Tsillan Cellars' Tuscan Village Plans Approved

Tsillan Cellars’ Tuscan Village Plans Approved
A Taste of Italy in the Heart of Chelan Will Include Mixed Housing, Retail Outlets and a Health Spa

CHELAN, Wash.—(January 8, 2010)— The Chelan County Hearing Examiner approved plans for the Tuscan Village, a new development. The Tuscan Village promises to deliver a slice of Italy to Washington state’s newest Chelan AVA, which hosts hundreds of visitors a day during busy summer months.

The 274-acre Village, which draws inspiration from Tsillan Cellars Winery’s unique Tuscan architecture, will offer 950 residential units as well as a retail center and health spa.

Clearing this initial hurdle means that the Tuscan Village is now positioned to move forward with more detailed development plans. The property, south of Highway 97A and adjacent to Tsillan Cellars Winery, offers spectacular views of the lake and mountains.

Tsillan Cellars owner Bob Jankelson, who has been a visionary in pioneering winemaking in the Chelan AVA, has partnered with four neighboring property owners to develop the Tuscan Village.

Says Jankelson, “While it’s too soon to say when construction will begin, this is a major step. Everyone who has visited Tsillan Cellars recognizes immediately how passionate I am about Italy and its culture. The Tuscan Village will be a little taste of Italy, right here in Lake Chelan. Chelan is no longer solely a destination for sun-seekers, but wine enthusiasts.”

Tsillan Cellars (pronounced “Chelan”) is located at 3875 Highway 97A, Chelan, Wash., in the Lake Chelan AVA, and is named after the native word for the lake, meaning “deep water.” Established in 2000, the 135-acre estate winery is focused on becoming Washington State’s premier estate white wine maker under the direction of Head Winemaker Shane Collins. It released its first vintage in 2004 and is the largest producing winery and vineyard estate in the Lake Chelan AVA, producing 7,000 cases. Tasting room hours are daily from 11 a.m. – 7 p.m.; call the winery for off-season hours. The winery’s Sorrento’s Ristorante is open Wednesday through Sunday. For reservations or hours, call Sorrento’s at (509) 682-5409. For more information about Tsillan Cellars, call (509) 682-9463 or visit http://www.tsillancellarswines.com/

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Source: Dr. Robert Jankelson, Owner and Founder

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

Substance Lends Sponsorship to Shelter for Freedom Event

Substance Lends Sponsorship to
Shelter for Freedom Event

Area Organizations Join Forces January 14 to 18 to Benefit Walla Walla HelpLine Women’s Shelter

WALLA WALLA, Wash. (January 11, 2010) —Since 2007, Wines of Substance has gained national recognition and educated consumers about Washington’s thriving wine industry, but the winery remains dedicated to supporting causes close to home. Few have been more compelling than Shelter for Freedom.

Being held January 14 through 18, Shelter for Freedom is an educational event designed to heighten awareness of local and international human trafficking of all kinds and to raise funds for a permanent facility for the Walla Walla HelpLine Women’s Shelter.

Fundraising efforts include an art exhibit, to which Substance will contribute wine. Additionally, for the entire month of January, Substance will donate 25 percent of all wine purchases—local, regional and nationwide—to the shelter. Free shipping will continue to be offered on orders of six bottles or greater.

A highlight of the five-day event will be a screening of the gripping documentary Cargo: Innocence Lost, previously featured at Sundance. Through interviews and true stories, the film exposes this country’s $9 billion-a-year sex-trafficking industry, largely unrecognized by the general population. The screening will be held Saturday, January 16 at 5:00 p.m. at Whitman College, to be followed by a panel discussion including actor, writer and director Michael Cory Davis and award-winning actress Anne Archer, founder of the organization Artists for Human Rights (AFHR). Tickets are $10.

The Reception & Art Auction, with Davis, Archer and others in attendance, will follow at 8:00 p.m. at Whitman’s Baker Faculty Center. Tickets for this event are $100.

Says Wines of Substance founder Jason Huntley, “We’re driven by our mission of education and increasing awareness of Washington’s varietals both regionally and on a national level, but we’re also firmly invested in our community right here in Walla Walla. Shelter for Freedom, aimed at education and awareness of critical human rights issues, is an important a project we’re proud to be participating in.”

