“Feast” Your Eyes on Thanksgiving Offerings from Around the Northwest
SEATTLE, Wash.—(October 9, 2009) — Whether planning on dining out, staying in or getting away for Thanksgiving, restaurants, lodgings and wineries around the Northwest are offering up their own traditions and expert guidance to help make the holidays memorable. Take advantage of all that is offered from those that entertain best, just as the family will during Thanksgiving feast --down to the last, sweet bite of pumpkin pie!
Dining Out
“I’m letting someone else do the cooking and dishes!”
0/8 Seafood Grill Features Thanksgiving Feast for the Family
www.08seafoodgrill.com Twitter: @TwistedCork
Kick back and relax this Thanksgiving while 0/8 Seafood Grill prepares a turkey dinner that’s fit for the hungriest of family members. From 3 to 8 p.m. a traditional dinner, featuring holiday favorites like roasted turkey and mashed potatoes, will be offered.
For those looking to enjoy a Thanksgiving breakfast, lunch or the regular 0/8 dinner menu, the restaurant will be serving its breakfast menu from 6:30 to 11 a.m., lunch from 11:30 a.m. to 2 p.m. and dinner from 3 to 8 p.m. Reservations are required. For more information, call (425) 637-0808.
Cafe Flora Cooks up Vegan, Gluten-free Thanksgiving Dinner
www.cafeflora.com Twitter: @CafeFloraVeg
Looking for a vegan or vegetarian dinner that doesn’t consist of Tofurkey? Head over to Cafe Flora where their annual meat-free Thanksgiving spread is sure to be a delicious hit. Every year Cafe Flora offers a prix fixe, four-course menu with selections that are vegetarian, vegan and/or gluten-free.
Seating is available by reservation only on Thursday, November 26, beginning at 1:30 p.m. with the last reservation taken at 6:45 p.m. For reservations or more information, call (206) 325-9100.
Waterfront Seafood Grill Offers Traditional Thanksgiving Meal
www.waterfrontpier70.com
Let someone else worry about the meal! Indulge in a traditional Thanksgiving feast at Waterfront Seafood Grill while taking in the beautiful waterfront sites that Pier 70 has to offer.
Like last year, the restaurant is offering a traditional meal for $37 as well as a limited menu. Restaurant hours are 11 a.m. to 8 p.m. For reservations or more information, call (206) 956-9171.
Wine and Dine this Holiday at Tsillan Cellars
www.tsillancellars.com Facebook
Relax by the shores of Lake Chelan while sipping wine and eating a delicious Thanksgiving meal prepared by Sorrento Ristorante, Tsillan Cellar’s wildly popular restaurant.
Sorrento will be open from 3 to 7 p.m. where guests will enjoy a set menu with wine pairings by Tsillan Cellars. Entrée options include turkey ($19.95), steak ($27.95) or salmon ($23.95). Reservations are strongly encouraged and can be made by contacting Sorrento at (509) 682-5409.
Getting Away
“Yes, mom, I promise I’ll come home for Christmas!”
Celebrate With an All-American Road Trip to Quail Park Lodge
www.quailparklodge.com Twitter: @quailparklodge Facebook
Enjoy the holiday with an all-American, favorite pastime: the road trip. Quail Park Lodge situated in scenic Kanab, Utah provides the perfect home base an easy driving distance from such perennial attractions as Zion and Bryce Canyon National Parks, Lake Powell, and the Grand Canyon’s breathtaking North Rim. Kanab is also just a short drive from Vegas.
The Lodge also recently underwent a full remodel transforming it into a charming, retro Americana, roadside lodge with a full range of modern amenities. Quail Park Lodge is the ideal holiday getaway in picturesque southern Utah. For reservations, call (435) 644-8700.
Inn at El Gaucho Offers Needed Pampering for Holiday Season
www.inn.elgaucho.com
The holidays are the busiest time of the year. To add extra cheer this season, and get some much-needed pampering post-Black Friday, The Inn at El Gaucho is offering two special overnight packages:
The Winter Wonderland Package ($325)
* Best available junior suite
* $50 dining credit (in main El Gaucho dining room)
* Fresh white flowers in your suite upon arrival
* Complimentary hot toddy or hot chocolate delivered via room service
Inn“Spa”rational Shopping Package ($425)
* Best available junior suite
* $50 gift card to an upscale local boutique
* In-room massage
* $50 room service credit
* A select bottle of Alexandria Nicole Cellars wine
Prices do not include sales tax. Valet parking is optional for either package at $25 plus tax, subject to availability. For reservations, call (866) 354-2824.
Thanksgiving Open House Weekend in the Willamette Valley at Cooper Mountain Vineyards
www.coopermountainwine.com Twitter: @CooperMtnWines Facebook
Celebrate the bounty of the holiday season at Cooper Mountain Vineyard’s annual Thanksgiving open house. On November 27, 28 and 29 from 11 a.m. to 5 p.m. the Willamette Valley winery will feature live music with cheese and wine pairings.
Also offered are organic and Biodynamic vineyard treks at 11 a.m., 2 p.m. and 4 p.m. Dress weather appropriate as the secret ingredient in Oregon Pinot Noir are rain, sun and wind. Tasting flight packages range from $10 to $20 and include a commemorative logo glass and a 25 percent discount on cases.
Olsen Estates Opens Doors for Thanksgiving in Wine Country
www.olsenestates.com Twitter: @OlsenEstates Facebook
While most stomachs will be whining after the enormous feast, others will be “wine-ing” at Thanksgiving in Wine Country, November 27 to 28. Every year on the weekend following Thanksgiving, select Yakima Valley wineries including Olsen Estates open their doors to celebrate the season.
Both days from 10 a.m. to 6 p.m., sample a variety of specialty food and wine pairings and enjoy exclusive benefits not offered to the public. For more information on Thanksgiving in Wine Country, click here.
Home for the Holidays
“Forget the ‘Are we there yet?’ – I’m celebrating around here!”
Go ‘Wilde’ at the Ninth Annual Hopelink Turkey Trot Walk
www.wilderover.com
Trot like a turkey at Hopelink’s annual 5K fun walk in downtown Kirkland on November 15 from 1 to 2 p.m. The walk begins at Lakeshore Plaza and continues on past the front doors of Wilde Rover Irish Pub and Restaurant, a supporting sponsor of the event.
Participant registration is $20 and includes a T-shirt to be picked up on the day of the event. On-site registration begins at noon. Every individual or team that raises over $100 will be entered in a drawing for prizes. For more information or to register for the walk, click here.
Cause a ‘STIR’ With a Deconstructed Pumpkin Slurry Cocktail
www.stirmartinibar.com Twitter: @STIRBellevue
STIR Martini + Raw Bar is introducing a new deconstructed cocktail, perfect for the holidays. The pumpkin deconstructed martini features a holiday slurry with flavors of pumpkin and cinnamon to be paired with bourbon from the ice-encrusted spirits tap. It is available on the regular menu starting in November.
What to Drink
“Water, juice, wine or maybe something stronger… where do I even start?”
Barrio Helps You Endure the Family You Know
www.barriorestaurant.com
Barman Casey Robinson of Barrio is offering up his “The Devil You Know” cocktail recipe to help one survive the family-filled holidays. The cocktail also celebrates the flavors of the season with seasonal fruits and some all American rye.
“The Devil You Know” Cocktail Recipe
Rittenhouse 100 proof rye
Rothman & winter apricot
Ramazzotti amaro
Regan’s orange bitters
Complement a Hearty Meal with a few Wines of Substance
www.winesofsubstance.com Twitter: @SubstanceWines
Choosing the perfect pairing for the vast array of flavors in a Thanksgiving meal is just as important as making sure the turkey doesn’t overcook. Luckily, Wines of Substance offers single-varietal bottles that complement each of the tastes without overwhelming them and allow family members to pick which wine they prefer with each course.
From Me (Merlot) to Pn (Pinot Noir), Sy (Syrah) to Mb (Malbec), Wines of Substance offers a range of single-varietals to choose from that all can be purchased from its Web site. Whichever selected, the wine is sure to be De (licious!).
Cooper Mountain Pinot Noir Perfectly Pairs with Every Dish
www.coopermountainwine.com Twitter: @CooperMtnWines Facebook
This holiday give thanks for Cooper Mountain Vineyards’ Pinot Noir! Pairing perfectly with everything from buttery mashed potatoes to herb stuffing, their pinot noir is grown from multiple vineyard sites in Oregon’s Willamette Valley. The area is one of two regions in the world that pinot noir grows as it is intended. Ideal elements combine to produce exceptional wine that is sure to impress the guests at your Thanksgiving table.
The hardest part is deciding what vintage to choose:
2007 Pinot Noir ($24)
2007 Pinot Noir ‘Mountain Terroir’ ($45)
2008 Life Pinot Noir ($28)
2006 Doctors Pinot Noir ($50)
Create Your Own Thanksgiving Label with Northwest Cellars
www.northwestcellars.com Twitter: @nwcellars Facebook
Did Aunt Suzie don a hilarious costume at the family reunion this year? Or maybe Cousin Matt graduated from college but not all the family could make it? Whatever the event, capture and relive the memory on a custom-designed Thanksgiving label from Northwest Cellars that’s sure to make an impression on the entire family.
