Yogurtland, a franchise yogurt shop based in Anaheim, California with 170 locations in the US, Mexico and Guam will open their first Bellevue location on Friday January 27th.  Yogurtland Bellevue will be located across the street from Safeway in downtown Bellevue at 233 Bellevue Way NE, in the location formerly occupied by Quiznos.

The Yogurtland story is very interesting and is told on their website as:

After immigrating and choosing citizenship in the US as a young man, Phillip Chang (our CEO/President) progressed from humble beginnings to achieve the ultimate American Dream – success, independence and the ability to give back to people and communities in the US and abroad.

Inspired by the idea that people enjoy an active involvement with the products and brands they love, Phillip envisioned an empowering new treat experience where guests help themselves and the choices are limited only by ones imagination.

Because of this inspired idea and the hard work of an ever growing Yogurtland team, Yogurtland has rapidly grown to be the number one self-serve yogurt brand in America.

It’s also interesting to note that Yogurtland will also soon be opening a location in Redmond in Bear Creek Plaza.Along with a passion for finding only the best ingredients, Yogurtland believes control, choice and creativity should always be in the hands of our guests – and this is the heart of the Yogurtland experience.

I hope that both locations choose to be part of the Eastside Business Directory here at BellevueBusinessJournal.com – we’d love to further help promote your business!

On a recent visit to Cedarbrook Lodge, an oasis boutique hotel and conference center just a stone’s throw away from Seattle Tacoma International Airport, we had the exquisite pleasure of a fine dining experience at Copperleaf Restaurant.  My dining companion and I were very excited about dinner at Copperleaf because of all the great things we’d heard and read about their food, service and atmosphere.  Little did we know that we were in for a real treat:  A Menu Tasting – which turned out to be a very pleasant, 2 ½ hour dining experience.

We didn’t eat everything on the menu, but we tasted a lot of it.  It was all very tasty, specially prepared with many local and sustainable ingredients in the farm to table tradition, and the presentation was incredible.  The service was excellent – our server/guide was Peter, was very good about explaining different dishes and where the ingredients came from, while being very attentive to our needs while not hovering or getting in the way.  He occasionally had help from the Wine Captain or another server to help deliver our plates in a synchronized fashion – very interesting and fun presentation (although I normally am used to ladies being served first).

Before I get into what we tasted and the local wines that were paired with them, I have to note that when Peter brought out the first course, which was a single boneless chicken wing (although perhaps the best wing I have ever had) – I thought that we might not get enough to eat of this fancy food.  I could not have been more wrong.  By the time the 2^nd dessert came around, I was waving my white napkin in surrender and begging for someone to take me back to my room on a cart …

Back to the beginning.  When we arrived for our reservation, we were greeted warmly and led to a nice table next to a fireplace, which helped provide great ambiance in this very unique restaurant.  It is really set up like no other restaurant I can remember visiting.  There were a small number of tables, with no more than 30 or 40 seats total and the kitchen was nowhere in sight.

Peter promptly came to introduce himself, bring us menus and pour some sparkling wine.  Not long later he delivered our first course, the previously mentioned chicken wing – although far from a ‘normal’ wing.  This boneless chicken wing was soaked in a duck sauce w parsnip, grilled and then lightly deep fried.  Very tasty.

Next up were the thyme-infused dinner rolls from Wild Wheat Bakery in Kent.  Apparently Copperleaf is the only place one can eat these particular rolls – although Wild Wheat does make many other types of artisan baked goods for many other customers.

When Peter brought out the next course, I wasn’t real excited – I’m not a big fan of scallops and frequently tell people I am allergic to them.  I was feeling adventurous and was rewarded with the best tasting scallop I have ever had.  The scallops served at Copperleaf are harvested around Victoria Island in British Columbia and was served on a truffled potato with a very tasty oyster bernaise sauce.

Served with the scallops was a glass of Covet Brut Reserve from Washington state, which we also enjoyed with the next course: cauliflower soup, a dish which is really becoming popular at Copperleaf.  The cauliflower soup had a really nice flavor on its own and even better when combined with a bit of Bartlett pear, pine nuts and pickled red onion.

