Bellevue Local Table

Bellevue Local Table - or “BLT" for short - is a blog featuring fresh insight on the Downtown Bellevue food scene.



  • Riedel Wine Glass Seminar and Tasting at Purple Café

    by Geri Massengale | Sep 10, 2014



    Enjoy sips of wine and keep the glass! Cast Iron Studios is hosting a Riedel Wine Glass Seminar at Purple Café and Wine Bar on Thursday, Sept. 25. Mari Beth Baumberger, a representative from Riedel, will walk 60 lucky guests through a wine tasting using their stemware.

    The one-hour seminar will begin at 5:30 p.m. with light appetizers and a champagne toast.  For $100 guests will enjoy wine tasting, chocolate tasting, light appetizers and champagne. At the end of the seminar you’ll get to take home the Vinum XL Red Wine 3-glass Tasting Set. The set includes lead crystal glasses for Cabernet Sauvignon, Pinot Noir and Syrah.

    If you’ve been to Purple or Lot No. 3 in Bellevue then you’ve already drunk wine from Riedel Crystal Stemware. For more than 250 years, the Riedel Wine Glass Company has produced some of the finest stemware around the world, infusing innovation with tradition. It’s no surprise that with an exceptional array of wine options, Purple and Lot No. 3 serve its wine in Riedel’s beautiful, elegant stemware.

    To reserve your spot for this exciting wine event call 206-838-3853.

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  • John Howie Steak supports Dress for Success with Fashion Cocktail menu

    by Geri Massengale | Aug 29, 2014

     


    This September Chef John Howie will present a fashion cocktail menu and a specialty happy hour cocktail at John Howie Steak to benefit Dress for Success Seattle, a YWCA-managed program that provides low-income women who are actively looking for a job with interview-appropriate clothing. 

    The fashion menu, which features six specialty cocktails, will represent a fashion-forward city. For each of the featured cocktails purchased, one dollar will be donated to Dress for Success Seattle. 

    “Every year since opening John Howie Steak, we’ve used Fashion Week as a way to support Dress for Success,” commented Proprietor/Chef John Howie. “This year is no different, except we have expanded the choices of cocktails you can order. I’m just happy we can help such a great cause.”

    John Howie Steak’s specialty happy hour cocktail is “Caramel Apple Pie” with Smirnoff Kissed Caramel vodka, King’s Ginger liqueur, lemon juice, chilled apple cider, and a cinnamon & sugar kissed rim.

    The September Fashion Menu features the following cocktails benefiting Dress for Success Seattle:

    Bellevue, Wash.
    “Catwalk” with Wildwood Spirits Co. Stark Vatten vodka, dry vermouth, & lemon peel.

    Miami, Fla.
    “Publicist” with Sailor Jerry rum, apricot liqeur, lemon juice, peppermint syrup, & egg white.

     London, England
    “The Assistant” with No. 3 London Dry gin, lemon juice, simple syrup, prosecco, & lemon twist.

     Milan, Italy
    “Couture” with Wildwood Spirits Co. Kur gin, Campari, Antica Formula sweet vermouth, & orange twist.

     Paris, France
    “From Paris with Love” with Grey Goose Citron vodka, lemon and lime juice, simple syrup, pomegranate juice, Pernod, & lemon juice. 

     New York, N.Y.
    “Editor & Chief” with Hudson Bay bourbon, Angostura bitters, sweet vermouth, Pierre Ferrand orange curacao, orange peel, & cherry.

    “Only through dedicated community supporters like John Howie Steak are we able to help women build better lives and look forward to promising futures,” commented Project Manager at the YWCA, Jackie Smalley.

    The goal of Dress for Success Seattle is to promote the economic independence of disadvantaged women by providing professional attire, a network of support and the career development tools to help women thrive in work and in life. Dress for Success Seattle works in conjunction with the YWCA Seattle to provide each woman with a business suit when she has a job interview. When she successfully lands the job, she returns to Dress for Success for up to one week’s worth of business-appropriate separates. 

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  • Chef Profile: Jobbie Domenden of Palomino Rustico

    by Geri Massengale | Aug 28, 2014
    By Rachel Shimp
    Photo provided by Palomino Rustico


    Native Hawaiian Jobbie Domenden started working for Palomino Rustico’s parent company 14 years ago, moving to Seattle eight years ago where he continued to helm the kitchen to much acclaim. He’s been at the Bellevue location for a year and a half, turning out masterful cooking that woos fans and commands the respect of his team.

    What are your favorite ingredients for fall?
    When it gets cooler, I like doing risottos. They’re nice, hearty and really warm. Good for the rainier season. We sometimes do a butternut squash risotto. I like working with all stone fruit. I love making desserts, I’ll do a cobbler with peaches or apples. Utilizing all the stuff here during each season is really exciting. In Hawaii we don’t get that, we must import or grow a lot of things like apples, or vine-ripened tomatoes in the summer. The seasonality of everything [here] is pretty exciting.