Substance was launched in 2007 as a joint venture between Waters Winery (Jason Huntley & Jamie Brown) and Gramercy Cellars (Greg Harrington). The brand’s fresh concept and award-winning design offer an elemental approach to the wine experience, as evidenced through their innovative and illustrative Periodic Table of Washington Wines. Their single-varietal lineup of wines showcases the essential qualities unique to each grape grown in Washington State.

For more information on the event, go to www.wallawalla.edu/shelterforfreedom/; for further information on Substance or to place an order, visit www.winesofsubstance.com.

Waters Winery was founded in 2005 by Jason Huntley, a fifth-generation “Walla Wallan” and managing partner of the private asset management firm Huntley Thatcher Ellsworth, Ltd. of Colorado Springs, Colorado. Huntley partnered with acclaimed winemaker Jamie Brown to release their first wines in 2006, and in November 2007 Waters opened a 5,000 sq. ft. sustainable winery designed by renowned Boxwood Architects. Waters owns several estate vineyards throughout the Walla Walla Valley AVA and produces just under 3,000 cases. Current releases include small lots of Cabernet Sauvignon, single vineyard Syrah, a Bordeaux-style blend “Interlude,” Viognier and Rosé.

Located at 1825 JB George Road, Walla Walla, Washington, Waters’ tasting room is open to the public Fridays and Saturdays from 10 a.m. to 5 p.m. and by appointment. For more information, call (509) 525-1590, or visit www.waterswinery.com.

Sip. at the wine bar & restaurant Introduces Executive Chef Chris Brown

Sip. at the wine bar & restaurant
Introduces Executive Chef Chris Brown

Issaquah Outpost Promotes Longtime Team Member to Top Position

ISSAQUAH, Wash.—(January 11, 2010)—Sip. Issaquah is happy to announce the promotion of Chris Brown to Executive Chef.

Brown, who was born in the United Kingdom and spent time in Italy as a child, has lived in the Seattle area for 15 years and has been with Sip. Issaquah since it opened its doors in 2007. He began as sous chef under then Executive Chef Cody Reaves, who now heads up the kitchen at Sip. Seattle. Not only was Brown influenced by Reaves during their tenure together, but, like Reaves, he boasts a well-traveled background that exposed him to a range of cuisines and cultures.

After attending the Culinary Program at the Art Institute of Seattle, Brown saw his career flourish at BADA Lounge even before completing his studies. He spent two years at BADA working under Chef Kelly Gaddis and then moved to Susan’s 5100 before landing in Kirkland at the popular Beach Cafe at Carillon Point. While he was at the Beach Café, he learned of the position at Sip. Issaquah. He jumped at the opportunity to both expand his knowledge of wine and focus on a fresh, seasonally changing menu.

Reflecting the warm, comfortable and earthy ambiance of each Sip. outpost, the seasonally changing menus—like perennial favorites—are based upon natural, sustainable, organic and local ingredients. Rotating dinner selections showcase the latest creations and talents of Brown, Robert Green (Gig Harbor) and Cody Reaves (Seattle): the distinct personality of each chef shines through, but all dishes offer the lively, appealing flavors, textures and presentation that characterize Sip. cuisine.

Notes owner Lane Scelzi, “He has a true culinary passion, understands the balance of flavors and presentations, and consistently delivers dishes to our guests that are above and beyond expectation. We are thrilled to have him at the helm of our Issaquah kitchen.”

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 (206) 682-2779; 1084 NE Park Dr., Issaquah, 98029 (425) 369-1181; and 4793 Point Fosdick Dr. NW, Suite 400, Gig Harbor, 98335 (253) 853-3020. For further information, visit http://www.siprestaurant.com/.

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

Bellevue’s 0/8 Seafood Grill Becomes Twisted Cork

Bellevue’s 0/8 Seafood Grill Becomes Twisted Cork
Bistro Concept and New Menu Uncorks February 2010

BELLEVUE, Wash.—(January 8, 2010)— A new era is dawning for Solstice Restaurant Group with the expansion and evolution of its Twisted Cork restaurant concept.

Scheduled to debut early next month, Twisted Cork will take over the space currently occupied by 0/8 Seafood Grill and evolve its wine bar offerings by providing a more casual and approachable dining experience, where adults and families can enjoy a new menu of affordable Northwest cuisine.

