Friday, February 19, 2010

Cigar-Friendly VIP Lounge Opens in Tacoma's El Gaucho Steakhouse


VIP Services, LLC to Provide Hospitality Services Exclusively for New VIP Lounge

TACOMA, Wash.—(February 19, 2010)—Pull back the curtains: El Gaucho has opened a swanky new cigar-friendly, state-compliant VIP Lounge in its Tacoma location.

WHO: El Gaucho Steakhouse and VIP Services, LLC

WHAT: VIP Lounge
• Hospitality services provided by VIP Services, LLC
• Swanky features include:
o Leather furniture
o Nostalgic artwork
o Renovated humidors
o Flat screen TV for sports viewing
• State-of-the-art ventilation system
• Exclusive access extended by invitation only through El Gaucho and VIP Services
• Food and beverage service available
• Private humidor lockers leased annually for $500

WHERE: 2119 Pacific Avenue
Tacoma, WA 98402
(253) 272-1510

WHEN: Now Open
Friday - Monday; call for hours

El Gaucho® Tacoma is renowned for its 28-Day Dry-Aged Certified Angus Beef®, tableside preparations, extensive wine and single malt scotch lists and intimate private dining. Recognized in Wine Press Northwest’s Best Washington Wine Lists issue as “Outstanding,” El Gaucho Tacoma is open Monday through Thursday, 4 p.m. to close; Saturday and Sunday 4:30 p.m. to close. Happy hour is offered Monday through Friday 4 to 6 p.m. and 10 p.m. to close; Saturday 10 p.m. to close and all day Sunday. El Gaucho is located at 2119 Pacific Ave., Tacoma. For more information, visit or call (253) 272-1510.

VIP Services, LLC provides hospitality service. For additional information and humidor leasing contact Santos Sampson at

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

Thursday, February 18, 2010

Otis Kenyon Wine Receives Two Silver Medals at San Francisco Chronicle Wine Competition

Congratulations to Otis Kenyon Wine for receiving two silver medals at the San Francisco Chronicle Wine Competition! The 2007 Matchless Red Wine and 2007 Carmenere were the featured winning wines!

2007 Matchless Red Wine - $23
Wine Enthusiast Rating: 87
"The 2007 Matchless Red Wine has a Tuesday night bottle price, but you'll end up pulling it out for the Saturday evening wine tasting group too"

2007 Carmenere -$36
Wine Enthusiast Rating: 90
"After the bottle opens, nuances of smoky bacon, cranberry and stewed fruit come to the surface, never letting that pepper stray too far away"

For more information about Otis Kenyon Wine: | @otiskenyonwine

For more information about the San Francisco Chronicle Wine Competition:

Wines of Substance Named As "Hot Small Brand" by Wine Business Monthly

Wines of Substance Named
As “Hot Small Brand” by Wine Business Monthly

Hip, Innovative Winery Focuses on Single Varietals and Education

WALLA WALLA, Wash. (February 18, 2010) —Wines of Substance has been singled out by Wine Business Monthly ( as number two among “Hot Small Brands” for 2009. Since the inception of this annual ranking, the Top 10 Hot Small Brands list recognizes up-and-coming wineries with annual case production under 150,000.

Writes Cyril Penn in the February 2010 edition of the magazine, “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.” The effect of intelligent marketing on measured growth is a significant part of the evaluation and selection process, but, as Penn notes, “These wines need to pass the taste test.”

Substance was created as a joint venture between Waters Winery ( and Gramercy Cellars ( to produce a line-up of fun, affordable wines that showcase the style, quality, breadth and distinction of varietals grown and produced in Washington State. “Our goal is to capture the palates of budding oenophiles and the imaginations of experienced wine drinkers alike by focusing on the essence of each unique varietal. Most wines today are made from blending numerous varietals so people really never get to experience the truest expression of the fruit. A winemaker can blend 25 percent of Syrah with Cabernet Sauvignon and still call it Cabernet Sauvignon on the label. Our aim is to alleviate the confusion, intimidation and price factors that keep potential wine enthusiasts at bay,” says Founder and Managing Partner Jason Huntley.

This isn’t the first time the spotlight has been directed on Wines of Substance. Regularly recognized for its innovation and design savvy, Seattle Magazine gave Substance the “Coolest wine label“ nod, and their Periodic Table of Washington Wines website, which reinforces the brand’s educational approach, won the American Graphic Design Award in Graphic Design USA magazine. The 2007 Syrah was also named by Seattle Magazine as a “Top Wine Under $20” and was featured in the January 2009 edition of Wired Magazine in the Playlist.

Not only have Wines of Substance shown leadership through their forward-thinking approach to wine and wine education, but they are committed to supporting causes that have a significant ongoing impact towards social awareness.

For more information on Substance, visit

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

X Marks the Spot at El Gaucho Bellevue

Why is Chad Mackay so happy?

Because 450 days after the El Gaucho Bellevue opening (or 1 year, 2 months and 24 days to be exact), someone was finally able to find it without going, "Wait, where is El Gaucho Bellevue?"

The new awning was recently (and finally!) unveiled to help customers on their wild goose chase... or should we say "steak" chase. | Twitter: @ElGauchoSteak

Friday, February 12, 2010

El Gaucho Seattle Presents Legendary Swirl 2010

El Gaucho Seattle Presents Legendary Swirl 2010
Annual Event Showcases the Best in Washington Wine

Tuesday March 9, 5 p.m.

