Wednesday, August 20, 2014

5th Annual All White Party is Now Sold Out, Get on the WaitList



The popular All White Party is back for its fifth year! The party was started by Jeff Otis and Bryan Otis of Matthews Winery in Woodinville, where the event was held for the first three years. But due to space constraints, parking, curfew, and crazy growth, the Otis brothers combined efforts in year 4 with Brenton Webster and moved the party to the Seattle Waterfront - where 3000 people joined us dressed in all white and partied the night away!

This year, the guys from Matthews Winery are showcasing a special vintage called the "AWP All White Blend" that will be available exclusively at the All White Party. If you haven't purchased your tickets, get on the waitlist, fast! Must be 21 to get in.

Get on the waitlist here.

Li’l Woody’s Teams Up With Beecher’s To Create the "World's Best Mac & Cheese" Burger



“World’s Best Mac & Cheese” is the upcoming Li’l Woody’s burger of this week --August 19-25. The Beecher’s Mac & Cheese burger will feature a scoop of Beecher’s beloved mac & cheese, a slice of Beecher’s “No Woman” cheese, Hills bacon and green onions. Get them while they last!

Hailed by Oprah as one of her “favorite things” in 2010, Beecher’s has a following across the globe. Li’l Woody’s has received such accolades as winner of 2013’s Seattle Weekly Burger Battle and Seattle Magazine Best Burger (readers choice) 2012 and 2014. The all-Northwest collaboration between Li’l Woody’s and Beecher’s is chronicled in a new video, which shows the making of the burger. (http://bit.ly/lilwoodysxbeechers).

The Beecher's "World's Best Mac & Cheese" is made up of their Flagship and "Just Jack" cheeses, with an addition of the "No Woman" cheese slice. 

“This burger is one amazing creation,” says owner Marcus Lalario. “If Oprah knew about it, she’d be in line with everyone else.”

About Li’l Woody’s:
Li’l Woody’s Burgers has two locations: Capitol Hill at 1211 Pine Street; and Ballard at 2040 NW Market Street. Both are neighborhood hot spots, for locals and visitors alike. Business hours are 11am-11pm Monday through Thursday and 11am-10pm Sundays in both locations; Ballard is open 11am-10pm on Friday and Saturday while Capitol Hill stays open until 3am on weekends. www.facebook.com/lilwoodysseattle.

About Beecher’s:
A cheese lover since childhood, Kurt Beecher Dammeier remembers encouraging his mother to buy artisan cheese at a time when processed cheese was overtaking the market. In 2002, Kurt was walking through Seattle’s historic Pike Place Market and noticed that a long-time tenant had closed up shop. Inspired, he called the landlord, returned to his office and announced they were going into the cheesemaking business. Flavor and purity go hand in hand at Beecher's. All products are free of bovine growth hormones, hydrogenated oils, nitrates and polysorbate. www.beechershandmadecheese.com

Tuesday, August 19, 2014

B-bag: The Fashionable, High-Quality Bag For The Craft Bartending Professional On-The-Go



A carpenter is never far from a toolbox. A fisherman doesn’t leave home without a tackle box. And now a bartender can carry everything from a cocktail shaker to a bar spoon on the go with a high-quality handmade bag designed and assembled right here in Seattle, a mecca for the thriving craft cocktail scene.

Barkeeper & Co. has developed the B-bag, the perfect complement for the bartender who loves crafting that perfect cocktail. The waxed filter twill canvas exterior has a zipped pocket that will hold a wide variety of bartending tools. The interior has a water-resistant, hand-washable liner and a unique adjustable insert made by Trek Pak that provides space for up to eight bottles of liquor and wine or shakers and mixing glasses.



The bag was inspired by the work of Barkeeper & Co co-founder John Ueding, craft distilleries manger for Seattle-based Click Distributing and owner of Mixing Glass Consulting, which helps restaurants improve their cocktail offerings. Ueding is also the creator of Amaro No 1, winner of the Double Gold Medal/Best in Category in the American Distilling Institute’s Judging of Craft American Spirits competition.

Over time, Ueding built a collection of high-quality tools that were used at everything from local bar demonstrations to the Iron Mixologist contest. Finding an ideal bag to store everything was a greater challenge. “The bags were either extremely expensive or ugly and not very functional,” Ueding said.