The next course for my dining companion was a honey glazed butternut squash, with brussel sprouts, toasted pecans and pomegranate brown butter, which was paired with a 2009 Elevation Cellars “Imperium” Reisling.  I had the Snoqualmie Valley Heirloom Potato Salad, served with savoy cabbage, beets from the local and organic Full Circle Farms, with a black truffle vinaigrette and paired with a glass of 2010 Substance PG Pinot Gris – another Washington wine.  While the squash was a big hit, I’m not a big potato salad fan, but I could definitely appreciate experiencing the natural flavors of the ingredients – instead of a sauce drowning them out.

Next up for my date were Hawaiian Blue Prawns, served with young turnips, Hen of the Woods mushrooms and a tarragon broth and paired with a 2008 Caterin Chardonnay.  They looked very delicious and I had to hold myself back from nabbing one from her plate.  I really wanted to, but it probably would not have been appropriate.

While the prawns were being enjoyed across the table, I was happily devouring a Makah Tribe Line Caught Steelhead Salmon, serve d with Granny Smith apples and creamed spinach, and paired with a 2010 Witness Tree “Chainsaw” Pinot Noir from Oregon.  This was the only non-Washington wine of the evening.

Already getting close to full, next up for my dining companion were the Painted Hills Beef Short Ribs, served with glazed parsnips, truffle beet jam and carrots from Full Circle Farms and paired with a 2007 Terra Blanca “Red Mountain” Syrah 2007.  For me it was the Grimaud Farm Guinea Hen, served with a licorice scented Bluebird Farm faro, chanterelles and Italian prunes and paired with a very delicious 2007Terra Blanca “Red Mountain” Syrah.

Almost to the end,  I had Spiced Pumpkin Ice Cream with toasted oats, and honey poached cranberries with a Parejos Late Harvest Pinot Gris, while my dining companion had the Bellweather Farms Fromage Blanc with toast pistachios, English thyme and lavender honey, paired with a Dunham Late Harvest Riesling.

Pretty much full to brim, and still trying to comprehend some of the many different flavors of the evening, to finish off this very special dining experience, Peter brought out a very decadent Theo’s Hot Chocolate Pot for Two with homemade cinnamon doughnuts.  I am definitely ruined for any other type of hot chocolate – I have never tasted anything that comes close to Theo’s.

Our dining experience at Copperleaf Restaurant was an evening I will never forget, but I will make sure to get back soon for another Copperleaf experience of culinary delights from Chef Mark Bodinet, Peter and the rest of the Copperleaf crew.  If you have not yet experienced Copperleaf, do it now, while it is still relatively easy to get reservations on most evenings.

Copperleaf Restaurant is part of the Cedarbrook Lodge, a hidden oasis in SeaTac, Washington and managed by The Coastal Hotel Group.

Note: if you would like your restaurant, hotel or resort reviewed for BellevueBusinessJournal.com and/or LuxuryFitnessFun.com, please contact Joe Kennedy.

The mission of 21 Acres is to cultivate, demonstrate and advance systems that support sustainable agriculture. 21 Acres is a non-profit organization with a vision to create and operate a vital, open public space for all of us to rediscover the agricultural heritage of our region and learn about cutting-edge, sustainable agricultural design and technologies as well as ways to maximize the beneficial aspects of fresh local produce and farm products.

With a non-profit school dedicated to teaching people how to grow, eat and live sustainably, 21 Acres has a new series of Core Courses to begin in February.   21 Acres also offers its indoor and outdoor facilities, including the Commercial Kitchen for rental. The new 21 Acres Center green building provides attractive settings for meetings, receptions, seated dinners and weddings.

The Back 18 Farm has been designed with permacultural principles in mind. Permacultural design aims to replicate in man-made farms and gardens the patterns found in natural ecosystems to protect their stability and diversity.  This philosophy of farming runs counter to the popular thinking in large-scale commercial farming where eco-diversity is ignored in favor of economies of scale. In the long run, our eco-friendly approach to design will yield a more sustainable natural habitat.

