‘Lobster-Maine-ia’ Boils Over on Pier 70 for the Month of January, 2011

Formerly Known as Lobsterpalooza, Waterfront Seafood Grill’s Sixth Annual Lobsterfest Pays Homage to the World’s Favorite ‘Homard’

SEATTLE, Wash.—(December 22, 2010)—It’s the time of year everyone’s been salivating for—Waterfront Seafood Grill’s (www.waterfrontpier70.com) annual month-long celebration of the undisputed King of Crustaceans, the lobster kicking off January 6, 2011*.

But not just any lobster: This year, the supremely popular Maine Lobster (Homarus americanus) is featured in nine out of ten special dishes created by Executive Chef Peter Levine.

“In preparation for this event, we have the luxury of sampling lobsters from all over the world, but this year the Maine was really blowing all the other kinds right out of the water,” said Chef Levine.

Lobster-Maine-ia menu includes:

Lobster Napoleon— crisp wontons, Asian slaw, miso orange dressing ($14)

Lobster Bisque, classic style with makers mark butter ($12)

Lobster Slider— tarragon mayonnaise, celery, chunk Maine lobster ($6 each)

Maine Lobster Risotto—with asparagus and black truffle ($34)

Lobster Salad— fresh mango, fennel, mache, passion fruit vinaigrette ($16)

Steamed Live Maine Lobster— coconut jasmine rice, lemongrass red thai curry broth ($44)

Grilled Live Maine Lobster— thin spaghetti, marinara sauce, penn cove mussels ($45)

Roasted Maine Lobster Tails— water chestnuts, miso, orange, scallions ($46)

One-Pound Grilled New Zealand Lobster Tail— cognac, demi glace, green peppercorns, cream   ($69)

Although the prized species can be found from the Canadian Maritime provinces to North Carolina, about half the annual catch of cold-water lobster in North America comes from Maine.  Because harvesters know that protecting the resource now will help to guarantee their livelihood in the future, diners can be assured that Maine lobsters are a well-managed, sustainable marine resource. 

However, crabby at being slighted, several passed-over lobster species have complained that a powerhouse ‘lob’bying effort on the part of the Maine lobsters themselves was responsible for the menu’s focus and the iconic event’s unexpected name change: Rock lobsters appealed to The B-52s for support, to no avail; a coalition of Spiny lobsters, a clawless species, lost all credibility when they threatened, ‘Oooh, I’ll give you such a pinch! ‘; and a handful of mildly outraged European lobsters shrugged, turned tail and headed to the nearest sand bar for a carafe of Chablis.

Continues Chef Levine, “This is such incredible lobster that I want it to take center stage in almost all of the dishes. Each preparation is simple and flavorful, but also lovely to look at—just as any star performer should be!”

One hundred and twelve years ago, ‘Remember the Maine!’ was a slogan that served as a rallying cry leading up to the Spanish-American War, but during January, it’s a reminder to visit Waterfront Seafood Grill and sidle up to a lobster menu so dreamy you’ll have to pinch yourself.

*Waterfront Seafood Grill will temporarily close January 1 reopening January 6 for a dining room refresh.

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 www.waterfrontpier70.com.

Follow Waterfront Seafood Grill Online

Website: www.waterfrontpier70.com

Twitter: @Waterfront70

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Media Contact: Andrea Courtney
Randall PR / (206) 551-1651

Andrea.courtney@randallpr.com

El Gaucho Portland Introduces Willamette Valley Vintners Bio-Cask System

Sophisticated Technology Keeps Premium Wines Perfect from the First Glass to the Last Drop

Willamette Valley Vineyards Founder Jim Bernau Showcases the Bio-Casks

PORTLAND, Ore.— El Gaucho is raising a glass to an exciting development that is poised to revolutionize the wine industry.

Willamette Valley Vineyards has launched “Bio-Cask,” and El Gaucho Portland is the first restaurant anywhere to feature the winery’s new wine-casking technology. A stainless steel cask that contains the equivalent of 26 (750 ml.) bottles, the wine-preserving Bio-Cask is designed to connect with a restaurant’s tap system to provide high-quality wines by the glass to the customer at an approachable price. The technology keeps each successive glass as fresh as the first.

Bio-Cask benefits the guest, the restaurant, the winery and the planet:

• Increases quality and consistency of the wine
• Is a simple system that utilizes existing tap technology and widely available gasses
• Is waste-free
• Is ecologically friendly

Says Chad Mackay, president and CEO of Mackay Restaurants, “This is an exciting development because it drives down the cost of wine for everybody involved by eliminating the extra materials. We’re introducing Bio-Cask in El Gaucho Portland, but we have plans to expand the technology into our other locations.”

Oregon is a famously “green” state, and Willamette Valley Vineyards is a participant in the Oregon winery Carbon Neutral Challenge. President Jim Bernau came up with the concept of the Bio-Cask during the winery’s early efforts to achieve carbon neutrality in 2009.