Over beer at the Hilltop Ale House, Ueding and fellow bartender Craig Krueger realized they could build that bag — one that would meet the needs of bartenders, distillers and others in the industry. Krueger came to the partnership after running two successful businesses: Shake Bartenders, a top-shelf bartending service in Seattle and Southern California and Local Craft Tours, guided tours of Seattle’s top distilleries that was featured on KING 5’s Evening Magazine.


“I wanted to use my progressive entrepreneurial business startup skills and create a one-of-a-kind product — the perfect bartenders bag that neither I nor any of my staff had for events,” Krueger said.

Bartender & Co. is working toward a year-end launch for the B-bag that includes a nationwide Kickstarter campaign in September and partnerships with local companies including Scrappy’s Bitters, Bradley's Tonic Co. and “Aphrodisiacs, with a Twist” author Mark Sexauer.

While the bag is designed for the professional bartender, the B-bag is versatile enough for anyone who enjoys owning a well-made bag.

“It's a craft bartenders bag, a bar bag for the cocktail/wine connoisseur or even a bag for a Orange County housewife wanting to take all of the ingredients of her favorite cocktail to a dinner or private event,” Krueger said. “Throw all the tools and inserts out and you have yourself a weekend bag.”

Photo credit to Clane Gessel

Burger-vores Rejoice! 8 oz Burger and Co. Opens Second Location in Ballard Wednesday



Ballard is getting even more delicious this week with the addition of 8oz. Burger and Co., the second location for the rustic burger joint that has proven that “not all burgers are created equal.” The Ballard location will continue with 8oz. Burger and Co.’s commitment to using raised grass-fed natural meats from Northwest farmers, and locally sourced sustainable products- including a well-stocked selection of local spirits and brews. The restaurant’s bar will offer more than 50 whiskies, 12 beers on draft and craft cocktails with house made ingredients. The new eatery is located at ­­­­2401 NW Market Street and is slated to open its doors Wednesday, August 20th for Happy Hour and dinner service beginning at 4pm. Details can be found at www.8ozburgerandco.com .

8oz. Burger and Co.’s menu will boast many of the Seattle-themed designer burgers
that have become the trademark for 8oz., earning them numerous awards including “Best Burger in Seattle” by Eater and “Top 10 Fries in Seattle” by Seattle Met. There will, however, be some offerings unique to the Ballard location- like the “PB & J Burger”- a house blend patty, frisee, tomato jam, cinnamon spiced peanut butter, fontina, and bacon on a pretzel bun.

It’s just such out-of-the-box delicious creations cooked up by owner Kevin Chung, himself, that have made a name for 8 oz. Burger and Co. in Seattle. In November, the Capitol Hill location re-branded, breaking free form the 8oz. Burger Bar National chain completely, with a new name to match the completely independent menu. “We are thrilled to be expanding into Ballard,” says Chung. “We’ll be continuing with the things that have made 8oz. Burger and Co. so popular, with its own Ballard spin. Chris Fogal, our Bar Manager, came to us after pouring drinks at Il Bistro, Blue Water Bistro, Night Kitchen, Matador and Tom Douglas’ Tanakasan. He created our season craft cocktail menu on Capitol Hill and will be heading up the bar at Ballard, as well. The focus is local- lots of craft beers and a large selection of top shelf bourbons and rye.”

The newly renovated and restyled space features many elements that are similar to the Capitol Hill location- like reclaimed wood, subway tiles, and butcher block tables- with its own Ballard twist. Some unique design elements will include a metal hook and rope chandelier, a gorgeous cooling element displaying fresh produce, meats, and local kegs, and 5 murals painted by renowned Seattle artist, Japhy White.

It’s his passion for getting things just right, that took Chung around the country in search of the ultimate burger. He worked on perfecting the craft as the owner of a neighborhood restaurant in Magnolia for three years before opening 8 Oz. Burger and Co. on Capitol Hill.

Photo credit to 8 oz Burger and Co.



September Sunday Feast at Tavolàta is Cuisine of the Mediterranean



The September Feast at Tavolàta celebrates the wonderful flavors of the Mediterranean with a menu that travels though Spain, France, and Italy. Chef Addam Buzzalini starts the September 7 meal in Malaga with a summer gazpacho and moves though Spain’s coastal cities before going on to France and its island of Corsica for fresh oysters. After France, it’s over to Italy for two classic hearty dishes, then a beautiful dessert from Malta!

Dinner is $65 per person and as the Sunday Feasts often sell out, reservations are required.

