Seastar Restaurant & Raw Bar

Cedar Plank Cooking

seastarrestaurant — Mon, 29 Aug 2011 13:16:35 +0000

Cedar planks are a great tool for making healthy, low-fat, high-flavor foods. The cooking is simple, as you will see in the recipe provided. Cedar planks help to maintain the moisture of the foods cooked on them, and a subtle wood flavor is imparted into the foods so they don’t need a lot of seasonings or butter. The foods take a little longer to cook, but that also means there is more room for error — if the foods cook on the plank a little too long, they are still moist and tender. Moisture is maintained even in hard-to-cook foods like boneless, skinless chicken breast or lean fish like halibut.

Difference between cooking/baking and BBQ planks – The Cedar Baking Planks can be used over and over again for years, while the Cedar BBQ Planks are for one-time use. The baking planks are always used in an indoor conventional oven. They don’t have to be soaked in water, as they are never exposed to live flame. The BBQ planks are always soaked in water for a minimum of one to two hours, as they are exposed to live flames on the grill and are encouraged to catch fire, providing a rich smoky flavor to the foods that are cooked on them.

Plank-Roasted Pork Loin Chops with Roasted Garlic and Rosemary
Serves 4
¼ cup whole garlic cloves, peeled
6 tablespoons olive oil, divided
4 boneless pork loin chops, 1½ inches thick (see note)
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh rosemary, divided
12 very small new red potatoes, quartered
¼ cup grated Parmesan cheese
4 fresh rosemary sprigs

Special equipment: 2 large cedar baking planks*

Preheat the oven to 375°F.

Toss the garlic cloves in 1 tablespoon olive oil. Place on a cedar plank and set in the oven for 12 to 15 minutes, or until golden brown. Remove from the oven and let cool. Then place in a food processor and add 2 tablespoons olive oil. Process until pureed.

Season the chops with half of the salt and pepper. Rub the roasted garlic puree all over the chops. Then sprinkle each chop with 1 teaspoon chopped rosemary. Place the chops on one of the planks.

When I started cooking on cedar planks, it was with salmon or seafood because the plank helps to maintain the natural moisture of the food. Then I decided that what needs to maintain its moisture even more is a pork chop. This is the first recipe I ever tried with pork chops and planks. Now I don’t eat them any other way. They are absolutely incredible — done on a plank, they maintain their moisture level and you’ve got a wide window for error. If you leave them cooking a little longer, they are still going to be moist and tasty, and on a plank you also get the subtle flavors of the wood. It’s just amazing!

Mission, Vision and Values

seastarrestaurant — Thu, 18 Aug 2011 18:50:04 +0000

Mission StatementWe deliver unexpected hospitality and value through our people, our products, our service and our enviroment!

Vision“To be the Pacific NW’s premier Seafood Restaurant”

ValuesWe are guest first.
We deliver Hospitality…Every Guest, Every Time
We deliver Value…Every Guest, Every Time
We hire the Best…Train, Develope and Care about them!
We are clean!

It has always been important to me to have a mission, a vision and a value for our company. The mission states what we want our guests to feel and experience in our restaurants. This mission is the same for all five restaurants. The vision is how we want our guests to perceive each restaurant. For Seastar, it is to be the Pacific Northwest’s premier seafood restaurant. That is important, because not only do we want our guests to envision us as this, but we also want our crew to envision this as their goal. Our values are how we are going to work — to make sure our mission is accomplished and our vision is what people see us to be.

Of course we are “guests first,” which is our number one and most important value. I think that is where Restaurants Unlimited was when Rich Komen started it — take care of your guests and they will take care of your bottom line. I truly believe that has had a tremendous impact on who we are. This is what we believe.

Dine To Win!

seastarrestaurant — Wed, 06 Jul 2011 21:24:01 +0000

27 downtown restaurants join forces for
Bellevue Local Table DINE TO WIN!

