Warning: "continue" targeting switch is equivalent to "break". Did you mean to use "continue 2"? in /nfs/c03/h01/mnt/169050/domains/tamarawilson.com/html/wp-includes/pomo/plural-forms.php on line 210

Warning: session_start(): Cannot start session when headers already sent in /nfs/c03/h01/mnt/169050/domains/tamarawilson.com/html/wp-content/themes/CherryTruffle/plugin.php on line 3
August 2010 | Tamara Wilson PR

August 2010


Blue Angels Barbecue Lunch Cruises
Experience the thrill! Hear the roar of jet engines and see the Blue Angels perform up-close from the deck of a Waterways’ yacht in this lunch cruise which includes:

• Four-hour cruise on Lake Washington and Lake Union
• Delicious spread of our Tennessee barbecue buffet
• Captain’s narration of interesting sights and Seafair traditions
• Amazing views of the Blue Angels air show over Lake Washington during Seafair!

Departs from the Southport Pier in Renton on Saturday, Aug. 7, 11:30 a.m. and from the Waterways HomePort in Seattle on Sunday, Aug. 8, 11:30 a.m. Tickets are $79, general; $71, senior or military; $38, children (ages 5-11); and no charge for children ages four and under.

Seafair Meet the Fleet Lunch Cruise
Join Waterways for the experience of a lifetime as it proudly welcomes the fleet of the U.S. Navy, Coast Guard, and Canadian Navy vessels arriving in Seattle! Board the cruise at Shilshole Bay Marina and enjoy:

• Three-hour cruise on Seattle’s Elliott Bay
• Elegant plated lunch served tableside
• Captain’s narration of interesting sights and Seafair traditions
• Dramatic views of fleet vessels as they enter Seattle waters.

The Seafair Meet the Fleet lunch cruise departs from the Shilshole Bay Marina in Seattle on Wednesday, Aug. 4 at 11:30 a.m. Tickets are $55, general; $49, senior; $20, children (ages 5-11); and no charge for children ages four and under.

For all cruises, buy tickets online or call 206-223-2060 for groups of eight or more guests.

For more information and our locations, please visit www.waterwayscruises.com.
Follow Waterways Cruises on Twitter @WaterwaysCruise and Facebook.



Peach O Rama starts Aug. 4: The sweetest and juiciest peach you’ll ever eat
Remember when you used to wait every summer with anticipation to sink your teeth into a sweet, juicy, fragrant, sun-ripened peach and the juice would run down your chin? Relive that great taste of the ol’ days! The best, sweetest peaches are Peach O Rama peaches. Good watering, care in the sun, and lingering time on the tree means the best quality peach. Worlds apart from an average grocery store peach, Metropolitan Market measures Brix, or sugar levels in its peaches. The higher the Brix, the more flavorful, aromatic, sweeter and juicier the peach (consider Metropolitan Market’s minimum standard 13 Brix all the way up to 18 or higher, compared to chain stores’ peaches of 11 Brix or less). Arriving through mid September, these hand-picked, delicately packed peaches are yours to enjoy while they last.

For more information, please visit www.metropolitan-market.com.
Follow Metropolitan Market Twitter @MetMarket
and Facebook.





Edge in on the wedge!
If you haven’t stopped into one of Seattle’s newest restaurants, Sullivan’s Steakhouse, one sure way to beat the summer heat is with something cool to eat. The steak may be legendary, but don’t miss Sullivan’s Iceberg Wedge, a crunchy, cool and fresh selection with vine ripe tomato, crumbled blue cheese and blue cheese dressing. At lunch, why not enjoy the Iceberg Wedge as a first course as part of Sullivan’s $18 business lunch, whose main course choices include a six-ounce filet Mignon, roasted chicken breast or eight-ounce broiled salmon fillet? Great as a light bite on its own (just $5 as a side order) or as a complimentary side Iceberg Wedge (or side Caesar) with every dinner entrée!

621 Union Street, Seattle. 206-494-4442. www.sullivansteakhouse.com.
Follow Sullivan’s Steakhouse on Twitter @SullysSeattle and Facebook.



Savor best of the season, peach delights
With a more than 20-year history of working with local Washington farmers to source its tree-ripened, peak season peaches and nectarines, Anthony’s summer menu is bursting with sweet, juicy menu selections that will last only as long as the harvest! Pence, Douglas Fruit and Gunkel Orchards are the regional growers behind the incredible flavor in such Anthony’s entrees as chargrilled halibut with northwest peach salsa, fresh wild silver salmon salad, seasonal spinach salads, and, at brunch, fresh peach and raspberry waffle. Desserts, from peach ice creams to slumps to cheesecakes, spellbind with deliciousness. Toast it all with a peachy drip, fresh peach cosmo, or non-alcoholic peach lemonade (enjoy the spiked variety, too!), and it’s a rock solid, stone fruit celebration.

For more information and our locations, please visit www.anthonys.com.
Follow Anthony’s Restaurants on Twitter @AnthonysRestsNW and Facebook.


VinTimate with Col Solare’s Marcus Notaro and Chateau Ste. Michelle’s Wendy Stuckey
Trellis’ VinTimate returns Aug. 17, 6:30-8:30 p.m. featuring not one but two highly regarded winemakers: Marcus Notaro of Col Solare and Wendy Stuckey of Chateau Ste. Michelle, presenting their wines alongside carefully paired tastes from Trellis Executive Chef Brian Scheehser. In addition to the flavors of VinTimate, local art will be showcased by Eva Isaksen (artist of the Chateau Ste.Michelle 2006 Artist Series Meritage) and classical guitarist Graham Banfield will perform throughout the event.

