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MINTZ–HER WORDS BLOGDecember 2006
Salty's on Alki was listed as Best Outdoor Dining with a View on MSNBC.com "Frommer's 24 Hour Layover List for Seattle" (what to do when you're stranded). "There's so much to discover in the restless, charming, trend-setting Emerald City," they say. Well, don't we know that! See http://www.msnbc.msn.com/id/15001250 for more. City Editor Dorothy Ho of Where Magazine announced Visitor Choice Awards for 2006 with Salty's on Alki taking three awards: Best View runner-up, Best Seafood Restaurant runner-up and Best Breakfast runner up! Kudos to the Alki team. AOL City Guide is asking for your vote. Salty's is nominated in three categories and we hope you'll vote:
You have until January 12 to vote. I love a good contest and I'd like to know if you don't feel Salty's is worthy.
Speaking of the best, pick up a December issue of Seattle Magazine so you can vote for Salty's (well, we hope) as your favorite restaurant. You have until Friday, December 22. Or go to http://www.seattlemagazine.com and vote online. When Seattle PI Critic Rebekah Denn of Ask the Critic Dining was asked by a reader for Seattle's most classic brunch, her answer was (well do you have to ask) none other than Salty's on Alki! Denn said, "You can get an all-you-can-eat spread of Dungeness crab and other seafood, plus all the usual eggs/waffle/fruit choices. The view is worth the premium price.…" See http://seattlepi.nwsource.com/food/291433_ask08.html for the full story. Salty's at Redondo is adopting an entire family this year offering gifts, food and loving care. Managing Partner Terianne Broyles says, "We're thrilled to be involved in this very personal way." Managing Partner Bonnie David of Salty's on Alki tells me her Alki team is sponsoring a local West Seattle toy drive in collaboration with the Alki Business Group. We'll have info on Columbia's holiday charity in the next issue. Salty's Portland PR Maven Bette Sinclair and Assistant Jenny Storer invited Drew Carney with KGW-TV Channel 8 (Portland's local NBC station) to go to Salty's and shoot a segment on the November "Aw Shucks" Amorous Oyster Festival. Drew tested all of the oyster menu specials during the live taping. Poor guy! We found out that he really doesn't like oysters, but for the sake of the show he tested every single oyster special! What a trooper! Go online to http://www.kgw.com/drewcarney/stories/kgw_111006_life_salty%27s_oysters.23e4e78e.html and see it all.
Please attend A Rock ‘n' Roll Christmas Concert to benefit victims of domestic violence (DV). The show features Flash Cadillac at McCaw Performance Hall in the Seattle Center on December 12 at 7:30 p.m. "It'll be fun and full of '50s rock and roll all for a good cause," says Coordinator Mac MacDonald. "We want to help DV victims, give them shelter, protection and hope for their children." The cost is $47 for a great lineup with tickets available at http://www.ticketmaster.com or go to the Key Arena Box Office or a Ticketmaster outlet.
"Gifts from the Earth" is South Seattle's signature event, which highlights the South Seattle Community College Culinary Arts, Hospitality Management and Wine Studies programs. Enjoy a multi-course dinner pairing Washington's finest food and wine presented by 15 celebrity chefs from premier restaurants including Salty's Executive Chef Jeremy McLachlan. The event on Saturday, January 27 sells out quickly. See more at http://www.southseattle.edu/foundation or call (206) 764-5809. Proceeds from the event support the SSCC Foundation, which provides student and program support like scholarships, tutoring, classroom equipment and faculty development. November 2006Mintz–her words.By Eileen Mintz, Public Relations Spokesperson for Salty'sThe media spotlight has been and will continue to shine on Salty's folks. US Business Review is interviewing Owner Gerry Kingen for an article in an upcoming restaurant edition. They approached Kingen to gain his valuable perspective on industry trends and what he considers highlights. Good choice! Alki Server Kurt Argos is a member of a cycle-racing team which will be part of a documentary film called Start2Finish, What It Really Takes to Race a Bike (www.start2finishmovie.com). As part of the movie, they will film Kurt while he works at Salty's. Let's make sure all his tables have a view of the skyline (oh wait, they all do)! Salty's in Portland had a lunch visit from Kim Peek who was the inspiration for the movie Rain Man. He asked Receptionist Beth Minnich when her birthday was and then let her know she was born on a Thursday and will be 65 on a Monday. He had a salmon BLT with fruit for his meal – must be brain food! Portland was one stop on Kim's and his father Fran's mega-trip (traveling 1.6 million air miles and speaking to 3.15 million people) to demonstrate Kim's amazing abilities (he retains 98% of what he reads) and talk about the need to respect everyone's differences. In the October 18 issue of Willamette Week, Salty's in Portland made their list of 100+ Favorite Restaurants of the Year. Their favorite things? "Salty's signature seafood cioppino is zippy-tangy, filled with from-the-tank crustaceans. Salty's calls it their signature, and they mean it – the signature seafood cioppino is just that good." "Standouts: crab and artichoke dip, enough for three or four people, and a Sunday brunch that will fill you up for three or four days." "…don't forget the breathtaking views and the denizens of the deep procured daily for your perusal. That's what you're paying for here, and it's damn well worth it." When you can make people swear, you know you've done your job. Salty's continues to be out in front at all kinds of community and fundraising events. Chef's Fest, held on October 5, was a huge success this year. Proceeds benefit the YWCA Family Village. Highlight: Alki Executive Chef Jeremy McLachlan blowing quite a bit of cream into his hair and on the wall. Something about using a new tool! Sadly, we have no pictures of that moment, but at least he did manage to do it in front of Owner Gerry Kingen. Nothing like impressing the boss. Salty's in Portland Executive Chef Dana Cress participated in the inaugural "You Call that Chowdah?" Challenge on October 21 at the Fifth Quadrant restaurant in Portland. A portion of the proceeds benefits the Leukemia and Lymphoma Society. Other participating restaurants included Mother's Bistro & Bar, Halibut's, Alameda Brew House, the Horse Brass Pub, Huber's and the New Old Lompoc family of Pubs. They were duking it out for the main prize, the People's Choice Chowder Cup, as well as other categories such as Most Authentic, Best with Beer and Most Flavorful. As mentioned last month, Italian Chef, Author and Hotelier Roberto Russo returned to Salty's on Alki in October for the second annual "Under the Alki Moon" wine dinner. The dinner was sold out in advance with such a large wait list that the event size was increased and then increased again. The following day, Russo presided over a cooking class where he demonstrated how to make pesto mussel spaghetti and red wine risotto. Alki Executive Chef Jeremy McLachlan joined in and demonstrated his version of a panzanella salad and taught students how to flip food by practicing with a sauté pan and dry beans. Yes, there was quite a clean-up afterward. (Are you sensing a trend with Jeremy? Think cream – see above.) Seattle Cooks!! the "Everything Food, Everything Kitchen"
show rolls back into town Save November 9 for A Feast with Friends, organized by Futurewise. Over the past 15 years, they have protected over a million acres of farmland and forestland from overdevelopment. This event pairs farm, restaurants and wineries to allow guests to see the link between what they eat/drink and where it's grown. Guests taste fabulous chef creations made from fresh Northwest ingredients. The event will take place at Kaspars Special Events and Catering in Seattle from 6 to 9 p.m. Salty's will be represented by Alki Catering Chef Noah Maikisch who will work with Taylor Shellfish Farms (oysters), Helsing Junction Farm (fennel bulbs) to make roasted oysters with a fennel and tomato relish. They'll pair up with Sockeye Winery (Sockeye 2005 Sauvignon Blanc and Sockeye 2005 Cabernet Sauvignon). Call (206) 343-0681 for reservations. Ticket cost is $40. See www.futurewise.org for more information.
