FOR IMMEDIATE RELEASE

Contact: Elizabeth Williams-Betancourt

BluWater Bistro

Elizabeth@bluwaterbistro.com

206.344.4757

BLUWATER BISTRO HOLDS RUBBER DUCK CHARITY RACE TO BENEFIT

MEMORIAL FOR SLAIN OFFICER TIMOTHY BRENTON

First Prize Winner Gets $1,000 Gift Card

SEATTLE – Sept. 2, 2010 – In honor of slain officer Timothy Brenton, BluWater Bistro hopes to raise $10,000 to donate to Brenton’s memorial fund. From now until Sept. 11, diners can buy $5 rubber ducks at any BluWater Bistro location. At noon on Sept. 11, all the ducks will “compete” in a race on Lake Washington outside BluWater in Leschi.

PRIZES

First place: $1,000 gift card to BluWater Bistro

Second place: a Final Touch certificate for free monthly car detailing for a year

Third place: one family pack of four tickets for Ride the Duck

BluWater also will feature the Ducky Daiquiri (three kinds of rum, orange juice and pineapple juice) for $7, which includes a rubber duck.

Officer Brenton was killed on Oct. 31, 2009, just several blocks away from the Leschi BluWater Bistro. The neighborhood has been trying to raise the $25,000 needed to build a memorial to honor Brenton’s service and life.

BluWater Bistro

www.bluwaterbistro.com

Event Details:

Oct. 1

5-10 pm, north lot outside of Qwest Field (home of the Seattle Seahawks and the Sounders FC)

21+ event

Live bands, beer/wine, fun activities

If you want to participate, contact Michi Suzuki at michi@suzukichoumedia.com.

Mobile Chowdown is presented by Seattle Magazine and Suzuki + Chou Communimedia.

Only 3 people are allowed behind the scenes per segment taping. Please contact Jason Pagano, JPagano@kcts9.org.
Wednesday
9:30 Maria Hines (who beat Iron Chef Morimoto!)
11:00 Gale Gand
1:00 Michael Galata

Thursday
9:30 Kevin Rathbun
11:00 Brian Poor
1:00 Rick Moonen

Friday
9:30 Wade Wiestling
11:00 Jason Wilson
1:00 Lawrence Chu

(If people want to come at 11:00 and have the time, they can hang out for lunch at 12:15.)

Cone reflected on the road that led her to being recognized as a business leader and she offers the following 10 tips:

1. Take yourself seriously
2. Be thorough: Create a business plan, do the research, choose your site thoughtfully
3. Know your industry, your market and your audience
4. Be prepared (and even excited for) a lot of hard work
5. Stay current on developments in your industry and market
6. Good communication is important
7. Value teamwork
8. Support your staff, your customers and yourself
9. Get involved with your community and support your neighbors
10. Take yourself seriously — again!

Dani also offers these secondary tips:

1. Learn how to effectively use a Blackberry or iPhone.
2. Find a good wrinkle cream. You’ll need it.
3. Formulate a diplomatic and polite response to the never-ending onslaught of comments you’ll get that start out with “You know what you should do is…”
4. Learn how to delegate.
5. Learn how to accept kind and much-needed gestures, like a friend bringing you dinner after a 30-hour shift when you’ve just realized that Clif bars perhaps are not sufficient for all three meals.
6. Stand tall. Even when your back is killing you.
7. Fake it til you make it.
8. Take yourself seriously, but don’t forget to laugh too.
9. Being the boss means that you have even more people to answer to, not fewer.
10. Remember that you love your job.  Act accordingly.

Dani explains her top-10 list of business tips:

