TWO NEW YEAR’S EVE BASHES, ONE $10 COVER

TWO NEW YEAR’S EVE BASHES, ONE $10 COVER

Tini Bigs and Hula Hula Ring in the New Year with Class and Kitsch

December 31, 8 p.m.

•••••

SEATTLE, Wash.—(December 22, 2009)— Tini Bigs, Seattle’s martini mecca and its adjoining sister bar Hula Hula are ringing in the New Year with a two-for-one party that will appeal to the kitschy, the classy and the thrifty- all under one roof.

• WHO: Tini Bigs and Hula Hula Lounge
  
• WHAT: Two Bars, One Cover New Year’s Eve Bash
  • Tickets are $10 for the first 200 tickets; $25 after until day of the event and can be purchased by calling either location.
  • Party favors and midnight countdown in the shadow of the Space Needle
  • HouseDJBo spinning Top 40 dance music
  • Special appetizer menu
  • Reserved tables available for parties up to six for $200 (does not include tickets)
  
• WHERE: Tini Bigs - 100 Denny Way, Seattle
  Hula Hula - 106 1st Avenue North, Seattle
  
• WHEN: Thursday, December 31
  4:00 p.m. – Tini Bigs Opens
  8:00 p.m. – Hula Hula Opens

Tini Bigs is located at the bottom of Queen Anne and the top of Belltown at 100 Denny Way, near the Seattle Center. Hours are 4 p.m. to 2 a.m. daily. Food is served until 10 p.m. Recently honored by Food & Wine magazine as one of the “Top 100 Bars in America 2009,” Tini Bigs features its award-winning signature martinis along with Prohibition-era classic cocktails and globally inspired contemporary cocktails. The bar has been open for 4,768 consecutive days. To learn more about Tini Bigs Lounge, visit www.tinibigs.com, or call (206) 284-0931.

Hula Hula is a haven of cosmopolitan Polynesian kitsch nestled in the heart of Seattle’s urban concrete jungle. The lounge features a wide selection of classic and contemporary exotic cocktails from the popular Mai Tai to the Caipirinha Slushie. Offering happy hour seven days a week from 4 to 6 p.m. and from 10 p.m. to midnight, Hula Hula is located at 106 First Ave. N. and is open 4 p.m. to close. To learn more about Hula Hula visit www.hulahula.org or call (206) 284-5003.

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Media Contact: Andrea Courtney
Randall PR / (206) 624-5757

CELEBRATE 2010 AT 0/8 SEAFOOD GRILL, TWISTED CORK AND STIR MARTINI + RAW BAR

New Year’s Eve – December 31st

•••••

BELLEVUE, Wash.—(December 17, 2009)— Ring in a rockin’ 2010 on the Eastside! After a midnight kiss? Looking to spend the night dancing and indulging in cocktails and champagne? Or maybe just wanting a delectable brunch the next morning? Bellevue’s 0/8 Seafood Grill, Twisted Cork Wine Bar and STIR Martini + Raw Bar have the answer.

New Year’s Eve Dinner at 0/8 Seafood Grill
December 31, 4 to 9:30 p.m.
A special menu with two prix fixe menu options and limited dishes will be available for guests (‘Menu A’ $105 per person; ‘Menu B’ $75 per person). To view the prix fixe options, click here. Reservations for dinner are recommended and can be made by calling (425) 637-0808. Admission to the Twisted Cork celebration is included with dinner.

VIP New Year’s Eve Package at 0/8 Seafood Grill & Twisted Cork
December 31, 4 p.m. to 2 a.m.
This special $500-per-couple package includes a table for two in the dining room with prix fixe ‘Menu A’ and a bottle of Krug Grand Cuvée champagne. Once dining is finished, head to Twisted Cork for exclusive entry and reserved seating in the Champagne lounge. Advance reservations required.

New Year’s Eve Celebration at Twisted Cork Wine Bar
December 31, 9 p.m. to 2 a.m.
Festivities will include live entertainment from the Clinton Ellison Experience, party favors and a champagne toast at midnight. Tickets are $20 per person, or admission is included when dining at 0/8 Seafood Grill.

Fire + Ice Party at STIR Martini + Raw Bar
December 31, 9 p.m. to 2 a.m.
Celebrate the New Year with “fiery” party favors and “icy” cocktails when the clock strikes midnight. The night will include a DJ spinning dance beats and hourly drink specials for each time zone ringing in the New Year. Guests wearing white and red to highlight the theme will be eligible for prize drawings throughout the night. Entry is $20 per person with the cocktail toast included. No reservations required.

New Year’s Day Hangover Brunch at 0/8 Seafood Grill
January 1, 6:30 a.m. to 2 p.m.
Predicting a slow start on New Year’s Day? 0/8 Seafood Grill is serving breakfast late on New Year’s Day for those in need of a little egg therapy. The regular breakfast and weekend brunch menus will be available until 2 p.m. To view the brunch menu click here. Reservations are recommended and can be made by calling (425) 637-0808.

• WHO: 0/8 Seafood Grill and Twisted Cork Wine Bar
  STIR Martini + Raw Bar
  
• WHAT: New Year’s Eve Celebrations
  • New Year’s Eve Dinner at 0/8 Seafood Grill
  • VIP Package at 0/8 Seafood Grill and Twisted Cork
  • New Year’s Eve Celebration at Twisted Cork
  • Fire + Ice Party at STIR Martini + Raw Bar
  • New Year’s Day Brunch at 0/8 Seafood Grill
  
• WHERE: 0/8 Seafood Grill and Twisted Cork Wine Bar
  900 Bellevue Way, Suite 100
  Bellevue, Wash.
  STIR Martini + Raw Bar
  10500 NE 8th Street, Suite 125
  Bellevue, Wash.
  
• WHEN: New Year’s Eve – December 31st

0/8 Seafood Grill—and its spirited lounge, Twisted Cork Wine Bar—is located in Bellevue Place just off of N.E. Eighth and Bellevue Way. Open for breakfast, brunch, lunch and dinner, 0/8’s menu features local, Northwest products and flavors in unique, Asian-accented, seafood-focused dishes. The extensive wine program received the “Award of Excellence” from Wine Spectator (2007, 2008, 2009) and the “Award of Ultimate Distinction” from Wine Enthusiast (2008). The nearly 400-label wine list offers 87 wines by-the-taste or glass, including 22 champagne and sparkling selections.

0/8 Seafood Grill and Twisted Cork Wine Bar are open Monday through Thursday 6:30 a.m. to 11 p.m.; Friday and Saturday 6:30 a.m. to 1 a.m.; Sunday 6:30 a.m. to 10 p.m. More information and menus at www.08seafoodgrill.com. For reservations, call (425) 637-0808.

STIR Martini + Raw Bar offers precise mixology of classic and contemporary cocktails in a modern urban lounge. STIR features an all-day menu of creatively styled small plates and entrées, including sushi, oysters, soups, salads, and sandwiches. Open Monday through Saturday 11 a.m. to 2 a.m., Sunday 11 a.m. to 10 p.m. STIR is located in the Bellevue Place Wintergarden in the heart of downtown Bellevue. For more information visit www.stirmartinibar.com or follow us on Twitter @StirBellevue. 10500 NE 8th Street, Suite 125 Bellevue, Washington. 425-646-7847.

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Media Contact: Andrea Courtney
Randall PR / (206) 624-5757

New Year’s Eve Prix Fixe Menu A
($105 per guest)

Dungeness Crab Cake
Rosemary aioli, fresh slaw

Whole leaf painted Caesar salad
Brioche toast point, shaved parmesan, white anchovy

Painted hills slow braised short ribs
Cherry derri, chevre potato hash

Grilled center cut filet mignon and Austrian lobster tail
Roasted garlic Yukon mashed potatoes, broccolini, marrow butter, champagne buerre blanc
– or –
Paneed stripe bass and Barents sea king crab leg
Duck fat Yukon potatoes, peppadew peppers, spinach, champagne beurre blanc

Meyer lemon tart
Champagne foam, caramel wire


New Year’s Eve Prix Fixe Menu B
($75 per guest)

Dungeness Crab Cake
Rosemary aioli, fresh slaw

Whole leaf painted Caesar salad
Brioche toast point, shaved parmesan, white anchovy

Painted hills slow braised short ribs
Cherry derri, chevre potato hash

Grilled center cut filet mignon
Roasted garlic Yukon mashed potatoes, broccolini, marrow butter
– or –
Paneed stripe bass
Duck fat Yukon potatoes, peppadew peppers, spinach, champagne beurre blanc

Meyer lemon tart
Champagne foam, caramel wire

Cafe Flora Adding Weekday Breakfast January 4

Cafe Flora Adding Weekday Breakfast January 4
Free Vegan Cinnamon Rolls to Kick-Off First Day
9 a.m. to Noon

SEATTLE, Wash.—(December 17, 2009)— Recently recognized as “reader favorite in the Northwest” by Vegetarian Times magazine, Cafe Flora is kicking off its 19th year with its first-ever weekday breakfast service.

Beginning January 4, breakfast will be available Monday through Friday, from 8:00 a.m. to 2:00 p.m. Mark those calendars, because from 9:00 a.m. until noon on opening day, Cafe Flora will be celebrating by offering a free vegan cinnamon roll to each diner who comes in for breakfast.

Cafe Flora regulars and those curious to try Seattle’s favorite veggie restaurant will also have an opportunity to win free breakfast for two (value $30) on Facebook. Leading up to the breakfast premiere, fans are invited to name their favorite breakfast menu item in a post on Cafe Flora’s Facebook page to enter the competition; a winner will be drawn every Monday through January 4. First drawing will be December 21. To become a fan, click here.

As good for the planet as it is for the body, the Cafe Flora breakfast menu represents the best seasonal, locally sourced, sustainable and organic produce available. “Flora in the Morning” offerings include:

Fall Forager Scramble – ($9)
Locally foraged golden chanterelle mushrooms, crimini mushrooms, roasted butternut and delicata squash, fresh sage and Fontina cheese. Made with free-range eggs. With organic tofu, add $1.

