Traditional recipes

The Seattle Wine and Food Experience

The Seattle Wine and Food Experience


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Nibble on gourmet bites and sample exciting beverages from breweries, distilleries, and more than 100 wineries around the world at the fifth annual Seattle Wine and Food Experience (SWFE), which will take place at the Seattle Center Exhibition Hall from noon to 5 p.m. on Sunday, Feb. 24. There’s no need to travel the globe to enjoy the finest products of farm and vineyard; from wine, beer, cider, spirits, and coffee to chocolates, cheeses, olive oil, baked goods, and chef-prepared morsels, this food lover's extravaganza brings world-class epicurean delights right to Seattle's doorstep.

More than 20 chefs representing many of the region’s top restaurants will show off dishes prepared with locally sourced ingredients. Hungry attendees can try tidbits such as the braised shortribs with parsnip and celeriac soup and truffle gremolata whipped up by chef Bobby Moore of Woodinville’s Barking Frog, or merguez sausages made with lamb from Oregon’s Anderson Ranches served with onion marmalade and crostini, courtesy of chef Robin Leventhal of Belltown’s Local 360. Chef Bruce Dillon represents event sponsor Snoqualmie Casino with specialties from three of the casino's restaurants, Terra Vista, 12 Moons Asian Bistro, and Sno Deli. Save space in your dessert stomach for FROST gourmet donuts and a Guinness pot-de-crème with whiskey whipped cream from Macrina Bakery & Café.

Cooking enthusiasts can also pick up tips from the experts. Chateau Ste. Michelle’s culinary director John Sarich will preside over a special exhibition spotlighting Washington wines paired with dishes of certified Angus beef, while Diane LaVonne will demonstrate recipes made with Stella Artois, revealing a secret or two from her cooking courses at Diane’s Market Kitchen.

As for the liquid portion of the experience, oenophiles can sample hundreds of wines from West Coast and European wineries, and there’s no shortage of other kinds of libations. As SWFE’s featured wine region, Oregon alone is represented by more than 30 producers, who will be pouring plenty of pinot and riesling. At the "Distillery Square" organized by Sip Northwest magazine, craft distillers will offer sips and explain the artistry behind their small-batch gins, vodkas, and whiskeys. Attendees can mellow out with local breweries and cider makers, or get a jolt of caffeine from Georgetown’s Fonté Coffee.

Should you need a break from the rigors of tasting delicious food and drink, stop by the casino’s comfy Luxe Lounge to chill with live music and try your hand at a classic gaming table.

Don’t think of the Seattle Wine and Food Experience as an indulgence, but as an education in gastronomy. It’s for science, really. Tickets are available to adults over 21 only and cost $55. For more information, visit seattlewineandfoodexperience.com.


The Seattle Wine and Food Experience - Recipes

.

.

.


Recipe of the Week: Seattle Cioppino

Cioppino is a tomato-based seafood stew that originated in San Francisco and is considered an Italian-American dish. Traditionally, it's made from the remnants of the catch of the day, which in SF is usually a selection of local shellfish. Here in Seattle, we like to do things a little differently by adding salmon and whitefish into the mix. Sounds incredible, right?

If you answered in the affirmative, you should consider coming to Seattle magazine's second annual Pop! Bubbles and Seafood event on February 20, wherein a number of fantastic Seattle restaurants, including Anthony's--which created the delitable seafood medley above--will shell out samples of their impressive dishes. Helping you to wash it all down will be the selection of more than 40 sparkling wines, specialty cocktails and beer.

Get your tickets now. While you're at it, think about rounding out your weekend with the Seattle Wine and Food Experience on Sunday, February 21.

In the meantime, if enjoying some cioppino at home is more your style, check out the below recipe for the Anthony's version. Hearty, savory and comforting, this dish should recall brighter, sunnier days and the allure of an unbeatable Pacific Northwest summer. Try pairing with a crisp white wine, or even Champagne if you're feeling celebratory.

