7th Annual Taste of Main on August 22nd to Benefit The Detlef Schrempf Foundation

7th Annual Taste of Main to Benefit The Detlef Schrempf Foundation

The 7th Annual Taste of Main, a one-day event on Bellevue’s celebrated historic Main Street, is slated for Saturday, August 22nd, from 12:00-5:00. This annual fundraising event has a strong reputation of bringing together the Eastside community and Old Bellevue, benefiting the Detlef Schrempf Foundation and Boys & Girls Clubs of Bellevue.

The 7th Annual Taste of Main event offers patrons a fixed price Passport, allowing them to “tasting their way down Main Street” featuring specially selected Northwest wineries, distilleries, gourmet food, snacks and desserts from the city’s most acclaimed restaurants. Also featured are free giveaways, live entertainment, wine sales, and a silent auction, featuring Main Street Retailers products and services.

The 7th Annual Taste of Main is open to the public, and children are free (with special kid-friendly bites!).  The Taste of Main has been a favorite event of locals since it's first year and has started to attract a lot of wine lovers and foodies from all over the Puget Sound area.  This is an event you won't want to miss!

100% of the proceeds benefit the Detlef Schrempf Foundation. The Foundation is a support organization founded by former UW Huskies and Seattle Super Sonics star, Detlef Schrempf that has raised over $15-million for Northwest children’s charities. This event’s proceeds will benefit Boys & Girls Clubs of Bellevue, through the Detlef Schrempf Foundation.

Learn more about the event and purchase your passport at 7th Annual Taste of Main. Learn more about the benefitting charities at www.detlef.com and www.bgcbellevue.org .

The Passport includes food offerings from some of Main Street’s finest restaurants, including:

520 Bar & Grill
99 Park
Bake’s Place Bellevue
Bis on Main
Cantinetta
Fran’s Chocolates
Gilberts on Main
Ginza Japanese Restaurant
Hedge & Vine
La Cocina Del Puerco
Local Burger
Mercato Stellina
Monsoon East
Pagliacci Pizza
Vavako Fine Chocolates
Whole Foods

Wild Ginger Happy Hour: Bellevue Happy Hours

Wild Ginger Happy Hour Rates Near The Top

Wild Ginger Happy Hour has been rated as one of the best happy hours in Bellevue.

Daily: 3 – 6 p.m., Mon-Thurs 9 -10 p.m., Fri & Sat 10 – 11 p.m.

SIP Adds Emran Chowdhury as Executive Chef

Sip at The Wine Bar & Restaurant has hired Emran Chowdhury as their new Executive Chef.

Born in Bangladesh, Emran Chowdhury moved to Toronto, Canada at the age of 3. He started gaining his kitchen experience at the age of 15. His early training took him to Terroni and Intercontinental Hotel in Toronto. Chowdhury had a strong affinity for the lures of the kitchen and travel.  He continued to advance his career on a luxury cruise ship while traveling through Europe, Asia, and South America. The thrill of travel and new cuisines will take Chowdhury to Brazil and Australia next. He relocated to Seattle in 2009 and brought his passion for cuisine with him. Shortly after becoming Chef at Cantinetta, (Wallingford) in 2010 and the additional Bellevue location in 2011, Chowdhury worked at developing new recipes and dishes. Much of Sip’s fresh ingredients are grown in our organic garden on Mercer Island, and Chowdhury is very excited about using the garden to create food with simplicity and consideration. Chef Chowdhury uses classic techniques with an inventive edge to create flavors that are complex, yet soulful.

When he’s not mastering the art of cooking, Chowdhury is relaxing with a great book or watching sports. Come into Sip and get acquainted with Sip’s new Executive Chef.

Bellevue Happy Hours: 13 Coins

13 Coins in Bellevue Happy Hour

900 Bellevue Way NE, Suite 100
(adjacent to the Hyatt Regency)
Phone: (425) 455-1313

Happy Hours:

MON-SAT: 4PM TO 6PM AND 10PM TO LAST CALL SUNDAYS: 4PM TO LAST CALL Excluding Holidays

WELL DRINKS 4.00
1.00 OFF DRAFT AND BOTTLED BEERS
SELECT WINES 5.50 (ask your server for today’s selection)
CLASSIC SHRIMP COCKTAIL 6.99
DEVILED EGGS 3.99 A delicious classic with a hint of Dijon.
CRISPY CALAMARI 6.99 Served with lemon aioli.
BBQ PORK 6.99 Served with traditional accompaniments.
BAKED BRIE 5.99 Domestic Brie baked in puff pastry. Served with marionberry preserves, Carr’s table crackers and sourdough slices.
FRIED ZUCCHINI 3.99 Hand breaded zucchini served with chipotle ranch dipping sauce.

