Canlis head barman James MacWilliams appeared on KING-TV this morning to share some of his recipes for summer cocktails, including the color-changing Proserpina Margarita.
See the story here.
photo KING-TV
Canlis Barman James MacWilliams on Summer Cocktails
June 25th, 2009Matt’s in the Market + LIOCO Wines
June 25th, 2009
Matt’s in the Market welcomes LIOCO Wines for a dinner:
When: Thursday July 23, 2009 @ 7 p.m.
Price: $120.00 per person excluding tax or gratuity
Please call the restaurant @ 206.467.7909 to make a reservation
1st course
Manila clams in a herb LIOCO wine broth
06 Durrell, Sonoma County Chardonnay
2nd course
Smoked pork belly, peaches and peppercress with a bbq glaze
06 & 07 Charles Heintz, Sonoma Coast Chardonnay
3rd course
Yukon River salmon, cerignola olive tomato tapenade, Olsen farms potato gratin
06 Klindt, Anderson Valley Pinot Noir
4th course
Painted Hills hanger steak, porcini farrotto, bing cherry gastrique
06 Michaud, Chalone Pinot Noir
5th course
Dessert TBD – 06 late harvest Charles Heintz, Sonoma Coast Chardonnay
Canlis Chef Jason Franey Chats Grilling
June 25th, 2009KING-TV featured Canlis executive chef, Jason Franey, in a segment on how to grill. Watch the video here.
Canlis also has started offering its new summer tasting menu:
CHEF’S SUMMER TASTING MENU
Melons
geoduck, basil, balsamic*
“Fraises de Savoie”
Yellow Fin Tuna*
tomatoes, dashi, nori
2008 County Line Rosé, Anderson Valley, CA
Black Cod
squash blossom, ratatouille, smoked brandade
2007 Schloss Gobelsburg “Gobelsburger” Grüner Veltliner, Kamptal, AUT
Lamb Loin
eggplant, arugula, merguez
2004 Long Shadows Chester-Kidder Red Blend, Columbia Valley, WA
Strawberries
sumac meringue
Blueberries & Corn
blueberry, sweet corn, tarragon
2002 Château de Chamboureau Savennières Doux, Roche Aux Moines, Anjou, FR
Prix Fixe 95
Classic Wine Pairing 55
Sommelier Tasting Flight 95
Vegetarian Tasting Menu Available Upon Request
(menu inspired by garden and market availability)
Prix Fixe 70
Chef in Residence
June 22nd, 2009The University District Farmers Market announces the summer roster for the Chef in Residence program. Each Saturday from 10 a.m. to noon, the featured chef will be available to answer cooking questions from shoppers.
University District Farmers Market
NE 50th and University Ave. NE
June
6/27 – Canlis (chef Jason Franey, Mark Canlis and Brian Canlis)
July
7/4 – Cynthia Nims, cookbook author and Kim O’Donnel, food writer and author
7/11 – Robin Leventhal, Cravefood.com
7/18 – Craig Hetherington, TASTE Restaurant
7/25 – Jerry Traunfeld, Poppy
August
8/1 – Kathleen Flinn, author “The Sharper Your Knife, the Less You Cry”
8/8 – Rebekah Denn, food writer
8/22 – Shauna and Danny Ahern (aka Gluten-Free Girl and Gluten-Free Chef)
8/29 – Greg Johnson, ChefandFather.com
September
9/12 – Jordi Viladas, Café Lago
9/26 – Matthew Amster-Burton, author “Hungry Monkey”
October
10/3 – Christina Choi, The Wild Foods Calendar
10/17 – Greg Atkinson, chef and author, West Coast Cooking
10/24 – Greg Johnson, ChefandFather.com
10/31 – Jeff Bergman, chef and food consultant
Seattle Storm at Queen Anne Pagliacci
June 1st, 2009Who: Pagliacci/Seattle Storm
What: Storm serving slices - Seattle Storm players will be serving slices @ QA Pagliacci
When: Wednesday, June 3, 5 p.m.-6 p.m.; during that hour, buy a slice and get the second for $1.50
Where: Queen Anne Pagliacci (550 Queen Anne Ave. N., Seattle, WA 98109)
Why: Pagliacci and Seattle Storm each celebrating big anniversaries: This year Pagliacci celebrates its 30th and the Storm celebrates its 10th WNBA season in Seattle.
How: www.pagliacci.com
Congrats to Maria Hines!
May 4th, 2009Maria Hines, executive chef and owner of Tilth Restaurant, has just won the James Beard Award for Best Chef of the Northwest. We are so proud and thrilled for her win.
