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

Otis Kenyon Winery Introduces 2007 “Matchless” Red Wine
Bordeaux Blend a Perfect Match with Winery’s Colorful History

WALLA WALLA, Wash.—(October 15, 2009) — Award-winning Otis Kenyon Wine is all fired up about their latest release, the 2007 Matchless Red Wine. With a double entendre name, “Matchless” alludes not only to the quality of the wine but also pays homage to a colorful family history.

Arson, estrangement, seclusion, redemption—the saga reads like a mystery thriller. Almost a century ago, struggling Milton-Freewater, Oregon dentist James Otis Kenyon struck a match and set fire to a rival’s office, burning the business to the ground. His wife subsequently moved their two sons to Walla Walla. Years passed and James was presumed dead. The eldest son, Robert Otis Kenyon, never once mentioned his father to his own son, Stephen Otis Kenyon.

Yet, some 50 years after the fire, Stephen discovered his grandfather living on the Oregon Coast. At 85, James and his family were reunited; he passed away at the ripe old age of 101, having just met his great-granddaughter, Muriel Keeran Kenyon, but just missing the birth of his great-grandson Samuel Otis Kenyon.

Living in Chateuneuf-du-Pape (Provence, France) years ago ignited in Stephen Kenyon and his wife Deborah Dunbar a passion for winemaking. In 2004, the dedicated oenophiles teamed up with gifted winemaker Dave Stephenson, establishing their small family winery with a highly praised Walla Walla Cabernet Sauvignon; the 2005 Cabernet earned 91 points from Wine Spectator. Other current releases include Syrah, Malbec, Merlot, Carmenere and Matchless Red Wine:

2007 Matchless Red Wine (Seven Hills Vineyard & Lodmell Vineyard) $23
70% Merlot / 30% Cabernet Sauvignon
797 cases produced
This wonderfully structured Bordeaux blend starts with light cedar notes, black pepper and Bing cherry on the nose. In the mouth, the dark fruit components brighten to raspberry and rhubarb pie and the long finish will leave you ready for a big plate of spaghetti with grandma’s meatballs.

The handsome and distinctive Otis Kenyon wine label design serves as a window to the past. Bearing the silhouette of namesake James Otis Kenyon, its “singed” edges allude to the crime that allowed the family to put down the deep roots that eventually brought Stephen and Deborah back to the Walla Walla area. As Otis Kenyon approaches its sixth year, they remain dedicated to producing structured, affordable wines made almost exclusively from Walla Walla Valley AVA fruit.

Says Stephen Kenyon, “Every family has a skeleton in the closet. Without glorifying my grandfather’s act, the heart of the story – the banishment and redemption of our family’s black sheep – rests in the Walla Walla Valley. It seems fitting to acknowledge what he did because it puts our family here today, doing what we love.”

Otis Kenyon is located at 23 E. Main St., Walla Walla, Wash., in the Walla Walla Valley AVA and is named in tribute to four generations of Otis Kenyons. Established in 2004, the winery is dedicated to producing delicately structured and affordable wines under the direction of Winemaker Dave Stephenson. The two vineyard sites are planted with Cabernet Sauvignon, Merlot and Syrah. Tasting room hours are Thursday through Monday from 11 a.m. – 5 p.m. For more information, call (509) 525-3505 or visit http://www.otiskenyonwine.com/.

# # #

Editors Note: Winery owner Stephen Kenyon is available for interview to discuss Otis Kenyon wine and his intriguing family history just in time for Halloween.


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

STIR MARTINI + RAW BAR BREWS UP “COSTUMES & COCKTAILS” HALLOWEEN PARTY

STIR MARTINI + RAW BAR BREWS UP “COSTUMES & COCKTAILS” HALLOWEEN PARTY

Saturday, October 31st, 8 p.m. to 2 a.m.

BELLEVUE, Wash.—(October 16, 2009)— ‘Stir’ together a drop of vampire blood, the creepy chill of a ghost’s breath and a soupçon of black widow venom, and what do you get? A “Costumes & Cocktails” Halloween Party at STIR Martini + Raw Bar on Saturday, October 31st, that would make any wicked witch or ghoulish goblin proud.

