Friday, April 15, 2016

May 10th Ribbon Cutting for Sushi Chinoise @ Beardslee Crossing Bothell

Bothell Chamber and Bothell Mayor Andy Rheaume to do the honors
  

FOR IMMEDIATE RELEASE — Seattle, WA April 15th, 2016

               “My team and I become more and more convinced every week that choosing to open Sushi Chinoise – Asian Grill & Sushi Bar at The Village @ Beardslee Village  in Bothell was a sound business decision,” says Chef/Owner Thoa Nguyen. The restaurateur’s Pan Asian restaurant opened to overwhelmingly positive reviews last month. 

To celebrate, Sushi Chinoise will host the Bothell Chamber & Bothell Mayor Andy Rheaume:
May 10th @ 4:30pm for an official ribbon cutting
Guests are invited to join Bothell business leaders, friends and family for live music, cake and a celebratory toast.
Chef Thoa and her staff would like to thank Bothell residents and businesses for the warm welcome to the area!

About Chinoise Café,  Wabi Sabi Restaurants & Sushi Chinoise Restaurants:
               Founded in Seattle by chef, restaurateur Thoa Nguyen, Chinoise Café, Wabi Sabi Sushi Bar and Sushi Chinoise (opening March 2016) are contemporary Pan Asian restaurants defined by their fresh, beautiful food; from sushi to pho, wok dishes to summer salad rolls. In May of 2015, Chef Thoa competed on the Food Network program, Beat Bobby Flay. She defeated another chef for the opportunity to compete against Bobby Flay. She then went on, to beat the Food Network star with her version of Bibimbap, a Korean rice bowl dish.  Sushi Chinoise - Asian Grill & Sushi Bar  at the The Village @ Beardslee Village  development in Bothell is Chef Thoa’s seventh restaurant since her first restaurant opened on Queen Anne.  Chef Thoa’s Pan Asian restaurants are contemporary, approachable, affordable, fun, friendly and authentic, in the Seattle area since 1996. 
Restaurateur/Chef Thoa Nguyen
May 10th 4:30pm Opening Ribbon cutting & cake (for first 50 people)
Bothell Chamber & Bothell Mayor Andy Rheaume
***
Hours of Operation
Lunch Mon-Friday 11:30 to 2:30pm
Sat & Sun 12:30 to 3:30pm
Dinner: Sun-Thursday 4:30 to 9:30pm
Friday & Sat: 4:30 to 10pm

Friday, April 1, 2016

Swedish Meatballs with Demitri's The Bartenders Choice? Utmärkt (Excellent)!


      The bride wants meatballs, Swedish no less, the shower is tomorrow. I buy organic ground beef and pork shoulder, the store didn't have decent ground pork.
(I mince the meat in a food processor after cutting it in pieces and cutting out any tendons.) 
      UPS shows up, a care package of Demitri's Bloody Mary Mixes.
      I had just been looking at recipes for these meatballs, it is a mild palate of spices: onion, bread crumbs or par-cooked rice, Worcestershire, nutmeg, ground coriander, raw eggs for the meat mixture. Then, there is a roux made with flour that gets beef broth and once the broth is added to the browned roux, it is finished off with cream or half and half. 
I read the ingredients in the Classic Recipe of Demitri's Bloody Mary Seasoning and I think, why not?
      I cook a lot, have a garden and make things from scratch, these are truly something I would do again. The flavor is very meaty and although not spicy (Swedish meatballs, remember?) the flavor is out of this world. Is it magic? These make eating meat worthwhile. 
They will be a hit tomorrow.  
Here are the raw materials:
2 pounds (each) ground beef; minced or ground pork
4 raw eggs
1 3/4 cups good bread crumbs or panko
1.5 cups slivered onions, in this case green
2 oz. of Demitri's Classic Bloody Mary Seasoning (bottled)
2.5 tablespoons of Classic Rim Shot 
flavorless oil for frying 

I also added a 1/2 teaspoon sea salt. 

