FREE LUNCH! From Sip. at the wine bar & restaurant

FREE LUNCH!
From Sip. at the wine bar & restaurant

New Downtown Location to Offer Free Sliders During Opening Week Celebration

November 18, Noon to 1 p.m.

¨¨¨¨¨

SEATTLE, Wash.—(November 5, 2009)— Who says you can’t get a free lunch? Sip. at the wine bar & restaurant will be giving their new downtown Seattle neighbors a taste of their lunch menu with free signature sliders and fries Wednesday, November 18 from noon to 1 p.m. A favorite at both the Issaquah and Gig Harbor Sip. locations, the sweet roll sliders are mini sirloin burgers topped with pepper mayonnaise and jack cheese served three to an order.

Set to open its doors Friday, November 20, Sip. is offering free sliders as a part of a weeklong series of events celebrating the opening of the newest location downtown Seattle at 5th and Madison.

• WHO: Sip. at the wine bar & restaurant
• WHAT: Free Sweet Roll Sliders
  -Three mini sirloin burgers topped with pepper mayonnaise and jack cheese served on Hawaiian sweet rolls
  -Includes fries
• WHERE: Sip. Seattle
  909 5th Ave. Seattle, WA 98101
  
• WHEN: Wednesday, November 18, noon to 1 p.m.

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; and 4793 Point Fosdick Dr. NW, Suite 400, Gig Harbor, 98335 (253) 853-3020. For further information, visit www.siprestaurant.com.

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

Cafe Flora Announces Thanksgiving Prix-Fixe, Four-Course Menus

Cafe Flora Announces Thanksgiving Prix-Fixe, Four-Course Menus
Vegetarian, Vegan and Gluten-free Options Will Have Guests Giving Thanks for Annual Holiday Feast

SEATTLE, Wash.—(November 4, 2009)—Newsflash: Endangered species Tofurkus Holidensus, the common Thanksgiving Tofurkey, has just been declared extinct by Cafe Flora.

Vegans and vegetarians rejoice! Seattle’s favorite veggie restaurant is offering its annual Thanksgiving prix fixe, four-course dinner with farm-fresh vegetarian, vegan, and/or gluten-free selections. The dinner, made with local, seasonal ingredients, is $50 per adult and $20 for children under 12 years-old.

Cafe Flora’s dinner includes the following:

First Course
Crispy Chanterelles and Truffled Cauliflower
with porcini red wine sauce and toasted hazelnuts (gluten-free and available vegan)

Second Course
Black Petite Lentil and Aged Goat Cheese Chausson
with caramelized onions, spinach, herbs and oven-roasted root vegetables
served with creamy leek sauce and pear chutney
~ or ~
Harvest Timbale
layers of parsnip, potato, winter greens, gingered yams and toasted pecans
served with mushroom gravy, Brussels sprouts and beet-cranberry chutney
(vegan and gluten-free)

Third Course
Quince and Pomegranate Salad
grilled radicchio and fall greens with roasted quince
and pomegranate-balsamic dressing
(vegan and gluten-free)

Fourth Course
Pumpkin Pie
butter crust, molasses bottom, roasted pumpkin and sweet potato filling
with ginger-clove infused cream
~ or ~
Praline Pecan Mousse Cake
Graham cracker crust, poached Asian pears
with Asian pear cider caramel
(vegan and gluten-free)

The kids’ menu includes:

First Course
Deep-Fried Mushrooms
with creamy herb dipping sauce

Second Course
Harvest Timbale
with mushroom gravy, green beans, mashed potatoes and cranberry sauce
(vegan and gluten-free)

Third Course
Waldorf Salad
crisp Fuji apples, toasted walnuts, and mixed greens tossed with a creamy poppy seed dressing
(vegan and gluten-free)

Fourth Course
Gingerbread and Cream Sandwich Cookies
served with a glass of milk

Price excludes beverages, tax and gratuity. Seating is available by reservation only on Thursday, November 26, beginning at 1:30 p.m. with a last seating time of 6:45 p.m.

For reservations or additional information, call (206) 325-9100.