Pastry Chef Jane Gibson's group at Salty's on Alki debuted their fall dessert specials in October. They include an apple crisp with butter pecan toffee ice cream; "tea time," with three pastries you can dip into a rich chocolate pudding; a chocolate caramel sundae that includes flourless chocolate cake with caramel sauce; and a maple brûlée with roasted pear. Salty's is donating brunch for four to World Association of Children and Parents (WACAP), an adoption and humanitarian aid nonprofit that's been uniting families and providing food, medical care and education in ten countries since 1976. The donation will be part of their live auction bidding frenzy for the 30th annual Children's Hope Auction. There is also an online auction at www.cmarket.com/catalog/landingPage.do?vhost=wacapauction which runs until November 12. The gourmet dinner, gala event and live/silent auction takes place at the Sheraton Seattle Hotel and Towers November 18. See www.wacap.org for information and tickets.
Kathy Casey, one of the Northwest's most well known chef-writers, has a new cookbook out Kathy Casey's Northwest Table. A book signing took place at the Kathy Casey Food Studios (where else?) on October 19. You can buy her book at www.kathycasey.com or at www.seattledining.com too. October 2006Come see the hit comedic movie Expiration Date and meet the Director-Writer Rick Stevenson afterwards while you enjoy free Salty's White chocolate Mousse Cake and Smith Brother's Chocolate Milk. "The movie is memorable for its unique Native American-inflected Seattle milieu," says Variety. The special screening is 7 p.m. at the West Seattle Admiral Theater Tuesday, October 3. What's the story line? Charles Silvercloud's father and grandfather were both killed by milk trucks on their 25th birthdays. Charlie has accepted this fate and is preparing for his death (buying a cemetery plot, getting a new suit, taking his library books back, etc.). Charlie upsets a young woman when he buys a coffin she planned to buy for her mother. Now Charlie is just trying to die in peace but this crazy woman won't let him. Singing Milkmen will entertain us after the movie. Visit www.expirationdatethemovie.com and www.oasiscinemas.com/admiral.html for more information. Chef's Fest 2006: Every fall, Northwest food and wine lovers gear up for one of the most delicious events of the year, Chefs' Fest, a fundraiser to benefit the East King County YWCA and YWCA Family Village. I invite you to attend on Thursday, October 5 at 7 p.m. at the Hyatt Regency in Bellevue. Leading area restaurants, including Salty's on Alki, along with wineries and breweries will donate their talent and lots of great tastes for you to enjoy. A silent auction fundraiser celebrates their commitment to further practical solutions towards homelessness. Cost is $100. For more information go to www.ywcaworks.org or call YWCA Family Village at (425) 556-1350. Chef Roberto Russo Returns to Alki: Like the movie Three Coins in the Fountain, if you throw in three coins you will return. Chef, Author and Hotelier Roberto Russo must have thrown three coins into Elliott Bay because he is returning to Salty's on Alki Monday, October 16 for Salty's second "Under The Alki Moon" featuring Russo as our guest Tuscan chef at an Italian winemaker's dinner. He comes to us all the way from Cortona where Russo lives on an organic farm and runs a 16th century convent as a hotel. "I have made my home a hotel and make wine, grow olives and organic foods," says Russo. "You too can learn more about venturing to Italy to stay with Russo and his family as Salty's Owners Gerry and Kathy Kingen did this summer. To top it off his site was one of the settings for the movie Under the Tuscan Sun. Russo is one of the authors of Entre Toscane et Ombrie, an Italian recipe book published in French. "We are honoring Russo with a five-course Italian feast prepared by Salty's Chefs Jeremy McLachlan and Gabe Cabrera paired with Italian wines from Small Vineyards," says Salty's Sommelier Tim O'Brien. On hand will be Tuscan Winemaker Antonio Sanguinetti and Small Vineyards Founder Josh Hanson the fastest growing Italian wine importer in America. See more above. A Futurewise Feast with Friends takes place November 9 from 6 to 9 p.m. at Kaspar's Special Event and Catering in Seattle. Northwest farms and food suppliers in partnership with Pioneer Organics will work with Salty's on Alki Banquet Chef Noah Maikisch as well as other Chefs including Peter Birk, Ande Janousek, Pranee Halvorsen and Kaspar Donier to showcase organic tastes for a cause. Each winery will be paired with a restaurant as will an organic grower. This evening will benefit Futurewise an organization to promote healthy communities and cities while protecting farmland, forests and shorelines for this and future generations.
Alki's Managing Partner Bonnie David presented a check for $30,909 to the Muscular Dystrophy Association during the MDA Jerry Lewis Telethon. It aired on the KCPQ 13 Seattle affiliate segment on Labor Day and she was a "star"!
Cooking with Class was held at Alki in September in newly carpeted
banquet rooms (they look marvelous).
KATU-AM Northwest, the morning show on Portland's ABC affiliate station, gave away tickets to Cirque du Solei's "Delirium" opening night performance at the Rose Garden. Salty's in Portland provided five dinners for two paired with the Cirque du Solei tickets. Five lucky couples will view the rehearsal performance, head to Salty's for a delicious dinner, and then head back to the Rose Garden for the performance. The Date of the Week on 105.1 FM The Buzz in Portland included a Salty's "3 for $30" dinner for two. Couples who think they deserve a romantic dinner call the station to plead their case. "We look forward to entertaining the lucky couple," says Portland Managing Partner Linda Addy. September 2006You could say that Salty's is the most award-winning restaurant in the Pacific Northwest. Adding to their already impressive trophy case, Alki won Seattle Weekly’s Best Splurge of 2006. NWSource.com People’s Picks awards chose Redondo as Best Seafood Restaurant 2006 with Alki placing second; Redondo also won Best Outdoor Dining and Most Romantic; Alki won Best Brunch, third year running, with Redondo close on their heals; Alki placed in the top finalists for Best Dessert, Best Steakhouse, Best Place to Dine with a Crowd, Most Romantic and Best Outdoor Dining. In Portland, Salty’s placed in the top 10 on Portland.Citysearch.com for Best Waterfront, Best View, Best Seafood, Most Romantic, Best Group Dining and Best Bar Menu. Wow! Thanks so much for all your votes. Go online to http://www.saltys.com/awards to see the full list of Salty’s awards. Please Help Schoolhouse Supplies in Oregon: The 105.1 Buzz radio station is running their second annual Back to School benefit party at Salty’s on the Columbia, Sunday, 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 http://www.schoolhousesupplies.org for more information. Catch Alki Managing Partner Bonnie David on the MDA Jerry Lewis Labor Day Telethon, Monday, September 4, 2006 between 10:45 and Noon on Fox Channel 13. She will present a check for over $29,000. Salty’s on Alki hosted the MDA Lock Out last spring in their Private Dining Rooms. I caught Salty’s Owner-Partner Kathy Kingen at the phones helping out. The group will be back making calls this November, as a head start for next year’s health care budget. Help clean up Alki Beach September 9. A Surfrider tent will be set up 8:00 a.m. to Noon for those who want to join the Alki Downtown Association take care of their community beach. Refreshments and garbage bags will be provided. No minimum time commitment. Please go online to http://www.surfrider.org for more or email seattle@surfirder.org. Oh Baby! Celebrity Chefs dinner and auction for The March of Dimes features the Pacific Northwest’s top chefs preparing their signature dishes accompanied by some of the region’s best wineries on September 16. It all adds up to an evening of culinary delight and Seattle’s best party at the Seattle Sheraton. Redondo Executive Chef Gabriel Cabrera is one of the chefs chosen by lead Chef John Howie to show his culinary skills. Doors open at 5:00 p.m. with cocktail attire welcome. Tickets are $200 and include access to silent and live auctions. Call (206) 624-1373 or see www.marchofdimes.com/washington/7391_12596.asp for more.