Over its estimated 10-year lifespan, each slim, sleek Bio-Cask will replace 327 cases of traditionally packaged wine, thereby eliminating the need for: 3,924 glass bottles, corks and metal cork caps; 7,848 labels and adhesive; cardboard boxes; wooden pallets; and the plastic wrap to secure packed boxes for transport. Not only does the Bio-Cask virtually eliminate materials that would otherwise end up in landfills or require recycling, but the reduced per-unit weight translates to a markedly smaller carbon transportation footprint, the single most significant impact on the environment for the wine industry as a whole.

The selections currently being served at El Gaucho Portland from the Bio Cask tap system include:

Willamette Valley Vineyards, Pinot Noir 2008 (Willamette Valley), $14 per glass

and

Troon Vineyard, Trifecta Red 2008 (Oregon), $10 per glass

“These highly food-friendly wines are on the menu right now and are pouring beautifully. Our guests know we’d only offer them the best, and they’ve embraced both the wines and the concept. Perceptions are changing rapidly about wine packaged in non-traditional ways. What’s so terrific about Bio Cask is that it offers significant ecological benefits without sacrificing a fraction of an ounce of quality,” says El Gaucho Portland Wine and Cigar Captain Leann Loveland, “and who can’t drink to that?”

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.

Follow El Gaucho Online

Website: www.elgaucho.com

Twitter: @ElGauchoPDX

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Cafe Flora Rings in 2011 with Luck-Themed New Year’s Offerings

Special Dishes on December 31 and January 1 Designed to Bring Good Fortune

SEATTLE, Wash.—(December 21, 2010)— To ring in 2011 on a prosperous and healthful note, Cafe Flora is doubling diners’ chances for good fortune. For the first time, in addition to offering their popular New Year’s Day brunch, Seattle’s favorite vegetarian restaurant will also feature a special New Year’s prix fixe dinner.

Certain foods are thought to bring good luck when eaten at the New Year. Cooked greens and cabbage look like folded currency, and thus are symbolic of economic fortune. Anything flat and round brings to mind coins, or money; round cakes, pastries, and other foods in the shape of a ring symbolize “coming full circle”. In China, the kumquat is considered a particularly lucky plant, bringing happiness and wealth; and long noodles represent longevity and prosperity.

Offered alongside the regular menu on both December 31 and January 1, the three-course, prix fixe Lucky Dinner Menu includes: 

Lucky Dinner Menu

1^st course

Winter Rolls—with water chestnuts, ginger, seitan, cabbage and carrot, stuffed into a crispy roll served with orange-kumquat dipping sauce and grilled jicama pomegranate salad.

2^nd course

Fresh-Made Linguini—tossed with sun-dried tomato olive tapenade, and topped with a sauté of winter greens, fennel, pine nuts and goat Gouda cheese.

3^rd course

Triple Chocolate Fortune—a white chocolate disc, flourless chocolate cake, chocolate ganache, lemon truffle center, yuzu foam and a crescent cookie. (Gluten-free)

$45 per person. Reservations available for parties of eight or more. Includes a complimentary glass of Champagne. All bottles of bubbly offered at half-off listed price.

Available only on New Year’s Day, the special Brunch Buffet will feature:

Brunch Buffet

Fruit and Pastries

A variety of fresh fruit and fresh baked pastries, including:

· Blueberry tea bread

· Vegan orange-glazed mini cinnamon roll bites

Salads

Freshly made salads, featuring a variety of organic wild greens, house-made dressings and local produce, including:

• Vegan Caesar with crisp romaine and fried capers
• Organic spinach and endive with green apple and crumbled Roquefort
• Winter greens with quinoa, dried cherries and toasted almonds
• Marinated grilled-vegetables with a balsamic reduction

Entrées

Signature breakfast scrambles and more, including:

· Fall Forager Scramble—locally-foraged golden chanterelle and crimini mushrooms with roasted butternut squash and fresh sage.

· Flora Morning Scramble—fresh spinach, caramelized onions, and chopped Roma tomatoes with fresh herbs.

· Crème Brulée French Toast—handcrafted Columbia City Bakery brioche baked in a rich cinnamon-orange custard with glistening caramel, and topped with fresh tropical fruit.

· Potato Latkes—traditional potato pancakes served with warm house-made applesauce and chive crème fraîche.

Buffet will also feature a variety of traditional breakfast accompaniments.

$20 per person/$12 per child 12-years and under. Saturday, January 1, 9 a.m. to 2 p.m. Reservations available for parties of eight or more.

Cafe Flora focuses on utilizing predominantly local, organic and sustainable produce and herbs, and remains dedicated to nurturing strong and direct relationships with Washington’s farmers and foragers. The culinary team draws inspiration from international traditions along with abundant, locally grown ingredients to create imaginative and dynamic vegetarian, vegan and gluten-free cuisine. Regularly featured on Seattle’s numerous “Best Of” lists for vegetarian and vegan dining, Café Flora has also been named the Best Vegetarian Restaurant in the Pacific Northwest by Vegetarian Times magazine. 