BBJ would love to write reviews on 13 Coin's Happy Hours, as well as dining in Bellevue during the wee hours.  Hope they contact us soon.

Rock Bottom Restaurant & Brewery Gets Ready for Summer Turning Up the Flavor with Trendsetting New Menu Choices

Rock Bottom Restaurant & Brewery, a national casual dining restaurant known for its distinctive selection of micro-brewed and specialty beers, recently announced the launch of its new summer menu, featuring lighter options as the weather heats up. Now through June 14, participating Rock Bottom Restaurant & Brewery locations nationwide will offer a vast selection of low-calorie dishes including brand new build-your-own salads allowing guests to customize their creations.

“Many consumers look to embrace a more health-conscious lifestyle during the summer, and we know that eating out can be difficult for those trying to follow a nutritious diet,” said Stan Frankenthaler, chief officer of food, beverage and strategic supply for CraftWorks Restaurants & Breweries, Inc. "We're thrilled to share our newest seasonal offerings with our guests, and are proud to raise the bar for healthy eating by experimenting with flavors that will satisfy any dietary preference."

Guests who stop by their local Rock Bottom Restaurant & Brewery to kick off their summertime fun can experience these light and flavor-packed new menu items, including:

• Tomatillo Shrimp on Sweet Potato Cakes – Garlic sautéed shrimp smothered in a zesty tomatillo sauce over crispy-griddled sweet potato cakes with sautéed garlic spinach, served with black bean and corn salsa with Santa Fe spices.


• Ale Portobello & Smoked Chicken Saute – Ale-soaked Portobello mushrooms grilled, sliced then sautéed with smoked chicken, topped with chile de arbol and a signature beer mushroom sauce. Served over white cheddar mashed potatoes with grilled broccoli and garnished with green onions and Santa Fe seasoning.


• Smoked Chicken Poblano – Roasted poblano pepper stuffed with smoked chicken, cheese and orzo pasta, topped with Parmesan & Romano cheeses and baked to perfection. Served in a pool of spicy smoked tomato sauce with seasonal vegetables and garnished with Santa Fe spices.

Rock Bottom also has expanded its salad menu, which now features build-your-own salads, where guests select from a choice of greens, three veggies and toppings, cheese, a crunch and dressing. Additional deliciously fresh new salad options include:

• Mexican Honey Chicken Salad – Spring mix, roasted Santa Fe chicken, grilled pineapple and red peppers, cucumber, candied Mexican mango, toasted almonds and cotija cheese, tossed in roasted jalapeño ranch dressing and finished with a honey mango drizzle and crispy tortilla chips.


• Smoked Tomato & Kale Caesar Salad – Romaine and Tuscan kale tossed in Latin asiago Caesar dressing and topped with black beans, roasted corn, cold-smoked tomatoes, cheddar and pepper jack cheeses and crispy tortilla chips.


• Grilled Steak & Portobello Salad – Mixed greens tossed in spicy chimichurri dressing with grilled sirloin steak and Portobello mushrooms, topped with tri-colored tomatoes, pico de gallo, cotija cheese and crispy potato shreds.

Guests looking to pair these healthy menu items with a cool, refreshing beverage can select the all-new Skinny Berry Soda, made with fresh muddled strawberries and mint topped with Cruzan strawberry rum and soda.

For additional details about Rock Bottom Restaurant and Brewery, please visit www.rockbottom.com.

Tickets Now On Sale for Feast Portland

Tickets are now on sale for the fourth year of Bon Appétit Presents Feast Portland: A Celebration of Oregon Bounty, September 17-20, 2015. The Feast Portland 2015 lineup is hotter than ever with the addition of their new Saturday night marquee event, Smoked!, a sizzling celebration of animal, vegetable, sea and forest. Taking place at The Fields in Portland’s Pearl District on Saturday, September 19 from 6-9pm complete with an epic view of Portland’s Fremont Bridge, Smoked! will be a wild night of live fire, bold Northwest Wines, classic cocktails, and some of the best bites of the weekend.

