Waters Winery and Wines of Substance Now Offer Free Shipping

Waters Winery and Wines of Substance Now Offer Free Shipping
Perfect Time to Stock Up for the Holidays and Beyond

WALLA WALLA, Wash.—(November 30, 2009)— The holidays are here again, and both Waters Winery and Wines of Substance are getting into the spirit of the season by launching free shipping; with minimum orders of three bottles from Waters or six bottles from Substance.

At Waters, founder Jason Huntley and winemaker Jamie Brown are recognized for wines that emphasize the terroir of Walla Walla. Huntley says, “Jamie has a rare gift for wines that aren’t only food friendly and old world in style, but wines that showcase both varietal and vineyard. I can’t think of a better way to appreciate his talent than to do a side-by-side tasting with Waters’ three single-vineyard Syrahs.” Waters’ three single-vineyard Syrahs include:

2007 Loess Vineyard Syrah ($40)
Blend: 97% Syrah, 3% Viognier

2007 Forgotten Hills Vineyard Syrah ($40)
Appellation: Walla Walla Valley
Blend: 100% Syrah

2007 Pepper Bridge Vineyard Syrah ($40)
Appellation: Walla Walla Valley
Blend: 100% Syrah

Huntley, Brown and Greg Harrington (also of Gramercy Cellars) established Wines of Substance in 2007. The brand’s fresh concept and award-winning design take an elemental approach to wine education through their innovative Periodic Table of Washington Wines. Substance’s single-varietal releases transparently showcase the qualities unique to each grape grown in Washington State.

Jamie Brown recommends the 2008 Substance Cabernet Franc as a lighter, highly food friendly wine that pairs to a range of holiday meals. Other current releases include the 2007 Riesling and 2008 Chardonnay, Cabernet Sauvignon, Malbec, Merlot, Syrah and Viognier.

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 Tuesday through Saturday from 10 a.m. to 5 p.m. and by appointment. For more information, call (509) 525-1590, or visit www.waterswinery.com.

For more information on Substance, visit www.winesofsubstance.com.

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Media Contact: Kelsey Simmons
Randall PR / (206) 624-5757 / kelsey.simmons@randallpr.com

Third Floor Fish Cafe to Close on Dec. 19th, 2009 after 15 Years in Kirkland

Third Floor Fish Cafe to Close on Dec. 19th, 2009 after 15 Years in Kirkland
Restaurant Space to Undergo Complete Remodel

KIRKLAND, Wash. – (November 25, 2009) – Third Floor Fish Cafe will serve its last guests on December 19, 2009, after 15 years in the Kirkland community. The slow economy and a shift in business to the newly developed Bellevue dining establishments – coupled with the desire to remodel are factors in the decision. The ownership has decided to undergo a remodel of the restaurant space, and is evaluating a number of options for the finished space. At the top of the list is a private event space, which would accommodate up to 200 people.

Executive Chef Greg Campbell says, “This is definitely sad for us, but we have to make some major updates. We hope these next weeks are a nightly celebration with the friends and guests who have made these past 15 years so memorable.”

• WHO: Third Floor Fish Cafe, a fixture on Kirkland’s waterfront for the last 15 years, has served expert preparations of fresh, seasonal ingredients resulting in classic Northwest cuisine.
  
• WHAT: Third Floor Fish Cafe will close its doors at the end of business on December 19, 2009. At this time the space is expected to undergo a complete remodel.
  
• WHERE: Third Floor Fish Cafe is located in downtown Kirkland on the waterfront at 205 Lake Street South.
  
• WHEN: Saturday, December 19, 2009

The Third Floor Fish Cafe, open since 1994, is located at 205 Lake Street South in Kirkland, Wash. The restaurant is open daily from 5 p.m. to midnight, with happy hour from 4 to 6 p.m. and 9 p.m. to midnight Monday through Saturday and 5 p.m. until closing on Sunday. Executive Chef Greg Campbell expertly prepares a Northwest menu, specializing in seafood and fresh, seasonal flavors. Call (425) 822-3553 or visit www.thirdfloorfishcafe.com for more information.

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

City University of Seattle and AlumniWine Partner to Release First Vintage

City University of Seattle and AlumniWine Partner to Release First Vintage
Custom labeled university wine supports education through scholarship donations

SEATTLE, Wash. — (November 18, 2009) — City University of Seattle recently teamed up with AlumniWine to release three new custom labeled wine products to support student scholarships. With every purchase of CityU of Seattle’s signature President’s Reserve, President’s Select or Signature White, AlumniWine will generously donate 20 percent of the sale price to the university’s General Scholarship Fund.

