Sizzle & Swirl

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

2009-11-09T09:46:00.000-08:00

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.

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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

2009-11-04T11:55:00.000-08:00

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

2009-11-04T10:21:00.000-08:00

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

2009-11-04T09:49:00.000-08:00

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

2009-11-04T09:43:00.000-08:00

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

2009-11-04T09:37:00.000-08:00

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

2009-10-30T14:10:00.000-07:00

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

Barrio Celebrates Día de los Muertos in Modern Mexican Style -

2009-10-28T13:53:00.000-07:00

Barrio Celebrates Día de los Muertos in Modern Mexican Style
Food and drink specials all day Saturday, October 31st

Seattle, Wash. – (October 28, 2009) – Barrio embraces its Mexican heritage with a special ode to “Día de los Muertos.” The Mexican holiday is traditionally celebrated between October 31 and November 2 by families and friends gathering to remember those who have died. Barrio will prepare food and drink specials, which will be in effect all day, Saturday, October 31, at both the Seattle and the newly opened Bellevue location. Barrio’s regular menu will also be available.

WHO: Barrio Capitol Hill and Barrio Bellevue
WHAT: Drink Specials

Paloma de la Muerte ($7)
El Jimador Silver, Blood Orange Juice, Agave, Lime, Sea Salt
La Paraiso ($6)
El Jimador Silver, Baja Spiced Syrup, Lillet Blanc, Lime
Pitcher of Sangria ($22)
Pitcher of Tecate ($12)
$1 off any Mexican bottled beer

Food Specials
Cantina Potatoes ($4)
Mini Masa Cakes ($5)
With ancho salsa
Border Sliders ($4, each)
American Kobe beef patty with jack cheese, pickled jalapeños, avocado and habanero aioli
Chorizo Gorditas ($5)
Queso Oaxaca and fresh tomato salsa
Dry Rubbed Chicken Wings ($6)
With cilantro buttermilk dressing
“Special Heat” Chicken Wings ($6)
With cilantro buttermilk dressing

WHERE: Barrio Seattle is located at 1420 12th Ave. on Capitol Hill. For a link to a map, click here. Recently opened, Barrio Bellevue is located at NE 4th St and 106th Ave. NE on the retail level of downtown Bellevue’s Bellevue Towers. For a link to a map, click here.
WHEN: Saturday, October 31st, all day

Barrio offers modern, Mexican cuisine with creative, classically balanced Latin-focused cocktails. Barrio Capitol Hill is located at 1420 12th Ave., Seattle, Wash., and is open Monday through Thursday 11:30 a.m. until midnight; Friday 11:30 a.m. until 1 a.m.; Saturday 10:30 a.m. until 1 a.m.; and Sunday 10:30 a.m. until midnight.

Barrio Bellevue is located at NE 4th St and 106th Ave. NE, Bellevue, Wash., and is open Monday through Thursday, 11 a.m. until 11 p.m.; Friday, 11 a.m. until 1 a.m.; Saturday, 10 a.m. until 1 a.m.; Sunday 10 a.m. until 10 p.m. For more information, please see Barrio Restaurant online at www.barriorestaurant.com.

Heavy Restaurant Group is the management team supporting Barrio, Purple Café and Wine Bar, and all future concepts. Heavy’s management office is located at 1218 Third Ave., Ste. 900, Seattle, 98101 (206-838-3852). For information, please see Heavy Restaurant Group online at www.heavyrestaurantgroup.com.

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

SIP. AT THE WINE BAR & RESTAURANT OPENS NEW 5TH AND MADISON DOORS WITH CHARITABLE EVENTS

2009-10-28T13:31:00.000-07:00

SIP. AT THE WINE BAR & RESTAURANT OPENS NEW 5TH AND MADISON DOORS WITH CHARITABLE EVENTS

V.I.P. Dinner to Support Camp Korey; Grand Opening Party to Benefit St. Jude Children’s Research Hospital

November 17 & 19

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SEATTLE, Wash.—(October 27, 2009)— Roll out the red carpet, Seattle! Sip. at the wine bar and restaurant is inviting guests to the first viewing of its newest location while giving to deserving causes. The restaurant, located at 5th and Madison, is hosting two pre-opening events, both of which will benefit children’s charities:

Sip. VIP Wine Dinner featuring DeLille Cellars
Tuesday, November 17 from 5 to 10 p.m.
A sit-down dinner featuring live jazz and 3-courses of refined American Cuisine paired with DeLille Cellars’ outstanding, award-winning wines. Price is $100 per person, with part of the proceeds benefiting Camp Korey; reservations required and can be made by calling 425.391.6612, Ext. 810.