Back to Class: This is our fifth year presenting Cooking with Class to be held Thursday, September 21 at 6:30 p.m. at Salty’s on Alki. Aiding this event are Guest Sommelier Shayn Bjornholm and Guest Chefs Tom Black, Roy Breiman, Gabe Cabrera (from Redondo), Don Curtiss, Chef Daeng, Kaspar Donier, Jane Gibson (from Alki), Josh Green, Kraig Hansen, Joe Haynes, Wayne Johnson, Peter Levine, Jeremy McLachlan (from Alki), Nick Musser, Tamara Murphy, Chris Nelson, John Neumark, Cameon Orel, Ethan Stowell, Michael Weeks and Steve Whippo. Interact with a choice of three chefs and learn select recipes and cooking techniques while raising funds for Providence Senior and Community Services programs including Providence Elder Place and Heritage House at the Market. Cost is just $75. Read more at http://www.seattledining.com/Current/cooking_with_class.htm or email organizer Connie Adams at connie@seattledining.com. Abounding thanks go to Adams and her committee as well as to Salty’s Owners Gerry and Kathy Kingen and Salty’s on Alki Banquets and Catering staff for contributing their Private Dining Rooms and staff time. Save the date Monday, October 16 for an Italian evening to remember, Alki’s Guest Chef Dinner with Italian Cookbook Author-Chef Roberto Russo. He joins us from Tuscany for the second of our now famous Under The Alki Moon wine dinners. . New this year will be a Cooking Class the following day, October 17, with an intimate Italian look at the foods of Tuscany. For the dinner and wine feast, Alki Executive Chef Jeremy McLachlan and Washington Wine Commission Sommelier of 2006 Tim O’Brien will create an Italian five-course feast featuring recipes from Russo’s cookbook, Entre Toscane at Ombrie (published in French by Romain Pages Edition). We’ll have more information in the October newsletter or call (206) 937-1085 for updates. Salty’s Owners Gerry and Kathy Kingen will be in attendance to share their recent experiences with Roberto and his family at his villa, Parco Firoito, a restored 16th-century convent just below the town of Cortona. Russo hosts guests from all over the world at his villa which features organic gardens and Giovese wines (see http://www.parcofiorito.it/old/InGlese/index.htm). To learn more about Tuscan travels, email Larry Snyder at larry@tuscansuntravel.com.
Save October 5 for the Redmond, Washington, YWCA Family Village Chefs’ Fest 2006 at the Bellevue Hyatt Regency, annually a sold-out event. Salty’s is participating along with many other regional restaurants. Enjoy big tastes, wine, spirits and an auction with over 100 items. Cost is $100. Call (425) 556-1350 or go online to http://www.ywcaworks.org for more information.
Alki pastry chef adds warm, moist homemade breads. Get her orange-thyme scone recipe.
French pastries like chocolate croissants are now available on the award-winning weekend brunch buffet line. (Go online to http://www.saltys.com/reservations for reservations.) Jane’s new orange-thyme scones are melt-in-your-mouth perfection. She was willing to share the recipe with us (a guest request) so you can even try them at home. Just go to http://www.saltys.com/recipes/desserts/orangethymescone.asp. We love to entertain your requests for recipes which are published monthly in Salty’s Good Times newsletter also sent out as an email (go to http://saltys.com/contact/private_list.asp to sign on to Salty’s Private Email List). I have to tell you, Jane says this has been the best year ever for her. She said that it is a thrill to work with such talent in her Bread & Pastry Shop. “Everyone contributes,” she says. She’s added an evening shift to handle all the extra work and she’s found wonderful people to add to her crew. You can expect to find great tasting breads also at Salty’s on the Columbia (potato rosemary ciabatta) made by The Portland French Bakery (http://www.portlandfrench.com) and at Redondo Beach (foccacia, pretzel bread and sour dough roll) from The Golden Crown Bakery. August 2006Congratulations to Alki and the Portland Salty's for winning the Award of Excellence with Wine Spectator 2006. The award is given to restaurants whose wine lists offer a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style. We are very proud of Salty’s Sommelier Tim O'Brien and Portland Beverage Manager Jason Ludlow who both lend their knowledge to our wine lists (see www.saltys.com/food_wine/awardwinning_wine.asp. Bite of Oregon with Portland Executive Chef Dana Cress and crew takes place August 11-13. Enjoy tastes from Salty’s (Blackened Salmon Caesar, Cioppino with Dungeness Crab, Dungeness Crab Cocktail, Key Lime Pie Tart) and other top restaurants, Oregon wines, an Iron Chef competition, Oregon craft beers and American-style lagers, music and family fun galore. See more at www.biteoforegon.com. The Auction of Washington Wines will be held at Chateau Ste. Michelle Winery to benefit Children’s Hospital & Regional Medical Center and the Washington Wine Education Foundation August 17-19. Buy tickets at www.auctionofwashingtonwines.org. On August 19 Salty’s Sommelier Tim O’Brien auctions his sommelier services plus six white Chaleur Estate wines from DeLille Cellars (www.delillecellars.com) and a six-year vertical (1998-2003) of Quilceda Creek Cabernet (www.quilcedacreek.com). Alki is in a live auction package with Chuck Reininger and Reininger Winery (www.reiningerwinery.com).
Portland Managing Partner Linda Addy recently appeared in Whiskwise, the Oregonian personality profile. Her favorite cookbook is The French Laundry Cookbook by Thomas Keller. Her most memorable food fiasco: “A family food fiasco involving Spago in Beverly Hills, my father-in-law and Regis Philbin. A group of us were dining , enjoying a holiday vacation, dressed in our best and anticipating our last course, dessert. My father-in-law is easily star-struck, and when he spotted Regis at the bar he could not help squealing and diving happily into his chocolate souffle. The souffle exploded onto the front of my father-in-law's white shirt, and Regis waved with a grin. See the full story which includes Addy's recipe for Summer Green Bean-Edamame Salad at www.oregonlive.com/enter/index.ssf?/search/index.ssf%3f/base/living/115290692795550.xml%3foregonian%3ffdes&coll=7.
