TASTE’s own award winning bartender, Duncan Chase, has partnered up with Pernod Absinth to create the signature drink at SAM’s Remix on November 6^th.  “The Arnold Pernod” is a twist  on a familiar beverage, still light and refreshing with a complex flavor. Founded in 1805, Pernod is the Creator of Absinthe, and has been a patron of the arts for over 200 years.  See you at the Remix!

Arnold Pernod Cocktail

3/4 oz . Pernod Absinthe

2 oz  Iced Tea

1 oz Simple Syrup

Lemonade fill

Ice cubes

Build in Collins glass over ice

 For a full Remix lineup, visit www.seattleartmuseum.org

Performance, Music , Art, and Energy

Friday, November 6^th, 8pm-Mindnight

Ages 18+

Experience SAM Downtown bursting at the seams with art, performances, talks, and dancing, while sampling late night savory  bites  from TASTE Events and delicious hotdogs from Dante’s Inferno Dogs. Ages 21+ can enjoy specialty cocktails created by award winning bartender Duncan Chase using a unique new elixir Pernod Absinthe.  First 100 guests get in free!

SAM Members $5

Students $8

General Public $10

Tickets available at any SAM location or by calling 206.654.3121

Visit www. seattleartmuseum.org for a full lineup.

 SAM Downtown- located on the corner of First Ave. and Union St.

At TASTE we offer a Flight and Bites menu that features Northwest wine or beers paired with small bites. Our new Flight and Bites menu features beers from Georgetown Brewing, Fish Brewing and Pike Brewing companies. Executive chef, Craig Hetherington, has created the perfect late fall nibbles to go along with the selected beers.

Here’s the menu:

flight and bites  |  three beer tastes paired with three small bites    11

FEATURING SEATTLE BEER

We hope to see you at TASTE very soon!

This week we received our final CSA delivery of the season for Boistfort Valley Farm. Our box includes Carnival squash, leeks, parsnips, beets, cauliflower, Carpathian garlic, radishes, brussels sprouts, red chard and ornamental gourds.

As Thanksgiving approaches, we are inspired by these recipes provided by Boistfort:

Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping
Adapted from Bon Appétit, Nov. 2008 by Lora Zarubin

3/4 pounds brussels sprouts, trimmed, quartered lengthwise through core
1 pound of cauliflower, trimmed, cut into small florets
1 1/3 cups heavy whipping cream
1/4 cup chopped shallots
1/2 tablespoon chopped fresh sage
1 tablespoon olive oil
1/3 cup plain dry breadcrumbs
1/3 cup pine nuts, lightly toasted
2 tablespoons chopped fresh Italian parsley
1 1/2 cups grated Parmesan cheese, divided

Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.

Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.

Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.

Butter 13×9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over.

Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

Parsnip Purée with Sautéed Brussels Sprouts
Adapted from Gourmet, Nov. 2008 Shelley Wiseman

1.5 pounds parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces
3 Tbsp unsalted butter, cut into pieces
3/4 cups whole milk
5 ounces Brussels sprouts
1 Tbsp olive oil
1.5 tablespoons water

Cook parsnips in a 5-to 6-quart pot of boiling water with 1 tablespoon salt, covered, until very tender, 15 to 20 minutes, then drain.

Purée hot parsnips with butter, milk, and 1/2 teaspoon each of salt and pepper in a food processor until smooth. Season with salt, then transfer to a serving dish and keep warm, covered.

Meanwhile, remove and reserve all but smallest leaves from Brussels sprouts, trimming stem ends as necessary.  Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook leaves, tossing occasionally, until browned in patches, 2 to 3 minutes. Add water and cook, tossing, until leaves are slightly wilted and water has evaporated, 1 to 2 minutes. Season with salt and scatter leaves over parsnip purée.

TASTE Restaurant is partnering with edible SEATTLE to host the TASTE of the Northwest Farm Dinner. During this interactive dinner, TASTE Restaurant is featuring the local delectable edibles from Jones Creek Farms (heritage verities), Olsen Farms (gourmet potatoes & natural beef), and Cape Cleare (premium quality wild Alaska salmon). Representatives from each farm will attend, as well as Edible Seattle’s Publisher Alex Corcoran and Editor Jill Lightner. Seating is very limited. $65 per person with optional wine pairing. Call now to reserve, don’t miss it!

