Award-winning farm-to-table restaurant releases new lunch, dinner and lounge menus; plus new private-label wine

SEATTLE – (May 1, 2012) – Highlighting the Pacific Northwest’s vast assortment of fresh flavors, Executive Chef Mark Bodinet and the culinary team of Copperleaf Restaurant announce the release of their newest seasonal menu, available now at the award-winning Seattle farm-to-table restaurant.

In an exquisite showcase of seasonal ingredients, flavor combinations and artistic presentation, the newest Copperleaf lunch, dinner and lounge menus feature a variety of local favorites including Washington Field Rhubarb with Grilled Leek, Young Turnip, Breakfast Radish and Nicoise Olive; Short Rib Bisquits with Sweet Corn, Yakima Raspberries and Cilantro; Black Mouth Salmon with Glazed Sunchoke, Green Almond, Cipollini Onion and Garden Radish; Pleasant View Farms Moulard Duck with Artichokes Barigoule, Spring Garlic, Fava Beans and Burnt Orange; and Malted Milk Ice Cream with Banana Chiboust and Candied Holmquist Farm Hazelnut.

“The variety of colors, flavors and textures that Chef highlights on the new menus really capture the best of the Pacific Northwest,” said Roy Breiman, culinary director of Cedarbrook Lodge. “Spring is an exceptional season for everything from herbs to seafood, and we’re excited to introduce our guests to new preparations while maintaining our farm-to-table commitment.”

At the intimate 30-seat farm-to-table restaurant, Bodinet and Breiman lead the culinary team, highlighting dining excellence with a focus and commitment to using local ingredients. In addition to many herbs and vegetables grown in Cedarbrook’s onsite Chef’s garden and mushroom patch, Copperleaf sources most of its menu from within 100 miles of the restaurant.

In addition to the new spring menus, Copperleaf Restaurant is introducing private label red house wine.  The varietal was created in partnership with Parejas Cellars, a boutique winery in the Yakima Valley that produces high quality wines from locally grown vineyards.  The Copperleaf private label red blend contains equal parts Garnacha, Tempranillo, Monastrell and Malbec.  Copperleaf private label wine is available in the restaurant and lounge for $15 per glass and $52 per bottle.

Copperleaf was named a 2011 Top 10 New Restaurant by Gayot, as well as Best New Restaurant to open in 2010 by Seattle Magazine readers. Copperleaf strives to set a model of responsible and sustainable culinary practices by utilizing concepts such as onsite farming, mushroom harvesting, composting, water reclamation, as well as sourcing meat, dairy and produce from local ranchers, farmers and artisans.

Copperleaf Restaurant is open daily for lunch from 11 a.m. to 2 p.m., dinner from 5:30 to 9:30 p.m., and happy hour Tuesday through Friday from 4:30 to 6:30 p.m. For more information about Copperleaf Restaurant or to make reservations, visit http://www.CopperleafRestaurant.com or call (206) 214-4282.

About Copperleaf Restaurant

With a commitment to nourish the minds, Copperleaf Restaurant at Cedarbrook Lodge is Seattle’s quintessentially Northwest farm-to-table dining destination. Led by Executive Chef Mark Bodinet and Culinary Director Roy Breiman, Copperleaf opened in 2010 and has been distinguished by Gayot as a 2012 Top 10 Restaurant for Food Rating, Northwest Cuisine, Outdoor Dining and Special Occasion, as well as a 2012 OpenTable® Diners’ Choice winner. Additionally, Seattle Magazine readers named it the Best Restaurant to open in 2010. Sourcing ingredients from local farmers, ranchers and artisans, as well as offering produce and herbs from its own Chef’s garden, Copperleaf is committed to sustainable dining. The restaurant also offers Copperleaf Rewards, a loyalty program for guests.  For reservations, call (206) 214-4284 or visit http://www.CopperleafRestaurant.com.

About Coastal Hotel Group

Coastal Hotel Group is a privately held, Seattle-based hotel hospitality management company specializing in distinctive luxury hotels, resorts, inns, and lodges. Established in 1987, Coastal Hotel Group has earned a reputation for providing remarkable lodging choices for the discerning traveler. Coastal Hotel Group is a founding member of Stash Hotel Rewards™, a point-based program that allows guests at independent hotels across the country to quickly earn free nights at any participating property. For more information about Coastal Hotel Group, visit http://www.CoastalHotels.com.

