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Directly from the Seattle Restaurant Week Press Release:

300 “Dinner for Two” Giveaways For Seattle Restaurant Week’s Return April 7-18 Record Number of Restaurants, Free Dinners for Two, Grand Prize Award

SEATTLE—(March 20, 2013)—Seattle Restaurant Week (SRW) is returning April 7-11 and April 14-18 with more restaurant participants than ever before. The area’s largest restaurant promotion has grown to 163 restaurants offering three-course dinners for $28 across King County. Diners will also reap the benefits of approximately 300 surprise giveaways with participating restaurants giving away dinners for two during the ten day promotion. A grand prize drawing of a five-course dinner from the restaurants of SRW board members will also be awarded.

Seattle Restaurant Week’s first promotion four years ago had fewer than 100 participants. It has continued to grow with the support of restaurants and the dining public and this spring, it has created an opportunity for the restaurants to thank the diners for their support and patronage with complimentary dinners for two. For each of the ten days of the promotion, approximately 30 restaurants will randomly select two lucky guests for free SRW dinners. The participating restaurants will perform the giveaway twice during the promotion, totaling approximately 300 dinners for two given away for free (excluding beverage, tax and gratuity).

The dinner for two giveaways are in addition to the many gift certificate giveaways given away on the SRW website and through social media outlets. In addition, the SRW board will give away a grand prize of a five-course dinner for eight, with each course prepared by a board member restaurant chef and a paired bottle of wine from the chef’s cellar. All entrants of SRW giveaways and contests will be automatically entered to win the grand prize. The board member restaurants include John Howie Restaurants (John Howie Steaks, Seastar, Sport), Maria Hines Restaurants (Agrodolce, Golden Beetle, Tilth), Nell’s Restaruant, Rover’s, and Tom Douglas Restaurants (Brave Horse Tavern, Cuoco, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Seatown, Serious Pie).

In its seventh run, Seattle Restaurant Week has grown to a record-breaking number of restaurant participants, 163. This spring features 33 newcomers from the previous fall:

1.   Agrodolce

2.   Banyan Tree

3.   Bar Dojo

4.   Branzino

5.   Café Parco

6.   Collections Café

7.   Daniel’s Broiler – Leschi

8.   El Gaucho, Seattle

9.   Hector’s

10.  Hunt Club

11.  Jimmy’s on Broadway

12.  La Bete

13.  La Romanza Bistro Italiano

14.  Lombardi’s, Mill Creek

15.  Ma’ono

16.  McCormick’s Fish House & Bar

17.  McCormick & Schmick’s Seafood Restaurants (Bellevue, Harborside and Spring Street)

18.  Milagro Cantina

19.  Naked City Taphouse

20.  Panevino Trattoria & Bar

21.  Pizzeria Spaghetteria Guido & Wine Bar

22.  Plaka Estiatorio Greek Cuisine

23.  Stopsky’s Delicatessen

24.  The Gerald

25.  The Kingfish Café

26.  The Matador (Ballard and West Seattle)

27.  Trattoria Amante

28.  Volterra Restaurant – Kirkland

29.  Wild Fin American Grill (Issaquah and Renton)

About Seattle Restaurant Week

Celebrated for ten days every April and October, Seattle Restaurant Week offers diners $28 three-course dinners at over 160 King County restaurants, some of which also offer $15 three-course lunches. Seattle Restaurant Week partners with The Seattle Times for the broadest reaching dining promotion in the Puget Sound area. Seattle Restaurant Week is operated by the Seattle Restaurant Cooperative, a non-profit association of restaurateurs united to represent local area restaurants. Seattle Restaurant Cooperative board members include restaurateurs from John Howie Restaurants, Maria Hines Restaurants, Nell’s Restaurant, Rover’s and Tom Douglas Restaurants. For more information, visit www.SeattleRestaurantWeek.com.

Directly from the Gruman and Nicholl Press Release:

Love Bubbles Over This Valentine’s Day

RN74 Celebrates With a Romantically Inspired Tasting Menu

Painted Hills Rib Eye with trio of Salsify, Bloomsdale Spinach and Sauce Perigourdine.

SEATTLE – The French have long had the corner on l’amour and nothing says romance like Champagne. That’s why it’s all about the bubbly this Valentine’s Day at RN74. Sparkling wines perfectly compliment every dish in the exquisite five-course tasting menu brimming with luxuries like caviar, truffles and chocolate.