The Tacoma Zoobilee sold out as it always does helping to benefit the Point Defiance Zoo and Aquarium. Executive Chef Gabe Cabrera wowed everyone with Salty’s Signature Seafood Chowder. I joined Alki Managing Partner Bonnie David (pictured here) on my birthday last month to help the Alki Beach Business Community clean up Alki Beach. They’ll be at it again September 9, National Paddle Out Day. The July Boys & Girls Seafair Fishing Derby in Elliott Bay had coverage by Seattle Sportsradio 950 KJR outdoor writer and personality Joel Shangle of “Northwest Wild Country.” He set up shop early in the day at Alki to cover the festivities. Salty's Owner Gerry Kingen and Executive Chef Jeremy McLachlan talked with Shangle during the pre-derby promotion. Salty’s gave away brunch certificates. Past guests include Bobby Knight (NCAA Coaching Legend) and Joe Montana (Hall of Fame quarterback). What a guy! July 2006Win a Mintz finder's fee: Are you a sleuth at heart? I'm searching high and low trying to track down a televised piece that featured Salty's on Alki. Salty's Host Brian Ward caught the end of a TV Discovery Travel Channel show that featured Salty's listed at No. 7 as "Best Awesome Places To Eat." It aired on Tuesday, May 23. The first person who gets me the tape of the show or information leading to my getting a tape of the show wins dinner for two at their choice of Salty's three award-winning restaurants. Salty's CFO and Controller Lars Haneberg recently introduced me to Rick Stevenson, a Seattle-area movie writer-director-producer. This extraordinary local talent just released Expiration Date and what a fun film to see. It's an offbeat comedy that turns into a whimsical romance and has many scenes of Seattle and our local neighborhoods. See www.expirationdatethemovie.com.
Help clean up Alki Beach, Sunday, July 9. It may be my birthday but I am all set to help out with the Alki Beach Clean-up. If you can join us, please meet Alki Managing Partner Bonnie David at Seattle's Statue of Liberty on Alki Beach at 7:00 a.m. This is in support of Surfrider, the Seattle Chapter environmental foundation. Enjoy a free Continental Breakfast with hot coffee, fruit and Salty's home-made scones before you head out to pick up litter. Free water bottles provided. Please register by 8:00 a.m. and receive a trash bag and gloves. We'll finish by Noon! Check out www.surfrider.org/seattle. Try the new menu at Salty's on Alki. You'll love a wonderful new dish Truffle Salt-Dusted Alaskan Halibut with roasted-garlic mashed potatoes, medley of forest mushrooms, fennel and tomato salad with a truffle vinaigrette available at dinner only. The Grilled Alder Wood-Smoked Wild Salmon with roasted-garlic mashed potatoes, bacon-wilted spinach and balsamic reduction is available for lunch or dinner. See the Alki menus online at www.saltys.com/seattle/menus.asp.
SAVE-THE-DATE FOODIE EVENTS:
Alki Pastry Baker Chris Maikisch, who is in charge of preparing Salty's famous white cakes, did an outstanding job of putting together a White Chocolate Mousse Cake for the Chaya organization's 10th Anniversary Dinner & Auction last month. His finishing touches helped the cake to sell for a whopping $500. Chaya is a community-based non-profit organization addressing the needs of South Asian women in times of crisis and need. Find out more online at www.chayaseattle.org. June 2006World News Worth Knowing: It started from a story by writer Mike Halliday of the Federal Way Mirror who reported that Salty's Owners Kathy and Gerry Kingen, along with Redondo Manager Shay Boden, saved the life of a diver in distress. It was then picked up by Cyber Diver News Network, a news web site for scuba divers, which honored the Kingens and Boden as their Heroes of the Week. How did it happen? While dining at Redondo, the Kingens noticed two divers struggling in the waters of Redondo Beach. They ran out of the restaurant and into the water, clothes and all! Boden ran with them. It took all their strength to pull the diver out because of heavy scuba gear. Fortunately a fellow restaurant patron who is a doctor helped with CPR. The distressed diver was taken to the hospital where she later recovered. The story wasn't over though. The exceptional Boden returned to her work at Salty's with wet clothes. "We were busy and I needed to help," she reports. Read the complete story at www.cdnn.info/news/safety/s060504.html. Portland Salty's guests generated more than $1,400 in March and April
for the Oregon Food Bank which works to stop hunger and its root
causes. The Washington Wine Highway is connecting Eastern and Western Washington in the State's inaugural culinary and wine tourism event Saturday, June 3, to Sunday, June 4, on the grounds of Chateau Ste. Michelle Wine Estates in Woodinville. This two-day event is open to the public from 11:00 a.m. to 6:00 p.m. for wine tasting and food pairings. Attendees must be 21. See more at www.WashingtonWineHighway.com.
Salty's Portland crew joined Willakenzie Estates Winery in their Cellar Club Event on May 20 to cater the event for the third year in a row. Portland Sous Chef Josh Gibler presented Salty's finest! Willakenzie produces some of Oregon's most acclaimed Pinot Noir and Pinot Gris in the Burgundy tradition. They strongly believe in sustainable viticulture. "We're very proud to be associated with the Willakenzie Winery," says Portland Managing Partner Linda Addy. See more at www.willakenzie.com.
Jason Ludlow, formerly of Fleming's and Portland Chop House, has joined the Portland Salty's team. Ludlow is a certified Sommelier. Welcome, Jason! May 2006KING-TV's Evening Magazine Host John Curley announced Best of Washington results. Alki scored high in several categories including best all-you-can-eat buffet, best outdoor dining, and best seafood. Kudos to Alki team members!
Hot news from Salty's Portland's PR Maven Bette Sinclair that More Good Day Oregon on FOX 12 Oregon KPTV-TV will feature Salty's Brunch for Mother's Day as part of their TGIF segment on Friday, May 12. Tune in! The second annual Seattle Cheese Festival is taking place at Pike Place Market May 12-14. The weekend will be devoted to the many splendors of cheese, in particular, artisan cheeses. Salty's on Alki supports these efforts with Chef's Trio of Artisan Cheeses on the dinner appetizer menu. Seal of approval here! See more at http://www.seattleweekly.com/food/0519/050511_food_cheese.php Mother's Day will be exciting for many of us, but especially for Executive Chef Dana Cress from Salty's in Portland. He'll cook in the kitchen for the James Beard House in New York with Mother's Bistro & Bar Chef-Owner Lisa Schroeder. She invited Cress to join her May 14 to prepare a Mother's Day Brunch at the prestigious James Beard House. See more at www.jamesbeard.org. Did you get over to the ninth annual Taste Washington's "Ultimate
Wine Tour" on Pier 30? Redondo Training Manager Scott McDowell recently received a call he won't forget. Turns out we lost a friend of Salty's at Redondo to cancer. She was a wonderful woman who had been coming to Redondo for many years and had befriended Scott. One of her last wishes was to celebrate her life with dinner at her favorite restaurant, Salty's at Redondo. McDowell and her friends and family got to bid her farewell and thank her for her friendship. At a later gathering, also at Redondo, "Family and friends came together from all over the world to remember her after she passed away," said McDowell. In a very touching moment, the family patriarch stood up and asked the family to raise a toast to Scott for the friendship he had shown over the years to their beloved friend and relative. "I was humbled and honored by this gesture," says Mc Dowell. There wasn't a dry eye in the restaurant.