Winter Root Vegetable Hash & Eggs – ($10) (vegan/gluten-free)
Pan-fried seasoned purple potatoes, yams, parsnips, yellow onions and red bell peppers topped with a horseradish-sour cream sauce. Served with two eggs over-medium and multi-grain toast.

Cranberry Chai French Toast – ($9)
Hand-crafted artisan bread slices grilled in a rich cinnamon egg-batter, served in pool of chai-spiced crème anglaise, and topped with warm cranberry compote and spiced whole pecans.

The new menu will also feature lunch items, available beginning at 11:00 a.m.:

Roasted Pumpkin & Wintergreens Salad – ($10) (vegan/gluten-free)
Hearty, seasonal winter greens tossed with gently-spiced roasted pumpkin and freshly shredded granny smith apples in an allspice-sherry vinaigrette. Garnished with cornbread croutons, fresh pomegranate and spiced pumpkin seeds.

Roasted Apple Sage Focaccia Sandwich – ($12) (vegan)
Warm sliced apples with herbed-pistachio pesto on grilled La Panzenella focaccia with sharp white cheddar cheese and crispy frizzled onions.

Roasted Cauliflower & Yam Pizza – ($13) (vegan)
Seasoned cauliflower and yams on a roasted garlic-onion base; lightly drizzled with rosemary oil and finished with spiced sunflower seeds and dried cranberry chutney.

Says owner Nat Stratton-Clarke, “Weekend brunch has always been outrageously successful for us. On Saturdays and Sundays, people are constantly lined up out the door, waiting for a table, so guests have been requesting for years that we spread out the love a bit.”

Cafe Flora’s award-winning menu features modern and sophisticated vegetarian, vegan and gluten-free cuisine inspired by international culinary traditions and created with local, organic and sustainable ingredients. Accolades include Vegetarian Times magazine’s Dining Award for “Reader Favorite Vegetarian Restaurant in the Northwest 2009” and “Best Vegetarian Restaurant” by Seattle Magazine eight years running. Located at 2901 East Madison, dinner is served Sunday through Thursday 5 to 9 p.m. and Friday through Saturday 5 to 10 p.m. Lunch and afternoon menus are served weekdays 11:30 a.m. to 2:30 p.m. and 2:30 to 5 p.m. Brunch is served Saturday and Sunday 9 a.m. to 2 p.m. (206) 325-9100. www.cafeflora.com Twitter:@CafeFloraVeg

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Media Contact: Andrea Courtney
Randall PR / (206) 624-5757

icon Grill takes March Madness to a New Level with “Ultimate S′Mac′down”

icon Grill takes March Madness to a New Level with “Ultimate S′Mac′down”
Mac-n-Cheese Contest Encourages Participants to Bring Their A-Game

SEATTLE, Wash.—(December 9, 2009)—icon Grill’s Executive Chef Nick Musser is initiating his own unique take on March Madness with a contest to seek out new and unique ways to prepare this iconic comfort food. This January and February, talented home chefs are invited to enter their gooey-est, cheesiest, most over-the-top decadent macaroni and cheese ideas to Chef Nick.

• What: icon Grill invites Seattleites to submit their most original, unique take on iconic macaroni and cheese.
  
• When: Entries will be accepted January through February, 2010. The “Final Four” recipes, as determined by Chef Nick, will be featured on icon’s Mac-N-Cheese fresh sheet for the month of March.
  
• How: Not only will restaurant guests be able to vote for their favorite on the spot, but online voting will also be open to the public. Beginning January 1, 2010, entrants can visit www.icongrill.net to find a direct link to the contest entry form.

For more than a decade, icon Grill has been a trendsetter in a city rich in comfort food. Chef Nick’s classic dish, Ultimate Macaroni & Cheese, was just named Seattle Weekly’s #3 of Seattle’s “Top 5 Places for Mac and Cheese,” and has been featured on Food Network’s Home Food Advantage with Tyler Florence.

Chef Nick says, “I’m really looking forward to seeing how inventive people can be with this. I’m talking about inventive like a deconstructed version of mac and cheese… or maybe a mac and cheese cocktail? I’m just hoping for some crazy ideas!” So, whether the home chef’s version is dusted with truffle shavings, larded with lardons or baked with ribbons of apple, icon looks forward to finding the most original, inventive macaroni and cheese concept.

The winner will receive a $100 gift certificate, a bottle of wine from icon Grill’s award-winning list and a signed copy of Aroused Americana, which includes Chef Nick’s Ultimate Mac & Cheese recipe. All four finalists will receive Golden Macaroni trophies to be proudly displayed in a place of honor – perhaps the kitchen is most appropriate.

icon Grill, open since 1998, is located at 1933 Fifth Ave. in Seattle, Wash. Open Monday—Thursday 11:30 a.m. to 11 p.m., bar until midnight; Friday 11:30 a.m. to midnight and Saturday 5 p.m. to midnight, bar until 1 a.m.; and Sunday 5 to 11 p.m., bar until midnight. Executive Chef Nick Musser’s cookbook, Aroused Americana, includes recipes for his highly regarded Ultimate Mac and Cheese and Texas Funeral Fudge Cake. Follow icon Grill on Twitter, @iconGrill. Call (206) 441-6330 or visit www.icongrill.net for more information.

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Media Contact: Kelsey Simmons
Randall PR / (206) 624-5757

FORGET THE MILK: COCKTAILS WITH MR. CLAUS at TINI BIGS

FORGET THE MILK: COCKTAILS WITH MR. CLAUS at TINI BIGS

Take a Sip and Snap a Pic with Jolly Old St. Nick

December 11, 9 p.m.

¨¨¨¨¨

SEATTLE, Wash.—(December 4, 2009)— Don’t tell Mrs. Claus! Before his trip around the world, Santa’s parking his sleigh atop Seattle’s martini mecca, Tini Bigs, for a night of drinkin’ and photo snappin’ on Friday, December 11.

Sip on one of Tini Bigs’ signature martinis (a Dirty Girl Scout perhaps?) and muster the courage to tell the big guy in the red suit what’s on the Christmas list. For $10 cash, Totten Photography will capture the memory and provide proof that St. Nick does exist with a 5”x 7” you can frame and hang on the wall. Why should the little kids have all the fun?

• WHO: Tini Bigs Lounge
  
• WHAT: Cocktails with Mr. Claus
  $10 (cash only) for a custom 5”x 7” print
  
• WHERE: Tini Bigs
  100 Denny Way, Seattle
  
• WHEN: Friday, December 11
  9:00 p.m.

Tini Bigs is located at the bottom of Queen Anne and the top of Belltown at 100 Denny Way, near the Seattle Center. Hours are 4 p.m. to 2 a.m. daily. Food is served until 10 p.m. Recently honored by Food & Wine magazine as one of the “Top 100 Bars in America 2009,” Tini Bigs features its award-winning signature martinis along with Prohibition-era classic cocktails and globally inspired contemporary cocktails. The bar has been open for 4,750 consecutive days. To learn more about Tini Bigs Lounge, visit www.tinibigs.com, or call (206) 284-0931.

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Merry Christmas to all, and to all a good nightcap!

Media Contact: Andrea Courtney
Randall PR / (206) 624-5757

Dirty Girl Scout Tini
From Tini Bigs’ Big Martini Book

Ingredients:
3 ounces Crater Lake Hazelnut Espresso vodka
1 ounce chocolate liqueur
Splash (¼ ounce) of white crème de menthe
Graham cracker crumbs
Heavy sweetened cream*

*In a jar or container with a tight lid, combine 1 part Kahlúa, 1 part rock candy syrup and 2 parts heavy whipping cream, leaving room for the contents to mix. Shake vigorously until the mixture becomes frothy.

Directions:
Fill a cocktail shaker with ice. Pour vodka and chocolate liqueur into the shaker. Add crème de menthe and stir. Rim a big martini glass with graham cracker crumbs. Strain the contents of the cocktail shaker into the martini glass. Gently float a layer of heavy sweetened cream on top.

Sip. at the wine bar & restaurant and Gig Harbor Rotary present

“Ho! Ho! Harbor Holidays!”

A Charity Benefit Featuring Fashion, Food and Wine in Uptown Gig Harbor

Thursday, December 10, 3 to 5 p.m.

¨¨¨¨¨

SEATTLE, Wash.—(December 2, 2009)—Deck the halls with fashion, food, wine and giving at Uptown Gig Harbor.

Sip. at the wine bar & restaurant is joining its neighborhood Uptown merchants and the Gig Harbor rotary to invite guests to Ho! Ho! Harbor Holidays! Thursday, December 10 from 3 to 5 p.m. Tickets are $40 per person with proceeds benefiting the Gig Harbor rotary. Reservations are required by contacting Sip. Gig Harbor at (253) 853-3020.

The fashion show of must-have-looks will come from Uptown retailers; festive cooking demonstrations by Sip. Chef Robert Green; beauty tips, product samples, and an appetizer bar and wine. Guests are also invited to stay for an evening of shopping at the Uptown retailers shops from 5 to 9 p.m. For a list of participating merchants, click here.

• WHO: Sip. at the wine bar & restaurant
  
• WHAT: Ho! Ho! Harbor Holidays!
  · Fashion show featuring Uptown merchants
  · Appetizer bar and wine from Sip.
  · Cooking demonstration by Sip. Chef Robert Green
  · Holiday beauty ideas
  
• WHERE: Sip. at the wine bar & restaurant Uptown
  4793 Point Fosdick Dr. NW, Suite 400
  Gig Harbor, WA 98335
  
• WHEN: Thursday, December 10, 3 to 5 p.m.
  Reservations through Sip. at the wine bar & restaurant

The Napa-Valley-inspired Sip. at the wine bar & restaurant offers an approachable, global wine selection featuring nearly 70 by-the-glass choices, wine flights, and more than 250 bottles from the Pacific Northwest, California and around the world. The Northwest driven food menu comforts and inspires, and is sourced locally whenever possible. Locations include 909 5th Ave., Seattle 98101 (206) 682-2779; 1084 NE Park Dr., Issaquah, 98029 (425) 369-1181; and 4793 Point Fosdick Dr. NW, Suite 400, Gig Harbor, 98335 (253) 853-3020. For further information, visit www.siprestaurant.com.