Slide into the evening with a sensuous amuse bouche of caviar and smoked salmon followed by Dungeness crab salad with hearts of palm, baby beets, citrus and pistachio tuille. Satisfy the appetite with a Painted Hills rib eye garnished by a trio of salsify, spinach and sauced with truffle-scented perigourdine. Manjari chocolate from Madagascar lends indulgent sophistication to the flourless cake adorned with blood orange glass and a scoop of pomegranate sorbet. An assortment of petit fours completes this effervescent menu.

Not-to-be-missed options include a flight of sparkling wines paired by RN74’s Lead Sommelier Jeff Lindsay-Thorsen; a Hudson Valley foie gras terrine with gianduja (more chocolate!), hazelnut praline and toasted brioche; a seasonal assortment of artisan cheeses; and a supplement of black winter truffles. Reservations may be made by calling 206-456-7474.

FEBRUARY 14TH, 2012

VALENTINE’S DAY

AMUSE BOUCHE
CAVIAR PARFAIT, SMOKED SALMON
R. DUMONT ROSE, CHAMPAGNE NV

DUNGENESS CRAB SALAD
HEARTS OF PALM, BABY BEETS, CITRUS, PISTACHIO TUILLE
CHARTOGNE-TAILLET CUVEE MICHAEL MINA, CHAMPAGNE 2008

PAINTED HILLS RIB EYE
TRIO OF SALSIFY, BLOOMSDALE SPINACH, SAUCE PERIGOURDINE
VILMART ET CIE. GRAND CELLIER, CHAMPAGNE NV

MANJARI CHOCOLATE FLOURLESS CAKE
BLOOD ORANGE GLASS, POMEGRANATE SORBET
PATRICK BOTTEX LA CUEILLE BUGEY-CERDON, SAVOIE NV

SUPPLEMENTS

HUDSON VALLEY FOIE GRAS TERRINE COURSE 20
GIANDUJA, HAZELNUT PRALINE, TOASTED BRIOCHE
ARTISAN CHEESE COURSE 9
SEASONAL ACCOMPANIMENTS
BLACK WINTER TRUFFLE ADDITION 30

TASTING MENU $74
BUBBLES $61

Directly from the Gruman and Nicholl Press Release:

TRACE AND THE INTERNATIONAL CULINARY SCHOOL AT THE ART INSTITUTE OF SEATTLE FORM DISTINCTIVE PARTNERSHIP COLLABORATION TO MUTUALLY BENEFIT CULINARY STUDENTS AND HOSPITALITY INDUSTRY

January 10, 2013 (SEATTLE, WA) ––TRACE at W Seattle and The International Culinary School at The Art Institute of Seattle are pleased to announce an exciting partnership that will bring real-time access, experiences and funding to students seeking a career path in the culinary industry.  The corporate, educational association of TRACE, The Art Institute of Seattle, and culinary students will be brought to life through collaborative, structured programming throughout 2013.

For TRACE and W Seattle, who require talented culinary individuals that are well-trained and ready to work in any number of culinary arts and management positions within the hotel and restaurant, this partnership will provide direct interaction with students for mentorships and to cultivate future employees.

The Art Institute of Seattle, part of The Art Institutes system of more than 50 schools, offers programs that include Associate degrees in Baking & Pastry and Culinary Arts, a Bachelor of Science in Culinary Arts Management, and diplomas in Art of Cooking and Baking & Pastry.  This relationship will provide The International Culinary School at The Art Institute of Seattle with additional recruitment and placement opportunities.   The Art Institute of Seattle culinary students can receive scholarship funds, cook one-on-one with noted TRACE Chef de Cuisine, Steven Ariel and his pastry team, and work with Executive Chef, Ryan Loo, and the hotel’s banquet managers and staff.

A kick-off announcement for the partnership will be held Thursday, January 17, 2013 at TRACE.  Celebrity chef Tiffany Derry, a 2003 graduate of the Art Institute of Houston, and a 2010 “Fan Favorite” contestant on Bravo television’s Top Chef, will be the guest of honor.  Beginning in February 2013, events will include: quarterly dinners at Portfolio, the student-run restaurant at The Art Institute of Seattle, led by Academic Director, Chef Ian Mackay, that will incorporate Chef de Cuisine Steven Ariel; dinners at TRACE with students helping to produce the meals; internships at TRACE and W Seattle; culinary student competitions that will result in menus being featured at TRACE; culinary workshops** and cooking classes at The Art Institute of Seattle for students and the public; and individual donor opportunities. (**The workshops are noncredit bearing and do not transfer into any program offered at The Art Institute of Seattle.)