Sip. Grand Opening Party
Thursday, November 19 from 5 to 9 p.m.
A lively event showcasing the distinguishing features of Sip. with complimentary appetizers and wine pours and live jazz entertainment. Price is $20 per person, with all profits benefiting St. Jude; reservations not necessary.

WHO: Sip. at the wine bar & restaurant

WHAT: Two Charitable Grand Opening Events
· V.I.P. Wine Dinner
· Grand Opening Party

WHERE: Sip. Seattle
909 5th Ave. Seattle, WA 98101

WHEN: Tuesday, November 17 and Thursday, November 19

Sip. at the wine bar and restaurant in downtown Seattle officially opens its doors 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; 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 www.siprestaurant.com.

About St. Jude: St. Jude Children’s Research Hospital is internationally recognized for its pioneering work in finding cures and saving children with cancer and other catastrophic diseases. St. Jude is the first and only pediatric cancer center to be designated as a Comprehensive Cancer Center by the National Cancer Institute. Founded by late entertainer Danny Thomas and based in Memphis, Tenn., St. Jude freely shares its discoveries with scientific and medical communities around the world. St. Jude is the only pediatric cancer research center where families never pay for treatment not covered by insurance: No child is ever denied treatment because of the family’s inability to pay. St. Jude is financially supported by ALSAC, its fundraising organization. For more information, please visit www.stjude.org.

About Camp Korey: Camp Korey serves children with serious and life-threatening illnesses, providing summer camp sessions, hospital outreach, family weekends, and specialty programs at no cost to families. A Provisional Member in the Association of Hole in the Wall Camps, a global organization founded by Paul Newman in 1988, Camp Korey is located at the historic 817-acre Carnation Farm less than an hour from Seattle. Campers find acceptance and renewed strength through specially designed activities, intensive medical support, and the company of true peers. A 501(c)3 organization, Camp Korey is only able to offer respite to Northwest children and families through the generosity of supporters. Connect with Camp Korey at www.campkorey.org.

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

Holiday Inspired Menu Makes Annual Debut with New Additions

2009-10-28T13:25:00.000-07:00

Holiday Inspired Menu Makes Annual Debut with New Additions
icon Grill Embraces the Christmas Spirit with Seasonal Menu and Décor

SEATTLE, Wash.—(October 27, 2009)—icon Grill’s ambiance and satisfying menu make it a destination year-round. During the Christmas season, though, Chef Nick Musser infuses the menu with a special holiday spirit.

“The holidays just aren’t the holidays without a meal at icon Grill,” explains Chef Nick, “I am a huge Christmas nerd. I always go over the top with decorations and sweets. I’m lucky enough to be able to dedicate an entire menu to my obsession!”

November 27th, the Friday after Thanksgiving, icon Grill pulls out all the decorating stops: Wrapped presents are heaped beneath numerous lushly decorated trees in a dining room festooned with ornaments, garlands, wreaths and lights. The surroundings are echoed in themed dishes, such as:

The Grinch’s Roast Beast
An individual version of the grand finale roast beef from the “Grinch Who Stole Christmas,” our
roast beef is marinated overnight with fresh herbs, cranberries and red wine; then roasted to order, hand sliced by the chef and served with our “Who” holiday potato smash and ”Who” jus ($20.95)

Holiday Wreath Salad
The original edible holiday decoration, with smoked chicken, toasted hazelnuts, dried cranberries, blue cheese and apples in a pomegranate vinaigrette. ($14.95)

Partridge in a Pear Tree
Sherry and fresh thyme-marinated game hen, oven-roasted with a ginger cranberry glaze, served with winter root puree and roasted pears ($19.95)

Candy Cane Cake
Alternate layers of red velvet and white chocolate cakes, spiked with Rumplemintz and finished with a creamy white chocolate icing ($8.95)

“Build Your Own” Holiday Cookie Plate
Rich, buttery sugar cookies and gingerbread men served with a variety of colorful and tasty toppings ($7.95)

icon Grill delivers a unique yuletide experience that’s sure to be a new Christmas tradition.

