GOOD TIMES NEWS BLOG

Thanks a million for the wonderful recipes submitted to our Wild Salmon Recipe Contest. Salty's chefs have chosen the winners – read all about it and our other news:

• Our newest lollapalooza: crunchy oysters n'flat iron steak.
• New Zealand's Sauvignon Blanc – perfect with oysters.
• The Penfolds story comes to Salty's in Portland.
• Wild Salmon Recipe Contest Winners – Mintz, her words.
• Live music in the Café-Bars.
• Victor Janusz sings with giants at Yale University.
• Dine early. Save money. Lose wait. At Redondo only.

Our newest lollapalooza: crunchy oysters n'flat iron steak.

SEATTLE, PORTLAND, REDONDO BEACH – "Salty's newest lollapalooza is here: crunchy oysters and flat iron steak," says Salty's at Redondo Beach Chef Gabriel Cabrera. It's the crowning touch to Salty's "Aw Shucks" Amorous Oyster Festival. The dish is a dynamite pairing of crispy-fried Minterbrook oysters with a juicy flat iron steak. It's sided with bacon-braised Washington Walla Walla sweet onions, a Yukon Gold potato pancake accented with shallot, a touch of garlic, fresh thyme and ground caraway. The crispy-fried oysters are topped with a dollop of aïoli sauce flavored with chopped gherkin pickles and fresh parsley. Sprinkles of tarragon top it all.

The oysters are 100% natural from the Minterbrook Oyster Company* in Gig Harbor, Washington. With 50+ years in the aquaculture business, Minterbrook Oyster Company sources its shellfish from the pristine waters of the Pacific Northwest. Their oysters derived from strong wild stocks are also part and parcel of Salty's oyster offerings. "Our oysters are the freshest available, the best of the Northwest," says Portland Chef Dana Cress. "We source our oysters for quality."

Oysters on Salty's menus include Pacific Oysters (widely grown on Oregon and Washington beaches) with a strong flavor of their terroir (oysters are like wine which mirrors the locale where they are grown). Occasionally available are Kumamoto oysters (grown in Washington State) which are the smallest of the Pacific oysters and have a mild fruity flavor.

Salty's Oyster Festival starting in September in Portland, Seattle and Redondo Beach includes other specially featured oyster dishes. A guest favorite is freshly shucked oysters on the half shell served with Salty's label Boisterous Oyster Sauces – there's Hot & Heavy Chunky Cocktail Sauce (great with any seafood), Bold & Beautiful Tango Mango Pepper Jam (great on pork, chicken, shrimp or crackers), Tart & Tangy Raspberry Mignonette and The Classic Shallot Mignonette (both perfect with oysters and chilled shellfish). You can buy the oyster sauces to go from our gift shops. The sauces are now available separately for $1.95 each or buy all four for $6.95 which includes a gift box. You can buy them online at www.saltys.com/gifts/giftshop.asp or visit Salty's restaurant gift shops.

"We're recommending you enhance the flavors of Salty's September oyster dish with a New Zealand Sauvignon Blanc – and you'll have nothing less than a lollapalooza!" says Tim O'Brien, Salty's Sommelier. Sauvignon Blanc is the perfect wine pairing with oysters. Check out Salty's chefs' menus and market sheets at www.saltys.com/food_wine/menus.asp for other oyster dishes. Visit www.saltys.com/reservations to make reservations. See http://www.saltys.com/recipes/entrees/oysterssteakgherkinaioli.asp for the Crunchy Oysters n'Flat Iron Steak recipe.

*See www.minterbrookoyster.com where you can find all kinds of interesting facts about oysters. Our photos are courtesy Minterbrook Oyster Co.

New Zealand's Sauvignon Blanc – perfect with oysters.

By Tim O'Brien, Sommelier

White wine is making a comeback. There is a movement underway in the world of wine. Wine lovers are imposing a new set of expectations on their wines and winemakers are listening because at the end of the day they all work for you, the wine lover. There is an unmistakable trend toward white wine that is full of fresh crisp flavors. If we are drinking white wine we want it to snap with racy ripeness. I compare it to garden tomatoes or just-picked fruit.

In all of our Salty's, in Portland and Seattle and Redondo Beach, we have noticed the sales of Sauvignon Blanc, Riesling and Pinot Gris explode. You have probably seen the proliferation of unoaked chardonnay and New Zealand Sauvignon Blanc at your favorite wine shop. Now is the perfect time to see what all the lip-smacking fuss is about because we will feature New Zealand Sauvignon Blanc in September.

Read more at Tim's blog...

The Penfolds story comes to Portland Salty's.

PORTLAND – "Penfolds is the custodian of a wonderful Australian tradition steeped in wine lore and the spirit of generosity," says Peter Gago, Penfolds Chief Winemaker. Winning "International Winery of the Year - 16 Years" from Wine and Spirits Magazine, 2006, the Penfolds vineyards in southern Australia originate from vine cuttings from southern France. The cuttings were brought over by Dr. Christopher Rawson Penfold in 1844 when he emigrated from England. Penfolds winery now represents some of the oldest vines in the world with more than 5,000 prime grape-growing acres of vineyards in South Australia. Today Gago carries on a tradition of style and quality, with minimal vintage variation.

Australian wine reviewer James Halliday* says the Penfolds' style is threefold: "Rich, sweet fruit, at the riper end of the spectrum; oak influence, integrated in the structure and flavor of the wines; pronounced yet rounded tannins." Salty's Chef Dana Cress and Beverage Manager Matt Carter pair Penfolds wine with Salty's food at Salty's in Portland on Friday, October 10, at 7 p.m. and invite you to join them. Wine Representative Jim Gratton will tell us all about Penfolds wine. Here's the menu:

• First Course: White Cheddar & Toasted Walnut Tartlet, Housemade Whole Grain Crackers with Triple Cream Mousse & Granny Smith Apple, Chèvre Terrine with Shiitake Mushrooms & Leeks – Eden Valley Reserve Riesling 2007
  
• Second Course: Roquefort Papillon Fondue, Roasted Chanterelle Mushrooms, Dungeness Crab Claw, Herbed Pate A Choux, Housemade Sourdough Bread Bowl – Thomas Hyland Shiraz 2005
  
• Third Course: Seared Muscovy Duck Breast, Sweet Spiced Pumpkin Sauce, Pea Vines & Candied Walnuts – Bin 407 Cabernet Sauvignon
  
• Fourth Course: Venison Three Ways – Grilled Venison Chop with Raspberry Black Pepper Gastrique, Braised Shoulder of Venison with Juniper Berry Gin Sauce, Roulade of Venison & Sweet Onion Purée, Butternut Squash Bread Pudding & Oregonzola Cheese – Bin 389 Cabernet Shiraz 2005
  
• Fifth Course: Dark Chocolate Soufflé, Rum Raisin Sabayon & Honey Roasted Pears – Grandfather Fine Old Tawny Port

The dinner is $115 per person including gratuity. Seating is limited so call (503) 288-444 today. Visit www.penfolds.com for more about this Australian winery.
*See the Australian Wine Companion at www.winecompanion.com.au (the definitive guide).

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

Salty's chefs are excited to announce the three winners of the Wild Salmon Recipe Contest to celebrate Salty's 30 years in the Pacific Northwest. The first Salty's was built on the Willamette River in 1978 and was called Salty Pickerel's and Angus McHereford's – quite the characters judging from the art our resident archeologist dug out of the warehouse for us (we're talking about Steve Cox, Salty's Facilities Manager). Today Salty's in Portland is over on the Columbia River with magnificent riverfront views. Portland Chef Dana Cress says, "I'm happy to announce that Tim Bottler, a local Portlander and happy hour regular, is our winner for the contest. He submitted Gingered Salmon with sesame date sticky rice, golden curry sauce and shiitake mushrooms. We loved it! Visit www.saltys.com/news/blogs/chef_blog_portland for the full story and recipe.

In Seattle Chef Jeremy McLachlan tells me, "Picking the winner wasn't easy! I narrowed it down to three recipes and thought about it every day. Which one? I do a lot of preserving at the restaurant and I decided to use this recipe because I love the use of local fruit paired with salmon. Salmon goes great with fruit. The fattiness holds up to the sweetness wonderfully." The winner of the contest for Alki is Jon Miller's Spectacular Salmon with Apricot Glaze (he's from Salem, Oregon). McLachlan says, "I liked his preparation so much it will be on my fall menu." See www.saltys.com/news/blogs/chef_blog_seattle for the recipe.

At Redondo Beach, Chef Gabriel Cabrera, says, "The winner of the Redondo contest is Vickie Chynoweth of Enumclaw, Washington. Her wonderful salmon dish was a great marriage of fresh summer ingredients and offered a wonderful mouth feel with different textures. On top of that, Redondo Beach guests loved it. Visit www.saltys.com/news/blogs/chef_blog_seattle_south for the recipe.

Citysearch is asking for your vote. Salty's on Alki in Seattle is nominated for Brunch, Dessert, Fine Dining, Outdoor Dining, Seafood, Waterfront Dining. We hope you agree! Go to http://seattle.citysearch.com/bestof/categories and place your vote today. Voting ends September 10.

Congratulations, Jon, Tim and Vickie. Salty's chefs look forward to meeting you and five of your friends for a personal cooking class with them.

There are only a six spaces left for Cooking with Class at Salty's on Alki on Tuesday, September 16, now in its seventh year! You get to work with three chefs to learn their recipe and tips and bonus! you eat what you make and pair it with donated wines. Go to www.seattledining.com/cwc for more.

One of Salty's at Redondo Beach family members, Justin Hart, is undergoing chemotherapy for leukemia. Redondo is having a garage/bake sale in the back lot of their parking lot on Saturday, September 6, from 8 a.m. to 1 p.m. All proceeds go directly to Justin.

Alki Pastry Chef Jane Gibson will be at the Seattle Home Show 2 on October 18 to demo her wonderful "Best Chocolate Cake Ever!" at 2 p.m. Visit www.seattlehomeshow.com for more information. Gibson and her pastry crew at Alki is known for making nearly every item in-house – crackers, bread, pizza dough, croutons, desserts.

