Fall Trends Previewed on New Day Northwest

"Vogue" Special Events & Marketing Director Anne Vincent was on New Day Northwest this morning discussing Bellevue Fashion Week. Preview the top trends for fall by watching the TV segment below and visit http://www.bellevuesquare.com/fashionweek/fw_calendar.php to find out more about Bellevue Fashion Week, August 25-29!



Tickets for Bellevue Fashion Week are still available. (VIP Shopping Night $25; Front Row Fashion General Admission $75). To purchase tickets, visit https://v2.interactiveticketing.com/tickets/t12_2010_bellevue_square_fashion_week_10061499f3/form_purchase.php?step=intro

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: www.siprestaurant.com
Follow Sip. on Twitter: @SIPwinebar

Recipes:

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.

STIR Martini + Raw Bar Featured on Q13

This morning, Andrea and I headed down to Q13 Fox News with Solstice Restaurant Group owner Matt Bomberger, STIR Martini + Raw Bar General Manager Ellie Chin, and Scott Robertson, Executive Chef for 0/8 Seafood Grill, Twisted Cork, and STIR.

Chef Scott prepared yummy Ahi Tuna Poke, Rock Shrimp Ceviche, fresh Oysters and Salmon Tartar.

Then Matt had a fantastic live segment with Kacie Boyle from Q13 where he explained the concept behind STIR, delved into the different flavors of the deconstructed martinis, and even touched on the frosty ice encrusted spirits tap.

Be sure and check it out!

http://www.q13fox.com/videobeta/watch/?watch=77354f7f-31dd-4a79-936d-7549a2ccc5d5&src=front