Port of Pasco Approves Letter of Intent for Development of Osprey Pointe

For Immediate Release:  August 2, 2018  

  

Port of Pasco Approves Letter of Intent for 

Development of Osprey Pointe   

Pasco, WA – At their June 29, 2018 regular meeting, the Port of Pasco Commission approved an exclusive Letter of Intent (LOI) with Eaty Gourmet LLC (EGC) for development of Osprey Pointe, an approximately 52-acre site along the south side of East Ainsworth Ave, Pasco Washington.

EGC Chief Visionary Officer and Tri-City resident Mitch Gilbert, commented, “It’s a multifaceted agreement that took a lot of effort by both parties to shape.  Together we are committed to expanding the community’s economy and adding to its vitality.”  With the LOI approved, EGC will focus on the master development plan, strategic partnerships, and securing financing for the project that will include a market hall, boutique hotel, indoor-outdoor event space, and a mix of commercial and residential.

“The Port Commission has always believed that Osprey Pointe is a special place to create investment and opportunity in Pasco, the Eaty Gourmet group gets that.  The vision they presented will accelerate revitalization and create national interest and prestige. This project can be transformational for Pasco and the Tri-Cities.” commented Jean Ryckman, Port Commission President. 

The LOI gives the Port and EGC six months to create a master development agreement, which will lay out the amenities, schedule and financing for developing Osprey Pointe to its full potential. 

* * * * * 

For Information: Gary Ballew         

Director of Economic Development         

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Wine Storage Bellevue Announces ‘Steve’s Picks’

Upscale Facility Offers Wine Storage Promotion Along With Spring Wines Selected by El Gaucho Wine Director, Steve Smith

BELLEVUE, Wash.—(March 15, 2011)—Wine Storage Bellevue and El Gaucho have devised the perfect wine pairing: The state-of-the-art wine storage facility and Bellevue restaurant recognized for its outstanding wine list are offering exclusive deals on four special wines and a locker rental promotion that provides customers 25 percent off their first six months’ rent.

El Gaucho Wine Director Steve Smith selected the quartet of exceptional wines based upon their incredible value and appropriateness for the season. Guests may purchase any number of bottles or combinations of ‘Steve’s Picks’ through El Gaucho Bellevue by stopping into the restaurant or phoning the front desk at (425) 455-2715. The wine will then be properly stored at Wine Storage Bellevue for pick up between 9 a.m. and 6 p.m. Monday through Saturday or 9 a.m. to 5 p.m. on Sundays.

As an added bonus, Wine Storage Bellevue is offering exclusively to ‘Steve’s Picks’ buyers ’25 percent off their first six months’ rent. Instead of arranging a pick-up time, those who elect to take advantage of the promotion can have their wine purchases added directly to a private, all-steel wine locker, where contents will be held at optimal wine storage conditions. Locker pricing starts at just $21 per month.

The inaugural selection of ‘Steve’s Picks’ provide something for virtually everyone. “We are pleased to partner with Wine Storage Bellevue to offer our loyal customers fantastic wines and an opportunity to get to know a truly exceptional wine storage facility on the Eastside. I had connoisseurs and collectors specifically in mind when I chose these wines, which are an incredible value right now because of the wine surplus,” says Smith.

The Hot Deal

Paradigm Merlot 2008

$36

This artful Napa Valley winery navigated the wild weather of 2008 to produce a lovely merlot with soft tannins and suggestions of strawberries. This wine normally retails for more than $100.

The Collector

Pahlmeyer Red 2006

$75

This complex red reveals sweet, smoky aromas and a long, heady finish. It’s a wine with longevity, and will realize its full potential with proper storage.

The Collector

Evening Land ‘La Source’ Pinot Noir 2008

$66

This Gold Label wine from Oregon’s famed Willamette Valley is no longer available from the winery. This is a rare opportunity to add #32 on Wine Spectator’s 2010 Top 100 list to a collection.

An Everyday Wine

Charles Smith Velvet Devil Merlot 2009

$12

This explosive bottle is loaded with complex flavors, and represents the excitement that surrounds Washington Merlots.

A limited number of bottles are available at these retail prices, offered exclusively through El Gaucho’s partnership with Wine Storage Bellevue. The four selected wines are currently on El Gaucho’s wine list but are not available at these featured prices while dining at the restaurant.