Australian Penfolds wine dinner is on Friday, October 10 at Salty's in Portland. See www.saltys.com/news/blogs/wine_blog_portland for the menu by Chef Dana Dress.

Alki's fall dessert menu by Gibson and her crew includes Rivoli (named after the Rue de Rivoli in Paris) made with crispy hazelnut meringue layers and praline hazelnut mousse, chocolate sponge cake and lemon curd topped with raspberries and lemon macaroons; and Caramel Apple Sundae, a goblet filled with caramel, gingerbread, vanilla ice cream, caramel apples, fudge sauce, whipped cream and candied peanuts. Visit www.saltys.com/seattle/menus/Seattle_Dessert_Menu.pdf for the menu.

Read more Mintz-her-Words blog.

Live music in the Café-Bars.

Alki live music. SEATTLE – Piano-Man Victor Janusz plays during Saturday and Sunday brunch at Alki. Casey MacGill's Blue 4 Trio plays Mondays and Fridays 7 to 10 p.m. in the Café-Bar.

Redondo pop music. SOUTH SEATTLE – August schedule: Fri 9/5 Jonny Smokes, Sat 9/6 Myles Crew, Fri 9/12 Poodlebomb, Sat 9/13 Mike Roy, Fri 9/19 Myles Crew, Sat 9/20 Glenn Harrell, Fri 9/26 Heather Banker, Sat 9/27 Myles Crew

Columbia live jazz. PORTLAND – Oregon Music Hall of Fame Inductee Mel Brown plays 7 to 10:30 p.m. Fridays with Pianist Jof Lee and Saturdays with his trio. Portland Keyboard Romantic Andrei Kitaev plays Wednesdays, 6:30 p.m. to close.

Janusz sings with giants.

SEATTLE – Victor Janusz Seattle's own brunch piano-man was one of 36 participants chosen out of a nationwide audition of more than 700 singers for the Sixth Annual Yale Cabaret Conference. They were in New Haven, Connecticut, this summer where he says, "It was a thrill to study and sing alongside so many giants from the Broadway and cabaret stage. I got to sing one of my original songs Born In A Tent at the Annual "Curtain Call" Concert at Yale School of Drama on August 3." He says he made a lot of new friends and hopefully future performing partners. "I studied intensively with singers Jason Graae, Sharon McKnight and Laurel Masse (of "Manhattan Transfer" fame) pictured here with Janusz, and songwriters Steven Lutvak and Carol Hall (writer of Best Little Whorehouse in Texas). Visit www.victorjanusz.com for more photos from the Yale Cabaret Conference and read more at www.thecabaretconferenceatyale.com for the 2009 effort to launch cabaret into the 21st Century. Come listen to Janusz play piano in Seattle Saturdays and Sundays in Seattle at their brunch.

Dine early. Save money. Lose wait. At Redondo only.

REDONDO BEACH – Early birds get a great deal at Salty's at Redondo Beach. Come in from 3-6 p.m. Monday-Thursday (or Sundays 4:30-6 p.m.) and you'll be seated faster and save moohlah on a sensational three-course dinner for only $22.95.

Choose from Seared Alaskan Cod with leek risotto and sherry-lobster cream sauce; Pan-Fried Salmon with red potatoes, artichoke tartar sauce, roma tomatoes and Italian parsley; Blackened King Salmon with pine nut butter, ginger jasmine rice; Grilled Chicken with mashed potatoes, herb demi-glace; Grilled Top Sirloin with mashed potatoes, merlot demi-glace; Linguine Marinara with salmon, cod and clams roasted with garlic over linguine tossed with a tomato-vegetable sauce.

For dessert choose crème brûlée, Salty's White Chocolate Mousse Cake, ice cream or sorbet. You can't beat that for $22.95. And nobody tops Salty's view of Puget Sound. Come see for yourself. The earlier the better. Call (253) 946-0636 or visit www.saltys.com/reservations and make your reservation today.

 

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August 2008

Local, organic produce now at all Salty's.

SEATTLE AND PORTLAND – "Jeremy pours so much passion into what he does. He started using local organic produce when he was promoted to Executive Chef at the Portland Salty's – where organic farms are only 20 minutes away – back in 2003," says Managing Partner Bonnie David. Now in Seattle Chef Jeremy McLachlan is featuring local Snohomish County farm produce on the Seattle menus. Chef Dana Cress continued the tradition in Portland after taking the reins from McLachlan in 2006. Chef Gabriel Cabrera at Redondo has jumped on the local organic produce bandwagon too.

McLachlan's commitment to local organic produce can be challenging in a big house like Salty's. He's canning local apricots and Rainier cherries from local farms so he can use local fruit even in the winter. What does 200 pounds of apricots look like? Seems McLachlan can't get enough of them judging from this photo. See www.heartofwashington.com/consumer/apricot.html if you love apricots. See www.saltys.com/news/blogs/chef_blog_seattle/ for McLachlan's blog about canning apricots.

McLachlan inspired Salty's very own Gardener Celeste Stubner to grow herbs for him next to the fishing pier and adjacent to the bakery. Now his cooks walk out to the herb garden and bring in a handful of fresh herbs to chop up for dishes like the Blue Plate Special. "It doesn't get any better than that," says McLachlan.

In Portland, Cress says he's in love with Willamette Valley berries. Visit www.saltys.com/news/blogs/chef_blog_portland/ to find out the details on his August market sheet.

Redondo's Cabrera says, "Some of our local organic produces comes to us from as close as the Kent Valley and Fife, and as far away as Bellingham, Sultan and Yakima – just to mention a few." See www.saltys.com/news/blogs/chef_blog_seattle_south/ for Cabrera's blog on Redondo's local organic produce.

Lavender is in full bloom. Salmon is wild. What's not to like about August? Here's a dish you must come into Salty's in August to enjoy: Lavender Honey-Caramelized Wild Salmon Served on a Bed of Arugula with Strawberry Vinaigrette, Local Fresh Berries, Chèvre Cheese and Honey Cornbread Croutons. "This dish was originally featured on Northwest Afternoon in July and we'll run it for the month of August at all Salty's. It's a light dish for hot summer months," says McLachlan. He says the vinaigrette is made with strawberries soaked in rice wine vinegar for two months. They blend in a touch of champagne vinegar for tartness, add shallot, honey, strawberries and canola oil. It's finished with salt and white pepper then tossed with fresh arugula just before serving. The croutons are twice-baked cornbread tossed in honey, butter and salt, then baked golden. Chèvre, fresh berries and the croutons top the arugula which is crowned with glazed wild salmon and garnished with a few edible flowers. "It's almost too beautiful to eat! Just kidding, grab a fork!" admonishes McLachlan. View the recipe at www.saltys.com/recipes/entrees/lavenderhoneysalmon.asp if you can't make it in – but Salty's chefs want to cook it for you so go to www.saltys.com/reservations to make your reservation today.

Come try our laid-back lunches.
"Clothing optional."

SEATTLE AND PORTLAND – If you really want to make fun out of your lunch hour, come as you are and try Salty's Laid Back Lunches. "You'll find the prices are as friendly as our servers. And the menus are scrumptious enough to bring you back for more – five days a week," says Portland Manager Linda Addy.

The menus at all Salty's include the near-famous Mac & Cheese, the ever-changing Blue Plate Special, the oh-so-happy Burgers plus items like Soups and Sandwiches. "Let us know if you're in a mad rush and we'll speed things up just for you," says Addy. It happens Monday through Friday. It's very affordable and clothing is workaday optional – anything goes. Here's your menu:

Salty's on the Columbia–Portland

BBQ BOURBON CHICKEN BURGER
Maui Sweet Roll, Mozzarella, Caramelized Sweet Onion, Lettuce, Tomato, Black & Tan Onion Rings 10.95

TILLAMOOK CHEDDAR & APPLEWOOD BACON SIRLOIN BURGER
Red Leaf Lettuce, Tomato, Red Onion, Seasoned Fries 9.95

PRIME RIB HOAGIE
Marsala-Braised Mushrooms, Caramelized Sweet Onion, Roasted Yellow Bell Peppers, Mozzarella, Rosemary-Shallot Aïoli, Fries 11.95

PRAWN PO' BOY
Pan-fried Cornmeal-Dusted Prawns, Grilled Corn Salsa, Lettuce, Tomato, Cilantro Mayonnaise, Black & Tan Onion Rings12.95

SANDWICH DU JOUR & YOUR CHOICE OF SOUP OR SALAD 13.95

BUFFALO-STYLE FISH TACOS
Flour Tortilla, Shredded Cabbage, Bleu Cheese, Buffalo Hot Sauce, Fries12.95

CRAB AND BAY SHRIMP MELT
Hoagie Roll, Cheddar, Fries 15.95

CRAB & SHRIMP MAC ‘N' CHEESE
Fusilli Pasta, Smoked Gouda, Tillamook Cheddar Cheese,
Crispy Fried Onions 18.95 Make It Vegetarian 15.95

Salty's at Redondo–Des Moines/Federal Way

ROAST BEEF ON BAGUETTE
Caramelized Onions, Gouda Cheese, Au Jus, Fries 10.99 Half Portion 6.99

CLASSIC B.L.T.
Hickory-Smoked Bacon, Lettuce, Tomato,
Basil Pesto or Mayo 10.99 1/2 Portion 6.99

TILLAMOOK MEDIUM CHEDDAR
CHEESE AND HICKORY-SMOKED
BACON BURGER & FRIES 11.99

GRILLED CHICKEN BREAST
Tomato, Onion, Lettuce, Mozzarella 11.99

CRAB & CHEDDAR SANDWICH
Seasonal Fruit 14.99 1/2 Portion 7.99

BLACKENED SALMON CAESAR SALAD & CUP OF CHOWDER 14.99

FISH & CHIPS 15.99

GRILLED WILD SALMON
Pesto Mashed Potatoes, Veggies 15.99

GARLIC TIGER PRAWNS
Over Mashed Potatoes, Veggies 14.99

MUSHROOM RAVIOLI
Garlic Cream, Parmesan Cheese 14.99

Cup of Chowder & Salad 12.99

Salty's on Alki–Seattle

OREGON ALBACORE TUNA MELT
Rustic Bread, White Cheddar, Tomato, Bacon, Cup of Chowder 11.95

TERIYAKI CHICKEN BURGER
Grilled Pineapple, Red Onions, Chipotle Mayo, Crispy Fries 11.95

PRIME RIB IN AU JUS
Grilled Ciabatta, Crispy Onions, Swiss Cheese, Horseradish Mayo, Fries 14.95

OPEN-FACED CRAB MELT
Heirloom Tomato, White Cheddar, Cumin-Tossed Field Greens 16.95

THE KINGEN BURGER
American Cheese, Smoked Bacon, Fried Egg, Burger Sauce, Crispy Fries 11.95

BLACKENED HALIBUT TACOS
White Corn Tortillas, Lime-Marinated Cabbage, Tortillas, Roasted Tomato Salsa, Chipotle Aïoli, Sour Cream, Queso Fresco 17.95

HALIBUT BURGER & FRIES
Shredded Lettuce, Tartar Sauce 14.95

DUNGENESS CRAB MACARONI AND CHEESE
Four Cheese, Tomato and Arugula Salad 19.95 Half Order 11.95

HALIBUT FISH & CHIPS
Crispy Fries, House-Made Tartar 16.95

See full lunch menus and market sheets at www.saltys.com/food_wine/menus.asp and then go to www.saltys.com/reservations to make reservations today.

