raiser completes the outstanding culinary evening. Cost is $85. To RSVP call (425) 556-1350 or email mdering@ywcaworks.org. Salty’s Group Chef Dan Thiessen will be there representing Salty’s Seafood Grills.

March of Dimes “Oh Baby! Celebrity Chefs Dinner & Auction” will take place on Saturday, October 8, at the Seattle Sheraton Hotel & Towers. Twenty-four of the area’s top chefs including Salty’s Group Chef Dan Thiessen join KIRO 7 TV Eyewitness News Anchor Julie Francavilla for an evening of great tastes, a silent and live auction and lots of fun. It’s a great way to help the March of Dimes save babies. For tickets call (206) 624-1373.

FareStart’s 13th Annual Food Lover’s Auction, “A Night on the Town,” will be held on Sunday, October 9, 5:00 to 9:00 p.m. at The Fairmont Olympic Hotel. Salty’s Group Chef Dan Thiessen will help with appetizers from Salty’s to benefit FareStart programs. On the agenda for the evening are luscious wines, a silent auction and a live auction along with a sit-down dinner prepared by chefs who give time and talent to FareStart. It’s not to be missed! For information and tickets, go to www.farestart.org.

Salty’s at Redondo Chef Gabriel Cabrera was chosen to cook for PBS KCTS TV 9 viewers with the show to air twice in November during Pledge Weekend, so stay tuned! He’s pictured here with Ashley Fife, Redondo’s Seafood Bar and Brunch Line Manager (a student at South Seattle Culinary Institute); they both helped out at the recent Cooking with Class charity event at Alki.

Cabrera also reports, “I’m to be featured in the Colors Northwest magazine. They came for a shoot at Redondo and asked me to fill a basket with live seafood and put on my fishing boots! With fishing gear in hand, we took off to the beach without a cloud in sight. That live seafood didn’t want to stay in the basket!” Be sure to look for the October issue of Colors Northwest.

Puget Sound Business Journal picked Salty’s Chef Dan Thiessen as one of the top 40 business people under 40. With a story lead that announced, “Seattle, Thiessen made transition from turf to surf.” How did he win this honor? A vote from a distinguished list of judges recommended that he be given attention for his abundance of philanthropic community projects and his talent as a fund-raiser and rising star chef on the Seattle culinary scene.

Hurricane Relief Fund: Next month The Red Cross will receive a check for monies collected for hurricane relief by Salty’s Seattle-area employees. Salty’s managers wanted to raise funds to aid in this cause so they responded to Alki Managing Partner Bonnie David’s idea of serving guests and turning in their tips to help. Each night of the week, a manager serves a table of guests and donates their tips. Some servers have donated an entire night’s tips. Redondo employees are contributing their money and energy, too.

Hurricane relief funds raised by Columbia will be matched by Portland Alliance. Managing Partner Linda Addy says, “Our goal is to contribute a total of $1000 but we are letting our staff donate what they can and placing their names on hearts in our break area.”

All should be commended! I am very proud of our staff. If you want to help Salty’s raise funds, make your contribution directly to www.seattleredcross.org or www.portlandalliance.com.

Portland’s Cookin! culinary event held in September, saw Salty’s Portland Chef Jeremy McLachlan on stage demonstrating how to make Salty’s famous Dungeness Crab Cakes with Fuji Apple Salsa, Herbed Aïoli as well as Cedar Plank-Roasted Salmon with Bacon Vinaigrette and Wilted Spinach, to rave reviews.

September 2005

Benefit for Schoolhouse Supplies in Oregon: The 105.1 Buzz radio station is running a Back to School benefit party at Salty’s on the Columbia, Saturday, September 3. Schoolhouse Supplies is a local non-profit serving classrooms in need by operating a volunteer-run Free Store for teachers. The store is stocked with supplies donated by the community. Go to www.schoolhousesupplies.org for more information.

Alki Aids Jerry Lewis Muscular Dystrophy Telethon: I have been asked to represent Salty’s on Alki and present our check in the amount of $43,000 to the Jerry Lewis Muscular Dystrophy Telethon on Fox TV Channel 13 on Labor Day, September 5 at 10:30 a.m. Many thanks to all those wonderful volunteers who raised such an amazing amount of money at Salty’s last spring. As a yearly telethon fan, I remember a young poet with MD, Mattie Stepanek. Mattie died last June just shy of his 14th birthday and in the midst of his third term as MDA’s National Goodwill Ambassador. He will be remembered during the telethon with a 30-minute special, honoring his life, his poetry and his ability to give to others. Hope you can tune in.

Cooking with Fall Fruits Class with Alki Pastry Chef Jane Gibson: Take a private cooking class with Gibson on Sunday, September 11, at Williams Sonoma Pacific Place, at 6:30 p.m. Gibson will share her best recipes. Cost is $50 and includes tastes, demo and recipes. Gibson’s three-course menu for the evening will include an appetizer of Fruit Chutney, an entrée of Fall Fruits with Fresh Fish and for dessert Fall Fruit Tart. She will feature local and seasonal Northwest bounty with recipes for family and holiday entertaining.

Cooking with Class: Look who’s cooking at Salty's on Alki! It’s our fourth Annual “Cooking with Class” event hosted by Salty’s Group Chef Dan Thiessen. Salty’s welcomes Chefs Tom Black, Gabriel Cabrera, Jane Gibson, Matt Baer, Raja’s Dang, Kaspar Donier, Josh Green, John Howie with Joe Haines, Wayne Johnson, Eric Larson, Peter Levine, Nick Musser, Chris Nelson, John Neumark, Diva Chef Cameon Orel, Charles Ramsayer, Michael Weeks, Steve Whippo, Kerry White, Alvin Binuya and wine personality David LeClaire.