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Media Contact: Andrea Courtney
Randall PR / (206) 624-5757

Participating Uptown Merchants:

Sip. at the wine bar & restaurant

Adam & Eve

Bloom

Chicos

Coldwater Creek

Elanden Gallery

Heart

Indigo Plum

J Jill

Julep Salon

Teaching Toys and Books

Barrio Introduces Late Night Happy Hour
Celebrate Early, Celebrate Late with Barrio’s Newly Expanded Happy Hour, and the Return of the $5 Margarita

SEATTLE, Wash.—(December 2, 2009)—Just in time for the bustling holiday season, Barrio locations in Capitol Hill and Bellevue have added late-night happy hour to help merry-makers get a little more festive.

In addition to bringing back the $5 margarita—delectably crafted with El Jimador repesado, orange blossom Muscat, lime, agave and sea salt—Barrio offers guests house made sangria, select wines and cervezas, perfect accompaniments to an irresistible happy hour menu of small plates and sweets.

BEBIDAS
Margarita ($5)
Sangria ($5)
Vino ($5)
Blanco, roja y rosa, del dia
Mexican Cerveza ($3)
Bottle or draft

ANTOJITOS
Housemade Salsas ($3 each)
Fresh tomato, roasted tomatillo-Serrano, or fire-roasted tomato-habañero with tortilla chips
Guacamole Made to Order ($5)
Fresh tomatoes with tortilla chips
Taquitos of Shredded Chicken ($6)
Guacamole, crema, escabeche slaw, cabbage and fire-roasted tomato-habañero salsa
Crispy Fried Hominy ($5)
Slivered garlic, sliced chilies and orange-chipotle aioli
Yucca fries ($3)
With chipotle ketchup

TACOS
Shredded Chicken en Adobo ($3)
Escabeche slaw, toasted sesame seeds, queso cotija and ancho syrup
Wild Mushroom ($3)
Drunken beans, arugula, laura chenel chèvre and roasted tomatillo-Serrano salsa
Pork Loin al Pastor ($3)
Caramelized pineapple, shaved red onion and cilantro

POSTRES
Churros and Xocalatl Chocolate ($5)
Cañela and sugar dusted fried pastries
Smoked Salt Caramels ($1 each)
70% chocolate and ancho chile


HAPPY HOURS
Capitol Hill: 3 to 6 p.m. daily
Sunday through Thursday, 10 p.m. to midnight
Friday and Saturday, 11 p.m. to 1 a.m.

Bellevue: 3 to 6 p.m. daily
Monday through Thursday, 10 p.m. to 11 p.m.
Friday and Saturday, 11 p.m. to 1 a.m.

Barrio offers modern, Mexican cuisine with creative, classically balanced Latin-focused cocktails. Barrio Capitol Hill is located at 1420 12th Ave., Seattle, Wash., and is open Monday through Thursday 11:30 a.m. until midnight; Friday 11:30 a.m. until 1 a.m.; Saturday 10:30 a.m. until 1 a.m.; and Sunday 10:30 a.m. until midnight.

Barrio Bellevue is located at NE 4th St and 106th Ave. NE, Bellevue, Wash., and is open Monday through Thursday, 11 a.m. until 11 p.m.; Friday, 11 a.m. until 1 a.m.; Saturday, 11 a.m. until 1 a.m.; Sunday 10 a.m. until 10 p.m. For more information, please see Barrio Restaurant online at http://www.barriorestaurant.com/.

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Hora feliz!

Media Contact: Kelsey Simmons
Randall PR / (206) 624-5757

CAFE FLORA DISHES UP NEW YEAR’S DAY BRUNCH

Local, Organic Vegetarian and Vegan Breakfast Buffet Steal at $18

New Year’s Day, January 1, 2010

¨¨¨¨¨

SEATTLE, Wash.—(December 1, 2009)— Back for a second year by popular demand, Cafe Flora, a Vegetarian Times magazine “reader favorite in the Northwest,” will be serving up local, organic and delicious brunch goodies on New Year’s Day. Starting at 9 a.m. guests can dig into sinful meat-free goodies like caramel pecan sticky buns, French toast and signature scrambles. Cost is $18 for adults, $12 for kids.

To see the complete New Year’s brunch buffet menu, click here.

• WHO: Cafe Flora
  
• WHAT: New Year’s Day Brunch Buffet
  Vegan, vegetarian and gluten-free options
  $18 per person, $12 kids
  
• WHERE: Cafe Flora
  2901 E. Madison St., Seattle, 98112
  
• WHEN: New Year’s Day – January 1, 2010
  9 a.m. to 2 p.m.

Reservations are highly recommended for parties 8 or more. For reservations or additional information, call (206) 325-9100.

Cafe Flora’s award-winning menu features modern and sophisticated vegetarian, vegan and gluten-free cuisine inspired by international culinary traditions and created with local, organic and sustainable ingredients. Accolades include Vegetarian Times magazine’s Dining Award for “Reader Favorite Vegetarian Restaurant in the Northwest 2009” and “Best Vegetarian Restaurant” by Seattle Magazine eight years running. Located at 2901 East Madison, dinner is served Sunday through Thursday 5 to 9 p.m. and Friday through Saturday 5 to 10 p.m. Lunch and afternoon menus are served weekdays 11:30 a.m. to 2:30 p.m. and 2:30 to 5 p.m. Brunch is served Saturday and Sunday 9 a.m. to 2 p.m. (206) 325-9100. www.cafeflora.com Twitter: @CafeFloraVeg

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Media Contact: Andrea Courtney
Randall PR / (206) 624-5757

Cafe Flora New Year’s Day Brunch Buffet Menu

Fruit & Pastries
A variety of seasonal fruit and fresh baked pastries including:
Caramel-pecan sticky buns (vegan)
Cinnamon doughnut bites (vegan)

Salads
Freshly made salads featuring a variety of organic wild greens, house-made dressing and local produce:
Caesar with crisp romaine and fried capers (vegan)
Organic wild greens with raspberry vinaigrette and winter-spiced pecans
Organic wild greens with poached pears and crumbled Roquefort
Fresh spinach with winter root vegetables and an herbed-mustard vinaigrette
Marinated grilled vegetable salad
Sesame Asian noodle salad

Entrees
Fall Forager – Signature Flora egg and tofu scramble with locally foraged golden chanterelle, crimini and oyster mushrooms with roasted butternut squash and fresh sage
Flora Morning – Signature Flora egg and tofu scramble with fresh spinach, caramelized onions and chopped Roma tomatoes with fresh herbs
French Toast l’Orange et canneberge - Handcrafted Columbia City Bakery bread grilled in a rich cinnamon-vanilla batter laced with Cara Cara orange notes, dusted with powder sugar and served with warm cranberry compote and maple syrup
Potato Latkes- Traditional potato pancakes served with warm house-made apple sauce and crème fraiche

Accompaniments
Roasted Yukon gold potatoes
Cheesy grits
Braised winter greens
Black-eyed peas

Purple Café & Wine Bar’s Inventive Wine Cocktail List Goes Beyond the Spritzer

Purple Café & Wine Bar’s Inventive Wine Cocktail List Goes Beyond the Spritzer
Wine in Cocktails Showcased at New Bellevue Location

BELLEVUE, Wash.—(December 1, 2009)—Drawing on their vast cellar and the extensive experience of Christene Prentice, Director of Liquids for Heavy Restaurant Group, Purple Bellevue is introducing five scintillating new wine cocktails to their beverage menu.

The current cocktail culture boom shows no sign of slowing, but—sparkling notwithstanding—wine-based potent potables remain largely unexplored territory. Spritzers, Kir Royales, sangria and the French 75 have all become ubiquitous. But there’s a whole new drinks rage waiting to be discovered, and Bellevue’s Purple Café & Wine Bar is leading the way:

The Harvest Fizz ($9)
Gewürztraminer, Bellringer gin and Austrian orchard pear liqueur…
The perfect way to prepare you for the snowy slopes

The Montoya ($9)
A movie character that is forever etched in our minds…
Rich and exotic Spanish brandy, Argentine Malbec and a splash of Pedro Ximénez

Di Mora ($9)
Our wine director’s favorite… she insisted on this…
Bourbon, cabernet sauvignon, Fernet-Branca (yes, it will soothe your belly) and muddled blackberries

The Thymeless Kiss ($9)
You will not find this anywhere else…yet.
Riesling is the base here, with fresh thyme and green Chartreuse

The Karmic Sour ($9)
This cocktail is designed to give you goose pimples… hopefully, it will.
Chai-infused syrah, pisco (Peruvian un-aged brandy), lime, egg white and black pepper

Christene Prentice is the mastermind behind these innovative drinks. Prentice started with Purple Kirkland in 2003 as a wine bartender. She currently oversees all liquids for Purple (Seattle, Bellevue, Woodinville, Kirkland) and Barrio (Seattle, Bellevue).

Notes Prentice, “I wanted to bring out certain characteristics inherent to each grape, just as mixologists do with different spirits. Bolder spirits are matched with more ‘masculine’ grapes, and clear spirits with more delicate varietals. Fresh fruits, spices and herbs make these drinks a delicious food pairing alternative to a glass of wine.”

Purple Café & Wine Bar is a multifaceted food and wine concept specializing in an eclectic Northwest-inspired menu coupled with an extensive global wine selection, including 90 wines by the glass, wine flights, and hundreds more wines by the bottle. Purple is a two-time winner of Evening Magazine’s “Best of Western Washington” contest in the category of “Best Wine Bar,” and has been awarded Wine Spectator’s “Award of Excellence” and Wine Enthusiast’s “Award of Ultimate Distinction.” In 2008 Purple was named “Best Place for Wine Tasting” and “Best Washington Wine Focused Wine Bar” by Seattle Magazine. Purple is located in downtown Bellevue at NE 4th St and 106th Ave. NE, Bellevue, Wash. (425) 502-6292.Visit www.thepurplecafe.com for hours and more information.

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In Vino Veritas!