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

Did you make reservations for Portland Salty's Chateau Ste. Michelle Winemaker's Dinner on August 8 at 7 p.m.? Chef Dana Cress has designed a five-course meal with wines selected by Beverage Manager Matt Carter. Enjoy dining al fresco on the covered deck, summer's harvest and Winemaker Wendy Stuckey (you'll love her delightful Australian accent). Stuckey's responsible for the iconic Wolf Blass Winery Gold Label Riesling. The menu is posted at Saltys.com Portland wine blog. The dinner is $105 including gratuity. Call (503) 288-4444 today.

Beach picnics are what August is all about. Redondo makes it easy for you. Stop by their outdoor Seafood Bar and select fish and chips – made to order – with many options available: cod, halibut, salmon, oysters, prawns. There are kid-sized meals, too. Visit www.saltys.com/seattle_south/menus/Seattle_South_Seafood_Bar.pdf for the menu. They close after Labor Day so don't wait! You can call ahead (253) 945-1363 so they're ready when you are!

Don't miss the Bite of Oregon August 8 and 9. Come to Waterfront Park where Salty's on the Columbia will serve Blackened Caesar Salad and Salty's famous Seafood Chowder. Visit www.biteoforegon.com for more about the state's premier culinary festival which donates 15% of the proceeds to the Special Olympics.

See Columbia's Chef Dana Cress demonstrate Crispy Crab Cakes with Salsa Verde Aioli at the Clark County Fair on August 10. He'll also grill Smoked Salmon with Warm Bacon Vinaigrette, Wilted Arugula and Sherry Cider Reduction. Visit www.clarkcoeventcenter.com/events.php?e=135 for more.

Cooking with Class returns for its seventh year at Alki when 22 of Seattle's greatest chefs teach you how to make their special recipes – you select three chefs. Visit www.seattledining.com/cwc for the dishes each chef features. Join us Tuesday, September 16, for $125 per person. Enjoy food and wine, a fundraiser auction with Auctioneer John Curley and a raffle. Go to their web site at www.seattledining.com/cwc to reserve your spot. It sells out fast!

Redondo Chef Gabriel Cabrera was Northwest Afternoon's Doorbell Chef recently and you have to see the video at www.komonews.com/nwa/doorbellchef/25829194.html?video=YHI&t=a (now this is a guy who knows how to raid a refrigerator). KOMO Producer Kris Browne had Cabrera knock on doors with Host Kent Phillips in Seattle's Queen Anne neighborhood. "I had a spectacular time. All I took with me was fresh king salmon and I raided their refrigerator and found lots of goodies," says Cabrera.

Think about Saturday brunch in Portland. It's new and it's spectacular. It's the same great culinary adventure in dining as Sunday brunch only it's on Saturday – in Portland. Make reservations today at www.saltys.com/reservations or call (503) 288-4444. They even have a kid's brunch table.

Read more Mintz-her-Words blog.

B4T musique et gastronomie.

SEATTLE – Well, the Blue 4 Trio (aka B4T) is back at Salty's in Seattle after two weeks on the Continent and their belts are on strike like a group of French rail workers.

"The cheese. I … just … couldn't … stop," says Drummer Mike Daugherty.

"Yeah, you didn't do too bad with the champagne, either," says Bass Player Matt Weiner.

"Je ne sais quoi?" says Singer Casey MacGill.

After a seven-hour layover in Charles de Gaulle Airport in Paris, where they were well fed, our heroes were off to Montpellier, near the beautiful Mediterranean, for their first gig. French girls were brought to tears by the B4T's patented "All-Boy Harmonies."™

"Yeah baby, it doesn't get any better than this!" says Casey.

But it did!

Next on the agenda was a concert in Alan at the medieval Palais des Évêques de Comminges. Words cannot describe the beauty of the palace or the graciousness of their hostess, Mayotte. "Oh my, I've never seen three men eat so much cheese," she says. Friends were made and toasts given, but soon it was time to fly to England.

The boys made their musical mark once again at London's venerable Boisdale Restaurants. Host Ranald of Clan MacDonald (yes, that's real), treated the B4T to numerous rounds of selected single malt scotch, while pointing out the half-ton unicorn head and other points of bric-a-bracian interest in his cozy establishment.

After two more days at the palace in Alan (and frantically punching new holes in their belts), our swinging gents were on a train to Grenoble, home to the 1968 Winter Olympics.

Trains in Europe are generally quiet and refined but not when you share a car with the French National Rugby Team. Daugherty cried "Oncle" after they hung him by his ankles out of voiture #37. Drummers, can't take 'em anywhere.

Finally in Grenoble at the B4T's final show (where they were extremely well fed once again), the dance was great but the all-night French food and champagne party was even better.

Come on down to Salty's in Seattle Mondays and Fridays to see the new, heavier Blue 4 Trio and have them regale you with more stories of musique et gastronomie!

Go to www.saltys.com/reservations to make your reservation today.

Redondo pop music.

SOUTH SEATTLE – Don't miss the live pop music on the waterfront deck at Redondo Beach just south of Seattle in Des Moines. Here's the August schedule: Fri 8/1 Mark Fluegel and Cory Wilds, Sat 8/2 Myles Crew, Fri 8/8 Heather Banker, Sat 8/9 Mike Roy, Fri 8/15 Jonny Smokes, Sat 8/16 Myles Crew, Fri 8/22 Glenn Harrell, Sat 8/23 Mike Roy, Fri 8/29 Mark Fluegel and Cory Wilds, Sat 8/30 Myles Crew. Go to www.saltys.com/reservations to make your reservation today.

Columbia live jazz.

PORTLAND – Oregon Music Hall of Fame Inductee Mel Brown plays 7 to 10:30 p.m. Fridays with Pianist Jof Lee and Saturdays with his trio. Portland Keyboard Romantic Andrei Kitaev plays Wednesdays, 6:30 p.m. to close. Go to www.saltys.com/reservations to make your reservation today.

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July 2008

Eat salmon, your heart will love you.

SEATTLE AND PORTLAND – What's your favorite fish at Salty's? Most guests choose salmon.

"Well, it's not hard to see why they love it. There's the rich flavor that comes from the fish oils and wild-caught salmon has the best flavor," says Portland Chef Dana Cress.

"Studies show the fish oils are especially good for the heart, helping prevent deadly rhythm problems and, in high doses, lowering triglycerides ... Fatty fish are generally the best source of omega-3s, experts say, followed by fresh foods including walnuts and ground flax seed." You've heard this really good news before and it's recently published again in the article "Embrace omega-3 fats your heart will love you" by Andy Dworkin, staff writer for the Oregonian in Portland. His article says, "So if you want to add omega-3 to your diet, it's best to do it like the Eskimos: Eat cold-water, fatty fish such as herring, salmon and mackerel (but not king mackerel, which can be high in toxic mercury)."

Experts recommend two servings a week but you can find salmon every day of the week at Salty's. For July, Salty's chefs have a new dish featuring wild-caught salmon and a summertime favorite, tomatoes. "Whenever I think of summer, tomatoes come to me. I love them," says Seattle Chef Jeremy McLachlan. They winningly complement the fish in our Grilled Wild Alaskan River Run Salmon with Fresh Manila Clam Risotto, Baby Heirloom Tomato Caprese and Micro Amaranth.

"This dish has some great flavor combinations to it. We've balanced the heirloom tomatoes with an acidic balsamic punch and the salty oceanic flavors of the risotto," says McLachlan. It's topped with mozzarella and a small tuft of amaranth, a bright red micro green. The heavenly risotto is topped with shelled Manila clams, Parmesan and fresh herbs. The dish is served for lunch and dinner at all Salty's in July only.

What beverage should you quaff with salmon? "Now that it is July and the thermometer is climbing, my first inclination is to grab a hefeweizen beer," says Sommelier Tim O'Brien. Although that idea has merit, he says a better option is to seek out a well-made, well-chilled Rosé. The flavors in our July salmon dish are vibrant and the balance of ingredients is classically elegant. "It calls for a wine that is both refreshing and focused so that it provides enough pizzazz to counter this perfect summer meal," says O'Brien. It is the miracle of wine that grapes can taste like so many other kinds of fruit. Rosé wines have all the flavors of summer including watermelon, strawberry, cherry and lemon. It's the perfect complement to salmon, the fish that is good for your heart. Reserve your table today at www.saltys.com/reservations and your heart will love you. If you can't make it in to Salty's in July visit www.saltys.com/recipes/entrees/salmonclamrisotto.asp and try our July dish at home. Go to seattletimes.nwsource.com/html/foodwine/2008002851_omega180.html for the full story "Embrace omega-3 fats your heart will love you."

Be a queen at Salty's.