Matt Bomberger, a Bellevue local and owner of Solstice Restaurant Group, which also manages STIR Martini + Raw Bar, decided to introduce the more relaxed dining experience in response to changes in the booming Bellevue dining scene. With a recent spate of restaurant openings, the downtown area now offers more than 150 different dining options.

“0/8 Seafood Grill was competing with an incredible number of eastside fine dining restaurants, however our wine bar, - which is decidedly more casual, has always drawn a loyal and lively crowd,” said Bomberger. “Evolving the Twisted Cork concept to offer a bistro style menu based on local ingredients allows us to fill a niche – an Eastside destination where our guests experience the best of Northwest wine, cuisine, and service; all while keeping a familiar name.”

While the interior of the restaurant will largely stay the same, the menu will change to reflect a broader variety of expertly prepared, wine-friendly dishes with seasonal Northwest ingredients. Menu pricing will change as well, with entrées priced from $15 to $24, and small plates priced from $6 to $13.

One thing that will absolutely remain the same: Twisted Cork’s popular and award-winning Washington and Northwest focused wine program. The restaurant recently received the Award of Ultimate Distinction from Wine Enthusiast, one of only 36 restaurants in North America. Recent awards have also included the 2009 Grand Award by the Washington Wine Commission and the 2009 Award of Excellence, for the third year in a row, by Wine Spectator.

Twisted Cork is a Northwest Bistro located in the Hyatt Regency Bellevue just off of N.E. Eighth and Bellevue Way. Open Monday through Thursday, 6:30 a.m. to 11 p.m.; Friday and Saturday, 6:30 a.m. to 1 a.m.; and Sunday, 6:30 a.m. to 10 p.m. For reservations, call (425) 637-0808. For more information and menus visit www.twistedcork.com.

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

Free Vegan Cinnamon Rolls! From Cafe Flora

FREE VEGAN CINNAMON ROLLS!
From Cafe Flora

Seattle’s Favorite Veggie Restaurant Kicks Off New Weekday Breakfast
January 4, 8 a.m. to noon

•••••

SEATTLE, Wash.—(December 28, 2009)— “Roll” out of bed January 4th and head to Cafe Flora to enjoy a free signature vegan cinnamon roll in celebration of their brand new weekday breakfast service.

Beginning January 4, breakfast will be available Monday through Friday, from 8:00 a.m. to 2:00 p.m. To see the complete menu, click here.

• WHO: Cafe Flora, Seattle’s favorite veggie restaurant
  Awarded by Vegetarian Times magazine as “Reader Favorite Vegetarian Restaurant in the Northwest 2009” and “Best Vegetarian Restaurant” by Seattle Magazine eight years running.
  
• WHAT: Free Vegan Cinnamon Rolls
  In celebration of Cafe Flora’s new weekday breakfast
  One roll per guest with purchase of any breakfast menu item
  
• WHERE: 2901 E. Madison St., Seattle, 98112
  
• WHEN: January 4
  8 a.m. to noon

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. . 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. Breakfast and lunch and afternoon menus are served weekdays 8 a.m. to 2 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 Twitter:@CafeFloraVeg

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

Cafe Flora Breakfast Menu

As good for the planet as it is for the body, the Cafe Flora breakfast menu represents the best seasonal, locally sourced, sustainable and organic produce available. “Flora in the Morning” offerings include:

Fall Forager Scramble – ($9)
Locally foraged golden chanterelle mushrooms, crimini mushrooms, roasted butternut and delicata squash, fresh sage and Fontina cheese. Made with free-range eggs. With organic tofu, add $1.

Winter Root Vegetable Hash & Eggs – ($10) (vegan/gluten-free)
Pan-fried seasoned purple potatoes, yams, parsnips, yellow onions and red bell peppers topped with a horseradish-sour cream sauce. Served with two eggs over-medium and multi-grain toast.

Cranberry Chai French Toast – ($9)
Hand-crafted artisan bread slices grilled in a rich cinnamon egg-batter, served in pool of chai-spiced crème anglaise, and topped with warm cranberry compote and spiced whole pecans.

The new menu will also feature lunch items, available beginning at 11:00 a.m.:

Roasted Pumpkin & Wintergreens Salad – ($10) (vegan/gluten-free)
Hearty, seasonal winter greens tossed with gently-spiced roasted pumpkin and freshly shredded granny smith apples in an allspice-sherry vinaigrette. Garnished with cornbread croutons, fresh pomegranate and spiced pumpkin seeds.

