To contact us Click HERE
This New Year's Eve we will be offering a three, five or eight course tasting menu priced at $50, $80 and $110 per person excluding tax and gratuity. Reservations are available by phoning 206/728-6706. The evening's menu? Take an advance look here...
Heirloom Squash Soup 3.5.8.
Spot Prawn. Crème Fraiche. Granny Smith Apple.
Foie Gras Terrine 5.8.
fennel. orange. curly endive.
Beet Salad 5.8.
buttermilk. caraway. arugula.
Handrolled Garganelle 8.
carrot. tarragon. brown butter.
Olive Oil Poached Albacore 5.8.
celery root. Yukon gold potato. taggiasca olive.
Wagyu Cullotte 3.5.8.
baby turnip. apple. crisp sweetbread.
Passion Fruit 8.
grapefruit. streusel. fromage blanc.
Chocolate. 3.5.8.
pistachio. pear. caramel.
25 Şubat 2013 Pazartesi
Valentine's Day 2012 at Spur in Seattle
To contact us Click HERE
1ST COURSE
YUKON GOLD POTATO AND CARAMELIZED ONION SOUP
BUTTERMILK. THYME. POTATO GRATIN.
2ND COURSE
YELLOW FIN TUNA CRUDO
FOIE GRAS. CITRUS. PERILLA.
3RD COURSE
ALASKAN SPOT PRAWN AGNOLOTTI
SWISS CHARD. PINE NUT. HAM BROTH.
4TH COURSE
SOUS VIDE PORK LOIN
BRUSSELS SPROUT. SUNCHOKE. HEDGEHOG MUSHROOM.
5TH COURSE
(YOUR CHOICE FROM ONE BELOW)
PARSNIP. BANANA. COCONUT.
SPONGECAKE. CRUMBLE. ICE CREAM
OR
PASSIONFRUIT. GRAPEFRUIT. FROMAGE BLANC
CUSTARD. SORBET. STRUESEL.
OR
CHOCOLATE. PISTACHIO. PEAR .
PUDDING CAKE. ICE CREAM. PRALINE.
Reservations by calling us at 206/728-6706. Ages 21 and up.
$85 per person, or $125 per person with paired wines, $130 per person with paired cocktails.
Tax and gratuity not included.
YUKON GOLD POTATO AND CARAMELIZED ONION SOUP
BUTTERMILK. THYME. POTATO GRATIN.
2ND COURSE
YELLOW FIN TUNA CRUDO
FOIE GRAS. CITRUS. PERILLA.
3RD COURSE
ALASKAN SPOT PRAWN AGNOLOTTI
SWISS CHARD. PINE NUT. HAM BROTH.
4TH COURSE
SOUS VIDE PORK LOIN
BRUSSELS SPROUT. SUNCHOKE. HEDGEHOG MUSHROOM.
5TH COURSE
(YOUR CHOICE FROM ONE BELOW)
PARSNIP. BANANA. COCONUT.
SPONGECAKE. CRUMBLE. ICE CREAM
OR
PASSIONFRUIT. GRAPEFRUIT. FROMAGE BLANC
CUSTARD. SORBET. STRUESEL.
OR
CHOCOLATE. PISTACHIO. PEAR .
PUDDING CAKE. ICE CREAM. PRALINE.
Reservations by calling us at 206/728-6706. Ages 21 and up.
$85 per person, or $125 per person with paired wines, $130 per person with paired cocktails.
Tax and gratuity not included.
Spur's Tagliatelle Make Seattle Weekly 100 Favorite Dishes List
To contact us Click HERE
Hanna Raskin wrote, "The dishes at Spur Gastropub change so frequently that it's almost impossible to catch and commit them to a permanent list. Since this collection of favorite dishes is meant to have a longer shelf life than a loaf of bread, there's no use spending a slot on, say, the salad of smoked baby artichoke hearts bathed in smoked yogurt or the lamb merguez on Spur's current menu (Although if you're in Belltown, you ought to order them both.)
But chefs Brian McCracken and Dana Tough have kept their terrifically popular tagliatelle on the menu since Spur's 2008 opening, and the dish seems likely to stick around, making it the perfect list stand-in for all the fleeting veal sweetbreads and spot prawn preparations.
The tagliatelle is a mission statement at Spur, which has never shied away from molecular gastronomy and other trends that reliably turn off diners who think any entree with a double-digit price tag should come with a steak knife. Like all the best modern dishes, the dish can't be eaten with the eyes: Only the palate can parse all the flavors dripped and dropped on the willfully abstracted plate.
