No Easter Plans Yet? Hop To It!

Cafe Flora Vegan Cinnamon Roll

SEATTLE, Wash. — (March 26, 2010) — No-bunny likes to be frantically hunting around for last minute plans! These Northwest restaurants and wineries are offering up delicious brunches and festive outings to help make Easter planning eggs-tra easy.

Bunny-Friendly Meal: Cafe Flora Offers Vegetarian Brunch
www.cafeflora.com | @CafeFloraVeg | Facebook
Seattle’s favorite vegetarian restaurant is offering its famous weekend brunch on Easter filled with new and signature favorites that would make the Easter Bunny proud. The menu features vegan and vegetarian items from gooey cinnamon rolls ($5) to a classic Santa Fe sunrise scramble ($10) or an indulgent coconut mango waffle ($8).

Cafe Flora will be serving its brunch menu from 9 a.m. to 2 p.m. Reservations for eight or more can be made by calling (206) 325-9100.

Hop to Northwest Cellars’ Tasting Room for Wine and Chocolate
www.northwestcellars.com | @nwcellars | Facebook
Skip the Easter candy and hop to Northwest Cellars’ tasting room in Kirkland for an artisan treat: April 3 and 4 from noon to 5 p.m., Northwest Cellars will be serving up six award-winning wines paired with six different hand-made confections from Brugge Chocolates in Redmond

Mingle with new friends and try the 2005 Merlot with a java-pear chocolate or the 2004 Merlot with a pistachio-cardamom chocolate. Decide which chocolate and wine pairing is the favorite after trying all six. Tastings are $5, refundable with purchase. Chocolates are available for sale as well. The Kirkland tasting room is located at 11909 124th Ave. N.E.

icon Grill Presents Annual Easter Sunday Brunch Rotunda
www.icongrill.net | @iconGrill
No need to hunt for an Easter buffet that is fit for the whole family: On April 4, from 10 a.m. to 2 p.m., visit icon Grill for a family-friendly Easter Sunday brunch rotunda filled with an assortment of breakfast favorites from Executive Chef Nick Musser, who is known for his Aroused Americana comfort cuisine.

Selections include a made-to-order omelet and pancake bar, chocolate-dipped strawberries, fresh fruit, cinnamon rolls and more. Entrée choices include seafood quiche, club Monte, and roasted prime rib. For $26.95 guests have both their choice of an entrée and any of the buffet dishes. Buffet-only or entrée-only options are also offered for $17.95; kids 12 and under are $7.95. For reservations, call (206) 441-6330.

Peep Inside Otis Kenyon Wine’s New Woodinville Tasting Room
www.otiskenyonwine.com | @otiskenyonwine | Facebook
Get a peep Easter weekend, no marshmallow involved, inside Otis Kenyon Wine’s new Woodinville tasting room. On April 2 and 3 sample their palate-igniting vintages and learn about the fiery Kenyon history, on which the label design is based.

Stop by from noon to 5 p.m. and visit the Walla Walla Winery’s new, second home west of the Cascades. The Woodinville tasting room is situated in Apple Farm Village, a complex located at 14525 148th Ave. N.E.

Spring Into Sip. at the wine bar & restaurant for Easter Brunch
www.siprestaurant.com | @SIPwinebar | Facebook
In celebration of Easter Sunday, all three Sip. locations are offering a special brunch menu featuring breakfast and lunch favorites from 10 a.m. to 2 p.m. The eggs-and-entrées menu includes:

Frangelico French toast ($11) – hazelnut liquor, vanilla syrup, candied hazelnuts & bacon Crab cake Benedict ($18) – Dungeness crab & rock shrimp cakes, crisp greens, tomato, English muffin, herb-laced hollandaise Flat iron steak & eggs ($20) – three eggs done “your way” with Sip. steak sauce Banana cakes ($13) – three pancakes with sliced bananas, maple syrup, choice of sausage or bacon Build-it-your-way omelet ($12) – Choose two: rosemary ham, white cheddar, arugula, tomato, mushroom, fontina cheese, feta cheese, or roasted peppers. Crab or shrimp (add $6) Smoked salmon Benedict ($15) – Gerard & Dominique smoked salmon, asparagus, poached eggs, English muffin, capers, hollandaise Ahi melt ($16) – Seared rare black pepper tuna, duck egg, tomato, avocado, artichoke hearts, white cheddar cheese

In addition to the brunch menu, Sip. sweet roll sliders ($9), market fish of the day, salads and soups will also be available. For reservations, call: Seattle (206) 682-2779; Issaquah (425) 369-1181; Gig Harbor (253) 853-3020.