“Since we’ve added dinner to our New Year’s dining options, we’ll be providing all the luck our guests need to get 2011 off to a terrific start, so we’re requesting they leave the lucky rabbit’s foot at home,” adds owner Nat Stratton-Clarke.

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. Voted one of Seattle Weekly’s “Favorite Restaurants 2006,” Cafe Flora was also awarded “Best Vegetarian Restaurant” by Seattle Magazine eight years running. In 2005 The Cafe Flora Cookbook was published with more than 250 house recipes. Located at 2901 East Madison, Cafe Flora serves dinner Sunday through Thursday 5 to 9 p.m. and Friday through Saturday 5 to 10 p.m. Breakfast and lunch are served weekdays 11 a.m. to 2 p.m. Brunch is served Saturday and Sunday 9 a.m. to 2 p.m. (206) 325-9100 www.cafeflora.com.

Get Fit and Healthy in 2011 with Energy Fitness and Wellness on Lake Union

Owner Jason Whitney Offers Health Tips and Timely December Promotions to Jumpstart a Resolution

SEATTLE, Wash.—(December 20, 2010)—Each year, “lose weight” or “get fit” are the most commonly made New Year’s resolutions. But according to a study conducted in 2008 by the Centers for Disease Control and Prevention, 34 percent of adults 20 years and older are obese, a rise from the 23 percent found obese in 1994. Energy Fitness and Wellness (www.energyfitandwell.com) owner Jason Whitney has some simple reminders to help people finish 2010 with a healthy advantage heading into the new year:

Tips to Help Deflect Holiday Weight Gain

1. Drink Water:  Each 4 oz. glass of wine has about 120 calories, so try drinking two 8 oz. glasses of water for every glass of wine. This will help fill you up, and slow down consumption of both wine and rich holiday foods.

2. Choose Food Wisely:  Try to limit intake of high-fat foods, including cream-based soups, cheesy casseroles, processed meats, fried foods, pastries and mashed potatoes.

3. Get More Fiber: Eat more fiber throughout the day to keep you feeling full. Sneak in extra fiber by adding beans to broth soup, or making pumpkin soup or pumpkin pancakes.

4. Take a Walk:  If you’re busy or traveling and can’t fit in a visit to the gym, make time for a brisk walk with family members. In addition to burning calories and revving up your metabolism, it helps reduce stress—another contributor to weight gain—and provides a great opportunity to catch up with loved ones.

“The holidays are my favorite time of year, but I know all too well how the season can undermine overall health. These are some tools to help avoid overindulging and make achieving a ’get fit‘ resolution a reality. I challenge everybody who has fitness on their 2011 to-do list to get ahead of the game and start getting healthy now,” says Jason.

To jumpstart New Year’s resolutions, Energy Fitness and Wellness is offering a pair of promotions intended to support the commitment to get healthy in 2011. New clients may choose from the following two specials, available through December 31, 2010:

$50 one-time membership fee waived throughout December

—or—

$100 for 5 one-on-one sessions with a Personal Fitness Trainer

To take advantage of the New Year promotion or for information on membership pricing, trainer bios, class schedules contact (206) 283-0526 or www.energyfitandwell.com.

Energy Fitness and Wellness provides hands-on solutions to meet all levels of fitness goals. With an inspiring view of Seattle’s Lake Union, the studio environment is small enough to keep everyone personally engaged in their workout, and large enough to accommodate extremely effective group programs. Yoga, massage therapy, and nutrition plans designed by a resident homeopathic doctor make Energy Fitness and Wellness a complete resource for holistic health. Located at 2040 Westlake Ave. N., the gym is open Monday thru Thursday 6 a.m. to 9 p.m., Friday 6 a.m. to 8 p.m. and Saturday 7 a.m. to 1 p.m.

Follow Energy Fitness and Wellness Online

Website: www.energyfitandwell.com

Twitter: www.twitter.com/energyfitnwell

Facebook: http://www.facebook.com/energyfitandwell

Wine Storage Bellevue Named 2010 ‘Specialty Storage Facility of the Year’ by Mini-Storage Messenger

Celebrates Award with Free Wine Storage Promotion

BELLEVUE, Wash.—(December 16, 2010) —Family enterprise Wine Storage Bellevue, (www.winestoragebellevue.com) has been distinguished as ‘Specialty Storage Facility of the Year’, by Mini-Storage Messenger, a monthly publication that delivers the self-storage industry’s most important news and information.

Wine Storage Bellevue is celebrating this honor by offering two months free storage with purchase of a custom wine racking system, including free shipping and installation, or one month free wine storage and free use of its move-in truck. Both offers expire January 30^th; for more information click here.

