This week we say farewell to Brandon Stinocher, who has been cooking with us for over a year and has been our sous-chef since last spring. If you've been to the Bistro in the last few months, he most likely cooked your meal, so we know he's good! He starts his second year of culinary school in Seattle this month, and we expect great things from him!
Thanks, Brandon and We'll Miss You!
We've got some great tomatoes from Ambergardens Farm this week, little sweet paste tomatoes that should be great with some pecorino cheese and olive oil, or maybe in a pasta dish...
It's starting to be Pumpkin Ravioli season (I think I see sage and apples involved!)
The Ling Cod are still coming in, and there's still a few Coho salmon (and still some blackberries for that nifty sauce!). And we've got some line caught Red Rockfish from Neah Bay.
We've got some great new wines featured - I went a little crazy reading the Top 100 WA Wines in Seattle Magazine and ordered some extra-nice stuff! And we've added some ciders to the line-up for fall a Pear Cider by Anthem and our new baby, the dry-oaked Apple Cider from Wandering Aengus Ciderworks in Oregon - bone-dry with just a hint of oak from the cask. Look for the addendum in your wine menu, or ask your server about them!
Mark Your Calendars!
Remember, we'll be closed Oct 15-23 for some much deserved R&R. We'll see you all the week before and the week after, so you can get your bistro fix!
And it looks like we'll be having a big Halloween Extravaganza this year, so start planning your costumes! Watch the emails for more details...
Sunday Supper - September 30th
This week I'm doing a Sunday dinner classic, Roast Chicken, with our own spin of course! We'll do a Roasted Half Chicken, brined in Kilt Lifter Ale and glazed with a Honey Mustard sauce, served over Mashed Potatoes (what else?).
I'd say it's finally feeling like fall, so 'tis the season for Curried Pumpkin Soup, one of our favorites. And I'm thinking maybe a warm Roasted Garlic Dip for the app...?
And I've heard rumors of a Seasonal Fruit Cobbler from Carter's Chocolates...
$26 (at least 4 courses)
Warm Roasted Garlic Dip with Crostini
Curried Pumpkin SoupEntrée
Oven-roasted Half Chicken with Honey-Mustard Glaze, served over Mashed Red PotatoesDessert
Deliciousness from Carter's ChocolatesTo see the Sunday Supper full menu, click here