April 2006Mintz–Her words. By Eileen Mintz, Public Relations Spokesperson for Salty’sI am still smiling as I think of the awards we just received from the Washington Wine Commission. To say that I screamed with excitement as they were announced is an understatement. Even our staff who attended with me at the Triple Door went crazy! Also thrilling was seeing the two-page layout announcing our awards in the Seattle Times Pacific Magazine on March 20. You must visit Salty’s on Alki to see the exquisite goblet on display along with the award plaques for Best Restaurant of the Year, Sommelier of the Year and Fine Dining Grand Award. Congratulations to Redondo Managing Partner Terianne Broyles and Executive Chef Gabriel Cabrera for winning Federal Way Mirror awards. This contest covers not only Federal Way, but also Des Moines, Northeast Tacoma, Kent and Auburn. Salty’s at Redondo won for Best Seafood and Best Brunch!
Sysco’s annual food show "Recipe for Success" is coming to the Oregon Convention Center. Salty’s in Portland Executive Chef Dana Cress will vie with seven other Portland chefs in a Black Box Competition at 1:30 on April 12. We wish you the best of luck, Dana, and have fun! For more go to http://www.syscoportland.com. Salty’s Portland Chef Dana Cress recently competed in the Taste of Tillamook County chef event. You must try his recipe Poached Crab Legs in Sherry Butter Sauce at home: Poached Crab Legs in Sherry Butter SauceBy Portland Chef Dana Cress1 pound Dungeness crab legs In a deep sauce pan, combine the water, sherry, tarragon, shallots, garlic, pepper and salt and bring to a simmer. Add the crab legs to the poaching liquid. The crab legs should take about 12-15 minutes to cook depending on their size. Once the crab legs are finished, remove the legs from the poaching liquid, reduce the remaining liquid by 90%, slowly whisk in the butter to a reduction over a very low flame. Enjoy! March 2006It’s going to be a hot brunch when six Firefighter Calendar Pin-ups arrive Saturday, March 18, at Alki. Don’t miss out on the 15th Annual Chocolate for Choice event on Wednesday, March 8 at Ellis Pavilion, Safeco Field in Seattle. Alki Pastry Chef Jane Gibson will hand out chocolates as well as enter the Chocolate Design Contest. For more information and to buy tickets call (206) 624-1990. Attend the Taste of Tillamook County competition Saturday, March 18, and catch Portland Salty’s Chef Dana Cress in a Black Box competition on the Chef’s Stage. It’s taking place at the Tillamook County Fairgrounds Convention Center in Tillamook, Oregon from 1:00 to 2:30 p.m. See more at http://www.tasteoftillamookcounty.com/chefs.htm. Time again for the annual Syrah Wine Tasting at Alki on March 21, 5-8 p.m. Don’t miss this evening headed by Sommeliers Tim O’Brien of Salty’s and David LeClaire. It’s a great way to support FareStart as well as taste 30 Northwest wineries that produce Syrah. Go to http://www.farestart.org for more information and to buy tickets or send a check for $30 to Wine Events & Promotions, 9518 4th Ave. NE Seattle, WA 98115. Hurry! Hey, a party!! Free cake for all says Alki’s “Friday Guy.” Please join me in celebrating Singer-Pianist Victor Janusz’s one-year anniversary at the Alki Café-Bar Friday, March 24. He is going to spotlight his entire quartet with a great musical revue.
Palate & Palette, An Artistic Salute to Jacques Pepin’s 70th Birthday takes place on Thursday, March 30, 6:30 to 8:30 pm. Attendees will savor skillfully crafted hors d’oeuvres while viewing a themed art exhibit created by Northwest artists. The evening features a raffle, silent auction as well as live auction presided by local celebrities Tom Douglas and Thierry Rautureau. Tickets are $75 ($25 is tax deductible) and all proceeds benefit The Culinary Trust of IACP. Endangered Treasures: A Celebration of Cookbook Preservation will be held Friday, March 31, 7-10 p.m. Martin Yan and Mas Masumoto celebrate where the “Far East meets the Pacific Northwest,” culinary traditions inspired by Japanese and Chinese immigrants during the first half of the 20th century. The event features Asian-themed appetizers and sake, followed by a Chinese-Cantonese dinner developed from historic cookbooks and prepared by the chefs at Wild Ginger. Endangered Treasures will also feature a silent and live auction. A portion of the proceeds will benefit the Wing Luke Asian Museum to assist in the preservation of historical Japanese and Chinese cookbook collections. Tickets are $135 ($70 is tax deductible). We’re on the internet at http://www.cornichon.org where critic Ronald Holden wrote about Alki Banquet Chef Noah Maikisch, “This easygoing ‘Salty of the earth’ chef works with a dedicated sales force and together they make any occasion special!” You and the banquet staff rock, Noah! We’re a Winner! The Wine Enthusiast awarded Salty’s on Alki and Sommelier Tim O’Brien as America’s Most Wine Friendly Restaurant 2006. Congratulations to Salty’s team who should be proud of this award of distinction commemorating their outstanding restaurant wine training, glassware and wine marketing! Celebrity sighting at Alki had me excited! Alki Managing Partner Bonnie David, Operations Manager Mary Davis and Executive Chef Jeremy McLachlan entertained the Dallas Mavericks at a late supper after their game with the Sonics. “A good time was had by all,” says David. “Chef Jeremy’s menu wowed them Free cake at Alki’s “Friday Guy” party.SEATTLE – Alki is celebrating Singer-Pianist Victor Janusz’s one-year anniversary as “The Friday Night Guy” on what else but a Friday, March 24. The set will include his regular sideman Bassist Tim Koss as well as special guests. Expect a festive, eclectic musical set that has become Janusz’s musical trademark: tunes from the hit CD Cosmo Street, jazz standards such as “God Bless the Child” and “Round Midnight,” pop-rock gems such as Steely Dan's “Deacon Blues,” REM's “Man on the Moon,” among many others.
“I’m most grateful to have this great musical venue at Salty’s and the many regulars and friends I’ve made over the past year. It’s made it a most remarkable and magical time in my life. A big Thank-You to all who have made it happen!” When Janusz debuted at Alki nearly a year ago, Tom Scanlon in the Seattle Times wrote: “The candles, the fireplace, the water-to-skyline view, the cocktails ... and, to top it off, a skillful piano-playing lounge singer, Victor Janusz. His performance seems to blend in with the atmosphere, like an olive floating in a well-crafted martini.… He sounds like Vince Guaraldi meets Billy Joel.” February 2006
Come also to the Salty's on the Columbia booth both Friday and Saturday for Seafood Chowder, Ceviche, Wedge Salad with Dungeness crab, Gorgonzola dressing, and Columbia Pastry Chef Darla Swanson's Key Lime Tart. "Savor the flavors, chat with local winemakers, experience the bounty of Oregon and stop by our booth to chat with us," says Columbia Managing Partner Linda Addy. This event benefits the National Multiple Sclerosis Society. See more at www.oregonseafoodfestival.com. Ste. Michelle Wine Estates is partnering with Salty's on Alki Sommelier Tim O'Brien and Executive Chef Jeremy McLachlan to present Cold Creek Vineyard Winemaker's Dinner at Alki Wednesday, March 1. (See Wine Blog.)