The spooky festivities kick off at 8 p.m. with food and drink specials. DJ MSW~OUTPUT will be spinning ghoulish electronica, dubstep and chill grooves, and Liz Hyatt will provide expert Tarot Card readings. Don your best, most creative Halloween costume for a chance to win prizes in various categories: Judging will begin at 11 p.m. Costumes are encouraged but not required. Throughout the night guests can enjoy ‘no trick, all treat’ signature, deconstructed martinis from the ice-encrusted spirits tap, or, if they dare, sample STIR’s special Halloween potions for the devilishly satanic price of $6.66.

HALLOWEEN POTIONS ($6.66)

Vampire Blood
Crown Royal, Amaretto, Cranberry Juice

Ghost Breath
Patron Silver Tequila, White Crème de Cacao, Fresh Cream

Black Widow Martini
Chilled Ketel One Vodka, Black Raspberry Liqueur

Spider Bite
Bacardi, Myers’s Rum, Triple Sec, Brandy, Orange Juice

Pumpkin Martini
Tequila, Pumpkin Spice Syrup, Fresh Cream

The happy hour menu will also be offered beginning at 10 p.m. To view the complete menu, click here.

WHO: STIR Martini + Raw Bar

WHAT: “Costumes & Cocktails” Halloween Party

WHERE: STIR Martini + Raw Bar
10500 NE 8th Street, Suite 125
Bellevue, Wash.

WHEN: Saturday, October 31st, 8 p.m. to 2 a.m.

STIR Martini + Raw Bar offers precise mixology of classic and contemporary cocktails in a modern urban lounge. STIR features an all-day menu of creatively styled small plates and entrées, including sushi, oysters, soups, salads, and sandwiches. Open daily from 11 a.m. to 2 a.m., STIR is located in the Bellevue Place Wintergarden in the heart of downtown Bellevue. For more information visit www.stirmartinibar.com or follow us on Twitter @StirBellevue. 10500 NE 8th Street, Suite 125 Bellevue, Washington. 425-646-7847.

# # #

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

Cooper Mountain Vineyards Celebrates 10th Year as a Biodynamic Winery

Cooper Mountain Vineyards Celebrates 10th Year as a Biodynamic Winery
Oregon’s Pioneer Organic and Biodynamic Winery Moves Forward with Green Mission

BEAVERTON, Ore.—(October 13, 2009)— This year’s harvest marks Cooper Mountain Vineyard’s 10-year milestone as a pioneer in biodynamic viticulture practices. In 1991, owner Dr. Robert Gross led the winery to become the first certified biodynamic winery in Oregon; presently there are six other certified biodynamic wineries in the state.

Says owner Bob Gross, “At Cooper Mountain, we take a holistic approach to winemaking. Our operation is a living organism, so by tending to its health, we also preserve the health of the planet. I hope that we’ve inspired other companies to start implementing biodynamic agriculture, or at least to take another look at farming and cellar practices. We are looking forward to many great vintages to come and are eager to see more wineries take the step toward biodynamic certification.”

Also known as “super organic agriculture,” biodynamic farming is defined by its holistic approach, with the intent of creating and maintaining a self-sustaining ecosystem within crops. In biodynamic viticulture, vines are planted and fertilized according to the rhythms of the earth and often are nurtured using formulas made from animal manure, tree bark, flowers and other organic materials. In order to be certified biodynamic, a winery must first be certified organic, then adhere to strict biodynamic practices for four consecutive years. Demeter USA (www.demeter-usa.org) is the only organization in the U.S. that can certify a winery as biodynamic.

Ten years after receiving biodynamic certification, 31-year-old Cooper Mountain Vineyards remains committed to innovation and crafting premium wines while respecting the soil and climate of the grapes.

Cooper Mountain Vineyards at a glance:

Timeline

• 1978—First vineyards planted.
• 1987—First vintage released.
• 1995—Vineyards certified organic by Oregon Tilth.
• 1999—Vineyards certified biodynamic by Demeter.
• 2002—Winery certified organic for operations and processing by Oregon Tilth.
• 2002—Becomes first U.S. winery to gain label approval for a no-sulfite-added wine under new National Organic Program Standards.