Feast will also feature legendary chefs from around the country and the around world like Ollie Dabbous of Dabbous in London, Christopher Haatuft of Lysverket in Norway, John Tesar of Knife at The Highland Dallas in Dallas, Philip Krajeck of Rolf and Daughters in Nashville, Ben Ford of Ford's Filling Station in LA, Paul Kahan of The Publican in Chicago, Aaron Franklin of Franklin Barbecue in Austin, Viet Pham of ember + ash in Salt Lake City, Brad Farmerie of Saxon + Parole in New York City, Aaron Silverman of Rose’s Luxury in Washington, DC, Chris Cosentino of Cockscomb in San Francisco and dozens more, plus Oregon’s very best chefs, artisans, winemakers, brewers, cider houses and distillers. Tickets for Feast Portland 2015 are available now at www.FeastPortland.com.

As the flagship food and drink festival of the Pacific Northwest, Feast Portland has more than 30 events at beautiful venues across Portland, including large-scale marquee events, intimate dinners, tasting panels, hands-on classes and industry parties over four intense days of eating and drinking. Balancing debauchery with philanthropy, Feast Portland continues its mission to end childhood hunger in Oregon and across America by donating festival net proceeds to No Kid Hungry and Partners for a Hunger-Free Oregon, giving more than $162,000 over the last three years.

THE CHEFS:

In a region celebrated for innovations in food and drink, Feast Portland unites local talent with internationally recognized chefs, industry leaders, culinary media and influencers. Founded by Mike Thelin and Carrie Welch in 2012, Feasthas become a premier festival for emerging and established culinary talent.

“It has been thrilling to see Feast Portland evolve into one of the most celebrated food festivals in the country, but not surprising. From the quality and variety of ingredients to the talent and originality of the chefs and artisans, Oregon is peerless,” said Feast Portland co-founders Mike Thelin and Carrie Welch.

This year, Feast Portland is excited to welcome more international chefs than ever before to the 2015 lineup including Angus An of Maenam (Vancouver, Canada), Ollie Dabbous of Dabbous (London), Jackie Ellis of Beaucoup Bakery (Vancouver, Canada), Christopher Haatuft of Lysverket (Norway), and James Knappett of Kitchen Table at Bubbledogs (London).

Oregon chefs participating in Feast Portland 2015 include Aaron Barnett of St. Jack, Ben Bettinger of Laurelhurst Market, David Briggs of Xocolatl de Davíd, Kyra Bussanich of Kyra's Bake Shop, Elias Cairo of Olympia Provisions, Beau Carr of RingSide Steakhouse, Jose Chesa of Ataula, Matt Christianson of Urban Farmer Restaurant, Greg Denton and Gabrielle Quiñónez Denton of OX Restaurant, Scott Dolich of Park Kitchen, Rick Ebster of Bottle + Kitchen, Patrick Fleming of Boke Bowl, Ken Forkish and Rich Meyer of Trifecta Tavern & Bakery, Jason French of Ned Ludd, Alissa Frice of Frice Pastry, Rick Gencarelli of Lardo, John Gorham of Toro Bravo, Gregory Gourdet of Departure, Tommy Habetz and Nick Wood of Bunk Sandwiches, Tim Healea of Little T Baker, Sunny Jin of JORY at The Allison, Scott Ketterman of Crown Paella, Stephanie Pearl Kimmel of Marché, Carlo Lamagna of Clyde Common, Jenn Louis of Lincoln Restaurant, Troy MacLarty of Bollywood Theater, Tyler Malek of Salt & Straw, Joshua McFadden of Ava Gene’s, Tony Meyers of Serratto, Katy Millard of Coquine, Bonnie Morales of Kachka, Kristen D. Murray of Måurice, Earl Ninsom of Langbaan, Daniel N. Oseas of Broder Café, Vitaly Paley of Imperial, Naomi Pomeroy of Beast, Nong Poonsukwattana of Nong's Khao Man Gai, Will Preisch and Joel Stocks of Holdfast, Andy Ricker of Pok Pok, Ryan Roadhouse of Nodoguro, Allen Routt of The Painted Lady, Gabriel Rucker of Le Pigeon, Adam Sappington of The Country Cat, Sarah Schafer of Irving Street Kitchen, BJ Smith of Smokehouse Tavern, Nate Snell of Pip's Original Doughnuts, Scott Snyder of Levant, John Stewart of Meat Cheese Bread, Johanna Ware of Smallwares, Cathy Whims of Nostrana, Justin Wills of Restaurant Beck, Justin Woodward of Castagna Restaurant and Jin Soo Yang of Bamboo Sushi.