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.facebook.com/pages/Bellevue-WA/Wine-Storage-Bellevue/124800290869549

http://www.twitter.com/winestorageblvu

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Africa Answers, Jason Mesnick of ‘The Bachelor’ Team Up to Give Away a Trip to South Africa

Facebook Contest Invites Fans to ‘Like, Follow, Play’ For a Chance to Win a 9-Day/8-Night Dream Vacation Package for Two to South Africa including Cape Town

BELLEVUE, Wash.—(March 14, 2011)— For people who have always dreamed of African safaris, Africa Answers (http://www.africaanswers.com) announces ‘Like, Follow, Play,’ a thrilling contest, the grand prize for which is a nine-day, eight-night South Africa vacation package for two, valued at $12,000.

The contest is timed to coincide with the finale of Season 15 of ‘The Bachelor’ on ABC, which was one of two episodes filmed in South Africa with Brad Womack and the final two women vying for his heart, Emily Maynard and Chantal O’Brien.

Taking part in the sweepstakes is easy. When logged in, Facebook users simply LIKE Africa Answers on Facebook, FOLLOW Africa Answers on Twitter and PLAY by correctly answering daily video questions that are posted on the Africa Answers Facebook page by Africa Answers Business Development Manager Jason Mesnick, from Season 13 of ‘The Bachelor.’

To enter, go to the Africa Answers Video Page, watch Jason’s videos, which contain questions about ‘The Bachelor,’ South Africa or both, then click the ‘Sweepstakes’ button above to provide the answers. Each correct answer earns one entry into the sweepstakes.

The Africa Answers ‘Like, Follow, Play’ Grand Prize* consists of an overnight, round-trip flight on South African Airways between Washington, D.C. (Dulles International Airport) or New York (JFK International Airport) and Cape Town, South Africa, as well as:

· Two (2) nights at Grootbos Private Nature Reserve. 5-star accommodations along the Whale Coast, two hours from Cape Town, that combines luxury, excellent cuisine and an environment of planet-friendly conservation.

· Two (2) nights at L’Ermitage Franschhoek Chateau & Villas. Enjoy luxurious accommodations and the finest wines of South Africa in what some call the most beautiful village in the country.

· Two (2) nights at a Newmark Cape Town property on a bed-and-breakfast basis. Explore Cape Town, the most beautiful metropolis in South Africa, and take in the view from Table Mountain.

· Two (2) nights at the Sabi Sabi Private Game Reserve on Kruger National Park. This legendary property is situated in the world-renowned 65000 hectare Sabi Sand Wildtuin in the South-Western section of the Kruger National Park, is a wildlife oasis, where you can observe at close quarters the age-old natural relationship between predator and prey.

*In the event any accommodation is unavailable, the winner will be hosted in a property of equal value.

Eligibility:  The contest is open to persons 18 years of age or older.

Sweepstakes Entry Period:  March 7, 2011 at 5:00 a.m. (PST) until March 31, 2011 at 8:59 a.m. (PDT)

“This is an incredible opportunity for fans of ‘The Bachelor’ to fall in love with South Africa and experience the sights, sounds, tastes, and romance that Brad and the ladies are enjoying during the exciting finale of Season 15. Molly and I traveled there on our honeymoon, so I can say from firsthand experience that South Africa truly is an unforgettable trip of a lifetime,” confirms Jason Mesnick, who found love with his wife, the former Molly Malaney, in Season 13 of ‘The Bachelor.’

A dream South Africa vacation may be only a Sweepstakes button-click away: Enter now, and don’t forget to visit the Africa Answers website (http://www.africaanswers.com) for information on other fantastic Africa vacation packages.

Africa Answers employs seasoned travel experts that customize tours for independent travelers—ranging from unique, hands-on holidays to more traditional itineraries—and for groups of virtually any size. For further information, email info@africaanswers.com or call (866) 427-2540.

Follow Africa Answers Online:

Website: http://www.AfricaAnswers.com

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

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

Flickr: http://www.flickr.com/photos/AfricaAnswers

YouTube: http://www.youtube.com/AfricaAnswers

Blogs: http://www.AfricaAnswers.com/travel-blogs

Jason Mesnick’s Blog: http://www.jasonsjobblog.com

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‘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

Facebook: Facebook

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

Down Under Answers’ Jason Mesnick Shares Video About

The Bachelor meets the Tasmanian Devil

Tasmania and Tasmanian Devil

Top Reasons to Visit Tasmania, According to “Tassie”: ‘Freshest Air in the World, Beautiful Scenery…and Me.’