Elden Monday, President of The Art Institute of Seattle, is delighted with the partnership that will bring additional awareness to their culinary programs, create relevant career experiences for students and help raise student tuition funds.  Says Monday, “Our alliance with TRACE and W Seattle is an ideal parity of brands that will bridge talent and opportunity. We look forward to engaging our faculty, alumni, student families, industry and governmental leaders and the community at large to support this endeavor to help realize the goals of our students.”

W Seattle’s General Manager, Tom Limberg, views the relationship as a great chance to simultaneously contribute to the local community and build a strong workforce for the hotel. Says Limberg, “We are leaders in the hospitality industry because we offer our guests high-quality services and relevant, exceptional dining encounters 24/7.  Our success is due in large part to the skill sets and training of the people who come to work here.  This relationship with The Art Institute of Seattle will allow our employees to give back and share their knowledge, provide our guests with interactive events, and ultimately, links us to capable, accomplished culinary professionals that we can hire.”

Directly from the Gruman and Nicholl Press Release:

A CITRUS CELEBRATION AT RN74

January Tasting Menu Dazzles With Sunny Citrus.  Hometown Heroes Features the Considerably Decorated Gramercy Cellars

SEATTLE – Nothing whisks you away from dreary Seattle to the shores of the sunny Mediterranean as quickly as the fine mist from a citrus peel. After heavy holiday fare, Chef Seis is brightening things up at RN74 for the January tasting menu in anticipation of Fête du Citron celebrating all things citrus.

Each of the five courses features a different citrus fruit. Ruby-colored blood oranges add dramatic flair to the pumpkin, curry and ginger that accompany the fluke (summer flounder) sashimi. Grapefruit enliven the fennel-celery salad served with grilled prawns. Lemon gremolata adds zest to the Brussels sprouts sidling up along short rib-filled ravioli.

What citrus-focused French meal would be complete without duck a l’orange rolling off the tongue? Succulent duck breast glazed in sweet orange sauce is balanced with slightly bitter endive, toothsome faro and pushed over the top with a bit of duck confit. The meal is finished with the theatrically named pomelo bombe – a spherical sherbet served with pistachio streusel, pomegranate and blood orange glass.

The Hometown Heroes’ selection for January is Gramercy Cellars out of Walla Walla. Winemaker and Master Sommelier Greg Harrington founded Gramercy Cellars on the principle that great wines come from great vineyards and are produced with as little intervention (and new oak!) as possible. In 2004, the Harrington’s put their “when we retire” winery plans on the fast track, choosing to base Gramercy Cellars in Walla Walla because of its unique terroir, which they believe lends earthiness and balance to the final product. Gramercy Cellars wines have been praised far and wide including a “Best New Winery” nod from Food & Wine Magazine in 2010 and a recent “pitch-perfect example of Washington’s abilities” from the San Francisco Chronicle in 2012. Wine & Spirits Magazine has included Gramercy Cellars in its “Top 100 Wineries in the World” list for the past three years.

Before becoming a winemaker, Greg Harrington oversaw the wine programs for an impressive group of restaurants including names such as Wolfgang Puck and Emeril Lagasse. In 1996 at the age of 26, Greg had already joined the ranks of less than 120 Americans to pass the Master Sommelier exam. He now serves as Chairman of the Court of Master Sommeliers in addition to his many other accomplishments.

Though any of the Gramercy Cellars wines offered during the January Hometown Heroes special would be an excellent choice, two other pairing options are available with the Fête du Citron tasting menu.