"The Lunch Ladies" By Emily Williamson
Reprinted with permission by the West Seattle Herald, June 23, 2008

How would you like to feel like a queen (or king) for a day and not have to leave West Seattle? How about being treated like a Hollywood celebrity without breaking your budget? I have a secret. You can do it, and it is easy. Just go to lunch at Salty's.

Think about it, we give ourselves massages, manicures, pedicures, we buy books, treat ourselves to great shoes, why not indulge and give ourselves a fabulous lunch? As Joseph Campbell once said, we are all longing for the experience of being alive, and what better way to celebrate life than to have a great lunch with a friend.

Miranda and I even dressed up for the occasion. Okay, so I wore a tee shirt and jeans, but they were my good jeans.

We were welcomed immediately with pure West Seattle warmth. Even though Salty's is considered one of our finer restaurants, it has a refreshing, non-pretentious atmosphere. I felt right at home in my blue jeans as we passed by the partially open kitchen, the dessert tray (Miranda picked out hers right then) and made our way into the seating area. The view opened to a panorama of Elliott Bay and downtown Seattle. It was so beautiful, I actually gasped. We were seated by the windows (the view is good from every seat), when Miranda pointed to a Bald Eagle flying over the building.

Jaymie was our waitress. I liked her. I could tell that she sincerely cared for the welfare of her patrons. She gave us our menus and recommended a great drink: it had cranberry, iced tea, lemonade, and was mighty tasty.

Do you want to know what else was tasty? The bread. I could have eaten all the bread, no joke. And what is funnier is that I don't even like bread. I ate most of it. I couldn't stop. There were three kinds of bread, and I wolfed them all down. One tasted like stuffing, the other was perfectly squishy, and the last was a crunchy cracker. It came with herb butter. I ate most of that too. Well, we were pampering ourselves, so why not?

Miranda and I were amazed at the prices and selection on the lunch menu. It was really affordable, and a wide selection. We started with two cups of soup. I had the crab and halibut chowder, and Miranda had the clam chowder. I was glad that Miranda didn't ask to try mine, I wanted it all. It was thick, with warm spices, and thick chunks of crab. I savored every bite.

Then came our main course. You would think I would be full after eating a bowl of bread and a cup of rich soup, but no, "bring it on" I thought. And they did. Miranda and I split the Dungeness Crab Macaroni and Cheese. It came with tiny sweet tomatoes. The split entrée was the perfect amount for the two of us.

I bit into the warm penne and chunky crab pasta, and then I melted. It was the all time best macaroni and cheese I have ever had in my entire life (and I have eaten a lot of mac-n-cheese.)

I ate and ate until I had to undo my belt! But I kept picking at my plate as we talked.

Today's subject with Miranda? Gifts. She talked about how people are born with multiple gifts and talents, like having majors and minors in college. She said the trick is to find our gifts, and that the clue to having a gift is that they are never selfish: they are always about serving the good of humanity. (Whoever made our meal has a gift with food!)

We talked long enough to make room for dessert, and never felt rushed.

Here is a gift from me to you – if nothing else, go get yourself a piece of Salty's white chocolate mousse cake. I am not going to bother describing it to you. Just go get a seat, look at the view, bite into the cake, and tell me you are not a queen (or king).

Emily Williamson has lived in West Seattle for over 10 years and loves it. She can be reached at fuzzycaterpillar@comcast.net

AOL Cityguide is asking for your vote!

We hope you won't miss the chance to let AOL know how you feel about Salty's! Columbia is nominated for most romantic at http://citysbest.aol.com/portland-or/ and Alki is nominated for best brunch at http://citysbest.aol.com/seattle/ and voting ends July 8.

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

Happy 4th of July! Columbia offers you a special meal to savor at the restaurant or take to your favorite fireworks viewing spot. Enjoy a pound each Jack Daniels BBQ pork ribs, blackened prawns, BBQ chicken as well as chipotle-lime buttered corn on the cob, potato salad, coleslaw and watermelon all for $49.95 for two people, $94.95 for four or $219.95 for ten. Call (503) 288-4444 to order. Alki's got the hot spot in Seattle for fireworks over Elliott Bay. Listen to Casey McGill's Blue 4 Trio in the Café-Bar. Redondo's wrap-around deck will be the perfect spot to celebrate (weather permitting) on Puget Sound in Des Moines with pop tunes by Nabil Pierce. Go to www.saltys.com/reservations for reservations.

On July 9, FareStart's Guest Chef on the Waterfront offers wine tasting by the Rhone Rangers and bites from over 50 talented chefs, breweries, wineries and purveyors of fine foods including Salty's. Go to farestart.org/help/events/waterfront/index.html for tickets. You'll want to pick up the Spring-Summer 2008 issue of FareStart News to get a copy of Alki Chef Jeremy McLachlan's recipe for Lobster-Braised Halibut with Frozen Lemon Yogurt.

Catch Redondo Chef Gabriel Cabrera at Zoobilee July 18 at a fundraiser celebrating Tacoma's Point Defiance Zoo and Aquarium and its residents. Cabrera serves seafood chowder and Caesar salad. Visit www.thezoosociety.org/NETCOMMUNITY/Page.aspx?pid=247&srcid=224 for tickets.

Prepare to overwhelm your palate at Bite of Seattle. Be sure to visit The Alley hosted by Tom Douglas where for just $10, you'll get a multi-course meal. Alki's Pastry Chef Jane Gibson will lead Salty's team serving Tomato Gazpacho with Herbed Dungeness Crab and Avocado Coulis on Saturday, July 19. As a bonus, The Alley benefits Food Lifeline, the largest nonprofit food distribution organization in Washington. Alki Executive Chef Jeremy McLachlan will show you how to cook his tomato gazpacho at The Bite Cooks on Friday, July 18 at 2 p.m. Visit www.biteofseattle.com for more

You're invited to Federal Way Symphony's 9th Annual Garden Tour Saturday, July 19, 10 a.m. to 5 p.m. View six private gardens in the Federal Way area. Be inspired by presentations by Curator David DeGroot, Pacific Rim Bonsai Collection; Bob Pogue, Floral Designer; and Louise Talley, Master Gardner, on container gardening, artisans and raffle. Reserve a ticket and box lunch by calling (253) 529-9857.

Read more Mintz-her-Words blog.

Alki live music.

SEATTLE – Piano-Man Victor Janusz plays during Saturday and Sunday brunch at Alki. Casey MacGill's Blue 4 Trio plays Mondays and Fridays 7 to 10 p.m. in the Café-Bar.

Redondo pop music.

SOUTH SEATTLE – July schedule: Fri 7/4 Nabil Pierce, Sat 4/5 Poodlebomb, Fri 7/11 Heather Banker, Sat 7/12 Myles Crew, Fri 7/18 Myles Crew, Sat 7/19 Paul Koeger, Fri 7/25 Paul Koeger, Sat 7/26 Glenn Harrell.

Columbia live jazz.

PORTLAND – Oregon Music Hall of Fame Inductee Mel Brown plays 7 to 10:30 p.m. Fridays with Pianist Jof Lee and Saturdays with his trio. Portland Keyboard Romantic Andrei Kitaev plays Wednesdays, 6:30 p.m. to close.

World of choices to stretch dollars at Salty's.

SEATTLE AND PORTLAND – If you want to indulge your taste buds and stretch dollars at the same time, Salty's menus are built for you. There's a world of choices including half-size portions on select items, new à la carte dinner menu selections, happy-hour pricing, and blue plate specials that are tastefully reinvented daily (very much like yourself) for only $9.95 at lunch and $19.95 at dinner. Redondo also features a prix fixe menu aka Early Bird menu.

"Redondo guests are zeroing in on the new à la carte dinner section where you pick an entrée and add sides separately as desired – or not," says Redondo Chef Gabriel Cabrera. The entrée selections are all grilled items of salmon $19.95, halibut priced daily, garlic prawns $15.95 or chicken $10.95. Then order sides as desired – or not – leek risotto $5.95, mashed potatoes $3.95, ginger-jasmine rice $3.95, asparagus $4.95 or roasted vegetables $3.95. It's your choice.

In Portland, Chef Dana Cress has an à la carte dinner section called "Simply Grilled." It features wild salmon $23.95, Alaskan halibut priced daily, or prawns $19.95. On the side for $3.95 are grilled polenta cake, cilantro lime rice, grilled baby bok choy, rosemary red potatoes, fries or garlic mashed potatoes or veggies. Delicious!

In Seattle on Alki Beach, Chef Jeremy McLachlan calls his à la carte dinner section "Simply Fresh® Seafood." Choose grilled Alaskan halibut with heirloom tomato beurre blanc $22.95, blackened catfish with house-pickled peppers $14.95, Eastern sea scallops with beurre blanc and tobiko $19.95 ($6.50 each), prawn skewers with crispy leeks $14.95, wild Alaskan salmon with heirloom tomato beurre blanc $22.95, Dungeness crab-stuffed salmon with tomato butter and crispy leeks $25.95. You can make any salmon dish wild or even make it halibut for $6. On the side for $5 each are local Snohomish County vegetables, Tazo tea-scented rice with fresh hearts of palm and radish salad, beer-battered fries, roasted garlic mashed potatoes, or choose sautéed portobello mushrooms with herbs.

It doesn't get any better, does it? Salty's aims to please. If you want a vegetarian dish, just say so. Make reservations at www.saltys.com/reservations today and stretch your dollars as you want. "You're in control of how much you spend," says Portland Chef Cress.

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June 2008

They're baaaaaack! Come celebrate the return of the "Wild Ones."

SEATTLE AND PORTLAND - As one of our favorite guests, we wanted you to know wild salmon are back at Salty's, fresh from the icy waters of Alaska and Pacific Northwest waters. Just think how great a plate of wild salmon would taste right now. Salty's chefs have a dish for you inspired by not only the magical return of Pacific salmon but also their love affair with Tazo® Tea* - we're calling it Tazo Wild Sweet Orange Tea-Glazed Wild Alaskan Salmon with Purple Mashed Potatoes, Lemon Tomato Relish and Washington Asparagus Crème Infused with Tazo Lemon Maté Tea. It's a long name for a dish long on flavors from around the globe.