Media Contact: Kelsey Simmons
Randall PR / (206) 624-5757 / kelsey.simmons@randallpr.com

Waters Winery and Wines of Substance Now Offer Free Shipping

Waters Winery and Wines of Substance Now Offer Free Shipping
Perfect Time to Stock Up for the Holidays and Beyond

WALLA WALLA, Wash.—(November 30, 2009)— The holidays are here again, and both Waters Winery and Wines of Substance are getting into the spirit of the season by launching free shipping; with minimum orders of three bottles from Waters or six bottles from Substance.

At Waters, founder Jason Huntley and winemaker Jamie Brown are recognized for wines that emphasize the terroir of Walla Walla. Huntley says, “Jamie has a rare gift for wines that aren’t only food friendly and old world in style, but wines that showcase both varietal and vineyard. I can’t think of a better way to appreciate his talent than to do a side-by-side tasting with Waters’ three single-vineyard Syrahs.” Waters’ three single-vineyard Syrahs include:

2007 Loess Vineyard Syrah ($40)
Blend: 97% Syrah, 3% Viognier

2007 Forgotten Hills Vineyard Syrah ($40)
Appellation: Walla Walla Valley
Blend: 100% Syrah

2007 Pepper Bridge Vineyard Syrah ($40)
Appellation: Walla Walla Valley
Blend: 100% Syrah

Huntley, Brown and Greg Harrington (also of Gramercy Cellars) established Wines of Substance in 2007. The brand’s fresh concept and award-winning design take an elemental approach to wine education through their innovative Periodic Table of Washington Wines. Substance’s single-varietal releases transparently showcase the qualities unique to each grape grown in Washington State.

Jamie Brown recommends the 2008 Substance Cabernet Franc as a lighter, highly food friendly wine that pairs to a range of holiday meals. Other current releases include the 2007 Riesling and 2008 Chardonnay, Cabernet Sauvignon, Malbec, Merlot, Syrah and Viognier.

Waters Winery was founded in 2005 by Jason Huntley, a fifth-generation “Walla Wallan” and managing partner of the private asset management firm Huntley Thatcher Ellsworth, Ltd. of Colorado Springs, Colorado. Huntley partnered with acclaimed winemaker Jamie Brown to release their first wines in 2006, and in November 2007 Waters opened a 5,000 sq. ft. sustainable winery designed by renowned Boxwood Architects. Waters owns several estate vineyards throughout the Walla Walla Valley AVA and produces just under 3,000 cases. Current releases include small lots of Cabernet Sauvignon, single vineyard Syrah, a Bordeaux-style blend “Interlude,” Viognier and Rosé.

Located at 1825 JB George Road, Walla Walla, Washington, Waters’ tasting room is open to the public Tuesday through Saturday from 10 a.m. to 5 p.m. and by appointment. For more information, call (509) 525-1590, or visit www.waterswinery.com.

For more information on Substance, visit www.winesofsubstance.com.

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Media Contact: Kelsey Simmons
Randall PR / (206) 624-5757 / kelsey.simmons@randallpr.com

Third Floor Fish Cafe to Close on Dec. 19th, 2009 after 15 Years in Kirkland

Third Floor Fish Cafe to Close on Dec. 19th, 2009 after 15 Years in Kirkland
Restaurant Space to Undergo Complete Remodel

KIRKLAND, Wash. – (November 25, 2009) – Third Floor Fish Cafe will serve its last guests on December 19, 2009, after 15 years in the Kirkland community. The slow economy and a shift in business to the newly developed Bellevue dining establishments – coupled with the desire to remodel are factors in the decision. The ownership has decided to undergo a remodel of the restaurant space, and is evaluating a number of options for the finished space. At the top of the list is a private event space, which would accommodate up to 200 people.

Executive Chef Greg Campbell says, “This is definitely sad for us, but we have to make some major updates. We hope these next weeks are a nightly celebration with the friends and guests who have made these past 15 years so memorable.”

• WHO: Third Floor Fish Cafe, a fixture on Kirkland’s waterfront for the last 15 years, has served expert preparations of fresh, seasonal ingredients resulting in classic Northwest cuisine.
  
• WHAT: Third Floor Fish Cafe will close its doors at the end of business on December 19, 2009. At this time the space is expected to undergo a complete remodel.
  
• WHERE: Third Floor Fish Cafe is located in downtown Kirkland on the waterfront at 205 Lake Street South.
  
• WHEN: Saturday, December 19, 2009

The Third Floor Fish Cafe, open since 1994, is located at 205 Lake Street South in Kirkland, Wash. The restaurant is open daily from 5 p.m. to midnight, with happy hour from 4 to 6 p.m. and 9 p.m. to midnight Monday through Saturday and 5 p.m. until closing on Sunday. Executive Chef Greg Campbell expertly prepares a Northwest menu, specializing in seafood and fresh, seasonal flavors. Call (425) 822-3553 or visit www.thirdfloorfishcafe.com for more information.

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Media Contact: Kelsey Simmons
Randall PR / (206) 624-5757

City University of Seattle and AlumniWine Partner to Release First Vintage

City University of Seattle and AlumniWine Partner to Release First Vintage
Custom labeled university wine supports education through scholarship donations

SEATTLE, Wash. — (November 18, 2009) — City University of Seattle recently teamed up with AlumniWine to release three new custom labeled wine products to support student scholarships. With every purchase of CityU of Seattle’s signature President’s Reserve, President’s Select or Signature White, AlumniWine will generously donate 20 percent of the sale price to the university’s General Scholarship Fund.

CityU is the first university to partner with AlumniWine. The business was founded in 2009 by CityU Alumna Patricia Templeman (Class of 2008, Master of Business Administration) in partnership with Lori Randall of Randall PR and CityU Alumnus Bob Delf of Northwest Cellars (Class of 1983, Master of Business Administration). The three established AlumniWine with the goal of raising money for universities and alumni organizations with academically branded privately-labeled wines. The company gives back a portion of all sales to support scholarships or alumni programs.

“Our wine program can help universities at a time when fundraising faces challenges,” Templeman says. “It’s a fun program that offers alumni an easy way to give back.”

The first three wines released by AlumniWine and CityU originate from distinguished vineyards and have won numerous awards.

• President’s Reserve Vintner’s Blend ($28) is a silky, smooth Columbia Valley Bordeaux blend. The wine won Vintner's Honor in the 2008 Seattle Wine Awards, a bronze at the Finger Lakes International wine competition and earned 90 points from Wine & Spirits Magazine.
  
• President’s Select ($19) is a 2005 merlot from Yakima Valley’s Olsen Estates, Roza Ridge and 3 Rocks Vineyards. It took the gold in the Grand Award of Excellence in the 2008 Seattle Wine Awards, double gold at the Finger Lakes International wine competition and a bronze in the Dallas Morning News wine competition.
  
• Signature White ($19) is a blend of Sauvignon Blanc and Chardonnay from Columbia Valley. The 2009 Seattle Wine Awards awarded it gold for its bold intensity and Wine Press Northwest gave the wine its highest accolade of “Outstanding.”

CityU will debut all three wines at its Global Innovations Gala on November 18.

“We’re always looking for innovative ways to help our students achieve their dreams. We've teamed up with AlumniWine as a way to showcase our General Scholarship Program and raise money for students who need tuition assistance to pay for classes, books and other expenses,” says Eileen Ryan-Rojas, CityU Director of Alumni Relations and Development.

“It’s incredibly fulfilling to help people get an education that will better their lives; especially people who don’t have access to other financial help, but really deserve the opportunity,” Templeman says.

AlumniWine offers award-winning wines made with grapes from Washington State’s premier vineyards. A portion of the purchase price from these academically labeled wine bottles goes to fund scholarships and academic programs for participating universities. For more information, or to order AlumniWine, visit alumniwine.com.

About CityU: Founded in 1973 in Seattle, Washington, City University of Seattle is a private, not-for-profit university that has awarded over 45,000 degrees and certificates worldwide. City University of Seattle’s goal is to change lives for good by offering high quality and relevant online and in-class education options to any person in the world with a desire to learn. The university is comprised of The School of Management, The Gordon Albright School of Education, and The Division of Arts and Sciences. Headquartered in the Pacific Northwest, City University of Seattle offers classes at locations throughout Washington, Hawaii, Canada, Mexico, Slovakia, Greece, Bulgaria, Romania, the Czech Republic, and China.

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Media Contacts: Kelsey Simmons
Randall PR / (206) 624-5757

Northwest Cellars Gives Back During the Season of Giving

Northwest Cellars Gives Back During the Season of Giving
Now Through December 31, Winery is Donating 20% of Purchases to Fred Hutchinson Cancer Research Center

KIRKLAND, Wash.— (November 30, 2009)—Northwest Cellars has hit upon a way for customers to both give to a very worthy cause and get a head start on their own holiday giving. Purchase Northwest Cellars’ wines online or in the tasting room using the coupon code “hutchgala” from December 1st through 31st, 2009, and 20 percent of the total will be donated to Fred Hutchinson Cancer Research Center.

Based in Kirkland, Northwest Cellars produces and distributes high-quality, affordable wines that can either be custom-labeled or are available with Northwest Cellars’ own label. Northwest Cellars’ wines are highly-regarded by both wine reviewers and clients, and have won many awards. One of their wines was recently featured in Food & Wine magazine’s holiday guide.

While all of Northwest Cellars’ wines are eligible for the donation program, three award-winning wines will be featured at the Hutchinson Center’s premier fundraiser, the Hutch Holiday Gala to be held on Saturday, December 5. The featured wines include:

2008 Adagio [Columbia Valley]
61% Sauvignon Blanc, 39% Chardonnay
Gold 2009 Seattle Wine Awards; Outstanding! Winepress NW

2005 Intrigue [Columbia Valley]
50% Merlot, 28% Syrah, 16% Cabernet Sauvignon, 4% Cabernet Franc, 2% Petit Verdot
90 Points Wine and Spirits Magazine; Outstanding! Winepress NW

2005 Merlot [Yakima Valley]
75% Merlot, 13% Syrah, 12% Cabernet Sauvignon
Double Gold Finger Lakes International Wine Competition; Gold, 2008 Seattle Wine Awards

Says Northwest Cellars’ founder Bob Delf, “I can’t think of any better way to toast the holiday season. I lost a brother to cancer nearly 10 years ago, so the work they do at the Hutch is personally very important to me.”