“I am thrilled to present such an array of distinguished chefs,” says Chairperson Connie Adams. “I know everyone will love to learn in this fun gathering, bid on our elite live auction and enter the raffle. It’s a joy to be here again at Salty’s and make this happen with such an outstanding staff to assist.”

This event includes three sessions with your choice of three chefs (30-minute rotations). Each chef will hold court at a table of eight. For $75, on Thursday, September 22, enjoy appetizers and wines starting at 6 p.m., served courtesy of Salty’s and Phillips-Hogue Winery. Register at www.seattledining.com/cwc. This event benefits Providence ElderPlace and Heritage House at the Market. Call Adams at (206) 283-9067 with questions.

Chef Jeremy McLachlan on stage at Portland Cooks!: Columbia Chef McLachlan will be on stage for Portland Cooks on both weekend days, September 24 and 25. He’ll show you how to cook Dungeness Crab Cake, Fuji Apple Salsa, Herbed Aioli, as an appetizer, and Cedar Plank-Roasted Salmon, Bacon Vinaigrette with Wilted Spinach, an entrée. Find out more at http://www.cookingevents.com/portland-lgc/chef-stage.html

West Seattle 101 (A Hundred and One Things To Do): “I wrote the insider’s guide to recreation, dining and entertainment in West Seattle,” says Lori Hinton, author of this newly released book with a topic that is far overdue for this wonderful neighborhood where you’ll find Salty’s on Alki. “It was Jack Mayne, West Seattle Herald editor, who had the insight to hire me to write my column about finding 101 things to do in West Seattle. The source of much of my book came from this column,” says Hinton. Hinton is a native of West Seattle and has written for the Discovery Channel, the History Channel, National Geographic TV, and PBS. Find her book at Salty’s gift shop for $17.95.

Celebrate Harvest at a premier tasting of Washington Wines in Kennewick with Salty’s Sommelier and Washington Wine Commission-award winner Tim O’Brien. Viking Showcase will present nine chefs including Salty’s Group Chef Dan Thiessen, along with 70 wineries, a Seafood Bar, Cheese and Antipasto Bar and a Wheel Raffle. This event takes place at Three Rivers Convention Center in Kennewick, Washington, 7 to 10 p.m. on Friday, September 9 at $51.50 per person. More at http://www.tastewashington.org/taste_city.cfm?city_id=3

August 2005

So happy to tell you that Salty's on the Columbia in Portland and Salty's on Alki in Seattle are both to receive “The Award of Excellence” from Wine Spectator for 2005 for their wine lists.

Salty’s Executive Group Chef Dan Thiessen (pictured here) played Relief Radio Host for the Tami Michaels Home Front Show on KVI 570AM Saturday, July 16. He shares the host spot with Michaels on the first Saturday of every month but did double duty in July when Michaels went on a family vacation. Thiessen shared the spotlight with Salty’s Sommelier Tim O’Brien who talked food and wine pairings and answered wine questions. Be sure to catch the radio show “Chef Dan in the Kitchen” the first Saturday of the month 1:00 to 2:00 p.m. He answers food questions and gives away tickets to Seattle charity events. In August, Saturday, the 6th, Thiessen will share the spotlight with Salty’s at Redondo Executive Chef Gabe Cabrera.

Doc Cummings of KKNW 1150AM Alternative Radio interviewed Salty’s Chefs and Sommelier recently on his “Have Wine Will Travel, The Adventures of Dr. Vino” radio talk show. This fun and light-hearted yet educational show is heard Saturdays, Noon to 12:30 p.m.

The July issue of Where magazine featured a story about great places to enjoy crab when you have a craving. Writer Katrine Larsen reported “Salty’s on Alki is must-mention, too. Not only is it located in my neighborhood (West Seattle), but every table has a view of Elliott Bay. EVERY SINGLE ONE. Chef Dan Thiessen’s fresh fare and the legendary brunches leave no diner hungry.” It’s always great being included!

Portland PR Maven Bette Sinclair reports that Salty’s on the Columbia had special guests in for brunch in July. Writers from the Portland Tribune experienced our award-winning Sunday Brunch and even brought their kids. In for a dinner prepared by Chef Jeremy McLachlan were radio talents from 105.1 The Buzz FM, Daria, Skippy and Dr. Doug.

The Bite of Oregon’s slogan “The Premier Showcase of Brand Oregon Food and Beverage” sets high expectations and this event delivers. The Bite features fine restaurants from all across Oregon, showcasing the bounty Oregon has to offer. Held at Tom McCall Waterfront Park, it is August 12-14. Salty’s in Portland’s Managing Partner Linda Addy tells me, “It’s our fifth year at the Bite. We’re bringing our award-winning seafood chowder and signature dish Blackened Salmon Caesar Salad to help raise funds for the Special Olympics. Hope you can join us!” More information can be found online at www.biteoforegon.com.

Salty’s at Redondo team members Jane Webb and Allison Fitcha are preparing to ride in the Courage Classic Bicycle Tour fundraiser for Mary Bridge Children’s Hospital and Children’s Foundation. This is a three-day bicycling adventure on August 6 to 8 to bring awareness and raise funds to stop the cycle of child abuse and neglect in our communities. They need your help raising $1,200 and are only $300 short of their goal. To contribute please send a check made out to “Courage Classic” along with the names of the riders you are supporting (they will credit them with the donation) to Courage Classic, P.O. Box 5296, Tacoma, WA 98405. Find out more online at www.courageclassic.com.

