Mother’s Day at Matt’s in the Market

April 21st, 2010

Mother’s Day @ Matt’s

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

The Newlywed Kitchen Promo Video

April 13th, 2010

The Newlywed Kitchen/Cookbook Promo from LuuvuH on Vimeo.

High 5 Pie featured on Fox Foodie

April 13th, 2010

High 5 Pie was featured on Fox Foodie. Check out the pie jars!

APRIL 17 IS TEACH A KID TO COOK DAY

April 13th, 2010

FOR IMMEDIATE RELEASE

Contact: Hsiao-Ching Chou

Suzuki + Chou Communimedia

206.696.3663

hc@suzukichoumedia.com

Group localizes Jamie Oliver’s Food Revolution

SEATTLE – April 14, 2010 – Chef Jamie Oliver’s Food Revolution campaign has swept across the country via his TV show, Web site and social media. A group of concerned Seattleites has formed the grassroots JOFRSEA (Jamie Oliver Food Revolution Seattle) in order to localize Oliver’s efforts to improve the quality of food that school children in every community get and to encourage families to cook more.

JOFRSEA’s first community event is Teach A Kid To Cook Day on April 17. Everyone is encouraged to spend time teaching a child how to cook a simple recipe. It can be any recipe as long as it incorporates fresh, whole and wholesome ingredients. There will be FREE cooking lessons for children at the University District Farmers Market (N.E. 5oth Street and University Way N.E.). Several chefs, including Greg Johnson and Lorna Yee, will be available at the Chef in Residence booth from 10 a.m. to noon to share some simple recipes that kids can help cook.

For more info about JOFRSEA, visit Jofrsea.com or follow on Twitter at http://twitter.com/JOFRSEA.

Wear Green for Free Guac at Chipotle

March 11th, 2010

It’s no secret that on St. Paddy’s Day there will be plenty of drinking. But before you raise that first pint or shot, be sure to line your tummy with something yummy.

The best pre-Paddy’s party food has to be high in calories and, frankly, fat.

Take a burrito from Chipotle, for example:

Flour tortilla (290 cal, 9g fat)
+  Rice (130 cal)
+  Beans (120 cal)
+  Corn salsa (80 cal)
+  Meat (190 cal, ~7.5g fat)
+  Guacamole (150 cal, 13g fat)
You tipplin’ without tippin’ over

More nutrition info is here. For your pre-party, order Chipotle’s Burritos by the Box (box of 6 burritos of your choice) at www.chipotle.com, wear green when you pick them up, and get free shots of guac all day St. Paddy’s Day, March 17 (WA & OR).

New Cocktails from Canlis Barman James MacWilliams

February 23rd, 2010

James MacWilliams is the thinking person’s bartender. No detail from a garnish to an ingredient’s historical significance is an afterthought. Spend some time in the Canlis lounge, you’ll see.

PHOTOS, left to right

James MacWilliams, head barman at Canlis Restaurant

A Rose by Any other Name…
Inspired by the English Rose, Harry Craddock, London, circa 1937
Sapphire Gin, Maison Cognac, Rothman and Winter Apricot Liqueur, Dolin Dry Vermouth, Cherry Heering, fresh lemon juice and egg white.

Roman Punch
Europe, circa mid 19th century
A frozen blend of rum, cognac, fresh lemon and orange juice, Cracked Maple Orange Bitters, sugar, egg whites and sparkling wine.

McCracken Pike Manhattan
Woodford Reserve bourbon, green walnut wine, East Coast bitters and Quatre Epices cherry

Sorrento Hotel Announces Events Lineup

January 21st, 2010

THE SORRENTO HOTEL KICKS OFF NEW YEAR WITH

PACKED CALENDAR OF EVENTS

SEATTLE – Jan. 21, 2009 – The Sorrento Hotel re-established itself in 2009 as a hub for thought-provoking events such as Drinking Lessons, Chamber vs. Chamber, Midnight Symposium, and Fireside Chats. Building on the momentum, the Sorrento has partnered with local arts organizations such as STG, Town Hall and SIFF to offer additional cultural events. Highlights include:

  • Valentine’s Day: Come to the Sorrento for Valentine’s dinner at the Hunt Club and stay for the He-She, He-He, She-She, Whatever Package. Or arrange to have afternoon tea with your mom. Call 206-622-6400 to reserve.
  • Prime Rib Saturdays: This is a popular evening. The prime rib dinner is $20 for the regular cut and $24 for the large cut. The price includes baked potato, vegetable side, and a wedge salad with house-made blue cheese dressing. Call 206-622-6400 or visit www.opentable.com to make reservations.
  • Fireside Chat: In conjunction with SIFF and the Noir City series, the Sorrento presents a Fireside Chat with Eddie Mueller and Carl Spence on Feb. 21 at 3:30 p.m. It’s free and open to the public.
  • Reading and Book Signing: In conjunction with Elliott Bay Books and The Stranger, the Sorrento presents Christopher Frizzelle on Feb. 26 at 7 p.m. in the Penthouse.
  • Night School: For a current listing of Drinking Lessons, Chamber vs. Chamber, Midnight Symposium and other Night School events, please visit www.brownpapertickets.com and search for Sorrento Hotel.
  • Live Music and DJ Nights – Thursday through Saturday nights, 8-11 p.m., Fireside Lounge. Schedule.