Choose a varietal, then e-mail photos, logos or other artwork to Northwest Cellars and their designer will create a personalized label for the wine. The one-of-a-kind wine can be picked up in Kirkland or delivered anywhere in the U.S. just in time for the family’s arrival. Prices vary per selection ($14 to $32 per bottle, with a minimum order 12 bottles). Make it a tradition and keep family members wondering who will be on the Thanksgiving label next year?
Otis Kenyon Winery’s Fiery Family History May Have Yours Beat
www.otiskenyonwine.com Twitter: @otiskenyonwine Facebook
From arson to estrangement and rebirth, the family history behind award-winning Otis Kenyon Wines may be crazier than your own. This Thanksgiving, celebrate the gathering of family and friends with a wine that has one or two skeletons in its own closet.
The Walla Walla winery’s intriguing and provocative past is shared through its award-winning wines that ignite the palate. Celebrate the “colorful” characters in your family with Otis Kenyon’s 2006 Cabernet Sauvignon ($34), available for purchase on the Web site.
Purple Sommelier Recommends Ideal Pairing for Every Dish
www.thepurplecafe.com Twitter: @heavyrestaurant Facebook
Tis the season to indulge — in wine, of course! Purple Café and Wine Bar’s Sommelier Dawn Smith is offering wine suggestions to help conquer the challenge of pairing a “family-style” meal where the contrasting flavors and never-ending courses are plentiful.
White Wines
“White wine choices should have lots of fruit and bright acidity. A hint of sweetness in white wine is also an excellent choice when pairing to foods with sweetness.”
Riesling
“Love this grape: tons of fruit, high acidity which helps cut the richness of some foods and often with a kiss of sweetness. That sweetness allows for wine to effortlessly pair with the sweet potatoes and sausage mushroom stuffing.”
Gewürztraminer
“This fruity and spicy (think ginger-spiced pear) variety is also an excellent choice for your Thanksgiving table.”
Sparkling Wine/Champagne
“Don’t just toast the feast, drink it throughout the entire meal. This option is festive, refreshing and those bubbles cleanse the palate with each sip, preparing you for the next bite; always the perfect choice.”
Red Wines
“Choose wines or varietals with the reputation to pair with a wide variety of foods. Generally for reds this will mean fruit-driven, low to moderate tannins and balanced acidity.”
Pinot Noir
“The red wine of choice at my Thanksgiving meal. Lovely ripe strawberry and red cherry fruit, a touch of herbs, hints of baking spice, moderate tannins and bright acidity. If you think Pinot Noir can be expensive, you’re right, but they are generally worth it.”
Beaujolais
“The grape here is Gamay Noir and we are starting to see some being produced out of Oregon. However, the home of Gamay Noir is Beaujolais, France in southern Burgundy. It’s similar in style to Pinot Noir with ripe red fruit, higher acidity and low tannins.”
Fuller Bodied Reds
“If you prefer a full-bodied red with your turkey then consider a Merlot or Zinfandel. The impression of sweet dark fruit and only moderate tannins will be an acceptable match to the various flavors including those pesky, but yummy, sweet potatoes.”
The Meal
“Too many courses, too little time!”
icon Grill Offers Recipes to Cook up a Feast
www.icongrill.com Twitter: @iconGrill
What’s more American than Aroused Americana? Chef Nick Musser of icon Grill is offering a few holiday recipes from his cookbook, “Aroused Americana Cooking” to help those not-so-talented in the kitchen cook up a feast!
Basil Pesto Butter
To fancy up those rolls, of course!
Ingredients:
1 pound unsalted butter
2 tablespoons grated parmesan cheese, room temperature and soft
¼ cup extra virgin olive oil
1 clove garlic
1 tablespoon toasted pine nuts
1 tablespoon salt
Preparation: Place basil, pine nuts, parmesan and garlic into a food processor or blender. Puree for 30 seconds then slowly drizzle in the olive oil. Puree until all ingredients are chopped fine. Place butter and basil puree into an electric mixer, or leave it in the food processor. Puree or mix until blended.
Sweet Corn Mashed Potatoes
Impress guests by combining two veggies in one delicious dish!
Ingredients:
4 medium russet potatoes, peeled
1 tablespoon chopped fresh cilantro
¼ cup sour cream
1 ½ teaspoon salt
¼ cup butter, softened
½ teaspoon ground black pepper
1 ear fresh corn, shucked and cut from the cob
Preparation: Put the peeled whole potatoes into a medium saucepan of cold water over high heat and bring them to a boil. Reduce the heat to medium and gently simmer the potatoes until they are tender, about 20 to 25 minutes. While the potatoes are cooking, blanch the cut corn in boiling water for 2 minutes. Remove the corn from the water and reserve. When the potatoes are done, drain them in a colander and let the potatoes rest and “steam out” for five minutes. Pass the potatoes through a food mill or potato ricer. Stir in the reserved corn and remaining ingredients and keep the potatoes warm until ready to serve.