Salty's on Alki Executive Chef Jeremy McLachlan (see photo) and Pastry Sous Chef James Gibson put together a fantastic dinner at Farestart's Guest Chef Night in January. Joining me at the table were Salty's Owner Gerry Kingen and Alki's Managing Partner Bonnie David. "It was just splendid," exclaims David. "I am thrilled that our sold-out dinner benefited so many." To date, over $1,000,000 (yes, that's one million dollars) has been raised through Guest Chef Night. The 15th Annual Chocolate for Choice event at Ellis Pavilion at Safeco Field is coming Wednesday, March 8. Get your ticket now for an evening of unlimited access to tasty chocolates. Alki Pastry Chef Jane Gibson will hand out chocolates as well as enter the Chocolate Design Contest. For more information and to buy tickets (starting at $35) call (206) 624-1990. Donate $75-$100 and you can be "A Chocolate Fudge Lover" and receive a box of chocolates with your ticket. Not to be missed!
Read about the Northwest Barry Callebaut Ambassador Jane Gibson and her recipe for "Killer Chocolate Kake" in my story "Chocolate lover's dream." January 2006
Alki Chef Jeremy McLachlan and Sommelier Tim O’Brien are sharing Dr. Vino aka Doc Cummings’ microphone this Saturday, January 7 on KVI-570 Talk Radio at 6:00 pm. He will feature Alki’s new menu items with wine pairings from the featured winemaker. Tune in to learn more about pairing wine with seafood and steak with McLachlan and O’Brien. Former Alki Chef Dan Thiessen is a new radio show host on KVI-570 Talk Radio at 11:00 a.m. Saturdays, starting January 7. He will give cooking advice and hints as well as answer listeners’ kitchen questions. Tune in. South Seattle Community College’s Fund-Raiser “Gifts from the Earth” is scheduled for Saturday, January 28, 2006. This annual event recognizes South Seattle Community College’s Culinary Arts and Wine Studies programs. Proceeds benefit students and programs, such as scholarships, program equipment and tutoring. The event takes place beginning at 5:00 p.m. with wine tasting and hors d’oeuvres followed by a multi-course dinner and mini and live auctions. Preparing meals for two tables for the evening is Chef Jeremy McLachlan. He will be joined by other great chefs of Seattle such as Wayne Johnson, Bobby Moore, John Sarich, Kaspar Donier, Bill Morris, Charles Ramsayer and Roy Brieman to name a few! Over 23 different wines will be served with the guidance of Sommeliers Tim O’Brien of Salty’s and Christopher Chan of The Rainer Club. Call the SSCC office at (206) 764-5809 for more event information and reservations. Portland Business Alliance Government Affairs Director Cameron Vaughan-Tyler issued a letter of gratitude to Portland Salty’s Managing Partner Linda Addy for a contribution to the Katrina Challenge Fund. Salty’s on the Columbia’s contribution of $505 was matched by a grant from one of the Alliance members and will go directly to evacuees who have made their way to Portland to start a new life. For more information, see www.portlandalliance.com. Salty’s on Alki and Redondo both sponsored “Giving Trees” to benefit R. Place of Refuge Network, a non-profit organization, which is aiding Hurricane Katrina victims relocating to Washington State. Hanging from the trees were gift tags that guests chose to purchase for the children. Founder Kelly Carroll says, “Our mission is to provide outreach services to people, organizations or causes in need of resources through random acts of kindness.” For more information, please go online to www.rplaceofrefuge.org or call Carroll at (206) 255-1178. Portland Public Relations Maven Bette Sinclair reports that a visit from Fox-12/KPTV Portland Weatherman Andy Carson early one morning brought cheers from the Salty’s on the Columbia staff, many who came to oversee a television show in the making. Andy was at Salty’s from 5:00 to 9:00 a.m. to film his on-air show morning segment. He was treated to a sampling of mochas and mocktails that our staff prepared. During the shoot Carson was able to give a snapshot view of the elaborately decorated holiday ships on the river, which were waiting to entertain guests thoroughly the holiday season. “More than 10 boats pulled up in front of Salty’s and paraded around for all to enjoy,” says Portland Managing Partner Linda Addy. She gifted the ship captains with brunch certificates as a way of thanking them for their annual gift of joy as well as to honor the many hours they commit to this holiday tradition. For more on what’s happening in January at Salty’s, please go to our current Good Times News Blog. |
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Our
favorite Italian Chef Roberto Russo (he was the guest
chef at a recent Alki winemaker's dinner) had guests from Salty's at
his Cortona Villa in Italy this past month. He's pictured here (center)
with visitors Alki Chef Jeremy McLachlan and Accounting-Office
Manager Maggie Hanson. McLachlan says, "I learned cooking
techniques in Italy that I'm using in my new Market Sheet. Look for
Puget Sound Clam Risotto with Seafood Sausage, Oven-Roasted Tomatoes
and House-made Ricotta. The seafood risotto I discovered in Venice.
I also learned how to make pecorino cheese. The pecorino cheese needs
to sit for a couple of months so you will see it in future dishes. Did
you know that ricotta means to re-cook? We'll take the whey from pecorino
cheese and cook it to make the ricotta. Look for other Italian-inspired
dishes on my market sheets online." See 
The
Best of Seattle Magazine Party held at Fremont Studios
featured tastes from restaurants including Salty's on Alki. Alki Executive
Chef Jeremy McLachlan and Executive Pastry Chef
smiled for my camera along with King-5's Evening Magazine
Host John Curley (right) who won the Reader's Choice
award for Local TV Personality. Other Reader's Choice awards: Best Washington
Winery went to Chateau Ste. Michelle, Best Local Sports
Figure went to Mariner Ichiro Suzuki and Best TV Morning
News Anchor Team went to Joyce Taylor and Brad
Goode of KING-5. Helping distribute over 3,000 Spicy Ahi Tuna
Wonton Cups with Wasabi Tobiko, Prawn Bibb Lettuce Cups and Holiday
Chocolates were Alki Pastry Sous Chef James Gibson
and Pastry Chef Antoine Rondenet. 
Be
sure to listen to The Mark & Dave Show on KEX/AM
620 Radio in Portland in December and you may win a free dinner
at Salty's. 
Catering
Chef Noah Maikisch and Catering Sous Chef John
Louderback (both pictured here, right to left) did a splendid
job at the fundraiser Futurewise "Feast with Friends" held last month
at Kaspar's Special Events and Catering to a sold-out crowd. They could
hardly keep up with the demand for oysters, a popular taste with wine.
November
3, 4 and 5 at Qwest Field Plaza. This show packs it all in: food products,
wine tasting, kitchen remodels, cooking equipment. If it has to do with
food, it's there. Friday, November 3 at 3 p.m. Alki Pastry Chef Jane
Gibson will be on the Chef Stage to show people how to make
holiday chocolates. Saturday, November 4 at 3 p.m., Redondo Executive
Chef Gabriel Cabrera will demo a sauté of prawns,
scallops and halibut with a chive potato cake and asparagus with lobster
cream sauce. Thanks for keeping an eye out for our waistlines, both
of you. This event is open to the public and tickets can be purchased
at the door for $15. Discount tickets ($12) are available at QFC.
On
November 16, Seattle Magazine will
hold its "Best of 2006" event, open to the general
public. Readers and editors of the magazine vote for the best in numerous
categories. Fifteen of the area's best restaurants will provide food
for guests to sample. Naturally, Salty's on Alki will be there, along
with El Gaucho, Barking Frog, Coco la ti da, Crush, Harvest Vine, Lark,
Pomegranate, Ray's Boathouse, Restaurant Zöe, Taste SAM, Theo Chocolate,
Union, Volterra, Waterfront, Earth & Ocean, McCormick & Schmick's,
Fran's Chocolates and Gelatiamo. Fourteen Washington wineries and two
breweries along with SKYY Vodka will also provide samples. Music will
be provided by LeRoy Bell and His Only Friends (you
have got to love that name), Cheryl Serio and the Dudley Manlove
Quartet. It all starts at 6:30 p.m. at the Fremont Studios.