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

0/8 Seafood Grill & Twisted Cork Wine Bar Kick Off the Holiday Season with Festive Offerings

2009-10-23T09:54:00.000-07:00

0/8 Seafood Grill & Twisted Cork Wine Bar Kick Off

the Holiday Season with Festive Offerings
Extended Happy Hour, Half-Priced Wines and Private Dining Promotions Help Patrons Celebrate in Style

BELLEVUE, Wash.—(October 22, 2009)—‘Tis the season for celebrating and for generosity, and 0/8 Seafood Grill & Twisted Cork Wine Bar will be giving back to their loyal patrons like never before. Half-priced bottles of wine, an extended happy hour and private dining specials—just in time for seasonal parties—put a little “ho-ho-ho” back into holiday budgets.

0/8 Seafood Grill & Twisted Cork Wine Bar share an award-winning wine list, populated by “wines you know and love”: familiar vintages and varietals that customers request and return to again and again, all offered at great value. Through January 31, 2010, that value has been doubled.

In the 0/8 dining room, guests may purchase select bottles for half price with the purchase of two entrées at any meal—breakfast, lunch or dinner—every day of the week. The select list of 20 wines includes several Champagnes and sparkling wines, such as Veuve Cliquot Yellow Label for $47.50, a perfect complement to any holiday outing. Favorites include 2006 Mark Ryan Long Haul for $34 and 2006 Chateau St. Michelle Cold Creek Chardonnay for $26.

Twisted Cork Wine Bar traditionally features half-priced wines by the glass during happy hour, and now until the end of January all of these select pours are half-priced all day long and happy hour has been extended by an hour. With nearly a dozen food items ranging from $1.95 to $5.95 daily from 3:00 p.m. to 7:00 p.m. combined with half-priced wine, Twisted Cork and its comfortable ambiance make a relaxing after work or post-holiday-shopping destination.

Private dining has never been easier or more appealing. For the months of November and January, 0/8 is reducing their food and beverage minimum charges by 50 percent. Call Kymmie Johnson at 425.637.0808 for assistance with scheduling a family gathering or office party.

Ready or not, the holidays are just around the corner. Starting now, 0/8 and Twisted Cork are set to make the season a little brighter and merrier for everyone—so why wait?

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 Sunday through Tuesday 6:30 a.m. to 11 p.m.; Wednesday through Saturday 6:30 a.m. to 1 a.m. More information and menus at www.08seafoodgrill.com. For reservations, call (425) 637-0808.

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

Santa Brunch, a Seattle icon

2009-10-16T13:26:00.000-07:00

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:

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

2009-10-16T13:20:00.000-07:00

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/.

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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

2009-10-16T13:12:00.000-07:00

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.

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

Cooper Mountain Vineyards Celebrates 10th Year as a Biodynamic Winery

2009-10-14T13:34:00.000-07:00

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.

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

2009-10-12T15:52:00.001-07:00

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.

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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

2009-10-12T15:44:00.000-07:00

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.

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

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

2009-10-12T15:39:00.000-07:00

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/.

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

“Feast” Your Eyes on Thanksgiving Offerings from Around the Northwest

2009-10-12T10:57:00.000-07:00

“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

Tsillan Cellars to Release First Malbec

2009-10-09T12:34:00.000-07:00

Tsillan Cellars to Release First Malbec
Winery First to Recognize Chelan AVA’s Geographical Link to Mendoza, Source of Exemplary Argentinean Malbecs

CHELAN, Wash.—(September 29, 2009) — Tsillan Cellars is celebrating the release of their first Estate Malbec under the newly minted Lake Chelan AVA label.

Malbec originated in the Bordeaux region of France as one of the five primary blending grapes before finding its niche in the sun-drenched Mendoza region of Argentina. Nestled against the Andes Mountains, the Mendoza region boasts a dry, continental climate that produces first-rate Malbec grapes.

In 2002, Tsillan Cellars owner and founder Dr. Bob Jankelson observed the striking similarity between Chelan’s continental climate and Argentina’s Mendoza region and planted Malbec vines. Much like the vineyards of Mendoza, Tsillan Cellars’ estate Malbec vineyards lie directly adjacent to the North Cascade Mountains, and enjoy roughly 300 days of sunshine per year, receive approximately 8–10 inches of annual precipitation and see some 3,000 heat units distributed over long, hot summer days and cool nights. Mendoza also shares an undeniably rich apple-growing history with the Chelan Valley.