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 Twitter:@CafeFloraVeg

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

Sip. at the wine bar & restaurant Welcomes Robert Green as Executive Chef

Sip. at the wine bar & restaurant

Welcomes Robert Green as Executive Chef
Seasoned Gig Harbor Chef Brings More Than 20 Years Experience to South Sound Location

Gig HARBOR, Wash.—(November 3, 2009)—Lane Scelzi, owner and founder of Sip. at the wine bar & restaurant, is happy to announce the promotion of former Chef de Cuisine Robert Green to Executive Chef.

Green, who has been with Sip. Gig Harbor since doors opened in March 2009, brings to the position 23 years of culinary experience in restaurants, hotels and country clubs across the United States.

To say that Chef Green has enjoyed a varied, colorful career is an understatement. He went from the U.S. Marine Corps to French culinary school, and then apprenticed with Jim Hughes, National Chef of the Year (1979). He also trained with renowned master of Cajun food, Chef Paul Prudhomme and Chef Mark Miller, an authority on Southwest cuisine.

A sports fan and avid golfer, Green has been a chef at the Sprint International Golf Tournament (1989-1992), the Super Bowl (1999), the 2002 Winter Olympics in Salt Lake City and was on the U.S. Olympic Ice Carving team the same year. In 2000, he cooked for Vice President Al Gore.

Currently a proud Gig Harbor resident, he settled in the Northwest five years ago and helmed the kitchen at Gig Harbor’s Brix 25 (2004 to 2005) before becoming Sip.’s Chef de Cuisine.

His culinary philosophy can best be summed up in three words: “Simple is better.” Green combines classical technique with fresh, local, seasonal ingredients and lets the essence of the food speak for itself.

Says Scelzi, “In all our locations, we focus on the ingredients: our locally sourced organic produce to our Meyer Natural Angus certified-humane beef. What Robert does melds perfectly with our mission—to provide inspired, well-balanced American Cuisine that spotlights bold flavors, seasonal items, presentation, and pairs beautifully with our wine selection. We want our menu to be as welcoming, sophisticated and lively as the restaurants are themselves.”

The first Sip. at the wine bar & restaurant (www.siprestaurant.com) opened in Issaquah in 2006, followed by the Gig Harbor location in March of 2009; downtown Seattle—located at 5th and Madison—is scheduled to open to the general public on November 20.

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 www.siprestaurant.com.

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

Santa Brunch, a Seattle icon

Santa Brunch, a Seattle icon
Celebrate the Holidays with Jolly Saint Nick and Christmas Carols at icon Grill

SEATTLE, Wash.—(November 3, 2009) — icon Grill’s Santa Brunch highlights the season with magical Christmas décor, in-house appearances by Santa Claus, live holiday piano music and a special, delectable brunch.

Chef Nick Musser loves the Christmas tradition, “We’ve been doing this since 1999 at icon. It’s always magical for the kids.”

Weekend brunch is infused with holiday spirit during icon’s Santa Brunch starting November 28 through December 20. From 10:30 a.m. until 1:30 p.m., kids impart their wish lists to Jolly Saint Nick while parents enjoy a special brunch menu. The full menu is available online. Some selections from the menu include:

Crab Cake Benedict
Our own crab cakes on a toasted English muffin with fresh spinach, poached eggs and a lemon chive hollandaise; Served with home-style potatoes ($XX)

Cajun Joe’s Omelet
Andouille sausage, mushrooms, sweet peppers, spinach and Asiago cheese ($13.95)

Mixed Berry Griddle Cakes
Buttermilk pancake batter topped with mixed berry compote and toasted walnuts; Served with applewood smoked bacon ($XX)

icon Grill’s winter wonderland is the perfect holiday tradition, with wrapped presents piled under lushly decorated trees. The dining room is festooned with ornaments, garlands, wreaths and lights. And, every Santa Brunch features a pianist playing holiday carols. Reservations are not required for the iconic brunch, but can be made by calling (206) 441-6330.

icon Grill, open since 1998, is located at 1933 Fifth Ave. in Seattle, Wash. Open Monday—Thursday 11:30 a.m. to 11 p.m., bar until midnight; Friday 11:30 a.m. to midnight and Saturday 5 p.m. to midnight, bar until 1 a.m.; and Sunday 5 to 11 p.m., bar until midnight. Executive Chef Nick Musser’s cookbook, Aroused Americana, includes recipes for his highly regarded Ultimate Mac and Cheese and Texas Funeral Fudge Cake. Call (206) 441-6330 or visit www.icongrill.net for more information.

icon Grill celebrates Christmas each year with a dedicated Christmas menu, Santa brunches, Christmas cookie decorating classes for little ones as well as over-the-top, icon-esque decorations.