FOR IMMEDIATE RELEASE
Contact: Marcus Dockter
Suzuki + Chou Communimedia
206.285.6100
marcus@suzukichoumedia.com
MARIA HINES, OF TILTH, WINS HER FIRST JAMES BEARD AWARD
SEATTLE – May 4, 2009 – Maria Hines, chef-owner of Tilth Restaurant, has won the prestigious James Beard Award for 2009 Best Chef Northwest. She received nominations in 2007 and 2008, but she celebrates her first win in 2009. It is fitting that this year’s theme is “Women in Food” and that Hines is one of more than 20 female chefs from across the country who were invited to cook for the gala reception after the awards ceremony.
“Big thanks to my crew at Tilth and a very special thanks to my wife for letting me put a lien on the house for Tilth,” said Hines. “I promise we’ll pay it off soon now, honey.”
The Beard Awards are considered the “Oscars of the food world.” For more information about the awards, visit www.jbfawards.com.
About Tilth:
Tilth Restaurant is a certified organic restaurant located in the Wallingford neighborhood of Seattle. Chef-owner, Maria Hines, opened Tilth in September 2006 as a commitment to supporting local agriculture and to creating New American cuisine with a decidedly Northwest flavor. Hines has received many accolades for her quiet culinary activism and talent as a chef. She was named one of Food & Wine’s Best New Chefs in 2005 and she has received three James Beard Award nominations. Frank Bruni, of The New York Times, chose Tilth as one of the top-10 restaurants in the country in 2008.
Tilth
1411 N. 45th St.
Seattle, WA 98103
206-633-0801
www.tilthrestaurant.com
Beer Dinner at Matt’s
April 21st, 2009Matt’s In the Market will celebrate Seattle Beer Week with a five-course brewers’ dinner on May 12, pairing beers from Pike Brewing Company and Trade Route Brewing Company (formerly Laughing Buddha Brewing Company). Executive chef, Chester Gerl, takes the menu beyond pub grub, showcasing just how refined the food has become since Matt’s was renovated.
Seatings are available at 5:30 p.m. and 8 p.m. Dinner costs $70 per person, plus tax and gratuity.
The Menu
Piquillo Peppers Stuffed with Dungeness Crab Brandade
Pike Naughty Nellie and Trade Route Dragon King Lager
Arugula, Smoked Duck Confit Salad with Smoked Almonds and Citronette
Pike Pale Ale and Trade Route Mango Weizen
Mussels and Clams in Ginger Beer Broth with Chiles and Herbs
(Pairing: Pike IPA and Trade Route Ginger Pale Ale)
Braised Beef Cheeks in Coconut-Red Curry with Sautéed Spring Vegetables and
Jasmine Rice
Pike Monk’s Uncle Tripel Ale and Trade Route Pandan Brown Ale
Salted Stout Chocolates
Pike XXXXX Stout
Matt’s In the Market
94 Pike St # 32
Seattle, WA 98101
(206) 467-7909
www.mattsinthemarket.com
Welcome, Matt’s in the Market
April 13th, 2009We are happy to announce that we now represent Matt’s in the Market. Owner, Dan Bugge, and chef Chester Gerl have been working hard to establish their vision for Matt’s, which combines Dan’s extensive background as a fishmonger and Chester’s love for growing food and working with whole animals. Stay tuned for more details about what’s happening this summer at Matt’s. The pork confit and fennel ravioli with wilted arugula and grana cheese, pictured below, is spectacular!
Seattle Cheese Festival
April 8th, 2009The 5th annual Seattle Cheese Festival takes place at Pike Place Market on May 16 and 17. For event details, please visit www.seattlecheesefestival.com. Here’s a mozzarella recipe courtesy of DeLaurenti Specialty Food and Wine.
Recipe: Fresh Mozzarella
Equipment:
Stove. Large pot. Large, non-plastic bowl. Serving spoon for stirring. Meat thermometer.
Ingredients:
• ¾ cup kosher salt per 1 gallon hot water (155-165 degrees F)
• 1 pound of curd will yield approximately ¾ pound of mozzarella
Instructions:
• Get salted water to temperature (155-165 degrees F).
• Chop curd into uniform ¾” cubes – place in large bowl.
• Pour water into bowl, letting the curd gently soak in the water. Stir gently until curd just starts coming together.
• Drain water and then pour, along he sides of the bowl, more 155-165 degree water from stove.
• Curd will slowly break down and become like wet taffy.
• Begin forming mozzarella as soon as you can handle the hot water.
• Handle the cheese as little as possible to get best results*.
• Place finished balls in room temperature water, fully submerged. You may salt the water to taste – it’s up to you.
• Store the balls submerged in water on the counter – NOT IN THE REFRIGERATOR – for the first day. After that, put them in the refrigerator. They should last about 4-5 days.
*smooth, soft, round exterior with no surface bubbles
Cost:
• Curd runs about $5 per pound. Kosher salt is about $2 per pound.
That’s it.
Congrats to Rebekah Denn!
March 23rd, 2009Rebekah Denn, formerly of the Seattle P-I and now blogging at Eat All About It, was nominated this morning for a James Beard Award for her story on Wooly Pigs. We congratulate her — and Heath Putnam at Wooly Pigs!