In the Annual Facility of the Year awards Mini-Storage Messenger named one winner each in five categories: For Wine Storage Bellevue, the award was given to the most outstanding self-storage facility dedicated to specialty use, a category that includes wine storage, RV and boat storage, and more.

“After putting in the time and effort to create this unique space, and with the wonderful response we have had from our customers and the local wine community, it’s great to have the national recognition from our peers in the self-storage industry,” says co-owner Dick Gilroy, who founded Wine Storage Bellevue with son Patrick and wife Loraine after 40 years in residential and commercial development.

Criteria for distinction include: Site selection; unique design, features and amenities as related to the specialty use; challenges overcome during development; marketing; security; customer service; and occupancy.

Wine Storage Bellevue is located within the Gilroy’s 120,000 square foot Stor-House Self Storage facility (www.stor-house.com) located at 1614 118^th Ave SE (Bellevue, WA), which was also recognized in the Facility of the Year category.

Wine Storage Bellevue offers wine storage with optimum humidity and temperature control, and access via a dedicated elevator. Each all-steel locker is equipped with a steel latch and bezel, and secured with a cylinder lock; access is offered from 5 a.m. until 10 p.m., seven days a week, 365 days a year.

As an elegant counterpart to the modern design of the wine lockers, Wine Storage Bellevue features a Tuscan-inspired, 1,000 square foot Wine Resource Center and Tasting Room available exclusively to its customers.

“We didn’t set out to win national recognition; we set out to draw on our combined construction, design and wine expertise to build the best off-site wine storage possible—something worthy of our greater Eastside and Seattle wine storage clientele.  This award shows that it definitely benefitted us to put our efforts into building a state-of-the-art facility while remaining focused on the customers and their needs, ensuring that they’re not only thrilled with the service and amenities, but increase the likelihood they’ll introduce Wine Storage Bellevue to their friends,” says Patrick Gilroy.

Wine Storage Bellevue offers secure, climate-controlled, state-of-the-art, all-steel storage lockers for valued wine collections of all sizes. Prices begin at $24 per month. Rental includes use of the generously appointed 1,000-square-foot Wine Resource Center and Tasting Room, equipped with a computer and internet access. Wine Storage Bellevue is situated inside Stor-House Self Storage, located at 1614 118^th Avenue SE, Bellevue, Washington. Access is available daily from 5 a.m. until 10 p.m.; Wine Resource Center open 9 a.m. until 6 p.m., or by special appointment. For more information call (425) 453-2242 visit http://www.winestoragebellevue.com.

Follow Wine Storage Bellevue online:

http://www.winestoragebellevue.com.

http://www.youtube.com/user/WineStorageBellevue

http://www.facebook.com/pages/Bellevue-WA/Wine-Storage-Bellevue/124800290869549

http://www.twitter.com/winestorageblvu

Jamie Brown, Winemaker for Waters Winery, Substance and 21 Grams, Creates Sensation in Wine Industry

Distinctive, Old-World Style Earns Recognition and Praise for Three Washington State Labels

     

Walla Walla, Wash.— Waters Winery and winemaker Jamie Brown have cause for celebration. In a state that boasts more than 650 wineries, they have together compiled an impressive list of accolades and scores that serve as a testament both to Waters’ position as one of Washington’s top wineries, and Jamie Brown as a distinguished winemaker.

Brown is not only respected by consumers of the wines he crafts for Waters, Wines of Substance and 21 Grams, but is consistently praised by reviewers and peers alike for his dedication to the true expression of the fruit and terroir of the vineyards. The proof, as they say, is in the glass.

Jamie Brown and Waters Winery

Waters 2007 Forgotten Hills Syrah was dubbed the fourth best Washington wine by Seattle Metropolitan magazine (September 2010), with a score of 94 points. Author of “100 Best Washington Wines” Sean P. Sullivan writes, “Wines from Water’s winemaker Jamie Brown stand out for their lower alcohol and higher acidity, and he focuses largely on single-vineyard syrah. (Forgotten Hills) has perfectly balanced fruit, acid, and tannins on an elegantly textured palate.”

Long regarded one of Washington’s most elite wineries, Leonetti Cellars sources their estate vineyard (Loess) fruit only to Waters Winery. Says Chris Figgins, Leonetti owner and winemaker, “(Jamie’s) wines are truly distinctive, and (he) has managed to set himself apart in striving for a signature that is all his own, while being true to the Walla Walla Valley. The wines are all impeccably clean, devoid of flaws, loaded with gorgeous aromatics and show a deft hand at the judicious selection of oak.”

Jamie Brown and 21 Grams

With the 21 Grams label, in collaboration with artist Makoto Fujimura, Brown and Gramercy Cellars set out to explore the correlation between fine wine and fine art. Fujimura creates a new label for each year’s vintage, and portions of the proceeds are donated to the non-profit International Arts Movement.