Charitable giving and the gift of fine wine: Embrace the holiday spirit.

The Fine Print: This donation program applies to retail purchases from Northwest Cellars only, not wholesale. Other wines already designated as having a charitable affiliation, such as Rachel Red or Rescue Red, are exempt from the promotion.


Northwest Cellars is located in Kirkland, Wash. at 11909 124th Avenue NE, and produces high quality, affordable wines with the Northwest Cellars label or a custom–designed label. The custom–labeled wines are ideal for special events, restaurants, hotels, corporate and personal gifts, private clubs, non–profit fundraisers, and regional or community–based projects, as well as special occasions such as weddings, anniversaries, birthdays and grand openings. Let Northwest Cellars help you to uncork the possibilities! Find Northwest Cellars on Facebook under “Northwest Cellars” and on Twitter under nwcellars. For more information visit Northwest Cellars online at www.northwestcellars.com.

About Fred Hutchinson Cancer Research Center
Fred Hutchinson Cancer Research Center‘s interdisciplinary teams of world-renowned scientists and humanitarians work together to prevent, diagnose and treat cancer, HIV/AIDS and other diseases. Their researchers, including three Nobel laureates, bring a relentless pursuit and passion for health, knowledge and hope to their work and to the world. For more information, please visit www.fhcrc.org.

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To Your Health!

Media Contact: Kelsey Simmons
Randall PR / (206) 624-5757

Santa Brunch, a Seattle icon

Santa Brunch, a Seattle icon
Celebrate the Holidays with Jolly Saint Nick and Christmas Carols at icon Grill

SEATTLE, Wash.—(November 3, 2009) — icon Grill’s Santa Brunch highlights the season with magical Christmas décor, in-house appearances by Santa Claus, live holiday piano music and a special, delectable brunch.

Chef Nick Musser loves the Christmas tradition, “We’ve been doing this since 1999 at icon. It’s always magical for the kids.”

Weekend brunch is infused with holiday spirit during icon’s Santa Brunch starting November 28 through December 20. From 10:30 a.m. until 1:30 p.m., kids impart their wish lists to Jolly Saint Nick while parents enjoy a special brunch menu. The full menu is available online. Some selections from the menu include:

Crab Cake Benedict
Our own crab cakes on a toasted English muffin with fresh spinach, poached eggs and a lemon chive hollandaise; Served with home-style potatoes ($XX)

Cajun Joe’s Omelet
Andouille sausage, mushrooms, sweet peppers, spinach and Asiago cheese ($13.95)

Mixed Berry Griddle Cakes
Buttermilk pancake batter topped with mixed berry compote and toasted walnuts; Served with applewood smoked bacon ($XX)

icon Grill’s winter wonderland is the perfect holiday tradition, with wrapped presents piled under lushly decorated trees. The dining room is festooned with ornaments, garlands, wreaths and lights. And, every Santa Brunch features a pianist playing holiday carols. Reservations are not required for the iconic brunch, but can be made by calling (206) 441-6330.


icon Grill, open since 1998, is located at 1933 Fifth Ave. in Seattle, Wash. Open Monday—Thursday 11:30 a.m. to 11 p.m., bar until midnight; Friday 11:30 a.m. to midnight and Saturday 5 p.m. to midnight, bar until 1 a.m.; and Sunday 5 to 11 p.m., bar until midnight. Executive Chef Nick Musser’s cookbook, Aroused Americana, includes recipes for his highly regarded Ultimate Mac and Cheese and Texas Funeral Fudge Cake. Call (206) 441-6330 or visit www.icongrill.net for more information.

icon Grill celebrates Christmas each year with a dedicated Christmas menu, Santa brunches, Christmas cookie decorating classes for little ones as well as over-the-top, icon-esque decorations.

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Ho Ho Ho!

Media Contact: Kelsey Simmons
Randall PR / (206) 624-5757

El Gaucho Portland Welcomes Pastry Chef Quinne Salameh

El Gaucho Portland Welcomes Pastry Chef Quinne Salameh
Talented Pastry Chef Adds A Distinct New Flavor to El Gaucho’s Legendary Tableside Dessert Program

PORTLAND, Ore.—(November 9, 2009)— El Gaucho is thrilled to introduce Quinne Salameh, an inspired pastry chef who is expanding the restaurant’s dessert program to complement such old-school, nostalgic classics as Bananas Foster and Cherries Jubilee, expertly prepared tableside.

Immersed in food culture since her childhood in Monterey Bay, California, Quinne has spent a total of nearly 12 years working in the culinary industry. Her background is a marriage of the Arabic cooking she learned from her father’s side of the family and the classic American cuisine of her Midwestern mother, both traditions known for delectable, irresistible sweets.

She worked in kitchens throughout college, honing her appreciation for sweets and desserts at Marini’s Candies (Santa Cruz, California). After graduation, she moved to Portland where she enrolled in the Oregon Culinary Institute. A quick learner, she honed her talents at Portland’s Roux before becoming Assistant Pastry Chef and Cook at Veritable Quandary.

As a pastry chef, Quinne focuses on regional, seasonal ingredients, bringing Oregon’s wide variety of fresh ingredients to their full, tantalizing potential on the plate.

Says Quinne, “It’s really exciting to imagine the range of possible desserts that will complement the iconic El Gaucho menu. The favorites will always be here, naturally, but there’s a whole new world of retro desserts I’ll be producing to tempt our guests’ palates.”

El Gaucho is a grown-up refuge, defined by their polished, personalized service, authentic, swanky-supper-club ambiance, and the finest beef available. Quinne’s desserts provide yet another reason to linger over dinner at Portland’s ever popular steak house.

Open since 2000, El Gaucho® is the Northwest's steakhouse legacy focused on elegant, old-school, tableside service for people celebrating their lives. The menu highlights 28-Day Dry-Aged Certified Angus Beef® Prime steaks, cutting edge fresh seafood selections from sustainable sources, and extensive wine and malt scotch lists. El Gaucho’s swanky bar was recently featured in Continental Airlines magazine and given the “Gold Standard” by Portland Monthly magazine. Located at 319 S.W. Broadway, El Gaucho is open Monday through Thursday 5 p.m. to midnight; Friday and Saturday 5 p.m. to 1 a.m.; Sunday from 5 to 11 p.m. Happy hour is available 5 to 7 p.m. and 10 p.m. to close Monday through Friday and all day Sunday. For more information, visit www.elgaucho.com or call (503) 227-8794.

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Media Contact: Andrea Courtney
Randall PR / (206) 624-5757

Holiday Cooking Class Returns to icon Grill

Holiday Cooking Class Returns to icon Grill
Chef Nick Showcases icon Holiday Favorites

SEATTLE, Wash.—(November 10, 2009)—Back by popular demand, the holiday cooking class has returned to Seattle’s icon Grill.

“I love helping people find a new way to celebrate the holidays, and maybe even start a new holiday tradition of their own. At icon Grill we really love celebrating the Christmas season,” explains Chef Musser, referencing his annual, over-the-top decorations of holiday trees and lights that have become a tradition at the restaurant.

The cooking class begins with a demo of holiday favorites by Executive Chef Nick Musser: Holiday Wreath Salad, Partridge in a Pear Tree, Candy Cane Cake, and Homemade Eggnog. Cost is $50, which includes the cooking demonstration and lunch (tax, tip and alcohol purchases additional).

Sunday, December 6, 10 a.m. – 1 p.m., at icon Grill ($50)

Reservations for either class are required and can be made by calling icon Grill at (206) 441-6330.

icon Grill, open since 1998, is located at 1933 Fifth Ave. in Seattle, Wash. Open Monday—Thursday 11:30 a.m. to 11 p.m., bar until midnight; Friday 11:30 a.m. to midnight and Saturday 5 p.m. to midnight, bar until 1 a.m.; and Sunday 5 to 11 p.m., bar until midnight. Executive Chef Nick Musser’s cookbook, Aroused Americana, includes recipes for his highly regarded Ultimate Mac and Cheese and Texas Funeral Fudge Cake. Call (206) 441-6330 or visit www.icongrill.net for more information.

icon Grill celebrates Christmas each year with a dedicated Christmas menu, Santa brunches, Christmas cookie decorating classes for little ones as well as over-the-top, icon-esque decorations.

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Media Contact: Kelsey Simmons
Randall PR / (206) 624-5757

icon Grill Hosts Free Holiday Cookie Decorating Party

icon Grill Hosts Free Holiday Cookie Decorating Party
“Build Your Own” Holiday Cookies Returns to Holiday Menu

SEATTLE, Wash.—(November 12, 2009)— icon Grill brings back an annual favorite, the kids’ cookie decorating class. On Saturday, December 5, from 10 to 11:30 a.m., Chef Nick Musser leads the little ones in one of his favorite holiday activities, cookie decorating, at no cost to parents. Not only do parents get to skip the mess at home, but they are invited to relax and snack on complimentary appetizers while their kids create culinary masterpieces.

For those who can’t make the class, this favorite icon treat will also return as part of the holiday menu. Adults get in on the fun with “Build Your Own” Holiday Cookies ($7.95): unadorned gingerbread men and rich, buttery sugar cookies alongside a variety of colorful, tasty toppings that guests can add to their heart’s, or taste buds’, content.

Plus, over-the-top Christmas décor is sure to engage everyone’s inner child. Each year, the dining room is decked out with holiday flair. Festooned with ornaments, garlands, wreaths and twinkling lights, the rooms are transformed into holiday wonderlands.

The cooking class can accommodate 40 youngsters and fills quickly; so make reservations early by contacting icon at (206) 441-6330.

icon Grill, open since 1998, is located at 1933 Fifth Ave. in Seattle, Wash. Open Monday through Thursday, 11:30 a.m. to 11 p.m., with the bar open until midnight; Friday, 11:30 a.m. to midnight, and Saturday, 5 p.m. to midnight, with the bar open until 1 a.m.; and Sunday, 5 to 11 p.m., with the bar open until midnight. Executive Chef Nick Musser’s cookbook, Aroused Americana, includes recipes for his highly regarded Ultimate Mac and Cheese and Texas Funeral Fudge Cake. Call (206) 441-6330 or visit www.icongrill.net for more information.