Dine in downtown Bellevue this July for the chance
to win trips to Hawaii, Napa Valley and more…

The Bellevue Downtown Association (BDA) and 27 downtown
Bellevue restaurants will launch the Bellevue Local Table DINE TO WIN promotion Friday, July 1,
2011. Downtown Bellevue restaurant guests in the month July have a chance to win one of two
grand prizes:
HAWAII TRIP FOR TWO
Round-trip tickets for two, courtesy of Alaska Airlines, plus three nights hotel accommodations
at the Kauai Marriott Resort on Kalapaki Beach in Hawaii.
NAPA VALLEY VACATION
Round-trip tickets for two, courtesy of Alaska Airlines, plus two nights hotel accommodations at
the Embassy Suites Hotel Napa Valley and one night at Stags’ Leap Winery with private tastings
and tours of Stags’ Leap and Etude Wineries.
Diners can also enter to win weekly drawings for $50 gifts cards to participating DINE TO WIN
restaurants.
“Our restaurateurs worked together on the idea to promote downtown Bellevue as a summer dining
destination,” said Jennifer Fischer, the BDA’s vice president of sales and marketing. “They rallied
behind the concept of offering guests a little extra incentive to go on that date, celebrate with family,
or try something new on the menu.”
The downtown association’s BellevueLocalTable.com online guide features comprehensive lists of
downtown restaurants, sortable by price and cuisine, offers the latest on happy-hour specials, and
details restaurant events and promotions. The “BLT” blog supplies fresh insight on local restaurant
news, recipes, chef profiles, and food-related trends.

How to win: Customers spending a minimum of $20 (before tax and gratuity) each time they visit a
DINE TO WIN participating restaurant will receive an enter to win form for the grand prizes and
weekly $50 gift card drawings. There is no limit to the number of enter to win forms submitted
(diners will receive a new entry form every time at least $20 is spent at a DINE TO WIN restaurant).
Grand prize winners will be notified at the end of the promotion on August 12, 2011. Winners of the
$50 restaurant gift card prizes will be notified on Fridays: July 8, July 15, July 22 and July 29. The
BDA will also announce the winners on BellevueLocalTable.com, Facebook and Twitter. Enter to win
forms are also available at the Bellevue Downtown Association office in downtown Bellevue during
regular business hours (400 108th Avenue NE, Suite 110).

DINE TO WIN Participating Restaurants:
520 Bar & Grill
Garlic Jim’s Famous Gourmet Pizza
Pearl Bar & Dining
Barrio Mexican Kitchen & Bar
Grand Cru Mixologie Lounge
Pogacha Restaurant
Basil’s Kitchen
John Howie Steak
Purple Café and Wine Bar
Black Bottle Postern
LOT No. 3
Ruth’s Chris Steak House
Blue C Sushi
Monsoon East
Seastar Restaurant and Raw Bar
Boom Noodle
Munchbar
Tap House Grill
Cypress Lounge & Wine Bar
Paddy Coyne’s Irish Pub
The Melting Pot
El Gaucho Bellevue
Palomino
Vovito Caffe’ & Gelato
FLO Japanese Restaurant
Parlor Collection
Wild Ginger

Seastar Seattle and John Howie Steak are “Shakin” delicious things up in their bars!

seastarrestaurant — Wed, 25 May 2011 18:43:47 +0000

Creating cocktails can be so fun. Especially the sampling….
Once again, the ceative minds at Seastar Seattle and John Howie Steak have added some new cocktails to their menues, and I thought I would give you a sneak peak at some of it’s highlights.
At John Howie Steak, David Chou and his bar team have added:
Italian Stallion – 13
Bulleit bourbon from Kentucky, has come out with a rye whiskey of beautiful vanilla and caramel notes. We’ve added Gran Classico Bitter and bianco vermouth for this well balanced and smooth Manhattan. (as an aside, I LOVE this Rye Bourbon. It’s one of the smoothest out there and has fantastic nose and flavor notes. Great with simple Manhattans or of course with our Italian Stallion. The name comes from using “Italian style” bitter (Gran Classico is actually made in Switzerland) and vermouth with bourbon from Kentucky, which we all know is home to horse racing.

Ichiro 51– 15
Our ode to the great hit machine is this sweet swinging libation of Yamazaki 12 year single malt whisky from our friends at Suntory, sweet vermouth and lemon bitters. It’s smoky and sweet with a nice bite. (Suntory Yamazaki whisky, finely made and expensive, but really good as a Manhattan. This drink is a bit on the tart side, and also strong. The price is a reflection of Ichiro’s jersey number 51 – 15).

Aphrodite’s Elixir – 11
This twist on a classic Metaxa sidecar includes a touch of St. Germain Elderflower, pomegranate puree, lemon juice and a sugar kissed rim. (Basic Metaxa style sidecar, but added elderflower liquor and pom puree give it a sweeter and nuttier note. One of my favorite drinks on the entire cocktail menu) .