Here’s the menu:

First (Spain):
  • Malaga Porra Anteguerana: tomato gazpacho with air-cured ham
  • Valencia Arros amb Costra: hand-made sausages with red pepper sauce and a fried egg
  • Barcelona Tapas: country olives, prawns with garlic, smoked mussels, and 18-month Manchego with tomato-rubbed crostini and olive oil
Second (France):
  • Marseille Bouillabaisse with local fish and shellfish and traditional rouille toast
  • Corsica Freshly-shucked oysters, cured meats, and grilled Loupe de Mer with peppers and onions
Third (Italy):
  • Sardinia Wild Boar Ragu with fregola sarda
  • Rome Tripe stewed in tomato sauce with Pecorino Romano
Fourth:
  • Malta Goat Cheese Panna Cotta with smoked local honey, king figs, and pastry
Dinner will be served family style at the communal table (tavolàta) where seating is limited to 26 guests. Dinner begins at 6pm and the cost is $65 per person. Reservations are required. Please call 206.838.8008 to reserve your spot.

2014 Sunday Feasts – SAVE THE DATE
October 12 — Duck, Squab, & Quail
November 2 — Braised Meats
December 7 — Lobster

Opened in January of 2007 by chef Ethan Stowell, Tavolàta is an urban Italian eatery located at 2323 Second Avenue in Seattle’s bustling Belltown neighborhood. Sublime house made pastas, simple Italian cuisine, and a 30-foot communal table (tavolàta) that runs down the center of the narrow room keeps the crowds coming back. Tavolàta offers a full bar and a selection of Northwest and Italian wines. Tavolàta serves dinner seven nights a week from 5pm to 11pm. A happy hour bar menu is offered from 5pm – 7pm every evening. Tavolàta has a small patio for seasonal dining. For more information or reservations, call 206.838.8008 or visit www.ethanstowellrestaurants.com.

Photo credit to Ethan Stowell 

Chef Park of Chan and Bacco Cafe to Open, Tray Kitchen in Ballard


Chan and Bacco Café chef/owner to open dim sum-style Tray Kitchen in fall 2014

Chef Heong Soon Park will expand his cuisine to the Ballard/Fremont neighborhood in fall 2014 with his third establishment, Tray Kitchen. Inspired by the dim sum-style serving method, servers will bring trays and carts through the dining room. Guests will see the food before they order and pick plates from the carts during their dining experience.

With an open kitchen in the middle of the restaurant, a dinner at Tray Kitchen is not just about the food – it’s also about the relationships. Park is dedicated to connecting the kitchen with the guests, and will encourage the cooks to showcase how the food is made and share the stories behind the plates.

“We want you to feel like you walked into your friend’s kitchen. You don’t have a dedicated server; anybody walking by your table is your server, “ said Park. “The goal is to enjoy fresh, good food in an exciting way that really welcomes you as part of the process.”

Featuring fresh Northwestern ingredients with a Korean twist, Tray Kitchen’s menu will be guided by the seasons. There will be 10 à la carte items, but the 15-20 dim sum dishes will vary depending on the time of year to bring out the fresh, natural flavors. Park will bring on Ben Reden (formerly of Stoneburner) as sous chef and Jon Blechman (former beverage director of Mario Batali’s Lupa) as manager.

Like Park’s other Seattle restaurants, Tray Kitchen will highlight locally grown ingredients. The vegetables will come from his organic half-acre farm in Woodinville, as well as from other local farmers. The grass-fed beef will come from Painted Hills and all seafood will come from the Northwest region.

Tray Restaurant is scheduled to open in fall 2014. It will be located at 4012 Leary Way NW in Seattle, between Ballard and Fremont. Park has hired Graham Baba Architects for the space, the firm who designed spaces such as Melrose Market and The Walrus and The Carpenter.

About Chef Heong Soon Park: Heong Soon Park was born in South Korea and moved to Seattle in 2006. He first opened Bacco Café, an Italian bistro, in Pike Place Market in 2008 and in 2012, launched Korean fusion restaurant Chan, named a top restaurant by The Seattle Times.

Wednesday, August 13, 2014

Tejava Iced Tea Launches in Seattle, the Perfect Summer Drink


Guess what Seattle! We have a special surprise for all you tea drinkers and those looking for a thirst quencher this summer. Tejava® Iced Tea will be launching throughout Seattle at local retailers such as SafewayWhole Foods, Trader Joe's, and PCC. The beverage comes in three convenient, 100% recyclable sizes: 1 liter glass bottles, 4 pack 12 oz. glass bottles and 500mL PET bottles. All bottles are 100% recyclable.