Called out in the Seattle magazine article “The Next Cult Wines” by Jake Kosseff (Best Young Sommelier in America, 2006), 21 Grams consists of an exclusive 100-case bottling, blended from the finest lots of Washington State Cabernet Sauvignon available in the cellars of Waters and Gramercy, resulting in exquisitely balanced, intense, complex and layered wines with a long finish.

The first three vintages of 21 Grams received a 93, and five scores of 94 from Robert Parker and Wine Spectator.

Jamie Brown and Substance

Brown is also winemaker at the award-winning Wines of Substance. His philosophy translates seamlessly to the mission of Substance, which is to educate and introduce emerging wine drinkers to modestly priced, single-fruit wines of every varietal grown in Washington State, so they can appreciate the true expression of each grape.

This novel approach led to Substance being singled out by Wine Business Monthly as number two on the publication’s “Hot Small Brands” list in 2009. According to editor Cyril Penn, “We gravitate toward wineries and brands that represent market trends or innovation, that take a leadership position in their regions, or that make unusual varietals or unexpected wines…and wines that pass the taste test.”

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With these three distinct ventures, Brown explores the strengths of his winemaking as well as the unique character of varietal and vineyard: With Waters, he is true to terroir, finessing Syrahs that draw comparison to “the Northern Rhone’s great wines” (Efrain Madrigal, Wine Director, Sam’s Wines and Spirits); with 21 Grams he fuses art and wine to create Cabernets that have achieved cult-like status; and with the egalitarian Substance, he makes the grapes of Washington available to all, creating an educational springboard for future connoisseurs to experience the breadth the state has to offer.

A Walla Walla native, Jamie moved to Seattle to pursue a music career, then returned after discovering and honing his talent and passion for the art of making wine. Explains Jamie, “When playing music and in songwriting, I rely heavily on intuition in anticipating the shape of a phrase or a melody, and the same holds true in winemaking. Through recognizing the strengths of a particular grape, vintage or vineyard, I can combine experience with intuition to guide how I shape that wine.”

And who can’t drink to that?

Waters Winery was founded in 2005. 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 4,000 cases per year. Current releases include small lots of Cabernet Sauvignon, single vineyard Syrah, a Bordeaux-style blend “Interlude,” and Rosé.

Located at 1825 JB George Road, Walla Walla, Washington, Waters’ tasting room is open to the public Thursday through Monday from 11 a.m. to 5 p.m. and by appointment. For more information, call (509) 525-1590, or visit www.waterswinery.com.

Celebrate 1/1/11 in Seattle!

SEATTLE, Wash. – (December 14, 2010) – 1/1/11 only comes around once every hundred years, so make sure this New Year’s celebration is one to remember in Seattle with the help from these local restaurants and businesses.

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Annual New Year’s Eve Bash at Waterfront Seafood Grill

www.waterfrontpier70.com | @waterfront70 | Facebook

Pier 70 is the place to say farewell to 2010 and raise a glass to the new year. With exceptional fresh seafood, amazing views and live music, Waterfront Seafood Grill’s annual New Year’s Eve bash will rock the dock. Executive Chef Peter Levine has created special dinner items that will be offered along with the regular menu:

Caviar ($90)

Sustainable osetra, 1oz., toasted brioche, crème fraiche, mother-of-pearl spoon

Sautéed Foie Gras ($25)

Caramelized onions and apples, 50 year-old balsamic vinegar, big croutons

Grilled Filet ‘Rossini Style’ with Certified Angus Beef^® ($72)

Seared duck foie gras, fresh winter black truffles, fancy Madeira sauce

Roast Maine Lobster Tails ($50)

Water chestnut and scallion relish; miso, lemon and ginger butter sauce

Dinner reservation are available from 5 to 11 p.m. Afterwards, guests are invited to stay and dance the night away to the lively sounds of pianist Benet Fleck and the Elliott Bay-O-Nettes with sultry vocalist Melanie Winslow. For reservations, call (206) 956-9171.

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Ring in 2011 at El Gaucho Seattle and The Inn at El Gaucho in Belltown

inn.elgaucho.com

Make a night of the festivities with a swanky dinner at El Gaucho Seattle and an overnight stay at the Inn at El Gaucho. From 9 p.m. to midnight, pianist Primo Kim will be playing his spirited jazz music throughout the Pampas Room. Celebrate the big night with festive décor and a toast to 2011, and then retire to a haven of plush featherbeds and Egyptian cotton sheets for some much-needed rest. The Inn at El Gaucho in Belltown is offering up this special package:

New Year’s Eve Package ($325)

Best available junior suite

In-room celebratory party favors

Complimentary bottle of sparkling wine

Priority reservation at El Gaucho Seattle*

*Time and party size subject to availability.