On the other side of the pond, Seastar Seattle’s bar team – headed by Chad Pagnac have added three sippers that are perfect for our al fresco dining on the patio. Look for:
The Marigny
Rye, cointreau, dry vermouth, fresh housemade sour mix.

Purple Haze
Tequila, Chambord, splash of ginger ale, housemade sour.

Strawberry Lemonade Cooler
Vodka, fresh strawberries, and fresh squeezed lemonade.

Raising the Bar

seastarrestaurant — Thu, 13 May 2010 19:50:50 +0000

Laura Parkening has worked with Chef Howie for several years. She began working with him first at Seastar in Bellevue as a lunch server, then moved into banquets and dinner. After a few years she expressed a desire to get more involved with the bar program.
Laura showed tremendous passion for the bar, learning and experimenting with all different types of alcohol, infusions and combinations. She continued a steady climb and became our bar manager at John Howie Steak last September.
Continuing with her passion, she recently became B.A.R. certified. I asked her for a description of what that all entailed and this is what she had to say:
There weren’t any formal classes given for the Barsmarts Advanced program. In fact, that is why this program is so innovative-for this is the first time a program like this exists! Until now, bartenders and mixolgists who wanted to learn more about spirits, craft cocktails and bartending technique have had to rely on word of mouth and a few books (and more than half of those contain more theory and anecdotes than facts.) The brilliant and talented men who created B.A.R. are paving the way for the future of craft bartending, and partnering up with Pernod Ricard only made their program more accessible.

Barsmarts gave out a book to follow as a guideline for what I would be required to learn, the rest I had to do on my own. I don’t have any stats on pass/fail, I only know that I studied really hard and it was still a challenging day! The testing included a 100 question written exam, a blind tasting of 3 spirits and a practical exam that consisted of making 3 classic cocktails according to the BAR recipes in a determined amount of time for a judge. We also had several seminars and group discussions on spirits, trends, bartending, how to treat guests, and craft cocktail innovation. Most importantly we discussed the importance of this kind of training for bartenders who care about the quality of the drinks they serve/create and how knowledgeable bartenders and craft cocktails ultimately take care of the guest and contribute to elevating the hospitality industry as a whole.

Professionally I wanted to become certified because I think this kind of study legitimizes the knowledge I have already gained on my own. It also legitimizes the thought and passion that goes into bar as a whole: if on one side of the street you have a bar with pretty good drinks made with ok ingredients, but bartenders who don’t have a lot of information about their products, and on the other side of the street you have a bar with exceptional drinks made with a mindful balance of quality spirits, fresh fruits and interesting spices with bartenders who, as they make those drinks with measured precision, also tell you why that particular gin and herb are going to blend well together, and even introduce you to a product you’ve never heard of…which bar would you want to go back to?

It is also important in my job to make good decisions about the spirits I introduce into the bar. I am able to determine, with confidence, weather or not a spirit is made well and how it differentiates from others in its class. When guest ask about a particular spirit and why its special or why it’s expensive, I need to be able to answer that question and train crew members to answer that question. As the bar manager, I want to be able to be the onsite reference for all items behind the bar, and the more knowledge I gain, the more knowledge John Howie Steak gains!

Cheers Laura! Way to go!

“Raid the Cellar” at John Howie Steak!

seastarrestaurant — Mon, 19 Apr 2010 18:01:20 +0000

Tuesday, May 4th, 2010 @ 6:30 PM
$200 per person – plus gratuity and tax

“Passed Hors’ d oeuvres”
Gougère d’ Pate
Kusshi Oyster with Caviar and Crème Fraiche
Crostini with Pickled Spring Vegetables
Duval Leroy, Champagne, France 1998

Roasted Jidori Chicken with English Pea-Morel
Mushroom Risotto, and Chicken Jus
Kongsgaard, Napa Valley Chardonnay,CA 2002

Spring Chinook Salmon with
Fingerling Potato Hash with Onion,
and Tarragon with Sauce Beurre Rouge
Beaux Freres, Pinot Noir, Willamette Valley, OR 1997

Oven Roasted American Wagyu Eye of the Rib Eye,
Foie Gras Yorkshire Pudding,
and Maitre’d Glace
Chateau Clinet, Pomerol, Bordeaux, France 1996

Roasted Lamb Rack Chop with Potato Puree
and Minted Pea Chimichurri
Leonetti, Cabernet Sauvignon, Walla Walla, WA 2004