The 9th Annual Port of Seattle Firefighters Salmon Derby and Fun Run will be held adjacent to Salty’s on Alki at Jack Block Park. They’ll have fun stuff for the entire family and you’ll be supporting the Northwest Burn Foundation. Register online at www.nwburn.org or call 1-888-NOBURNS. It’s held from 8:00 a.m. to 3:00 p.m. Sunday, August 14.

Zoobilee “Color The Night” at the Point Defiance Zoo & Aquarium in Tacoma was a tremendous success as Salty’s at Redondo’s Chef Gabe Cabrera, Managing Partner Terianne Broyles and her staff made sure that hundreds tasted only the finest Salty’s Seafood Chowder.

July 2005

I am happy to announce the results of the Best of Citysearch.com 2005 contest. Thousands of you voted for Salty’s! We so appreciate your support! Once again Salty’s on Alki reigns as Seattle’s Best Brunch. Alki was also runner-up for Best View, in the top five for Best Waterfront and in the top ten for Best Group Dining, Best Desserts and Outdoor Dining. Redondo was runner-up for Best Seafood and Desserts. Salty’s on the Columbia won for Portland’s Best Bar Menu and placed in the top five for Best Seafood and Brunch, Date Spot, Outdoor Dining, Best View and Waterfront; it was in the top ten for Fine Dining, Romantic and Special Occasion. We sure appreciate your votes!

We need your support for two more Seattle votes: Seattle Weekly and Northwest Source (Seattle Times) are holding their Best of Seattle contests. Please vote for Salty’s at:

www.nwsource.com/peoplespicks/2005
www.seattleweekly.com/bestofseattle

If you don’t feel we deserve your vote, we would really appreciate hearing from you. Let us know how we could improve our service to you by email.

Pick up an issue of Coastal Living magazine to see the story “Seaside in Seattle” written by Paige Porter and photographed by Matt Brown. A section on Alki reads, “Scores head to Salty’s, one of the area’s most popular restaurants. It’s known as much for its stunning waterfront views as its manila clams and wild king salmon. At brunch, a window table remains a hot commodity.”

Zoobilee “Color The Night” at the Point Defiance Zoo & Aquarium in Tacoma is Friday, July 15, at 7:30 p.m. It’s a black-tie affair celebrating 15 years of Zoobilee elegance, 100 years of community at Point Defiance Park, and the Zoo’s phenomenal growth. The event will include gourmet food and beverages from more than 60 of the area's finest restaurants, caterers and beverage suppliers. Redondo Chef Gabriel Cabrera will be there showing off his award-winning Seafood Chowder. The Zoo will be transformed into six stages of live entertainment, multiple dance floors, a unique silent auction and 2500 guests donning their finest black-tie creations. All funds raised from Zoobilee go toward projects identified by Point Defiance Zoo & Aquarium including wildlife conservation, new naturalistic exhibits for the animals, education programs for children and our Zoo's outreach programs. To purchase tickets, call 253.404.3657 or go online to http://www.pdza.org.

You can find Salty’s Chef Dan Thiessen this month at FareStart’s newest event “Guest Chef on The Waterfront” which takes place Wednesday, July 20, 5-10 p.m. at Bell Harbor’s Elliott Hall & Pier, 2201 Alaskan Way. Over a dozen chefs will present fabulous tastes paired with great wines. Ticket prices are $50 with $75 for VIPs. Reserve online at http://www.farestart.org or call 206.267.6213.

The Bite of Seattle, The Northwest's Premier Food Festival, is held July 22-24 at the Seattle Center. Over 60 restaurants will participate with national and local entertainment on seven stages. Included are some pretty sizzling cooking demos with Salty’s Chef Dan Thiessen participating. Charity events include raising funds for Food Lifeline, Make-A-Wish Foundation and the Culinary Arts Associations. I’ll see you there!

The Bite of Oregon is coming up in August and Columbia Chef Jeremy McLachlan will be on the Chefs' Palate Stage in a distinguished line-up of chefs sponsored by Sysco. It's the premier showcase of Oregon food, beverage and music held August 12-14 at Tom McCall Waterfront Park. The Bite is a fund-raising event by Special Olympics of Oregon (more at biteoforegon.com).

June 2005

Chef Keith Otter, a James Beard House invitational chef, who hails from Sun Valley’s Chandler’s Restaurant and Baci’s Italian Restaurant, joined Salty’s dream team as guest chef last month to present free-range Idaho elk at Salty’s first visiting-chef winemaker’s dinner held at Alki. It was hosted by Salty’s Chef Dan Thiessen, who set the stage with a Copper River Salmon dish. Salty’s Sommelier Tim O’Brien paired DeLille Cellars wines with the chefs’ creations. To receive notice about the next event this fall, join Salty’s Private Email List

Make time to attend Alzheimer Young Professionals’ Fundraiser “A Tasteful Evening,” a culinary celebration featuring great Northwest chefs. Included is Salty’s Group Executive Chef Dan Thiessen who will prepare a five-course meal complemented with stellar Northwest wines on June 23 at 6:00 p.m. Be sure to arrive on time for the reception featuring hors d’oeuvres and a signature cocktail by Kathy Casey. The place: Bell Harbor International Center, Pier 66. Call (206) 363-5500 to purchase their $100 tickets.

