Seastar Restaurant

seastar-full-color


Greetings Seastar Fans,

What happened to our Indian summer? Fall is here and here with a vengeance! An early fall shortens the local heirloom tomato season, keeps your Halloween pumpkins green, and makes for very thin corn mazes. This has not been the best summer or fall for local farmers; but as long as it is not too wet, the mushroom foragers will be delighted in the bounty they will find.

Both Seastar Seattle and Bellevue are changing over to their seasonal fall menus…with great new items like the White Shrimp Chanterelle Mushroom and Corn Risotto. This preparation is also available without the shrimp for a nice vegetarian risotto.

Fresh Diver Sea Scallops are flash-seared, served with crispy polenta, creamed white corn, sautéed pea vines and sun dried tomato vinaigrette.

In Seattle, Hawaiian Game Fish is flash-seared, scented with cumin-coriander rub, served with pineapple-pomegranate relish, citrus rice, and pomegranate molasses; and the Bellevue chefs are preparing it with mango-peach salsa, citrus rice, and huckleberry reduction.

Stop in to both restaurants and let us know which one is your favorite.

Chefs at both restaurants are preparing heartier versions of the Alaskan Halibut. In Seattle, the halibut is roasted and served with potato gnocchi, Putanesca sauce and olive tapenade. In Bellevue, it´s grilled over applewood and served with a chanterelle mushroom succotash with edamame, caramelized onions and bacon.

The Bellevue chefs have prosciutto wrapped swordfish, grilled over applewood and served with a sauté of lentils, root vegetables, spinach, golden raisins, with Madeira-Amaretto sauce, and crunchy almonds.

In Seattle, Chef Wayne Taniguchi has created a special sushi roll in honor of Pablo Picasso, whose work will be exhibited at SAM (Seattle Art Museum) from Oct. 8, 2010 – January 11, 2011. Stop in and have Wayne make you a Picasso roll – an artful sushi representation of Pablo´s work, made with tempura shrimp and salmon.

Chef Terence and Chef Joe at Seastar Bellevue have a surprise or two up their sleeves as well. Wild White Shrimp are grilled over applewood with basil and garlic, served atop sautéed spaghetti squash with bell peppers, and grilled zucchini. At lunch, the Argentinean Pepper Steak, with sautéed onion, bell peppers, and roasted garlic in a chipotle chili sauce, topped with chimichurri.

Or try the new peach-blueberry tart, made with “Pence Orchard” peaches, my favorite Washington peaches, baked fresh daily and served with a blueberry sorbet vanilla ice cream swirl. Or in Seattle, a new twist on the Seastar Dessert Trio – the classic white chocolate coconut créme pie, passion fruit panna cotta and chocolate truffle with raspberry.

Look for Chef DJ MacIntyre at the March of Dimes annual Signature Chef´s Auction on October 9th. Go here for more information.

Chef Howie (not pictured to the right) and Seastar Bellevue are hosting the Bellevue Muscular Dystrophy Association Lock Up on September 30th. Stop in and see if you can help bail someone out for Jerry´s Kids!

All of the John Howie Restaurants from Seastar to SPORT to John Howie Steak are now serving only “Cage Free Eggs” – not only to support the humane treatment of the hens, but for flavor and food safety as well.

Are we the Best of Western Washington? We believe we are…if you agree and want to see Seastar get the recognition it deserves, then vote, Vote, VOTE! Okay really – you can only vote once from each e-mail address you have, but we appreciate every vote!

Thank you for your continued support…have a great week. We look forward to serving you soon.

Sincerely,

Chef John Howie

Greetings Seastar Fans,

Ah! Summer…hot days and warm nights, great local farm products, great local salmon, fresh local Dungeness crab and bright blue skies…I wouldn’t want to live anywhere else!

Speaking of salmon…the Seastar Chefs are cooking up Yukon River Red King Salmon – this highly prized salmon is only available two to three weeks a year and that time is now! Be sure to call first to see if it´s available, as we only get it when the fishermen catch it!

Look for local Albacore coming soon – we will have it available in a few different preparations. Bellevue Seastar is partnering with the Mercer Slough Blueberry Farm in South Bellevue; and as long as they have fresh Blueberries, we will be serving fresh Blueberry Crisp. Stop in and taste the local flavor of fresh blueberries.