National chefs participating in Feast Portland 2015 include Nick Anderer of Maialino (NYC), Franklin Becker of The Little Beet (NYC), Justin Brunson of Old Major (Denver), Alvin Cailan of Eggslut (LA), Andrew Carmellini of Bar Primi (NYC), Amanda Cohen of Dirt Candy (NYC), Chad Colby of chi SPACCA (LA), Abraham Conlon and Adrienne Lo of Fat Rice (Chicago), Chris Cosentino of Cockscomb (San Francisco), Harold Dieterle of Kin Shop (NYC), Elizabeth Falkner of Falk Yeah Productions (NYC), Brad Farmerie of Saxon + Parole (NYC), Ben Ford of Ford's Filling Station (LA), Aaron Franklin of Franklin Barbecue (Austin), Duff Goldman of Charm City Cakes (LA), Vivian Howard of Chef & the Farmer (Kinston, NC), Michael Hung of Faith + Flower (LA), Paul Kahan of The Publican (Chicago), Gavin Kaysen of Spoon and Stable (Minneapolis), Philip Krajeck of Rolf and Daughters (Nashville), Matt Lightner, Sam Mason of OddFellows (NYC), Tony Maws of Craigie on Main (Cambridge, MA), Steve McHugh of Cured (San Antonio), Harold Moore of Harold's Meat + 3 (NYC), Viet Pham of ember + ash (Salt Lake City), Paul Qui of qui (Austin), Chris Shepherd of Underbelly (Houston), Aaron Silverman of Rose’s Luxury (Washington, DC), Nancy Silverton of Mozza Restaurant (LA), Alex Stupak of Empellon (NYC), John Tesar of Knife at The Highland Dallas (Dallas) and Rachel Yang of Joule (Seattle).

“What I love most about Feast Portland is how, from day one, it has attracted the best, most innovative chefs in the world. Not because we pursue them, but because they want to be a part of Feast,” said Bon Appétit editor in chief Adam Rapoport. “They want to visit a city whose dining scene is as vibrant as any in the country, and participate in a festival that organically taps into that scene’s energy and creativity. The result is a food festival unlike any other in America.”

THE EVENTS:

Feast Portland’s 2015 lineup includes the return of raucous nighttime marquee events Widmer Brothers Brewing Sandwich Invitational Presented by Dave’s Killer Bread on Thursday, September 17 and USA Pears Night Market at Zidell Yards on Friday, September 18 as well as fan-favorite daytime marquee events Oregon Bounty Grand Tasting Presented by Alaska Airlines on both Friday, September 18 and Saturday, September 19 andTillamook Brunch Village Presented by Alaska Airlines Visa Signature Card on Sunday, September 20 to conclude the epic weekend. Marquee events are large-scale walk-around tastings, and, like all Feast Portland events, tickets are all-inclusive of food and drink.

An exciting new addition to the Feast Portland 2015 lineup is a new marquee event, Oregonian Media Group Smoked! taking place on Saturday, September 19th from 6-9pm at The Fields in Portland’s Pearl District. Smoked! will be a sizzling celebration of animal, vegetable, fire, sea and forest. Featuring top masters of the flame from Portland and around the country, this event will stoke your appetite for everything flamed, grilled and free-ranged. Set to the tune of bold Northwest wines, classic cocktails and an epic view of the Fremont Bridge, Smoked! is ready to spark things up with live fire and some of the best bites of the weekend. Don’t call it a cookout!