Brown Paper Tickets are selling tickets at 
Now
here's an interesting fundraiser: Sips & Shoes.
It's the first ever wine tasting and shoe extravaganza and will benefit
the WSCFF Burn Foundation. All women who attend will
bring a pair of new or almost new shoes for a display and silent auction.
Local boutique shoe stores will display the latest fashions. A collection
of Northwest wineries will pour sips and firefighters will be on hand
to sell and sign their calendars (you do remember that one of these
firefighters is the son of Redondo Executive Chef Gabriel Cabrera,
right?). The event takes place November 19 at the Seattle Grand Hyatt
from 4 to 7 p.m. Tickets are $35 and can be purchased at 
I
recently submitted a recipe for "Jane's Best Cake Ever" on behalf of
Salty's Pastry Chef Jane Gibson to share with KCTS-TV
in Seattle. Although I had hoped to get it included in their cookbook,
they put the "frosting on the cake" and asked Gibson to bake it for
Host George Ray (pictured here with Gibson) and Producers
Paula Nemzek and Nicole Metcalf for
an upcoming Chef's Cooks TV show. The airdate is undecided but do watch
KCTS-TV Cooks Favorite Recipes, 10 Delicious Years which airs Saturday,
October 28 at 11 a.m. and 3 p.m., and again on Sunday, October 29 at
2:00 p.m. Visit 
In
attendance at the Washington Wine Retail Awards party,
held recently at Salty's on Alki, were the Commission's new Executive
Director Robin Pollard and Marketing Developer Managing
Director Colleen Redfield (pictured here). Pollard's
job is leading the Washington wine industry's programs, focusing on
branding of the Washington wine category and legislative initiatives.
Chefs
included Trader Vic's James Hassell pictured here with
culinary students (photo is courtesy of Tom Mehren
of 
Redondo's
Executive Chef Gabriel Cabrera (pictured here) met
his adoring public at a champagne private party for the March
of Dimes Celebrity Auction. He signed gift bottles for those
in attendance. Afterwards he was in the Grand Ballroom representing
Salty's at Redondo giving out tastes along with other celebrity chefs.
His taste was seared Alaskan halibut with tomato-caper-white balsamic
vinaigrette. Yummy! 
Salty’s Portland PR Maven Bette Sinclair says Salty’s on
the Columbia got a lot of play on 105.1 FM The Buzz Afternoon Show when
they promoted a drink featured on Salty’s menu called The Buzz
Afternoon Cocktail. Salty’s and the Buzz team Dr. Doug, Daria and
Skippy teamed up to raise funds for DoveLewis, a 24-hour emergency and
ICU hospital for animals. Go online to dovelewis.org for more information
and contributions. The Buzz Cocktail recipe was featured in PortlandPicks
(
Sweetfest 2006 recently featured Alki Pastry Chef Jane Gibson on stage
at Marymoor Park in Redmond, Washington, when she showed off her pastry
talents by demonstrating her recipe for “Jane’s Killer Chocolate
Kake” in a benefit for the Moyer Foundation. Go online to 
Just picked up the 2007 Firefighter’s Calendar and noticed our
Redondo Executive Chef Gabe’s son, Derek Cabrera, as Mr. September!
Cabrera, a 6’3”, 220-pound hunk, says he joined the fire
service because it was a respectable career and that he enjoys the camaraderie
in the Tacoma Fire Department. Exercising is important to him but he
also loves to travel and spend time with family and friends. We hope
to have the 2007 calendars available for purchase at Redondo soon or
go online to 
I
just saw a private unveiling of the 2007 Firefighter Calendar.
You can attend the public Calendar Release party August 11. See 
Salty's
on Alki and Owner Gerry Kingen recently hosted Steven Rinella
(pictured left with Kingen, right), travel writer and correspondent
for Outside Magazine. This outdoorsman and adventurous eater
wrote the memoir, travelogue and cookbook, The Scavenger's Guide
to Haute Cuisine. He says, "It's a love song to hunting, fishing
and the American wild." He chronicles his quest to collect ingredients
from around the world for a 45-course feast inspired by Escoffier's
Le Guide Culinaire, the famous 1903 cookbook noted as the greatest
haute cuisine book ever written. "It took one year to hunt for the food
and three days to prepare and eat it," says Rinella. His book explains
the philosophy behind his challenging menu. Worth reading! Check out
The
Redondo outdoor Seafood Bar is open for summertime beach food. Enjoy
Colossal Clams & Strips with spicy Jalapeño-Cilantro Sauce
(see photo) and Chilled Blackened Salmon Caesar. Eat at the rustic outdoor
benches or take it with you to picnic on the beach. Kids menu, too!
See 
Portland
Managing Partner Linda Addy is pictured here presenting the check
to Bob Morris, Food Resource Development Manager of the Oregon
Food Bank. Ron and Cheryl Blehm donated $400 and won an auction
for Portland Chef Dana Cress to prepare dinner for six in their
home. Long-time guests at Salty's the Blehms had their first date there
and married just six months later on Valentine's Day (see photo). 
Ron
is President of RAPCO Industries, Inc. in Vancouver, Washington, where
he manufactures Carbide-tipped saw chains. Cheryl does volunteer work
for Oregon State University Extension program in the Nutritional Food
Education program that benefits at-risk youth by teaching them how easy,
fun and beneficial it is to prepare and enjoy nutritional food at home
with their peers. She also does fund-raising for hospice organizations.
"Salty's is a favorite venue for out-of-town guests, business and family
entertaining as they specialize in exquisite culinary delights," says
Cheryl. Many thanks to the Blehms for their generous support of the
Oregon Food Bank. Find out more about the Oregon Food Bank at 
Salty's
in Portland Executive Chef Dana Cress has just returned from
preparing Mother's Day Brunch at the prestigious New York James Beard
House (see photo). He joined Mother's Bistro & Bar Chef-Owner
Lisa Schroeder, also of Portland, and his wife, Kim Cress,
chef de cuisine for Momma Mia Trattoria, Schroeder's second restaurant.
The Chefs and the small crew worked feverishly in a small kitchen cooking
for a group of 75. He reports, "Working in a small kitchen required
full use of my organization skills!" The four appetizers, a salad course,
pasta course of Tarragon Gnocchi with Lobster and a main course of Marionberry-glazed
Magret of Duck, plus a dessert of frozen chocolate truffles was received
with accolades. "This luncheon reflected our pride in Northwest produce
as we had shipped over 500 pounds to the Beard House for the event,"
says Cress. 
Alki
Pastry Chef Jane Gibson saved me from a near fatal accident!
I was so excited to see the new lavash dough-making machine in her
Alki kitchen that I walked onto the rubber padding with high heels!
What a mistake! Within seconds I had lost my balance falling into one
machine and was heading onto the cement floor, head first. I yelled
at Jane, "Grab me!" Within a second of my scream, Jane grabbed my jacket
and pulled me upright. I have never been so relieved and grateful. I
learned my lesson: Never wear high heels near rubber-hole floor pads.