BELLEVUE, Wash.—(November 17, 2010)—Award-winning travel wholesaler Down Under Answers (www.duatravel.com), widely known for their Australia vacation packages, is spotlighting Tasmania vacations with the help of Jason Mesnick, their intrepid travel ambassador.

As star of The Bachelor, Jason knows about traveling to exotic locations and being in front of the cameras: Although well-versed in Australia, he, like most, knew very little about Tasmania until recently. Accompanied by a videographer and—who else?—“Tassie,” Jason hit the streets to share the news about Australia’s smallest state. To see his hilarious video, click here.

“I was most surprised to learn that real Tasmanian Devils are called ‘devils’ for a reason; they’re unpredictable and can fly into a rage in an instant. Watch the deleted scenes in the video—I get attacked!” says Jason.

An iconic symbol of the island, the Tasmanian Devil is an elusive, carnivorous marsupial native only to Tasmania. The Devils, an endangered species, are a major draw for tourists, so DUA is doing its part to broaden interest by offering a range of unforgettable Tasmania vacation packages.

Now’s the perfect time to visit one of the best-kept secrets on earth. Thanks to ‘Roaring Forty’ winds, Tasmania has measurably the cleanest air on earth. Furthermore, with more than 40% of the island protected as a World Heritage Area or National Reserve, Tasmania is dedicated to preserving its natural beauty for generations to come.

Visitors can experience Tasmania in a variety of ways, from walking tours to vacation packages that combine visits to both Australia and Tasmania:

• Eco-conscious travelers will love the nature-based 3 Day West Coast Adventure (2-night land only, from $530 per person/double occupancy.)

• Adventure to Sydney, Hobart & Cairns (12-night air and land, from $2,499 per person/double occupancy. Includes round-trip airfare from Los Angeles to Sydney, Hobart and Cairns).

For a complete, detailed list of all packages, visit (www.duatravel.com/tasmaniawalks).

Founded in 1992, Seattle-based Down Under Answers is the industry leader in travel to Australia, New Zealand, Fiji, Tahiti, the Cook Islands, Vanuatu and Dubai. Voted Best Travel Wholesaler by Tourism New Zealand and Tourism Australia specialists, the company employs seasoned staff members to customize tours—ranging from unique, hands-on holidays to more traditional itineraries—for groups of any size. For further information email or call (800) 889-1464.

Follow Down Under Answers online:

http://duatravel.com/tasmaniawalks

http://twitter.com/downunderanswer

http://www.facebook.com/pages/Down-Under-Answers/121442450475?v=info&ref=search

http://www.flickr.com/photos/downunderanswers/

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

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Cafe Flora Reveals Thanksgiving Menus for the Whole Family

Four-Course, Prix-Fixe Vegetarian, Vegan, Gluten-Free Feast for Grown-ups and Kids

SEATTLE, Wash.—(November 11, 2010)— On Thanksgiving Day the President will be pardoning one very lucky turkey, but  Cafe Flora’s holiday menu is designed to save countless more Broad-Breasted Whites from the chopping block.

Every year, vegetarians, vegans and omnivores alike flock to Seattle’s favorite vegetarian restaurant, carving out time to gobble up a hearty, locally-sourced Thanksgiving dinner so delectable that no one ever asks, “Where’s the bird?”

The talented team at Cafe Flora draws inspiration from a combination of international culinary traditions and an abundance of organic, sustainable and regional ingredients. The result is inventive, dynamic vegetarian, vegan and gluten-free cuisine that not only tastes good, but is good for everybody. Relationships with Washington farms expand and grow stronger as the accolades accumulate: Last year, Vegetarian Times magazine recognized Cafe Flora as “Best Vegetarian Restaurant” in the Pacific Northwest.

Cafe Flora’s Thanksgiving dinner, prepared with an emphasis on local, seasonal ingredients, is $50 per adult and $20 per child 12 and under. Price excludes beverages, tax and gratuity.

