Wednesday, July 30, 2014
Lucky Strike, the nationally-acclaimed bowling and entertainment brand, and innovators of bowling cuisine, today announced that its Burger of the Month creation for the month of August is the Spicy Sweet Summer Burger.
Wednesday, July 23, 2014
LloydMartin is celebrating summer with the return of their popular Market Dinners – Nicole, believe you dined on this menu last summer. EveryThursday, Chef Sam Crannell visits his neighborhood farmers market on Queen Anne to pick out fresh-from-the-farm produce, straight from the farmers themselves. The strong vegetable and fruit showing from area farms make the 3-course menu at LloydMartin entirely vegetarian! Just $30 per person, the three-course menu pulls from the best of peas, green beans, lavender, cherries, apples, kale, lettuces, raspberries, blueberries and much, much more throughout the summer. Reservations are recommended for this dinner to ensure Sam brings back enough fresh produce. Market dinners are offered every Thursday and will change weekly.
3 course 45 per person75˚egg · pork belly, cheddar masa, salsa verda 12
confit peach· aerated blue cheese, arugula, spicy marcona granola12v
ricotta cake· tomato relish, aged balsamic, basil 13
smoked turkey ribs · yams and stuffing 12
hamachi crudo · compressed mellon, urfa, cucumber water 14
seared foie · blueberry buckwheat silver dollars, bacon marmalade, butter vin 19
gnocchi · short rib and mushroom marmalade, fondue 19
lan rock pork tenderloin · cherries, mustard, kale, romesco risotto 26
rattitoule ravioli · cauliflower emulsion, saffron tomato air 23
red ranger roulade· pomme purée, succotash, fried farm egg 24
prime rib eye · sour cream knefla, mushroom bordlase, romaine 30
big eye tuna · marinated olives, summer beans, cherry tomatoes, lemon 26
cheese: mt. townsend seastack & humboldt fog 10
hot fudge sundae, vanilla ice cream and chocolate, salted nuts, brandy cherry 10
crème brulee in two ways 10
Berries, microwaved vanilla cake, honey marcarpne, Saba 10
Photo credit to Dave Estep Photography
All are welcome to enjoy free bread in celebration of La Brea Bakery’s 25th Anniversary with an eight-day bread sampling tour of Seattle
Come celebrate 25 years of dedication to the craft of artisan baking, La Brea Bakery is proud to bring their fresh-baked bread to Seattle for an eight-day sampling tour.
- La Brea Bakery Bread Masters (brand ambassadors) will be visiting buzzing metropolitan and suburban spots and handing out fresh-baked bread to bring a delicious surprise to Seattle
- At the sampling locations – which are all open to the public – guests will enjoy complimentary loaves from La Brea Bakery’s line of artisan breads and La Brea Bakery coupons
- Consumers will have the chance to win La Brea Bakery prizes by posting photos from sampling locations on Twitter or Instagram using the hashtag #BreakingBread
- La Brea Bakery will be sharing updates from the tour using #BreakingBread and invites fans to follow along on Twitter and Instagram @labreabakery
Thursday, August 7, 2014 – Sunday, August 10, 2014
Wednesday, August 13, 2014- Saturday, August 16, 2014
The Breaking Bread tour will be moving throughout the city daily targeting the best sampling locations to bring joy to the people of Seattle and the surrounding suburbs. La Brea Bakery will share confirmed sampling locations and times in advance of the tour.
- Publicized sampling locations and times TBD.
- Seattle residents breaking bread together
- La Brea Bakery Bread Masters providing complimentary samples around iconic Seattle hot spot
La Brea Bakery is continually ranked as the premier artisan bread brand in the country. Founded in 1989, La Brea Bakery is recognized for its commitment to offering only high-quality and authentic culinary experiences to consumers and foodservice professionals. The bakery operates a flagship storefront in Los Angeles, in addition to a casual dining restaurant in Anaheim, CA. La Brea Bakery breads are available at major food retailers nationwide. La Brea Bakery is owned by ARYZTA, LLC, a leading manufacturer and distributor of bread, buns, cookies, pizza and other premium baked goods. Visit www.labreabakery.com for more information, become a fan on Facebook at www.facebook.com/labreabakery, or follow La Brea Bakery on Twitter, Pinterest, or Instagram @labreabakery.