When Tsillan Cellars planted their first Malbec vines it was with the intent of using it as a traditional Bordeaux blender, however barrel-tasting the 2004 vintage identified the Estate Malbec as a “star” that was too good to mix. Jankelson immediately planted additional acreage.

The first release of Tsillan Cellars’ Estate Malbec will be offered to wine club members in November with the opportunity to purchase through Thanksgiving. It becomes available to the general public on December 1st.

2007 Tsillan Cellars Estate Malbec ($23)
Harvest date: October 7, 2007
Brix at harvest: 24
80% Malbec, 20% Merlot
Aged: 18 months on French oak, 40 percent new; 60 percent used.
Tasting notes: Bright red hues fill the glass from edge to edge. The nose shows amazing aromas of cherry, violet and rose with pleasing waves of vanilla, maple and subtle anise. The palate welcomes bright cherry, plum and currant with distinctive note of spice, finishing with smooth tannin and pleasant acid balance. This Estate Malbec is a wonderful food-pairing wine; it is particularly fine with red meat and hearty game.

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 from noon until 9 p.m. For more information, call (509) 682-9463 or visit www.tsillancellarswines.com

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Source: Dr. Robert Jankelson, Owner and Founder

Available for Interview: Dr. Robert Jankelson to speak about Chelan’s AVA and Tsillan vintages

Media Note: Samples are available upon request, as available

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

2009-10-09T12:21:00.000-07:00

El Gaucho®’s Fourth Annual “Shooting for the Stars” Raises over $55,000
Fundraiser Benefits the Hemophilia Foundation of Oregon and the OHSU Oregon Regional Hemophilia Treatment Center

PORTLAND, Ore.—(October 8, 2009)—The Fourth Annual “Shooting for the Stars” was held at El Gaucho Portland Sunday, September 20. The event, which featured a putting challenge, raised over $55,000 for the Hemophilia Foundation of Oregon and the OHSU Oregon Regional Hemophilia Treatment Center.

For this spirited evening, El Gaucho’s swanky interior was transformed into a Las Vegas-style casino and featured a three-round putting challenge, offering lucky putters the chance to win $10,000. Guests enjoyed a live auction, El Gaucho’s signature 28-dry aged Certified Angus Beef® Prime tenderloin kabobs, prime rib and Caesar salad prepared from scratch coupled with one-of-a-kind cocktails designed by Mark Joseph and fabulous wine.

With each paddle raised, the live auction helped make a difference in the lives of those coping with the challenges of chronic bleeding disorders. Some impressive winning lots were:

Diamond Ring, a beautiful 1952 original right hand ring in platinum with just over one carat in diamonds ($1900).
Maui Vacation, a 6 day/5 night package in sunny Kihei across from Maui’s finest beaches of sparkling crystal-blue waters, tropical trade winds and azure skies ($1800).
Black Butte Getaway, a one week stay in a four bedroom home on .46 acres with stunning views of the Big Meadow and Mt. Jefferson ($1600).

The Golden Ticket Raffle also raised $2800 and the Special Appeal “Raise the Paddle” raised $7,900. Surprisingly, there was no putting challenge winner of the night.

All proceeds from Shooting for the Stars will support the Hemophilia Foundation of Oregon (HFO) and the Oregon Health and Science University’s Oregon Regional Hemophilia Treatment Center (HTC). Both organizations enhance the lives of people with bleeding disorders and their families through research, medical care, education, insurance assistance, advocacy and special activities like the HFO educational summer camp for children and teens with bleeding disorders. The Hemophilia Foundation of Oregon began this innovative week-long summer camp in 1970. At camp, young people can experience the outdoors while learning to manage their bleeding disorder in a safe and supportive environment.

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.

More information on the Hemophilia Foundation of Oregon can be found at www.hfo.info.

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Editor’s Note: High-resolution photos are available upon request.