Chefs on Parade - Cooking with Class, Salty’s annual charity event to benefit Providence Elder Place and Heritage House at the Market, will take place on September 22. The charity event committee, headed by Connie Adams of Seattle Dining, plans for Salty’s Chef Thiessen to host 20 visiting chefs cooking for tables of 8 guests. Attendees rotate to different tables for a total of 3 classes by the chefs of their choosing. Alki Pastry Chef Jane Gibson will teach a class on chocolate. For more information, please email connie@seattledining.com.

May 2005

"Sexy Syrah" is an annual event at Salty's now thanks to David LeClaire of Wine Events and Promotions. As a benefit for FareStart it's a wonderful charity party. Money raised this year was close to $2,000. It was especially exciting this year when KOMO's Lady of the Soaps, Cindi Rinehart, and KOMO TV Northwest Afternoon co-host Elisa Jaffe popped in. Team Photogenic partied with us capturing this image with LeClaire (center), Rinehart (left) and Jaffe (right).

Stop by and visit Salty's Group Executive Chef Dan Thiessen at the Taste of the Nation for Share Our Strength on Sunday, May 15, 2005. This 18th annual event is held at Bell Harbor International Conference Center at 6:00 p.m. It's your opportunity to sample cuisine from not only Salty's, but also 60 Pacific Northwest restaurants, wineries, breweries and coffee roasters. It's the Party of the Year! You'll have an opportunity to meet the chefs and bid in silent and live auctions. One hundred percent of the ticket sales benefit the fight to end childhood hunger. To purchase the $75 tickets call 877.268.2783. VIP tickets cost $125 with early admission at 5:00 p.m. learn more at http://www.TasteoftheNation.org/.

Congrats to runners-up for Salty's "Brunch for Life" Contest. Each will receive a brunch for two at their choice of Salty's Seafood Grills. They are Jayotta Felmoefiati, Portland; Stephen Orin Knoblaugh, Mukilteo; Ken and Esther Bellgarat, Seattle; David Yeoman, Des Moines; Lorilou Salee, Browns Point; Rob Pedrini, Sumner; Mette-Lise Bailey, Bellingham; Donna Stirton, Seattle; Annette Aiwohi, Seattle; Karen McCartney, Seattle.

April 2005

We were honored by Radio Host Tami Michaels’ invitation to talk food and wine on her live radio show “Homefront” on 570 KVI. Salty’s Group Executive Chef Dan Thiessen and Sommelier Tim O’Brien talked food and wine with panache.

“I love having Chef Dan Thiessen on my show,” says Michaels (see photo). “He’s brilliant about cooking and yet he doesn't take himself too seriously. We laughed and had fun. It made for some great radio." See more below in Food and Wine Talk. And be sure to catch “Homefront” with Tami every Saturday, Noon to 2 p.m. on 570 KVI (www.tamimichaels.com).

Don’t miss Taste Washington, an epicurean delight featuring the wines and foods of the Pacific Northwest. Thanks to dedicated gourmands like you, Taste Washington grows each year. In 2005, Taste Washington continues its three-day festival format. Wine and food seminars for the novice and the scholar are presented by leading experts at Bell Harbor International Conference Center on Saturday April 9, 2005. There’s a Magnum Kick-Off Party on Friday, April 8, where you can mingle with 60 Washington vintners and enjoy an affordable, fun silent auction at Bell Harbor International Conference Center.

Visit Salty’s Group Chef Dan Thiessen, Alki Pastry Chef Jane Gibson and Sommelier Tim O'Brien on the last day, Sunday April 10, 2005. This day will feature 165 Washington winemakers and 100 top chefs, a fresh shellfish bar, a dessert cafe, flavor wheels tasting bars, Viking cooking stations, book signings and more. This annual gathering of the Washington wine and restaurant communities showcases the bounty of the state's quality wine and food. The doors open at 5:00 p.m. at Quest Field Event Center.

While attendees enjoy the talents of winemakers and chefs, they will also be supporting Taste Washington beneficiaries, including wine and culinary scholarships, FareStart and the Washington Wine Education Foundation. Find out more at www.tastewashington.org. I’ll see you there!

In Oregon, don’t miss Columbia Executive Chef Jeremy McLachlan at the “Legislator and Chef Mystery Basket Cook Off.” This event is at the Northwest Foodservice Show on Sunday, April 17, at Noon. Legislators are paired with chefs and given a mystery basket of ingredients and they must create the best dish in only one hour, “Iron Chef” style. Celebrity judges will taste and will award a prize to the winning team.

This annual Foodservice Show is held April 17, 18 and 19 and offers seminars, a chef demonstration area, competitions, 600 exhibit booths and 12,000 attendees from all over Oregon. It's held at the Oregon Convention Center in Portland. For more information, go to www.foodshownw.com.

Listen for Salty’s Chefs and Sommelier Tim O’Brien on the radio talk show “Have Wine Will Travel” with Doc Cummings. This wine talk radio show is Saturdays on KKNW 1150 AM (usually 2:00 to 2:30 p.m.). The host Doc Cummings is known as the “real” Doctor Vino. For more, go to www.newschannel1150.com.

Redondo’s Executive Chef Gabriel Cabrera has a new Ballpark Seafood Platter for Mariners fans. He says, “It makes Redondo a great place to watch the games.” The platter includes 4 ounces each of Cumin-Spiced Calamari, Cajun Popcorn Shrimp & Clam Strips for $12.95. Operations Manager Veronica Smith recommends a Pyramid Curve Ball on tap at $3.89. “It’s got that perfect affinity for our seafood and it won’t cost you an arm and a leg,” says Smith. Catch it at Redondo Beach every game day (available in their Café-Bar/Deck only).