Must be 21-years-old or over. Prices do not include sales tax or dinner at El Gaucho Seattle (if applicable). Valet parking is optional for the package at $25 plus tax, subject to availability. Valid on December 31, 2010 only. For reservations, call El Gaucho Seattle at (206) 728-1337 or the Inn at El Gaucho at (866) 354-2824.

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Cafe Flora Offers New and Old Traditions: New Year’s Eve Dinner or Annual Brunch

www.cafeflora.com | @CafeFloraVeg | Facebook

Seattle’s favorite vegetarian restaurant, Cafe Flora, is ringing in the New Year with new and old traditions. Along with their annual morning brunch on January 1, they will now be offering a luck-themed dinner celebration during their regular hours on December 31:

New Year’s Eve Prix-Fixe Dinner – December 31

Reservations from 5 to 10 p.m.; Prix-fixe cost $45

Enjoy a three-course meal and complimentary glass of Champagne.

All bottles of Champagne will be ½ off.

Third Annual New Year’s Brunch – January 1

Reservations from 9 a.m. to 2 p.m.; Buffet cost $20 for adults, $12 for kids

Fruit and pastries; salads; signature scrambles; crème brulée French toast; potato latkes; and accompaniments such as roasted Yukon gold potatoes, cheesy grits, braised collard greens, Hoppin’ John fritters and black-eyed peas.

Large party reservations for 8 or more on both days are highly recommended. For reservations or additional information, call (206) 325-9100.

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Don’t Drop the Ball: Stick to a Resolution with Energy Fitness and Wellness

www.energyfitandwell.com | @EnergyFitnWell | Facebook

Kick 2011 into high gear and jump-start an initiative to get healthy with Energy Fitness and Wellness. Located in Lake Union, the fitness center is offering holiday specials so that the Times Square ball is the only one being dropped on New Year’s this year:

$50 Membership Fee Waived Throughout December

– or –

$100 for 5 One-on-One Sessions with a Personal Fitness Guru

These limited-time offers are only available until December 31 by calling Energy Fitness and Wellness directly at (206) 283-0526. For information on membership pricing, trainer bios and class schedules, visit www.energyfitandwell.com.

 Special New Year’s Eve Hours

Cafe Flora

December 31: Open regular hours, 11:30 a.m. to 10 p.m.

January 1: Third Annual New Year’s Day Brunch, 9 a.m. to 2 p.m.; dinner 5 to 10 p.m.

El Gaucho Bellevue

December 31: Open regular hours, 4 p.m. to 1 a.m.

January 1: Closed all day

El Gaucho Tacoma

December 31: Open regular hours, 5 p.m. to 1 a.m.

January 1: Closed all day

El Gaucho Portland

December 31: Seating 4:30 to 5 p.m., 7 to 7:30 p.m., 10 to 10:30 p.m.

January 1: Closed all day

El Gaucho Seattle

December 31: Open regular hours, 5 p.m. to 1 a.m.

January 1: Closed all day

Waterfront Seafood Grill

December 31: Dinner, 5 to 11 p.m.

January 1: Closed all day

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For Auld Lang Syne!

Media Contact: Ashley McLean

Randall PR / (503) 490-9886

Value, Versatility Make 2007 Vine & Sun Red a Must-Have Holiday Table Addition

Released for the First Time, Bordeaux-Style Blend of Cabernet Sauvignon, Cabernet Franc and Merlot Crafted by Esteemed Washington Winemaker Matthew Loso

WOODINVILLE, Wash.—(December 14, 2010)—Matt Loso has done it again, and the timing couldn’t be better for holiday tables:

2007 Vine & Sun Red Wine, $17 per 750 ml bottle

Fruit, Appellation and Vineyard: 65% Cabernet Sauvignon (Red Mountain – Hedges Bel’ Villa); 21% Cabernet Franc (Columbia Valley – Wallula); 14% Merlot (Columbia Valley – Conner Lee)

Aged: 21 months in American oak – 50% New / 50% neutral

Total Production: 375 cases

Formed in 2001 by five business partners passionate about fine wine, Vine & Sun LLC (http://www.vineandsun.com) features two labels under the company name—Vine & Sun and Barons V. While vintages are normally available only to a select mailing list of customers, wine shops and fine restaurants, the 2007 release marks the first time since the company’s inception that the public will be offered this wine directly*. Only 375 cases were produced, so at the incredibly approachable price of $17, this food-friendly Bordeaux-style blend won’t last.

Matthew Loso, Vine & Sun’s winemaker, boasts extensive experience in the Washington wine industry and has a legendary talent and palate. Formerly the award-winning owner and winemaker of Matthews Estate in Woodinville (WA), Loso’s ongoing mission is to fully express the vineyard while making world-class, Old World-inspired fine wines of intense character and great ageing potential. In addition to being the winemaker for Vine & Sun LLC, he is also a consulting winemaker for several other respected Washington state wineries.