Media Contact: Andrea Courtney
Randall Public Relations
(206) 624-5757 / andrea.courtney@randallpr.com

Kerri Lewis
Mackay Restaurants
(206) 352-1450 x12 / klewis@mackayrestaurants.com

Source: Dr. Michael Recht, MD, PhD
Adjunct Associate Professor of Pediatrics
Oregon Hemophilia Treatment Center, Oregon Health and Science University
(503) 784-8716/ rechtm@ohsu.edu

Purple Café & Wine Bar Opens October 6th in Bellevue Towers

2009-10-09T11:24:00.000-07:00

Purple Café & Wine Bar Opens October 6th in Bellevue Towers

Bringing Dramatic Interiors, Sophisticated Cuisine and an Extraordinary, Global Wine Selection to Downtown Bellevue

BELLEVUE, Wash.—(October 1, 2009)— When Purple Café and Wine Bar opens October 6th on the street level of Bellevue Towers (NE 4th St. and 106th Ave. NE), it will become the fourth outpost of Larry and Tabitha Kurofsky’s stylish, urban wine bar.

Purple Bellevue boasts a vibe similar to the downtown Seattle flagship: Chic, bustling and industrial, with wine country-inspired warmth. In addition to the heavy, wrought-metal furnishings, two rounded, wrought-metal semi-private dining “areas”—unique to this site—host parties of up to 15. Open at the top and entry, these elegant, sculptural, semi-private spaces provide separation without seclusion, so guests won’t sacrifice the buzz and excitement of the 175-seat dining room, which includes a tasting bar, wine bar and lounge. Purple Bellevue shares a private dining space with neighbor Barrio, which seats up to eighty, and is perfect for anything from business meetings to large banquets.

Bellevue’s answer to Seattle’s famous spiral wine tower is a set of similarly dramatic “wine libraries,” with rows of floor-to-ceiling shelves with the ability to house some 15,000 bottles of wine.

Says owner Larry Kurofsky, “We wanted a stylistic equal to our Seattle space, and we’re thrilled with the result. The design and construction teams have really outdone themselves. It’s dramatic with great flow.”

Purple Bellevue’s menu will feature the same classic American styles and seasonal Northwest ingredients that keep guests flocking to the other locations. Executive Chef Mike Davis and Chef de Cuisine Casey Barnes will oversee the menu, which will have several items unique to the Bellevue restaurant. Chef Davis is best recognized for his distinguished, wine-centric restaurant 26Brix (Walla Walla), and is excited to add his unique signature to Purple’s eclectic, inventive menu with dishes such as Dungeness Crab Ravioli, Autumn Vegetable Salad and Roasted Rack of Lamb with Spicy Lamb Sausage.

Recently named Seattle magazine’s Sommelier of the Year, Wine Director Dawn Smith is putting her expert spin on Purple Bellevue’s extensive wine and beverage program. Purple Bellevue will pay homage to outstanding Washington State and domestic selections, and the broad, deep wine list will also be distinguished by global favorites and lesser-known varietals.

Purple Bellevue is ideal for a quick business meeting, a leisurely lunch, an after-work glass of wine or a special-occasion dinner.

Purple Bellevue will be open Monday through Thursday, 11 a.m. until 11 p.m.; Friday and Saturday 11 a.m. until midnight; and Sunday, 11 a.m. until 10 p.m. Reservations are accepted for parties of all sizes.

Purple Café and Wine Bar is a multifaceted food and wine concept specializing in an eclectic Northwest-inspired menu coupled with an extensive global wine selection, including 90 wines by the glass, wine flights, and hundreds more wines by the bottle.

Purple is a two time winner of Evening Magazine’s “Best of Western Washington” contest in the category of “Best Wine Bar,” and has been awarded Wine Spectator’s “Award of Excellence” and Wine Enthusiast’s “Award of Ultimate Distinction.” In 2008 Purple was named “Best Place for Wine Tasting” and “Best Washington Wine Focused Wine Bar” by Seattle Magazine.

Purple is opening October 6, 2009 in downtown Bellevue at NE 4th St and 106th Ave. NE, Bellevue, Wash. (425) 502-6292, with locations at 323 Park Place Center, Kirkland, Wash. (425-828-3772), 1225 Fourth Ave., Seattle (206-829-2280) and 14459 Woodinville-Redmond Rd. NE, Woodinville, Wash. (425-483-7129). Purple Café and Wine Bar’s management office is located at 1218 Third Ave., Ste. 900, Seattle, 98101 (206-838-3852). Visit www.thepurplecafe.com for hours and more information.

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

Media Note: Media dinners are available upon request. Please contact Kelsey Simmons.

