Waterfront Seafood Grill Presents Lobsterpalooza 2009
Fifth Annual Lobstravaganza Honors World’s Favorite Crustacean Throughout November
SEATTLE, Wash.—(November 2, 2009)—Once again, it’s time for Waterfront Seafood Grill to splash out Lobsterpalooza, the year’s biggest “gills gone wild” event. Beginning November 1 and for the entire month, the restaurant will be flying in as many fresh, live lobsters daily as needed to meet demand.
Lobster Fact: A lobster has 20 pairs of gills that make up its respiratory system. The gills are attached to the bases of the legs and sides of the body.
Once again, Executive Chef Peter Levine has devised a special menu that spotlights this cherished symbol of luxury. Says Levine, “This year I kept the flavors light, the ingredient list simple and the presentation pretty and elegant. The lobster stands first and foremost in each dish.”
Lobster Fact: Prior to the mid-19th century, lobster was considered a food for the lower classes: Boston dock workers once went on strike in protest of having to eat lobster more than three times a week, and servants specified in their employment agreements that they wouldn’t be required to sup on lobster more than twice weekly.
This year’s Lobsterpalooza specialties include:
Lobster Fact: A lobster has 20 pairs of gills that make up its respiratory system. The gills are attached to the bases of the legs and sides of the body.
Once again, Executive Chef Peter Levine has devised a special menu that spotlights this cherished symbol of luxury. Says Levine, “This year I kept the flavors light, the ingredient list simple and the presentation pretty and elegant. The lobster stands first and foremost in each dish.”
Lobster Fact: Prior to the mid-19th century, lobster was considered a food for the lower classes: Boston dock workers once went on strike in protest of having to eat lobster more than three times a week, and servants specified in their employment agreements that they wouldn’t be required to sup on lobster more than twice weekly.
This year’s Lobsterpalooza specialties include:
Lighter Fare
Lobster Burger—“Move over, lobster roll...” ($18)
Lobster Soufflé—with creamed corn sauce and avocado mousse, ($21)
Maine Lobster Salad—with lemon-ginger dressing, avocado, watercress, mango, ($20)
Entrées
Lobster Risotto—with bloomsdale spinach, mascarpone cheese, ($32)
Lobster Macaroni and Cheese—with black truffle, parmigiano-reggiano, cream, ($29)
Lobster Stuffed Chicken Breast—with green herb mustard sauce, ($30)
Baked Lobster Casserole—with fresh spinach, short pasta, fontina cheese, cream, shallots, tarragon and herb butter, topped with bread crumbs, ($32)
Lobster Burger—“Move over, lobster roll...” ($18)
Lobster Soufflé—with creamed corn sauce and avocado mousse, ($21)
Maine Lobster Salad—with lemon-ginger dressing, avocado, watercress, mango, ($20)
Entrées
Lobster Risotto—with bloomsdale spinach, mascarpone cheese, ($32)
Lobster Macaroni and Cheese—with black truffle, parmigiano-reggiano, cream, ($29)
Lobster Stuffed Chicken Breast—with green herb mustard sauce, ($30)
Baked Lobster Casserole—with fresh spinach, short pasta, fontina cheese, cream, shallots, tarragon and herb butter, topped with bread crumbs, ($32)
Lobster Fact: According to the Guinness Book, the largest lobster on record was caught off the coast of Nova Scotia, Canada, weighed 44 lbs, 6 oz., and measured 3 feet, 6 inches long from the end of the tail to the tip of the largest claw. A good method for approximating a smaller lobster’s age is to multiply its weight times four and add three.
Open since 2000, the Waterfront Seafood Grill, located on Pier 70 in Seattle, features outstanding fresh seafood accompanied by sweeping views of Elliott Bay and the Olympic Mountains. Winner of the Washington Wine Commission’s Restaurant of the Year, the restaurant is open seven days a week at 4 p.m., with dinner service starting at 5 p.m. For reservations and more information call (206) 956-9171 or visit http://www.waterfrontpier70.com/.
Open since 2000, the Waterfront Seafood Grill, located on Pier 70 in Seattle, features outstanding fresh seafood accompanied by sweeping views of Elliott Bay and the Olympic Mountains. Winner of the Washington Wine Commission’s Restaurant of the Year, the restaurant is open seven days a week at 4 p.m., with dinner service starting at 5 p.m. For reservations and more information call (206) 956-9171 or visit http://www.waterfrontpier70.com/.
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Media Contact: Andrea Courtney
Randall PR / (206) 624-5757
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