July 2010

 
   
 
 
 
   

Bee Delicious this Summer
You’ve probably already heard the buzz that Kathy Casey Food Studios® has its own honey bee hive from Ballard Bee Company. Take advantage of your local harvest and entertain seasonally with this tasty bruschetta, served with local cheese and honey—available at Kathy’s online store or at her Ballard Dish D’Lish™.

Grilled Nectarine Bruschetta with Local Cheese & Honey
Makes 12 pieces
1 loaf of rustic artisan bread or baguette
3 Tbsp. extra-virgin olive oil
Kosher or sea salt
Freshly ground black pepper
1 large local ripe but firm nectarine or 2 small peaches
6 ounces local cheese, cut into 12 pieces/slices
2 Tbsp. local or Ballard Bee Company honey
Toasted hazelnuts, crushed
Garnish: fresh thyme, rosemary or micro greens

Preheat the grill to a medium-high heat.

If using a large, “fat” loaf, cut with a serrated knife into six 1/2-inch slices, then slice each piece in half crosswise, making 12 pieces. If using a baguette-style loaf, cut twelve 1/2-inch slices from the loaf (save any remaining bread for another use or double recipe). Brush both sides of bread lightly with the olive oil, sprinkle with salt, and grill on each side until lightly marked. Top with cheese and set aside.

Cut nectarine into quarters and cut out core. Cut each quarter into 3 wedges. Put nectarine in a bowl and drizzle with olive oil. Season with salt and pepper. Grill nectarine on each side till nicely marked.

Finish crostini with a piece of grilled nectarine, drizzle with honey and sprinkle with hazelnuts. Garnish with a small piece of thyme.

Recipe ©2010 Kathy Casey Food Studios®

Catch up with Kathy on her tasty adventures on Twitter and blog Dishing with Kathy or Facebook. For more information, please visit www.KathyCasey.com.

 

 

   
 
     

America's Favorite Pastime
April 12 – October 3, 2010

Get a home run package to enjoy the Major League Baseball season to its fullest! At The Paramount Hotel Seattle, take advantage of our America's Pastime Package: includes overnight accommodations, valet parking for one vehicle, a $25 Seattle Mariners gift card (which can be used for purchase of single game tickets, merchandise, and food & beverage at the stadium), foam finger, and a Seattle Mariners poster. Rates vary. Book online or call 206.292.9500.

724 Pine Streat, Seattle. 206-292-9500. www.paramounthotelseattle.com
Follow The Paramount Hotel on Twitter @ParamountHotel_ and Facebook

 

 

   

Battle of the Bands IV – this September!
Know of a high school pep band that rocks?! The upcoming 4th Annual School of The Rock- Battle of the Bands will be the biggest competition to date, with a $10,000 top prize and much more! The Rock Wood Fired Pizza & Spirits’ School of The Rock – Battle of the Bands was created in 2007 as a way to encourage youth to be creative, work hard, and be rewarded for their commitment to music in high school pep bands. The contest commences in Sept. 2010 with the start of the school year and any Western Washington high school with a marching band is welcome to rock this contest! Check here for updates.

To learn more about sponsorship opportunities, contact Tamara Wilson of Wilson PR at (206) 838-8977 and Brian Roach of The Rock at (253) 987-5479.

For a full list of locations, please visit www.therockwfp.com.
Follow The Rock on Twitter @TheRock_WFP
and Facebook

 

 

   

Proud participant of the Washington Wines Festival
Always committed to giving back to its community, Pearl will return for its second year to participate in the 19th Annual Washington Wine Festival. In a July 9 winemaker dinner, Chef Bradley Dickinson’s creations will be paired with the acclaimed wines of DeLille Cellars, Reynvaan, Sparkman Cellars and Va Piano. The Friday night event includes a reception, winemaker dinner, live auction, dancing and parking. The evening is a part of a larger fund raising weekend July 9 to 11 for Camp Korey, which serves children with serious and life threatening illnesses, and the Washington Wine Education Foundation. Details here
.

700 Bellevue Way NE, Lincoln Square, Bellevue. 425-455-0181. www.PearlBellevue.com
Follow Pearl on Twitter @PearlBellevue and Facebook

 

 

   

It’s raining cherries! July 11 is National Rainier Cherry Day
Heralded as the “golden child” of the Northwest sweet cherry harvest, the Rainier cherry’s plump and juicy status is exalted on July 11, National Rainier Cherry Day. On July 9th and 10th, leading up to the celebration, you’ll find sampling teams sharing the cherry love throughout Chicago, New York and Atlanta. Keep your eyes peeled if you are in any of these lucky cities! The Rainier, a cultivar of the cherry, is a cross of the Bing with the Van, an ultra sweet golden gem with a red blush on its skin, and smooth-yellow flesh within. This marks the Rainier’s 50th year of being sold commercially. Rainier cherries are treasured worldwide, commanding a price consistently higher than its darker, sweet counterparts. Extremely gentle handling must go into these limited edition delicacies. Enjoy this fab fruit while you can!

For more information, please visit www.wastatefruit.com and www.nwcherries.com.