CityU is the first university to partner with AlumniWine. The business was founded in 2009 by CityU Alumna Patricia Templeman (Class of 2008, Master of Business Administration) in partnership with Lori Randall of Randall PR and CityU Alumnus Bob Delf of Northwest Cellars (Class of 1983, Master of Business Administration). The three established AlumniWine with the goal of raising money for universities and alumni organizations with academically branded privately-labeled wines. The company gives back a portion of all sales to support scholarships or alumni programs.

“Our wine program can help universities at a time when fundraising faces challenges,” Templeman says. “It’s a fun program that offers alumni an easy way to give back.”

The first three wines released by AlumniWine and CityU originate from distinguished vineyards and have won numerous awards.

• President’s Reserve Vintner’s Blend ($28) is a silky, smooth Columbia Valley Bordeaux blend. The wine won Vintner's Honor in the 2008 Seattle Wine Awards, a bronze at the Finger Lakes International wine competition and earned 90 points from Wine & Spirits Magazine.
  
• President’s Select ($19) is a 2005 merlot from Yakima Valley’s Olsen Estates, Roza Ridge and 3 Rocks Vineyards. It took the gold in the Grand Award of Excellence in the 2008 Seattle Wine Awards, double gold at the Finger Lakes International wine competition and a bronze in the Dallas Morning News wine competition.
  
• Signature White ($19) is a blend of Sauvignon Blanc and Chardonnay from Columbia Valley. The 2009 Seattle Wine Awards awarded it gold for its bold intensity and Wine Press Northwest gave the wine its highest accolade of “Outstanding.”

CityU will debut all three wines at its Global Innovations Gala on November 18.

“We’re always looking for innovative ways to help our students achieve their dreams. We've teamed up with AlumniWine as a way to showcase our General Scholarship Program and raise money for students who need tuition assistance to pay for classes, books and other expenses,” says Eileen Ryan-Rojas, CityU Director of Alumni Relations and Development.

“It’s incredibly fulfilling to help people get an education that will better their lives; especially people who don’t have access to other financial help, but really deserve the opportunity,” Templeman says.

AlumniWine offers award-winning wines made with grapes from Washington State’s premier vineyards. A portion of the purchase price from these academically labeled wine bottles goes to fund scholarships and academic programs for participating universities. For more information, or to order AlumniWine, visit alumniwine.com.

About CityU: Founded in 1973 in Seattle, Washington, City University of Seattle is a private, not-for-profit university that has awarded over 45,000 degrees and certificates worldwide. City University of Seattle’s goal is to change lives for good by offering high quality and relevant online and in-class education options to any person in the world with a desire to learn. The university is comprised of The School of Management, The Gordon Albright School of Education, and The Division of Arts and Sciences. Headquartered in the Pacific Northwest, City University of Seattle offers classes at locations throughout Washington, Hawaii, Canada, Mexico, Slovakia, Greece, Bulgaria, Romania, the Czech Republic, and China.

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

Northwest Cellars Gives Back During the Season of Giving

Northwest Cellars Gives Back During the Season of Giving
Now Through December 31, Winery is Donating 20% of Purchases to Fred Hutchinson Cancer Research Center

KIRKLAND, Wash.— (November 30, 2009)—Northwest Cellars has hit upon a way for customers to both give to a very worthy cause and get a head start on their own holiday giving. Purchase Northwest Cellars’ wines online or in the tasting room using the coupon code “hutchgala” from December 1st through 31st, 2009, and 20 percent of the total will be donated to Fred Hutchinson Cancer Research Center.

Based in Kirkland, Northwest Cellars produces and distributes high-quality, affordable wines that can either be custom-labeled or are available with Northwest Cellars’ own label. Northwest Cellars’ wines are highly-regarded by both wine reviewers and clients, and have won many awards. One of their wines was recently featured in Food & Wine magazine’s holiday guide.

While all of Northwest Cellars’ wines are eligible for the donation program, three award-winning wines will be featured at the Hutchinson Center’s premier fundraiser, the Hutch Holiday Gala to be held on Saturday, December 5. The featured wines include:

2008 Adagio [Columbia Valley]
61% Sauvignon Blanc, 39% Chardonnay
Gold 2009 Seattle Wine Awards; Outstanding! Winepress NW

2005 Intrigue [Columbia Valley]
50% Merlot, 28% Syrah, 16% Cabernet Sauvignon, 4% Cabernet Franc, 2% Petit Verdot
90 Points Wine and Spirits Magazine; Outstanding! Winepress NW

2005 Merlot [Yakima Valley]
75% Merlot, 13% Syrah, 12% Cabernet Sauvignon
Double Gold Finger Lakes International Wine Competition; Gold, 2008 Seattle Wine Awards

Says Northwest Cellars’ founder Bob Delf, “I can’t think of any better way to toast the holiday season. I lost a brother to cancer nearly 10 years ago, so the work they do at the Hutch is personally very important to me.”