El Gaucho SEATTLE ADDS FIVE NEW SAUCY BURLESQUE SHOWS

2009-10-09T11:01:00.000-07:00

El Gaucho SEATTLE ADDS FIVE NEW SAUCY BURLESQUE SHOWS

Blue Moon Cabaret Opening in Pampas Room October 16

SEATTLE, Wash.—(October 06, 2009)— Guaranteed to thrill, entertain and tease, the swanky Pampas Room at El Gaucho Seattle has added five new dates to its lineup of dinner and burlesque shows throughout October, November and December. In addition to opening night on October 16, El Gaucho has added the following dates and shows:

Blue Moon Cabaret
November 6 and December 4, 7:30
Featuring a rotating cast of performers such as Miss Indigo Blue, Michelle Le More, Angie Pontanie, the Shanghai Pearl, Alotta Boutté, Inga Ingenue and Paula the Swedish Housewife

Dark Side of the Moon Burlesque
October 30, November 20 and December 18, 7:30
Featuring a rotating cast of performers such as Fuchsia Foxxx, Armitage Shanks, Evilyn Sin Claire, Jenny Penny and Sydni Deveraux

Admission includes a four-course, set dinner menu with choice of entrée (to view menu, click here). Full bar and wine list available. Tickets vary in price from $100 to $225 per person and are available at El Gaucho, (206) 728-1337.

Front-row table seating costs $225 per person and includes a bottle of Veuve Clicquot per couple
Regular table seating costs $130 per person
Bar seating costs $100 per person

Both shows will be produced and directed by Miss Indigo Blue (www.missindigoblue.com) and Xavier Frost of The 4 Horsemen Productions (www.the4horsemen.org).

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 single malt Scotch lists. Offering intimate private dining and nightly live music, El Gaucho’s bar was recently named one of the “Best Places to Network” by Seattle Business, “Readers’ Choice for Best Steak” by Seattle Magazine, and has earned five Wine Spectator “Awards of Excellence” and three “Best of Awards of Excellence.” Located at 2505 First Ave., El Gaucho is open Monday through Thursday from 5 p.m. to midnight, Friday and Saturday 5 p.m. to 1 a.m. and Sunday from 5 p.m. to 11 p.m. For more information, call (206) 728-1337 or visit www.elgaucho.com.

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

Blue Moon Cabaret & Dark Side of the Moon Burlesque
Menu

AMUSE
Lobster and basil crostini
Lamb skewers, mint, lemon, olives
Caprese skewers

ROASTED BEET SALAD
Walnuts, pancetta, bleu d’ Auvergne, sherry vinaigrette

Choice of:
FILET MIGNON
Braised leeks, truffle demi glace

GRILLED ALASKAN SALMON
Roasted fennel, petite herb salad, lemon butter

CHICKEN EL GAUCHO
Lobster medallions, béarnaise

Add:
Grilled Jumbo Prawns ($14)
Lobster Medallions ($19)

All entrees come with vegetable gratin

DESSERT TRIO
Chocolate ganache, banana bread pudding, seasonal fruit tart

Solstice Restaurant Group Welcomes New General Managers

2009-10-09T10:57:00.000-07:00

Solstice Restaurant Group Welcomes New General Managers

Shawn Lee to Oversee Both 0/8 Seafood Grill & Twisted Cork Wine Bar; Ellie Chin to Helm STIR / Martini + Raw Bar

BELLEVUE, Wash.—(October 6, 2009)—Solstice Restaurant Group announces that Shawn Lee and Ellie Chin have been hired as general managers at 0/8 Seafood Grill & Twisted Cork Wine Bar and STIR / Martini + Raw Bar, respectively. Each offering remarkable industry expertise, Lee and Chin will be responsible for staff training, human resources, and overseeing daily operations at the Bellevue Place properties.

Shawn Lee brings more than 20 years of experience to 0/8 & Twisted Cork. A Bachelor’s Degree in Hospitality and Restaurant Management led to positions as a banquet manager, a multi-unit restaurant manager, and General Manager and Director of Operations for a local restaurant group. While a food and beverage director for Sheraton and Hilton Hotels, he was named Manager of the Year multiple times. Lee has also owned a sushi distribution company and a full-service catering company.

Despite his breadth of experience, Lee’s philosophy remains simple and eloquent: “Food is a universal language, and it’s what bonds people together.”