"Wild meets wild in this dish," Salty's Chef Jeremy McLachlan says. "Tazo selects the most extraordinary teas, herbs and spices found on the planet and blends them with an artistry that borders on magical." The result is a tea experience that not only delights the discerning tea drinker but also inspires a feeling of well being. Infused into this wild salmon dish, it's a match made in heaven, or Salty's in this case.

Lemongrass, blackberry leaves, rose hips, spearmint, orange peel, safflower, hibiscus flowers, rose petals, ginger and licorice root are all conveniently balanced in Tazo Wild Sweet Orange Tea. "This tea is steeped in our glaze made with oranges, rice wine vinegar, ginger, sugar and water," McLachlan says. "The glaze enriches the salmon in an earthy sort of way."

Yerba maté, lemon myrtle, lemongrass, ginger, licorice root, cardamom are blended in the Tazo Lemon Maté Tea used in the Washington asparagus cream that dresses the salmon. "We reduce white wine with bay leaf, peppercorns and thyme, then add heavy cream and reduce it by half. We add chopped asparagus and the tea bags and after it's cooked we pull out the teabags and blend it with parsley and cool it so it keeps that fresh asparagus flavor," says Salty's chef.

And that's not all. The dish is accompanied by Purple Peruvian Potatoes (simply smashed with butter and salt) and Lemon Tomato Relish made with preserved Meyer lemons, capers, shallot, garlic, parsley and fresh thyme. Yummy. Eat your way through a world of flavors on our funshine decks – lunch or dinner – as we all celebrate the catch in June. Go to www.saltys.com/reservations and reserve your table today.

*Tazo® is a registered trademark of Starbucks. All Tazo tea blending is done on site in Portland, Oregon, to ensure quality and flavor consistency. Samples from the world's finest tea gardens arrive daily, but less than 10 percent of the teas tasted ever find their way into a Tazo blend. For more information and to experience the wonder of Tazo, visit www.tazo.com.

Wine and wild salmon, a one-day vacation.

By Tim O'Brien, Salty's Sommelier

SEATTLE AND PORTLAND - I can't believe May has come and gone. June is always a great month in the food-wine business. I say it is like May on steroids. June delivers all the promise of May, from the garden to the sea. Wild salmon is here and this month's Wild Sweet Orange Tea Glazed Alaskan Salmon entrée will tantalize and delight all who partake. Salty's staff will continue to steer salmon lovers into the Pinot Noir category for the perfect silky balance of fruit, acid and tannins.

Pinot Noir is grown successfully in Oregon, California, New Zealand and Burgundy but they all have different signature flavor components that reveal the terroir of their birthplace. More than any other varietal when you drink Pinot Noir you taste place. You can visit all these exotic places and see for yourself or save the money and the gas and take a one-day vacation at Salty's. Start by taking a virtual tour of our wine lists. Look under the Pinot Noir category and choose a Pinot-Place experience or two and you can fall asleep in your own bed. Sweet dreams from Salty's.

Salmon, especially wild Alaskan salmon loves the grill. The higher level of good fatty acids make grilling your wild salmon an excellent choice. Whenever you grill you should look to red wine to provide the accompaniment. I like Cabernet, Syrah or Zinfandel with beef or lamb and Pinot Noir with salmon or tuna. Remember to keep your red wine at cellar temperature. Young red wines in particular taste brighter at 60 to 63 degrees. One final suggestion: When it gets too warm to eat hot food or drink red wine a bottle of Rosé will beat the heat and is versatile enough to go with an endless array of salads and fresh seafood. Look for one low on alcohol – less than 13.5 percent.

Buy Dad a $100 gift card and get a free cookbook for him, too.

Dear Salty's Guest,

I'm writing to tell you about a cookbook I've put my heart into – Good Ciao! It's a wonderful collaboration between my dearest friend, Italian Chef Roberto Russo, myself, and the Salty's Chefs. Our recipes embrace the local flavors and abundance of Tuscany and Umbria as well as the Pacific Northwest.

There are 69 recipes written in both Italian and English, side by side – 57 from Roberto and 12 from Salty's. My own personal recipe is the Clam and Mussel Risotto. Our cookbook also includes a description of Roberto's Tuscan villa Parco Fiorito, which was a 16th century convent that has been transformed into an organic farm and Agriturismo that we highly recommend. Our family has enjoyed our visits there touring the countryside, sipping at the wineries and taking cooking classes with Roberto. It is a magnificent place for you to consider traveling to or at least vicariously through his recipes.

It's a cookbook you might love to have for yourself or even consider as the perfect gift for your mother (you didn't forget Mother's Day, did you?), father (Father's Day is almost here), your wife, your husband, the graduate, sister, brother, friend - anyone who loves to cook! It's 199 pages with a matte-finish soft cover and French flaps. You can peruse sample pages at www.saltys.com/good_ciao and the cost is $24.95. Even better, during the months of May and June, Salty's offers you the cookbook for free when you purchase $100 in Salty's dining gift cards. A very nice kicker is that Roberto is including a $100 gift certificate toward a stay at Parco Fiorito in case you are in the neighborhood. Just go to www.saltys.com/gifts/giftcard.asp to take advantage of this opportunity.

Wishing you well always. Here's to Good Ciao with your family and friends!

Kathryn Hilger Kingen, Salty's Co-owner & Cookbook Author!

Mintz-her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

It's time to thank your dad and congratulate graduates. For every $100 Salty's gift card you purchase in June, you will receive a free copy of the Good Ciao cookbook for your dad or grad. Salty's also features a selection of gift boxes that include spices and sauces. Go to www.saltys.com/gifts/giftshop.asp and place your order today. Go to www.saltys.com/reservations for brunch or dinner reservations and Salty's will make your celebration special.

AOL Cityguide wants your vote. Alki is nominated for Best Brunch at citysbest.aol.com/seattle and Columbia is nominated for Portland's Best Romantic restaurant at citysbest.aol.com/portland where you can vote daily to July 8. Thanks for your votes.

Real brides know best. Seattle brides voted Alki "The Knot Best of Weddings 2008 Pick." Brides say, "With breathtaking panoramic views of Seattle, Salty's on Alki Beach has the perfect backdrop for your day. 'Salty's was wonderful!' The restaurant is praised for its large room, great dance floor, and private outdoor patio." Erik and Kristina Richerson shared their cake at Salty’s May 24, 2008, when they also shared wedding vows. If you're a bride-to-be who expects the best go to weddingshop.theknot.com/weddingwarehouse/ProductPage.aspx?pId=P2010(KnotShop)&scId= and get your copy for $9.99.

It's time to bring your family to the beach, fish off the pier and then head to the Redondo outdoor seafood bar for fish and chips. Choose salmon, halibut, oysters or prawns and many other selections, then choose a picnic bench. Visit saltys.com/seattle_south/menus/Seattle_South_Seafood_Bar.pdf for the menu by Chef Gabriel Cabrera and place orders ahead at (253) 945-1363. Don't forget your beach ball.

Salty's favorite photographer Ilya Moshenskiy is a luxury real estate photographer when he isn't shooting Salty's food. The LRE Blog by Robert Lockard at blog.luxuryrealestate.com/articles/2008/05/09/ooey-gooey-delights-from-ilya-estate-photography has a photo of Salty's newest dessert, invented especially for our "Wild Ones" Salmon Festival. The Ooey Gooey Blondie Ice Cream Sandwich consists of two tasty slabs of more-blondie-than-brownie cookies over and under a slice of angelic caramel ice cream. We cover that with fudge and caramel sauce, whipped cream and candied pecans – and serve it gratis with two spoons when you have a special postcard (get them from your server). Call for reservations now or hook up online at Saltys.com/reservations.

Read more Mintz – her words.

Alki live music.

SEATTLE - Piano-Man Victor Janusz plays during Saturday and Sunday brunch at Alki. Casey MacGill’s Blue 4 Trio plays Mondays and Fridays 7 to 10 p.m. in the Café-Bar.

Redondo pop music.

SOUTH SEATTLE - June schedule: Fri 6/6 Jonny Smokes, Sat 6/7 Glenn Harrell, Fri 6/13 Heather Banker, Sat 6/14 Myles Crew, Fri 6/20 Jonny Smokes, Sat 6/21 Poodlebomb, Fri 6/27 Myles Crew, Sat 6/28 Paul Koeger.

Columbia live jazz.

PORTLAND - Oregon Music Hall of Fame Inductee Mel Brown plays 7 to 10:30 p.m. Fridays with Pianist Jof Lee and Saturdays with his trio. Portland Keyboard Romantic Andrei Kitaev plays Wednesdays, 6:30 p.m. to close.

World of choices to stretch dollars at Salty's.

SEATTLE AND PORTLAND - If you want to indulge your taste buds and stretch dollars at the same time, Salty's menus are built for you. There's a world of choices including half-size portions on select items, new à la carte dinner menu selections, happy-hour pricing, and blue plate specials that are tastefully reinvented daily (very much like yourself) for only $9.95 at lunch and $19.95 at dinner. Redondo also features a prix fixe menu aka Early Bird menu.

"Redondo guests are zeroing in on the new à la carte dinner section where you pick an entrée and add sides separately as desired - or not," says Redondo Chef Gabriel Cabrera. The entrée selections are all grilled items of salmon $19.95, halibut priced daily, garlic prawns $15.95 or chicken $10.95. Then order sides as desired - or not - leek risotto $5.95, mashed potatoes $3.95, ginger-jasmine rice $3.95, asparagus $4.95 or roasted vegetables $3.95. It's your choice.

In Portland, Chef Dana Cress has an à la carte dinner section called "Simply Grilled." It features wild salmon $23.95, Alaskan halibut priced daily, or prawns $19.95. On the side for $3.95 are grilled polenta cake, cilantro lime rice, grilled baby bok choy, rosemary red potatoes, fries or garlic mashed potatoes or veggies. Delicious!