Cioppino Sauce

A light tomato broth incorporating fresh tomatoes and herbs that is very similar to a thin marinara sauce.

Ingredients:

20 Ounces Diced Sweet Plum Tomatoes

Pinch Coarsely Ground Black Pepper

2 Tbsp. Fresh Marjoram – Chopped

Sauté onions and garlic over low heat until they become soft. Add parsley and seasonings. Cook for one minute. Add tomatoes, tomato paste, clam juice and white wine. Let simmer for 45 minutes.

Cioppino can be made using a variety of fresh fish and shellfish. The key is to use only the freshest seafood. Additional shellfish that may be used include calamari, ocean prawns, lobster, scallops or Alaskan King Crab. Anthony’s prefers to use halibut or lingcod, but any firm white fish can be used.

Ingredients:

3 Quarts Cioppino Sauce (recipe above)

8 Pieces or ¾ lb. cut in pieces Firm White Fish (Halibut or Ling Cod)

4 Pieces or ½ lb. cut in pieces Fresh King Salmon

1 ½ lb. (approx. 3 per serving) Mussels

1 ½ lb. (approx. 3 per serving) Manila Clams

1 Whole Crab, Cracked Dungeness Crab

8 each or ¼ lb. Small Spot Prawns

Sauté salmon and white fish in olive oil and garlic. Add all shellfish and Cioppino Sauce. Cover and steam until fish is cooked (clams and mussels should be open) but do not boil. Arrange in bowl and serve.


7 Game Day Recipes for Seattle Seahawks Fans

Rooting for the Seahawks? Make your whole Super Bowl party Seattle-centric with these delicious recipes.

Rooting for the Seahawks? Make your whole Super Bowl party Seattle-centric with these delicious recipes.

1. Smoked Salmon Involtini with Guacamole
Seattle loves its smoked salmon. Here, it’s rolled up and stuffed with creamy guacamole.

2. Warm Piquillo and Crab Dip
If you really want to be authentically Pacific Northwest, make this dip with Dungeness crab.

3. Caffè Di Alpi
This boozy hot cocktail serves as an ode to Seattle’s coffee obsession.

4. Oyster Tartare Sauce with Potato Chips
Use sweet and plump West Coast oysters to make this ingenious, briny dip.

5. Kaffir Lime-Coconut Glazed Doughnuts
This exotic doughnut recipe comes from Seattle’s famed Top Pot Doughnuts.

6. Whisky Bacon
Mark Canlis of Seattle’s legendary Canlis restaurant caramelizes bacon with whisky and brown sugar. Try it on a burger.

7. Mussels with Speck, Lemon and Oregano
Washington’s Puget Sound is known for its plump mussels. Here, Seattle chef Ethan Stowell cooks them with lemon juice, fresh herbs and salty cured ham.


Must List: Seattle Wine and Food Experience, Grupo Corpo, 'The Children'

Seattle Wine & Food Experience
(2/20-2/22)
Start off Seattle magazine’s three-day marathon of indulgence at Thursday night’s Comfort, featuring feel-good mainstays such as fried chicken and burgers, plus beer and cider to wash it down. Friday brings you Pop! Bubbles + Seafood, starring Champagne and sparkling wines from local and international wineries, paired with Northwest seafood staples, including salmon, clams and oysters. The event wraps up on Saturday night with the Grand Tasting showcase of Northwest wine, food, beverage and lifestyle. Times, prices and locations vary. seattlewineandfoodexperience.com

MUST SEE TWO FOR ONE

Grupo Corpo
(2/20-2/22)
This acclaimed Brazilian dance troupe will perform two works: Gira, inspired by the celebration rites of syncretic Brazilian religions and Bach, which “celebrates the architecture of life” by combining playfully slinky movement with an electronic reimagining of the Baroque. 8 p.m. $61-69. Meany Center, University of Washington, University District meanycenter.org