Waterfront Seafood Grill Offers Eggs-travagant Brunch Specials
www.waterfrontpier70.com | @waterfront70
Forget cooking at home this Easter: Dine out at Waterfront Seafood Grill and enjoy sweeping views of Elliott Bay and the Space Needle. To please the whole family, Executive Chef Peter Levine has created these brunch specials:

Fresh fruit and honey yogurt ($7) – strawberries, blueberries, pineapple & mango Banana walnut pancakes ($14) – hot maple syrup, whipped cream Classic baguette French toast ($15) – blueberries, strawberries, whipped cream & hot maple syrup Crispy corned beef hash ($17) – house-made, hand-formed with poached eggs & green onions Northwest seafood omelet ($21) – salmon, halibut & crab, fresh herbs & jack cheese Vegetable omelet ($15) – French style ratatouille & Brie cheese Eggs Benedict ($16) – toasted English muffin, Canadian bacon, poached eggs, hollandaise sauce Dungeness crab Benedict ($21) Bacon-wrapped filet and eggs ($48) – hollandaise sauce, demi-glace

Reservations will be taken beginning at 11 a.m. with brunch items offered till 3 p.m. and the full menu until 8 p.m. For reservations, call (206) 956-9171.

# # #
Happy egg hunting!

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

A Sweet for a Sweetheart: Icon Grill's Chocolate Cupcakes

Nothing says 'I love you' quite like chocolate! Give a special Valentine a personalized gift of homemade chocolate cupcakes with creamy white chocolate filling - and don't forget to write your Valentine's name or a message on top!

icon Grill's Executive Chef Nick Musser offers up this decadent recipe for icon Chocolate Cupcakes:

icon Chocolate Cupcakes

For the cupcakes:
5 1/3 cups cake flour
5 2/3 cups sugar
2 lbs. unsalted butter
9 eggs
2 Tbsp. baking powder
3 tsp. baking soda
2 2/3 cups cocoa powder
3 tsp. vanilla
2 2/3 cups water
2 2/3 cups whole milk

In the mixer cream together the butter & sugars on high speed for 3 mins. Scrape the bowl thoroughly. With the mixer running on medium speed, add eggs (two at a time), scraping down the bowl after each addition. Add vanilla. Mix thoroughly. Sift flour, baking powder & soda into a large bowl. Begin adding the dry ingredients & wet ingredients alternately in 3 additions. Start with the dry & finish with the wet. Scrap the bowl after each addition. Grease & flour 16 muffin pans. Scoop 1/2 cup of batter into each cup and bake in a 350 degree oven for 15 to 20 mins or until an inserted toothpick comes out clean. Remove from oven and cool completely.

White Chocolate Filling:
12 oz white chocolate chopped
1 1/2 cups heavy whipping cream

Whip cream with an electric mixer to stiff peaks. Place chopped chocolate in a microwave safe dish & heat in the microwave for 30 seconds or until the chocolate is just soft. Whisk until completely melted. Cool to room temperature. Fold 8 oz of the still liquid chocolate into the whipped cream & then chill completely. Place the remaining 4 oz into a small pasty bag or piping cone. Save for garnish.

For Ganache Frosting:
12 oz semi sweet chocolate chips
1 1/4 cups heavy whipping cream

Put the cream into a heavy sauce pot & place it on the range over medium high heat. As soon as the cream comes to a boil, add the chocolate chips & immediately remove the pot from heat. Cover the top of the pot with a piece of aluminum foil or a large plate & let the mixture sit for 10 minutes. Remove the cover from the pot & whisk the chocolate & cream together until thoroughly combined.