In Seattle on Alki Beach, Chef Jeremy McLachlan calls his à la carte dinner section "Simply Fresh® Seafood." Choose grilled Alaskan halibut with beurre blanc $22.95, blackened catfish with kumquat butter $14.95, Eastern sea scallops with beurre blanc and house bacon $19.95 ($6.50 each), prawn skewers with preserved lemon relish $14.95, wild Alaskan salmon with beurre blanc $22.95, Dungeness crab-stuffed salmon with preserved lemon relish $25.95. You can make any salmon dish wild or even make it halibut for $10. On the side for $5 each are spring vegetables with preserved lemon relish, green tea-scented rice with fresh hearts of palm-radish salad, sweet corn and asparagus risotto, sautéed spring pea vines with corn and house bacon, roasted garlic mashed potatoes, or sautéed portobello mushrooms with herbs.

It doesn't get any better, does it? Salty's aims to please. If you want a vegetarian dish, just say so. Make reservations at Saltys.com/reservations today and stretch your dollars as you want. "You're in control of how much you spend," says Portland Chef Cress.

Cheers to you and yours,
Salty's Managing Partners

Bonnie David - email me at bdavid@saltys.com
Terianne Broyles - email me at tbroyles@saltys.com
Linda Addy - email me at laddy@saltys.com

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May 2008

Copper River wild-caught salmon arrives mid-May.

By Tim O'Brien, Salty's Sommelier

SEATTLE AND PORTLAND – Salmon and halibut are here, wild and fresh as ever. If spring decides to make an appearance we'll open our "Funshine Decks" and begin living the great lifestyle that only the Pacific Northwest and Salty's can provide. May is not your ordinary month. We anxiously await the arrival of Copper River salmon from Alaska and although we hear there's still a bit of ice on the river, it is expected mid-May. This is the time of year when culinary choices bloom with spring freshness. The gifts of both the earth and the sea are vying for our chefs' attention.

Wild salmon and halibut share the stage in our May featured entrée. Our chefs could not leave either out. Seattle Chef Jeremy McLachlan refers to the dish as Surf & Surf and as he says, "What better way to welcome wild-caught salmon than nestling it next to fresh Alaskan halibut?" On our market sheets you'll see it listed as Citrus-Marinated Halibut and Wild Salmon Brochettes with Sweet Corn-Studded Cheesy Grits (made like polenta but we use white corn), Charred Tomatillos and Pickled Peppers, Dried Andouille (a coarse-grained smoked meat) and Celery Salad. Chef says the dish has a slight heat element and will be balanced with a blend of bold flavors.

A dish this creative and savory demands a similar wine pairing. Our choice for Surf & Surf is Pinot & Pinot! Pinot Noir and Pinot Gris. We recommend two three-ounce glasses of Pinot & Pinot with your Surf & Surf entrée. We went directly to Oregon to find the freshest wine on the planet (it's a shame it's not Walla Walla). Oregon has established itself as a premier region for both Pinot Noir and Pinot Gris. Firesteed Pinot Noir and Pinot Gris jumped out of our wine glasses and ahead of the competition. Here are wines that have purity of fruit picked perfectly ripe then handled with precision and care.

The Pinot Gris has melon and a touch of anise and mineral with a finish as fresh as the morning. Year after year this wine is singled out as one of Oregon's best. Firesteed is the leading producer of Pinot Noir in Oregon and the 2006 demonstrates their affinity for it. Although it's the most finicky grape in the vineyard, Firesteed makes it look easy with consistently bright berry flavors unencumbered by oak or excessive alcohol. Here is wine made with food in mind. Salmon and Pinot Noir meet in the crossroads of your palate in perfect synergy with intensity and balance. Surf & Surf, Pinot & Pinot, Yum & Yum. Make your reservation at http://www.saltys.com/reservations for lunch or dinner, Alki, Redondo or Portland for the perfect match for halibut and salmon, Firesteed Pinots, Gris and Noir.

Buy Mom a $100 gift card and get a free cookbook for her, too.

Dear Salty's Guest,

I'm writing to tell you about a cookbook I've put my heart into – Good Ciao! It's a wonderful collaboration between my dearest friend, Italian Chef Roberto Russo, myself, and the Salty's Chefs. Our recipes embrace the local flavors and abundance of Tuscany and Umbria as well as the Pacific Northwest.

There are 69 recipes written in both Italian and English, side by side – 57 from Roberto and 12 from Salty's. My own personal recipe is the Clam and Mussel Risotto. Our cookbook also includes a description of Roberto's Tuscan villa Parco Fiorito, which was a 16th century convent that has been transformed into an organic farm and Agriturismo that we highly recommend. Our family has enjoyed our visits there touring the countryside, sipping at the wineries and taking cooking classes with Roberto. It is a magnificent place for you to consider traveling to or at least vicariously through his recipes.

It's a cookbook you might love to have for yourself or even consider as the perfect gift for your mother (Hello, Mother's Day is coming up!), father (Father's Day is not far behind), your wife, your husband, the graduate, sister, brother, friend – anyone who loves to cook! It's 199 pages with a matte-finish soft cover and French flaps. You can peruse sample pages at http://www.saltys.com/good_ciao and the cost is $24.95. Even better, during the months of May and June, Salty's offers you the cookbook for free when you purchase $100 in Salty's dining gift cards. A very nice kicker is that Roberto is including a $100 gift certificate toward a stay at Parco Fiorito in case you are in the neighborhood. Just go to https://www.saltys.com/gifts/giftcard.asp to take advantage of this opportunity.

Wishing you well always. Here's to Good Ciao with your family and friends!

Kathryn Hilger Kingen, Salty's Co-owner & Cookbook Author!

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

NWSource.com is asking you to cast your vote in People's Picks 2008. I love a good contest and we hope you feel Salty’s is worthy. Here are the links and you can vote daily until June 17:

• Brunch http://www.nwsource.com/peoplespicks/2008/vote/?section=fooddrink&lid=546356
• Dessert spot http://www.nwsource.com/peoplespicks/2008/vote/?section=fooddrink&lid=546360
• Happy Hour http://www.nwsource.com/peoplespicks/2008/vote/?section=fooddrink&lid=546363
• Outdoor dining http://www.nwsource.com/peoplespicks/2008/vote/?section=fooddrink&lid=546370
• Place to dine with a large group http://www.nwsource.com/peoplespicks/2008/vote/?section=fooddrink&lid=546372
• Romantic Dining http://www.nwsource.com/peoplespicks/2008/vote/?section=fooddrink&lid=546374
• Seafood http://www.nwsource.com/peoplespicks/2008/vote/?section=fooddrink&lid=546376

Here's to a Happy Mother's Day! In honor of mothers everywhere, Salty's is offering their new cookbook Good Ciao free with every $100 gift card purchased starting in May. Good Ciao, the cookbook co-authored by Salty's Co-owner Kathy Kingen and Italian Chef Roberto Russo and edited by local foodie Mina Williams, features recipes in both English and Italian side by side. You'll also receive a $100 certificate toward a stay at Roberto's Tuscan villa Parco Fiorito. Visit http://www.saltys.com/good_ciao for the details. Also watch the YouTube video of Russo preparing his Pici with Breadcrumbs aka Pici alla Briciolaat (he says it's an ancient dish dating from Etruscan times – now that's ancient) at http://it.youtube.com/watch?v=boEC5wezvl4&feature=related and then get the recipe (illustrated with photos on pages 68-70 in the cookbook Good Ciao). He's also seen in fine form in an interview posted at http://it.youtube.com/user/goodciao where he discusses Good Ciao and its emphasis on natural products.

Salty's in Portland presents Saturday brunches starting Mother's Day weekend. Make your reservation at Saltys.com for Salty's Weekend Brunch on Saturdays, too, starting Mother's Day Weekend, May 10 and 11.

The fourth annual Seattle Cheese Festival features more than 200 local and international artisan cheese makers will offer samples to taste and for sale. A cheese race, wine garden, cooking demos and kids' activities (human, not goat) add to the merriment! Visit http://www.seattlecheesefestival.com to find out more on this event at the Pike Place Market May 16-18.

Washington State is the second largest producer of wine in our country. With so many vineyards, who has the time to visit, taste and enjoy them all? Now, you do along the Washington Wine Highway. This third annual event takes place May 24-25 on the grounds of Chateau Ste. Michelle in Woodinville where 80 wineries and 40 restaurants will offer samples of the Northwest's bounty. Please attend and visit Alki's booth Saturday, May 24. Alki Chef Jeremy McLachlan has a demo on the Viking Cooking Stage (new this year). This event is held rain or shine! Hope to see you there! Visit http://www.washingtonwinehighway.com or call (425) 481-8300 for more. Or come to Salty's year round and enjoy many Washington wines on our lists. Thanks to the work of Salty's Sommeliers Tim O'Brien and Veronica Smith, both Alki and Redondo received the "Fine Dining Grand Award 2008" from the Washington Wine Commission. Visit http://www.saltys.com/food_wine/awardwinning_wine.asp to peruse wine lists.

The Seattle Elliott Bay Water Taxi is back in operation! The Water Taxi service operates seven days a week between Pier 55 at the foot of Spring Street on the downtown Seattle waterfront and Seacrest dock in West Seattle. The crossing time is approximately 12 minutes. Salty’s is just a five-minute walk from the dock in West Seattle. Visit http://transit.metrokc.gov/tops/oto/water_taxi.html for the details.

The Portland Food Dude at PortlandFoodAndDrink.com (their byline is "Throwing Ourselves on the Grenade of Bad Food to Save you) lists Salty's as an outdoor dining spot. "It is the perfect place to watch the river traffic, water fowl and planes, plus the food is mighty good, too," says Bette Sinclair, Salty's Portland PR maven envisioning the good weather ahead. Visit http://www.portlandfoodanddrink.com/?page_id=1224 for more.

Attend an Arts West play in West Seattle on Sundays and bring your ticket stub to Salty's for dinner a free slice of White Chocolate Mousse Cake. For more about the May/June play, I Am My Own Wife, tickets and address go to http://www.artswest.org and be sure to bring your ticket to Salty's afterwards (Sundays only).