Roasted Apple Sage Focaccia Sandwich – ($12) (vegan)
Warm sliced apples with herbed-pistachio pesto on grilled La Panzenella focaccia with sharp white cheddar cheese and crispy frizzled onions.

Roasted Cauliflower & Yam Pizza – ($13) (vegan)
Seasoned cauliflower and yams on a roasted garlic-onion base; lightly drizzled with rosemary oil and finished with spiced sunflower seeds and dried cranberry chutney.

TWO NEW YEAR’S EVE BASHES, ONE $10 COVER

TWO NEW YEAR’S EVE BASHES, ONE $10 COVER

Tini Bigs and Hula Hula Ring in the New Year with Class and Kitsch

December 31, 8 p.m.

•••••

SEATTLE, Wash.—(December 22, 2009)— Tini Bigs, Seattle’s martini mecca and its adjoining sister bar Hula Hula are ringing in the New Year with a two-for-one party that will appeal to the kitschy, the classy and the thrifty- all under one roof.

• WHO: Tini Bigs and Hula Hula Lounge
  
• WHAT: Two Bars, One Cover New Year’s Eve Bash
  • Tickets are $10 for the first 200 tickets; $25 after until day of the event and can be purchased by calling either location.
  • Party favors and midnight countdown in the shadow of the Space Needle
  • HouseDJBo spinning Top 40 dance music
  • Special appetizer menu
  • Reserved tables available for parties up to six for $200 (does not include tickets)
  
• WHERE: Tini Bigs - 100 Denny Way, Seattle
  Hula Hula - 106 1st Avenue North, Seattle
  
• WHEN: Thursday, December 31
  4:00 p.m. – Tini Bigs Opens
  8:00 p.m. – Hula Hula Opens

Tini Bigs is located at the bottom of Queen Anne and the top of Belltown at 100 Denny Way, near the Seattle Center. Hours are 4 p.m. to 2 a.m. daily. Food is served until 10 p.m. Recently honored by Food & Wine magazine as one of the “Top 100 Bars in America 2009,” Tini Bigs features its award-winning signature martinis along with Prohibition-era classic cocktails and globally inspired contemporary cocktails. The bar has been open for 4,768 consecutive days. To learn more about Tini Bigs Lounge, visit www.tinibigs.com, or call (206) 284-0931.

Hula Hula is a haven of cosmopolitan Polynesian kitsch nestled in the heart of Seattle’s urban concrete jungle. The lounge features a wide selection of classic and contemporary exotic cocktails from the popular Mai Tai to the Caipirinha Slushie. Offering happy hour seven days a week from 4 to 6 p.m. and from 10 p.m. to midnight, Hula Hula is located at 106 First Ave. N. and is open 4 p.m. to close. To learn more about Hula Hula visit www.hulahula.org or call (206) 284-5003.

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

CELEBRATE 2010 AT 0/8 SEAFOOD GRILL, TWISTED CORK AND STIR MARTINI + RAW BAR

New Year’s Eve – December 31st

•••••

BELLEVUE, Wash.—(December 17, 2009)— Ring in a rockin’ 2010 on the Eastside! After a midnight kiss? Looking to spend the night dancing and indulging in cocktails and champagne? Or maybe just wanting a delectable brunch the next morning? Bellevue’s 0/8 Seafood Grill, Twisted Cork Wine Bar and STIR Martini + Raw Bar have the answer.

New Year’s Eve Dinner at 0/8 Seafood Grill
December 31, 4 to 9:30 p.m.
A special menu with two prix fixe menu options and limited dishes will be available for guests (‘Menu A’ $105 per person; ‘Menu B’ $75 per person). To view the prix fixe options, click here. Reservations for dinner are recommended and can be made by calling (425) 637-0808. Admission to the Twisted Cork celebration is included with dinner.

VIP New Year’s Eve Package at 0/8 Seafood Grill & Twisted Cork
December 31, 4 p.m. to 2 a.m.
This special $500-per-couple package includes a table for two in the dining room with prix fixe ‘Menu A’ and a bottle of Krug Grand Cuvée champagne. Once dining is finished, head to Twisted Cork for exclusive entry and reserved seating in the Champagne lounge. Advance reservations required.