    What wines do you pair with the fall menu items?
    Most of our wines are from the local area, wineries like Chateau Ste. Michelle. Their red wines go well with our flank steak. For white, we like full-bodied, Sonoma Catrere. The butter texture goes really well with salmon and other fish on the menu.

    What’s a most-requested dish at Palomino?
    Our rigatoni bolognese. We use Italian sausage, San Marzano tomatoes from Italy. It’s always been one of our signature dishes. Everybody comes by and asks for it.

    What’s your favorite thing to make?
    I love making desserts. All kinds: cobblers, mousses, also for the fall, bread pudding. I love it because you can get really, really creative. You can go outside of the box.

    What do you do for fun when you’re not at work?
    When am I not at work? When I’m at home, I cook for my wife. I get creative at home, spend time with family and friends. I do a lot more cooking. If I’m not cooking, I’m not having fun.

    Grilled Fennel Crusted Flank Steak with Warm Potato Salad


    Potato Salad

    2 pounds red baby potatoes, cooked until tender, cool & reserve
    Pinch salt
    Pinch pepper
    2 tablespoons picked red onions chopped ¼”
    4 eggs, chopped ¼”
    ½ cup dry Spanish chorizo, diced ¼”
    2 tablespoons Pecorino cheese, shredded
    2 teaspoons dill, minced
    8 tablespoons whole grain mustard
    4 tablespoons Dijon mustard
    2 cups Best Foods Mayonnaise
    2 tablespoons extra virgin olive oil

    Cook the potatoes until fork tender. Cool in refrigerator for an hour. Mix all ingredients except for the potatoes. When ready to prepare, cut potatoes in half, sear in frying pan until slightly brown. Add remaining ingredients. Toss gently. Serve warm.

    Lemon Pepper and Fennel Rub

    8 tablespoons lemon pepper
    8 tablespoons fennel toasted
    8 tablespoons black pepper

    Marinating Flank Steak

    1 whole flank steak, approx. 2 pounds
    1 cup Chimichurri
    1 tablespoon salt and pepper
    4 tablespoons lemon pepper rub

    Cut the flank steak into four pieces (optional) or leave whole. Place in to a ziploc bag and add 1 cup chimichurri. Marinate for at least 12 hours. (Save the rest for after grilling). Remove from bag and season with salt and pepper. Crust the steak with the lemon pepper fennel rub. Place on grill and char each side minimum of 5 minutes or until desired temperature. Always cut flank against the grain for tenderness. Medium rare to medium is recommended. (120°-130°F).

    Chimichurri

    3/4 cup Italian parsley
    1/4 cup oregano
    1/4 cup basil
    1/2 cup green onions
    3-4 cloves roasted garlic
    1/4 cup lime juice
    1/4 cup aged sherry vinegar
    1/2 tablespoon red chili flakes
    1 cup extra virgin olive oil

    Mix all ingredients in a blender and set aside to marinate the steak.

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  • Chef profile: Brian Durbin of Black Bottle Postern

    by Geri Massengale | Aug 28, 2014
    By Rachel Shimp
    Photo by Denise Sakaki


    Brian has been the executive chef of Black Bottle since its downtown Seattle inception in 2007, and this year marks the fourth of the company’s Bellevue location, Black Bottle Postern. The gastropub offers customer favorites like the delectably charred “broccoli blasted” and pork belly kimchi to go along with its unique libations list, while switching things up per location. “We’ll offer oxtail in Belltown and maybe beef short ribs in Bellevue—something to make each place unique.”

    How do you keep the Black Bottle vision consistent in each restaurant?
    I’m around all locations every day, sometimes six days a week. Each unit has its own executive sous chef. We meet regularly and do menu development and discuss new items and what’s going on in each kitchen. I eat there a lot because I’m in each observing a lot, at different times of the day.

    What’s the best thing about the Bellevue location?
    It’s really modern and really works with our concept of being an urban tavern. We brought the old and the new together. It’s a convivial place to go eat with great, fresh ingredients. We want people to think about the company they’re with and to have a good time.

    What’s in the works for your fall menu?
    We’ll be bringing back the wild boar, whatever’s local and available. We do a really nice squash cheesecake. A cassoulet, with duck and white beans. Probably some roasted fall vegetables.

    What are your personal favorite culinary flavors?
    I lived in the Caribbean with my family for a year running an eco-lodge, and I like a lot of those flavors. I took a cooking class in Tokyo and I like those flavors. Different street foods from around the world, that give you an idea of the region. If you’re traveling here [to the Pacific Northwest], you’re going to get salmon and berries and oysters. That’s what you’re going to get. I like flavors of the Southwest United States, Mexico, Central America.

    Do you bring these influences into the restaurants?
    Our menu is international and a little bit eclectic. As chef it’s awesome. Our poke is inspired by my last trip to Kauai. I had the best poke of my life. The pork belly kimchi is inspired by an izakaya in Tokyo. I wish I could travel every month. I’ve recently been to Nicaragua and just got back from a three-week trip to Italy. That’s what I try to do with the menus in both Black Bottles: let people travel through my travels.