Every year, Feast Portland creates the most coveted seats in town with its Dinner Series of utterly unique, intimate, multi-chef collaboration dinners hosted at top local restaurants and Portland's culinary incubator space, KitchenCru. Feast Portland is upping the ante for its 2015 Dinner Series by adding two unprecedented internationally themed dinners. Norway/Portland/Austin will feature chefs Christopher Haatuft of Lysverket in Norway, Paul Qui of qui in Austin, Naomi Pomeroy of Beast, Kyle Linden Webster of Expatriate and Will Preisch and Joel Stocks of Holdfast in Portland. London is a City in Oregon welcomes London chefs Ollie Dabbous of Dabbous and James Knappet ofKitchen Table at Bubbledogs, Brad Farmerie of Saxon + Parole in NYC and Gabriel Rucker of Le Pigeon in Portland. The 2015 Dinner Series lineup will also feature the return of the wildly popular Bon Appétit Hot 10 Dinner for the second year, hosted by editor in chief Adam Rapoport and restaurant and drinks editor Andrew Knowlton, celebrating Bon Appétit's Best New Restaurants in America. The exclusive Thursday night dinner will feature four previously nominated Bon Appétit Best New Restaurant chefs – both from inside and outside of Portland – as well as a chef from this year’s top 10 list.

At Feast Portland’s tasting panels, Drink Tank Presented by Imbibe, local and national beverage industry experts guide an intimate group of attendees through a tasting of premium beverages. Feast panelists like Joshua M. Bernstein of Imbibe, Christian DeBenedetti of The Weekly Pint, Bobby Heugel of Anvil Bar & Refuge, Jim Meehan of Mixography Inc., Jeffery Morgenthaler of Clyde Common and Pepe Le Moko, Rajat Parr of Seven Springs Estate and writer Bruce Schoenfeld will share their extensive knowledge along with a few good stories as they explore new trends in the wine, beer and cocktail world. Drink Tank 2015 will delve into hot topics like European-style farmhouse ales at American microbreweries, rare beers with cult-like followings, alcohol and balance in Pinot Noir, the resurging popularity of margaritas, and the love and lore of American whiskey. Drink Tank panels take place during the day on Friday and Saturdayof Feast Portland weekend in the beautiful Evans H. Roberts Sculpture Mall of Portland Art Museum.

For those who want to bring home more than just a full belly from the festival, Feast Portland’s Hands-On Classes provide a rare opportunity to learn the tricks of the trade directly from the nation’s most skilled artisans and chefs. Get hands on and learn to make Amaro cocktails from Mark Bitterman, the magic of candy making with Jami Curl, how to up your coffee game with Liam Kenna and the best beer and food pairings for parties with Christian DeBenedetti and Andrea Slonecker. Hands-On Classes take place during the day on Saturday and Sunday of Feast Portland weekend.

“Oregon has become a must-see, must-do destination for travelers who have a passion for great food and drink. In every corner of the state, you’ll find talented chefs, artisans, farmers and producers who call Oregon home because of our abundance of unique culinary experiences and ingredients,” said Todd Davidson, CEO of Travel Oregon. “Feast Portland provides a national platform to showcase the rich diversity of Oregon’s bounty.”

EVENT HIGHLIGHTS

The complete list of events, participants, and ticket information can be found at FeastPortland.com.

 

Widmer Brothers Brewing Sandwich Invitational Presented by Dave’s Killer Bread

Location: Director Park | Date: Thursday, September 17, 2015 | Time: 6pm-9pm | Price: $95

 

Oregon Bounty Grand Tasting Presented by Alaska Airlines

Location: Pioneer Courthouse Square | Date: Friday, September 18, 2015 and Saturday, September 19, 2015 | Time: Friday 1pm-5pm and Saturday 12pm-5pm | Price: $60 (per day)

 

USA Pears Night Market at Zidell Yards

Location: Zidell Yards | Date: Friday, September 18, 2015 | Time: 6pm-9pm | Price: $135

 

Oregonian Media Group Smoked!