Restaurants & Institutions magazine ranked the nation's 100 top-grossing independent restaurants and Salty's came in at 93 serving 210,000 meals. Reporting on the piece, Rebekah Denn, PI food blogger, said Alki was "helped along by private-dining seats that brought in 21 percent of total revenues." Visit http://blog.seattlepi.nwsource.com/devouringseattle/archives/136748.asp to read her full report. Visit Salty's virtual tours at http://www.saltys.com/seattle/virtual_tour/diningarea to see why Seattle brides vie a year in advance for Seattle's most coveted wedding reception and rehearsal dinner site. Of course if you need a meeting room, those are more readily available – call Sales Director Collin Forseth anytime at (206) 937-1085 or contact him at cforseth@saltys.com by email. The Portland Salty's has wonderful private dining, too. Visit http://www.saltys.com/portland/catering for details or contact Catering Director Dorothy Lane at dlane@saltys.com or call her at (503) 288-4444.

Read more Mintz – her words.

Alki live music.

SEATTLE – Piano-Man Victor Janusz plays during Saturday and Sunday brunch at Alki. Casey MacGill's Blue 4 Trio plays Mondays and Fridays 7 to 10 p.m. in the Café-Bar.

Redondo pop music.

SOUTH SEATTLE – Please come join us in the Café-Bar in May. Here's the schedule:

Friday, May 2 – Jonny Smokes
Saturday, May 3 – Glenn Harrell
Friday, May 9 – Billy Farmer
Saturday, May 10 -– Poodlebomb
Friday, May 16 – Justin Kausal-Hayes
Saturday, May 17 – Myles Crew
Friday, May 23 – Andy Burnett
Saturday, May 24 – Mark Fluegel and Cory Wildss
Friday, May 30 – Myles Crew
Saturday, May 31 – Glenn Harrell

Columbia live jazz.

PORTLAND – Oregon Music Hall of Fame Inductee Mel Brown plays 7 to 10:30 p.m. Fridays with Pianist Jof Lee and Saturdays with his trio. Portland Keyboard Romantic Andrei Kitaev plays Wednesdays, 6:30 p.m. to close.

Go to http://www.saltys.com/reservations for reservations. Don't forget to buy a gift card for mom at https://www.saltys.com/gifts/giftcard.asp and receive a free Good Ciao cookbook if it's $100!

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April 2008

Fresh halibut Nirvana.

By Jamie Meade, Purchasing Manager

SEATTLE AND PORTLAND - Nobody turns fresh halibut into Heaven like our Chefs do. Try this on for sighs: A fillet of juicy halibut grilled and teamed up with wildly tasty purple fingerling potato salad topped with sweet corn and bacon-wilted spring pea vines. Add a dollop of Piquillo pepper aïoli and you've got Halibut Nirvana à la Salty's! (See http://www.saltys.com/recipes/entrees/halibutwiltedpeavines.asp for the recipe.) It's served for lunch or dinner in April only - just for the halibut.

Prized for its delicate sweet flavor and healthy attributes, halibut has tender, flaky yet firm, white meat. A great source of protein and minerals, it's low in fat and calories. Where does this wonder of nature come from? Some hail from the Northern Pacific, others from the Northern Atlantic, but we serve halibut from the clear, cold waters of the North Pacific.

Halibut are one of strongest fish in the sea. During the longest migration ever recorded, one was tagged near the Aleutian Islands, Alaska, and later captured 2,500 miles away in Coos Bay, Oregon. Most require a gunshot or more to kill them - be sure to do this before you get it in the boat! The classic smack on the head with a fish bonker won't get you anywhere with these beasts. In the North Pacific, halibut are among the top of the marine food chain with sea lions, orca whales and salmon sharks as their predators. Marine biologists tell us halibut eat almost anything that fits in their mouth - octopus, crab, salmon, cod, pollock, herring, fishermen (just kidding) and even smaller halibut (not kidding).

There are many stories about the biggest halibut ever recorded: one is of a 459 pounder caught in Dutch Harbor, Alaska, another claims 533 pounds, and yet another 726 pounds. These are halibut caught for sport. Halibut at Salty's or in grocery stores come from 10- to 60-pound range. Smaller halibut are sweeter and juicier than larger, older ones that roam the ocean floors.

Salty's Owner, and sometime halibut fisherman, Gerry Kingen (just back from bonefishing in Venezuela!) caught this sweet 27 pounder with his Dad, the late Robert (Bob) Kingen (pictured right, Bob was also a restaurateur and known for Kingen's Drive-In in Bellevue).

Please join us at Salty's and sink your teeth into some of the sweetest halibut in Seattle and Portland. Salty's Chefs turn it into Halibut Nirvana - just for you. Visit http://www.saltys.com/reservations and make your reservations today.

Sexy Syrah

By Tim O'Brien, Salty's Sommelier

SEATTLE - I can't wait for this event to happen each year. It's like Christmas in April for wine lovers. That is why Alki keeps doing it and every year we have more fun than the year before. This year's edition includes over 40 wineries and a spread of Salty's savory Syrah-loving fresh seafood classics like grilled salmon, crab cakes and bacon-wrapped prawns. We also carve up some lamb and roast baron of beef to match up with brawny Syrah. Read more.

Seven Hills Winery dinner at Portland Salty's.

PORTLAND - Seven Hills Winery is coming to Salty's in Portland April18 for a winemaker's dinner. Winemaker Casey McClellan is the fourth generation in his family to work in agriculture. His winery is one of the original five wineries of the Walla Walla Valley. "My goal as winemaker is intensely structured, balanced wines expressing the distinct terroir of their vineyard origin. I believe the soil, climate and grapes in our Northwest appellations afford the opportunity to make wines ranked among the best in their class," McClellan says.

The Seven Hills winery is located in the historic district of Walla Walla. Their wines have won numerous accolades and high scores from wine publications.

Here's the five-course menu:

• 1st-Alaskan Halibut & Spring Salmon Terrine with Charred Frisée, Roasted Tomato Vinaigrette - Seven Hills Riesling, 2006, Columbia Valley
  
• 2nd-Cashew-Crusted Smoked Idaho Trout Cake, Viognier Tarragon Beurre Blanc - Seven Hills Viognier, 2006, Columbia Valley
  
• 3rd-Muscovy Duck Gratin, Hazelnut Vinaigrette & Red Wine Reduction - Ciel Du Cheval, 2005, Red Mountain
  
• 4th-Grilled Cattail Creek Lamb Chop Loin, Gorgonzola Compound Butter, Braised Cipollini Onions, Black Eyed Peas & Applewood Lardons - Seven Hills Merlot, 2005, Walla Walla Valley
  
• 5th-Dessert Trio of Caramel & Hazelnut Tartlet, Mini Cream Cheese Flan with Asian Pear, Deep Chocolate Malbec Torte - Seven Hills Malbec, 2005, Walla Walla Valley.

Sommelier Jason Ludlow and Chef Dana Cress invite you to join them Friday, April 18, at 7 p.m. The cost is $115 (includes gratuity). Call (503) 288-4444 for reservations today.

Mintz-her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

Zagat Seattle Restaurants Survey scored both Redondo and Alki "Very Good to Excellent" in food, décor and service. "It's all about the 'right on the water' views at these two seafooders that satisfy gawking gazers with 'good' fin fare plus 'spectacular Sunday brunch' (on Saturdays too, at Alki Beach) featuring 'endless piles of fresh oysters, shrimp and crab… it's 'worth it,' especially for 'impressing' 'out of town guests'."

Is it surprising that Alki was again voted Best Brunch in the reader's poll of Seattle Magazine's 2008 best restaurants issue?

The Federal Way Mirror's readers voted Redondo Best Brunch and Best Seafood Restaurant once again. We caught Managing Partner Terianne Broyles beaming with appreciation.

Gayot listed both Alki and Redondo on their Best Brunch in Washington for Easter.

Alki Chef Jeremy McLachlan tells me he's made some slight changes to the Alki menu "to get more spring in our step." Visit his blog at http://www.saltys.com/news/blogs/chef_blog_seattle to read more on one of his favorite subjects.

A prix fixe menu with two courses for $25 is available at Alki during April. It's all part of a promotion called Seasoned Seattle by NWSource featuring Seattle's legendary restaurants. Choose either an appetizer and entrée or entrée and dessert, with three choices each. The menu is available Sunday through Thursday in April only. Go to www.nwsource.com/ae/scr/edb_vd.cfm?ven=1964&s=nws for Alki's menu. Other classic restaurants on the list include Madison Park Café and Il Bistro.

.Read more Mintz – her words.

Alki live music.

SEATTLE - Piano-Man Victor Janusz plays for you during Saturday and Sunday brunch at Alki. Casey MacGill's Blue 4 Trio plays Mondays and Fridays from 7 to 10 p.m. in the Café-Bar.

Redondo pop music.

SOUTH SEATTLE -
4/4 Fri. Poodlebomb
4/5 Sat. Myles Crew
4/11 Fri. Andy Burnett
4/12 Sat. Poodlebomb
4/18 Fri. Billy Farmer
4/19 Sat. Glenn Harrell
4/25 Fri. Justin Kausal-Hayes
4/26 Sat. Myles Crew

Columbia live jazz.

PORTLAND - Oregon Music Hall of Fame Inductee Mel Brown plays 7 to 10:30 p.m. Fridays with Pianist Jof Lee and Saturdays with his trio. Portland Keyboard Romantic Andrei Kitaev plays Wednesdays, 6:30 p.m. to close.

Bluetooth meets blue plate.

SEATTLE & PORTLAND - As of now, you have free Wi-Fi internet access for PCs or Macs at all Salty's during lunch hours. "Come with a luncheon partner and you can both click onto the internet over something yummy. Salty's lunches are what computer folk have called very in-the-groove grub," says Redondo Managing Partner Terianne Broyles. "You might want to give our Blue Plate Special a go. It's tastefully reinvented daily. Very much like yourself!" The Blue Plate Special is available at all Salty's at lunch for $9.95. Go to http://www.saltys.com/reservations  and get in the groove now.

Portland Sunday buffet on Saturdays, too, starting Mother's Day weekend!