FÊTE DU CITRON

JANUARY TASTING MENU

FLUKE SASHIMI
BLOOD ORANGE, PUMPKIN, CURRY, GINGER
DOMAINE DE LA MEULIERE CHABLIS, BURGUNDY 2010
EMILIO LUSTAU CUEVAS JURADO MANZANILLA PASADA, JEREZ

GRILLED PRAWNS
GRAPEFRUIT, FENNEL, CELERY, HEARTS OF PALM
BRU-BACHE JURANCON SEC, SOUTHWEST FRANCE 2010
FONT DE MICHELLE CHATEAUNEUF-DU-PAPE BLANC, RHONE 2010

BEEF SHORT RIB RAVIOLI
BRUSSELS SPROUTS, HAZELNUTS, LEMON GREMOLATA, HORSERADISH
PY COLIN-MOREY ‘EN REMILLY’ ST.AUBIN 1ER CRU, BURGUNDY 2008
RADIKON SLATNIK, FRIULI, ITALY 2009

DUCK BREAST A L’ORANGE
BELGIAN ENDIVE, FARRO, DUCK CONFIT
COS FRAPPATO DI VITTORIA, SICILY 2010
MOREY ‘GRAND CLOS ROUSSEAU’ 1ER CRU SANTENAY, BURGUNDY 1996

POMELO BOMBE
PISTACHIO STREUSEL, POMEGRANATE, BLOOD ORANGE GLASS
CASCINA SANTUARIO MOSCATO D’ASTI, ITALY 2011
DONNAFUGATA BEN RYE PASSITO DI PANTELLERIA, SICILY 2009

TASTING MENU 74
WINE PAIRING 46 | 69

Directly from the Vancouver Symphony Orchestra Press Release:

The Vancouver Symphony Orchestra is set to embark on 8-city tour of U.S. West Coast, with Maestro Bramwell Tovey and pianist Jon Kimura Parker.

Vancouver, BC –  The Vancouver Symphony Orchestra will embark on a tour of the West Coast of the United States with 8 performances from January 23 through February 1, 2013. This will be the the third major tour for the VSO in 5 years, and its first return to the U.S. West Coast since 1978.  All tour concerts will be conducted by VSO Music Director Bramwell Tovey, feature Vancouver born and internationally acclaimed concert pianist Jon Kimura Parker as soloist, and include a new work commissioned by the VSO especially for the tour by Edward Top, its composer-in-residence.

The Masterworks Silver program of January 19 and 21, 8pm, will be the Vancouver sendoff for the VSO, as it performs the tour program at the Orpheum Theatre. The U.S. West Coast tour begins at Benaroya Hall in Seattle, Washington, and continues with performances in Las Vegas, Nevada; Northridge, Santa Barbara, Aliso Viejo and Palm Desert, California; Scottsdale and Tucson, Arizona.

The complete tour program includes Composer-in-Residence Edward Top’s Totem, Edvard Grieg’s Piano Concerto, and Sergei Prokofiev’s Symphony No. 5.

Jon Kimura Parker revisits his first ever professional engagement with the Vancouver Symphony, during the 1979/1980 Season in which he performed the Grieg Concerto. Please visit Mr. Parker’s website for an informative chat about the Grieg concerto, and Mr. Parker’s experience in performing this magnificent, Romantic concerto: http://www.jonkimuraparker.com/

This tour marks the VSO’s third tour in the past five seasons, having undertaken successful tours to Asia in 2008 with concerts in South Korea, Macau and China, and Central Canada in 2009 with performances in Ottawa, Toronto, Montreal and Quebec City, all to rave reviews and full halls.  The VSO and Maestro Tovey are proud to be musical ambassadors for Canada, British Columbia and Vancouver.

The 2013 U.S. West Coast tour has been organized by Columbia Artists Management in New York City, and made possible with funding from the Vancouver Foundation, Government of Canada through the Canada Council for the Arts, Province of British Columbia through the British Columbia Arts Council, the Alan and Gwendoline Pyatt Foundation, Arthur H. Willms & Mary Ann Clark, and Michael Fish.  Additional support for the VSO concert in Las Vegas has been received from Paragon Gaming/ Edgewater Casino.