The fresh pasta is topped with a trembling duck egg, primed to spill a yolk that's spent 45 minutes luxuriating in a 145-degree bath. But the egg's partially obscured by a cloud of foam flavored by Parmesan rinds, and there's a toboggan run of Parmesan leaving against the noodles, which are threaded with oyster mushrooms. It's a hot mess of umami.
And while the dish has become a fixture, it's clearly the product of a kitchen that prefers change. The tagliatelle and the sous vide egg beautifully demonstrate two very different things that can be done with an egg, a neat trick for a restaurant that's obsessed with possibility."
Photo by Raskin.
Hanna Raskin wrote, "The dishes at Spur Gastropub change so frequently that it's almost impossible to catch and commit them to a permanent list. Since this collection of favorite dishes is meant to have a longer shelf life than a loaf of bread, there's no use spending a slot on, say, the salad of smoked baby artichoke hearts bathed in smoked yogurt or the lamb merguez on Spur's current menu (Although if you're in Belltown, you ought to order them both.)But chefs Brian McCracken and Dana Tough have kept their terrifically popular tagliatelle on the menu since Spur's 2008 opening, and the dish seems likely to stick around, making it the perfect list stand-in for all the fleeting veal sweetbreads and spot prawn preparations.
The tagliatelle is a mission statement at Spur, which has never shied away from molecular gastronomy and other trends that reliably turn off diners who think any entree with a double-digit price tag should come with a steak knife. Like all the best modern dishes, the dish can't be eaten with the eyes: Only the palate can parse all the flavors dripped and dropped on the willfully abstracted plate.
The fresh pasta is topped with a trembling duck egg, primed to spill a yolk that's spent 45 minutes luxuriating in a 145-degree bath. But the egg's partially obscured by a cloud of foam flavored by Parmesan rinds, and there's a toboggan run of Parmesan leaving against the noodles, which are threaded with oyster mushrooms. It's a hot mess of umami.
And while the dish has become a fixture, it's clearly the product of a kitchen that prefers change. The tagliatelle and the sous vide egg beautifully demonstrate two very different things that can be done with an egg, a neat trick for a restaurant that's obsessed with possibility."
Photo by Raskin.
New Year's Eve at Spur
To contact us Click HERE
New Year’s MenuSpurChefs McCracken and ToughDecember 31st 2012
$125additional $40 for wine pairingadditional $45 for cocktail pairing
1.BUTTERNUT SQUASH SOUPmerguez. charmoula. argan oilMontelvini Prosecco. - French 75.
2.SMOKED HAMACHIfoie gras. blood orange. grapefruitHerbert Pazen Riesling. - Violet Lasso.
3.TRUFFLED GNUDIparsnip. hazelnut. brussel sproutsBastianich Ribolla. - Old Cuban.
4.SEARED CERVINA VENISONchestnut. treviso. Castelvetrano olivesThomas Leithner Zweigelt. - Morning Glory.
5.DARK CHOCOLATEbeet sorbet. Kumquat conserve. chamomile meringue
Please phone to reserve at 206.728-6706.
New Year’s MenuSpurChefs McCracken and ToughDecember 31st 2012$125additional $40 for wine pairingadditional $45 for cocktail pairing
1.BUTTERNUT SQUASH SOUPmerguez. charmoula. argan oilMontelvini Prosecco. - French 75.
2.SMOKED HAMACHIfoie gras. blood orange. grapefruitHerbert Pazen Riesling. - Violet Lasso.
3.TRUFFLED GNUDIparsnip. hazelnut. brussel sproutsBastianich Ribolla. - Old Cuban.
4.SEARED CERVINA VENISONchestnut. treviso. Castelvetrano olivesThomas Leithner Zweigelt. - Morning Glory.
5.DARK CHOCOLATEbeet sorbet. Kumquat conserve. chamomile meringue
Please phone to reserve at 206.728-6706.
Our Valentine's Menu at Spur, Chefs McCracken and Tough
To contact us Click HERE
Valentine's Day MenuFebruary 14th 2013
1. KOHLRABI SOUP
2. SMOKED HAMACHIceleriac. meyer lemon. pak choi
3. TRUFFLED GNUDIparsnip. hazelnut.brussel sprouts
4. SQUABsunchoke. grapefruit. escarole
5. PECANbourbon. white chocolate. citrus
$100additional $40 for wine pairingadditional $45 for cocktail pairing206.728.6706 to reserve
substitutions are politely declined.
-a gratuity of 18% may be included for parties of 6 or more.