Mr. Notaro joined Ste. Michelle in 1995, with expertise in red wines and small lot winemaking. He developed a strong rapport with the (Marchese Piero) Antinori vineyard during his travels to Italy. Col Solare is the fruitful partnership between Antinori and Chatreau Ste. Michelle—dominant vintners in their respective regions. Col Solare brings profound density, complex flavors and a supple texture, and it’s yours to experience with all the sensory delights VinTimate offers.

VinTimate is $65 per person and $55 for Chateau Ste. Michelle Wine Club members. Limited space, advance reservations recommended by calling 425-284-5900.

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



Hot picks: Sweet Local Peaches and Nectarines

Relive your childhood summers with a succulent, sweet bite into a Washington peach or nectarine. Those juices that go dripping down your arm, that floral aroma, and sweetness that only tree-ripe fruit brings are tough to resist. The Washington state peach and nectarine harvest has begun and these hand-picked stonefruits are heading to market. Savor them fresh and sliced, in tarts, diced into salsas and salads, slow cooked as reductions, or as a thrill on the grill. Peaches and nectarines are fat-free, sodium and cholesterol free and a good source of vitamins C, A and natural fiber. Freeze a few cubed and peeled for sassy cocktail “ice cubes,” too. Don’t miss the peak of the harvest!

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



Bringing “our Italy” into the community!
The sunset of summer is when Il Fornaio Seattle’s culinary team jumps out of its regular kitchen and into some fun community events. Start with Il Fornaio’s open-to-the-public Veneto themed cooking class Aug. 7, 9-10:30 a.m., where you’ll learn about regional Italian cooking and leave with recipes, know-how and a gift ($35-50, adults; $16.50-25 for kids 16 and under). On Sept 2, stop by Farestart for dinner with Chef-Partner Franz Junga and the Farestart culinary team for a dinner to benefit the non profit’s vocational rehabilitation programs. Love a big party under the stars? Don’t miss Sunday Supper at Pike place on Aug. 13, when Il Fornaio serves its best tastes to help the Market Foundation; details here

600 Pine Street, Seattle. 206-264-0994. www.ilfornaio.com.
Follow Il Fornaio on Twitter @IlFornaio_sea and Facebook.



Happy days are here again: happy hour returns!
You’ve waited patiently, and now along with those gorgeous sunset hues comes the return of Happy Hour at Terra Vista (Wednesday to Sunday, 4-6 p.m.). Enjoy a $4 beverage menu with classics such as the French 75, martinis and lovely potent concoctions, and don’t miss a chance to savor Chef Bruce Dillon’s culinary craftsmanship. Think bar food, elevated, such as chicken confit drummettes, $8; le petit hamburger, comprised of ground Wagyu chuck with foie gras, sauce American and an herbed brioche bun, $4; a potatoes Charlotte tourte of balsamic onions, white Rogue River cheddar, and candied Niçoise olives, $5. There is so much more, we won’t judge if you order one of everything!

37500 SE North Bend Way, Snoqualmie, 425-888-1234. www.snocasino.com.
Follow Terra Vista on Twitter @TerraVistaSea



Save the date: Oct. 2
PONCHO’s fall event, the Big Bash for the Arts, combines the best elements of art auctions of the past with the hallmark of PONCHO glamour. The Big Bash for the Arts will be held Saturday, October 2 at the Sheraton Seattle. This will encompass not only fantastic works of art from our local community, but extends the excitement into the world of fashion, travel, and one-of-a-kind experiences. Enjoy opportunity drawings, a silent auction, dinner with shortened “Live and Raise the Paddle” event, president’s parade, donor recognition, dessert, dancing and entertainment. Fresh format for this must-attend event!

More details and tickets will be available through www.poncho.org.



Camp Korey
Recently, Washington Wines Festival raised $850,000 during its weekend celebration at Camp Korey in Carnation, Wash., to support nonprofits Camp Korey and The Washington Wine Education Foundation. Wineries and restaurants such as Pearl Bar & Dining put on multiple winemaker dinners throughout Camp Korey July 9-11. The Foundation provides funding for world-class enology and viticulture research, education and training programs specific to Washington State. Camp Korey, located on the historic Carnation Farm in Western Washington, is a nonprofit camp serving children and their families living with serious and life-threatening illnesses; it provides week-long summer camp sessions, hospital outreach, year-round programs, and family opportunities free of charge. Photo used with permission from Camp Korey.

Learn more at www.campkorey.org.



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


# # #


NW Cherries hit the streets of Atlanta, Chicago and New York

Heralded as the “golden child” of the Northwest sweet cherry harvest, the Rainier cherry’s plump, sweet and juicy status was exalted on July 11, National Rainier Cherry Day. In select cities across America, Northwest Cherries shared the love with random acts of cherry-ing to passersby. Rainier cherries are treasured worldwide, commanding a price consistently higher than its darker, sweet counterparts. Extra care and extremely gentle handling must go into harvesting and shipping each of the limited edition delicacies.

WPR is on Twitter as @WilsonPRSeattle and Facebook as Wilson Public Relations! Click to start following us and we’ll be sure to keep you posted about the latest and greatest events and announcements!

Twitter Facebook
  Velvet Rope  
  1809 Seventh Avenue, Suite 1403, Seattle, 206-838-8977  


Share and Enjoy:
  • Print
  • Facebook
  • Google Bookmarks
  • email
  • LinkedIn
  • MSN Reporter
  • MySpace
  • RSS
  • Twitter