B-52
September 12, 2009 by admin
Filed under Blog, Cocktail Recipes
Here’s an old favorite! Simple too…
Ingredients:
0.50
Oz. Coffee Liqueur
0.50
Oz. Almond Liqueur
0.50
Oz. Cream Liqueur
Directions:
Carefully layer ingredients in order.
Meet David LeClaire
September 3, 2009 by David LeClaire
Filed under Blog, David LeClaire
David LeClaire, a certified sommelier from the Court of Master Sommeliers, is the founder of Wine Events & Promotions, [...]
Favorite Wine Bars – What’s Yours?
September 3, 2009 by David LeClaire
Filed under Blog, Reviews
Northwest wineries are enjoying a surge of interest and enthusiasm in their wines. The number of quality, premium wine producers has expanded dramatically, and many consumers in the Northwest recognize this and are clamoring for more! It would seem this excitement would translate into perfect timing for Seattle to embrace this trend with sexy and [...]
Ristorante Machiavelli – Seattle, WA
Ristorante Machiavelli might be Seattle’s most perfect restaurant for these lean times, its old-fashioned fare satisfying to the soul, the stomach and the strapped budget. These aren’t just tossed-off, ham-handed red-sauce standards, but simple dishes done with a fair amount of finesse. Start with the excellent ahi tuna carpaccio or the generous antipasto, both under [...]
Happy Hour July 28, 2009
Jul 28 7:00 PM
FREE APPETIZERS & All Night Happy Hour at Toscano Bellevue!
60 attended (est.) – Rated 4.008
When Toscano’s Food & Beverage Manager Celester Gray invited our group to his venue we were excited – but when [...]
Grilled Asparagras Tips
August 30, 2009 by Chef Dan Thiessen
Filed under Blog, Top Tastes - Chef's Recipes & Tips
Nothing says spring in the Northwest better than fresh local asparagus. My favorite preparation is grilled asparagus on the BBQ. The trick is that the asparagus should be blanched first, if not, the asparagus ends up turning woody in texture.
Take the asparagus and place in salted boiling water for a brief 15 seconds, remove from [...]
When Its Too Hot To Cook
August 29, 2009 by Chef Dan Thiessen
Filed under Blog, Top Tastes - Chef's Recipes & Tips
With the temperatures rising so high out there, it’s time to get out of the kitchen and onto the BBQ. There are a couple of ingredients that I use no matter what is on the grill.
First is the marinade, Demitri’s Bloody Mary seasoning is a must have in the kitchen. I use the [...]
Crab Cakes With Fuji Apple Slaw
August 29, 2009 by Chef Dan Thiessen
Filed under Blog, Top Tastes - Chef's Recipes & Tips
A luscious combination of our northwest crab and apples. Simple, yet elegant. Chef Dan Thiessen shares one of his all time favorite recipes.
*Makes approx. 10 ea. 2 1/2 oz cakes
Ingredients:
20 oz. Dungeness Crab Meat, fresh
2 Tbsp. White onion, minced
2 Tbsp. Celery, minced
1 Tbsp. Red Bell Pepper, minced
1 Tbsp. Green Bell Pepper, minced
1 Cup Best Foods Mayonnaise
1 Tbsp. Fresh Parsley, [...]
4th Of July Entertaining
August 28, 2009 by Chef Dan Thiessen
Filed under Blog, Top Tastes - Chef's Recipes & Tips
Nothing is more important than food safety at any time, let alone when entertaining a group of people for an extended period of time like holidays and celebrations such as the 4th of July. Here are some quick tips to keep you and your guests safe!
The danger zone relates to a temperature where bacteria like [...]
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