To Fabricate:
Take the cool cupcakes, remove from the pans. Scoop a 1.5x1.5" scoop out of the center of the cupcakes for the filling (pop the removed cake into your mouth). Scoop the filling into each of the holes & then scrap so the top is flat. Place the cupcakes into the freezer for 30 minutes to make sure the cakes are completely solid. Dip the top of each cupcake into the just prepared ganache frosting & immediately flip right-side up. If you have more ganache & want a thicker layer of frosting, let set for 2 to 3 minutes & then dip again. Take the reserved white chocolate (if it has cooled, place in the microwave for a few seconds to soften again) & garnish with your Valentine's name or a "Hostess style" squiggle across the top. Let cool in the refrigerator for at least 30 mins before serving.

Happy Hour

I'm always on the lookout for a good happy hour with great prices on delicious food and drinks! Here's a roundup of some happy hours that are guaranteed to satisfy your palate and your wallet:

~ Seattle Area ~

CAFE FLORA
www.cafeflora.com
Hours: Monday through Friday 2 to 6 p.m.
Seasonal food specials
Wine by-the-glass $4, bartender's daily special cocktail $5

EL GAUCHO SEATTLE
www.elgaucho.com
Hours: Sunday & Monday 5 p.m. to close; Tuesday through Friday 5 p.m. to 7 p.m.
Bar menu items half off
Select cocktails $6, Manny's Pale Ale $4, select red & white wines $5
View Menu

ICON GRILL
www.icongrill.net
Hours: Monday through Friday 4 to 6 p.m.
Half-priced lounge appetizers
Rotating drink specials
View Menu

SIP. AT THE WINE BAR & RESTAURANT SEATTLE
www.siprestaurant.com
Hours: Monday through Friday 1 p.m. to 6:30 p.m. and 9 p.m. to close; Saturday & Sunday 4:30 p.m. to 6:30 p.m. and 9 p.m. to close
Half price wines by-the-glass
View Menu

MELTING POT SEATTLE
www.meltingpot.com
Hours: everyday 4:30 p.m. to 6:30 p.m. and 9 p.m. to 11 p.m.
Cheese and chocolate fondues, appetizers and salads half off
Rotating selection of discounted drink specials
View Menu

WATERFRONT SEAFOOD GRILL
www.waterfrontpier70.com
Hours: Monday through Saturday 4 p.m. to 6 p.m. and 9 p.m. to close; all day Sunday
Bar snacks half off listed price, oyster on the half shell $1 each
Draft beers $4, glass of red or white wine $5, well cocktails $5, well martinis or Manhattans $8
View Menu

~ Eastside Spots ~

EL GAUCHO BELLEVUE
www.elgaucho.com
Hours: Monday through Friday 1 p.m. to 6 p.m.; Sunday 5 p.m. to close; everyday 10 p.m. to close
All bar bites and flatbreads half off
Drafts $4, wells $5, select cocktails $6, select red & white wine $6
View Menu

MELTING POT BELLEVUE
www.meltingpot.com
Hours: LOUNGE Monday through Thursday 4:30 p.m. to 6:30 p.m. and 9 p.m. to 11 p.m.; BAR Friday & Saturday 4:30 p.m. to 6:30 p.m. and 9 p.m. to 11 p.m.
Cheese and chocolate fondues, appetizers and salads half off
Rotating selection of discounted drink specials
View Menu

SIP. AT THE WINE BAR & RESTAURANT ISSAQUAH
www.siprestaurant.com
Hours: everyday 4:30 p.m. to 6:30 p.m. and 9 p.m. to 11 p.m.
Half price wines by-the-glass
View Menu

STIR MARTINI + RAW BAR
www.stirmartinibar.com
Hours: everyday 4 p.m. to 6 p.m. and 10 p.m. to close
Ceviche bite $1, pulled pork slider with garlic fries $3, calamari $3, hawaiian tempura roll $5 and more
Select drinks $5, all draft beer $3, house wine $4
View Menu