    Pork Belly and Kimchi Skewers


    Braised and Pressed Pork Belly

    3 pounds pork belly (skin on)
    1 tablespoon olive or canola oil
    1 cup carrots (coarse chopped)
    1 cup yellow onions (coarse chopped)
    1 cup celery (coarse chopped)
    3 cups chicken stock
    3 cups water
    2 teaspoons whole black peppercorns
    3 whole dried bay leaves
    3 tablespoons gin

    Pan sear both sides of the pork belly and set aside. In a large Dutch oven heat oil. Add carrots, celery and onions and cook for 2 minutes. Add all remaining ingredients, bring to a boil, remove from heat then gently place pork belly into the liquid. Put a lid or foil cover on the Dutch oven and place in 250°F oven for 6 hours. Cool in pot un-covered overnight. Once pork is fully cooled, gently remove the skin and place on a dish towel lined sheet pan. Place an additional tea towel on top along with an additional sheet pan on top of that and something heavy on top of that. Refrigerate for 4 hours or overnight.

    Sweet Garlic Chili Sauce

    6 red Fresno peppers (red jalapenos)
    12 whole garlic cloves
    ¼ cup ginger (peeled and chopped)
    1 cup rice wine vinegar
    ½ cup apple cider vinegar
    2 cups sugar
    ½ cup water
    1 tablespoon kosher salt
    2 tablespoons potato starch
    ¼ cup water

    In a food processor, combine Fresno peppers, garlic and ginger. Chop into small pieces being careful not to over process. In a medium sized non-aluminum pot, combine the vinegars, sugar, salt, 1/2 cup water and processed ingredients. Bring to a slow boil/strong simmer and cook until total volume is reduced by 1/3. Combine potato starch and 1/4 cup water and mix well, add this mixture to the main pot, bring back to a boil, remove from heat and cool.

    Time to Skewer

    Bamboo skewers
    Your favorite Kimchi (we use whole Napa cabbage leaves rolled in to cigar shapes cut in to 1 inch cylinders no msg)
    Green onions (thin bias sliced soaked in cold water)

    Once all ingredients are cool and pressed you are ready to build your skewers. Cut pressed pork belly into 2 inch by 1 inch rectangular cubes and slide them carefully on to skewers one at a time alternating between pork and kimchi. Preheat oven to 400°F and place skewers on a parchment lined sheet pan. Top skewers with a healthy drizzle of your homemade sweet garlic chili sauce, and bake until hot and crispy on the edges (about 10 to 12 minutes). Top with fresh cut green onions and serve!

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  • Chef profile: Bradley Dickinson of PEARL Bar & Dining

    by Geri Massengale | Aug 28, 2014
    By Rachel Shimp
    Photo by Rina Jordan


    The amiable co-owner and executive chef of Bradley & Mikel’s PEARL Bar & Dining has been contributing to turning Downtown Bellevue into a dining destination since 2008. Times change but the friendly vibe of Dickinson’s eatery is a sure thing, from season to season. “People like to come in and see us and they know we’ll be here. I like to get out [on the floor] and say hello,” Dickinson says.

    What have you got in store for fall at PEARL?
    Fall is a lot of fun food-wise here. We’ve still got great salmon, and oyster season starts back up. Fresh shellfish starts to look great. Local farms are good through the fall. There’s little fresh summer produce, but wild mushrooms start coming up nicely. They start to change to more savory tones. In the fall, people change their habits as well. They drink more red wine. They start having heartier things, like short ribs braised in merlot.

    Tell us some of your MVP ingredients for the season.
    Some of the wild mushrooms, like chanterelles, are beautiful this time of year. Black trumpet has a really rich and earthy flavor, and it might end up in a risotto with a little truffle oil and parmesan. Who knows? It could end up over steak or a piece of beautiful fish.

    And a personal favorite from your fall menu?
    Our sablefish is done in a honey miso marinade, and a namya broth with curry and coconut. Its depth of flavors is amazing. On the side are our Dungeness crab dumplings, made in-house, that people love. I’m personally excited about the transition itself. It’s nice that as we move to different seasons in the Northwest, we can reflect that change of pace on the menu. It’s a real opportunity to mix things up.


    Savory Chicken with Wild Mushrooms

    8 oz. boneless, skinless
    chicken breast or thighs
    1 teaspoon porcini powder
    Salt and pepper
    1 tablespoon olive oil
    ½ cup seasonal mushrooms
    1 teaspoon minced garlic
    ¼ cup cooked white beans
    Pinch fresh rosemary
    1 tablespoon Marsala
    ¼ cup chicken stock
    1 tablespoon truffle butter

    Season chicken with porcini, salt and pepper.
    Warm oil in sauté pan; add chicken; sear on all sides.
    Add mushrooms, garlic, beans and rosemary.
    Sauté lightly until chicken is cooked thoroughly.
    Deglaze with Marsala and stock. Allow to reduce by 1/2.
    Whisk in truffle butter to thicken sauce.

     Truffle butter

    ¼ cup whole butter
    1 tablespoon truffle oil
    1 tablespoon truffle peelings
    Salt and pepper to taste

    Mix well

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