*consuming raw or undercooked foods may cause food borne illness.
photo courtesy of Seattleite
Valentine's Day MenuFebruary 14th 20131. KOHLRABI SOUP
2. SMOKED HAMACHIceleriac. meyer lemon. pak choi
3. TRUFFLED GNUDIparsnip. hazelnut.brussel sprouts
4. SQUABsunchoke. grapefruit. escarole
5. PECANbourbon. white chocolate. citrus
$100additional $40 for wine pairingadditional $45 for cocktail pairing206.728.6706 to reserve
substitutions are politely declined.
-a gratuity of 18% may be included for parties of 6 or more.
*consuming raw or undercooked foods may cause food borne illness.
photo courtesy of Seattleite
24 Şubat 2013 Pazar
Wagner Meritage 2010 - An Achievement (NY)
To contact us Click HERE
One of the things about this business that’s kind of fun is meeting all the individuals you come across when working in it. You meet mavericks, scions, dabblers, perfectionists, etc. And of course there are dynasties. And that’s where Wagner Vineyard comes in.Four generations of the Wagner family have grown grapes in the deep glacial soils on the eastern slope of Seneca Lake in the Finger Lakes Region of New York. This heritage of grape growing has provided them with an intimate connection to the land. Since 1978, they have been making wine, and today they cultivate 250 acres of grapes and produce 50,000 cases of wine per year. Wagner Vineyards was founded in Lodi, New York, by Bill Wagner, a lifelong resident of the area and grape grower for over fifty years. Bill began plans for his estate winery soon after passage of the Farm Winery Act in 1976. Construction of the distinctive eight-sided building, Bill's own design, was completed and the winery opened its doors in June of 1979. It rapidly developed into a major attraction in the Finger Lakes region and hosts over 100,000 visitors each year. Wagner is unique in that it is also home to a brewing operation – Wagner Brewing Co was launched in 1997 and provides our beer loving patrons with a variety of award-winning craft-brewed beers to taste while visiting. Six standard brews are complemented by a variety of seasonal specialties.
One of the unique things, the secret weapon, if you will, of Wagner, is the winemaking team of Joh Herbert and Ann Raffetto. They are two incredibly accomplished winemakers, and also two of the nicest people you will ever meet! They do an incredible job for Wagner making great wines with a wide variety of grapes….everything from Niagara and Melody and Delaware, to sparkling, to blush, to Cabernet Sauvignon. And they do a terrific job with every style. They are amazing!
John Herbert: “I received a home winemaking kit from my grandmother for my 21st birthday. I was living in Philadelphia at the time, and the following year, I made a batch of Zinfandel from grapes I bought at the Italian Market in South Philly. That was when I knew I wanted to be a winemaker. Shortly after this, a friend introduced me to the Finger Lakes region. When my wife, Susan, and I saw this area, with all the grapes and wine, we decided to move up here and find work. The center of the wine industry was in Hammondsport at the time, and the industry was in decline. I got a job working for a construction company, and as luck would have it, we got a job building a shop for Bill Wagner. As Bill and I became acquainted, we discovered our mutual interest in winemaking. Bill hired me in 1975, and I started to work in the vineyards and helped build the winery. I was working as assistant winemaker in 1982 when then winemaker Chris Johnson elected to return to California. Bill offered me the job of winemaker, but I didn’t feel I was quite ready to take on the job alone. The next week, Ann Raffetto walked into the winery looking for a job. She had a degree in Fermentation Science from UC Davis. Our backgrounds were complementary, and Ann said let’s work together and make some great wine. We have been doing that for the last 27 years.”
Ann Raffetto: “I was born and raised in California, where I attended the University of California at Davis and earned my degree in Fermentation Science (now called Enology) in 1981. Following graduation I wanted to work in an emerging wine region outside of California and fell in love with the Finger Lakes region. I found the natural beauty, the changing seasons and the region’s outdoor and lake activities appealing. I have been at Wagner’s since 1983. Other wineries I have worked for include Glenora, Herman Weimer, Columbia Winery in Washington and Adelsheim Vineyards in Oregon.”
That brings me to my point, the Wagner Vineyards Meritage 2010. Now, I cannot lie. I have had some very nice wines fromWagner, but I didn’t remember the Meritage. I wasn’t sure of what to make of it. Rieslings and chardonnays, and Cabernet Franc, yes, I had seen and tasted, but not the Meritage. It’s important to know, they bottle a Meritage blend only in exceptional years -- prior bottlings were in 2001 and 2007. But I remembered John and Ann, and thought, OK, let’s go with it. And I was thrilled with their results.