Tejava® is 100% all natural and a ready to drink iced tea made entirely from tea leaves from the island of Java, in Indonesia. It’s calorie free with no artificial ingredients – and it’s never sweetened. Because it's brewed in small batches and under a unique process, Tejava® has a bold, yet smooth, full bodied taste.

What makes Tejava® Iced Tea different than other traditional iced teas? Tejava® is pure black tea made from water and select, tea leaves that are harvested in March through October, the best harvesting months. It's a great alternative to the sugary drinks.

Trivia: Tejava® Iced Tea is proud to say that for the past four years it has won first place at the North American Tea Championship in the Ready-To-Drink-Unflavored Black Iced Tea category.

:: CONTEST :: 

Because we love our readers, we have teamed up with Tejava® Iced Tea to run a special contest just for you! You will have the chance to win a FULL CASE of Tejava unsweetened iced tea (and yes, we will be picking multiple winners), and two gift certificates worth $100 each to any of Ethan Stowell's Restaurants in Seattle!

Here is how to enter! Remember, the more actions you take, the greater the chance you have of winning! You can tweet up to 3 times a day. Remember to include hashtag: #TEJAVA
  1. Follow Tejava on Facebook.
  2. Follow Tejava on Twitter.
  3. Tweet Tejava to win.

Here are the prizes you can win:

Grand Prize Winner: 
You will have the chance to win a FULL CASE of Tejava® Iced Tea, a $100 to any of Ethan Stowell's Restaurants and a Tejava branded bag.

Second Place Winner: 
A four pack of Tejava® Iced Tea, a $100 to any of Ethan Stowell's Restaurants and a Tejava branded bag.

Third Place Winner: 
A four pack of Tejava® Iced Tea and a Tejava® branded bag.

Fourth Place Winner: 
A four pack of Tejava® Iced Tea and a Tejava® branded bag.

Fifth Place Winner: 
A four pack of Tejava® Iced Tea and a Tejava® branded bag.


a Rafflecopter giveaway



NO PURCHASE NECESSARY. VOID WHERE PROHIBITED. Giveaway ends at 5pm PT, on August 26, 2014. Winners will be announced on August 27, 2014. Eligibility: Must be US resident, above age of majority in state of residence. Not open to employees/directors/family members/household members of Sponsor/Crystal Geyser Water Company or their affiliated companies or agents. One(1) Grand Prize: A full case of Tejava Unsweetened Ice Tea and a $100 gift card to Ethan Stowell Restaurants (ARV: $120.00), Second Place Winner: A four pack of Tejava Unsweetened Ice Tea and a $100 gift card to Ethan Stowell Restaurants (ARV: $103.00), Three(3) Runner up prizes: A four pack of Tejava Unsweetened Ice Tea (ARV: $3.00 per each prize). Prizes to be awarded within 1 week of selection. Limit: 5 entries per person per day. Odds of winning depend on number of eligible entries received. Sponsor: Crystal Geyser Water Company, 1700 Montgomery St. Suite 212, San Francisco, CA 94111. This Giveaway is in no way sponsored, endorsed or administered by, or associated with, Facebook. Information is being provided to Sponsor, not Facebook. ®/TM Trademarks © Crystal Geyser Water Company.

National Rum Day, the Bloody Jerry Recipe you have to try


Ok, we know that National Rum Day is really not the kind
of holiday people plan parties around...but on the other hand, it’s Saturday and you might as well fix yourself a rum drink. We're into Bloody Mary’s these days (but with RUM) so why not celebrate the spirit of rum at its best with a Bloody Jerry? Kick off this holiday early with a bad ass brunch at home and feel free to garnish at your own risk!

#ScrewTheCelery

Check out Sailor Jerry's version of the ‘Bloody Jerry’ below!

Bloody Jerry
+ 1 1/2 oz. Sailor Jerry Spiced Rum
+ 2 dashes hot sauce
+ 3 dashes Worcestershire sauce
+ 1 heavy-handed dash of steak seasoning spices
+ 1 teaspoon of wet minced garlic
+ 1 teaspoon of spicy bean or pickle juice
+ Fill with plain tomato juice

Pour it all in a pint glass.
Squeeze in some lemon and lime wedges.
Toss ‘em in.
Add ice.
Shake like hell.
Garnish with whatever the hell you want.

Do you have a favorite RUM recipe? Comment below and share them on Twitter using #ScrewTheCelery