1. Take yourself seriously. To me, this is the single most important first step in starting your own business.  I’d thought about opening a coffee shop for years, and even when I had barely begun the process, it was this tip that kicked things into high gear. Honestly, I remember the exact moment that I switched from saying “I want to open a coffee shop” to “I’m opening a coffee shop.” Granted, it was very early on in the process, but as soon as I heard myself say it, it didn’t matter that it was still almost a year away. It is the difference between having an idea and acting on an idea. This action sets you apart from the pack. After all, many people have many great ideas, but it is very few who have the courage to make a go of it.
2. Be thorough. First things first: research and write your business plan, even if you are already an expert in the field!  When I began this process, I had already been a barista for 13 years. I thought for sure I could skip over some parts or just breeze through. But, the bank loan demanded otherwise. This turned out to be a very good experience for me. Even though I thought I was pretty fluent in all things “coffee shop” related, the exercise of researching and writing a business plan, number-crunching my way through pro-forma financials, analyzing market and industry trends and statistics, and thoroughly fleshing out every detail of systems and operations of my future coffee shop proved hugely beneficial. With a focus on being thorough in every step of the process, I was able to successfully select a site that matched up to target demographic, traffic count, and other variables I had determined through the research. Additionally, the process allowed me to have a concrete yardstick to which I could compare forecasted and actual numbers (sales, inventory, labor, etc) throughout the first three years of business.
3. Know your industry, your market, your audience. Do your research! Regardless of whether you are starting a business in a field new or familiar to you, take the time to thoroughly research and analyze the industry, the market, and your audience.  Start out broadly, looking at the industry as a whole (e.g. Specialty Coffee), and then narrow it down to your market (in Seattle, and then further to your desired neighborhood). For instance, spend a little time with each of these questions:  What is going on the industry/market today?  Is it growing/shrinking?  What are the industry/market trends of the past 5 years?  What are industry/market experts and analysts saying about the next five years?  How do economic times (booms or busts!) affect your industry/market/product?  Next, analyze your audience:  who will buy your product/service?  Where are these people located?  What can you offer them that is different/better?
4. Be prepared (and excited for?) a lot of hard work! Owning your own business is as much hard work as everyone says it is…but it is not a thankless job! I think the most important thing is just to be aware of and prepared for the amount of work and the many hats you’ll wear as a business owner. Ideally, you can do the things you want to and love to do and hire someone else for the rest…but, usually a small business-owner starts out doing it all for at least a little while! Don’t be scared, but be ready. Focus on the bigger picture while you’re plunging that toilet…it’s YOUR toilet in YOUR business that YOUR customers use! Ok, so that may not help a whole lot in that example because, after all, you’re still plunging a toilet…but hey, it did get me through many a dirty job.
5. Stay current on developments in your industry/market. Business and trends move fast, and technology moves even faster.  It is important to stay current with not just “what’s hot” but with “what works.” Industry magazines, blogs and more can definitely keep you up to date on the latest trends, product development, research, innovation, and more.
6. Communication is key. If you are not great at communicating, learn now. If you are, get even better. Communication is essential to the success of your business. After all, every business relies on effectively communicating to any combination of staff, customers, co-workers, partners, vendors, banks, and more. Good communication is based largely on knowing your audience. For instance, each of your employees may respond best to different communication styles and it’s up to you to learn what those are and how best to utilize that information. Keep open lines of communication, and make sure to have a clear process to synthesize suggestions, feedback, ideas, and more.
7. Teamwork: More often than not, an idea becomes a reality thanks to a team of people. Sure you may get the credit for your successful business, but in truth it is good to realize all of those around you who continue to make it possible. Working together with all sorts of people is a crucial and defining element of successfully running your business. Take your time to assemble your team, whether it be of staff, partners, a board of directors, vendors, etc.  These people will be working with you and for you to achieve your goals!
8. Support your staff, your customers, yourself! After you’ve assembled your team, it is important to support them in every way possible. Without your support, they cannot be expected to perform at their best. You are the catalyst for this motion and you have every bit of control over the success of your team. Identify their strengths and weaknesses without judgment, but merely as a means of placing each in his/her most effective role. Support your customers by providing them with the best possible product or service, and continually striving to do better. Seek out and listen to their feedback and use all information constructively. And yes, support yourself!  It’s a tough truth to swallow, but the fact is you just can’t be everywhere at every second, and you have to trust your team to carry out your vision in your absence…be it for 5 minutes, 5 days, or 5 weeks! I remember my first week of business, and I was working every day from open to close (6am-10pm), not including extra hours on either side of that prepping for the morning or doing the nightly orders and paperwork. One evening, a small group of folks came in after a great dinner and plenty of drinks from a neighboring restaurant. He identified himself as a high-position executive with the world’s largest coffee chain. When he heard that we’d just opened earlier that week, and saw what must have been a the biggest bags known to man under my eyes, he kind of laughed and smiled (perhaps nostalgically) and said “remember, you don’t have to be here for every minute of it.” I thought he was crazy. Not just crazy, but totally out of it and disconnected from the real nitty-gritty of small business ownership. I almost blurted out my immediate thought: “Why not? Where else would I be?” Well, I have to admit, I still feel that way. But, I bring this up because I now realize that he’s right. You just can’t be everywhere at once. I’ll be honest though and say I give it my best shot! But, I don’t necessarily recommend that. Trust that your staff has been trained well, and remember to take care of yourself.
9. Get involved! One of my favorite parts about owning a business is the opportunity it affords me to get involved with the city, the local community, the neighborhood, and many organizations. I believe it is every business’s responsibility and privilege to work hard to be an asset to its community. Not only is it good for business, but it is so rewarding to use your business as an effective vehicle to “do good.”
10. Take yourself seriously, again! Yeah I know I said this already, but it is so important that it deserves a second mention!  Take pride in your work and take your efforts, your energy, your ideas and your goals seriously. Don’t expect this from others, but rather earn it.