TWISTED CORK
www.twistedcork.com
Hours: 3 p.m. to 7 p.m.
Half priced pours
View Menu

~ South Sound ~

EL GAUCHO TACOMA
www.elgaucho.com
Hours: Tuesday through Thursday 4 p.m. to 6 p.m. & 9 p.m. to close; Friday 4 p.m. to 6 p.m. & 10 p.m. to close; Sunday & Monday 4 p.m. to close
Bar menu food items half off
Select cocktails $7, select draft beer $2, select red & white wine $5, select wells $5
View Menu

MELTING POT TACOMA

www.meltingpot.com
Hours: Monday through Saturday 4:30 p.m. to 6:30 p.m. and 9 p.m. to 11 p.m.; all day Sunday
Cheese and chocolate fondues, appetizers and salads half off
Rotating selection of discounted drink specials
View Menu

SIP. AT THE WINE BAR & RESTAURANT GIG HARBOR
www.siprestaurant.com
Hours: everyday 4:30 p.m. to 6:30 p.m. and 9 p.m. to 11 p.m.
Half price wines by-the-glass
View Menu

~ Portland ~

EL GAUCHO PORTLAND
www.elgaucho.com
Hours: Monday through Saturday 5 p.m. to 7 p.m. & 10 p.m. to close; all day Sunday
Burger $10, beet salad $6, oyster shooter $2.50, bruschetta $6, and more
Ginger infused cosmo $6, red or white wine $5, select beer $4
View Menu

Superbowl Recipe - Artichoke Dip from icon Grill's Executive Chef Nick Musser

icon Grill’s Executive Chef Nick Musser tackles: Artichoke Dip

For the Artichoke Dip:
2 cups canned artichoke hearts, roughly chopped
½ cup mayo
1 roasted red pepper, diced
6 oz. shredded Gruyere Swiss Cheese
½ Tbsp. salt
¼ tsp black pepper

For the Bread Crumb Topping:
¼ cup fresh or toasted bread crumbs
1 tsp paprika
½ tsp salt
¼ tsp dried oregano
¼ tsp black pepper

Preheat oven to 350 degrees.

Mix artichoke dip ingredients together and spread in pan.In separate bowl mix bread crumb topping ingredients and sprinkle on top of artichoke spread. Bake until hot and bubbly. Serve with crackers or French bread.

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.

# # #

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.

# # #
Ho Ho Ho!

Media Contact: Kelsey Simmons
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.

# # #

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.

# # #
Yum!

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.

# # #
Ho Ho Ho!

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

Holiday Inspired Menu Makes Annual Debut with New Additions

Holiday Inspired Menu Makes Annual Debut with New Additions
icon Grill Embraces the Christmas Spirit with Seasonal Menu and Décor

SEATTLE, Wash.—(October 27, 2009)—icon Grill’s ambiance and satisfying menu make it a destination year-round. During the Christmas season, though, Chef Nick Musser infuses the menu with a special holiday spirit.

“The holidays just aren’t the holidays without a meal at icon Grill,” explains Chef Nick, “I am a huge Christmas nerd. I always go over the top with decorations and sweets. I’m lucky enough to be able to dedicate an entire menu to my obsession!”

November 27th, the Friday after Thanksgiving, icon Grill pulls out all the decorating stops: Wrapped presents are heaped beneath numerous lushly decorated trees in a dining room festooned with ornaments, garlands, wreaths and lights. The surroundings are echoed in themed dishes, such as:

The Grinch’s Roast Beast
An individual version of the grand finale roast beef from the “Grinch Who Stole Christmas,” our
roast beef is marinated overnight with fresh herbs, cranberries and red wine; then roasted to order, hand sliced by the chef and served with our “Who” holiday potato smash and ”Who” jus ($20.95)

Holiday Wreath Salad
The original edible holiday decoration, with smoked chicken, toasted hazelnuts, dried cranberries, blue cheese and apples in a pomegranate vinaigrette. ($14.95)

Partridge in a Pear Tree
Sherry and fresh thyme-marinated game hen, oven-roasted with a ginger cranberry glaze, served with winter root puree and roasted pears ($19.95)

Candy Cane Cake
Alternate layers of red velvet and white chocolate cakes, spiked with Rumplemintz and finished with a creamy white chocolate icing ($8.95)

“Build Your Own” Holiday Cookie Plate
Rich, buttery sugar cookies and gingerbread men served with a variety of colorful and tasty toppings ($7.95)

icon Grill delivers a unique yuletide experience that’s sure to be a new Christmas tradition.