Thank you, Jane, for such fast work. I went back later to photograph
Sous Chef James Gibson (see photo) making lavash. 
I
was thrilled to attend the Fred Hutchinson Cancer Research Center
15th Anniversary Premier Chefs Dinner at the Grand Hyatt Seattle hotel
in May. Some 280 guests helped to raise over $307,000 for the Center.
Board members and chefs, including Eric Lenard, Russell Lowell, Brian
Scheehser and Tom Black, donated their time to organize the
event. Courses were paired with Northwest wines provided by The Tasting
Room. Emcee for the evening was Puget Sound Business Journal
Columnist Patti Payne, pictured here looking very glamorous,
and Radio Broadcaster Larry Flynn. John Sarich, culinary director
of Chateau Ste. Michelle, worked behind the scenes with chef
interviews. 
Tuxes
& Tails celebrates their 17th annual Celebrity and Pet Fashion
Show and Auction to benefit the Humane Society for Seattle-King
County on Saturday, May 6. To coordinate with our auction package, KOMO-TV
and KOMO Radio 1000 Consumerman Herb Weisbaum filmed a piece
at Alki which will be up on the two big screens at the event. I will
be there and easy to find, just look for my red cowgirl hat befitting
their Western theme! I look forward to sitting between the two mustaches
of Herb Weisbaum and KIRO-TV's Steve Raible. There is still time
to buy tickets. Go online to 
Well,
we did! Alki Executive Chef Jeremy McLachlan (pictured here second
from left) headed the Salty's team which included Pastry Chef Jane
Gibson (left), Pastry Sous Chef James Gibson (right) and
Chef-Apprentice William Ip (second from right). They gave out
sample foods and dessert treats for the trade industry and as well as
for the grand consumer tasting. Their hours of community service are
greatly appreciated! 
Salty's
in Portland is partnering with the Oregon Food Bank to generate donations
to work to eliminate hunger and its root causes. During April every
dollar guests donate when dining with us will be matched by Salty’s.
Every dollar generates six pounds of food worth $7. Executive Chef Dana
Cress is also volunteering his time and talent to cook dinner for
four at your home. Place your bid on the auction in our lobby. Proceeds
from the highest bid go directly to the Oregon Food Bank. See more online
at 
I
recently joined Firefighter Calendar pin-ups at an Alki Saturday
Brunch for a calendar-signing event. They are pictured here left to
right: Rick Catlin, Charles Covington, Mark Bishop and Brian
Brown. They signed calendars and went from table to table to meet
our guests. I asked cover-guy Brown about working out and he says it’s
not easy maintaining six-pack abs. I also discovered that May Calendar
Firefighter Bishop has a son who is an aspiring film director and that
March Calendar Firefighter Catlin is shaving his head in support of
a friend battling cancer. Also at the table was Director Rod Heivilin,
who said he’s organized the next judging for the 2007 calendar on May
17 at the Premier Club, one block south of Safeco Field. Doors open
at 7:00 p.m., event begins at 7:30 pm. Purchase $20 tickets at 
Get
ready for the upcoming Taste Washington, The Ultimate Wine Tour Grand
Tasting. It’s held Saturday, April 8 at Pier 30 (2431 E. Marginal
Way South) in Seattle. Takes place 4:00 to 7:00 p.m. with a new one-day
wine-centric event that is meant to create a rich and rewarding experience
for wine lovers. Alki Executive Chef Jeremy McLachlan and his kitchen
and catering staff will hand out appetizers to the 2,000 expected to
attend. Everyone will receive a Riedel wine glass, meet Washington winemakers,
sample hundreds of award-winning wines and enjoy great tastes from selected
restaurant winners from the WWC. Seminars, too. Guests will try their
luck at the Ring Toss and Wheel of Wine for prizes as well as watch
local celebrity chefs demonstrate their skills in the demo kitchens.
Purchase $125 tickets online at 
These hunks are visiting because Salty’s Server and Hostess Tegan Smith, who saw my name on the back of their calendar, asked, “Well, why can’t they come to Salty’s?” It only took a phone call to Director Rod Heivilin! Come join us 10 a.m. to 1 p.m. to buy an autographed Firefighter Calendar for 2006. Proceeds go to the Burn Foundation, which is in its eleventh year of raising funds with the calendars displaying photographs by Team Photogenic. It’s a sight to behold. How would I know? I was at the judging!! 
On March 28, Seattle welcomes 1200 “foodies” arriving from all over the world to attend the IACP, the International Association of Culinary Professionals Conference. They will tour Seattle, attend seminars and learn about all that is food fabulous in our town. Two outstanding parties are open to non-conference attendees; RSVP the IACP office at (800) 928-4227. Who knows, you could be the next Jacques Pepin (see photo)!
On this special night Janusz spotlights his entire quartet which includes himself and Koss as well as Mark Taylor on saxophone and Mark Jelsing on drums, all of whom have appeared in “Random Acts of Music” at Alki over the last year. Other random guests include Saxophone-star Brian Kent, Singers Elizabeth Carpenter and Joanne Klein, Drummers Mark Jelsing and Kathy Koss, and Violinist Tyler Reilly. 
"Winter
is a celebration of all things Oregon, but most specifically Oregon
seafood and wines," says Oregon Seafood & Wine Festival Coordinator
Sean Guard. He and his wife Annie (see photo) came to dine with
me recently at Salty's on Alki to talk about this fabulous event scheduled
for Friday and Saturday, February 3-4, at the Oregon Convention Center.
Hours are 3-10 p.m. on Friday and 11 a.m. to 10 p.m. on Saturday. Experience
not only all varieties of seafood from many local restaurants, food
and wine exhibits and demonstrations, but also music. "All ages are
welcome," says Guard. "You'll see the world's largest seafood cocktail,
great Oregon beers and live jazz." 
Will
we ever forget the story of the year from Salty's on Alki? Unbelievably,
Sommelier Tim O'Brien coaxed a sea lion off the roof of a Toyota
Prius in the parking lot adjacent to Elliott Bay. (
It's
not too early to RSVP for the annual Sexy Syrah Wine Tasting at Salty's
on Alki held on Tuesday, March 21, 5-8 pm. Don't miss this event
headed by Sommeliers Tim O'Brien of Salty's and David LeClaire
of Seattle (see photo). It's another fabulous way to support FareStart
as well as taste Syrah from 30 Northwest wineries that produce Syrah.
Go to 
Alki
Executive Chef Jeremy McLachlan has a passion for giving back
to the community and plans to continue that pursuit in Seattle. His
first event takes place at Guest Chef Night for FareStart on
January 12, with seatings 5:30 to 7:45 p.m. As of this writing, FareStart
has a waiting list for this dinner, but I say call anyway! You never
know! It’s only $19.95 for three courses. McLachlan’s first
course: Gerard and Dominique lox salmon, watercress chèvre salad,
crème fraîche and tobiko. Second course: Seared sea bass
with forest mushroom ragout, merlot syrup, herb salad. From Alki Pastry
Chef Jane Gibson, the third course is a caramelized banana and
chocolate tart. FareStart, a non-profit organization, provides community
that empowers people to create new opportunity through food service
training, life skills training and job placement. It’s truly an
experience to see the graduates on this special night with the Guest
Chefs in attendance. Go online to 