Charitable giving and the gift of fine wine: Embrace the holiday spirit.

The Fine Print: This donation program applies to retail purchases from Northwest Cellars only, not wholesale. Other wines already designated as having a charitable affiliation, such as Rachel Red or Rescue Red, are exempt from the promotion.


Northwest Cellars is located in Kirkland, Wash. at 11909 124th Avenue NE, and produces high quality, affordable wines with the Northwest Cellars label or a custom–designed label. The custom–labeled wines are ideal for special events, restaurants, hotels, corporate and personal gifts, private clubs, non–profit fundraisers, and regional or community–based projects, as well as special occasions such as weddings, anniversaries, birthdays and grand openings. Let Northwest Cellars help you to uncork the possibilities! Find Northwest Cellars on Facebook under “Northwest Cellars” and on Twitter under nwcellars. For more information visit Northwest Cellars online at www.northwestcellars.com.

About Fred Hutchinson Cancer Research Center
Fred Hutchinson Cancer Research Center‘s interdisciplinary teams of world-renowned scientists and humanitarians work together to prevent, diagnose and treat cancer, HIV/AIDS and other diseases. Their researchers, including three Nobel laureates, bring a relentless pursuit and passion for health, knowledge and hope to their work and to the world. For more information, please visit www.fhcrc.org.

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To Your Health!

Media Contact: Kelsey Simmons
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

El Gaucho Portland Welcomes Pastry Chef Quinne Salameh

El Gaucho Portland Welcomes Pastry Chef Quinne Salameh
Talented Pastry Chef Adds A Distinct New Flavor to El Gaucho’s Legendary Tableside Dessert Program

PORTLAND, Ore.—(November 9, 2009)— El Gaucho is thrilled to introduce Quinne Salameh, an inspired pastry chef who is expanding the restaurant’s dessert program to complement such old-school, nostalgic classics as Bananas Foster and Cherries Jubilee, expertly prepared tableside.

Immersed in food culture since her childhood in Monterey Bay, California, Quinne has spent a total of nearly 12 years working in the culinary industry. Her background is a marriage of the Arabic cooking she learned from her father’s side of the family and the classic American cuisine of her Midwestern mother, both traditions known for delectable, irresistible sweets.

She worked in kitchens throughout college, honing her appreciation for sweets and desserts at Marini’s Candies (Santa Cruz, California). After graduation, she moved to Portland where she enrolled in the Oregon Culinary Institute. A quick learner, she honed her talents at Portland’s Roux before becoming Assistant Pastry Chef and Cook at Veritable Quandary.

As a pastry chef, Quinne focuses on regional, seasonal ingredients, bringing Oregon’s wide variety of fresh ingredients to their full, tantalizing potential on the plate.

Says Quinne, “It’s really exciting to imagine the range of possible desserts that will complement the iconic El Gaucho menu. The favorites will always be here, naturally, but there’s a whole new world of retro desserts I’ll be producing to tempt our guests’ palates.”

El Gaucho is a grown-up refuge, defined by their polished, personalized service, authentic, swanky-supper-club ambiance, and the finest beef available. Quinne’s desserts provide yet another reason to linger over dinner at Portland’s ever popular steak house.

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.

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

Holiday Cooking Class Returns to icon Grill

Holiday Cooking Class Returns to icon Grill
Chef Nick Showcases icon Holiday Favorites

SEATTLE, Wash.—(November 10, 2009)—Back by popular demand, the holiday cooking class has returned to Seattle’s icon Grill.

“I love helping people find a new way to celebrate the holidays, and maybe even start a new holiday tradition of their own. At icon Grill we really love celebrating the Christmas season,” explains Chef Musser, referencing his annual, over-the-top decorations of holiday trees and lights that have become a tradition at the restaurant.

The cooking class begins with a demo of holiday favorites by Executive Chef Nick Musser: Holiday Wreath Salad, Partridge in a Pear Tree, Candy Cane Cake, and Homemade Eggnog. Cost is $50, which includes the cooking demonstration and lunch (tax, tip and alcohol purchases additional).

Sunday, December 6, 10 a.m. – 1 p.m., at icon Grill ($50)

Reservations for either class are required and can be made by calling icon Grill at (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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Media Contact: Kelsey Simmons
Randall PR / (206) 624-5757