The 2012 Best of Bride Awards honor the best of Seattle wedding vendors in all aspects of the industry. We encourage you visit the Seattle Bride website and vote for TASTE Catering and your other favorite wedding vendors.
The deadline is February 15, so hurry up!
The entire TASTE team is thrilled to be a part of this exiting new exhibit presented at the Seattle Art Museum, on view at SAM Downtown beginning February 9th and running through April 29th, 2012.
This is the only United States stop for Gauguin & Polynesia: An Elusive Paradise a landmark show highlighting the complex relationship between Paul Gauguin’s work and the art and culture of Polynesia . The exhibit also includes about 50 of Gauguin’s brilliantly hued paintings, sculptures and works on paper which are displayed alongside 60 major examples of Polynesian sculpture that fueled his search for the exotic. Organized by the Art Centre Basel, the show is comprised of works on loan from some of the world’s most prestigious museums and private collection
The arrival of this once-in-a-lifetime exhibition is exciting the Seattle community and TASTE’s talented culinary team has created French and Polynesian inspired menus that lends itself to traditional tastes of Tahiti and Paris. TASTE the paradise!
View our French and Polynesian inspired menus HERE
View our new exhibit hour HERE
TASTE is pleased to assist with this extraordinary exhibit. Come see us!
-the TASTE team
TASTE is very fortunate to take part in Protecting the Powerless: A Crusade for Justice. The event features lecturer Anuradha Koirala; internationally recognized humanitarian and activist. For this special evening, our Catering team has created an inspired tray-passed and bite stations menu featuring Saffron Rice Cakes, Chicken Bastilla, Red Curried Prawns, Braised Lamb Lavash Bites- just to name a few items…
Koriala is the founder and director of Maiti Nepal (“Mother-Home”)- a non-profit organization in Nepal dedicated to helping victims of sex trafficking. Maiti Nepal houses and educates 500 women annually and through the organization they have arrested numerous sex criminals, saved thousands from immeasurable brutal conditions and have strengthened border programs. In 2010 alone, Koriala has intercepted 3,400 girls in the process of being trafficked. That same year, Koriala was awarded CNN Hero of the year.
It’s these types of events that make us so proud to serve guests who contribute to making the world a better place. Although this event is private, we welcome you to learn about Koirala and the non-profit organization; Maiti Nepal.
TASTE is honored to assist with this incredible event.
On Saturday January, 14 TASTE restaurant had a full bar for our first ever cocktail contest. Friends, family, and TASTE patrons came out to support the 5 chosen cocktail makers as they got behind the bar to play bartender for a panel of judges. It was a stimulating scene to watch as contestants each put together a cocktail representing their own personal preference, creativity, and story. The competition was friendly but stiff, (no pun intended) and after quite the deliberation, the panel of judges chose Sam Albert’s ‘The Mole’ as the winning cocktail. Sam received a $50 gift certificate to TASTE and will have her cocktail recipe published in our up and coming cocktail menu. Below you can see her winning recipe, along with the other contestants innovative concoctions.
We invite you to try our new winter inspired cocktail, “The Mole,” introduced to us by Sam Albert. It was such an exciting evening! Big thanks to our contestants, Sam Albert, Brian Johnson, Jacob Canini, Tim Kehrli, Tim Scudder, Melissa and Chris Cable and to our judges,Katy Browning, Aron Michael Thompson, Duncan Chase & Inga Walker
Gear up and get prepared to submit your recipe for TASTE’s Spring cocktail Contest- of course we are going to do another one! More details to come when the time gets closer!
To stay up to date with our events, follow us on Facebook and Twitter. To see more pictures from this event, click HERE
-the TASTE team
Last week we were excited to be featured in Seattle Met’s Bride and Groom winter/spring 2012 issue where our expertise in tray passed and station bites was highlighted.
Event and Marketing Manager Katy Browning suggests for the couples who want to spend quality time with their guests a combination of passed and stationary bites are the way to go! Executive Catering Chef Paul Rosquita knows exactly how to compliment every event stlye with our fork friendly and seasonal food items.
A well-balanced event takes into account the need and vision of the client while maximizing the vision with the collective knowledge of the professionals who live and breathe events everyday! We are thrilled to share a little of our collective knowledge in Seattle Met’s Bride and Grooms spread. Go pick up your copy today and turn to page 109-110 for some other great ideas from the other four local caterers featured in the spread.
-The TASTE team
Beginning January 5th and running through March 1st, 2012, SAM Films series will be featuring Forever Young: The Films of Francois Truffaut.