Here is the mixture:

   
Mix well and form small meatballs using a scoop or spoon, equal size is good for even cooking:  
Cook until browned on all sides.
 Brown all meat balls and drain on paper towels:
Then, the sauce:
Drain the remaining oil, put the pan on the heat with 2 cups water, another oz. or two of liquid Demitri's and a dry 1/4 cup of white or rose wine. Add 2 tablespoons of Better than Bullion Beef broth concentrate, stir up the flavorful bits from the pan. (pan in back of picture) 
In the meantime, melt 3 tablespoons butter in another pan, add three tablespoons of flour. Brown carefully until golden and well cooked to get rid of the raw flour taste (we are making a light roux). Put a large fine strainer over the pot with the roux, pour the stock mixture through the strainer, stir.


Pour 1/4 to 1/3 cup of half and half into a small bowl or measuring cup, put a ladle of the hot liquid into the half and half. Stir, then pour this into the simmering sauce. 
Add sauce to meatballs. I put these into a crock pot to take to the shower location tomorrow.
Request granted and I have to say I would not have picked Swedish meatballs and I might not of thought of Demetri's, but these are real winners.   

   
  
  




Monday, February 22, 2016

Wednesday, February 10, 2016

Sushi Chinoise slated to open on Beardslee Road in Bothell

Restaurateur/Chef Thoa Nguyen opening third restaurant this March
***
Sushi Chinoise – Asian Grill & Sushi Bar (Opening in March)
Village @Beardslee Crossing
19122 Beardslee Blvd. Suite 101
Bothell, WA  98011
(425-402-0200)
***
Chinoise Café-Sushi Bar & Asian Grill
Issaquah Highlands
936 NE Park Drive • Issaquah, WA 98029
(425-394-4177)
***
Wabi Sabi-Sushi Bar & Restaurant  
Columbia City
4909 Rainer Ave South • Seattle, WA 98118
(206-721-0212)
FOR IMMEDIATE RELEASE
Deba Wegner
Recipe for Success, Inc.
425-241-9023

FOR IMMEDIATE RELEASE — Seattle, WA February 10, 2016

               Restaurateur/Chef Thoa Nguyen is leading a team that is building her next Pan Asian restaurant in the Seattle area; soon she will be hiring her newest restaurant staff to open a restaurant creation she calls
Sushi Chinoise – Asian Grill & Sushi Bar. Not only does she develop the menus (and sometimes cook) at her restaurants but she is the creative force behind selecting locations, defining the concept and designing the look and feel of the restaurants she owns. She loves the challenge and after successfully opening and running six restaurants in twenty years, she says that every restaurant has its own character and she loves how number seven is coming along.  
               “This space spoke to me when I first saw it: perched on a hill, not too big, it has natural light from floor to ceiling windows on three of its four sides. I choose accent wall colors of dramatic dark gray, mocha brown and rustic orange, the sushi bar runs almost the length of the entire room. We have a seasonal patio on the Beardslee Village plaza, where the entrance to our restaurant is. We are directly next to John Howie’s Beardslee Public House at the Beardslee Road 405 exit ramp in Bothell, says Chef Thoa, I know the area is ready for sushi and our Pan Asian favorites. The population has grown to include Asian and non-Asian guests who want options nearby without having to travel to Seattle or Bellevue.” Sushi Chinoise menu items are also meant to travel well, the restaurant will be set-up to accommodate what is anticipated to be a robust demand for to-go and catering.                   
  About Chinoise Café,  Wabi Sabi Restaurants & Sushi Chinoise Restaurants:
               Founded in Seattle by chef, restaurateur Thoa Nguyen, Chinoise Café, Wabi Sabi Sushi Bar and Sushi Chinoise (opening March 2016) are contemporary Pan Asian restaurants defined by their fresh, beautiful food; from sushi to pho, wok dishes to summer salad rolls.  In May of 2015, Chef Thoa competed on the Food Network program, Beat Bobby Flay. She defeated another chef for the opportunity to compete against Bobby Flay. She then went on, to beat the Food Network star with her version of Bibimbap, a Korean rice bowl dish.   
               Sushi Chinoise - Asian Grill & Sushi Bar  at the Beardslee Crossing development in Bothell is Chef Thoa’s seventh restaurant since her first restaurant opened on Queen Anne.  Chef Thoa’s Pan Asian restaurants are contemporary, approachable, affordable, fun, friendly and authentic, in the Seattle area since 1996. 
###
               Restaurateur/Chef Thoa Nguyen
Opening March 2016
Hours of Operation
Lunch Mon-Friday 11:30 to 2:30pm
Sat & Sun 12:30 to 3:30pm
Dinner: Sun-Thursday 4:30 to 9:30pm
Friday & Sat: 4:30 to 10pm