Redondo’s Café-Bar also features live music Thursdays, Fridays and Saturdays, starting at 9:00 p.m. The Top 40’s music is presented by a variety of musicians including Poodlebomb, Myles Crew, Mike McDonnell, Dan James, Phil Slater and Justin Hayes. (Call in advance for specific schedules.) So be sure to visit Redondo’s Bar-Café unless you’re hankering for a ‘swanky cabaret,’ in which case you should go to Alki (as everyone now knows thanks to Tom Scanlon at the Seattle Times)

March 2005

Look who wants you to come help him celebrate his Big 60th Birthday Bash at Salty's on Alki! None other than Talk Radio Host Extraordinaire Mike Siegel. With an impressive talk radio background of 25 years, Mike Siegel has championed for many causes. It's now your chance to "Toast & Roast" the man of the hour on his special day, Friday, March 18th at 7:00 p.m. at Salty's on Alki. Cost is $50 per person and includes Dungeness Crab Cakes, Sesame Chicken and other appetizers; a buffet with Grilled King Salmon, Top Sirloin, Grilled Herb Chicken and more; dessert and non-alcoholic beverages with a no-host bar. Mike says, "No gifts please, just bring yourselves!" Let's all join Mike Siegel to show support for the man who has dedicated his life to important issues. RSVP by Tuesday, March 16th to mike@mikesiegel.net. For more on Siegel, please go to www.mikesiegel.net

Congratulations to Seattleite Meuy Saelee, winner of the Salty’s Brunch for Life contest. Her winning entry claimed she should win because “(1) I’m not on the Atkins Diet, (2) I’m not on the South Beach Diet, (3) I’m not on the Low Sodium Diet, (4) I’m not on the Jenny Craig Calorie Diet, and (5) I’m ON the All You Can Eat Diet!” No doubt she voted for Salty’s in the recent NWSource.com “best carb-laden Atkins-bashing brunch spot” category.

Kudos to Salty’s for winning AOL Cityguide awards! Salty’s on the Columbia won for Portland’s best seafood and brunch spot. Alki won for best brunch in Seattle and also won Where-Seattle Magazine’s best view and best brunch. NWSource.com voters made Salty’s winner of the “best carb-laden Atkins-bashing brunch spot” and “best place to impress a date.” Thanks to everyone who voted, including Meuy Saelee, of course!

“Young 'Salt' Big On Seattle's Culinary Scene–Dan Thiessen is one of the hottest chefs in the area, despite his young age,” says Julien Perry of KOMO News Go Eat. Yes, Perry is talking about Salty's Group Chef who also serves as Salty's on Alki's Executive Chef. She also says, The new chef at Salty’s is turning out to be the catch of the day as he helps to revitalize one of the city’s most beloved waterfront-view restaurants. We're so proud and just had to share it! Read the whole story online at http://www.komonews.com/goeat/story.asp?ID=34005

Savor Seattle, a new local cookbook, is now for sale in Salty’s gift shops. Part of the Savor Series™ published by Elton-Wolf Publishing, this gorgeous cookbook features recipes of four-course meals from Seattle’s top 25 restaurants (including, of course, Salty’s) and accompanying wines from Washington’s best wineries. The cover shot (see right) features Salty’s Group Executive Chef Dan Thiessen’s cioppino dish (yes, it’s on the menu at all Salty’s). Thiessen’s experience teaching food styling at the Seattle Art Institute’s Culinary School came in handy when he worked closely with food photographer Kate Baldwin. The cookbook is available for $30.

Salty’s on Alki hosted a “Lock Up” for the Muscular Dystrophy Association on Thursday, March 3rd. The signature “Lock Up” promotion is one of the cornerstones of MDA’s fundraising. Community leaders and business owners are pre-recruited for an hour of “jail time.” Jailbirds are picked up at their place of business by a volunteer posse of firefighters and brought in to Salty’s. Mug shots are taken and they have to raise their bail in order to be paroled for good behavior (taken back to work). Salty’s is helping MDA to raise money for over 1,900 adults and children with neuromuscular diseases.

Working with a mere $20, Salty’s Group Executive Chef Dan Thiessen made a chicken soup dinner for a family of four on KOMO-TV’s “Cooking with Todd .” Thiessen prepared this budget-conscious meal which aired on KOMO TV (channel 4). For the recipe go to http://www.komotv.com/recipes/story.asp?id=939.

In their search for America's best wine-driven restaurants, Wine Enthusiast Magazine awarded Salty's on Alki the "Award of Distinction" for their wine and restaurant menu. This is the magazine's first Annual Restaurant Wine Awards. Alki’s Wine and Beverage Director Tim O'Brien is proud to accept on behalf of his outstanding work developing Salty’s wine menus.

According to research done in conjunction with the magazine awards, it was determined that the American restaurant is now becoming wine-driven with menus that include more wine choices.

"It is a great time in the history of American fine dining, " says writer Michael Schachner of Wine Enthusiast Magazine. He noted that restaurant patrons in America are more conscious and serious about wine today than in past years. And restaurants such as Salty's are focusing more on a solid wine program. Salty’s menu has reached new heights with Tim O'Brien's wine mastery and Salty’s Group Executive Chef Dan Thiessen's menu choices.