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Yum!

Media Contact: Kelsey Simmons
Randall PR / (206) 624-5757

Third Floor Fish Cafe to Close on Dec. 19th, 2009 after 15 Years in Kirkland

Third Floor Fish Cafe to Close on Dec. 19th, 2009 after 15 Years in Kirkland
Restaurant Space to Undergo Complete Remodel

KIRKLAND, Wash. – (November 25, 2009) – Third Floor Fish Cafe will serve its last
guests on December 19, 2009, after 15 years in the Kirkland community. The slow economy and a shift in business to the newly developed Bellevue dining establishments – coupled with the desire to remodel are factors in the decision. The ownership has decided to undergo a remodel of the restaurant space, and is evaluating a number of options for the finished space. At the top of the list is a private event space, which would accommodate up to 200 people.

Executive Chef Greg Campbell says, “This is definitely sad for us, but we have to make some major updates. We hope these next weeks are a nightly celebration with the friends and guests who have made these past 15 years so memorable.”

• WHO: Third Floor Fish Cafe, a fixture on Kirkland’s waterfront for the last 15 years, has served expert preparations of fresh, seasonal ingredients resulting in classic Northwest cuisine
  
• WHAT: Third Floor Fish Cafe will close its doors at the end of business on December 19, 2009. At this time the space is expected to undergo a complete remodel.
  
• WHERE: Third Floor Fish Cafe is located in downtown Kirkland on the waterfront at 205 Lake Street South.
  
• WHEN: Saturday, December 19, 2009

The Third Floor Fish Cafe, open since 1994, is located at 205 Lake Street South in Kirkland, Wash. The restaurant is open daily from 5 p.m. to midnight, with happy hour from 4 to 6 p.m. and 9 p.m. to midnight Monday through Saturday and 5 p.m. until closing on Sunday. Executive Chef Greg Campbell expertly prepares a Northwest menu, specializing in seafood and fresh, seasonal flavors. Call (425) 822-3553 or visit www.thirdfloorfishcafe.com for more information.

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Media Contact: Kelsey Simmons
Randall PR / (206) 624-5757

'Twas a Month Before Christmas

’Twas a Month Before Christmas

SEATTLE, Wash.—(November 23, 2009) ’Twas a month before Christmas, when all through the Sound, the people were stirring to see what was around. The businesses were gathering holiday offerings with care, in hopes that the shoppers soon would be there…


The busy, tired cooks had no time to even think,
The table needs setting, but what to eat and drink?

When what to their wondering eyes did they see?

Classes, recipes and tips from restaurants and wineries…

Tini Bigs Shakes up Saint Nick’s Jolly Tini
www.tinibigs.com
Don’t tell Mrs. Claus! Santa’s found his favorite martini just in time for the holidays and the tini’s green color—made from vodka infused with apple Jolly Ranchers—goes great against his red suit. Enjoy the Jolly Tini at Seattle’s martini mecca, Tini Bigs, or make the “sucker” at home, just before the relatives arrive.

Jolly Tini Recipe
Ingredients:
4 ounces Finlandia vodka infused with apple-flavored Jolly Ranchers*
¾ ounce fresh sweet-and-sour mix
1 maraschino cherry for garnish

*To infuse vodka, place 18 Jolly Ranchers in a 750-ml bottle of vodka. Let stand until the candies dissolve, about 24 hours, rotating the bottle 2 to 3 times.

Directions:
Fill a cocktail shaker with ice. Add infused vodka and sweet-and-sour mix. Stir vigorously and strain into a big martini glass.

Festive, Tasty Dishes with Chef Nick Musser of icon Grill
www.icongrill.com Twitter: @iconGrill
There’s nothing worse than a stressed-out cook on Christmas morning. Practice makes perfect, and the best way to learn is from someone who knows how to put on an over-the-top Christmas show.

Executive Chef Nick Musser of icon Grill goes all out for Christmas, from the decorations and lights right down to the menu. December 6, from 10 a.m. to 1 p.m., Chef Nick will offer a cooking class to demo his holiday favorites:

Holiday Wreath Salad
Partridge in a Pear Tree
Candy Cane Cake
Homemade Eggnog

Cost is $50, which includes the cooking demonstration and lunch (tax, tip and alcohol purchases additional). Reservations are required and can be made by calling (206) 441-6330.

Cafe Flora Christmas Morning Gluten-free Vegan Waffles
www.cafeflora.com Twitter: @CafeFloraVeg
Joy to the world! Cafe Flora is offering up a perfect match for Christmas morning: its recipe for scrumptious waffles. Top these vegan, gluten-free waffles with berries or cinnamon sugar for an extra special treat.

Gluten-free Vegan Waffles Recipe
Dry Ingredients:
1½ pounds rice flour
¼ cup white granulated sugar
6 tablespoons yellow cornmeal
2¼ tablespoons baking powder
1 tablespoon baking soda
½ tablespoons Xanthan gum
2 teaspoons salt
1 teaspoon vegan egg substitute
Wet Ingredients:
1 quart rice milk
¾ cup canola oil

Directions:
Combine dry ingredients in bowl. Add wet ingredients to mixture, stirring as you pour. Let batter rest for 5 minutes. Spray hot waffle iron with non-stick spray. Add about a cup of waffle batter to the center of the iron and close the lid. Cook for about 5 minutes, or until batter does not stick to lid, before opening. Cook time will depend on the iron and temperature. The finished waffle will be golden brown and soft inside, with a slight crunch outside. Top with your favorite toppings and enjoy!

Have Yourself a Merry Little Christmas with Otis Kenyon Wine
www.otiskenyonwine.com Twitter: @otiskenyonwine Facebook
Keep the conversation at your holiday dinner table on fire with Otis Kenyon Winery’s “Matchless” Red Wine. With a name that alludes to the exciting family history filled with arson, estrangement and rebirth, “Matchless” creates exciting dinner talk while igniting one’s palate.

The 2007 Matchless Red Wine ($23) is 70 percent merlot and 30 percent cabernet sauvignon. Starting with light cedar notes, black pepper and bing cherry on the nose, the dark fruit components of the wine brighten to raspberry and rhubarb pie with a long finish. Purchase the wine or read more about the Otis Kenyon family history in this Wino Magazine article.

Sip. at the wine bar & restaurant Chef Shares Festive Easy-to-Make Dessert
www.siprestaurant.com Twitter: @sipwinebar
Executive Chef Robert Green of Sip. Gig Harbor shares how to sweeten your guests’ palate: with peppermint ice cream pie and hot chocolate sauce. Succulent hot chocolate meets festive peppermint in this easy-to-make dessert. This make-at-home version has to be prepared ahead of time—leaving less stress for the holiday cook!

Peppermint Ice Cream Pie with Hot Chocolate Sauce

Ingredients:
1 gallon peppermint ice cream
1 container Cool Whip
1 package of Oreo cookie crumbs
1 small can of Hershey’s chocolate sauce
3 tablespoons melted butter

Directions:
Combine finely chopped cookie crumbs and melted butter. Pack into the bottom of pie pan and up the sides. Refrigerate for 10 minutes. Press in peppermint ice cream and top with Cool Whip. Freeze overnight. When ready to serve, heat chocolate sauce and cut pie into desired portions. Top one piece of pie with hot chocolate sauce and serve. You will be all the envy on the block!

Festive Favorites from Waters Winery and Substance Wines
www.waterswinery.com
Impress guests with a wine perfectly paired for the meal. Jamie Brown, winemaker of award-winning Waters Winery and Substance Wines, offers up these seasonal wine recommendations for any table:

“Super food friendly wine”
2007 Cf - Substance Columbia Valley Cabernet Franc ($20)
With a perfumed nose of black fruit, rosemary and thyme, this wine is crisp and earthy with a potpourri of herbs. It shows a firm acidity, moderate alcohol and a diuturnal length.

“For the homerun, more than 3 year’s old and showing fantastic”
Waters 2006 Cabernet Sauvignon ($50)
Made primarily from the stout 35-year old vines of Cold Creek Vineyard in Yakima Valley, this single varietal cabernet is a dark ruby color with a classic Bordeaux profile of tobacco, leather, must, truffles, pencil shavings, spices and herbs, and well-integrated hints of smoky, toasty oak.

It’s the Most Wonderful Time of the Year with Olsen Estates Wine
www.olsenestates.com Twitter: @OlsenEstates Facebook
The holiday season is all about spending time with loved ones. Share and create special memories while drinking a bottle of wine from a winery that knows the importance of family. Olsen Estates is a family-owned and operated, all estate-grown winery. The Olsen family settled on ten acres in the Yakima River Valley in 1908 and has had a strong farming presence in the valley for more than 100 years.

Having won gold in the 2009 Seattle Wine Awards and received 92 points in Wine Advocate, the 2007 Olsen Estates Petit Verdot is a welcome addition to the holiday table. Black cherry, tobacco and chocolate surround a core of blackberry and cassis with a long luscious finish. The wine ($37) can be purchased online.

The children were restless, not snug in their beds,
While visions of last Christmas taunt in our heads

When from my e-mail inbox, there came a mail “ding!”
I sprang from my bed and saw a vacation offering…

All I want for Christmas is a Tsillan Getaway
www.tsillancellars.com Facebook
Leave the stress of the holidays behind, and travel to Tsillan Cellars for a romantic, Christmas getaway. Start your vacation off in the gorgeous, Tuscany-inspired tasting room where you’ll sample wines while surrounded by Italian marble and tile with rich hand-carved woodwork.

Then sit down for an unforgettable Christmas dinner at Sorrento Ristorante, Tsillan Cellars’ wildly-popular restaurant. For reservations and more information, call (509) 682-5409.