Tuesday, January 12, 2016

Marée Bistro & Bar sails into Cassis’s former Alki location


FOR IMMEDIATE RELEASE
Contact: Deba Wegner
Recipe for Success
425-241-9023

Cassis opening chef & manager open new restaurant 





Photos: Chef Andy Dekle

For Immediate Release: January 11, Seattle, WA

            Experienced hospitality couple, Chef Andy Dekle and his wife, Megan Hartz are at the helm of the soon to open Marée Bistro & Bar which replaces Cassis on the Alki waterfront in West Seattle. Chef Andy and Megan were part of the opening team of critically acclaimed Cassis Restaurant and remained during the entirety of its two year run. The pair are formally trained chefs, having attended Seattle Culinary Academy and the Art Institute of Seattle, respectively. Although the restaurant name is new, many of the same staff will be there to offer a friendly welcome when Marée (“Mah-ray”) opens later this month.

            Megan is assuming the management position and will be in charge of the wine list which has a strong emphasis on small, quality producers. The beachfront bistro & bar will feature the same seasonal, market inspired French cuisine with a Northwest flavor that guests have come to expect from Chef Andy Dekle.

            Chef Andy is a strong advocate of grass fed meats and sustainably raised and harvested game, fish and shellfish. His menus change monthly, however, staples such as house-made pâté, steak-frites, salade Lyonnaise and mussels are on the menu year round. Cassoulet and onion soup appear during the winter months; bouillabaisse, roast chicken, fresh fish and the abundance of the local marketplace are reflected on the menu in spring and summer.

            Marée Bistro & Bar is a warm inviting refuge in the winter months; in summer is blessed with the most spectacular sunsets in Seattle. The relaxed cozy atmosphere and attentive service rivals the exceptional food. Guests can enjoy a glass of wine or an apéritif and small bites at happy hour; a leisurely dinner or cocktails with friends at the bar for the perfect way to end a day.

 

About Marée Bistro & Bar:

               A beachfront, neighborhood destination, Marée Bistro & Bar is inspired by the seasonality of the Northwest. Chef Andy Dekle sources sustainably raised and harvested meat, game, shellfish, fish and produce from nearby purveyors. Aspects of the menu change often, because truly seasonal is fleeting at certain times of the year and with certain products; other menu items change with the time of the year.  Marée Bistro & Bar-Alki will be enjoyed by the nearby community it serves but it is also a destination restaurant because of its spectacular location, water view from every table and highly rated food and service.

Marée Bistro & Bar
2820 Alki Ave. SW
Seattle, WA  98116-2723
(206) 743-8531
Street Parking
or guest parking in rear & under building
Hours of Operation:
Happy Hour 5-6pm daily
Dinner 5-10pm
6 days a week and closed Tuesday
Brunch Sat-Sun 10am-3pm
Private Dining Available
Contact: Chef/Operators  Andy Dekle & Megan Hartz 
###