MUST LEARN THE SECRETS

The Children
(Through 3/15)
In British playwright Lucy Kirkwood’s eco-thriller, inspired by the 2011 nuclear disaster in Fukushima, Japan, three physicists meet in an isolated English cottage near the site of a tsunami-triggered nuclear accident. New York Times theater critic Jesse Green called this 2018 Tony nominee “as disturbing to replay in your imagination as it is to see in the first place.” Times and prices vary. Seattle Repertory Theatre, Seattle Center, Lower Queen Anne seattlerep.org

Charlie Parker’s Yardbird
(2/22-3/7) Bebop legend Charlie Parker looks back on his tragically brief roller coaster of a life in this 2015 opera by Swiss-born Daniel Schnyder. Like Parker himself, Schnyder is a saxophonist and composer, and, also like Parker, is fascinated by the ways in which jazz and contemporary classical styles flow together. Times and prices vary. Marion Oliver McCaw Hall, Seattle Center, Lower Queen Anne seattleopera.org

MUST LEARN LIQUOR & LOVE

Science of Spirits
(2/21
) On this night devoted to alcohol and attraction, you’ll learn the science of distilling while sampling eight local spirits, then take your pick of the many love-related exhibits open after hours. One option: in the Planetarium, you’ll find a lesson on the many myths about love and passion within the constellations. This is a 21-and-older event. 7 p.m. $45. Pacific Science Center, Lower Queen Anne pacificsciencecenter.org

MUST RAT RACE

Lunar New Year 5K
(2/23)
Benefitting International Community Health Services (ICHS), this all-ages 5K walk/run celebrates fitness, charity and of course, the Rat. The Lunar New Year-themed race includes lion dances and firecrackers to warm you up before the big run. 8:30 a.m. $35. Interurban Trail, Shoreline ichs.com

MUST SEE NEW PERSPECTIVES

Seattle Asian American Film Festival 2020
(2/20-2/23)
This four-day festival showcases cinema by and about Asian Americans in North America, emphasizing those from the Pacific Northwest. In addition to the programming at Northwest Film Forum and Broadway Performance Hall, which includes both short films and feature-length work, don’t miss out on four free screenings at NWFF and the opening night party at Washington Hall. Times, prices and locations vary seattleaaff.org

Coming up:
These events are weeks away but may sell out—get your tickets now.


Chill Out With Delicious Wine Floats

You&aposve finished dinner, just sipped the last of your wine, and are ready for dessert. But if you&aposre not quite ready to put down the glass of vino, turn it into dessert with a wine float!

What&aposs a wine float? The ingenious marriage of your favorite glass of wine and a sweet scoop of ice cream. Just like a root beer float, which combines bubbly soda with a creamy topping of vanilla or other ice cream, the beer float has made appearances on menus for years. And for the last year, wine floats have been showing up on restaurant and dessert shop menus, as well as on blogs and in my kitchen.

The Sparkling Wine Float

Carbonated beverage + ice cream is the typical success story for a float. So, Italian Prosecco, French Champagne, Spanish Cava, and American made sparkling wines are all options for the base of a wine float.

When choosing the sparkling wine for your float, think of the flavor of the ice cream you&aposd like to add before picking a flavor. If you&aposre going to go with a super-sweet ice cream, try a drier wine to balance it out.

If you want to get really flavor-forward, pair a sparkling wine packed with melon undertones with a melon sorbet, or a fruity, strawberry-forward sparkling wine with strawberry sorbet or strawberry ice cream. It sounds matchy-matchy, but tastes great.

At Shug&aposs Soda Fountain & Ice Cream in Seattle, Owner Colleen Wilkie gives customers a choice: Champagne or Prosecco as the base, and their choice of the soda shop&aposs range of ice cream and sorbet flavors. The most popular combination is a Bellini-inspired cocktail, with peach sorbet topping Prosecco. For lovers of savory flavors, Shug&aposs often pairs cucumber lime sorbet with Champagne.