The Wines:

Pinot Noir
Oregon Pinot Noir, Reserve, and Five Elements (Meadowlark, Mountain Terroir, Old Vines, No Sulfite Added)
Pinot Gris
Oregon Pinot Gris, Reserve, and Five Elements (Old Vines)
Tocai Friulano
Oregon Tocai Friulano
Chardonnay
Oregon Chardonnay, Reserve, and Five Elements (Old Vines)
Pinot Blanc
Oregon Pinot Blanc Vin Glace
Malbec
A deep red wine made in Argentina using organic grapes, imported and available only at Cooper Mountain Vineyards

Located in Beaverton, Ore., and founded in 1978, Cooper Mountain Vineyards was the first winery in Oregon to be certified Biodynamic by Demeter and was certified organic by Tilth in 2002. With owners Dr. Bob and Corrine Gross’ vision and winemaker Gilles De Domingo’s skill, Cooper Mountain Vineyards creates classic pinot noir, pinot gris, pinot blanc, malbec and chardonnay. In 2007, Cooper Mountain Vineyards released its very first balsamic vinegar, the Aceto Balsamico Tradizionale. Tasting room is located at 9480 SW Grabhorn Rd., Beaverton, and is open noon to 5 p.m. year round. For more information, call (503) 649-0027 or visit www.coopermountainwine.com.

# # #

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

Quail Park Lodge's Retro Lobby Celebrates Dogs

Quail Park Lodge Offers Dog Lovers the Ultimate Volunteer Vacation with “Puppy Therapy” Package
Spend your day helping out at nearby Best Friends Animal Society’s Sanctuary, then retire to retro-chic comfort for a doggy slumber party

KANAB, Utah.—(October 12, 2009)—Scenic southern Utah’s Quail Park Lodge, an upscale homage to the iconic roadside lodges that sheltered Western road-trippers in the 1960s, is now offering a “Puppy Therapy” package, sure to delight any dog lover seeking an experiential vacation. Guests visiting Quail Park Lodge can volunteer at the nearby Best Friends Animal Society; then bring a canine pal back with them that night for a doggy sleepover.

First opened in 1963, Quail Park Lodge was purchased by Matt Walters in 2008 and underwent a full remodel, completed in May 2009. Recently voted as one of America’s best budget hotels by AOL Travel, the new Quail Park Lodge embraces its original retro, roadside lodge aesthetic while adding a full range of amenities for the modern traveler—and his new “best friend.”

Guests who choose the “Puppy Therapy” package can volunteer at the Best Friends Animal Society, and bring a shelter dog “home” for the night to help the Society begin to socialize dogs for adoption—and provide these animals some always-needed love.

The “Puppy Therapy” package is priced at $79 for a double room and $99 for a suite, per night. Quail Park Lodge will provide:

• Gift certificate for local pizza delivery (a $25 value) as well as sodas, so guests can spend as much time with their new best friend as possible.
• A selection of assorted doggy snacks and treats.
• Before their stay ends, guests will also receive a keepsake frame and Polaroid of them with their puppy pal.

To receive the package, guests should enter “PUPPY” during online checkout. “Puppy Therapy” is available November 1, 2009, through April 30, 2010.

Matt Walters explains why he believes in “Puppy Therapy,” “Best Friends Animal Society is a neighbor that has over 20,000 visitors and volunteers visiting a year! - We definitely are dog-friendly! And with this package we hope we can be part of their unique experience at the animal sanctuary.”

Guests continually express their delight at volunteering at Best Friends, “It was amazing! We had no idea about all the great work Best Friends does, and bringing home a dog for a doggy sleepover was the highlight of my daughter and my vacation.”

The 13-room, boutique-style Quail Park Lodge offers guests and their four-pawed pals a complete vacation experience with:

• A perfect, central location between the North Rim of the Grand Canyon, Lake Powell, Bryce Canyon and Zion National Park
• Classic cruiser bicycles for touring downtown Kanab
• An outdoor swimming pool and outdoor lounging area (seasonal)
• Fresh fruit, pastries and coffee each morning in the lobby
• Complimentary computer, printer and internet access
• Plush pillow-top mattresses, hypoallergenic comforters, 300-thread count, triple-sheeted linens, and four pillows (two soft, two firm)
• In-room IPod/MP3 player docking stations, wireless internet connection, a refrigerator and a microwave
• Spa-quality personal-care amenities
• A dog-friendly policy

Since its founding in 1984, Best Friends Animal Society has been guided by a simple vision rooted in caring and compassion. For more than two decades, it has assisted animals in need, focusing on those that are injured or abandoned, have special needs or are considered unadoptable by others.