Alki Executive Sous Chef Matt Baer enjoyed working with staff and volunteers at FareStart Guest Chef Night, February 10, as you can see in our photo. Under the direction of Executive Chef Dan Thiessen and with the assistance of Alki Pastry Sous Chef Ruben Pina, they served Seafood Cioppino in Sherry Tomato Broth, Pan-Seared Cold-Smoked King Salmon, Tomato Risotto with Fennel Salad, Balsamic Syrup and Chocolate Orange Brûlée Cake. Volunteers for Guest Chef Night were from Alliance Data Systems.

FareStart transforms the lives of homeless and disadvantaged men and women building self-sufficiency through job training and placement in the food service industry. This is the group to benefit from Salty’s on Alki Sexy Syrah Night March 30th. Don’t miss it.

Other Chefs in the News: Redondo Executive Chef Gabe Cabrera’s recipe for Baked Seafood Neptune is included in the newly released “KCTS Chefs Cook 2005” cookbook. It can be ordered for $65 during their pledge cooking programs. Watch KCTS-TV for more information. Columbia’s Executive Chef Jeremy McLachlan will participate in the NW Foodservice show in Portland in April. We’ll tell you more next month.

My column in the Mercer Island Reporter recently featured Salty’s at Redondo’s Chef Cabrera’s ceviche. When Cabrera was a teenager growing up in in Ixtapa Guerrero, Mexico, he worked in his family’s restaurant under the tutelage of his chef-mother. Some of the patrons didn’t fancy raw fish served ceviche-style so his mom came up with a pre-cooked version. It was a hit and yet kept all the traditional elements such as marinating in lime juice. It’s easy enough to make at home.

CABRERA’S HALIBUT CEVICHE OVER CORN TOSTADAS

Yields 8 servings
1 bag of corn tostadas (Los Pericos or any round corn tostadas)
2 pounds fresh halibut, cut into 1/2-inch pieces
1 quart clam juice or fish, vegetable or chicken stock
1 cup chablis
1 cup water
4 fl.oz lime juice
2 fl.oz of olive oil
1 clover garlic minced
3 tsp. kosher salt
1/2 tsp black pepper
In a saucepan, combine all ingredients above except halibut and tostadas; bring to a boil over medium-high heat. Add the halibut and cook until the fish reaches 125 degrees (or until desired doneness). Strain the halibut and chill until cool in a shallow pan in the refrigerator. While waiting to chill prepare the marinade:
Ceviche Marinade
4 cups freshly diced tomatoes, 1/4-inch pieces
1 cup white onions-diced 1/4-inch pieces
1 bunch chopped cilantro
2 fluid oz. lime juice
6 fl. oz cocktail sauce
6 fl. oz. ketchup
2 each avocados, diced 1/2 inch pieces
2 tsp. kosher salt
Take all of the above ingredients and mix gently in a bowl with a rubber spatula including the chilled halibut. Marinate in the refrigerator for 20 minutes. Scoop the ceviche onto the tostados right before they are eaten. The tostada will get soft if the ceviche is put on too early.
Buen apetito!

March 2004

WHO'S THE HUNK IN THE KITCHEN AT ALKI, YOU ASK?
He is none other than Dan Thiessen, the newly chosen Corporate Executive Chef for Salty's Restaurants. He hails from Washington State, born and raised on a cattle ranch. He loves to fish, hunt and he's passionate about food! What does he know about fish? I met him at a Grill Cook-Off competition where he won first prize for the second year in a row. He wowed the judges (all food critics and local writers) with his exquisitely prepared salmon dish.

Chef Dan has worked around the Greater Seattle area and most recently was executive chef for Schwartz Brothers Restaurants at Chandler's Crabhouse. When he's not teaching, guiding, planning or cooking, Chef Dan can be found contributing his time to charity functions. He was the auctioneer at Salty's annual Cooking for Class event held at Alki last September helping us raise over $13,000 for senior housing. What a guy! And what a Chef we now have in the kitchen at Salty's on Alki. Be sure to stop by, try his Market Sheet selections and tell him hello as he will be out and about greeting guests. For more on Dan Thiessen, please go to http://www.saltys.com/food_wine/chefs.asp. For more on Salty's on Alki market sheets, please go to http://www.saltys.com/seattle/menus.asp. For reservations, please go to http://www.saltys.com/reservations/.

TOM SKERRIT WILL JUDGE AT THE CHOCOLATE FOR CHOICE EVENT THIS THURSDAY, FEBRUARY 26.
Last year's Chocolate for Choice winner Salty's on Alki Pastry Chef Jane Gibson is entering the NARAL Chocolate for Choice Event again this year. She won in her division last year. She's a veritable Chocolate Ambassador. Can't wait to see what she will come up with this year. Celebrity judges include actor Tom Skerrit, writer Sherry Grindeland, author Cynthia Nims and Mayor Greg Nickels among others. The chocolate event is held at Safeco Field on Thursday, February 26, from 6:00 to 8:00 p.m. Safeco Field is located at 1250 First Avenue South. Please call (206) 624-1990 to reserve your spot.

TASTE WASHINGTON OYSTER/SHELLFISH BAR ON SUNDAY, APRIL 18.
Salty's will be featured this year at the Taste Washington Oyster/Shellfish Bar on Sunday, April 18. The bar showcases Seattle's finest seafood restaurants with preparations of a different type of seafood. Restaurants will be paired with wineries pouring clean, crisp shellfish whites! The Taste Washington Oyster Shellfish Bar will be located in the middle of the Exhibition Center, so you won't be able to miss us. Be sure to join us for this event which benefits FareStart. For more information on Taste Washington, please go to http://www.washingtonwine.org.