 

 

   

Dogged Hospitality
And you thought people had it good at The Heathman Hotel in Kirkland; wait until you see the dog’s life here: a choice of three pet beds, an extension of the Hotel's Art of Sleep for Paws Menu, including Pillow Top beds, Dolce Vita heated beds, and Organic Bumper Beds® (the latter with an inner cushion made from a fiber fill, created from recycled plastic soda bottles!). Also dogs enjoy a house-made dog treat at check-in from Trellis Pastry Chef Sandra Watson, and all dogs love pedestrian-friendly Kirkland streets, trails and parks with room to roam!

Watch The Heathman Hotel’s Dog Friendly video here.

220 Kirkland Avenue, Kirkland. 425-284-5800. www.heathmankirkland.com
Follow The Heathman Hotel on Twitter @HeathmanHotel and Facebook

 

 

   

Tidbit’s moving!
Tidbit proprietors John van Deinse and Nicola Longo are taking their beloved bistro, with flavors influenced by Madrid and Napoli, to new digs at 1401 Broadway. The team just bade arrivederci to the outgoing location (2359 10th Ave E). Located at Broadway and East Union Streets, Tidbit’s new neighbors will include a mix of retail tenants and afford the restaurant sorely needed parking for its loyal guests. The new space, formerly occupied by Vi Bacchus, also gives Tidbit some elbow room with more than 2,100 square feet of combined kitchen and dining room area.

For more information, please visit www.tidbitbistro.com or call 206-323-0840.
Follow tidbit bistro on Twitter @tidbitbistro

 

 

   

Sunday Supper Goes to Cuba
For this special dinner, let’s call the chef “José.” Ventana Chef Joseph Conrad takes a taste tour the last Sunday of each month in his special Sunday Suppers, and this month guests enjoy a plate filled with Cuba’s best. Think cumin, black beans, chorizo, corn fritters, vibrant and spicy salsas and stews, and much more. The exact menu is all under wraps for now, but know this: Seattle Met Magazine named Ventana’s Sunday Supper as one of the magazine’s “100 Best things about Seattle” in its July issue. Book now. Sunday Supper is July 25, 6 p.m.

2323 1st Avenue, Seattle. 206-441-4789. www.ventanaseattle.com.
Follow Ventana on Twitter @VentanaSEA

 

 

   

Traditional yogurt = training results!
The Yogurt Diet author and holistic nutritionist Ana Luque recommends the Greek Gods full flavored, whole fat yogurt for a better body. The Greek Gods Yogurt perfectly combines nutrients to be a good source of protein, rich in calcium, loaded with probiotic bacteria, and abundant in healthy fats called CLA (conjugated linoleic acid). According to a study in The Journal of Nutrition, the calcium and protein in yogurt assist in fat loss. Protein is also needed to build new muscle and preserves muscle tissue, while probiotics assist with digestion, assimilation of nutrients and loss of belly fat. CLA also reduces body fat and preserves muscle tissue. Get your Greek Gods Yogurt today and hit that gym for a better body.

For more information and recipe ideas for The Greek Gods Yogurt, please visit: www.greekgodsyogurt.com.
Follow The Greek Gods on Twitter @TheGreekGods

 

 

   

Sultry Summer Hair
Why take the abuse of the sun, salt and heat to achieve that sultry summer look? Go gently with balayage for carefully acquired, luminous highlights that provide unmatched luster and texture. All of Marco’s colorists have undergone extensive training on this fine highlighting art, and it shows.

A recent City Search user review on Marco colorist Walter Jaeger sums it up nicely. “Walter Jaeger is ‘The Blonde Balayage Master’ in Seattle…I am new to Seattle from New York and suffered three horrible blonde balayage disasters from top Seattle Salons. In just a brief consultation, I knew that I was with a Pro…I walked in feeling terrible about the way I looked and walked out feeling beautiful!”

601 Union Street, Seattle. 206-628-8881. www.marcotwounionsquare.com.

 

 

   

Waterways – Family Fund with Chase bank
Waterways Cruises, which employs Helen Gebregiorgis, the surviving mother of the three children who perished in the June 12 Fremont apartment fire, set up a fund to help her and family members transition through this difficult time. The “Waterways Employee Memorial Fund” will accept non tax deductible donations at any Chase bank branch. Waterways Cruises has seeded $5,000 for the fund. Donate at any Chase branch today.

Click here for details.

   

All Things Beverage: Spill It!
From juicy sips to wine dinner tips, Wilson PR’s SpilI It! is your direct line to all things beverage. Find the happiest of happy hours, engaging tastings, inventive drinks, and more here
.

 
 

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On Thursday, June 17, Sullivan's Steakhouse hosted its VIP Opening Party in Seattle, showcasing its stunning, two-story restaurant at 6th & Union. More than 600 guests tasted sumptuous steak and delicacies from the raw bar, toasted with martinis, wine and champagne, and enjoyed live music. As part of the celebration, Sullivan's Steakhouse presented a $20,000 check to Sports in Schools, a local non profit that enriches the lives of youth by increasing athletic opportunities in schools.

Pictured (L-R): Schuyler Adams, GM of Sullivan’s Steakhouse Seattle; Mark Mednansky, Del Frisco’s Restaurant Group CEO; Jon Howie, CFO Sullivan’s Steakhouse, Del Frisco’s Restaurant Group; Kyleen and Will Niccolls, Executive Directors of Sports in Schools; and Chris Rockwood, Regional Manager of Sullivan’s Steakhouse, Del Frisco’s Restaurant Group.

 

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