Both Bellevue Seastar and Seattle Seastar have made summer menu changes, using the freshest seasonal, locally grown products available. Here are just a few of the new summer items available at both Seastar Restaurants.

Prosciutto Wrapped Diver Sea Scallops atop Pure Heart Watermelon Carpaccio, with Shaved Heirloom Melon and Arugula Salad, tossed in a Lemon-Honey Vinaigrette.

Tim’s Potato Chip Crusted Alaskan Halibut, served on a fresh salad of blanched Haricot Verts, Arugula, Spicy Watermelon Radish, and Sweet Onion in Lemon-Thyme Vinaigrette, with slices of Heirloom Tomatoes and Pink Sea Salt.

Fresh Dungeness Crab and Sweet Corn Risotto with Thyme, Chives, and drizzled with a sweet basil Infused Olive Oil. I will be demonstrating this item at the Disney World Food & Wine Festival this coming October.

California White Sea Bass is Grilled with Dried Chilies and Garlic, served on a crispy Masa Cake, with Tortilla Sauce, Avocado Puree, and a Salsa Fresca. Artichoke Ravioli served in a fresh sauce of shaved Garlic, Heirloom Tomato, Basil, and Extra Virgin Olive Oil.

The Lemon Foam is back… with an assortment of local and wild berries with crispy lemon poppy seed cookies. A nice light summer dessert.

Raw Bar Chefs Pete Udomdej in Bellevue and Chef Wayne Taniguchi in Seattle are always ready for a challenge. Their Omakase sushi/sashimi plates are always beautifully presented and extremely tasty – stop in and see what they have going today. Chef Wayne has added a soft shell crab spider roll to his Seattle menu…in our next e-mail I´ll let you know what Pete comes up with.

On August 26th, I will be doing a demo at the Bellevue Farmers Market…don´t know what I´ll be making – I have to walk through the market and see what they have. Stop by and check out the market and get a demonstration from me. Market opens at 3:00, Demo starts at 4:00. Go here for more information.

Both Bellevue and Seattle Seastar have been recognized by Wine Spectator with a “Best of Award of Excellence”. These rare honors are bestowed on an exclusive number of restaurants – only four ,including John Howie Steak on the Eastside and seven total in Seattle. These awards are only offered to restaurants that are serious about wine, with incredible breadth and depth in their wine list. Congratulations to Erik Liedholm and the wine teams from both Seastars for receiving these coveted designations – they are well deserved.

And now… a little news from the sommelier, Erik Liedholm, as he waxes poetic about one of his favorite wines…Rosé.

Rosé a Seastar Perspective – Erik Liedholm

Rosé wine – there is simply nothing better on a warm afternoon, a liquid balm for sun-drenched, heat-driven thirst. It is more often gulped than sipped, never contemplated, rarely complicated.

But there is much to say about a bottle of rosé beyond “it’s empty.” It’s made, after all, in a broad array of styles from nearly every red grape known to man, in nearly every wine region on Earth. So before your next gulp, read on – a wine with so many shades deserves a closer inspection.

To begin, “rose” is just one of the colors it comes in. To it, let’s add ruby, copper, salmon, amber, almandine, maraschino, blood orange, madras and sunset and grapefruit pink, fuchsia, sepia, saffron, cayenne, pale rust, and more. The wine is a painter’s palette for the color red – in fact, strictly speaking, many are a truer red than any red wines (which tend, of course, to be more purple).

You’d think these colors would provide clues to its taste – the darker the hue the deeper the wine, for example. Sometimes, that’s true. But dark wines can also be sweeter, softened by a secondary fermentation.

In fact, the pale ones often can deceive. The coppery rosés of Bandol belie the rigor of the grape variety Mourvedre, which girds these wines with well-built, earthy tannins. Ditto the even paler rosés of the Loire, which disguise in their prettiness the pleasingly bitter grip of Cabernet Franc.

Rosé gets its color from contact with the skins of red grapes – and that color varies depending on the grape, and on how long the contact. But there are other factors, like how it’s made. Sometimes the wine is a saignée, wherein the juice is “bled” off a larger tank of red wine (usually with the side intention of concentrating the latter). Sometimes, like a watercolor pigment, a rosé is the sum total of white and red juice.