Other Wine Floats

When it comes to making non-carbonated wine into a float, the key is to add your own bubbles in addition to the wine. A Spanish-inspired red wine and cola beverage made the menu at Brooklyn Winery&aposs BKW restaurant this summer, with the beverage served in a shareable pitcher made to pour over individual scoops of gelato, served to each guest.

Using seltzer is the other option, and Vine Pair suggests four varieties of wine floats to make with seltzer and your favorite wine. Just as seltzer and milk combine for a classic egg cream, the mixture of the dairy and seltzer give a frothy body, and the addition of Sauvignon Blanc (try it with a peachy ice cream), Malbec (something chocolatey would be lovely), or your other favorite wine take the float to the next level.

Ice Cream Vs. Gelato

Using sorbet instead of ice cream makes for a clean and crisp cocktail without the frothy body. The ice melts smoothly into the wine and you&aposll be left with a flavorful, sparkling beverage. With an ice cream float, you get the nostalgia of a root beer float, plus the creamy body to contrast with a sparkling beverage.


Block Reason: Access from your area has been temporarily limited for security reasons.
Time: Sat, 22 May 2021 14:26:43 GMT

About Wordfence

Wordfence is a security plugin installed on over 3 million WordPress sites. The owner of this site is using Wordfence to manage access to their site.

You can also read the documentation to learn about Wordfence's blocking tools, or visit wordfence.com to learn more about Wordfence.

Generated by Wordfence at Sat, 22 May 2021 14:26:43 GMT.
Your computer's time: .


Welcome to D’ La Santa

D’ La Santa’s approach to Mexican cuisine is a very different concept than any other Mexican restaurant you’ll find in Seattle.

All our dishes represent a traditional taste of Mexico from Chihuahua to Guadalajara, with recipes originating from as far back as 1821 and exhibiting the delicious and unique seasonings of Grandmother Maria Taide Sahagun.

Sample our signature Carne en Su Jugo (one of the most popular local dishes in Jalisco), a USDA Prime beef stew roasted in its own juice, pot beans and pieces of grilled bacon in salsa verde topped with a grilled onion and pot beans. Or the iconic Mexican dish, Chile en Nogada. Poblano pepper stuffed with ground beef, chicken and pork seasoned with green apple, plantain, walnuts, almonds, pine nuts, bacon and ham covered in a special creamy wine sauce and garnished with pomegranate seeds and parsley.

All meals are served on our gorgeous 100% handmade clay dishes.

Our family invites you to come dine with us and experience the most traditional and delicious Mexican food you’ve ever tasted.


Recipe Summary

  • ¼ cup butter
  • 1 Walla Walla or other sweet onion, thinly sliced
  • 1 (4 ounce) package cream cheese
  • 4 hot dogs, or your favorite sausages
  • 4 hot dog buns
  • brown mustard
  • 1 cup sauerkraut

Preheat grill or grill pan for medium-high heat.

Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft.

Grill hot dogs until well browned. Lightly grill hot dog buns on both sides.

To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.


OTHER EXPERIENCES RETURNING SOON

Atmos Café (TEMPORARILY CLOSED)

Though currently closed, here's information about Atmos Café to help you plan for future visits:

Located on the upper observation level, Atmos Café features an espresso bar, beer & wine, and local treats from artisans including Top Pot Doughnuts, Pinkabella Cupcakes, and Whidbey Island Ice Cream.

Atmos Café is open during normal building hours throughout the day and night, and available for all Guests without advanced booking.

Looking for full-service dining?
The Space Needle does not currently have a full-service dining option available to the public.


Watch the video: Seattle Food and Wine Experience Grand Tasting 2016 (July 2022).


Comments:

  1. Tojanos

    now one question: who will get me from under the table !?

  2. Oded

    I absolutely agree with the previous sentence

  3. Goltishakar

    Informative, keep up the good work



Write a message