The heart of the organization’s work is the Best Friends sanctuary: 3,700 acres devoted to 1,700 homeless pets and surrounded by an additional 30,000 acres of federal land which Best Friends uses as a wildlife refuge. A leader in the “no-kill” movement, Best Friends works with animal shelters and rescue groups nationally and internationally to bring about a time when there will be no more homeless pets.

Quail Park Lodge, a member of Grape Leaf Hospitality, originally opened in 1963. Owner Matt Walters purchased this charming, roadside property in 2008 and oversaw a full remodel, completed in May of 2009. The remodel embraces Quail Park Lodge’s retro Americana, roadside-Lodge aesthetic while adding a full range of modern amenities. Centrally located between the North Rim of the Grand Canyon, Lake Powell, Bryce Canyon and Zion National Park, Quail Park Lodge is the ideal getaway in picturesque southern Utah. The Lodge is located at 125 North 300 West (Hwy 89) in Kanab, Utah. For more information on Quail Park Lodge, visit quailparkLodge.com or call (435) 644-8700. For more information on Grape Leaf Hospitality, visit glhospitality.com.

# # #
Happy Tails!

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

Quail Park Lodge Invites Travelers to Enjoy America’s Awe-Inspiring Parks with National Parks Package

Quail Park Lodge Invites Travelers to Enjoy America’s Awe-Inspiring Parks with National Parks Package
With More Travelers Seeking Out America’s National Parks, Quail Park Lodge is Perfectly Situated

KANAB, Utah.—(October 12, 2009)—Filmmaker Ken Burns’ documentary “The National Parks: America’s Best Idea” has brought increased interest among travelers to America’s national parks. In response, Quail Park Lodge 13-room boutique roadside lodge is ideally situated near the North Rim of the Grand Canyon, Lake Powell, Bryce Canyon National Park and Zion National Park—proudly introduces its new National Parks Package.

First opened in 1963, Quail Park Lodge was purchased by Matt Walters in 2008 and fully remodeled in May of 2009. Today, it embraces its original iconic, retro, roadside-motel aesthetic while offering a full range of amenities for the modern guest, and was recently featured as one of America’s best budget travel accommodations by AOL Travel.

The package is priced at $99 for deluxe double queen rooms and $129 for deluxe suites, per night. Guests partaking of the National Parks Package will be treated to the following:

• An Artist Gift Pack from renowned national parks photographer David J. West (a $35 value).
• A DVD of Burns’ 12-hour, six-part documentary series and a copy of the accompanying book (together a $150 value) will be available for guests to enjoy during their stay.
• A complimentary bottle of Quail Park Lodge’s own “Red Rock Red” wine in room upon arrival (a $30 value).

Visitors taking advantage of the National Parks Package should enter the promotional code “PARKS” during online checkout.

“Since my first job at Bryce Canyon’s lodge, I’ve been in love with the parks” says Matt Walters. “It’s so much fun to have people stay with us as they experience the parks for the first time.”

After days spent exploring the surrounding natural beauty, guests can return to the comfort of Quail Park Lodge and enjoy:

• Plush pillow-top mattresses, hypoallergenic comforters, 300-thread count, triple-sheeted linens, and four pillows (two soft, two firm)
• In-room IPod/MP3 player docking stations, wireless internet connection, a refrigerator and a microwave
• Spa-quality personal-care amenities
• A swimming pool and outdoor lounging area
• Fresh fruit, pastries and coffee each morning in the lobby
• Complimentary computer, printer and internet access
• A dog-friendly policy

Quail Park Lodge, a member of Grape Leaf Hospitality, originally opened in 1963. Owner Matt Walters purchased this charming, roadside property in 2008 and oversaw a full remodel, completed in May of 2009. The remodel embraces Quail Park Lodge’s retro Americana, roadside-lodge aesthetic while adding a full range of modern amenities. Centrally located between the North Rim of the Grand Canyon, Lake Powell, Bryce Canyon and Zion National Park, Quail Park Lodge is the ideal getaway in picturesque southern Utah. The Lodge is located at 125 North 300 West (Hwy 89) in Kanab, Utah. For more information on Quail Park Lodge, visit quailparkLodge.com or call (435) 644-8700. For more information on Grape Leaf Hospitality, visit glhospitality.com.