Location: The Fields | Date: Saturday, September 19, 2015 | Time: 6pm-9pm | Price: $135

 

Tillamook Brunch Village Presented by Alaska Airlines Visa Signature Card

Location: Pioneer Courthouse Square | Date: Sunday, September 20, 2015 | Time: 11am-2pm | Price: $75

 

Hands-On Classes & Drink Tank Tasting Panels

Location: Throughout Downtown Portland | Date: Friday, September 18, 2015 – Sunday, September 20, 2015 | Prices: $35-$75

 

Dinner Series

Location: KitchenCru Culinary Prepspace and Various Portland Restaurants | Date: Thursday, September 17, 2015 – Sunday, September 20, 2015 | Time: 7pm | Prices: $75-$175

Thursday, September 17

• KitchenCru Dinner Series: Bon Appétit Hot 10 Dinner hosted by editor in chief Adam Rapoport and restaurant and drinks editor Andrew Knowlton


• Dinner Series: Andrew Carmellini and Joshua McFadden at Roman Candle Baking Co.


• Dinner Series: Ken Forkish, Rich Meyer and Nancy Silverton at Trifecta Tavern & Bakery


• Dinner Series: Paul Qui and Andy Ricker at Sen Yai


• Dinner Series: More Girls! Girls! Girls!: Amanda Cohen, Elizabeth Falkner, Jenn Louis and Sarah Schafer at Lincoln Restaurant

Friday, September 18

• KitchenCru Dinner Series: London is a City in Oregon: Ollie Dabbous, Brad Farmerie, James Knappet and Gabriel Rucker


• Dinner Series: Aaron Franklin’s Stumptown Coffee Cookout


• Dinner Series: Jason French and Chris Shepherd at Elder Hall


• Dinner Series: Heartlandia Dinner at The Country Cat Calico Room


• Dinner Series: David Briggs, Scott Dolich and Matt Lightner at Park Kitchen


• Dinner Series: Chris Cosentino, Sam Mason and Vitaly Paley at Paley’s Place

Saturday, September 19

• KitchenCru Dinner Series: Norway/Portland/Austin: Christopher Haatuft, Naomi Pomeroy, Kyle Linden Webster, Paul Qui, Will Preisch and Joel Stocks

Sunday, September 20

• KitchenCru Dinner Series: Crucifery, Vegetables Rock: Franklin Becker, Viet Pham, Katy Millard and Cathy Whims 

Tickets for each event are available for purchase and prices are all-inclusive of food and drink. To experience all of Feast Portland’s marquee events, “The Package” includes one ticket each to the Friday Oregon Bounty Grand Tasting,Saturday Oregon Bounty Grand Tasting, Sandwich Invitational, Night Market, Smoked! and Brunch Village for $530.

 

WHY WE FEAST

 

At its heart, Feast Portland is a festival with a mission, donating all net proceeds towards ending childhood hunger in Oregon and across the country through Partners for a Hunger-Free Oregon and No Kid Hungry. Since 2012, Feast Portland has raised over $162,000 towards this cause.

 

Partners for a Hunger-Free Oregon (PHFO) builds pathways out of poverty by providing on-the-ground technical and financial assistance to over 300 local children’s meal programs. Over the past five years, PHFO has helped provide over 700,000 meals to at-risk kids in Oregon. With the help of the community and strategic advocacy, PHFO works to make basic needs like food, housing and childcare more accessible for millions of working families. No Kid Hungry, a campaign of national anti-hunger organization Share Our Strength, is ending childhood hunger in America by ensuring that kids start the day with a nutritious breakfast and have healthy meals in the summer, and that families learn the skills they need to shop and cook on a budget. Since the campaign’s launch, No Kid Hungry and its partners have connected kids struggling with hunger with more than 345 million healthy meals.

 

Support and connect with Feast Portland’s charitable partners on social media leading up to and during Feast Portland by using #whywefeast.

Pagliacci's Now Serving Slices at Crossroads Location

After 16 years since they opened their Crossroads/Overlake location, Pagliacci's has started offering slices at that location, like they do at many of their locations.  I'm sure I'll be there more often, as the Princess loves Pag's.  Here is their official media release:

We have great news for our Eastside customers: Our Crossroads location, located at 15238 Bel-Red Road in Bellevue, is now serving pizza by the slice in addition to delivering everyone’s favorite pies! With a daily selection of pizzas available on the new slice bar, it is the perfect spot for getting lunch on the go or enjoying a late-night meal.