Winemaker Aryn Morell has brought his California wine industry sensibilities to Cliff Otis and Jim Rubstello’s iconic Matthews Estate, and makes no apologies for asking prices for Tenor releases that he feels are in line with the best wines the world has to offer. Anyone who has tasted these wines will agree.

When brand manager Eric Swikard first brought the Tenor line to the team at Cypress Lounge & Wine Bar at Westin Bellevue, an all-Washington wine bar (except for one Oregon Pinot Noir), the staff knew it was something special. Tenor Merlot was placed on the list and the Sauvignon Blanc followed as soon as it was available.

“We really wanted our wines on the Cypress menu,” said Swikard. “We respect the mission and quality of the wine list, and feel that we belong there.”

Picking up a super-premium priced Merlot and Sauv Blanc to offer on a glass pour may not make sense for many venues, but Cypress was happy to take on the challenge. “We take very seriously our job to showcase the best Washington wines to the rest of the world,” said Jim McGlashan, General Manager for the Westin Bellevue.

Having the right hardware to minimize risk helps, too. Cypress invested in a cruvinet wine preservation and dispensing system that stores wines up to 60 days, making it possible to keep expensive open inventory with minimal waste. But the reality is that once a bottle of Tenor is opened, it doesn’t stick around for long. “Whenever we taste our best customers on Tenor, they inevitably end up buying a glass, if not a whole bottle,” said McGlashan. “Tenor has been an addition that has made good sense for our business.”

Swikard and Cliff Otis’ son Bryan join Westin Bellevue chef Mark Santiago tableside in Cypress for an intimate, six-course paired wine dinner on May 19^th, featuring three wines from Tenor and two from Matthews Estate. The lineup includes the 2008 “1:1”- Proprietary Blend, which recently won the Sommelier Challenge- An International Wine Competition  “Platinum” rating, the 2008 Tenor Merlot, which took Gold at the Seattle Wine Awards, the 2010 Tenor Sauv Blanc earning “Excellent” from Washington Wine Report, along with Seattle Wine Awards Gold winner 2008 Matthews Claret, and the 2009 Matthews Syrah which also earned “Excellent/ Exceptional from Washington Wine Report. The wine alone is worth the ticket price.

Cypress Lounge & Wine Bar is located at 600 Bellevue Way, NE, Bellevue. For more information and to make a reservation for this event, click here email gregory.williams@Westin.com

“Cutters Crabhouse is prominent in its innovative spirit and absolute commitment to premier customer service. With this modern, fresh perspective, first-time guests will understand why for more than 25 years, loyal customers can’t get enough of the superior guest experience offered here,” said Chris Harter president and CEO of Restaurants Unlimited. “The chefs’ enthusiasm for fresh, colorful and healthy dishes is the focus and the stunning simplicity of the modern remodel is the perfect backdrop—the staff here is passionate and ready to welcome guests to the newly remodeled Cutters Crabhouse.”

Guests at Cutters find the freshest and most inspiring preparations of lobster and crab gnocchi, steamed Dungeness crab with risotto as well as established favorites like smoked salmon chowder and tempura Beecher’s cheese curds. A Seattle sunset compliments dessert options including apple cobbler with gelato or the chocolate soufflé.

Cutters Crabhouse offers a raw bar with oysters and fresh sushi as well as the prominent views of Seattle’s Elliot Bay and Olympic mountains—all adjacent to Seattle’s famous Pike Place Market. The restaurant maintains a unique relationship with many of the Market vendors, and regularly features items sourced directly, including Uli’s Sausage, Beecher’s cheese curds, Mike’s Pepper Jelly and special selections from City Fish. As part of their ongoing support of local purveyors and the Market as a whole, Cutters Crabhouse is set to debut its new event space by hosting the annual invitation only, Pike Place Market Foundation’s “Cut the Pie” on April 17.

The new interior reflects modern, yet classically designed details including fish murals by local Breeze Block Gallery, deep-sea diving signs and an open kitchen. Cutters’ newly designed bar offers extraordinary signature drink selections utilizing chef-inspired elixirs and syrups. Happy hour drink specials are available along with a bar menu Monday-Friday 3-6pm, Sat-Sun 4-6pm and daily happy hours 9pm-close. While there, view the new private dining room with an elevated, soundproof space, ideal for business meetings and special celebrations.

About Cutters Crabhouse:

“Come for the crab and stay for the view,” established in 1983 as Cutters Bayhouse, Cutters Crabhouse reopens in April 2012. The newly updated location, adjacent to the famous Pike Place Market, remains at 2001 Western Avenue. The restaurant is an award-winning Seattle tradition, with a successful 25-year history as one of the first and most successful restaurants on the waterfront. Cutters Crabhouse offers a raw bar including sushi and oysters, full-service catering and a private dining room for parties up to 70 guests. For reservations, hours of operation and more information visit www.cutterscrabhouse.com.