The nose is a powerful big bowl of stewed dark berries, blueberries, blackberry, dark raspberry and cherries. There are whiffs of vanilla, spices, and mocha, and dark chocolate. On the palate the dark cherries, blackberries and raspberries come through with hints of dark chocolate and cassis. Incredible. The acidity is high enough that it makes for a great balance, and the tannins are present enough, but not over powering. The wine is very well balanced. It’s absolutely beautiful! Elegant, strong, and lean!
A nice wine you can buy and drink or cellar for a nice long time 5-10 year without question.
Congrats John and Ann!
One of the things about this business that’s kind of fun is meeting all the individuals you come across when working in it. You meet mavericks, scions, dabblers, perfectionists, etc. And of course there are dynasties. And that’s where Wagner Vineyard comes in.Four generations of the Wagner family have grown grapes in the deep glacial soils on the eastern slope of Seneca Lake in the Finger Lakes Region of New York. This heritage of grape growing has provided them with an intimate connection to the land. Since 1978, they have been making wine, and today they cultivate 250 acres of grapes and produce 50,000 cases of wine per year. Wagner Vineyards was founded in Lodi, New York, by Bill Wagner, a lifelong resident of the area and grape grower for over fifty years. Bill began plans for his estate winery soon after passage of the Farm Winery Act in 1976. Construction of the distinctive eight-sided building, Bill's own design, was completed and the winery opened its doors in June of 1979. It rapidly developed into a major attraction in the Finger Lakes region and hosts over 100,000 visitors each year. Wagner is unique in that it is also home to a brewing operation – Wagner Brewing Co was launched in 1997 and provides our beer loving patrons with a variety of award-winning craft-brewed beers to taste while visiting. Six standard brews are complemented by a variety of seasonal specialties.
One of the unique things, the secret weapon, if you will, of Wagner, is the winemaking team of Joh Herbert and Ann Raffetto. They are two incredibly accomplished winemakers, and also two of the nicest people you will ever meet! They do an incredible job for Wagner making great wines with a wide variety of grapes….everything from Niagara and Melody and Delaware, to sparkling, to blush, to Cabernet Sauvignon. And they do a terrific job with every style. They are amazing!
John Herbert: “I received a home winemaking kit from my grandmother for my 21st birthday. I was living in Philadelphia at the time, and the following year, I made a batch of Zinfandel from grapes I bought at the Italian Market in South Philly. That was when I knew I wanted to be a winemaker. Shortly after this, a friend introduced me to the Finger Lakes region. When my wife, Susan, and I saw this area, with all the grapes and wine, we decided to move up here and find work. The center of the wine industry was in Hammondsport at the time, and the industry was in decline. I got a job working for a construction company, and as luck would have it, we got a job building a shop for Bill Wagner. As Bill and I became acquainted, we discovered our mutual interest in winemaking. Bill hired me in 1975, and I started to work in the vineyards and helped build the winery. I was working as assistant winemaker in 1982 when then winemaker Chris Johnson elected to return to California. Bill offered me the job of winemaker, but I didn’t feel I was quite ready to take on the job alone. The next week, Ann Raffetto walked into the winery looking for a job. She had a degree in Fermentation Science from UC Davis. Our backgrounds were complementary, and Ann said let’s work together and make some great wine. We have been doing that for the last 27 years.”
Ann Raffetto: “I was born and raised in California, where I attended the University of California at Davis and earned my degree in Fermentation Science (now called Enology) in 1981. Following graduation I wanted to work in an emerging wine region outside of California and fell in love with the Finger Lakes region. I found the natural beauty, the changing seasons and the region’s outdoor and lake activities appealing. I have been at Wagner’s since 1983. Other wineries I have worked for include Glenora, Herman Weimer, Columbia Winery in Washington and Adelsheim Vineyards in Oregon.”
That brings me to my point, the Wagner Vineyards Meritage 2010. Now, I cannot lie. I have had some very nice wines fromWagner, but I didn’t remember the Meritage. I wasn’t sure of what to make of it. Rieslings and chardonnays, and Cabernet Franc, yes, I had seen and tasted, but not the Meritage. It’s important to know, they bottle a Meritage blend only in exceptional years -- prior bottlings were in 2001 and 2007. But I remembered John and Ann, and thought, OK, let’s go with it. And I was thrilled with their results.