CONCERT INFO:

BMO Financial Group Masterworks Silver

Jon Kimura Parker plays Grieg

Saturday and Monday, January 19 and 21, 8 pm, Orpheum

Bramwell Tovey, conductor

Jon Kimura Parker, piano*

Top           Totem (VSO Commission/World Premiere)

Grieg         Piano Concerto in A minor*

Prokofiev     Symphony No. 5 in B-flat Major

TICKET INFORMATION:

Tickets: $25 - $88 (senior, student and subscriber discounts available)

Tickets available online at www.vancouversymphony.ca or by calling VSO customer service at 604.876.3434

Series Sponsor: BMO Financial Group

U.S. West Coast Tour

Benaroya Hall, Seattle, WA

Wednesday, Jan 23, 2013, 7:30pm

Artemus W. Ham Concert Hall, University of Nevada, Las Vegas, NV

Friday, Jan 25, 2013, 8pm

Las Vegas Concert Sponsor: Paragon Gaming/ Edgewater Casino

Plaza del Sol Performance Hall, Valley Performing Arts Center, Northridge, CA

Saturday, Jan 26, 2013, 8pm

The Granada Theater, Santa Barbara, CA

Sunday, Jan 27, 2013, 4pm

Soka Performing Arts Center, Aliso Viejo, CA

Monday, Jan 28, 2013, 8pm

McCallum Theater for the Performing Arts, Palm Desert, CA

Tuesday, Jan 29, 2013, 8pm

Scottsdale Center for the Arts, Scottsdale, AZ

Thursday, Jan 31, 2013, 7:30pm

Centennial Hall, University of Arizona, Tucson, AZ

Friday, Feb 1, 2013, 8pm

Bramwell Tovey, conductor

Jon Kimura Parker, piano*

Top         Totem (VSO Commission/World Premiere)

Grieg       Piano Concerto in A minor*

Prokofiev   Symphony No. 5 in B-flat Major

TICKET INFORMATION:

Please contact individual presenters for ticket information

Directly from the Gruman and Nicoll Press Release:

Warm Up With a Winter Whiskey

Behind the Bottle Goes Scotch in an Evening With Gordon & MacPhail

SEATTLE (January 3, 2013) – Whiskey is the new wine. While that may seem heresy in a French-themed restaurant like RN74, it is hard to discount the rising popularity of the peaty, smoky, sometimes caramel-like brown liquor. Many whiskey enthusiasts would argue that scotch is undisputed king, so why not marry it with the obvious queen of cuisine?

Join RN74 this January 28th at 7 p.m. as the restaurant presents a special rendition of its “Behind the Bottle” dinners featuring the Scotches Whiskies of Gordon & MacPhail. Unlike a traditional distillery, Gordon & MacPhail buys whiskies from other producers, then blends and ages the products in Spanish oak barrels imbuing the Scotch Whisky with sherry notes. Scotch expert Andrew Bohrer will be on hand to discuss the evening’s selections.

The five-course tasting menu emphasizes rich savory proteins accompanied by warm earthy sides. Start the night with a smoked trout brioche crostini and fricassee of mushrooms with sherry vinegar paired with the opulent Mortlach 15. Nothing says winter comfort like the second course – Maine lobster pot pie and truffle cream paired with the Adonis of scotch, The Glenlivet 21.

Courses three and four showcase grilled squab accompanied by foie gras and potato galette with chicory jus (Caol Ila 10) and roasted leg of lamb with toasted cocoa and celery root gratin (Benromach 10) - both scotches tempered by sherry. The evening is complete with hand-cut beignets accompanied by salted caramel and real butterscotch made with Atholl Brose.

Cost with scotch pairings is $125 per person. Reservations may be made via email at Seattleevents@rn74.com or by calling 206-456-7612.

January 28th, 2013

AN EVENING WITH GORDON & MacPHAIL

SMOKED TROUT
FRICASEE OF MUSHROOMS, SHERRY VINEGAR, BRIOCHE TOAST
MORTLACH 15
RICH, FULL & OPULENT

MAINE LOBSTER POT PIE
TRUFFLE CREAM, SEASONAL VEGGIES
GLENLIVET 21
THE ADONIS OF SCOTCH

GRILLED SQUAB
FOIE GRAS, POTATO GALETTE, POTATO GALETTE, CHICORY JUS
CAOL ILA 10
POWER OF ISLAY TEMPERED BY SHERRY

ROASTED LEG OF LAMB
TOASTED COCOA, CELERY ROOT GRATIN
BENROMACH 10
FINISHED 1ST FILL OLOROSSO

HAND CUT BEIGNETS
SALTED CARAMEL, ATHOLL BROSE BUTTERSCOTCH
ATHOLL BROSE
INFUSED WITH MINT, EUCALYPTUS & HERBS

Directly from the Gruman and Nicholl Press Release:

JOULE  OFFERS A STELLAR WEEKEND BRUNCH ENTRÉES COMPLIMENTED BY A ROTATING BUFFET OF SWEET AND SAVORY DISHES

(Seattle, WA) - Ever since Joule’s anticipated reopening in the Fremont Collective, food enthusiasts have been electrified not only by the restaurant’s vibrant new interior and Korean steak house concept, but also its delicious weekend brunch offering on Saturdays and Sundays, from 10 am –2pm. For $17 per person, diners may choose from a selection of hearty, hot breakfast entrées including: Buckwheat Pancakes, cherry chutney, walnuts; Breakfast Porchetta, oatmeal stuffing, sweet chili rub or Chuck Short Rib, egg, cilantro chimichurri. A brunch buffet bar is also included, allowing diners to get their forks into a weekly rotating menu of seven seasonal dishes such as Escarole salad with pickled oyster mushrooms; Chinese sausage and cheddar biscuit; or a Honey Crisp apple and goat cheese tart. Joule also offers delicious breakfast cocktails including a signature house bloody mary and a spin on a mimosa dubbed “Kinetics”, made with Batch 206 vodka, crème Yvette, grapefruit, and cava.

A full list of brunch entrees can be found at http://joulerestaurant.com/

Directly from Evado PR Press Release:

Maria Hines Opens Agrodolce Dec. 21

While the Mayan’s may be predicting the end of the world, come Dec. 21 Seattle will be rejoicing with the opening of Maria Hines’ third restaurant, Agrodolce. The new Fremont trattoria will feature Southern Italian cuisine with a focus on Sicily, which means housemade burrata, arancini cannoli with local sheep’s milk ricotta and of course, fresh handmade pastas. Just as with Maria’s other restaurants, Agrodolce will be certified organic by Oregon Tilth. Keep your eyes peeled for a first-hand account of Maria’s recent trip to Sicily from Food & Wine and make your reservations.

Hunger Mediterranean New Year’s Eve

Savor the warm flavors of the Mediterranean this New Year’s Eve with Hunger’s four-course Spanish, Portuguese and North African inspired menu. Choose from starters like Smoked Pork Belly with pickled chiogga beets and piri piri vinaigrette, or Diablo Shrimp with milho frito, housemade sausage, salsa piquant, lava salt; and mains like Red Wine Braised Pollo with onion, house made bacon, mushroom, carrot, as well as salad, intermezzo and a dessert sampler. Pricing begins at $100 per couple, with optional $25 wine pairing. Seating from 5 p.m. - 12:30 a.m. Call 206.402.4854 to reserve your party now!

Culinary Luxury on New Year’s Eve

Lloyd Martin is encouraging indulgence this New Year’s Eve. Ring in the New Year with luxurious items including Perigord truffles, lobster, foie gras, caviar and more. As a Best New Restaurant award-winner not once, but twice this year, diners won’t be disappointed with an exotic five-course New Year’s Eve dinner at Lloyd Martin ($90; $145 with wine pairings). Reservations are required by calling 206.420.7602.

Sustainable Holiday Dining

Treat yourself to a beautiful holiday dinner prepared with a sustainable conscious and bright with fresh, organic ingredients at award-winning Tilth. Open on Christmas Eve and New Year’s Eve, guests can indulge in a four-course menu for $85 that covers meat, fish and vegetarian options, perfect for everyone in your holiday group. Courses include Spot Prawn Consomme, Ricotta Gnudi, Seared Alaska Sablefish and Bouche de Noel. Wine pairings are additional $40. View the full menu here.

Lucky NYE Menu + NYD Brunch Buffet
Start 2013 with luck on your side! Cafe Flora has put together a four-course vegetarian New Year’s Eve menu centered around luck in the New Year including: Asia long noodles signifying a long life; lentils and collard greens — both lucky in the south; the Spanish New Year tradition of eating 12 grapes at the stroke of midnight; as well as the Vietnamese tradition of enjoying kumquats and citrus. $50 per person, reservations required, 5:30-10 p.m. Add wine pairings for an additional cost. Signature cocktails and champagne available. Call 206.325.9100 to reserve or visit online.

Cafe Flora’s New Year’s Day

Wake up January 1st to the best brunch buffet of the year! The annual tradition continues with Cafe Flora’s New Year’s Day brunch buffet! This popular event is the only time of the year the vegetarian landmark offers a buffet, including: baked goods, sweets, egg dishes and salads; vegan and gluten free items available. $25 per person, $12.50 for kids under 12, reservations required for large parties only. 9 a.m. - 2 p.m. Variety of Bloody Mary’s available.