Dec 2003

SALTY'S SUNDAY BRUNCH FOR LIFE! You could win this contest just by filling out a Salty's comment card the next time you come into Salty's. The guest who comes up with the most creative and fun way of telling us why they like Salty's in one sentence will win Sunday Brunch for life! Enter every time you visit us. Several runner-ups will win a Brunch for Two gift certificate. Enter until January 31, 2004. The winner will be notified via email on February 29, 2004, and if there is no reply to our email by March 15, 2004 the second runner-up walks off with the prize of the year. If your email address changes be sure to let us know at news@saltys.com.

THANKS FOR YOUR VOTE IN SEATTLE WEEKLY READER'S POLL. It's official, Salty's on Alki once again wins Seattle's Best Sunday Brunch award in the Seattle Weekly annual reader's poll. Not only did they win this award, but also Best Restaurant for a Date. I quote, "You dirty birdies. Those fresh oysters probably had something to do with your choosing Salty's on Alki Beach for this category. The waterfront location's not bad, either. The Seattle skyline may not be a known aphrodisiac, but it's one of the romantic views in town."

SALTY'S WINS WINE SPECTATOR AWARD OF EXCELLENCE. Salty's now join the ranks along with other prestigious restaurants in Seattle as a Wine Spectator magazine award winner with a 2003 Award of Excellence. Many thanks to Salty's Sommelier Tim O'Brien for a commitment to a wine list that includes 236 bottles of wine (there are 3,000 bottles of wine on the property at any given time). The award is granted to Salty's for having a selection of better producers along with a thematic match to both the menu and style.

"COOKING WITH CLASS"™ EVENT WAS A HUGE SUCCESS. Salty's at Redondo Chef Gabe Cabrera received a rousing standing ovation from his students at his cooking class on Salmon en Croute. At the same time Pastry Chef Jane Gibson taught "All Chocolate, All the Time." Her students learned the art of decorating with chocolate. This annual benefit attracts many great chefs to Salty's. Many thanks to the Beneficiary Director Connie Adams and her magnificent committee.

CHEF'S FEST RAISES $31,000 FOR YWCA FAMILY VILLAGE. The Hyatt Regency in Bellevue was the scene for Chef's Fest 2003 as 17 chefs gave away culinary samples for three hours. Salty's at Redondo Chef Gabe Cabrera and his team brought in trays of Seared Day Boat Scallops on Poached Leek with a Pomegranate Reduction surrounded by an immense ice sculpture. Funds of $31,000 were raised through admission, a raffle and silent auction along with sponsorships.

Sept 2003

COOKING WITH CLASS TO BENEFIT PROVIDENCE
If you want to learn to cook with class, save the date, Thursday, September 25. The second annual Cooking with Class will be held at 6:00 p.m. at Salty's on Alki. Chef Gabriel Cabrera of Salty's at Redondo wants to teach you how to make Salmon en Croute, a wonderful party entrée. Alki Pastry Chef Jane Gibson wants to teach you chocolate techniques; her mini-class includes gift bags and easy decorating ideas. There will be 17 Seattle and Eastside chefs and instructors teaching small groups of 8. You get to select three classes which rotate every 45 minutes. Your donation of $50 benefits Providence Senior and Community Services, Providence Elder House and Heritage House at the Market. For more information, go online to http://www.providence.org/Long_Term_Care/e10Cooking.htm. To register, please call Connie Adams at (206) 749-7802 or email her at Connie.Adams@providence.org.

SALTY'S WINS WWW.CITYSEARCH.COM VOTES
A big "Thank You" to all of our guests who voted for Salty's in the recent Citysearch polls. Salty's on the Columbia won four "Best of Portland" awards: Best Seafood, Best Sunday Brunch, Best Special Occasion Dining and Best Outdoor Decks. Salty's on Alki and Salty's at Redondo placed in the top ten best of Seattle: Best Seafood, Best Sunday Brunch, Best Outdoor Dining, Best Romantic Restaurant. Thank you, dear guests, for your extraordinary appreciation.

MARCH OF DIMES
Chef Byron Shultz of Salty's on Alki was chosen as a Star Chef for the March of Dimes Star Chef Gala on September 21 at the Sheraton Hotel and Towers. This elegant food-oriented philanthropic event benefits the March of Dimes' fight to save babies. The March of Dimes' mission is to improve the health of babies by preventing birth defects and infant mortality. The Star Chef Gala event features 24 local chefs who donate their time and talents. Salty's on Alki Chef Byron will prepare a sample size Salty's signature dish for some 400 guests. Salty's owners Gerry & Kathy Kingen donated a Salty's Eight-Person Dinner (with limousine services included) for the Gala auction event.

PIKE PLACE MARKET COOKBOOK
On the shelf is Braiden Rex-Johnson's new Pike Place Market Cookbook. It includes anecdotes and recipes from chefs and personalities all around our treasured Public Market including "Celery Root Soup," a recipe from Salty's on Alki Chef Byron. As someone who has been a lifelong collector of cookbooks, I have to tell you this one is a must-have. It's on sale at Salty's on Alki Gift Shop for $18.95. Watch here for the date for the official book signing at Salty's on Alki with author Braiden Rex-Johnson and Salty's Chef Byron.