PORTLAND - "You won't believe it," says Managing Partner Linda Addy. "Our unmatched, award-winning, spectacular Sunday Brunch is on Saturdays, too, starting Mother's Day weekend." It's the Nation's Best Sunday Brunch, says MSN-Citysearch.com. The winning reason is the unabashed, mind-numbing variety of all-you-can-eat crab, peel-it-yourself shrimp, hand-carved roasts, pasta bar, oyster bar, waffles, omelet stations churning out eggs with every filler under the sun, scores of pastries, breads, and fruits, and more bacon and sausage than you can shake a stick at. Throw in the postcard views of the Columbia River, the ever-solicitous waitstaff, and the kid-friendly setting, and the choice is not so surprising. Make your reservation at http://www.saltys.com/reservations for Salty's Weekend Brunch on Saturdays too starting Mother's Day Weekend, May 10 and 11.

Butter up your secretary April 21-25.

SEATTLE AND PORTLAND - There's no better reward for a job well done than lunch at Salty's. On you. Surprise your Secretary, Administrative Professional, or Your Team, with our:

THREE-COURSE APPRECIATION LUNCH
ONLY $19.95

• Caesar Salad Topped with Blackened Salmon, Grilled Prawns or Grilled Chicken
  
• Cup of World-Famous Seafood Chowder with Scallops, Clams, Bay Shrimp and Bacon
  
• Salty's Legendary White Chocolate Mousse Cake or Ice Cream

It's only available during Administrative Professionals Week April 21-25. Just go to http://www.saltys.com/reservations and tell us when you want your reservation. And be the real you. The world's best boss. If you can't make it in to Salty's, consider a gift card, available in any denomination. Go to https://www.saltys.com/gifts/giftcard.asp and buy one today.

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March 2008

The inside story of the sweetest cheeks in the sea.

SEATTLE AND PORTLAND – Editor's note: We asked Eileen Mintz, Salty's spokesperson and blogger, to get the scoop on Alki Executive Chef Jeremy McLachlan's newest creation for all Salty's.

Eileen Mintz: Jeremy, the buzz I hear is you've created a new halibut dish.

Jeremy McLachlan: It's sort of a twist on a classic: Pan-Seared Halibut Cheeks Oscar. We're doing it to kick off our annual Halibut Festival.

EM: Salty's fans love this season, "Just for the Halibut," yes?

JM: Right. It's all about halibut and it runs through May, highlighted by the return of fresh-off-the-boats halibut mid-March.

EM: Tell us about halibut cheeks.

JM: Many people consider the cheeks section of the halibut the tastiest part. They come from just behind the head and they have a texture similar to scallops, only sweeter.

EM: The foodies among us want to know how you're preparing them.

JM: Very simply. We want the natural taste of the cheeks to dominate here. So we just pan sear them in butter and compliment them with a light saucing.

EM: I've heard you're using a sauce béarnaise.

JM: Yes, but the one we make is different than most. We take red wine vinegar and infuse it with bay leaf, peppercorns, thyme and tarragon. Then we whip that together with egg yolks and salt and drawn butter. It's finished with a touch more of fresh tarragon and garnished with a little orange tobiko. It's a béarnaise that goes perfectly with halibut cheeks.

EM: Sounds delightful. And what side dishes have you chosen?

JM: We surround the cheeks with Yukon potatoes mixed and mashed with some celery root and even a few turnips. Add roasted garlic, cream, butter and salt and you have a superb side for halibut. We complete the dish with some fresh sliced asparagus that has been marinated in lemon juice and oil. It's quite a plate, a treat to the eyes as well as the palate.

EM: A great combination. Tell us about the wine you are recommending.

JM: White wines work best for bringing out the best in halibut cheeks. Just for fun and to learn about one's individual taste preferences, we're recommending our guests order a flight of three two-ounce taster glasses of Chardonnays from Washington, Oregon and France at Alki. Portland will feature California instead of French and Redondo will feature all Washington Chardonnays.

EM: I also hear Salty's Pastry Chef Jane Gibson has created a festival dessert for all Salty's.

JM: Yes! It's Hawaiian Tart à la Moo, a caramelized pineapple and coconut pastry cream topped with crispy macadamia nut streusel, garnished with powdered sugar, caramel sauce and candied almonds. It's served with a triple vanilla milkshake.

EM: Sounds intoxicating!

JM: When you visit us during our festival we'll give you a "Just for the Halibut - Get Hooked" postcard to get the dessert for free on your next visit. It's good through May.

EM: Thank you, Jeremy. You've given us another fascinating adventure in seafood cuisine.

If you can't make it in to Salty's see http://www.saltys.com/recipes for a dozen halibut recipes to try at home.

The Alki alchemist.

By Tim O'Brien, Alchemist Blogger

SEATTLE – We roll out "Potations from the Alchemist" at Alki in March. It's our new signature cocktail and mocktail menu. It features a Rolls Royce Rita using Patron Anjeo Tequila and Grand Marnier cognac liqueur or try a Luxury Lemondrop with Grey Goose Citron or Belvedere vodka.

Evergreen State Martini features DryFly vodka or gin made in Washington's first production distillery since Prohibition using Washington-grown grains (see more at dryflydistilling.com). Kahlúa selected our new Nutty Cow to feature in their advertising – now that's a vote of approval. We use equal parts Hazelnut Kahlúa and Bailey's Irish Cream and fold them into steamed milk to satisfy deepest cravings. [Read more.]

Seven Hills Winery dinner in Portland.

PORTLAND – One of the original five wineries of the Walla Walla Valley – Seven Hills Winery – is coming to Salty's in Portland in April for a winemaker's dinner. Winemaker Casey McClellan is the fourth generation in his family to work in agriculture. His family began growing grapes about 20 years ago in Washington (their winery was originally located in Oregon).

"My goal as winemaker is intensely structured, balanced wines expressing the distinct terroir of their vineyard origin. I believe the soil, climate and grapes in our Northwest appellations afford the opportunity to make wines ranked among the best in their class," McClellan says. [Read more.]

Mintz–her words.

By Eileen Mintz, Public Relations Spokesperson for Salty's

During March Wine Madness, Salty's has an award-winning offer for you. Try any Washington or Oregon wines (bottle or glass) and you'll receive an award good for $20 off any two dinner entrees the next time you come back (it expires May 1 so be sure to come back soon). It's in honor of the many accolades Salty's wine lists have garnered; visit http://www.saltys.com/awards for details.

Good Ciao cookbooks are now in Salty's Gift Shops! Ernesto Pino, food and travel writer, says, "Good Ciao is the perfect blend of authentic central-Italian dishes and Pacific Northwest comfort food. Kathryn Hilger Kingen's Seattle passions melt into chef Roberto Russo's inspired creations." How can you resist? Pick up your copy for only $24.95 or visit http://www.saltys.com/good_ciao to buy one online.

Russo's son Giuseppe Russo recently attended a Kids Korps USA gala with CNN's Larry King who was the celebrity MC of the evening. The Russos' Parco Fiorito vacation-package auction item had the highest bid of the evening see ( http://www.kidskorps.org/Gala2008.html for more about the gala event) and we can't recommend it enough. Arrange your vacation to Parco Fiorito through Doumina Whyman, who gives personal guided tours of Italy. "Doumina gives you an up-close insider's view of the treasures surrounding the enchanted hill town of Cortona. You like olive oil? Meet a farmer who picks his olives, and the man who presses them. Art your thing? Listen to the passionate sermons of her guide, and real-life descendant of Cortona's own Luca Signorelli. Want to eat the way the heartiest Tuscans do? For breakfast, lunch, and dinner, you will. Guaranteed," says Tim Stark, writer for Gourmet and Conde Nast. Whyman was recently featured in "Women in Business on the Kitsap Peninsula" see ( http://kpbj.com/report/articles/2008-02-02-RPT-03.html) for the story. For itineraries in Italy, see http://www.TheEnthusiasticTraveler.com or call her at (360) 620-2728 or email whyman1@aol.com.

Alki Executive Chef Jeremy McLachlan offers you a special menu and helps educate trainees at FareStart for Guest Chef Night, Thursday, March 27. Enjoy fine dining for $24.95 with 100% of the proceeds and gratuities going to FareStart's student programs. Thursday Guest Chef Night has raised over $1.5 million to date. See http://www.farestart.org for tickets.

Gayot.com says Salty's is "bringing new life to a classic tradition of American dining with its Blue Plate Specials." They're just $9.95 for lunch and $19.95 for dinner at all Salty's locations. Visit www.gayot.com/restaurants/seattlenews.html for the story.

Taste Washington's pairing extravaganza takes place this year on April 6 at Qwest Field. Alki will pair tasty bites with great Washington wines. Tickets go fast! Visit http://www.tastewashington.org and get yours today.

Alki Sommelier Tim O'Brien and Seattle Sommelier David LeClaire bring Sexy Syrah back to Alki on April 16 for the seventh year! Forty Northwest boutique wineries will showcase their Syrahs. FareStart will be the beneficiary. Buy $40 tickets at http://www.farestart.org or call (206) 267-6223.

Read more Mintz – her words.

Alki live music.

SEATTLE – Piano-Man Victor Janusz plays for you during Saturday and Sunday brunch at Alki. Casey MacGill's Blue 4 Trio plays Mondays and Fridays from 7 to 10 p.m. in the Café-Bar.

Redondo pop music.

SOUTH SEATTLE –
3/1 Myles Crew
3/7 Poodlebomb
3/8 Mark Fluegel & Cory Wilds
3/14 Billy Farmer
3/15 Nabil Pierce
3/21 Jonny Smokes
3/22 Justin Kausal-Hayes
3/28 Mark Fluegel & Cory Wilds
3/29 Paul Kroeger

Columbia live jazz.

PORTLAND – Oregon Music Hall of Fame Inductee Mel Brown plays 7 to 10:30 p.m. Fridays with Pianist Jof Lee and Saturdays with his trio. Portland Keyboard Romantic Andrei Kitaev plays Wednesdays, 6:30 p.m. to close.

Easter Sunday buffet on Saturday too!

SEATTLE AND PORTLAND – "You voted Salty's one of the best Sunday brunches in both Portland and Seattle, so we're making it the best Saturday brunch on Easter, too," says Portland Managing Partner Linda Addy. "It's the same great award-winning Sunday-style brunch, a culinary adventure like no other."

Easter Brunch is served in Portland Sunday 8 a.m. to 7 p.m., Saturday 9:30 a.m. to 2 p.m.; at Redondo Sunday 8:30 a.m. to 7