###

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

Sip. at the wine bar & restaurant Opening in Downtown Seattle

Sip. at the wine bar & restaurant Opening in Downtown Seattle
Third Outpost of Popular Wining & Dining Destination to Make a Splash in November

Seattle, Wash.—(October 12, 2009)—Sip. at the wine bar & restaurant is introducing the welcoming ambiance of Napa Valley to the heart of downtown Seattle.

After remarkable success at Sip. locations (www.siprestaurant.com) in Issaquah in 2006 and Gig Harbor in 2009, owner and founder Lane Scelzi is bringing his concept to 5th and Madison, adjacent to the Seattle Public Library.

Walking into Sip. is like entering the living room of a cherished friend—which is precisely what Scelzi wants guests to feel like. “Guests will find a cozy yet stylish ambiance with an impressive wine selection and distinctly flavorful food. Many wineries in Napa Valley capture that feeling and that’s what we’ve achieved with Sip.—all while adding our own distinct Northwest flavor.”

All Sip. locations have a welcoming “Great Room” look and feel. The restaurant features an expansive wall of wine, warm, earthy hues, plush leathers, and a bustling vibe lending to an atmosphere of relaxed, adult sophistication. Adding to the liveliness are the talented groups of Northwest jazz musicians who perform live on Thursday evenings.

Fittingly, the heart of Sip. Seattle is the huge, convivial, centrally situated bar that overlooks both the dining area and the patio. One of the most expansive outdoor dining spaces in all of downtown, the patio features a fireplace, a lush grassy area and a sparkling Elliott Bay view.

Sip. Seattle is the first location to feature a full bar in addition to a vast wine selection. Along with many distinguished wines from the West Coast, this worldly list is set apart by its international flavor and hard to find labels.

Beverage Program
Nearly 70 wine-by-the-glass choices
More than 250 bottles from the Pacific Northwest, California and around the globe
A wide range of red, white, rosé wine and champagne flights
Nearly 15 domestic and imported beers
Cocktails made with fresh and natural ingredients

Open for lunch and dinner, Sip.’s refined, palate-pleasing menu is designed around locally sourced organic produce, all-natural, hormone-free chicken, sustainable seafood, and Meyer certified humane Black Angus beef.

From signature sliders to a fresh take on prosciutto-wrapped chicken, Sip. has devised its own unique balance of comfort food and haute cuisine. Divided into small plates, entrees and sides, select dinner favorites include:

Small Plates
Sip. Sweet Roll Sliders ($9)—petite sirloin burgers, sriracha mayo, jack cheese, toasted Hawaiian rolls
Black Truffle Popcorn ($5)—sprinkled with natural Hawaiian sea salt
Ahi Tuna Poke ($13) - avocado, won ton crisps, soy dipping sauce and wasabi aioli

Entrees
Prosciutto Wrapped Chicken ($22)—locally-sourced hormone-free breast with Yukon Gold potatoes, herb beurre blanc, black Oregon truffle essence
Boneless Ribs ($24)—alder-smoked Meyer Black Angus with sweet potato, chardonnay pecans, apple cider slaw and Asian barbecue

Sip. Seattle will be open seven days a week, 11 a.m. to 11 p.m. Lunch is served daily from 11 a.m. to 3 p.m.; Dinner 4:30 to 11 p.m.; Happy Hour is offered Monday through Friday 4:30 to 6:30 p.m. and 9 to 11 p.m. Valet parking is available at the Madison Street entrance.

Concludes Scelzi, “Our motto is ‘Life’s fast. Sip slow.’ We welcome guests to drop in for a quick bite and a glass of wine, but we really love it when they linger, relax, and end up making a new friend or two.”

The Napa-Valley-inspired Sip. at the wine bar & restaurant offers an approachable, global wine selection featuring nearly 70 by-the-glass choices, wine flights, and more than 250 bottles from the Pacific Northwest, California and around the world. The Northwest driven food menu comforts and inspires, and is sourced locally whenever possible. Locations include 909 5th Ave., Seattle 98101; 1084 NE Park Dr., Issaquah, 98029 (425) 369-1181; 4793 and Point Fosdick Dr. NW, Suite 400, Gig Harbor, 98335 (253) 853-3020. For further information, visit http://www.siprestaurant.com/.

# # #

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