You can find and ‘Like” 21 Acres on Facebook.

Thank you to 21 Acres for being a valued member of the Eastside Business Directory.

Proprietor and author John Howie, together with Chef Mark Hipkiss have designed a sumptuous six-course dinner, as follows:

Tempura King Crab

Tapioca pudding, lobster butter, chervil, chives

Chardonnay, 2009, Burgundy, France

Frisée Salad

Maple sherry vinaigrette, Kurobuta pork belly lardoons,

crispy poached egg, black pepper-Reggiano Parmigiano zabaglione

Gamay Noir, 2010 Seven Springs, Eola-Amity Hills, Oregon

Sous Vide Lamb Loin

Pinot crust, creamy yellow grits, roasted garlic,

Ceregnola olives, rosemary demi-glace

Pinot Noir, 2009 Seven Springs ‘Summum’, Eola-Amity Hills, Oregon

American “Kobe Style” Wagyu Beef Cap of Rib

Caramelized fennel, leek and potato cake, wild mushrooms, sauce Bordelaise

Pinot Noir, 2009 Seven Springs ‘La Source’, Eola-Amity Hills, Oregon

Fromager d’Affinois

Apple, pear and sage jam, red wine honey, walnut crisp

Assorted Cookies

Illy coffee

Evening Land Vineyards winemaker’s dinner will start at 6:30 pm, is priced at $150.00 per person (tax and gratuity are additional), and is limited to 24 seats.  John Howie Steak is located in The Shops at the Bravern at 11111 NE 8^th Street, Suite 125, Bellevue, Washington.  For information or reservations please contact Wilma Manchester at 425.440.0878.  Available seats will be allocated on a first contact, first serve basis.

About Evening Land Vineyards

Evening Land has brought together a collection of pinot noir and chardonnay vineyards in the three great growing regions of the American West.  From the Eola Hills in Oregon’s Willamette Valley, to the Sonoma Coast in the town of Occidental, California and ending on the western lip of Santa Barbara County’s Santa Rita Hills, Evening Land organically farms over 120 acres of heritage vineyards that produce 13 Estate wines imbued with this unique spirit of place. An orchestrated mix of old vine own rooted Oregon and California heritage clones, cuttings from the great established pinot noir and chardonnay vineyards of Burgundy and an experimental block of pinot noir grown from seed, the Vineyards of the Evening Land present a vivid view of Burgundy´s legendary grapes raised in the amazing diversity of America´s climate and soil.  “The Evening Land” has long been a symbol of the dream quest for the perfect garden. From ancient Greek myth to now, the search for The Evening Land is synonymous with adventure and romance that inevitably leads to the extremes of America’s West Coast.

About Larry Stone

Larry Stone, renowned master sommelier and former general manager of Napa´s Rubicon Estate Vineyard and Winery, joined Evening Land Vineyards as president.  “Larry Stone is one of the most respected professionals in the wine business and we are thrilled to bring his expertise as a producer, manager and restaurateur to Evening Land,” said Tarlov. “I don´t know of a person with a better palate or commitment to making a high quality product.”  Stone brings with him a wealth of wine knowledge. Most recently, Stone was general manager of Rubicon Estate and a two-time recipient of the James Beard Award for Outstanding Wine Service. An English-certified Master Sommelier, Stone passed the examination on his first attempt. He was elected to the board of directors of the Court of Master Sommeliers in 2004 and became a trustee of the James Beard Foundation in 2005. He is the only American to earn the title of Maître Sommelier from the Union de la Sommelerie Française.

A group of local food entrepreneurs and chefs will be available for questions and conversation in the lounge of the Palace Ballroom between 6:30 p.m. – 7:30 p.m.