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.

# # #
Ho Ho Ho!

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.

# # #
Ho Ho Ho!

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

Watermelon Goes Mainstream at icon Grill

Watermelon Goes Mainstream at icon Grill
Menu Items Debut for a Limited Time

SEATTLE, Wash.—(July 29, 2009)—icon Grill, known for its playful pink décor and creative comfort food, brings its “Aroused Americana” attitude to the blushing summer favorite: watermelon. This season’s fresh, flavorful melons inspired Chef Nick Musser to add a southern classic to the menu, house pickled watermelon rinds, nestled atop juicy pulled pork sliders:

Pulled Pork Sliders ($11.95)
Applewood-smoked pork with grilled peach chipotle barbeque sauce
Served with house-pickled watermelon rinds

Waste-not, want-not: Chef Nick was inspired to use all the leftover juicy fruit in these beverage offerings, available for a limited-time:

Watermelon Mojito “Wo-jito” ($8.95)
Watermelon puree, white rum, fresh lime juice, simple syrup, fresh mint, splash of soda

Watermelon Summer Cooler ($8.95)
Watermelon puree, raspberry vodka, limoncello, fresh lime juice, fresh mint

Watermelon Lemonade ($3.50)
Watermelon puree meets fresh-squeezed lemonade

As if watermelon-lovers need another reason to try these summertime sippers: The fruit also boasts anti-inflammatory properties and is packed with antioxidants and nutrients, such as Vitamins A, B1, B6 and C (one cup provides a quarter of the recommended daily intake of C).

icon Grill, open since 1998, is celebrating its 10th Anniversary this year and 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.

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Spit in Good Health!

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

An Evening at Troiani Ristorante Italiano

If there is one thing I have learned while being at Randall PR, it's how many fantastic restaurants there are in the Seattle area. As noted in my last entry, I simply adore eating out and discovering new restaurants. After a long day at the office one Monday, Krista Koster and I decided to treat ourselves to a happy hour at Troiani Ristorante Italiano.

We had heard fantastic things about Troiani's happy hour and the restaurant is a mere three blocks from our office in downtown Seattle, so this seemed like a natural choice. After each ordering a glass of pinot noir and sorting through our dinner choices, we settled on splitting Beef Tenderloin Tips, the Grilled Chicken Burger and of course, French Fried Potatoes sprinkled with truffle oil. To sum it up, the experience was quite heavenly. And since we decided to indulge during happy hour, our pocketbooks were pleased as well.

Since our happy hour excursion was a great success, we have set our sights on icon Grill for our next night out. Because let's be honest, their Ultimate Macaroni and Cheese has been ingrained in our mind since their 10th Birthday Party in August!

First Week at Randall PR

As the newest addition to the Randall PR team, I must say my first week started out with a bang! Day one on the job included our quarterly planning meeting. Sounds boring, right? Here’s the catch; Lori kicks off every quarterly meeting with wine education. I was a little unsure about putting a blindfold on, but hey, everyone else was doing it. With minimal wine education, I am please to say I identified the corked wine as, “super-tart, little like eating Skittles while drinking lemonade. EWW!”

By the second day, I found myself at icon Grill’s 10 year anniversary celebration. When I walked in, I was greeted by chef Nick Musser. Maybe I’ve watched too many episodes of Iron Chef, but I always thought of chefs as the strong silent type. Not Nick, he was very friendly and made me feel right at home. It was great to see so many people there to support icon Grill’s decade of success and of course, chef Nick.

You're invited to join in the fun! Just sign up for the party list and you’ll be looped-in on all sorts of exciting special events!