Pure Barre Logo Stay in Shape Over The Holidays

We love holiday dining, cooking, baking and all the family get-togethers as much as the next, but we also love escaping to Pure Barre to keep our sanity and our waistlines in check over the hectic season. December is the perfect time to stay motivated and keep working out, and Pure Barre is the perfect 55-minute refuge. Their expert instructors will whip you in to shape with their ballet, Pilates and weight techniques to keep you motivated well in to the new year! Gift cards are the perfect stocking stuffer or holiday gift that anyone can enjoy! Purchase at University Village, Queen Anne or Bellevue.

Golden Beetle logoSpice Up Your New Year’s Eve

If you’re longing for the warmer weather of the Mediterranean then transport your palates to Golden Beetle during the holidays. James Beard award-winning chef Maria Hines will spice up your evening with a special $50 four-course menu on New Year’s Eve including Beet Salad with za’atar, Feta Brioat, Braised Lamb Shank and Chocolate Torte. View the full menu here.

VIP Evolution at Crush

Throughout its eight years, Crush has brought us memorable food, a James Beard chef, eloquent service and fond memories. As the menu continues to evolve, so now does the dining room with new tables, chairs, flooring and more. See how you can be part of this evolution while becoming a VIP at this award-winning Seattle mainstay, courtesy of Jason and Nicole Wilson.

Directly from the Gruman and Nicholl Press Release:

2012 NEW YEAR’S EVE EDITION

Cafe Juanita

DECADENT EIGHT-COURSE MENU AT CAFE JUANITA

Limited seating available from 5pm-10:30pm

$135 per person + tax & gratuity|Two wine pairing flight options

Join Cafe Juanita for a remarkable New Year’s Eve celebration featuring a decadent, eight-course menu.  Please call the restaurant for details on the menu (some surprises are in store!) and note that Chef Holly Smith will personally work with guests for any dietary restrictions.

Please call for reservations: (425) 823-1505 OR reserve online at http://cafejuanita.com/reservations/

ARTUSI:  MENU SEMPLICE, MENU PELLEGRINO OR MENU FESTIVAL

Seating available from 5pm- 11pm

Chefs Jason Stratton, Sasha Rosenfeld, and the Artusi team, will create a delicious dinner with multiple course options.  A limited, a la carte menu will be available only at the bar.  If cocktails are on your celebratory agenda, there will be specialty drinks that pay homage to this year and a spirited cocktail to anticipate the next.  Without doubt, bubble options will be available.

Menu Semplice: 4 courses for $45 (choice of first and third course)/ $25 wine pairing
Menu Pellegrino: 5 courses for $60 (includes everything but tortellini)/$35 wine pairing
Menu Festival: everything $70 / wine pairing $45

Oyster with salsa Apicius
Buckwheat grissini with anchovy butter
La Quercia speck

Nantucket scallop crude with capezzano olio Nuevo and Buddha’s hand citron
Or
Shaved hearts of palm with Belgian endive and caviar

Jerusalem artichoke soup with poached spot prawn

Tortellini filled with capon and prosciutto with local truffle butter  (Menu Festival only)

Braised quail stuffed with rye bread, chestnuts and foie gras
or
House made duck cotecchino with lentils for luck

Caramelized squash tartlet with chocolate-pumpkinseed sauce & persimmon pudding with poached mandarin

Please call for reservations: (206) 678-2516 OR reserve online at http://artusibar.com/reservations

SPINASSE OFFERS FAVORITES FROM 2012 OR NEW DISHES FOR 2013

Seating available from 5pm-11pm

Chef Jason Stratton, Chef de Cuisine, Carrie Mashaney, wine director Michele Balkwill and the entire Spinasse team are delighted to offer two delicious dining options that pay homage to culinary dishes ahead and guest favorites from 2012.