About Restaurants Unlimited, Inc.:

Since opening its first successful restaurant in 1968, Restaurants Unlimited, Inc. (RUI) has brought its talent for bringing the finest food to some of the best possible locations across the nation. RUI operates 21 different restaurant brands in 46 locations throughout the U.S.; its diverse concepts offer a variety of dining experiences, from casual neighborhood restaurants to full-service fine dining. The restaurants are located in eleven states, including Alaska and Hawaii, with the majority in Oregon, Washington and California. RUI is located in Seattle, Wash. and owned by private equity firm Sun Capital Partners. Additional details are available at www.r-u-i.com

The evening kicked off with an intimate five-course winemaker dinner, featuring selections from award-winning winemaker and owner Bill Kimmerly of Masquerade Wine Co.  The dinner, which included foie gras ravioli and venison loin, hosted guests by a glowing fire, and was prepared “unplugged” tableside on propane burners by Executive Sous Chef Mark Santiago. Local singer-songwriter Brandon Keeley followed the dinner, performing an acoustic set to a standing-room only crowd.

As a part of Starwood Hotels & Resorts Worldwide, Inc., Cypress Lounge & Wine Bar and the Westin Bellevue believe that economic growth and the well-being of society are inextricably tied to the health of the environment. Earth Hour celebrations have become signature events for the company internationally, as well as locally. Although Earth Hour is traditionally only from 8:30 pm to 9:30 pm, Cypress honored the concept of sustainability by lighting the space by candles all evening, and the Westin Bellevue dimmed lobby lights by fifty percent.

Earth Hour is organized by WWF. With almost 5 million supporters and a global network in over 100 countries, it’s one of the world’s largest independent conservation organizations.

With millions of individuals and thousands of businesses around the world committing to turning off their lights for one hour once a year, Earth Hour has become a world-wide movement in support of global sustainability. Landmarks such as the Sydney Harbour Bridge in Australia, CN Tower in Toronto, Golden Gate Bridge in San Francisco, and Rome’s Colosseum, have all stood in darkness as symbols of hope for a cause that grows more urgent by the hour.

Cypress Lounge & Wine Bar is dedicated to showcasing Washington wines by offering over 70 selections by the glass. Cypress was recently honored for its efforts by receiving the 2012 Washington Wine Restaurant Award of Distinction. Cypress is located at the Westin Bellevue – 600 Bellevue Way, NE, Bellevue 425-638-1000. Please Contact Cindi Breen for more information.

By Joe C. Kennedy

The Roosevelt is a boutique 151 room hotel located in the central core of downtown Seattle, directly across the street from Pacific Place.  I recently had the opportunity to stay at The Roosevelt and had a tour of the property from General Manager John Mathews.

One of the interesting facts I learned about The Roosevelt is that it was built in 1929, is an historic landmark and was named after Teddy Roosevelt, the 26^th President of the United States of America, who served as our President from 

The Roosevelt is a Coast Hotels & Resorts property, which operates a number of hotels in Canada, Alaska, California, Hawaii, Oregon and in Washington.  The Roosevelt is one of three Seattle properties they manage and they have an Eastside presence with the Coast Bellevue Hotel.1901-1909.  He was also our nation’s youngest President to date, having started his first term at the tender age of 42, taking over after President William McKinley.  (Kennedy was the youngest President to be elected to office).

The staff was extremely friendly and attentive, but also very non-obtrusive, which in my eyes, helps make any hotel stay more enjoyable.

All 151 rooms at The Roosevelt have king, queen or double beds.  Each room has full tub and shower, individually controlled heaters and air conditioning, HD cable television along with telephones with voicemail and a data port, as well as complimentary AT&T wireless internet access.  There are also coffee makers, hair dryers, an iron and ironing board in every room.

We were stoked to get to stay in a Jacuzzi Room, which was huge and had great views of Pacific Place and the street below.  This room had a super comfortable king sized bed, desk and sitting area, a huge flat screen tv and the largest Jacuzzi bathtub I have ever been in.  They also offer King Junior Suite rooms, which have a separate sitting area that is great for entertaining.

Amenities provided by The Roosevelt include a business center, as well as a nice fitness room.  The fitness room has everything one needs to get a good workout and is open 24/7.  The business center is equipped with a couple of computer stations wired in to the internet and a printer, is available to all guests and seems like a nice environment to get some work done.