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Ho Ho Ho!

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

Tini Bigs Classic Back Bar Turns 100 Years Old

Tini Bigs Classic Back Bar Turns 100 Years Old
Birthday Party Kicks Off Series of Events November 11, 6 p.m.

SEATTLE, Wash.—(November 2, 2009)—The century mark is lucky for Tini Bigs, Seattle’s exalted martini mecca. Not only have they been named one of the “Top 100 bars in America” by Food & Wine magazine, but their gorgeous, classic back bar is about to celebrate its 100th birthday.

Tini Bigs is launching a month-long series of free celebrations to commemorate their local piece of history:

Back Bar Birthday Bash
November 11, 6 p.m. to close
Tini Bigs “10 ounce” Finlandia martinis $4.50
West Village Manhattan cocktail* $5.50 (regularly $10.50)
Stella beers $3
All-night happy hour
Cake cutting at 7 p.m. with Owner Keith Robbins
(*Cocktail took 2nd place in the Woodford Reserve Manhattan Cocktail Contest)

The Ultimate-Patrón Wednesday Night
November 18, 7 p.m. to close
Patrón tequila and Ultimate vodka’s Northwest area manager Rob Astle was one of the original Tini Bigs regulars that helped install the back bar. He will be on hand to answer questions about the spirits and how they are used in cocktail creations.
Ultimate vodka drink specials
Patrón tequila specials
All-night happy hour

Wild Turkey Thanksgiving Bash
November 25, 7 p.m. to close
Wild Turkey cocktail specials will put guests in the T-Day mood and a special turkey dinner themed appetizer menu will be offered.

Says Robbins, “If this bar could talk, boy would it have stories to tell. We’re looking forward to raising our glasses to its next hundred years—and hope it continues to keep our secrets.”

About the Bar:
Made in 1909 by Brunswick-Balke-Collender, the then name of the company best recognized today—as simply “Brunswick”—for manufacturing billiards and bowling equipment. Crafted in Dubuque, Iowa of reclaimed wood, it was “Green” long before recycling became fashionable. Its pre-Prohibition Seattle home was the Watertown Tavern (at First and Bell), where Tini Bigs founder Keith Robbins first set eyes on it and fell in love. Watertown was closed when the building was converted to low-income housing, so Robbins rescued the bar, tucking it away until a perfect home could be found.

In 1990, Robbins opened a new bar near the corner of First and Denny and dubbed it The Romper Room. When the space next door became available, he dusted off the gorgeous wood-and-mirror back bar after seven years in storage, and it became the heart, soul and focal point of Tini Bigs Lounge.

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 4718 consecutive days. To learn more about Tini Bigs Lounge visit www.tinibigs.com, or call (206) 284-0931.

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Media Contact: Andrea Courtney

Randall PR / (206) 624-5757

Waterfront Seafood Grill Presents Lobsterpalooza 2009

Waterfront Seafood Grill Presents Lobsterpalooza 2009

Fifth Annual Lobstravaganza Honors World’s Favorite Crustacean Throughout November

SEATTLE, Wash.—(November 2, 2009)—Once again, it’s time for Waterfront Seafood Grill to splash out Lobsterpalooza, the year’s biggest “gills gone wild” event. Beginning November 1 and for the entire month, the restaurant will be flying in as many fresh, live lobsters daily as needed to meet demand.

Lobster Fact: A lobster has 20 pairs of gills that make up its respiratory system. The gills are attached to the bases of the legs and sides of the body.

Once again, Executive Chef Peter Levine has devised a special menu that spotlights this cherished symbol of luxury. Says Levine, “This year I kept the flavors light, the ingredient list simple and the presentation pretty and elegant. The lobster stands first and foremost in each dish.”