Inn at El Gaucho Offers Needed Pampering for Holiday Season
inn.elgaucho.com
The holidays are the busiest time of the year. To add extra cheer this season, and get some much-needed pampering post-Black Friday, The Inn at El Gaucho is offering two special overnight packages:

The Winter Wonderland Package ($325)
Best available junior suite

$50 dining credit (in main El Gaucho dining room)
Fresh white flowers in your suite upon arrival
Complimentary hot toddy or hot chocolate delivered via room service

Inn“Spa”rational Shopping Package ($425)
Best available junior suite
$50 gift card to an upscale local boutique
In-room massage
$50 room service credit
A select bottle of Alexandria Nicole Cellars wine

Prices do not include sales tax. Valet parking is optional for either package at $25 plus tax, subject to availability. For reservations, call (866) 354-2824.

Over the River and Through the Woods to Quail Park Lodge We Go
www.quailparklodge.com Twitter: @quailparklodge Facebook
See America’s awe-inspiring national parks during the most wonderful time of year. Quail Park Lodge is inviting travelers to enjoy the parks with its National Parks Package. With the Grand Canyon, Bryce Canyon and Zion National Park all open for the winter season there is never a more perfect time for a family, Christmas vacation. Fido can come too, since the boutique, roadside lodge is dog-friendly.

The National Parks Package is priced at $99 for deluxe double queen rooms and $129 for deluxe suites, per night. Guests partaking will also be treated to the following:

• An Artist Gift Pack from renowned national parks photographer David J. West (a $35 value).
• A DVD of Ken Burns’ 12-hour, six-part documentary series “The National Parks: America’s Best Idea” and a copy of the accompanying book (together a $150 value) will be available for guests to enjoy during their stay.
• A complimentary bottle of Quail Park Lodge’s own “Red Rock Red” wine in room upon arrival (a $30 value).
  Visitors taking advantage of the National Parks Package should enter the promotional code “PARKS” during online checkout. Reservations
  

Away to the airport we flew like a flash
Saw flights were all canceled and we had no cash

So what should I do with the children this year?
A holiday family event is sincere…

icon Grill Decks its Halls with Seasonal Décor and New Menu
www.icongrill.com Twitter: @iconGrill
The Friday after Thanksgiving, November 27, icon Grill transforms itself into a unique yuletide experience filled with holiday magic. The restaurant is adorned with lushly decorated trees festooned with ornaments, garlands, wreaths and lights, and wrapped presents heaved beneath them. The holiday menu, which will also be available throughout December, includes:

The Grinch’s Roast Beef ($20.95)
An individual version of the grand finale roast beef from the “Grinch Who Stole Christmas,” marinated and served with “Who” holiday potato smash & jus
Holiday Wreath Salad ($14.95)
Smoked chicken, toasted hazelnuts, dried cranberries, blue cheese & apples in pomegranate vinaigrette
Partridge in a Pear Tree ($19.95)
Game hen with ginger-cranberry glaze, winter root puree & roasted pears
Candy Cane Cake ($8.95)
Layers of red velvet & white chocolate cakes with Rumplemintz & white chocolate icing
“Build Your Own” Holiday Cookie Plate ($7.95)
Sugar cookies & gingerbread men with tasty topping

I Saw Mommy Eating Brunch with Santa Claus at icon Grill
www.icongrill.com Twitter: @iconGrill
Don’t just write a letter to the North Pole — tell Saint Nick exactly what you want for Christmas during Santa Brunch at icon Grill.

From 10:30 a.m. until 1:30 p.m. November 28 through December 20, bring the whole family for a delectable brunch with magical Christmas décor, in-house appearances by Santa Claus, and live holiday piano music. Kids can impart their wish lists to Jolly Saint Nick while parents enjoy a special brunch menu. Selections from the menu include Crab Cake Benedict, Cajun Joe’s Omelet and Mixed Berry Griddle Cakes. Reservations are not required but can be made by calling (206) 441-6330.

Here Comes Santa Claus to Waterfront Seafood Grill
www.waterfrontpier70.com
Hurry up and finish your Christmas wish list! Santa’s heading down from the North pole and parking his sleigh on pier 70 for a quick stop at Waterfront Seafood Grill.

On Saturday, December 5 from 11 a.m. to 2 p.m. parents and kids are welcome to head to the East Bay Room for a complimentary photo with Santa, cookies and non-alcoholic beverages. For those over 21, adult beverages will also be available for purchase. Waterfront Seafood Grill will also be collecting new, unwrapped toys to donate to the Forgotten Children’s Foundation. Reserve a spot before December 1 by calling (206) 956-9171.

icon Grill Kicks Off Christmas With Favorite Holiday Icon
www.icongrill.com Twitter: @iconGrill
Santa Claus is coming to town! But first, he’s making a stop at icon Grill to spread the Christmas cheer.

On Friday, November 27 from 11:30 a.m. to closing, icon is having a Christmas Kick Off. The festively decorated restaurant will offer 50 percent off all holiday desserts, Christmas caroling, live piano music and an all-day happy hour with $5.50 holiday drink specials—including a sparkling pomegranate cocktail. Then from 2 to 5 p.m. Santa will appear at icon before the Westlake Tree Lighting Ceremony. Free Santa cookies and hot peppermint cocoa to-go will be offered to restaurant diners to take to the tree lighting.

Free Holiday Cookie Decorating Party at icon Grill
www.icongrill.com Twitter: @iconGrill
This year, skip the mess at home and decorate cookies with your kids at icon Grill. An annual favorite, the cookie decorating party will be December 5 from 10 to 11:30 a.m. Parents can relax, and snack on complimentary appetizers while their kids create culinary masterpieces with Chef Nick Musser. The decorating party can accommodate 40 youngsters and fills quickly. Reservations can be made by calling (206) 441-6330.

Can’t make it? icon Grill also offers a “Build Your Own” Holiday Cookies holiday menu option ($7.95). Guests can adorn gingerbread men and rich, buttery sugar cookies with whatever colorful, tasty topping their heart or taste bud desires.

The moon hanging over the city aglow,
This calls for a festive, lively place to go

Call for a sitter, put the children to bed,
A spirited outing is what lies ahead…

I’m Dreaming of an El Gaucho Steak for Christmas
www.elgaucho.com
A holiday celebration calls for a swanky, luxurious dining experience: El Gaucho’s tableside service is the ritualistic answer. The legendary steakhouse sets the scene for an unforgettable evening of live music, spirited drinks and upscale service.

Since 1953, tableside service at El Gaucho has been a hallmark. The Captains perform carvings of Chateubriand, toss salads and prepare flambéed entrees and desserts tableside. The menu also highlights 28-Day Dry-Aged Certified Angus Beef® Prime steaks, cutting edge fresh seafood selections and extensive wine and malt scotch lists. Reservations

6th Annual Holiday Wine Dinner at Waterfront Seafood Grill
www.waterfrontpier70.com
Take a break from the hustle and bustle of Christmas with a decadent meal on December 17 at Waterfront Seafood Grill. The five course wine dinner, specially prepared by Executive Chef Peter Levine, will include three of Washington’s hottest wineries: Mark Ryan Winery, Sleight of Hand Cellars and Sparkman Cellars.

First course - seared scallop, sea urchin, butter
Second course - roasted squash, sautéed spinach, pine nuts
Third course - roasted arctic char, apples, horseradish, rosemary
Fourth course - braised lamb shoulder, wild mushroom pudding, kale
Fifth course - pumpkin bread, amaretto ice cream, honey, old balsamic vinegar

This incredibly popular event fills up fast and reservations are required. The cost for the dinner is $125, excluding tax and gratuity. The event starts at 6:30 p.m. To make reservations, call (206) 956-9171.

Santa baby, a Tini Bigs Martini will do, for Two
www.tinibigs.com
Forgot to mention one “tini” thing, a ring – from a martini glass, of course! On Christmas Day join Tini Bigs for drink specials all day long, 4 p.m. to close. Tini Bigs has been open for over 4,700 consecutive days making it a sure bet that Tini Bigs can be counted on rain or snow. And let’s face it; a martini is going to be needed during the holidays.

Singles Mingle Underneath the Mistletoe at Stir Martini + Raw Bar
www.stirmartinibar.com Twitter: @STIRBellevue Facebook
Need a New Years kiss? Don’t want to go alone again to Aunt Katie’s annual holiday party? Look no further, STIR Martini + Raw Bar is ‘stirring’ up the dating scene with Singles Mingle.

Every Monday from 6 to 9 p.m., STIR hosts a singles martini tasting with select martini pairings for $12.95 along with oyster specials, $1.50 to $2.50. Singles have the chance to win a drawing for a STIR gift card and even score a holiday date!

The Twelve Tequilas of Christmas at Barrio
www.barriorestaurant.com Twitter: @heavyrestaurant
Baby, its cold outside and nothing warms up the soul like tequila. Barrio bar manager Casey Robison has 12 tequilas he’s recommending to guests throughout the Christmas season.

On the twelfth day of Christmas, my tequila expert gave to me…
Casa Noble blanco ($12)
Milagro select barrel añejo ($26)
Tonala añejo ($17)
Corralejo reposado ($10)
Porfidio blanco ($34)
Hussong’s agave reposado ($9)
Don Julio 1942 añejo ($30)
Gran Centanario blanco ($9)
Chinaco añejo ($16)
Del Maguey ‘Santo Domingo’ mescal ($25)
El Tesoro ‘Paradiso’ extra añejo ($30)
Aha Toro extra añejo ($50)

Tis the Season for Giving at 0/8 Seafood Grill and Twisted Cork
www.08seafoodgrill.com Twitter: @TwistedCork
Put a little “ho-ho-ho” back into the holidays and celebrate all season long. 0/8 Seafood Grill and Twisted Cork Wine Bar are giving back to their loyal patrons through their award-winning wine list.

Now through January 31, guests in the 0/8 dining room may purchase select bottles of wine for half price with the purchase of two entrées at any meal every day of the week. The happy hour at Twisted Cork Wine Bar has also gotten happier with select pours now being offered at half-price all day long. A glass of wine goes down much smoother half-priced post-holiday shopping!

Voices Singing Let’s Be Jolly at Hula Hula Karaoke
www.hulahula.org
Belt out “All I Want for Christmas is You” and “Jingle Bells” somewhere besides the shower. Hula Hula is the perfect place to spend a night with your friends singing classic holiday favorites at the top of your lungs.