The grown-ups’ menu includes:

First Course

Foraged Mushroom Soup

garnished with a dollop of horseradish mascarpone, served with Colombia City Bakery walnut crostini

(available vegan and gluten-free)

Second Course

Autumn Cornbread Pudding

hazelnut-sage pesto, rich cornbread, butternut squash, and Honeycrisp apple in a creamy corn custard, served with Brussels sprouts, roasted parsnips, wild mushroom gravy and apple-cranberry chutney

(vegan and gluten-free)

~ or ~

Delicata Squash Medallions

filled with Bluebird Grain Farms farro and chestnut stuffing, and topped with calvados cream sauce, roasted pears and sautéed chanterelle mushrooms

Third Course

Green Bean & Fennel Salad

with Marcona almonds, pomegranate seeds and herbed mustard-maple vinaigrette

(vegan and gluten-free)

Fourth Course

Pumpkin Tart

pecan pâte sucrée crust, roasted pumpkin and sweet potato filling,

topped with cranberry caramel sauce and spiced maple pecans

(vegan and gluten-free)

~ or ~

Chocolate Roulade

with clove pastry cream, poached black plums and cacao nib brittle

~ or ~

“Candied Apple”

warm apple cake, cinnamon ice cream, cranberry-caramel sauce and maple candy

(vegan)

The kids’ menu includes:

First Course

Carrot-Tomato Soup

served with cheesy toasts

(available vegan and gluten-free)

Second Course

Cornbread Pudding

with fluffy mashed potatoes, green beans, gravy and apple-cranberry chutney

(vegan and gluten-free)

Third Course

Caesar Salad

with Romaine lettuce, Caesar dressing, olives, cherry tomatoes and kidney beans

(vegan, available gluten-free)

Fourth Course

“Candied Apple”

warm apple cake, cinnamon ice cream, cranberry-caramel sauce and maple candy

(vegan)

Seating is available by reservation only on Thursday, November 25, beginning at 1:30 p.m. with a last seating time of 6:45 p.m.  A wait list will be made available as required.

For reservations or additional information, call (206) 325-9100. Book early to insure that the whole family may enjoy dinner with a clean conscience and go home, fully stuffed, to a clean kitchen.

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 has also been awarded “Best Vegetarian Restaurant” by Seattle Magazine for 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. Lunch and afternoon menus are served weekdays 11:30 a.m. to 2:30 p.m. and 2:30 to 5 p.m. Brunch is served Saturday and Sunday 9 a.m. to 2 p.m. (206) 325-9100, www.cafeflora.com.

Barons V Releases 2007 Cabernet Sauvignon

Woodinville Winery Introduces New Vintage at Release Party, October 23

WOODINVILLE, Wash.—(October 21, 2010)—For the first time since its inception in 2001, Barons V (www.baronsv.com) is releasing its newest vintage to the public:

2007 Barons V Cabernet Sauvignon ($55)

Blend: 84% Cabernet Sauvignon, 7% Merlot, 5% Cabernet Franc, 4% Petit Verdot

Only 1,185 cases of the 2007 Cabernet were produced, making the $55 per bottle asking price a steal. Currently, this new vintage is only available through the winery, which is offering select discounts to mailing list members. To join the mailing list or purchase the wine, contact the winery at (425) 398-7147 or via email info@vineandsun.com.

Vine & Sun LLC was founded in 2001 by five partners who share a passion for fine wines. Since then, the company has produced seven vintages under the Barons V label that were originally only available to a mailing list of customers, and in select fine restaurants and wine shops. The company also produces a smaller quantity of Syrah, but it concentrates its efforts on producing Washington State’s leading red varietal, Cabernet Sauvignon.

It is bold to declare that Washington State’s Cabernet Sauvignon is one of the best in the world, but Barons V winemaker Matthew Loso believes this to be true. Washington State sits comfortably between the same latitudes as Burgundy and Bordeaux, and the Columbia Valley region of the rugged Eastern Washington desert shares their charmed winemaking conditions. Loso has harvested the best grapes from the Columbia Valley and Red Mountain regions to create a magnificent wine in the Barons V 2007 Cabernet Sauvignon.

Matthew Loso has artfully contributed to the Cabernet Sauvignon’s powerful, complex nature with a dash of Merlot, a pinch of Cabernet Franc and a dram of Petit Verdot. The blend is held in 100% new American oak barrels for 25 months before being bottled and aged for another year.

“We’re definitely excited to have the public taste this new release for the first time,” Loso said. “Washington Cabernets age beautifully, but if you drink them when they’re young, inside the first five years, you better hold on to your hat, because they’re going to take you for a ride.”

To celebrate their first vintage made available to the public, Barons V is hosting a party:

Barons V Release Party

Saturday, October 23 - 11 a.m. to 4 p.m.

· Enjoy pours of the newest vintage, 2007 Cabernet Sauvignon, and complimentary bites.

· Held at the Vine & Sun Winery in Woodinville (18504 142nd Ave NE).