KATHY CASEY'S ALL ABOARD FOR VANCOUVER TREK
Food Diva Kathy Casey joined forces with Amtrak Cascades and designed a new menu for their dining car. I had a chance to sample some delicious breakfast entrees such as Woodring Orchards Northwest Fruit Compote and a Cascades Omelet with Tillamook Cheddar Eggs and Farmer-style Roasted Washington Potatoes and Aidells Chicken Apple Sausage. Lunch tasting included a Hot Selection of Kathy's Dish D'Lish™ Ultimate Four-Cheese Mac and Roasted Vegetable and Artichoke Lasagna. All aboard!

FERNDALE LOCAL IS NATIONALCULINARY WINNER
Hailey Kranz of Ferndale, Washington, was the First Place Winner of the Regional Cooking Competition at the Art Institute of California-Los Angeles representing all of the Western United States. In the National Cooking Competition in New York she placed 5th and received a $15,000 scholarship.
When asked what inspired her to go into the culinary world, she said, "My parents took me to Salty's when I was a little girl. Even at a young age I was so impressed with the food and presentation that I knew then I wanted to learn how to do the same thing." We were thrilled to see Hailey back once again along with her friends for Salty's Sunday Brunch. Manager Kevin Rowlee even arranged for a chef's tour of the Salty's kitchen. Thank you to Hailey Kranz for sharing her heartwarming story with us.

REFURBISHED BOEING STRATOLINER DEPARTS
It's official! The Boeing 307 Stratoliner, the World's First High Altitude Airliner, left Boeing Field on Sunday, July 27 for its new home at the Steven F. Udvar-Hazy Center at Dulles International Airport, the companion facility of the Smithsonian National Air and Space Museum. Salty's on Alki Managers Jada Wood, Catering Director Mary Davis, Catering Operations Manager Jeffrey Young and I doted on the departing crew as they embarked on their journey to deliver the historic plane. I gave a short speech to the press and crew letting them know that Salty's owners Gerry and Kathy Kingen wished them well on their journey and at the same time thanked Pilot Buzz Nelson for not crashing into Salty's on Alki! As you know, Nelson had downed the plane in the waters adjacent to Salty's during a March 2002 test flight when they ran out of fuel.

AMERICAN INSTITUTE OF WINE & FOOD
CULINARY COOK-OFF: BATTLE OF THE SEXES
This event was held at the Viking Showroom on July 21st to great success. Salty's Catering Chef Jaime Herrera and Catering Director Mary Davis presented a wine-theme seafood dish cooked on a Viking Grill. The delicious Salmon and Vegetables Kabobs in a Wine Glaze were enjoyed by all attendees. Chef Jaime and Mary impressed the Washington Sate Wine Commission program director so much that they asked us back for their next Cook-off this fall. Winner of this cook-off was Thierry Rautureau of Rovers. Next competition will feature a competition between two women chefs!

As a final note, be sure to sign up as soon as possible for Cooking with Class. It's selling out quickly.

Nov 2002

Salty’s Corporate Chef Byron Shultz was chosen to cook at the Northwest Bookfest event Grill Fest staged in the rooftop garden of Rainier Square with foodies like Seattle Magazine’s columnist Ernie Pino in attendance. Shultz also cooked at the recent March of Dimes Star Chefs Gala. Chef Thierry Rautureau of Rovers chose Shultz to demonstrate his magnificent Cantaloupe Soup at the Bon Marché with Bon’s 6th Floor culinary hostess Toni Keene assisting. Did you make it over to Seattle Cooks at the Seattle Exhibition Center on November 9th? Shultz was on the Beef Demo Stage with culinary queen Mauny Kaseburg. Check out recipes at www.seattlecooks.com.

Salty's on Alki Pastry Chef Jane Gibson is honored for making one of the top 13 desserts in Seattle Homes & Lifestyles magazine’s October issue for her rendition of Salty's prized White Chocolate Mousse Cake. It was featured by Braiden Rex Johnson. Jim Dever also featured the dessert on KING-TV Evening Magazine Show. Chef Gibson made the dessert in steps on KCTS Channel 9 (keep an eye out for repeats of the show). On KCPQ, she produced a special recipe for the George Forman Grill Competition. Chef Gibson taught 16 people all about chocolate at a Cooking with Class charity event benefiting Providence Health Systems and Pike Place Market Heritage House. Mina Williams, Editor of Seasoned Views magazine, was in attendance at the show which took place in Salty’s on Alki banquet room called "The Skyline Ballroom."

Salty’s at Redondo is featuring Susan Pascal, a sought-after jazz vibraphonist, "Jazz Mondays" at 8 p.m. Chef Gabriel Cabrera and staff helped to recreate a guest’s wedding proposal scene for Life’s Moments, a new morning show on CBS. Watch for Salty’s at 9:00 a.m. weekdays in one of life's moments as well as other heart-warming stories.

Salty’s on Alki is a Where magazine Visitors' Choice 1st Runner-up for Best View in Seattle dining. As a Where editor says, "From Salty's on Alki the city skyline is the view and at sunset the pinkish hues that wash the buildings are as impressive as the seafood meal in front of you."

The Weekly Best Sunday Brunch award goes to Salty’s once again: "Brunch at Salty’s is classic. . . . You name it, they’ve got it. . . ." Sunday-style Brunch is now available on New Year’s Day, Wednesday, January 1.

Salty’s Chardonnay by Hogue Cellars is now available to go at Salty’s Gift Shops for $18.00.

Crab, by premiere Seattle-based food writer and chef Cynthia Nims, pays tribute to Northwest crab in recipes, wine pairings, insights as well as a history of crabbing. A must to own!

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