“The timing couldn’t be better for us to introduce the Vine & Sun wine directly to the public. Not only is it offered at a terrific price, but it’s an incredibly versatile wine, making it the perfect complement to a complex holiday meal with a broad spectrum of competing flavors and tastes,” notes Loso.

The wine is available at the Vine & Sun tasting room in Woodinville (18504 142nd Ave NE), open every Saturday from noon to 5 p.m. To join the mailing list or purchase remotely, call (425) 398-7147 or email info@vineandsun.com.

*Self distributed; direct shipment options are available in the following states: Washington, Oregon, Nevada, California, Colorado, Idaho, New Mexico, Wyoming, Iowa, Minnesota, Montana, Nebraska, Texas, Arkansas, Washington D.C., Florida, Georgia, Illinois, Michigan, North Carolina, North Dakota, New Hampshire, Ohio, South Carolina, Virginia, Hawaii, Louisiana, Arizona, Massachusetts, New Jersey, New York and Wisconsin.

Vine & Sun LLC is owned by five partners and produces Barons V and Vine & Sun fine wines under winemaker, Matthew Loso. Both the wines are blended using grapes from top vineyards in Washington’s Columbia Valley, and are aged in 100% new American oak barrels for 25 months before being bottled and aged for another year. Located at 18506 142nd Ave NE, Woodinville, the winery is open every Saturday for tastings from noon to 5 p.m. For more information, call (425) 398-7147 or visit www.vineandsun.com.

Follow Vine & Sun Online

Website: http://www.vineandsun.com

Twitter: http://www.twitter.com/baronsv

Facebook: http://www.facebook.com/BaronsV

Full Circle Fitness and Wellness in Lake Union Changes Name to Energy Fitness and Wellness

Offers Specialized Membership Plans Focusing on Fitness, Nutrition and Results

SEATTLE, Wash.—(December 9, 2010)—Energy Fitness and Wellness (www.energyfitandwell.com) is not a typical gym. Formerly Full Circle Fitness and Wellness, the recent name change reflects an emphasis on the energetic and holistic approach to health.

With hardwood floors, warm lighting, a rewarding view of Lake Union and new equipment, Energy Fitness and Wellness offers a uniquely inviting atmosphere to encourage fitness. What’s more, the team is efficient, personal and dedicated to measurable results.

Jason Whitney, the engine at the heart of Energy Fitness and Wellness in Seattle, is an expert at inspiring his clients to feel good about feeling good. Whitney explains that fitness is not just about the energy expended when working out, but includes energy gained from better nutrition and regular exercise. “Lifestyles are unique. When designing programs, we consider surroundings, nutritional habits, daily routines, and challenges. We can help incorporate an energetic fitness routine into your busy life.”

The philosophy that drives the expert staff  is rooted in the idea of whole-body fitness. As part of their commitment to total health, Energy staffs several highly trained Certified Personal Trainers, a yoga instructor with experience teaching yoga in India, and a naturopathic doctor.

This small, enthusiastic team of fitness experts focuses like a laser on the client’s individual goals, incorporating nutrition, movement and resistance training. The staff recognizes that taking control of one’s health requires a lifestyle change and tailored programs that keep training on target.

Memberships range from monthly to long-term and offer options to motivate everyone, regardless of skill, age or degree of fitness. Programs can be tailored to enhance training for high-level competitors like triathletes and those involved in performance sports, while bodybuilders and pageant competitors will also find the programs challenging and rewarding.

Month-to-Month Membership ($69)

2 initial semi-private fitness sessions; 2 initial group training coaching sessions

Energy Group Coaching Membership ($125 x 12 months)

Unlimited access to high-energy group fitness training sessions; a scientifically designed group fitness program designed to boost metabolism, decrease injuries and increase strength; four open swim sessions

Energy All Access Membership ($250 x 12 months)

Group Coaching benefits plus a fitness coaching session once a week; individualized program design; 10 open swim sessions

Energy All Access Elite ($450 x 12 months)

All Access benefits plus a second fitness coaching session per week (eight a month); 20 open swim sessions

3 Month Group Coaching Membership ($175 x 3 months)

Group Coaching benefits with only a 3-month commitment

3 Months-To-Fit Membership ($300 x 3 months)

All Access benefits with only a 3-month commitment

3 Months-To-Fit Elite Membership ($550 x 3 months)

All Access Elite benefits with only a 3-month commitment

All memberships include unlimited use of gym during business hours and have an additional $50 one-time membership fee. All swim sessions must be between the hours of 9 a.m. to 2 p.m. Monday thru Friday.