Chef John Howie introduces Paige Zahnle as the first Certified Cicerone of Beardslee Public House, Chef Howie’s restaurant and brewery set to open November 2014 in Bothell. Zahnle leaves her Sommelier position at Seastar Restaurant & Raw Bar to join Beardslee Public House as a Certified Cicerone and the assistant to Head Brewer Drew Cluley.
“I was thrilled to hear that Paige passed her Cicerone accreditation,” commented Proprietor/Chef John Howie. “Paige’s passion for craft brewing and craft beer is unsurpassed and contagious, and it will have a tremendous impact on our crew at the Beardslee Public House.”
The Cicerone Certification Program certifies and educates beer professionals in order to elevate the beer experience for guests. Zahnle holds the title of Certified Cicerone, which is the second level of certification. To become a Certified Cicerone, Zahnle had to pass the first level of certification with the Beer Server exam. Then, Zahnle went on to pass a written exam with short answer and essay questions, plus a tasting and demonstration component to be named a Certified Cicerone.
“I'm pleased to be the first Certified Cicerone for the John Howie Restaurant Group,” commented Cicerone Paige Zahnle. “I’m excited to bring the same informative passion for beer to Beardslee as I have for wine to Seastar. I can’t wait to be part of this craft beer, liquor, and food experience!”
Beardslee Public House is set to open in Bothell in November 2014, along with Chef Howie and Distiller Erik Liehdolm’sWildwood Spirits Co. Beardslee Public House will be a 10-barrel brewery, offering 12 to 13 craft brews for the ale house, produced by Head Brewer Drew Cluley. The ale house will feature the finest of local craft brews in guest taps. Beardslee Public House’s restaurant will present brewhouse cuisine, with everything made in-house. The restaurant will grind its own meat, bake fresh bread, and feature a "locker" for aging housemade charcuterie. Burgers, brats, and flatbreads will be highlighted, and housemade charcuterie, cheese and pickled vegetables will compliment the menu. There will be a full-service bar, with popular local wineries on tap. For more information, visit http://facebook.com/BeardsleePublicHouse.
About The John Howie Restaurant Group:
The John Howie Restaurant Group includes John Howie Steak; Seastar Restaurant and Raw Bar, Bellevue; Seastar Restaurant and Raw Bar, Seattle; SPORT Restaurant and Bar; Adriatic Grill Italian Cuisine & Wine Bar; Beardslee Public House; and Wildwood Spirits Co.. Chef Howie also recently released the cookbook Passion & Palate: Recipes for a Generous Table. Chef Howie has been honored with an invitation to cook at the prestigious James Beard House in New York City on five separate occasions, representsWashington state annually at the Super Bowl in The Taste of the NFL, is a repeat guest at the Epcot Food & Wine Festival, and has been a guest chef on Celebrity, Holland America, and Radisson Cruises. Chef Howie's restaurants have received multiple awards for their philanthropic and community involvement, which has provided over $4,500,000 to the national and local charitable organizations they support.
Celebrate the Classic Campfire Treat Right on Ballard Ave
National S’mores Day, the celebration of the smoky, gooey, chocolatey treat, falls onSunday, August 10 this year, so Hot Cakes will be s’mores central all weekend long!
From Friday through Sunday, August 8 - 10, they’ll be showcasing s’mores in their famous s’more cookies and milkshake, and they’ll bring back the s’mores molten cake for the weekend. They’ll also have classic s’mores, made with homemade graham crackers and marshmallows and cold-smoked chocolate.
On Sunday, an extra-special treat: roasted to-order sidewalk s’mores! The Hot Cakes crew will have a grill set up outside from 11am to 8pm, roasting up marshmallows for some killer s’mores.
For home celebrations, drop by the shop and grab Hot Cakes’ Sofi award-winning s’mores kit! The box includes supplies for six of the best s’mores in the world: 12 homemade graham crackers, six corn syrup-free marshmallows, and a smoked chocolate bar. Celebrate National S’mores Day with Hot Cakes!