Details:

Nov. 22, 5:30 p.m. reception; 6 p.m. dinner

$65 per person, optional wine pairing, SAM Members receive 10 percent discount.

Call 206-903-5291 to reserve.

Menu:

ling cod ceviche | amuse

cape cleare king salmon | chevre- potato puree, chef-foraged chanterelles, braised fennel, black pepper butter

Matello Whistling Ridge White, Oregon 2008

olsen farm’s short ribs | purple potato gnocchi, caramelized cippolini, sweet demi

Lange Pinot Noir, Willamette Valley 2007

fall stew | jones creek green flageolet beans, pickled asian pear, lamb-thyme jus

Chinook Cabernet Franc, Yakima Valley 2006

jones creek farms apple fritter | waldorf salad, apply-celery sorbet

Maison Bleue la Vie Douce Roussanne (off-dry), Yakima Vally 2008

VLCC

You are invited to the Artist’s Reception at TASTE on Nov. 4 from 5 to 6 p.m. Bites from TASTE and the artist inspired cocktail, Mariner’s Revenge, will be served. Please RSVP as space is limited: tasterestaurant@tastesam.com.

Here’s a little bit more about our quarterly artist program and Melinda Hannigan: SAM Gallery at TASTE Restaurant is pleased to present new paintings by artist, Melinda Hannigan/Entropy (FeO), from September 15 to December 13, 2009. 

In this series of paintings, Melinda Hannigan focuses on the working side of the maritime world, a world she has known all her life. As Hannigan says, “Enormous, rusting, battered and bashed steel hulls travel the world.  Each storm, each port, each docking, leaves inscriptions of voyages past on the ship’s skin. There is no stopping the ravages of the maritime environment, but these vessels take on an uncommon beauty as they age.” 

Melinda Hannigan’s states that “. . . the inspiration for my paintings comes from the working side of the maritime world—the colors and textures of tankers, containerships and rusty old bulk carriers.” TASTE Bartender Tiffany Friday took this message and the images of Melinda Hannigan’s work as the starting point to create a cocktail that reflects this maritime inspiration.

Mariner’s Revenge

MAKES 1 COCKTAIL

1 ounce tart cherry infused Bacardi Rum

1/2 ounce Luxardo Marischino liquor

3 ounces fresh orange juice

1/2 ounce Sailor Jerry Spiced Rum

Fill 10 ounce tumbler with ice. Add ingredients in order. Float Sailor Jerry’s Spiced Rum across the back of a spoon. Garnish with a fresh pitted cherry.

Tart-Cherry Infused Light Rum

Place 1 cup dried tart-cherries and 2 cups light rum together in a sealable container and refrigerate. Taste cherries every day or so until desired infusion is reached. Cherries will keep in rum indefinitely.

We are now working with Urbanspoon so that you can make a reservation online with ease. Just visit our homepage and click on the reservation time that works best for you in the box labeled “Tables available tonight” and follow the easy steps. It’s simple.

We hope to see you soon for lunch, dinner or Sunday brunch and $12 Urban Supper. To see all of our menus, click here.

Photo by Amos Morgan

Chef Craig Hetherington joins the ranks of well-known and philanthropic chefs at FareStart’s Guest Chef Night on October 22^nd.  Wildly successful, Guest Chef Nights pair homeless and disadvantaged individuals in the FareStart culinary training program with star chefs from around Seattle.   Craig is excited to support such a good cause and looks forward to working with the students and sharing his passion for local, sustainable cooking.  Come join Craig and the FareStart team as they create a three course gourmet meal.  At just $24.95 per person, reservations are bound to go fast!

