Ever wonder about the origin of the rebar and concrete structures surrounding the large salmon artwork in Salty's waterfront parking lot in West Seattle? There's a story about this "Urban Reef" that highlights the history of the old West Seattle bridge. Gerry Kingen, Salty's founder and owner, was recently interviewed by videographer Mark Jaroslaw about the Urban Reef and presents a video featured on the Southwest Seattle Historical Society web site.

I'm excited because this month my white cardboard box will arrive. It's an early Christmas present sent from my Aunt Diane. Thoughtfully each one of my siblings gets the same parcel and every year the question at hand is, "What are you going to do with yours this year?" Shake the white container and it sounds like a box of marbles, open it, and there lay hundreds of ravishing red, gorgeous round cranberries. It is time to cook up some chutneys, sauces and salads. I might roast, freeze, pulverize or dry them. I'll add them to sweets, combine them as savories with vegetables and meats or bake them into breads and cookies. It's so much fun and the possibilities are endless.

There are many great things about cranberries and one of the best is the health benefit that Kathy Kingen discusses in her food nutrition blog Red Goodies in a White Box. In my Kitchen Talk blog this month, I give you my favorite way to infuse this healthy wonderful fruit into your everyday life.

Nothing is sweeter nor more succulent from the ocean than beautiful scallops. These jewels of the sea are seared to golden brown and served over a hash made with lobster mushrooms and purple potatoes. This lovely dish is finished with peppery watercress tossed with red wine vinaigrette, crisp bacon and sea salt. Pair it with La Crema Monterey Chardonnay 2012 California for a wonderful dining experience...

Published in Festival Dishes

The small Kumamoto oyster is packed with a punch. Originally from the southern part of Japan, the kumamoto oyster is a true winner in Pacific Northwest waters. Our chefs balance the luscious flavor and slight fruitiness of these oysters with a cranberry sunomono sauce popular in Japan. These little delights are perfectly paired with Starborough Sauvignon Blanc from Marlborough, New Zealand...

Published in Festival Dishes

There is nothing better than fresh mussels — unless you stuff them with lobster! Our chefs carefully select large mussels and stuff one side with chunks of sweet lobster meat and the other side with creamy spinach topped with cheesy breadcrumbs. Oven roasted, the stuffed mussels are finished with a sweet and slightly smoky pepper aioli and served with a clean bright Starborough Sauvignon Blanc from Marlborough, New Zealand...

Published in Festival Dishes

The little beauties of Vancouver B.C.'s Deep Bay — Kusshi oysters — are coming to Salty's Seafood Grills for one week only! Kusshi oysters are delicate and clean in flavor and this is why we paired them with a nice light lemongrass-scented satsuma orange ice. These oysters are slurped down easily and paired nicely with a clean bright Starborough Sauvignon Blanc from Marlborough, New Zealand...

Published in Festival Dishes

Nothing is sweeter nor more succulent from the ocean than beautiful scallops. These jewels of the sea are seared to golden brown and served over a hash made with lobster mushrooms and purple potatoes. We recommend you pair this dish with Chardonnay for a wonderful taste experience.

Published in Scallops

Sunomono is a classic condiment in Japan. This sauce is great for topping kumamoto oysters to balance the luscious flavor and slight fruitiness of these oysters. We recommend pairing this dish with Sauvignon Blanc.

Published in Sauces
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WORLD CLASS SEEFOOD, Steaks, Service & Smiles!®

Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.
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