Although it is not considered a “conference hotel”, The Roosevelt does have a nice selection of meeting rooms, which can accommodate groups of 4 to 50 guests, with catering provided by Von’s RoastHouse, which is located just below the hotel.

Von’s serves breakfast, lunch and dinner seven days a week and also provides room service for hotel guests.

The staff was great, the rooms very comfortable, but by far and away the biggest plus for The Roosevelt, is it’s amazing central location in the middle of downtown Seattle.  They love and nurture their long time reputation for having the best location in Seattle – which they call “Downtown and Pine”.  For the record, The Roosevelt is located at 7^th and Pine, directly across from the Pacific Place shopping center which features shops such as Anne Taylor, Michael Kors, Tiffany & Co, Victoria’s Secret and Williams-Sonoma and restaurants like Gordon Biersch Brewery, Il Fornaio, Pike Place Chowder, pnk Restaurant & Ultra Lounge and Thai Ginger.

The hotel also sits next to Gene Juarez Salon (ask The Roosevelt about their spa packages), is super close to the convention center and theatres, and a short walk to the monorail, light-rail, buses and the Pike Place Public Market.  It is no wonder that it has been the hotel of choice in downtown Seattle for many in the know.  I look forward to my next visit and am happy to recommend The Roosevelt as an excellent place to stay.   I think you’ll feel the same way.

The Roosevelt
1531 7^th Avenue
Seattle, WA  98101
(206) 621-1200
http://www.roosevelthotel.com/

Highlights from the menu include the Sirloin Steak Salad, grilled to order on a bed of baby greens topped with a chimichurri vinaigrette and mozzarella cheese ($10), the Killer Meatloaf Sandwich on a garlic-toasted roll with BBQ mayo, lettuce, sweet onions and a side of Peter’s veggie chips ($10), the Tuna Poke Salad served with crisp lettuce, avocado, tobiko, marinated octopus and soy-sesame dressing ($14), and the Chicken-fried Chicken Sandwich with mashed potatoes and bacon gravy served on potato bread, also served with a side of Peter’s veggie chips ($10).

Publisher’s Note:  Bradley and Mikel have been super successful with their Pearl restaurant across from the Westin and I wish them both the best of success with KORAL.  Both restaurants should be members of the Eastside Business Directory at BellevueBusinessJournal.com – and invite us to come out and do a media review of each of these great establishments.

Chef Thierry Rautureau, owner of  Rover’s and Luc restaurants will prepare a one-of-a-kind menu paired with the wines of Columbia Winery.   

Known affectionately as “The Chef in the Hat,” French born Thierry Rautureau is the owner of Rover’s Restaurant in Seattle. Raised on a farm in the Muscadet region of France, this James Beard Award-winner for Best Chef in The Pacific Northwest began a cooking apprenticeship in Anjou, France at age 14 before training at top culinary locales across that country. Opening Rover’s in 1987, Rautureau has been a staple on the national culinary landscape ever since, and has been featured in Gourmet, Zagat’s, USA Today, and every major metro-Seattle publication that covers dining.

Date: Thursday, May 17, 2012
Time: 6:00pm
$150 / $125 for Columbia Club Members

Space is limited. Reservations may be made by calling 425.482-7383

About Columbia Winery Columbia Winery was founded in 1962 as Washington’s first winery, by ten friends, six of whom were University of Washington professors, originally known as Associated Vintners. Having worked alongside founding winemaker and Master of Wine, David Lake, Kerry Norton now oversees the Columbia Winery winemaking, hand-crafting Riesling, Chardonnay, Cabernet Sauvignon, Merlot and Syrah. For more information, visit: www.columbiawinery.com.

]]> http://bellevuebusinessjournal.com/2012/04/02/columbia-winery-presents-chef-hat-dinner/feed/ 1 http://bellevuebusinessjournal.com/2012/03/31/go-taste-washington-saturday-sunday/ http://bellevuebusinessjournal.com/2012/03/31/go-taste-washington-saturday-sunday/#comments Sat, 31 Mar 2012 19:11:48 +0000 Joe "The Connector" Kennedy http://bellevuebusinessjournal.com/?p=3738 If you like food and/or wine, go to Taste Washington this weekend.  Hope to see you there!