Sorrento Hotel

900 Madison St.

Seattle, WA 98104

206-622-6400

www.hotelsorrento.com

Twitter: @hotelsorrento

La Spiga’s Valentine’s Day Dinner Menu

January 21st, 2010

La Spiga | Menu di San Valentino

Four-course menu with optional wine pairing available from 5 to 11 p.m. $65 per person plus $25 for optional wine pairing excluding tax and gratuity. For more information and to make a reservation visit www.laspiga.com or call 206-323-8881.

Menu:

ANTIPASTI

Burrata con Arancia Candita e Insalatina

Burrata, Candied Orange, Petite Green Salad, Crisp Prosciutto Chip

Crostini con Tartare di Tonno

Tuna Tartar with Crostini

Crespelle Ripiene ai Funghi

Savory Crepes layered with Mushroom Ragu and Béchamel

PRIMI

Tortelli Rossi di Ricotta e Cime di Rapa con Sugo di Melanzane Piccante

Red Beet Pasta, Ricotta and Rapini Filling, Spicy Eggplant Sauce

Lasagne agli Asparagi e Porri

Green Lasagna Noodles filled with Asparagus and Leeks

SECONDI

Filetto di Maiale con Lardo, Crema di Zucca e Cipollotti Brasate

Pork Tenderloin wrapped in “La Quercia” Lardo, Butternut Squash Puree, Balsamic Braised Cipollini

DOLCE

Dolce alla Fantasia della Pasticcera

Pastry Chef’s Choice Dessert

Sorrento Hotel Valentine’s Day Dinner Menu

January 21st, 2010

Valentine’s Day 2010

Served 5pm-10pm, call 206-622-6400 to reserve

$75/Person

First

Lobster bisque

Truffle crème fraiche

Or

Wild mushroom soup

Shaved black truffles

Second

Roasted beet salad

Candied walnuts and Humboldt fog goat cheese

OR

Baby greens salad

Dried cranberries and toasted almonds and Oregon smoky blue cheese

Third

Duet of petite filet and grilled prawns

Roasted garlic Yukon potato puree and baby carrots

OR

Pan roasted quail and seared fois gras

Potato hash, roasted shallots and grapes, quail demi glacé

OR

Seared scallops and caviar

With roasted fennel, celeriac puree and granny smith apple-bacon beurre blanc

OR

Vegan Truffle-Portobello Bourguignon over potatoes

Dessert

Warm chocolate pudding

OR

Spiced banana cake

OR

Champagne sorbet and chocolate covered strawberries

Hillside Quickie’s Re-brands as Sage Cafe

December 18th, 2009

FOR IMMEDIATE RELEASE

Contact: Jamie Hinz

Suzuki + Chou Communimedia

206.285.6100

jamie@suzukichoumedia.com

Hillside Quickie’s Cafe is Now Sage Cafe

Vegan Lunch Spot Receives Interior Refresh and Streamlined Menu

SEATTLE – Dec. 18, 2009 – Capitol Hill’s 15th Avenue vegan mainstay, Hillside Quickie’s Cafe, has re-opened as Sage Café.

Sage Café’s menu features Hillside Quickie’s Café favorites, new lunch combinations and weekend brunch.

To celebrate, owner Makini Howell will host a re-grand opening brunch. Brunch will feature half-price menu items like Louisiana-style seitan steak and Greens over grits with Southern-style biscuits, banana pancakes with orange almond sauce and toasted pecans, and handmade bread pudding topped with seitan steak and gravy, and sautéed leeks in vegan butter sauce.

Sage Café Re-grand Opening Brunch

Sunday, Jan. 10

10 a.m. to 4 p.m.

Call 206-325-6429 to reserve.

Sample Sage Café Menu:

Lunch Deals

Crepe and Soup

Quinoa Stuffed Crepes and Soup of the Day 8.50

Soup and Sandwich

Half New York Deli Tofu on Focaccia Sandwich and Soup of the Day 8.50

Build Your Own Sandwich

Off the Grill

The Fire-Roasted Yam

Smoked Seitan Steak on Focaccia with Smoked Yams, Grilled Sweet Onions and Tomatoes 10

The Fremont Philly

Seared Seitan Steak on a Sub Roll with Grilled Sweet Onions, Grilled Bell Peppers, Mustard and

Yease Sauce 10

Thai Curried Gyro

Thai Red Curry Seitan on Spinach Naan with Caramelized Purple Onions, Heirloom Tomatoes,

English Cucumbers and Vegan Dill Mayo 10

D’s BBQ Joint

BBQ Smoked Tofu and Seitan Wrap on Lavash Bread with Grilled Mushrooms, Grilled

Sweet Onions, Lettuce, Potato Salad and mustard 11

Burgers and Sandwiches

The Chipotle Grill

Baked Tempeh on Grilled Rye Bread with Avocados, Beefsteak Tomatoes, Caramelized

Purple Onions, Cilantro and Chipotle Mayo 10

Vegan Reuben

Grilled Tofustrami on Rye Bread with Caramelized Purple Onions, Tomatoes, Grilled Sauerkraut, Vegan Cheese and Russian Dressing 10

Sage Cafe

324 15th Ave E

Seattle, WA 98112

206-325-6429

www.hillsidequickie.com