To honor this series, TASTE Bartender Inga Walker has created Paris Grey, a signature cocktail that will be featured every Thursday that a film is presented.
Paris Grey
2 oz barrel aged Voyager Gin
3/4 oz Creme de Violette
1/4 oz Benedictine
2 dashes of Fee Brothers Aztec Chocolate Bitters
splash simple syrup
Combine ingredients in a mixing glass over ice cubes.
Stir and strain into a chilled cocktail glass.
Enjoy!
Join us on Thursday, January 5th for the first film in the series: Les Mistons & The 400 Blows
TASTE Responsibly
Its time to ring in the New Year! Say goodbye to 2011 with a bang and treat your senses to a locally inspired delicious Prix Fix Menu with TASTE Restaurant, $45 per person.
Reservations are available! Call 206.903.5291 or email tasterestaurant@tastesam.com
Prix Fixe Menu
(amuse)
nash’s carrot granita
starter | choice of one
cylinder beets, blue rose chevre tart, rapini, cinamon vinaigrette
soup gulf white shrimp consume
entrée | choice of one
cassoulet | chicken confit, scarlet runner beans, leeks, toasty brioche
winter squash ravioli | browned butter, fried sage, sea salt
sweet | choice of one
maple pumpkin bavarian
ginger and pear dessert
Make an evening out of it- Enjoy a seasonally isnpired cocktail at the bar and check out what’s happening at SAM!
We can’t think of a TASTE-ier way to usher in 2012. Happy New Year!
TASTE Responsibly
Benaroya Hall and the Seattle Symphony
Shakespeare once stated, “If music be the food of love; play on” Just like music touches our soul, so does the delicious meals prepared at TASTE.
We love our performing arts neighbors and throughout the month of December, we’re inviting guests who attend events within the local arts community to enjoy a meal at TASTE before or after attending a show, including: Seattle Symphony, Paramount Theatre, ACT Theatre, 5th Ave Theatre and the Moore Theatre. Present your ticket stub to your server and enjoy 20%* off your dining experience with us. ‘Tis the season for warm and welcoming meals paired with beautiful holiday festivities.
Looking to fill your social calendar? Visit any of these sites to view their Holiday Schedules:
Seattle Symphony at Benaroya Hall
This is our way of saying thank you for supporting the Arts we value so much.
Happy Holidays!
*Excluding tax, gratuity and alcohol
Try our Roasted Tomato Soup this winter! Pair the soup with your favorite grilled cheese sandwich! An easy dish to make for a gathering. Swing on over to World Spice Merchants (a place we can spend hours in) for all the spices and while your down there, head up to Beecher’s for the grilled cheese ingredients!
MAKES 8 SERVINGS
1/2 cup extra virgin olive oil
1 Walla Walla onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
4 cloves garlic, peeled and chopped
2 shallots, chopped
1 cup chopped fresh basil
1 cup chopped fresh oregano
1 cup chopped fresh thyme
1/2 cup chopped fresh rosemary
1/2 teaspoon chili flake, optional
1 cup red wine
2 16 oz. cans fire roasted tomatoes
1 quart vegetable stock
sugar to sweeten
salt and pepper to taste
In a 2 gallon soup pot, heat the oil over medium heat. When the
oil is hot, add the onions, carrots, celery, garlic and shallots.
Sweat the vegetables, stirring often, until the onions turn translucent
then add the basil, thyme, rosemary, oregano, chili flake and
red wine. Cook further until the red wine is almost evaporated.
Add the cans of roasted tomatoes and vegetable stock and stir
all the ingredients together. When the soup comes to a boil, turn
the heat down to low for about 30 minutes, stirring occasionally.
To puree, turn off heat and use a submersion blender and puree
until smooth. Adjust seasoning with salt and pepper. If you prefer
a sweeter soup, you can add sugar.
Enoy!
-The TASTE team
The Holiday Season is officially upon us and the hustle and bustle has begun!
The TASTE Team believes that everyone deserves a break while checking off their Naughty or Nice List and we think wine is the perfect reward. Beginning Saturday, December 3rd stop into TASTE every Saturday throughout the month of December to enjoy Specialty Wine Tastings from 2pm-4pm. For $5 enjoy 3 wine tastings hosted by the TASTE Staff.
Love what you tasted? We invite you to purchase some of our finest small production wine at a special retail price. We can’t think of a better gift for your loved ones!
Should you stay for dinner, we will happily honor the purchase of any featured wines and waive any corkage fee while you dine with us.
Wine? Shopping? We can’t think of a better Holiday Tradition!
Shop Responsibly!
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