Lobster Fact: Prior to the mid-19th century, lobster was considered a food for the lower classes: Boston dock workers once went on strike in protest of having to eat lobster more than three times a week, and servants specified in their employment agreements that they wouldn’t be required to sup on lobster more than twice weekly.

This year’s Lobsterpalooza specialties include:

Lighter Fare
Lobster Burger—“Move over, lobster roll...” ($18)
Lobster Soufflé—with creamed corn sauce and avocado mousse, ($21)
Maine Lobster Salad—with lemon-ginger dressing, avocado, watercress, mango, ($20)

Entrées
Lobster Risotto—with bloomsdale spinach, mascarpone cheese, ($32)
Lobster Macaroni and Cheese—with black truffle, parmigiano-reggiano, cream, ($29)
Lobster Stuffed Chicken Breast—with green herb mustard sauce, ($30)
Baked Lobster Casserole—with fresh spinach, short pasta, fontina cheese, cream, shallots, tarragon and herb butter, topped with bread crumbs, ($32)

Lobster Fact: According to the Guinness Book, the largest lobster on record was caught off the coast of Nova Scotia, Canada, weighed 44 lbs, 6 oz., and measured 3 feet, 6 inches long from the end of the tail to the tip of the largest claw. A good method for approximating a smaller lobster’s age is to multiply its weight times four and add three.


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 http://www.waterfrontpier70.com/.

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Media Contact: Andrea Courtney

Randall PR / (206) 624-5757

TMSA Holdings Acquires madwine.com

TMSA Holdings Acquires madwine.com
Site to be Home to Largest Number of Washington Wines Available Anywhere

SEATTLE, Wash.—(October 30, 2009) — TMSA Holdings, owner of Esquin Wine Merchants, has purchased Bellevue-based madwine.com (MadWine). Acquisition of the online wine retailer occurred in April; a complete redesign of madwine.com was completed in late September.

The purchase brings two great brands—MadWine and Esquin Wine Merchants—under one roof. For customers, this will mean unprecedented access to domestic and international wines.

“Pairing MadWine with Esquin is an incredible opportunity for us to expose the great wines of Washington state to the rest of the country,” says Chuck LeFevre, owner of TMSA and Esquin Wine Merchants. “In fact, MadWine will offer more Washington wines than any other on-line retailer.”

By the end of September MadWine will feature 4,000 different domestic and international wines, a nearly 236 percent increase over the 1,700 wines available on the site when the company was purchased in April. Within the next two years the company plans to have 10,000 wines for sale on the site.

Despite the economic downturn, the wine business is booming for TMSA, Esquin and now madwine.com. Since TMSA purchased Esquin in 1997, sales have grown six-times over; inventory has expanded tenfold. TMSA expects the same results for madwine.com. Moreover, TMSA expects to grow MadWine’s 8,000-customer base at a rate similar to Esquin’s, which has expanded from 2,200 customers in 1997 to more than 22,000 customers today.

The partnership between Esquin and MadWine will be a boon for customers in myriad ways. Online shoppers now have access to Washington wines not often seen outside the state. While there will be some overlap with Esquin’s 5,000 different wines, MadWine will have thousands more labels available for its on-line customers. Local MadWine customers can have their orders shipped, but orders will also be available for pick-up at Esquin’s retail location in Seattle. For orders over $250 MadWine will even provide free delivery within the greater Seattle area.

With its acquisition by TMSA, MadWine becomes part of a family business. Stephanie Burkhart, daughter of TMSA owner LeFevre will manage MadWine, along with Esquin Wine Storage. Her sister, Alisha Gosline, will continue to manage Esquin Wine Merchants.

TMSA is the holding company for MadWine and Esquin Wine Merchants, the largest retail wine merchant in Seattle. The store has been part of Northwest landscape since 1969, and is located at 2700 Fourth Avenue South, just four stoplights south of Safeco Field at 4th Ave. South and South Lander. MadWine is located online at www.madwine.com. Visit Esquin at www.esquin.com for more details on upcoming wine tastings, or to sign up for their free monthly wine mailer, or contact the store at (206) 682-7374.

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