Apple Tarte Tatin with Saffron Crème
Monimpex, Tokaji Aszu, Five Puttonos, Hungary, 1967

Illy Café

Glenlivet Scotch Tasting Dinner with Rick Edwards

seastarrestaurant — Fri, 02 Apr 2010 20:43:32 +0000

The Glenlivet Scotch Tasting Dinner
with Rick Edwards
Saturday April 24th, 2010 @ 6:00 PM
$99.00 per person – All inclusive

Salmon Poke on Taro Chips
“Passed Hors’ d oeuvres “
The Glenlivet “12 Year Old”

Dungeness Crab and Sweet Corn Bisque
with Port-Madeira Reduction
The Glenlivet “15 Year Old” French Oak Reserve

Sesame-Peppercorn Crusted Seared Ahi

Jasmine-Ginger Rice Cake, Ginger-Soy
Reduction and Wasabi Creme
The Glenlivet Nadurra “16 Year Old”

Applewood Smoked Kurobuta Roast Porkloin Chop
Sweet Potato Mash, Apple Compote and Toasted Pecans
The Glenlivet “18 Year Old”

Butterscotch Panna Cotta
Fangelico Syrup and Hazelnut Shortbread
The Glenlivet “21 Year Old”

Special Tasting
The Glenlivet “XXV Year Old”

Illy Café
For reservations call Wilma Mannchester at 425.440.0878

Menu for La Spinetta

seastarrestaurant — Fri, 02 Apr 2010 20:41:13 +0000

May 26th, 2010 @ 6:30 PM
$110.00 per person + gratuity + tax
Contact Wilma Manchester 425.440.0878

Trio of Copper River Salmon
Carpaccio with Ricotta Salata
Crudo with Orange and Olive
Poached with Tomatillo and Corn Coulis
Vermentino, Italy 2008

Hot-n-Sour Thai Soup
Wild wihte shrimp, cilantro, Kaffir lime, lemongrass, straw mushrooms, red and yellow baby tomato, Thai chilies
Moscato D’Asti, Biancospino, Italy 2009

Peppercorn Crusted Seared Ahi

Rosemary-Black Cerignola Olive Risotto and Rich Veal Jus
Barbera D’Asti Ca Di Pian, Italy 2007

Braised Short Ribs
Russet Potato Puree, Roasted Vegetables and Pan Jus
Barolo, Campe, Italy 2003
Barbaresco, Gallina, Italy 2001(en magnum)

Limoncello Panna Cotta
Blueberry Tea Syrup
Illy Café

La Spinetta Winemaker Dinner with Giorgio Rivetti

seastarrestaurant — Fri, 02 Apr 2010 20:39:24 +0000

We have been pouring La Spinetta wines at Seastar since our opening in 2002 when their 2000 Barolo was given 100 points by the Wine Spectator. Winemaker Giorgio Rivetti’s magic touch with Moscato, Barbera and then Nebbiolo took the world by storm. He produces approachable yet age-worthy wines that capture the attention of wine critics and consumers year in and year out with their lushness, concentration, aromatics and length. Rivetti’s path, from Moscato producer, to Barbaresco and then Barolo vigneron, is studded with success,The genius of La Spinetta encompasses a vast array of great wines, all boasting Giorgio Rivetti’s inimitably approachable and voluptuous style. From Moscato to Nebbiolo to Sangiovese, whatever Giorgio touches turns to gold. His pioneering single-vineyard Barberas and Barbera/Nebbiolo blend Pin are considered to be the best of the Langhe. His Barbarescos and Barolo are the Ne Plus Ultra of their category, as confirmed by the Wine Spectator, which recently awarded the 2003 Barolo 95 points – one of the highest for the vintage! Let it never be said, however, that the greatness of La Spinetta is unavailable to the average consumer: from the long-time favorite Barbera d’Asti “Ca’ di Pian”, recently named #2 on a New York Times list of the Top 10 Barbera to the Langhe Nebbiolo, a bottling of young-vine fruit from the famed Starderi vineyard in Barbaresco, La Spinetta offers incredible opportunities to experience the beauty of La Spinetta’s best crus at a fraction of the cost. Join us in this very rare opportunity to share the wines of and meet one of the world’s best winemakers!

seastarrestaurant — Mon, 22 Feb 2010 20:44:51 +0000

http://www.seastarrestaurant.com/bellevue.php?page=Special_Events