Hula Hula offers a wide selection of songs at karaoke nights every Wednesday through Sunday beginning at 9 p.m. With tropical cocktails and happy hour beginning at 10 p.m., there’s no better place to be when it’s cold outside.

With grumpy shoppers around, so pushy and quick
I knew in a moment shopping must be quite slick

But what if I want to skip the mess of it all?
Gifts that could be had, without a trip to the mall…

Forget the Fruitcake: Sea-Salt Caramels from Barrio and Purple Café and Wine Bar are the Gift to Give
www.heavyrestaurantgroup.com Twitter: @heavyrestaurant
Everyone loves chocolate! Wrap it around luscious caramel with a sprinkle of salty goodness on top and the result is way better than grandma’s fruitcake.

From now until the New Years, homemade sea-salt caramels packaged in a special holiday box can be purchased at any Barrio or Purple location. $4 for 3 caramels, $15 for a dozen.

Don’t Whine, Buy Wine (as Presents) from Purple Café and Wine Bar
www.thepurplecafe.com Twitter: @heavyrestaurant Facebook
The wines in Purple’s extensive global wine selection are available for retail purchase at Purple Café and Wine Bar locations. Purple’s wine is a great gift for any vino lover.

Retail wine includes 40 percent off bottle price and cases or mixed cases making it a great gift for the host or hostess of the annual holiday party. Trouble deciding which wine to buy? Any bottle that is also a glass pour is available for tasting. Cheers to deciding!

Northwest Cellars Starts a Christmas Card Tradition
www.northwestcellars.com Twitter: @nwcellars Facebook
Want the family Christmas card picture to really stand out and get better with age? Be the envy of every house on the block with a private holiday label from Northwest Cellars. Give them as gifts to friends and neighbors or start a new tradition and put the family Christmas card picture on a bottle of wine each year.

Choose a varietal, then e-mail a picture or other artwork to Northwest Cellars and their designer will create a personalized label for the wine. The one-of-a-kind wine can be picked up in Kirkland or delivered anywhere in the U.S. Prices vary per selection ($14 to $32 per bottle, with a minimum order 12 bottles). There is a onetime $85 setup fee for the label. The family Christmas card is sure to stand out against a Merlot background!

Rudolph the Vegetarian Reindeer Has a Cafe Flora Cookbook
www.cafeflora.com Twitter: @CafeFloraVeg
During the holiday season, Rudolph knows how to please all of the other reindeer in the North Pole—he gives them a Cafe Flora cookbook for Christmas. Seattle’s favorite vegetarian and vegan restaurant has its very own cookbook, featuring fantastic soup recipes along with entrées, salads, desserts and side dishes.

All of the other reindeer used to laugh and call him names, till he cooked them a yummy vegetarian dinner of spicy yam corn chowder and artichoke croquettes with lemon cream sauce! Purchase the book ($25.95) at the restaurant or online.

Making Spirits Bright With Tini Bigs Big Martini Book
www.tinibigs.com
There’s nothing ‘tini’ about this gift: with fifty of the city’s most requested martini recipes, Tini Bigs Big Martini Cocktail Book is a great present to give to any cocktail enthusiast.

Tini Bigs has been shaking up the cocktail scene in Seattle for more than 10 years, so there’s no better place to find the recipes for the old classics like a frosty Lemon Drop or the new favorites like a Key Lime Martini or Hot Havana Tini. The book is ($19.95) and can be purchased online.

A Turkey and El Gaucho Spice Helps to Make the Season Bright
www.elgaucho.com
Looking for a tantalizing, swanky gift for the cook or griller in your family? El Gaucho’s seasonings bring the amazing flavors of El Gaucho into the home just in time for the holidays.

The special seasonings come in two varieties, El Gaucho Seasoning and El Gaucho Wicked Spice. Both are $15 each and can be purchased at any El Gaucho location. El Gaucho Recipes

My friend is adorned, from his head to his foot,
And he has everything, so I need some input!

A bundle of gadgets he may have at his work
But he doesn’t have a gift card with this added perk…

Nine Days of Gift Certificate Winnings from The Melting Pot
www.themeltingpot.com
Feeling lucky this winter season? The Melting Pot is participating in MOViN 92.5’s “The Twelve Days of Christmas” where listeners can have the chance to win The Melting Pot gift certificate prize for nine days.

Beginning November 30 and continuing through December 11, listen to 92.5 FM and play in their on-air feature “The Twelve Days of Christmas,” focusing on seasonal events and gift ideas to celebrate the festive time of year. On days three through 12, listeners have the chance to win a $75 gift certificate to The Melting Pot. Listeners win by hearing the cue and then calling in to win. On the twelfth day of Christmas, what did MOViN 92.5 and The Melting Pot give to you?

Barrio and Purple Café and Wine Bar Bring Joy with Gift Cards
www.heavyrestaurantgroup.com Twitter: @heavyrestaurant
A quick and easy gift that any friend or family member will love is a gift card from Barrio and Purple Café and Wine Bar. And with new locations in downtown Bellevue for both restaurants, there’s no need for bridge crossing to take advantage of it!

Both restaurants are also offering two sweet deals for whatever buying method used. Purchase a $50 gift card at any Purple or Barrio location and get an additional $10 gift card to be used towards either restaurant. Custom gift cards purchased through the website get half off processing and shipping by using the promo code ‘purple’ or ‘barrio’ when placing an order. The $10 bonus card does not apply to custom gift cards.

Get Greedy with The Melting Pot and Sip. at the wine bar & restaurant 100 for 100 Holiday Deal
www.themeltingpot.com www.siprestaurant.com
Don’t worry about being greedy this holiday season! The Melting Pot and Sip. at the wine bar & restaurant want guests to have a little more spending money in their pocket even after all the holiday shopping.

Both restaurants are offering their 100 for 100 holiday deal: buy $100 in gift certificates and get $100. The $100 extra must be used quarterly in $25 increments. Giving is nice; getting something is even better!

Now the shopping is done, and the children are fed
So till next Christmas holiday, it’s time for bed

But I heard them exclaim “Merry Christmas to our
friends and their families, from Randall PR”

Special Holiday Hours

0/8 Seafood Grill & Twisted Cork Wine Bar
900 Bellevue Way, Ste. 100, Bellevue (425) 637-0808
December 24 – Open regular hours, 5 p.m. until 9 p.m.
December 25 – Closed, all day

Cafe Flora
2901 E. Madison St., Seattle (206) 325-9100
December 24 – Closed, all day
December 25 – Closed, all day

Barrio Bellevue
10650 NE 4th St., Bellevue (425) 502-5021
December 24 – Lunch, 11 a.m. to 3 p.m.
December 25 – Closed, all day

Barrio Capitol Hill
1420 12th Ave., Capitol Hill (206) 588-8105
December 24 – Closed, all day
December 25 – Closed, all day

El Gaucho Tacoma
2119 Pacific Ave., Tacoma (253) 272-1510
December 24 – Dinner, seating 4 p.m. until 8 p.m.
December 25 – Closed, all day

El Gaucho Portland
319 SW Broadway, Portland (503) 227-8794
December 24 – Dinner, seating 4:30 p.m. until 9 p.m.
December 25 – Closed, all day

El Gaucho Seattle
2505 First Ave., Seattle (206) 728-1337
December 24 – Dinner, seating 5 p.m. until 9 p.m.
December 25– Closed, all day

El Gaucho Bellevue
10903 NE 6th St., Bellevue (425) 455-2742
December 24 – Happy hour at 4 p.m., dinner seating 5 p.m. until 9 p.m.
December 25 – Closed, all day

icon Grill
1933 Fifth Ave., Seattle, (206) 441-6330
December 24 – Lunch, 11:30 a.m to 2 p.m. & Dinner, 5 p.m. to 8 p.m.
December 25 – Closed, all day

Melting Pot Seattle
14 Mercer St., Seattle (206) 378-1208
December 24 – Open regular hours, 5 p.m. until 10 p.m.
December 25 – Closed, all day

Melting Pot Bellevue
302 108th Ave. NE, Bellevue (425) 646-2744
December 24 – Open regular hours, 5 p.m. until 10 p.m.
December 25 – Closed, all day

Melting Pot Tacoma
2121 Pacific Ave., Tacoma (253) 535-3939
December 24 – Open regular hours, 5 p.m. until 10 p.m.
December 25 – Closed, all day

Purple Cafe and Wine Bar Seattle
1225 Fourth Ave., Seattle, (206) 829-2280
December 24 – Closed, all day
December 25– Closed, all day

Purple Cafe and Wine Bar Bellevue
430 106th Ave., Bellevue, (425) 502-6292
December 24 – Lunch, 11 a.m. to 3 p.m.
December 25– Closed, all day

Purple Cafe and Wine Bar Kirkland
323 Park Place, Kirkland, (425) 828-3772
December 24 – Closed, all day
December 25– Closed, all day

Purple Cafe and Wine Bar Woodinville
14459 Woodinville-Redmond Rd., Woodinville, (425) 483-7129
December 24 - Closed, all day
December 25– Closed, all day

Sip. at the wine bar & restaurant Seattle
909 5th Ave., Seattle, (206) 682-2779
December 24 - Open regular hours, 11:30 a.m. until close
December 25– Closed, all day

Sip. at the wine bar & restaurant Issaquah
1084 NE Park Dr., Issaquah, (425) 369-1181
December 24 - Open regular hours, 5 p.m. until close
December 25– Closed, all day

Sip. at the wine bar & restaurant Gig Harbor
4793 Point Fosdick Dr. NW Ste. 400, Gig Harbor, (253) 853-3020
December 24 - Open regular hours, 5 p.m. until close
December 25– Closed, all day

Tini Bigs
100 Denny Way, Seattle (206) 284-0931
December 24 – Open regular hours, 4 p.m. until close
December 25 – Open regular hours, 4 p.m. until close

Waterfront Seafood Grill
2801 Alaskan Way, Pier 70, Seattle (206) 956-9171
December 24 – Open 5 p.m. until 8 p.m.
December 25 – Closed, all day

# # #
Happy Holidays!

Media Contact: Ashley McLean
Randall PR / (206) 624-5757