Personal Training Packages - 5 sessions ($350); 10 sessions ($650); 20 sessions ($1,200)

Open Swim Packages - $10 per session

Small Group Training Classes - $15 per class

Energy Fitness and Wellness provides hands-on solutions to meet all levels of fitness goals. With an inspiring view of Seattle’s Lake Union, the studio environment is small enough to keep everyone personally engaged in their workout, and large enough to accommodate extremely effective group programs. Yoga, massage therapy, and nutrition plans designed by a resident homeopathic doctor make Energy Fitness and Wellness a complete resource for holistic health. Located at 2040 Westlake Ave N., the gym is open Monday thru Thursday 6 a.m. to 9 p.m., Friday 6 a.m. to 8 p.m. and Saturday 7 a.m. to 1 p.m.

Follow Energy Fitness and Wellness Online

Website: www.energyfitandwell.com

Twitter: www.twitter.com/energyfitnwell

Facebook: http://www.facebook.com/energyfitandwell

Avalon to Open in West Seattle

Renowned Chef Deb Breuler Keeps it Local, Transforming Former Café Revo Into New Rustic Restaurant and Lounge

Seattle, Wash.—(December 6, 2010)—West Seattle native Chef Deborah Breuler’s restaurant experience has taken her all over the map—Alaska, San Francisco, Chicago, Hollywood—but now she has found a new culinary home right in her own back yard.

Slated to open in December, Avalon (www.avalonws.com; 2940 S.W. Avalon Way) will occupy the Luna Park site formerly known as Café Revò in West Seattle.  Chef Breuler’s menu will focus on local Pacific Northwest fare with a touch of rustic Mediterranean flavor; prices range from $7 to $12 for starters and $15 to $22 for entrées.

“West Seattle is home and most of my own family lives over here, so it’s exciting for me to be able to open my first solo venture in the neighborhood I love,” says Chef Breuler.

Designed to be unfussy and approachable, Chef Breuler’s menu will mix core favorites with seasonally rotating items and daily specials that capitalize on ingredients provided predominantly by small local vendors. 

The menu will include such offerings as:

Small Plates

Artichoke Fritter

with zesty tomato spread  ($7)

Bruschetta of Crab

with mascarpone, arugula and lemon vinaigrette  ($11)

Grilled Curly Endive

with honey crisp apples, Seastar goat cheese and candied walnuts ($7)

Entrées

Grilled Marinated Pork Loin

with fig mostarda, braised Brussels sprouts with pancetta, and smashed potatoes  ($17)

Forty Clove Garlic Chicken

with preserved lemon, green olives, almonds, Bluebird Farms grains and sautéed kale  ($17)

Thundering Hooves Farm Short Ribs

Syrah-braised and served with potato dumplings and roasted roots  ($19)

Cedar Planked Wild Salmon

balsamic-glazed, with roasted cauliflower and fingerling potatoes ($20)

The space will be renovated to become a brighter, airier, warmer version of its former self, while leaving the beautiful reclaimed-wood bar intact. 

Offering a full bar, Avalon’s lounge will highlight local distilleries and wineries, with particular attention given to small-batch wine selections as well as Washington, Oregon and value wines from around the globe.

Seating 100 in the main dining room and lounge combined, Avalon will be open seven days a week, with dinner service daily (eat in or take out) from 5 to 10 p.m. and happy hour in the lounge from 3 to 6 p.m. Brunch is slated to premier two weeks after the opening, and will be offered on Saturdays and Sundays from 9 a.m. to 2 p.m. Happy hour will include both food specials and select half-priced wines; on Tuesdays, tapas will be offered at $2 per plate.

About Breuler:

The restaurant business is in Breuler’s blood: she spent much of her childhood at her grandmother’s “Club 25,” a legendary supper club in downtown Anchorage (AK).  In 1993, she left Seattle to attend the California Culinary Academy in San Francisco, after which she worked at L’Avenue with mentor Nancy Oakes, joined Rick Bayless’s Zinfandel Restaurant in Chicago, and rubbed elbows with the Hollywood glitterati in motion picture catering, including sets for The Sixth Sense and Payback.

Breuler also served as personal chef to the late Academy Award-winning actress Jennifer Jones.  When Maggiano’s Little Italy was invited to cater an event for Ellen DeGeneres’ popular television show, Breuler was selected as head chef.

Breuler joined Maggiano’s in 2000 and quickly rose to become executive chef at the Woodland Hills (CA) outpost. She returned to her home state to open Bellevue’s Lincoln Square location in 2005, and was managing chef and partner there until striking out on her own.

Located in the historic Luna Park neighborhood, West Seattle’s Avalon offers an approachable, regionally inspired, locally sourced menu as well as a full bar and wine list focusing on Washington, Oregon. Dishes are available for dine in or take out. The warm and welcoming ambiance makes an equally comfortable backdrop for casual meals and special occasions alike. Located at 2940 S.W. Avalon Way, Avalon serves dinner daily from 5 to 10 p.m.; brunch is served Saturday and Sunday, 9 a.m. to 2 p.m.; and happy hour is offered daily in the lounge from 3 to 6 p.m. (206) 922-3606.

Follow Avalon Online:

http://www.avalonws.com

http://twitter.com/AvalonWS