The nose is a powerful big bowl of stewed dark berries, blueberries, blackberry, dark raspberry and cherries. There are whiffs of vanilla, spices, and mocha, and dark chocolate. On the palate the dark cherries, blackberries and raspberries come through with hints of dark chocolate and cassis. Incredible. The acidity is high enough that it makes for a great balance, and the tannins are present enough, but not over powering. The wine is very well balanced. It’s absolutely beautiful! Elegant, strong, and lean!
A nice wine you can buy and drink or cellar for a nice long time 5-10 year without question.
Congrats John and Ann!
Leonard Oakes Esate Reserve Mertiage 2010 A Good Problem to Have (NY)
To contact us Click HERE
Meritage, meritage, meritage…I’m beginning to see a theme here……I'm also starting to see the birth of a good problem...wanting your cake and eating it too...and that's where Leonard Oakes comes in.OK, so the Oakes Family has a 90 year history of ties to agriculture and the land in the northwest corner of Orleans County, somewhere on the Niagara Wine Trail. In 2003 they planted their first wine grapes. From that initial planting of six acres and fourteen varieties has evolved what is known today as Leonard Oakes Estate Winery.At LynOaken Farms, they are now farming the same land with the fourth generation. The unique and fertile soils left behind by the glaciers of the last ice age combined with a climate moderated by the gentle breezes and deep waters of Lake Ontario provide them with a unique place for pursuing viticulture.
Jonathan Oakes is Leonard Oakes' great grandson. Jonathan was raised as a fourth generation fruit farmer. In 2008 after graduation from Niagara College, Ontario, Canada, Jonathan made the transition into winemaker and vitaculturalist. Through strong attention to detail, Jonathan is committed to creating wines that translate the concept of a definitive sense of place. He believes in terroir, or as Matt Kramer says, that sense of some whereness. He's young, fresh, innovative, and is also the author, shall we say, of Steampunk cider. Jonathan is making his presence known, as they like to say in sports vernacular.Leonard Oakes Reserve Meritage 2010 attempts to be that kind of signature wine. This is a big, concentrated wine with hints of dried cherries, dark raspberries, cassis, graphite, smoke, caramel and molasses. There are spices here, and whiffs of vanilla. It’s not sweet, though! This is a big, deep dry red. With good acidity and lovely balanced tannins, this wine is a superb wine. The wine stays on the palate for a good long time. A solid, complex and truly beautiful big red wine.So this is where my problem comes in. I like having a bottle of Leonard Oakes Reserve Meritage 2010. I can lay this down a good long time. But I wanted to drink it now. That’s a good problem.Great stuff, Jonathan, and all the folks at Leonard Oakes!
Meritage, meritage, meritage…I’m beginning to see a theme here……I'm also starting to see the birth of a good problem...wanting your cake and eating it too...and that's where Leonard Oakes comes in.OK, so the Oakes Family has a 90 year history of ties to agriculture and the land in the northwest corner of Orleans County, somewhere on the Niagara Wine Trail. In 2003 they planted their first wine grapes. From that initial planting of six acres and fourteen varieties has evolved what is known today as Leonard Oakes Estate Winery.At LynOaken Farms, they are now farming the same land with the fourth generation. The unique and fertile soils left behind by the glaciers of the last ice age combined with a climate moderated by the gentle breezes and deep waters of Lake Ontario provide them with a unique place for pursuing viticulture.
Jonathan Oakes is Leonard Oakes' great grandson. Jonathan was raised as a fourth generation fruit farmer. In 2008 after graduation from Niagara College, Ontario, Canada, Jonathan made the transition into winemaker and vitaculturalist. Through strong attention to detail, Jonathan is committed to creating wines that translate the concept of a definitive sense of place. He believes in terroir, or as Matt Kramer says, that sense of some whereness. He's young, fresh, innovative, and is also the author, shall we say, of Steampunk cider. Jonathan is making his presence known, as they like to say in sports vernacular.Leonard Oakes Reserve Meritage 2010 attempts to be that kind of signature wine. This is a big, concentrated wine with hints of dried cherries, dark raspberries, cassis, graphite, smoke, caramel and molasses. There are spices here, and whiffs of vanilla. It’s not sweet, though! This is a big, deep dry red. With good acidity and lovely balanced tannins, this wine is a superb wine. The wine stays on the palate for a good long time. A solid, complex and truly beautiful big red wine.So this is where my problem comes in. I like having a bottle of Leonard Oakes Reserve Meritage 2010. I can lay this down a good long time. But I wanted to drink it now. That’s a good problem.Great stuff, Jonathan, and all the folks at Leonard Oakes!
Kaydol:
Yorumlar (Atom)