SEATTLE, Wash.—(February 12, 2010)— In honor of Washington Wine Month, El Gaucho Seattle invites Washington State’s best wine producers and winemakers to pour their finest for a small group of 100 lucky guests at “Legendary Swirl”.

WHO: El Gaucho Seattle

WHAT: Legendary Swirl
An exceptional night of El Gaucho cuisine and wine from the following wineries:

Alexandria Nicole Cellars (
Amavi Cellars (
Andrew Will (
Cadence Winery (
Col Solare Winery (
Côte Bonneville Winery (
Chateau Ste Michelle (
DeLille Cellars (
EFESTĒ Wines (
Fall Line Winery (
Hedges Family Estate (
Gramercy Cellars (
Kerloo Cellars (
L’Ecole (
Long Shadows (
Northstar Winery (
O Wines (
Pepper Bridge (
Sleight of Hand Cellars (
Spring Valley Vineyard (
SYZYGY Wines (
Va Piano Vineyards (
Waters Winery (
Woodhouse Family Cellars (
Woodward Canyon (

WHERE: 2505 First Ave.
Seattle, WA 98121
(206) 728-1337

WHEN: Tuesday, March 9 at 5 p.m.
Tickets are $95 per person inclusive of tax and gratuity
For reservations, call El Gaucho Seattle at (206) 728-1337

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 single malt Scotch lists. Offering intimate private dining and nightly live music, El Gaucho’s bar was recently named one of the “Best Places to Network” by Seattle Business, “Readers’ Choice for Best Steak” by Seattle Magazine, and has earned five Wine Spectator “Awards of Excellence” and three “Best of Awards of Excellence.” Located at 2505 First Ave., El Gaucho is open Monday through Thursday from 5 p.m. to midnight, Friday and Saturday 5 p.m. to 1 a.m. and Sunday from 5 p.m. to 11 p.m. For more information, call (206) 728-1337 or visit Follow El Gaucho on Twitter: @ElGauchoSteak

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

Sip. Executive Chef Chris Brown talks with Lily Jang about Valentine's Food and Drinks on Q13 FOX News

Sip. at the wine bar & restaurant Executive Chef Chris Brown was on Q13 Fox News this morning discussing great Valentine's dishes and wine pairings with Lily Jang.

For more info:
Follow Sip. on Twitter: @SIPwinebar


Black Cod Udon
2 black cod portions
2 udon noodle portions
2 baby bok choy, 1/4 and blanched
1/2 cup sliced shitakes

For the broth:
1 piece of Kombu (seaweed)
1/2 cup Dashi
1/2 cup mushrooms
1 bundle green onions
1 cup sake
1 gallon water
1 cup soy

Place all the ingredients for the broth in a large pot and bring to a boil, once boiling, lower temp and simmer for 30 minutes, check seasoning and strain. Heat a sauté pan and season the fish with salt and pepper and sear in hot pan with a little oil. Heat the noodles in the microwave for 30 seconds, to serve Place warm noodles in a bowl, place bok choy and shitakes on top, place the fish atop of the vegetables, skin side up. Then with the broth really hot pour about 2-3oz over everything and will heat the vegetables up. Enjoy.

Citrus Salad with a blood orange vinaigrette
Large handful arugula (any greens will work)
3 each - citrus segments (oranges, grapefruits)
1/2 cup blood orange puree
1/2 cup champagne vinegar
1 Tbsp. minced shallots
2 tsp. minced garlic
1 Tbsp. chopped parsley
1 Tbsp. chopped thyme
3 cups canola oil
2 Tbsp. crumbled Feta cheese

First clean the greens and let dry. For the vinaigrette, we will add the Blood orange puree, vinegar, shallots, garlic, parsley, thyme and blend in a food processor, then slowly adding the oil, make sure to go slowly, season. To serve, mix the greens with the vinaigrette and place on a plate, place some of the segments around the greens and top with the feta cheese.

Goat Cheese Fondue for Two
3 each - 4 ounces cypress grove "Purple Haze" Goat cheese
1 cup heavy cream
1-2 each - Apples (sliced)
Grilled bread

In a medium pot, heat the cream until hot but not boiling, gradually add the goat cheese and whisk until smooth. The fondue should be thick enough to coat a spoon. To serve, place fondue in a bowl and arrange apple and bread around, dip and eat.

Thursday, February 11, 2010

Spice Valentine's Day up with a Tini Bigs' Ménage à Trois Martini

This Valentine's Day, suggest a Ménage à Trois to spice things up with your significant other - both of you + a really good martini.

From the Tini Bigs Big Martinis book comes this recipe for a Ménage à Trois martini:
2 ounces Bacardi O rum
1 ounce Disaronno Originale amaretto
1/2 ounce orange juice
1/2 ounce pineapple juice
1/2 ounce fresh sweet-and-sour mix*
1 wedge each of lemon, lime and orange
1 ounce champagne

Fill a cocktail shaker with ice. Pour in rum and amaretto. Add orange juice, pineapple juice and sweet-and-sour mix. Add lemon, lime and orange wedges. Muddle contents vigorously, then strain into a big martini glass and finish with a gentle pour of champagne on top. Serve with a twist - like a true Ménage à Trois.

*Sweet-and-sour Mix:
1 cup sugar
1 cup water
1 cup fresh lemon juice
1 cup fresh lime juice
1/4 cup fresh orange juice

Combine sugar and water until all the sugar is dissolved. Add lemon, lime and orange juices and refrigerate.