Cypress celebrates Washington wines every day by offering over 70 of the best Washington Wines available by the glass or bottle, along with a full menu. In addition to hosting winemaker dinners focusing on outstanding small family winemakers, Cypress staff educates guests and encourages exploration of Washington wines. For its efforts, Cypress has been honored with the Washington State Wine Commission, 2012 Award of Distinction.

Kimmerly’s scientific dabbling began long before he started making wine. He obtained a Ph.D. in Biochemistry in 1988.  He found himself Assistant Director of the Lawrence Berkeley National Laboratory Human Genome Center for a while, until he found his true passion: fermenting grapes.

A favorite of Kimmerly’s wines is the “Effervescing Elephant” sparkling. This wine has won slews of awards, including a 2012 Gold Medal win from the San Francisco Chronicle Wine Competition last month. Made méthode champenoise, with all three traditional Champagne grapes – pinot noir, pinot meunier, and chardonnay – this isn’t just one of the best sparkling wines available from the USA, but a fascinating story as well.  The label depicts a beautiful painting by Boon Rod, an eleven-year-old male elephant from Thailand, who is a part of the Asian Elephant Art & Conservation Project, a non-profit group from New York, NY. AEACP raises money for elephant conservation in Southeast Asia by selling artwork painted by elephants. Ten percent of sales of this wine benefit AERACP.

Kimmerly will be featuring the “Effervescing Elephant” along with three other wines: 2007 Columbia Valley “Burgess Vineyard” Syrah (also a SF Chronicle 2012 medal winner), a new release 2011 Columbia Valley Gewurztraminer, and a limited release 2009 Red Mountain Barbera. All will be paired with Westin Bellevue Executive Chef Renatto Medranda’s exquisite creations from foie gras ravioli to Madagascar vanilla poached baby pear with steel cut oatmeal ice cream.

The dinner is $75 per person for five courses and four paired wines. Full menu and details can be found at  www.masqueradewines.com. Cypress Lounge and Wine Bar celebrates Washington Wines every day with a list of over 70 of the best Washington Wines available by the glass or bottle, along with a full menu. For its efforts, Cypress has been honored with the Washington State Wine Commission, 2012 Award of Distinction. Cypress is located at the Westin Bellevue, 600 Bellevue Way NE, Bellevue. For more information, or to make a reservation for the Masquerade winemaker dinner at Cypress, email Maia.Segura@westin.com or call 425-638-1075 by Friday, March 30th.

LWIT Culinary Arts Team Gold Medal Winners (L-R) Meg Venema, Sarah Ridges, Rich Hill, Randall Poole and Crystal Medwar.

Lake Washington Institute of Technology (LWIT) culinary arts students won the American Culinary Federation’s (ACF) Western Region Baron H. Galand Culinary Knowledge Bowl in Reno, Nevada last week. The team competed against five other schools in three states to claim the gold in the Jeopardy-style competition that tested fundamental cooking skills and culinary knowledge. The LWIT team will represent the entire western region of the ACF in the national competition in Florida this July.

“Our exceptional team of devoted students spent countless hours studying and preparing for this competition. They are absolutely thrilled to have won gold medals, and Chef Shaffer and I are very proud to have guided them in the process,” said LWIT Culinary Program Coordinator and Team Coach Matthew DiMeo. “Watching them compete in this tough competition was a very special moment. We’re grateful to the Lake Washington Foundation for their support and are eagerly anticipating the national competition in Orlando.”

The five-student team included Rich Hill, Randall Poole, Meg Venema, Sarah Ridges and Crystal Medwar. LWIT culinary arts faculty chefs Janet Shaffer and Matt DiMeo were the team coaches. LWIT has competed in the knowledge bowl before, but this is the first year the team has received a medal.

The Baron H. Galand Culinary Knowledge Bowl competition is open to student teams from ACF chapters, apprenticeship programs and accredited schools. Each team has four players and one alternate.

LWIT offers an Associate of Applied Science and a Certificate of Proficiency in Culinary Arts. Students in the Culinary Arts program receive valuable knowledge and a wide range of hands-on experience to prepare them for employment as commercial cooks and chefs as well as prepare them to meet certification from the ACF as Certified Culinarians.

Lake Washington Institute of Technology (LWIT) is a broad-based polytechnic college offering instruction in 36 areas of instruction toward a spectrum of more than 100 bachelor and associate level degrees and certificates designed to give students the latest cutting edge skills relevant to today’s workplace. Founded in 1949, LWIT offers hands-on, real-world training in manufacturing, transportation, energy, business, allied health, computer and information systems, food and hospitality, and health and fitness. For information and news about LWIT programs, please visit lwtech.edu/press_room.