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.