Crossroads Location Fast Facts

• Crossroads became our third Eastside location on May 5, 1999.


• Area businesses love this location for its daytime catering service.


• The Crossroads location is open Sunday through Thursday, 11 a.m. to
  11 p.m., and Friday and Saturday from 11 a.m. to 12 a.m.

For more information, visit us at www.pagliacci.com and follow us on Facebook, Twitter and Instagram!

Bacon and Beer Announces Winners From Seattle Event

 The Bacon and Beer Classic was hosted at Safeco Field this past Saturday, May 2nd.  This unique bacon and beer tasting event held in MLB stadiums nationwide was a huge success with over 3,500 Seattleites.

The second annual event took over the home of Seattle Mariners with more than 20 local restaurants and 50+ breweries who served up their best selections.

A judging panel was present for both sessions and they worked together to select winners in the food and beer categories.  Judges included Ann Peavey, author of popular food and travel blog Seattle Maven, Charles Koh, the founder ofEatSeattle, Ethan Stowell, executive chef and owner of the Ethan Stowell Restaurants, Jackie Dodd, beer enthusiast and founder ofThe Beeroness, Jason Price, author of Seattle food blog TheHungryDogBlog and contributor to Seattle Weekly and Eater Seattle,Michael Dieterle, a BJCP recognized beer judge and homebrewer and Mike Besser, a beer judge at festivals nationwide also known as BrewDad.

Judges tasted as many eats as possible to make their decisions.  The winners are as follows:

BRUNCH:
Best Sweet Dish: Rhein House, Bacon Borscht with dill and creme fraiche

Best Savory Dish:  Ivar's Seafood Restaurant: House-made Maple Bacon, Coho Salmon, Fennel Tomato Chutney, Essential Bakery Sea Salt Cracker

Best Overall: Boom Noodle, 2 years running for their Bacon Ramen Burger!

Winning beers:

Best Fruit Beer: 2 Towns Ciderhouse, Imperial Hop n Stalk

Best Slow & Low Beer (malty/roasted): Snoqualmie Brewing, Bunghole Double Brown Ale

Best Smooth & Easy Beer: SilverCity Brewing,  Ziggy Zoggy Summer Lager

Best Hard & Fast Beer (hop heavy): Northwest Brewing, Hoppy Bitch

 

EVENING:

Best Sweet Dish: FROST, Bacon Doughnuts and Cupcakes

Best Savory: Seattle Salads, Bacon Soup & Salads

Best Overall: Radiator Whiskey, Bacon Sausage

Bacon and Beer Classic is a nationwide tour and the next stop is Indianapolis, IN at Victory Field t, Saturday, July 11th.

Chick-fil-A to Open April 9th at Former Denny's Location on 116th in Bellevue

Washington’s first stand-alone Chick-fil-A restaurant will open April 9 in Bellevue, bringing the restaurant’s signature menu of fresh, hand-crafted food and award-winning customer service to the Puget Sound with the first of three locations opening this spring.

The new restaurant, formally named Chick-fil-A at Northeast 8^th Street and located at 785 116^th Avenue NE (formerly the long time location of Denny's), will be locally owned and operated by Bellevue entrepreneur Valerie Artis. She will oversee day-to-day activities of the restaurant and will be responsible for serving local guests and visitors, as well as making all employment and community involvement decisions for the restaurant.

The grand opening celebration includes the chance for 100 adults to win free Chick-fil-A meals for a year. Community members will also have the opportunity to donate books that will benefit the Boys & Girls Club of Bellevue. After 11 years and nearly $24 million in free food given away, Chick-fil-A’s “First 100” celebration continues to be the restaurant company’s signature grand opening event, which transforms the restaurant parking lot into a 24-hour community friendly party as the crowd awaits the opening.

The new Bellevue restaurant will host the next First 100 event that will award more than $32,000 in free food. A digital offer card loaded with a one-year supply of free Chick-fil-A Meals will be given to each of the first 100 eligible adults, ages 18 and older with identification, in line when the doors open about 6 a.m. on Thursday, April 9. If more than 100 people are onsite when the line officially forms at 6 a.m. on Wednesday, April 8, then all 100 spots will be determined by a drawing held that morning with those selected needing to camp out for 24 hours to secure their spot. This community event is only open to guests residing in specific zip codes within a 60-mile radius surrounding the restaurant. A complete listing of eligible zip codes and rules can be found at Chick-fil-A First 100 Promotion.