New Year’s Eve Celebration at Twisted Cork Wine Bar
December 31, 9 p.m. to 2 a.m.
Festivities will include live entertainment from the Clinton Ellison Experience, party favors and a champagne toast at midnight. Tickets are $20 per person, or admission is included when dining at 0/8 Seafood Grill.

Fire + Ice Party at STIR Martini + Raw Bar
December 31, 9 p.m. to 2 a.m.
Celebrate the New Year with “fiery” party favors and “icy” cocktails when the clock strikes midnight. The night will include a DJ spinning dance beats and hourly drink specials for each time zone ringing in the New Year. Guests wearing white and red to highlight the theme will be eligible for prize drawings throughout the night. Entry is $20 per person with the cocktail toast included. No reservations required.

New Year’s Day Hangover Brunch at 0/8 Seafood Grill
January 1, 6:30 a.m. to 2 p.m.
Predicting a slow start on New Year’s Day? 0/8 Seafood Grill is serving breakfast late on New Year’s Day for those in need of a little egg therapy. The regular breakfast and weekend brunch menus will be available until 2 p.m. To view the brunch menu click here. Reservations are recommended and can be made by calling (425) 637-0808.

• WHO: 0/8 Seafood Grill and Twisted Cork Wine Bar
  STIR Martini + Raw Bar
  
• WHAT: New Year’s Eve Celebrations
  • New Year’s Eve Dinner at 0/8 Seafood Grill
  • VIP Package at 0/8 Seafood Grill and Twisted Cork
  • New Year’s Eve Celebration at Twisted Cork
  • Fire + Ice Party at STIR Martini + Raw Bar
  • New Year’s Day Brunch at 0/8 Seafood Grill
  
• WHERE: 0/8 Seafood Grill and Twisted Cork Wine Bar
  900 Bellevue Way, Suite 100
  Bellevue, Wash.
  STIR Martini + Raw Bar
  10500 NE 8th Street, Suite 125
  Bellevue, Wash.
  
• WHEN: New Year’s Eve – December 31st

0/8 Seafood Grill—and its spirited lounge, Twisted Cork Wine Bar—is located in Bellevue Place just off of N.E. Eighth and Bellevue Way. Open for breakfast, brunch, lunch and dinner, 0/8’s menu features local, Northwest products and flavors in unique, Asian-accented, seafood-focused dishes. The extensive wine program received the “Award of Excellence” from Wine Spectator (2007, 2008, 2009) and the “Award of Ultimate Distinction” from Wine Enthusiast (2008). The nearly 400-label wine list offers 87 wines by-the-taste or glass, including 22 champagne and sparkling selections.

0/8 Seafood Grill and Twisted Cork Wine Bar are open Monday through Thursday 6:30 a.m. to 11 p.m.; Friday and Saturday 6:30 a.m. to 1 a.m.; Sunday 6:30 a.m. to 10 p.m. More information and menus at www.08seafoodgrill.com. For reservations, call (425) 637-0808.

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 Monday through Saturday 11 a.m. to 2 a.m., Sunday 11 a.m. to 10 p.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.

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

New Year’s Eve Prix Fixe Menu A
($105 per guest)

Dungeness Crab Cake
Rosemary aioli, fresh slaw

Whole leaf painted Caesar salad
Brioche toast point, shaved parmesan, white anchovy

Painted hills slow braised short ribs
Cherry derri, chevre potato hash

Grilled center cut filet mignon and Austrian lobster tail
Roasted garlic Yukon mashed potatoes, broccolini, marrow butter, champagne buerre blanc
– or –
Paneed stripe bass and Barents sea king crab leg
Duck fat Yukon potatoes, peppadew peppers, spinach, champagne beurre blanc

Meyer lemon tart
Champagne foam, caramel wire


New Year’s Eve Prix Fixe Menu B
($75 per guest)

Dungeness Crab Cake
Rosemary aioli, fresh slaw

Whole leaf painted Caesar salad
Brioche toast point, shaved parmesan, white anchovy

Painted hills slow braised short ribs
Cherry derri, chevre potato hash

Grilled center cut filet mignon
Roasted garlic Yukon mashed potatoes, broccolini, marrow butter
– or –
Paneed stripe bass
Duck fat Yukon potatoes, peppadew peppers, spinach, champagne beurre blanc

Meyer lemon tart
Champagne foam, caramel wire