· Winemaker Matthew Loso and Vine & Sun winery partners will be present.

· Wine will be available to purchase by the case or bottle.

Vine & Sun LLC was formed in 2001 by five partners who share an avid interest in fine wines. The company’s winemaker, Matthew Loso, has extensive experience in the Washington wine industry, and produces two labels under the company name -- Barons V and Vine & Sun wines. 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 142^nd Ave NE, Woodinville, the winery is only open to the public during release parties and special events. For more information, call (425) 398-7147 or visit www.vineandsun.com.

Follow Barons V Online

Website: www.baronsv.com

Twitter: www.twitter.com/baronsv

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Media Contact: Ashley McLean

Randall PR / (206) 624-5757

Cafe Flora Features Half-Priced Wine Wednesdays Through October

Wine Program Reflects Cafe Flora’s Mission to Support Pacific Northwest Producers

SEATTLE, Wash.—(October 7, 2010)—Cafe Flora has always been dedicated to employing local, sustainable and organic elements at every level of their operation, and now they’ve honed in on Washington state. Once again, Seattle’s favorite vegetarian restaurant has reinforced its mission by staying close to home

Cafe Flora is emphasizing their locally-focused wine menu by offering half-off every bottle on Wednesday nights through the end of the month—October 6, 13, 20 and 27.

Of the revised list, wine director Brandon Sanford elaborates, “Of course, the proof is in the glass. It’s important not only that a wine be delicious, but that it’s also a great fit for our cuisine. Supporting our local community and small producers is what we’re all about, and we’re truly blessed to live in a part of the country that’s home to so many world-class wineries.”

In addition to superior flavor profiles, and a predominant Northwest focus, Sanford searches out wines that are organic, biodynamic and vegan. He’s also drawn to intriguing family stories and wineries that, in keeping with the Cafe Flora mission, give back to the land and the community of which they are a part:

· Washington’s Kyra Winery employs sustainable growing practices, and their 2008 Dolcetto ($45) is vegan, made in the traditional Italian style using Wahluke Slope fruit, aged in neutral oak. (Half priced savings $22.50)

· The 2007 Eyrie Pinot Gris ($38, Willamette Valley, Ore.), vegan and organic, is rich, dry and complex. Eyrie has an impressive history with this popular grape: The first Pinot Gris vines in the New World were planted at Eyrie Vineyards in 1965. (Half priced savings $19)

· Part of the proceeds of every 2007 Zero One Wild Sky Cabernet Sauvignon sold ($65, Walla Walla Valley, Wash.) benefits Leave No Trace, a worldwide non-profit organization dedicated to promoting responsible enjoyment and stewardship of the outdoors. (Half priced savings $32.50)

· For those with an affinity for the arts, a portion of sales of the 2008 Chateau Rollat Semillion ($50, Columbia Valley, Wash.) helps to support the Seattle Dance Project. (Half priced savings $25)

“We couldn’t think of a better way to introduce our Northwest wine list than with our very first half-off wine special,” adds owner Nat Stratton-Clarke. “Our local, holistic philosophy carries through the entire restaurant, from the food and décor to the cocktail menu and, now, the wine.”

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, dinner is served Sunday through Thursday 5 to 9 p.m. and Friday through Saturday 5 to 10 p.m. Lunch and afternoon menus are served weekdays 11:30 a.m. to 2:30 p.m. and 2:30 to 5 p.m. Brunch is served Saturday and Sunday 9 a.m. to 2 p.m. (206) 325-9100 www.cafeflora.com.

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Media Contact: Andrea Courtney

Randall PR / (206) 624-5757

Olive Crest Hosts 9th Annual “Grape Expectations” at LOT No. 3

Annual Wine Procurement Party Benefits Local Foster Children

BELLEVUE, Wash.—(September 22, 2010) Reserve a glass—or two— at Olive Crest’s “Grape Expectations” Wine Procurement Party on October 13. Olive Crest (www.olivecrest.org/pnw) offers attendees the opportunity to help the local foundation collect bottles for their upcoming auction while enjoying an evening filled with Northwest wines and delicious appetizers.

Held at LOT No. 3 in Bellevue, Olive Crest’s annual Wine Procurement Party, “Grape Expectations,” benefits local foster children. Each guest is asked to bring a donation of fine wine to be auctioned off at the Olive Crest “One Life at a Time” Gala Auction, to be held March 5, 2011 at the Westin Bellevue.