The vivacious Ellie Chin is a household name on the local restaurant scene. Best known as a restaurateur, having launched Ovio Bistro and O2 in West Seattle and Market Street Bistro in Ballard, Chin began her gastronomic career at Canlis and also worked in some of Seattle’s most respected restaurants, including El Gaucho and Wild Ginger. Interest in catering and banquet services led her to management positions at Woodland Park Zoo, the Westin Hotel, and the Washington State Convention Center, presiding over events with staffs of 200 and guest lists numbering in the thousands.

“We are thrilled to have found two people with the depth of restaurant expertise and breadth of management experience that both Shawn and Ellie have. We are proud to welcome such qualified General Managers into our Solstice Restaurant Group family,” owner Matt Bomberger said.

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 Sunday through Tuesday 6:30 a.m. to 11 p.m.; Wednesday through Saturday 6:30 a.m. to 1 a.m. More information and menus at www.08seafoodgrill.com. For reservations, call (425) 637-0808.

Opened August 2009, STIR Martini + Raw Bar focuses on precise mixology paired with simple and contemporary raw preparations of poke, sushi, ceviche, tartare and oysters and an all-day menu of NW and Asian influenced seafood. The restaurant offers an intimate, indoor urban lodge-feel with modern elements. Open daily from 11a.m. to 1 a.m., STIR is located at 10500 NE 8th Street, Suite 125 Bellevue, Wash. in the Bellevue Place Wintergarden, just off the grand staircase of the Bellevue Hyatt. More information and menus at www.stirmartinibar.com. For reservations, call (425) 646-7847. Follow us on Twitter @StirBellevue.

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

Purple Café & Wine Bar Opens

2009-10-09T10:50:00.000-07:00

Purple Café & Wine Bar Opens
Today, October 6th

Heavy Restaurant Group Brings Its Chic Urban Wine Bar to Bellevue Towers

BELLEVUE, Wash. – (October 6, 2009) – Bellevue’s Purple Café & Wine Bar boasts a similar bustling, industrial chic vibe as the Seattle location. Here, though, dramatic “wine libraries” house the impressive wine collection, with rows of floor-to-ceiling shelves with the ability to hold some 15,000 bottles of wine. Wine Director Dawn Smith has put her expert spin on the global wine program, while Executive Chef Mike Davis introduces several signature dishes to Bellevue’s menu such as Roasted Rack of Lamb with Spicy Lamb Sausage. The restaurant will serve lunch and dinner seven days a week.

WHO: Heavy Restaurant Group opens its sixth restaurant with its fourth location of Purple Café & Wine Bar. www.heavyrestaurantgroup.com
WHAT: Purple Café & Wine Bar serves new American cuisine, which highlights seasonal Northwest ingredients.
WHERE: Located at NE 4th St and 106th Ave. NE on the retail level of downtown Bellevue’s Bellevue Towers. For a link to the map of Purple Bellevue, click here.
WHEN: Tuesday, October 6th, 11 a.m.
Regular hours of operation will be Monday through Thursday, 11 a.m. until 11 p.m.; Friday and Saturday 11 a.m. until midnight; and Sunday, 11 a.m. until 10 p.m. Reservations are accepted for parties of all sizes.

Purple Café and Wine Bar is a multifaceted food and wine concept specializing in an eclectic Northwest-inspired menu coupled with an extensive global wine selection, including 90 wines by the glass, wine flights, and hundreds more wines by the bottle.

Purple is a two time winner of Evening Magazine’s “Best of Western Washington” contest in the category of “Best Wine Bar,” and has been awarded Wine Spectator’s “Award of Excellence” and Wine Enthusiast’s “Award of Ultimate Distinction.” In 2008 Purple was named “Best Place for Wine Tasting” and “Best Washington Wine Focused Wine Bar” by Seattle Magazine.

Purple is located in downtown Bellevue at NE 4th St and 106th Ave. NE, Bellevue, Wash. (425) 502-6292; at 323 Park Place Center, Kirkland, Wash. (425-828-3772); 1225 Fourth Ave., Seattle (206-829-2280) and 14459 Woodinville-Redmond Rd. NE, Woodinville, Wash. (425-483-7129). Purple Café and Wine Bar’s management office is located at 1218 Third Ave., Ste. 900, Seattle, 98101 (206-838-3852). Visit www.thepurplecafe.com for hours and more information.

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