Spill It!- July 2010

Posted by Wilson PR on Jul 1, 2010 in Spill It! | Comments Off on Spill It!- July 2010

Anthony’s Restaurants

Best of the season cocktails: berries and cherries

It’s raining berries! Anthony’s commitment to its regional farm partnerships mean juicy surprises that jump from the plate into some of the best cocktails around. The choices abound, but a few to tempt include, the Best of the Season “Spiked” Lemonade ($6.95), fresh-from-the-farm fruit with Anthony’s signature homemade lemonade, spiked with vodka. Your server will share what’s fresh! Enjoy the virgin version. Fresh Berry Lemonade for $3.95. The Berry Berry Drop ($7.50) shakes up bumbleberries with vodka and citrus, served martini style in a sugar-rimmed glass. The Northwest Berry Cosmo ($7.95) combines raspberry sauce, cranberry juice, vodka and lime, shaken and served straight up with local berries. For more information and locations, please visit www.anthonys.com.

NW Cherries

Cherry Margarita

Folks, by all means, DO try this at home! Bust out that blender and let Margaritaville set the theme for a spontaneous get-together. Start with a mix of Northwest fresh sweet cherries, a little tequila and a hit of citrus, all whirled in the blender. Invite your neighbors; invite your friends, ‘cause there will be a celebration happening until the summer ends. Remember the season for Northwest fresh sweet cherries is short, so enjoy it now or you’ll have to wait until next year! Ingredient List: 1 cup pitted and halved Northwest fresh sweet cherries 1/4 cup tequila 2 tablespoons fresh lime juice 2 tablespoons sugar 2 tablespoons orange liqueur 2 cups crushed ice, divided Lime juice Kosher salt 2 Northwest sweet cherries with stems Preparation Method: Combine cherries, tequila, lime juice, sugar, orange liqueur and 1 cup crushed ice in blender container. Blend until smooth. Add remaining ice and blend until mixture becomes slushy. Dip the rims of 12-ounce cocktail glasses in lime juice then dip in salt. Pour cherry mixture into glass. Garnish each with a cherry with stem. Serves two. For more information, please visit: www.wastatefruit.com and www.nwcherries.com.

Il Fornaio

July 28 Wine Dinner with Sagelands’ Frederique Spencer

Join Il Fornaio for a four-course winemaker dinner featuring Sagelands Vineyards and its distinctive, Columbia Valley-based Cabernet Sauvignon and Merlot. Called the “Four Corners” growing areas, Sagelands engages its strong grower relationships and the latest viticultural techniques, resulting in complex, rich and balanced creations. You’ll sip Sagelands’ best and savor four thoughtfully paired Italian courses by Il Fornaio’s Chef-Partner Franz Junga for a delicious evening. Wednesday, July 28, 6:30p.m. $45 per person (exclusive of tax and gratuity) R.S.V.P. by July 23; For reservations, please call (206) 264-0994

$10 Monthly Wine Tasting with Desert Wind Wines

July 15 brings the third Thursday monthly wine tasting with Desert Wind Wines. Enjoy special selections alongside delicious Il Fornaio antipasti from Chef-Partner Franz Junga. $10. 6 p.m. at the Café in the Pacific Place Atrium More about the winery can be found at http://www.desertwindwinery.com/. 600 Pine Street, Seattle. www.ilfornaio.com Follow Il Fornaio on Twitter: @IlFornaio_sea Facebook Fanpage

Metropolitan Market

Welcome MM White #3

The third release of Metropolitan Market White is a refreshing and beautifully balanced blend of Chardonnay of Chardonnay (83 percent) and Viognier (17 percent). Metropolitan Market’s winemaker partners have fashioned a refreshing, well-toned wine with big body and a creamy finish. Ideally suited for pairing with a broad array of cheeses, fresh garden salads and vegetables, seafood or chicken, it is immensely satisfying on its own, beautifully balancing its fruit and floral complexities. Uncork pure, simple enjoyment for summer weather! For Metropolitan Market locations, please visit: www.metropolitan-market.com Follow Metropolitan Market on Twitter: @MetMarket Facebook Fanpage

The Rock Wood Fired Pizza and Spirits

Island Girl

Summer is taking its sweet time, but the sips of the season are ready now! Try one of The Rock’s “Rocktails” and it will put you right in the summer mood. The Island girl is a tropical mix of Cruzan Rums, strawberries, pineapple and Piña Colada mix blended to perfection. For a full list of locations, please visit www.therockwfp.com Follow The Rock on Twitter: @TheRock_WFP Facebook Fanpage

Sullivan’s Steakhouse

The Knockout

Step out to the newly opened Sullivan’s Steakhouse and taste the tropics with their signature “Knockout” martini. This signature cocktail is made with Smirnoff® Orange Vodka infused with fresh Hawaiian Gold Pineapples and an orange twist. It’s juicy, potent and sophisticated all in one knockout libation. Enjoy. 621 Union Street, Seattle. 206-494-4442 Follow Sullivan’s Seattle on Twitter: @SullysSeattle Facebook Fanpage

Trellis at The Heathman Hotel Kirkland

Market Cocktails

Escape and sip something extra special at Trellis at the Heathman Hotel Kirkland: Each Wednesday, Anthony Berkau, Trellis Restaurant manager, and bartender John Ueding, head down to the Kirkland Market to grab fresh ingredients and mix up garden fresh cocktails, available through the weekend while supplies last. Taste herbaceous and fresh surprises with every sip. 220 Kirkland Avenue, Kirkland. 425-284-5900. www.heathmankirkland.com Follow The Heathman Hotel on Twitter: @HeathmanHotel Facebook Fanpage

Ventana

Bloody Mary

General Manager Armin Moloudzadeh’s cocktails have charmed Puget Sound guests (and beyond!) for decades, but at Ventana, he’s topped his mixing repertoire with a robust drink you could practically call a meal: the House bacon bloody Mary ($10). This scarlet siren combines Bakon vodka, Armin’s famous bloody Mary mix, a rim encrusted with Chef Joseph Conrad’s Secret Stash chorizo sea salt, and garnish of crisp bacon and a Jerusalem artichoke. Cheers. Ventana: 2323 1st Avenue, Seattle. 206-441-4789. www.ventanaseattle.com Follow Ventana on Twitter: @VentanaSEA

VivAgave

Mint Green Ice Tea

Easy to make, cool, quenching and packed with fiber, Vivagave Mint Green Ice Tea should have a permanent home in your refrigerator this summer. Here’s how it’s done: 1 quart water 1/4 to 1/3 cup original Vivagave 13 bags of Green Tea or any favorite tea 1/4 cup fresh mint leaves, lightly packed 1 six-ounce can of pulp-free frozen orange juice concentrate Juice from 2 lemons Mint sprigs for garnish In a large saucepan mix 1/4 cup Vivagave into 1 quart water. Add tea and mint leaves. Cover, bring to a boil and remove from heat. Let steep 30 minutes. Add orange juice concentrate, lemon juice, and enough water to make 2 quarts. Strain. Check sweetness. Add more Vivagave if needed. Chill. Serve over ice, garnish with mint leaves. Makes 2 quarts Try substituting Ginger Mint tea sometime. Play with this one, different teas, different mints. F at better supermarkets nationwide Follow Viv Agave on Twitter: @VivAgave