9th Annual Wine Procurement Party

Wednesday, October 13, 5 - 8 p.m.

· Enjoy complimentary hors d’oeuvres from LOT No. 3 and wine tastings from local wineries.

· Entry fee: one bottle of fine wine per guest, valued at $50 - $100, as a donation for the March auction.

· Space is limited. RSVP by October 6, 2010 online or contact Toni Young, at toni-young@olivecrest.org or (425) 462-9268.

“Grape Expectations” was established 10 years ago to encourage wine donations for the annual dinner and auction, held annually in March. All proceeds from the “One Life at a Time” Gala Auction directly benefit Olive Crest’s mission of preventing child abuse, treating and educating at-risk children, and preserving the family.

Last year, the 100 bottles received at the party were auctioned off for $10,200, contributing to the total amount raised, $426,000. This year Olive Crest hopes to gather even more donations at “Grape Expectations.”

“The Wine Procurement Party is a great way for our supporters and wine enthusiasts alike to gear up for the annual dinner and auction in March,” says Toni Young, Special Event Manager for Olive Crest. “Last year, we were blown away by the amount of bottles we received. With the help of our wonderful volunteers and guests this year, we hope to raise even more bottles to be auctioned off for local foster kids.”

For those who cannot attend the event but would like to make a contribution, cash donations can be made online.

Since 1973, Olive Crest has transformed the lives of over 50,000 abused, neglected, and at-risk children and their families. We work tirelessly to meet the individual needs of kids in crisis by providing safe homes, counseling, and education for both youth and parents. Our many innovative programs reflect our conviction that strengthening the family is one of the most powerful ways to help heal children. With unwavering compassion, the Olive Crest family maintains a lifelong commitment to the youth and families we serve even after they have graduated from our programs. Olive Crest serves nearly 1,000 children and families each day throughout California, Nevada, and the Pacific Northwest. For information call 1-800-550-CHILD (2445) or visit www.olivecrest.org.

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Media Contact: Angela McConnell

Randall PR / (206) 624-5757

El Gaucho® Bellevue Introduces New Line-Up of “Medicinal” Cocktails

El Gaucho Bellevue’s Medicinal Cocktails (L to R) Pain Killer, Remember Me and Gin Zing

Mixologists Put a Unique Twist on El Gaucho’s Inventive Cocktail Menu

BELLEVUE, Wash.—(August 30, 2010)— “To your health!” is a universal toast when raising a convivial glass, but El Gaucho Bellevue has gone one better: They’ve introduced cocktails designed both to be delicious and to do the body good, by bringing ancient herbal remedies into the mix.

Created by El Gaucho’s Lead Bartender Chris Leroy and the skilled mixology team, four new cocktails have been added to the swanky steakhouse’s innovative bar program. These will spotlight such mood-enhancing herbs as ginseng, ginkgo biloba, St. John’s Wort and skullcap.

“Bars everywhere have begun to feature ingredients such as housemade bitters, infused spirits and syrups, ginger brews and more to enhance flavor profiles. With all the stress that people deal with these days, I thought I would take the trend a step further and combine it with the healing properties of natural herbs and tinctures, which have been used in Chinese medicine for thousands of years to great effect,” says Chris LeRoy.

New medicinal cocktails, all $14, include* (see note below):

Remember Me: Cachaça, honey syrup, lime, gingko biloba

This cocktail blends gingko biloba (thought to enhance memory and to alleviate altitude sickness and premenstrual symptoms) with cachaça (for energy), honey syrup (for healing and immunity as well as sweetness) and lime (a powerful antioxidant and scurvy cure).

Gin Zing: Boodles gin, triple sec, lemon, honey syrup, ginseng

Asian ginseng (Panax Ginseng) is considered to be an energizer for the entire body, partially attributable to the human shape of the ginseng root. In addition to being an energy tonic and physical and emotional stress reducer, it is used to treat everything from common colds to diabetes to erectile dysfunction.

Pain Killer: Hendrick’s gin, St. Germain elderflower liqueur, lemon, cucumber, St. John’s Wort

Popularly known as “nature’s Prozac,” St. John’s Wort (Hypericum Perforatum) has been used for millennia, most widely as a treatment for mild depression as it increases levels of serotonin in the brain.

Stress Reliever: Calvados, Luxardo maraschino liqueur, pear liqueur, lemon, ginger, medicinal blend

The medicinal blend contains 20 calming herbs, including skullcap, (Scutelleria Lateriflora) whose powerful sedative properties are used to treat a range of nervous conditions. Ginger calms the stomach and alleviates symptoms of the common cold.

Cocktails as medicine have a long history. Distilled spirits such as vodka and gin were considered to be “medicinal” when first introduced; hot toddies and the unlikely combination of whiskey, milk and butter are old remedies to soothe a sore throat; nineteenth-century New Orleans apothecary Antoine Peychaud mixed his curative bitters into brandy, which became the classic Sazerac.

Quips LeRoy, “Each cocktail contains half the recommended daily dose of the featured herb, so I suggest that guests take two and call me in the morning. And the next time your doctor asks if you drink alcohol, tell them ‘yes, but strictly for medicinal purposes.’”

*The Fine Print: Herb tinctures are pre-made by expert herbalists at Herb Pharma and are added to the cocktails by El Gaucho’s mixologists, who have carefully devised these recipes to contain ingredients well within accepted usage levels. However, people are reminded that some of these substances are considered powerful drugs in their own right that can also interfere with other medications.

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. El Gaucho offers intimate private dining and nightly live music. El Gaucho Bellevue is located at the City Center Plaza at 450 108th Ave. N.E. For more information on the Bellevue location, please call (425) 455-2715 or visit www.elgaucho.com.

Follow El Gaucho Online

Website: www.elgaucho.com

Twitter: @ElGauchoSteak

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A Votre Santé!

New Video Helps Guests Find El Gaucho Bellevue

Where in the World is El Gaucho® Bellevue?
New Awning and Location Video Help Guests Find Swanky Eastside Steakhouse

BELLEVUE, Wash.—(August 23, 2010)— The cat’s out of the bag. Despite all efforts to keep El Gaucho Bellevue’s (www.elgaucho.com) location a sworn secret, it has become considerably easier to spot downtown Bellevue’s finest steakhouse.

A brand new awning now heralds El Gaucho’s location at 450 108th Ave. N.E. in the 26-story City Center Plaza. Since opening in November 2008, the Bellevue fine dining restaurant has largely been regarded as an upscale, members-only club by in-the-know Eastsiders and Microsofters occupying the same building.

“We’ve held on to our air of location exclusivity for long enough. After nearly two years, we had to break it to our Microsoft regulars that after all the new signage was put in they wouldn’t be the only ones able to find us,” quips Chad Mackay, COO of Mackay Restaurant Group.

The El Gaucho Bellevue homepage also now features a video http://tinyurl.com/2dxtbvg that shows people how to drive in off of 108th Ave. N.E. and transition from underground parking to the restaurant on the main level. Until recently, there had been no signs at the street, along the unobtrusive driveway entrance, in the garage or elevators, or even on the door in the lobby: No wonder El Gaucho was harder to find than Jimmy Hoffa.

Finally, at long last, there is signage.

(Ironically enough, even such geography experts as UPS, Google Maps and the Bellevue Fire Department couldn’t pinpoint the Bellevue steakhouse. El Gaucho had to negotiate with the City of Bellevue—with the full and unconditional support of the fire department—to be assigned a dedicated street address.)

“It took a long time to sort out the details, but we’re thrilled to finally have our signage in place. We’re confident that once guests have managed to find the way here the first time, they’ll never, ever forget how to come back,” concludes Mackay.


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 offers intimate private dining and nightly live music. El Gaucho Bellevue is located at the City Center Plaza at 450 108th Ave. N.E. For more information on the Bellevue location, please call (425) 455-2715 or visit www.elgaucho.com.

Follow El Gaucho Online
Website: www.elgaucho.com
Twitter: @ElGauchoSteak

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

Waterfront Seafood Grill Celebrates a Decade of Fine Seafood, Wine and Spectacular Sunsets on Historic Pier 70

Waterfront Seafood Grill Celebrates a Decade of Fine Seafood, Wine and Spectacular Sunsets on Historic Pier 70

Seattle’s Swankiest Seafood Restaurant Toasts its 10^th Anniversary at Summer Hootenanny Celebration, July 29

SEATTLE, Wash.—(July 7, 2010)— Waterfront Seafood Grill is marking its first 10 years in grand, kick-up-your-heels fashion, to coincide with their sixth annual Summer Hootenanny on July 29.

Sited on Seattle’s Pier 70, on Waterfront’s expansive and breathtaking deck, the Hootenanny was honored with the title ‘Best Restaurant Event Series’ in 2008 by the Washington Wine Commission, and it only gets better with each passing year:

10^th Anniversary and Summer Hootenanny Celebration

Thursday, July 29, 6 - 9 p.m.

· Live music from the white-hot Americana rockers the Dusty 45s.

· Classic Waterfront tasty vittles from Executive Chef Peter Levine.

· Wine from 12 Washington wineries.

· Cost is $75 exclusive of tax and gratuity and must be reserved in advance by calling Waterfront Seafood Grill at (206) 956-9171. Parking is not included.

Waterfront Seafood Grill, a favorite Seattle seafood restaurant, celebrates a decade of being a destination for locals and visitors alike. Today, the restaurant is flanked by the Port of Seattle headquarters and the Seattle Art Museum’s Olympic Sculpture Park with the bustle of Belltown and Seattle Center nearby, but it wasn’t always that way. Pier 70 has come a long way in its 108-year history.

Completed in 1902 for use by salmon packers Ainsworth and Dunn, the first sizable pier at the Seattle waterfront’s north end has also been a steamship company port, handling commodities that included cotton, soybeans, tea, rubber and liquor. During World War II, it served as a warehouse for the Liquor Control Board. From 1946 to 1955, it was the Seattle base of the U.S. Coast Guard.

Transformed into a shopping mall in the 1970s, Pier 70 also came to house a popular, notorious nightclub dubbed Pier 70. The pier achieved national recognition when the popular MTV reality series ‘The Real World’ was filmed there in 1998.

In May of 2000, restaurant guru Paul Mackay of Mackay Restaurant Group envisioned a yang to the yin of his famous El Gaucho Steakhouse. In a gutsy move, he opened Waterfront Pier 70. Later, he changed the name to Waterfront Seafood Grill and brought the site full circle to its salmon-centric beginnings.

In addition to a menu of memorable seafood dishes, Waterfront Seafood Grill is distinguished by its award-winning wine program, unrivalled outdoor seating, and signature items such as its beautifully-arrayed Seafood Bacchanalia and the Emerald City Volcano, Waterfront’s spectacular tableside version of flaming Baked Alaska, served only after sundown.

“I’ve lived in Seattle all my life and seen the ups, downs, and evolution of this location; I’m proud and happy that Waterfront Seafood Grill and its amazing staff have helped turned Pier 70 into a destination. I can’t say enough about our general manager Chris Sparkman. He oozes Southern charm and keeps guests coming back for more than just the sunsets,” says Mackay.

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 State Wine Commission Restaurant of the Year, the restaurant is open Sunday - Thursday, 5 to 10 p.m., bar open 4 p.m. until close; Friday - Saturday, 5 to 11 p.m., bar open 4 p.m. until close.

Follow Waterfront Seafood Grill Online

Website: www.waterfrontpier70.com

Twitter: @Waterfront70

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

10^th Anniversary and Summer 2010 Hootenanny Menu

Grilled speck & arugula-wrapped prawn skewers

Gazpacho shooters with arugula pesto

Classic Maine lobster roll sliders

Roasted chicken salad with tarragon & cashew sliders

Smoked bacon, sweet onion & goat cheese tartlets

Mango & crab crostini with wasabi aioli

Duck confit rillette on buttered toast points

Roasted beef tenderloin tidbits with sesame & soy glaze

Red Thai curry coconut-marinated grilled chicken skewers

Truffled wild mushroom tartlets

Hamachi tartar on crispy taro chips

Participating Wineries

Andrew Will (andrewwill.com)

Baer Winery (baerwinery.com)

Boudreaux Cellars (boudreauxcellars.com)

Buty Winery (butywinery.com)

Cedergreen Cellars (cedergreencellars.com)

Chateau Ste. Michelle (ste-michelle.com)

Corliss Estates (corlissestates.com)

Darby Winery (darbywinery.com)

DeLille Cellars (delillecellars.com)

Dunham Cellars (dunhamcellars.com)

EFESTE (efeste.com)

Flying Dreams Cellars (flyingdreamwine.com)

Gorman Winery (gormanwinery.com)

Guardian Cellars (guardiancellars.com)

Hedges Family Estate (hedgescellars.com)

Long Shadows (longshadows.com)

Mark Ryan Winery (markryanwinery.com)

McCrea Cellars (mccreacellars.com)

Sparkman Cellars (sparkmancellars.com)

Stevens Winery (stevenswinery.com)

Waters Winery (waterswinery.com)