7 courses- $90 per person + tax & gratuity
Wine Pairings: $40

SELECT ONE:

RING IN THE  NEW 2013

Lentils with crisp pig’s trotter, apple and sage passato, anchovy grissini

Baccala mantecata with celeriac, fennel and salmon roe

Marinated spot prawns with sunchoke, chicory and finger lime

Local foie gras with brussels sprouts and bergamot sauce

Pumpkin gnocchi with local truffle butter

Daurade filet with cauliflower and oyster cream

Baba au rhum with chestnut, pear and brown butter

CELEBRATE THE OLD 2012

Lentils with crisp pig’s trotter, apple and sage passato, anchovy grissini

Black salsify with cream, nutmeg and caviar

Shaved geoduck salad with baby chickpeas

Veal carne cruda alla piemontese

Agnolotti del plin in brodo

Squab with a finaziera of king oyster mushrooms and sweetbreads

Please call for reservations: (206) 251-7673 OR reserve online at http://www.spinasse.com/reservations/

Trace Restaurant and Bar

FIVE FESTIVE COURSES AT TRACE

Reservations available: 5:30pm, 6pm, 8:30pm & 9pm

This New Year’s Eve, Chef Steven Ariel will create an exclusive, five-course dinner with a delicious array of choices and notable wines that are perfect for a festive celebration.

$75 person | $25 optional wine pairing

MENU:

SMALL PLATES

Amuse Soup & Shigoku Oysters, Pomegranate Mignonette

CHOICE OF SALAD

Marinated Beets
blood oranges, hazelnuts

Crispy Egg & Foraged Mushroom Salad
balsamic vinaigrette

Bosc Pear Salad
smokey blue cheese

CHOICE OF SEAFOOD COURSE

Pacific Black Cod
leek nage, fennel citrus preserve

Pan Seared Scallop
bacon, lentils, madras curry

Crab Maltagliati Pasta
shellfish essence

CHOICE OF MAIN COURSE

Red Wine Braised Short Rib
parsnip puree, braised cabbage

Bluebird Farm’s Sautéed Farro
braised daikon, vegetable demi glace

Merguez Crusted Lamb
soy bean hummus, grilled eggplant

CHOICE OF DESSERT

Theo Crunch Bar
eggnog gelato

Meyer Lemon Mousse Cake
Grand Marnier sauce

Apple & Cranberry Tart
bourbon ice cream

Please call for reservations: (206) 264-6060 OR reserve online at http://www.traceseattle.com/

Directly from the Trace Press Release:

CHEF STEVEN ARIEL CELEBRATES VEGETABLES FOR SEATTLE “ROOTS COOKBOOK TOUR” TRACE TO HOST COLLABORATIVE DECEMBER DINNER AND BOOK SIGNING WITH PORTLAND AUTHOR DIANE MORGAN

SEATTLE, WA – As part of her Roots Cookbook Tour, noted Portland, Oregon cookbook author, Diane Morgan, brings her newest tome, Roots: The Definitive Compendium with more than 225 Recipes (Chronicle Books; $40) to Seattle for a special dinner and book signing on Wednesday, December 5th at Trace. This go-to compendium is both a comprehensive reference book and a cookbook of simple yet creative ways to prepare dozens of different root vegetables, the local ones and the global ones—from beets to malanga to potatoes to turmeric to wasabi.

Chef de Cuisine, Steven Ariel will execute recipes from Diane’s cookbook, putting his own spin on a delicious, 5-course dinner with an optional wine pairing. The cost of the dinner is $55 per person with $25 additional wine pairing; books will be sold separately. Reservations at (206) 264-6109 or via email farrah.han@whotels.com.

Roots Cookbook Menu:

Kevin Ludwig’s carrot margarita

Creamy turnip soup with greens
Erath Pinot Gris, Oregon, 2011

Celery root, Celery Heart, and Celery Leaf Salad
CSM Indian Wells Chardonnay, Columbia Valley, WA, 2009

Roasted Pork Tenderloin with Salsify, Carrots, Chickpeas, and Cranberries
Helix Syrah, Columbia Valley, WA 2007

Three layer parsnip cake with galangal poached pears and cream cheese frosting
CSM Late Harvest Chenin Blanc, Horse Heaven Hills, WA, 2006

TRACE is located at 1112 Fourth Avenue, between Seneca and Spring Streets. The web address is www.traceseattle.com and the telephone number is (206) 264-6060. Recently named by Food & Wine magazine as one of the country’s Best Hotel Restaurants, TRACE is led by Chef de Cuisine Steven Ariel, whose menu is focused on contemporary dishes using regional specialties, along with a hint of Asian inspiration, and a 10-seat sushi bar highlighting sustainably caught seafood.