MAY 23, 5 p.m.

WHAT: A group of chefs will each prepare a 140 pound heritage breed hog from head to toe in this friendly competition for a cause. Guests and professional judges will determine a winner based on presentation, utilization and overall best flavor. The winner will be crowned the “Prince of Porc”. In addition, five selected winemakers will showcase their wines. COCHON 555 is a tribute to heritage and heirloom breeds, chefs and winemakers.

Each 140 lb pig can be pre-cooked, braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured in any way, or otherwise prepared. Guest of the event will experience the chef creations during a 2.5 hour stand-up reception. Chef stations will alternate with winemaker tables. Guests should not arrive late for this event.

FIVE CHEFS:
JOHN SUNDSTROM, Lark
ADAM STEVENSON, Earth & Ocean
ANTHONY HUBBARD, Chow Foods
CHESTER GERL, Matt’s in the Market
TAMARA MURPHY, Brasa Restaurant

FIVE WINES:
McCrea Cellars
Long Shadows Wineries
Buty Winery
Fidelitas Wines
Elk Cove Vineyards

VIP WINES: (reserve tasting)
Long Shadows Wineries
Syncline
Cordon Selections
Elk Cove Vineyards

Resident Butcher:
RYAN FARR – 4505 Meats San Francisco

Special Guest Chef:
Gabriel Claycamp – The Swinery

VIP EXPERIENCE: Start early with an oyster tasting and special selection of reserve wines. Enjoy artisan cheeses from DeLaurenti while sipping on savory cocktails by Daniel Hyatt of Alembic SF and craft brews from Pike Brewing Company. Guests can meat and greet with the chefs, winemakers and judges of COCHON 555.

MAIN FLOOR: Guests will witness a whole pig butcher demonstration by Ryan Farr while consuming over 750lbs of swine, great wines and brews. A whole roasted pig by The Swinery and swine infused desserts by Xocolatl de David will precede the award ceremony. The after party sponsored by the American Lamb Board will be held at Earth & Ocean and will feature a handful of surprises. This is a full day of new and old relationships, great chefs, swine, wine and we look forward to sharing it with you.

WHY: To promote heritage pigs and breed diversity in local and national communities. A portion of the proceeds will benefit the Neighborhood Farmers Market Alliance.

LOCATION: Bell Harbor International Conference Center. 2211 Alaskan Way, Pier 66 Seattle, WA 98121

WHEN: Sunday May 23rd, 5:00 p.m.
VIP Reception 3:30 p.m.

HOW: The cost is $125 per person and is open to the public. For tickets or more information visit http://www.cochon555.com. Advance ticket purchase required. Stay the night! W Seattle is the Official Hotel Sponsor of COCHON555 and special room rates can be found on the website.

WANT TO WIN TICKETS? All contests are announced to our social media friends. Please visit the website and sign up to “Bacon Bits” the newsletter. We will provide event updates, ticket contests and special announcements. On FaceBook and Twitter, search under “COCHON555” and “Cochon on Tour”.
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Cochon 555 is the only heritage breed pig and chef competition in the U.S.  The touring event was created by Brady Lowe in response to the lack of consumer education around heritage breeds. Other cities include New York, Washington D.C. and Seattle. Chefs and judges from each city are selected by Taste Network, Lowe’s company, to participate in the event. Taste Network is based in Atlanta and delivers experiential services to the boutique food industry nation-wide. The company’s mission is to provide cultured events and education focused around artisan wine, cheese and cuisine to its clients and the public at large. www.cochon555.com

About FOOD & WINE Classic in Aspen: In its 28th year, the FOOD & WINE Classic in Aspen is the epicurean magazine’s signature event, bringing together 50 of the world’s foremost authorities on wine and food at 80 cooking demonstrations and wine seminars. In addition, over 300 wines and luxury lifestyle brands gather together in the Grand Tasting Pavilion, the epicenter of the event, to pour over 50,000 bottles of wine and exhibit their newest products. FOOD & WINE is the modern, stylish, trend-spotting, talent-seeking epicurean magazine. Published by American Express Publishing Corporation, the leader in luxury lifestyle magazines, FOOD & WINE has a circulation of over 925,000. Details about the event and the company are available at foodandwine.com .