• Kathy Casey of Kathy Casey Food Studios Liquid Kitchen™, Dish D’Lish®  and cookbook Sips & Apps
• Kurt Beecher Dammeier of Beecher’s Handmade Cheese, Maximus / Minimus, Pasta & Co, Bennett’s Pure Food Bistro and cookbook Pure Flavor
• Jessie Oleson of CakeSpy.com, CakeSpy shop and cookbook CakeSpy Presents Sweet Treats for a Sugar-Filled Life
• Lisa Dupar of Pomegranate Bistro, Lisa Dupar Catering and cookbook Fried, Chicken and Champagne

Northwest restaurateur Tom Douglas will provide his Palace Ballroom facilities to host the event and serve a selection of appetizers. Additional participating restaurants showcasing and serving bites at the event will include Rover’s and Luc, The Coterie Room, Local 360, The Inn at Langley, Il Corvo Pasta, Harborside ,Volunteer Park Café, and many more. For a complete list of participating companies, visit www.foodportunity.com.

Foodportunity, created by Seattle event planner and food blogger Keren Brown, is open to food journalists, bloggers, public relations professionals, restaurateurs, farmers, companies and all food-passionate people.

The event will be sponsored by Metropolitan Market, the area’s premier independent grocer. Its six locations in Seattle, Kirkland and

Tacoma provide one-stop shops for fresh, local, organic and hard-to find items, and monthly, complimentary tastings and events such as its Annual Wellness Fair, going on now through January 29.

Early admission is $25 (including booking fees; $30 at a later date), which includes bites from restaurants and companies. Tickets can be purchased through BrownPaperTickets.com.

The first 40 Foodportunity ticket-holders to send an email to info@foodportunity.com will get a seat at the 8:30 p.m. “speed networking” session led by Julien Perry, Seattle Weekly Food Writer, Chefs Feed Seattle editor and Q13’s Restaurant Correspondent.

But there is good news, according to a post on the MI Patch, former owner Ryan Allison is now focusing his time on his successful online wine retailing business at DiscountWineBuys.com

Apparently everything, including the escargot appetizer, is delicious at Lynn’s Bistro in Kirkland, so that is probably one place to try.  Does anyone know of any place in Bellevue or anywhere else on the Eastside to get escargot?

We’d love to have a restaurant on the Eastside Business Directory which serves this tasty French appetizer ….  Perhaps we can arrange to do a review of Lynn’s and their escargot.

Their menu looks very tasty and relatively inexpensive – I cannot wait to try it.  They will be open 10-7 Monday thru Friday and 10-6 on Saturdays.  Closed on Sundays.

They are also looking for part-time help, so if you know anybody who might be interested, have them send email to yehyehsandwiches@gmail.com

Make sure to let them know they should be on the Eastside Business Directory.

“We are thrilled to have Angela on board at Penterra Spa,” said Les Utley, general manager of the Heathman Hotel in Kirkland. “Her background and passion for the spa industry provides a great addition to our team. We look forward to her leadership as she takes the spa experience to an even higher level of enjoyment for our customers.”

Prior to joining Penterra Spa, McClellan was spa manager at the Red Door Spa in Bellevue, Wash., where she spent two years after opening the first northwest location. Previously, she was the spa director for Steiner Transocean, working with yachts of Seaborn, Celebrity Cruises and Crystal Cruises. McClellan is also a licensed massage therapist.

Publisher’s Notes:  1) We would love to review this spa for BellevueBusinessJournal.com and LuxuryFitnessFun.com, 2)The Heathman Hotel, Penterra Spa and Trellis should all be on the Eastside Business Directory.

About The Heathman Hotel in Kirkland

The Heathman Hotel in Kirkland located on Seattle’s eastside provides guests with the ultimate in gracious service in an ambience of understated elegance and comfort.  The property has garnered the AAA of Washington Four Diamond Award, an indicator of excellence which promises travelers an unparalleled lodging experience. The Heathman Hotel features 91 classic guest rooms and suites; the 5,000-square-foot Penterra Spa, complete with a sanctuary room, individualized treatment spaces and deluxe fitness center; 2,500 square-feet of meeting and event space; and Trellis, a 90-seat wine country inspired restaurant and bar helmed by Chef Brian Scheehser.  Trellis’ rustic, robust menu evolves with the seasons, often featuring items from Scheehser’s own 10-acre farm.  For reservations and information, visit http://heathmankirkland.com/ or call (425) 284-5800 / (866) 997-5475.