WINE TALK BLOG

by Salty's Sommelier Tim O'Brien [ Email ]

February 2008

Wine flights of fancy.

SEATTLE & PORTLAND – Salty’s Sommeliers have concocted a trio of love potions for our Chef’s Crab Lover’s Feast for February. We are calling it our Flight of Fancy, matching a wine with each crab course. You’ve noticed the commonality of language when referring to romance, food and wine. We love to talk about compatibility, then there’s food-friendliness, the perfect pairings. Our Crab Lover’s Feast of three courses with a Wine Flight of Fancy will allow you and your date to test the waters.

We have chosen a taster of Champagne to accompany the first course – Crab and Brie Fondido with Tortilla Chips, Crostini with Roasted Garlic Puree – because like a great appetizer it starts light yet exuberant, it’s the whisper that turns into a kiss. Next, Riesling is a classic pairing with crab and our second course – Crab and Corn Chowder with Pablano Relish and Tortilla Strips – they are the perfect couple neither outshining the other but rather bringing out the best in each other. Finally, we suggest Chardonnay with the third course – Herb-Roasted Dungeness Crab and Polenta Baked with Queso Oaxaca and Cabbage Pico – because its flavor lingers pleasantly on your palate like a lover’s kiss. Watch for the roasted flavors of the crab to be highlighted by the toasty oak elements in your taster of Chardonnay. Like the perfect date this is a win-win proposition

On a final note, Salty’s Wine Month is coming up in March and we have to mention – what with all this innuendo – we have an annual wine-tasting event at Alki called Sexy Syrah coming up in April. Watch our Wine Talk Blog for more. Here’s to your love feasts and wine flights of fancy – make a reservation at www.Saltys.com/reservations and we will take care of the rest.

January 2008

Wine Flights take off at Salty's.

SEATTLE AND PORTLAND – A great way to start any meal at Salty's – like our Blue Plate Special – is to start off with an aperitif and a "Wine Flight," our newest twist in wine tasting.

Tim O'Brien, Salty's head Sommelier explains, "A wine flight is different wines served in two-ounce tasting glasses to give our guests a chance to compare one wine to another."

The options are endless, he says. "At Redondo we're offering a Sparkling Champagne flight that's very popular as well as a flight of red wines. Alki is offering a flight of Cabernet, Malbec and Pinot Noir. At Salty's in Portland, the wine-by-the-glass menu will now include a two-ounce portion so you can create your own wine flights choosing any wines listed."

He says guests can compare Chardonnays from France to ones from California and Washington or many other mini sampling collections. "It's great tasting fun and our sommeliers can help make it an educational experience as well. They're trained to help answer questions on the wine labels and vintages our guests might like to include on their flight-tests. It's a wonderful way to experience the far corners of the wine world without overspending or overindulging."

Combined with our imaginative appetizer dishes, our new wine flights make great tasting preludes to a Salty's Blue Plate Special. Redondo and Alki list wine flights on their Market Sheets; in Portland flights start this Saturday, January 5, and will be listed on the wine menu.

Alki - http://www.saltys.com/seattle/menus.asp
Redondo – http://www.saltys.com/seattle_south/menus.asp
Columbia - http://www.saltys.com/portland/menus/Portland_Wine.pdf

Make reservations at http://www.saltys.com/reservations or call us anytime.

Alki wine dinner features new cookbook.

SEATTLE – Italian Chef Roberto Russo comes to Salty's on Alki for his third annual "Under the Alki Moon" wine dinner. He will introduce his new cookbook Good Ciao with collaborator Kathryn Kingen, Salty's co-owner. She is pictured here in Tuscany with husband Gerry at Russo's villa, Parco Fiorito. Russo will give away three nights bed and breakfast for two at Parco Fiorito, with two single sessions of the hammam (Turkish bath). You will want to join him at Salty's on Alki, Tuesday, January 15.

Salty's Sommelier Tim O'Brien has assembled an all-star lineup of Washington wines – Sauvignon Blanc, Viognier, Merlot, Cabernet, classic Bordeaux blend, Pinot Noir and Port – to pair with these culinary creations:

Passed Appetizers – Pancetta-Wrapped Prunes and Bananas by Chef Roberto Russo; Salmon Carpaccio with Arugula by Columbia Chef Dana Cress; Seafood Crudo by Redondo Chef Gabriel Cabrera
1st – Tagliatelle with Chickpeas and Shrimp by Russo
2nd – Tuscan Soup by Russo
3rd – Orange-Flavored Duck by Alki Chef Jeremy McLachlan
4th – Sea Bass Three Ways in the Styles of Three Salty's Chefs
5th – Chocolate by Alki Pastry Chef Jane Gibson

Appetizers are served at 6:30 p.m., dinner at 7 p.m. in Alki's private dining rooms, Tuesday, January 15. Cost is $125 (all inclusive). Call (206) 937-1085 by Friday, January 11, for reservations. Seating is limited. (Go to www.parcofiorito.it for more on Parco Fiorito.)

If you can't come in for Italian Chef Roberto Russo's wine dinner at Alki, please come for lunch the next day, Wednesday, January 16, not only for a book signing with Russo and Salty's Co-owner Kathryn Kingen, but also to enjoy two of their dishes from their book Good Ciao. Chef Jeremy McLachlan will feature on the Alki lunch market sheet Russo's Taglatelle with Shrimp and Chickpeas and Kingen's Clam and Mussel Risotto. We are honored to have both Russo and Kingen at Salty's on Alki to sign the book during lunch hour. Cookbooks will be for sale at $24.95.

Portland dinner features organic King Estate Winery.

PORTLAND – A family-owned, organic winery is bringing their award-winning Pinot Noir and Pinot Gris to Salty's in Portland for a wine dinner. King Estate Winery, located on a certified organic estate southwest of Eugene, is home to orchards, gardens, a traditional cottage and acres of rolling vineyards. They are committed to producing Oregon wines of exceptional quality using sustainable farming methods. The location is a stone's throw south of the Willamette Valley but close enough to the Oregon coast to be influenced by maritime weather. "Their Oregon terroir is perfect for the wines we're pairing with Chef Dana Cress's dishes," says Portland Sommelier Jason Ludlow. Here's the menu of five courses served Friday, January 25 at 7 p.m.:

1st – Toscano Brioche Canapé with Piquillo Peppers, Gigandes Beans, Cioppolini Onions, Warm Goat Cheese; 2006 next: Riesling by King Estate.
2nd – Roasted Cauliflower & Bleu Cheese Soup with Crab; 2005 King Estate Domaine Pinot Gris.
3rd – Winter Wheat Berry Salad with Cranberry Vinaigrette; 2005 King Estate Chardonnay.
4th – Lamb Osso Buco, Creamy Lentils, Sautéed Chanterelle Mushrooms, Red Wine Chervil Demi-Glace; 2006 King Estate Pinot Noir.
5th – Chocolate Walnut Meringue Torte with Lingonberry Preserves & Coffee Whipped Cream; 2006 King Estate Domaine Vin Glacé Pinot Gris.

The dinner is $115 per person (includes gratuity). Call (503) 288-4444 today as seating is limited. Go to www.kingestate.com for more on this organic winery.

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