Opened in May of 2012 by Autumn Martin, Hot Cakes Molten Chocolate Cakery is a fun and unique dessert restaurant and brand of high quality, organic desserts. While the molten chocolate cakes have earned Martin a devoted following, Hot Cakes offers many other swoon-inducing desserts such as: milkshakes (boozy and otherwise,) to-die-for cookies, bread pudding, and tarts, as well as savory bites and cocktails. The restaurant also features a production kitchen and a retail shop that showcases the innovative confections, caramel sauces, and take-and-bake molten chocolate cakes that keep guests coming back. Hot Cakes’ mission is to inspire and please – one delicious, creative, and organic dessert at a time.
Hot Cakes is open Monday through Friday from 11am to 11pm and until 12am on Friday. Saturdays the shop is open from 10am to 12am and Sundays 10am to 11pm. Happy Hour is Monday through Friday from 3pm – 6pm. For more information, call 206.420.3431. To learn more or order Hot Cakes products online, visit www.getyourhotcakes.com.
Hot Cakes Molten Chocolate Cakery is located at 5427 Ballard Avenue NW in Seattle, Washington.
Friday, July 18, 2014
Available at Daniel’s Broiler: South Lake Union, Leschi and Bellevue
Created by Brad Miller
2 oz. Cutty Sark Prohibition Edition
1 oz. White Port
0.5 oz. Dry Vermouth
Dash of orange Bitters
Combine ingredients into shaker. Shake and pour into highball glass filled with ice.
Wednesday, July 16, 2014
Join Seattle magazine's tasting event of the summer: Red, White and Brew. In its third year the event honors the wineries featured in the 9th Annual Best Washington Wine Awards, selected by a panel of the top sommeliers and wine professionals in Seattle. Only wineries that have made the Washington Wine Awards are invited to pour.
Friday, July 25th 6pm-9pm
Fremont Foundry Rooftop Terrace - 154 North 35th Street
Attendees: 350 (event sold out last year and will probably sell out the week of the event)
Tickets: $55 per person inclusive of all beverages and food - Get tickets
Check seattlemag.com to purchase tickets
Monday, July 14, 2014
Shop features artisan macarons in imaginative flavors, wine bar, café and local specialty foods
Lady Yum, a new boutique shop dedicated to providing artisan French macarons, a large variety of wines, and delicious specialty foods, is officially opening its doors on July 18th, 2014 just steps from the Kirkland Marina, at 111 Lake Street.
Lady Yum pushes the limits of her imagination to create macarons you won’t find in traditional parlors. Flavors of the delectable, gluten free treats include Mango Habanero, Fennel Pear, Maple Bacon and Pineapple Upside Down Cake. You can also enjoy their best-selling classics such as Salted Caramel and Toasted Coconut.
In addition to these individual products, Lady Yum also offers catering for parties and events, pre-made gift baskets and a build-your-own-gift basket program. As with all of the products in the Lady Yum shop, the contents of these packages are carefully curated around the seasons/holidays, are beautifully arranged, and filled with inspiring stories of local businesses.
After quitting her corporate finance job, proprietor Megan Gordon initially took on the moniker Lady Yum in 2011 as a baker of high-end custom cakes and dessert packages. Gordon has since shifted focus to pour her heart and soul into perfecting her most popular product - the French macaron. The Lady Yum shop is designed to be an inviting, stimulating and comfortable place to not only get your macaron fix, but to meet a friend for a glass of wine, grab a genuinely special gift for a loved one or browse some of the best local food items available.
The store opening comes just over a month after the company completed a successful Kickstarter campaign raising over $37k in 30 days, $12k over Gordon’s initial goal. Seattle’s Marian Built provided the design and build of the space.
“It was hard to put myself and my work out there, but it ended up being such an inspiring and gratifying experience, with my heart melting over and over again throughout the 30 day campaign by everyone's generosity, excitement and true belief in Lady Yum,” Gordon said. “I am thrilled to be sharing both my macarons, but also to be supporting the local community through products I use both within the cookies, and on our shelves. The artisan food products featured on the store are delicious, attractively packaged, of the highest quality, and most importantly, have awesome personal stories attached to them. We will showcase them, share their stories, and help them create their following.”