Spice up Turkey with El Gaucho’s Signature Seasoning
www.elgaucho.com
El Gaucho knows more than just steak. Thanksgiving turkey just got a bit swankier with the addition of the legendary steakhouse’s signature spices.
The special seasonings come in two varieties: El Gaucho Seasoning and El Gaucho Wicked Spice. Both are $15 and perfect for steak, poultry, fish, or as an all-in-one seasoning for vegetables, sauces and stews. To purchase the seasoning, visit any El Gaucho location or click here.
Tips for Perfect Mashed Potatoes, the Irish Way, from Wilde Rover
www.wilderover.com
A general agreement among Americans is that a Thanksgiving meal just isn’t complete without mashed potatoes. But an even more well-known fact around the world is that nobody knows potatoes like the Irish.
Chef Andy from Wilde Rover Irish Pub & Restaurant in Kirkland is offering a few tips that he uses to help Thanksgiving cooks prepare the perfect mashed potatoes, the Irish way!
Chef Andy’s Tips for Perfect Irish Mashed Potatoes:
- Always start boiling your potatoes in cold, salted water. It will limit the starch breakdown. And never overcook them! They should not be mashed when they come out of the water.
- Allow the potatoes to “dry” before mixing. If necessary, place them on a sheet pan and pop in the oven for a few minutes to dry. If your potatoes are overcooked or wet, they will not be able to absorb cream and butter.
- Make sure your potatoes are hot, as well as your butter and cream. If everything is piping hot, you will avoid lumpy potatoes. Make sure to use unsalted butter and heavy whipping cream.
- Never “over-mix” your mashed potatoes. This will also break the starches and your potatoes will become “gummy.”
- Use ground white pepper instead of black grind. Be careful though, white pepper is stronger than black pepper.
- Finally, before you adjust the final seasoning, finish your potatoes with some fresh mascarpone. You will end up with the creamiest, most decadent potatoes. If you have some fresh snipped chives, this would be a good time to use them.
- Happy Thanksgiving!
Turkey Cooking Made Simple from Third Floor Fish Café’s Chef
www.thirdfloorfishcafe.com
Cooking an entire meal can be a daunting task, but preparing the turkey just right can be even harder. Chef Greg Campbell of Third Floor Fish Café is sharing his own secret to cooking a Thanksgiving turkey and keeping all the meat perfectly succulent.
Chef Greg cuts up the turkey before roasting it. By cutting the bird ahead of time, the dark meat can cook longer and the turkey breast can be taken out as soon as it is cooked, preventing too dry or chewy meat. Plus, the rest of the carcass can be used for stock, producing much richer gravy.
A Sweet Ending
“Dessert is the best course.”
Start a New Tradition with Melting Pot Chocolate Fondue
www.themeltingpot.com
Finish your holiday on a sweet note! Fondue is a perfect way to start a new family tradition that is interactive and delicious.
Get creative and try cutting up bite-size pieces of pumpkin pie or cheesecake dessert and dipping it into a chocolate fondue flavor. The restaurant that knows fondue best, The Melting Pot, sells milk, dark and white chocolate fondue bars on their Web site only, $5 for a 4 oz. bar.
Take Home Vegan, Gluten-Free Pumpkin Pie from Cafe Flora
www.cafeflora.com Twitter: @CafeFloraVeg
Cafe Flora knows how to cook up a delicious vegetarian and vegan dishes, but they also have mastered the art of combining those with a traditional Thanksgiving favorite—pumpkin pie!
Preordered vegan and gluten-free pumpkin pies will be available for those guests wishing to pick up and take home home an enjoyable dessert. For more information or to reserve your pie, call (206) 325-9100.
Special Closures on Thanksgiving Day
- El Gaucho (all four locations: Seattle, Portland, Tacoma, Bellevue)
- icon Grill
- Melting Pot (all four locations: Seattle, Bellevue, Tacoma, San Diego)
- Purple Café and Wine Bar (all four locations: Kirkland, Seattle, Woodinville, Bellevue)
- Sip. at the wine bar and restaurant (all three locations: Issaquah, Gig Harbor, Seattle)
- STIR Martini + Raw Bar
- Tsillan Cellars tasting room
- Wilde Rover Irish Pub & Restaurant
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Gobble Gobble!
Media Contact: Ashley McLean
Randall PR / (206) 624-5757
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