Perhaps the best, however, are destined for rosé from the get-go, from vines grown toward that aim, with grapes allowed to macerate for a few hours or a day for color, pressed off, transformed by fermentation into the perfect sunny-day beverage.

Seastar Seattle and Seastar Bellevue´s Rosés are in full bloom with more popping up everyday. We just received the super hard to get Cayuse Vineyards Rosé Grenache from Christophe Baron. We are also pouring by the stem Chateau d´Esclans “Whispering Angel” Rosé from Provence – a wine that Jancis Robinson considers the best pink wine she has ever tasted. “A textbook Provence rosé, this is possibly the most aptly named wine we’ve tasted this year. Feminine and delicate, with biscuity, strawberry notes that lure you in. It’s willowy and crisp, supported by firm acidity and a clean, mineral, elegant finish.”

I hope to see you gulping some Rosé soon.

Cheers!

Erik

For those of you who have never crossed the bridge into Seattle to visit us at our beautiful downtown site…here is a little incentive to stop in and visit us at our second home. When you order two entrées, we´ll give you a bottle of wine at half price. Any bottle on our list valued at $60 or less will be half price – that´s over 100 choices. That´s right – we have over 100 bottles of wine on our list at or below $60, and you´ll get one for half price. Go Here to print your coupon, and bring it in for this great deal! This is good for Seattle location only, and valid only through the end of September.

Thank you for your continued support…have a great week. We look forward to serving you soon.

Sincerely,

Chef John Howie



Greetings Seastar Fans,

It’s here! Copper River Red King Salmon is finally here! Last Friday I made a short trek to SeaTac to greet the first Copper River Red King Salmon of the year. We arrived at 5:00 am and the fish arrived at SeaTac at 7:00. It was very early…but you know what they say “The early chef gets the Copper River Salmon”. Actually, I was invited to participate in the first Copper Chef Cook-Off at the Alaska Airlines Cargo Terminal. So along with two other chefs, our distinguished panel of judges, and John Curley as the master of ceremonies, the competition began. Everyone had a great time, the fish was spectacular…a beautiful 46-pound Chinook salmon, also known as a King salmon.

No… I didn’t win the competition; it was close, a tie with two judges choosing my salmon and two judges choosing Anthony’s preparation. To break the tie they instituted a point system and it was announced I was the first loser, by one point! Oh well, you´ll have to come in and try it for yourself, you be the judge! Remember to call ahead to ensure we have the Copper River Salmon available, as the fishery is only open a couple of times a week over the next few weeks. So don’t miss out on what is considered the World’s best salmon, even if it is prepared by the second place chef.

We have some great new items at Seastar both Seattle and Bellevue. Fresh Alaskan Halibut served with Spring Asparagus Provencal, or our new pasta preparation – Tender Capellini (Angel Hair) tossed in a saffron sauce with steamed mussels, wild white shrimp, and artichoke hearts. In Bellevue, Diver Sea Scallops are seared and served on Crispy Banana Spring Roll Slices with Passion Fruit-Peppercorn Sauce, Watercress, Mango and Sweet Onion, in Seattle they’re served with Sweet White Corn Sauce, Sun Dried Tomato Vinaigrette, Crispy Polenta and Braised Pea Vines.

You can always check out the Raw Bar where Chef Pete and Chef Wayne are always trying to out do each other, even if they are a lake apart. Ask Pete to prepare you some of his special Tamago/Maguro roll or Wayne’s Salmon Fireworks roll, you won’t be disappointed, and you can decide which side of the lake is better!

A few weeks ago we introduced our new Happy Hour and it seems to have made everyone Happy. So if you have not yet come in to give it a try…stop in soon. Let me recommend that you try the new Smoked Salmon Sliders or the ever popular Kobe Porcini Mushroom Sliders in Seattle or the Garlic Grilled White Shrimp in Bellevue…either way at these prices you can’t miss!

Seastar Supreme Package

Enhance and enjoy your stay! Deluxe accommodations at the Pan Pacific, an urban oasis for the independent soul, along with a $50 gift certificate to Seastar Restaurant and Raw Bar! Rates start at $159 USD. Call 206.264.8111 to reserve your stay.


You can now sign up for Seastar’s mailing list – CLICK HERE to receive all the updates






Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: