Local restaurateurs are coming out of their businesses' hibernation and hosting special dinners, anticipating guests anxious to dine out as spring arrives.
in Bellevue’s is bringing in two global scotch experts to help host a five-course dinner paired with scotch on March 29 starting at 6:30 p.m. Bill Lumsden, master distiller at Glenmorangie, and David Blackmore, master brand manager for Glenmorangie and Ardberg, will be leading guests through the dinner that will include roasted butternut squash salad, smoked salmon bisque, Wagyu steak and mushrooms, and Australian lamb loin.
Lumsden received the Global Ambassador of the Year and Scottish Distiller of the Year honors in 2007. He also received the Malt Advocate Magazine Industry Leader of the Year Award in 2001 and 2006.
Blackmore is a professional whisky tutor certified by The Scotch Malt Whisky Society in Edinburgh and London. Blackmore led the Society's "Tasting Panel” in cask selections.
For reservations to the $125 per person (plus tax and gratuity) dinner, call Wilma Manchester at John Howie Steak at 425-440-0878.
A touch of Sonoma greets Salish Lodge
Sonoma chef Steven Snook of the Kenwood Inn and Spa and Sonoma winemaker Chuck Mansfield of Hop Kiln Winery are teaming up for a six-course dinner at The Dining Room at Salish Lodge & Spa on March 29 starting at 6:30 p.m.
The menu, $130 inclusive, includes roasted shellfish Cioppino with lobster, scallops, clams, shrimp, shaved fennel and fronds paired with the 2010 Hop Kiln North Bridge Pinot Noir. The smoked potato tortellini with stolen mushrooms and Italian flat parsley in a butter parmesan emulsion will be paired with the 2010 Hop Kiln Russian River Valley Pinot Noir. The braised belly of pork with creamy polenta, roasted apples, celery hearts, baby beets and fresh horseradish will be paired with 2010 Hop Kiln Twin Corners Pinot Noir.
Purple Café & Wine Bar completes Washington Wine Month dinners
Purple Café & Wine Bar completes its Washington Wine Month celebration with American Viticultural Area themed dinners, with a Walla Walla Valley-themed dinner at on March 22 at 7 p.m. and a Yakima Valley-themed dinner at Purple Seattle on March 26 at 7 p.m. Both dinners are $95 per person.
The Walla Walla Valley-themed dinner at Woodinville Purple will include seared diver sea scallops paired with 2010 L’Ecole No. 41 Estate Luminesce (Semillon, Sauvignon Blanc blend), and braised beef short rib paired with 2009 Amavi Cabernet Sauvignon, among other courses. For reservations call 425-483-7129.
The Yakima Valley-themed dinner will feature grilled baby octopus, pan roasted monkfish, grilled quail, roasted leg of lamb and a digestive from Woodinville-based . For reservations call 206-829-2280.
S.O.S. to the rescue of Kokanee Salmon
in Issaquah and (FISH) will be hosting a dinner, dubbed S.O.S. Kokanee, at the Issaquah Salmon Hatchery Watershed Science Center on March 23 at 6 p.m. to raise money to help restore the diminishing population of Kokanee Salmon in Lake Sammamish.
Tickets to S.O.S. Kokanee are $60 and available at Coho Café, by calling the café at 425-391-4040 or calling FISH at 425-392-1118. Live music and a silent wine auction will complete the evening’s festivities.
CenterTwist executive appointed to NRA board of directors
The National Restaurant Association elected Bret Stewart, president of Woodinville-based CenterTwist Inc., to its board of directors. CenterTwist Inc. is a franchisee of pretzel producer Auntie Anne’s. It operates eight stores in the Puget Sound region between Tacoma and Lynnwood.