To celebrate the new Chick-fil-A restaurant and the Bellevue community, local owner Valerie Artis is collecting new children’s books to benefit the Boys & Girls Club of Bellevue. The entire community is invited to bring children’s books to the restaurant from Tuesday, April 7, through Saturday, April 11, to be placed in a Book House, donated by the Chick-fil-A Foundation. The nearly three-foot Book House, created entirely from reclaimed wood, will then be donated to the Boys & Girls Club of Bellevue.

Creating 80 new jobs, Chick-fil-A at Northeast 8^th Street is the first of three stand-alone Puget Sound Chick-fil-A restaurants opening this spring. The second, at 3902 S. Steele St. in Tacoma, will open a week later on April 16 and the third, located at 3026 196^th St. SW in Lynnwood, will follow in early May.

Reflecting the chain’s mission to serve freshly prepared food in greener buildings, Bellevue’s new Chick-fil-A is built to LEED specifications with water and energy efficiency features, air quality control and waste diversion efforts, among other initiatives.

With dining room seating for 48 and outdoor patio seating for 46 guests, the new restaurant also includes drive-thru service for customers on the go. The interior features the chain’s latest design which incorporates subway tile and metals in a variety of finishes and patinas all complimented by an abundance of windows. The vintage-inspired interior includes other unique custom features such as light fixtures made from recycled Coca-Cola bottles and peach baskets.

The restaurant, which offers free Wi-Fi, is open Monday through Saturday from 6:30 a.m. until 10 p.m., serving a full breakfast menu until 10:30 a.m.  Like all Chick-fil-A restaurants, it will be closed on Sunday.

Artis is relocating with her husband and two sons from her native California where she graduated from UCLA. She decided to pursue the Chick-fil-A operator opportunity after a 17-year career in marketing, most recently in the hospitality industry where she worked in menu development and product marketing strategies. Outside of work, her passions include mentoring young people, something her new role as a Chick-fil-A owner/operator will allow her to continue as many Chick-fil-A team members are teens and young adults, learning job skills that will last a lifetime. Combining her hospitality experience with her enthusiasm for serving others, Artis is thrilled to be opening Bellevue’s first Chick-fil-A restaurant.

“Personalized customer service and freshly prepared food have been the hallmarks of Chick-fil-A since the day founder Truett Cathy opened his first restaurant,” said Artis. “My team members and I are committed to those same ideals as we welcome our guests to our new Bellevue restaurant and provide them with a remarkable experience.”

Perfecting a recipe his mother used in her Atlanta boarding house, Cathy first served his boneless breast-of-chicken sandwich, pressured cooked and served on a buttered bun with two crucial pickles, at his Dwarf Grill restaurant which opened in 1946 in Hapeville, Ga. It was the signature menu item when the first Chick-fil-A restaurant opened in 1967 inside an Atlanta mall. Though joined by many other menu options over the years, the Chick-fil-A sandwich remains the centerpiece of the menu as the chain has grown to more than 1,911 restaurants in 42 states and Washington D.C.

Known for its freshly prepared food, Chick-fil-A’s menu includes a variety of options including its signature hand-breaded, boneless breast-of-chicken Chick-fil-A sandwich along with hand-chopped salads, fresh-squeezed lemonade, made-from-scratch biscuits and hand-spun milkshakes.

The new Chick-fil-A on 116^th Avenue NE is one of 88 new restaurants the chain plans to open across the country in 2015, creating more than 7,400 new jobs.

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Bellevue's Dim Sum Factory in Factoria Has Short 'Soft Opening' Now Closed for More Work

Last week I reported that the Dim Sum Factory at Factoria Mall had opened - but the opening was short lived.  Dim Sum Factory is now closed for an indefinite period while the owners work to iron out some issues.  The bakery at Dim Sum Factory is still open for business and serving up some tasty baked goods to go (or to eat inside the mall).

A sign posted on the door of the Dim Sum Factory stated that their grand opening will be posted soon.  Stay tuned for your opportunity to check out Bellevue's newest Dim Sum restaurant.