Media Contact:
Carolina Uribe
404.201.0796
carolina@tastenetwork.com

CANLIS COCKTAIL SYMPOSIUM: Stewardship of the Great American Cocktail

WHAT:

• Canlis head barman, James MacWilliams, has invited a group of respected bartenders and cocktail aficionados for a round table discussion about the “Stewardship of the Great American Cocktail.” Topics include: What role does modern cooking techniques and science play in cocktail making? What effect does the resurgence of grassroots distilling have on the culture of cocktails? What defines a classic cocktail and how can new classics be created?
• Round table participants include Andrew Bohrer, Duncan Chase, David Nelson, Jess Voelker, Chris Young, Scott Heimendinger, and others.
• The Cocktail Party: After the invite-only round table discussion, Canlis welcomes the public to join the cocktail luminaries for a Canlis-style cocktail party.

DATE & TIME:

• Thursday, May 13, 2010
• 6 p.m. – Invite-Only Round Table
• 8-10 p.m. – Public Cocktail Party (limited to 70 guests)

WHERE:
Canlis (Penthouse)
2576 Aurora Ave. N.
Seattle, WA 98109
www.canlis.com
http://twitter.com/canlis

COST & RESERVATIONS FOR 8 P.M. COCKTAIL PARTY:

• Tickets for the cocktail party are $35 per person plus tax. Fee includes some small bites and several signature drinks. There will be a cash bar for additional cocktails and the opportunity to preview some of James MacWilliams’s drinks incorporating rare spirits from the Canlis backlist.
• Call Heather at 206-298-9550 for a reservation. Please have your credit card number ready.

About Canlis
Founded by Peter Canlis in 1950, this family-run establishment has helped shape both local and national dining trends in hospitality, service, cuisine and wine. Subsequently managed by Chris and Alice Canlis and, currently, by Mark and Brian Canlis, the restaurant is one of the longest-lasting, most highly decorated destinations in the country – a testament to the family’s dedication to providing a memorable dining experience to each guest. Executive chef Jason Franey, formerly the executive sous chef at Eleven Madison Park in New York, joined Canlis in December 2008. Canlis has been nominated three times by the James Beard Foundation for “Outstanding Service.” In December 2010, Canlis will celebrate its 60th anniversary. Visit canlis.com for more information.

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Omelette of the day $19
Dungeness crab meat, local asparagus and gruyere
served with mixed green salad

Eggs Benedict $18
Smoked salmon, crumpets, poached egg and
hollandaise sauce served with mixed green salad

French toast $13
House made apple-cinnamon bread pudding-French toast
maple syrup, apple-butter, powdered sugar

Wild Salmon hash $16
Alaskan salmon, olsen farms potatoes, sweet onions
lardon, poached egg

“Head Cheese” hash $13
House made head cheese, olsen farms potatoes, sweet onions
lardon, pork belly, bacon, poached egg

Green eggs and Steak $18
Grilled flank steak, scrambled eggs, mole verde over cotija grits

Beef Birria $15
Braised beef brisket, toasted chilies, tomatillos, cinnamon. sweet onions
cilantro served with annatto rice

Steamed manila clams $15
corona beans, house made chorizo, cava, herbs, lemon, croutons

Dungeness crab and baby arugula salad $13
avocado, mixed citrus, marcona almonds, citronette

Pan-fried cornmeal-crusted catfish $13
Potato bread, spicy mayo, shredded lettuce with mixed green salad

Tuna melt $15
Potato bread, olive oil poached St. Judes albacore tuna
fresh herbs, queso Oaxaca with mixed green salad

Stumptown bbq pulled pork $15
Brioche bun, cabbage slaw with olsen farms potato salad

Don & Joe’s lamb burger $14
Brioche bun, goat cheese, bacon, herb mayo, sweet onion jam
with chick pea salad

*the health department says, “eating raw or undercooked meats or fish may not be so good for you”
we will add 20% gratuity to parties of 6 or more, we accept visa, m/c, amex, please no checks