Starter

celeriac puree   l   roasted parsnip dumplings

Entrée

short-rib bourguignon   l   padron puree, kuri squash, chanterelles & shaved curado

Vegetarian

ravioli   l   olsen’s potatoes, leeks, sweet cream, quillisascut chèvre  & syrah gastrique

Dessert

pumpkin tart   l   walnut croquant, candied cranberries & ginger crème fraîche

TASTE may be known for its “all northwest” wine program with awards from the Washington Wine Commission, but we also support the local microbrew community. And this fall we will be celebrating this relationship with a Northwest beer dinner on October 21^st in collaboration with Beer Northwest Magazine. Featuring signature brews from Pike, Dick’s and Elysian Brewing Companies, the menu will include TASTE’s signature “flight and bites” (3 bites perfectly paired with 3 tastes of beer) to start, followed by two entrees and a sweet to finish; a steal at only $60 per person plus tax and gratuity.

Details:

Beer Dinner | featuring Pike Pub and Brewery, Dick’s and Elysian Brewing Companies

Oct. 21, 6 p.m. reception; 6:30 p.m. dinner

$60 per person

Click here for full menu

Space is extremely limited. Call 206-903-5291 or email tasterestaurant@tastesam.com to reserve.

TASTE has been selected as one of Seattle’s premier caterers to join the elite list of wedding and event professionals at Urban Unveiled, the “it” wedding show for couples with style. Held on October 15 at the ever-amazing Benaroya Hall, Urban Unveiled will feature the most exclusive collection of the top wedding professionals in the Northwest. Join chef Paul as TASTE samples our most unique and savory Bites. Tickets are on-sale now. Hope to see you there!

Details:

Urban Unveiled

Thursday, October 15

Benaroya Hall

Theme: South Beach Chic

Visit Urban Unveiled for tickets

TASTE Restaurant and edible SEATTLE are teaming up to create a TASTE of the Northwest local farm dinner on November 22. The dinner will be a harvest celebration of foods produced by Jones Creek Farms (heritage varieties), Olsen Farms (gourmet potatoes & natural beef), and Cape Cleare Fishery (premium quality wild Alaska salmon.) You will also have the opportunity to meet and hear from with the farmers as well as edible SEATTLE’s Publisher Alex Corcoran and Editor Jill Lightner.

Details:

TASTE of the Northwest Farm Dinner

Nov. 22, 5:30 p.m. recpetion; 6 p.m. dinner

$65 per person, optional wine pairing, SAM Members receive 10 percent discount.

Menu coming soon

Call 206-903-5291 to reserve.

Photo Courtesy of Up North Mommy

Our fantastic pastry chef, Lucy Damkoehler, is making the most out of this season’s Concord Grapes with a reincarnation of a childhood favorite, a peanut butter and jelly sandwich. Lucy’s PB&J ice cream sandwich is served alongside a cup of Mexican Hot Chocolate at TASTE. If you can’t make it into the restaurant, try making a version of your own at home:

Peanut Butter & Jelly Ice Cream Sandwiches

Makes 16 ice cream sandwiches

(Note from Damkoehler: At TASTE Restaurant we serve these sandwiches with a cup of Mexican hot chocolate. There is a nice contrast between the cold sandwich and the hot drink. It would also be terrific with a strong cup of coffee or espresso.)

Peanut Butter Bread

4 tablespoons (1/2 stick) unsalted butter

1/3 cup natural peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

2 whole eggs

1/2 teaspoon vanilla extract

1 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon kosher salt

Preheat your oven to 325°F. Spray a 9-inch square baking pan with pan spray and put aside. In a mixer fitted with the paddle attachment, combine the butter, peanut butter and sugars. Cream until light and fluffy. Scrape the batter down and add the eggs one at a time, then add the vanilla extract. Scrape the batter down again. In a separate bowl, mix the last 3 dry ingredients, then add to the butter-egg mixture. Mix until all the flour is incorporated. Scrape the batter into the prepared pan, spread smooth and bake for 15-20 minutes or until golden brown. Cool completely.

Concord Grape Ice Cream

1 pound concord grapes

2 tablespoons granulated sugar

1/4 teaspoon vitamin C powder OR 1 tablespoon lemon juice

2 1/4 cup milk

3/4 cup heavy cream

1/2 cup granulated sugar

6 large egg yolks

1/2 teaspoon kosher salt

Line a 9-inch square pan with wax paper and set in your freezer.

In a blender, add the grapes, 2 tablespoons sugar, and vitamin C powder or lemon juice. Blend until little skin is left on the grapes, about two minutes. Strain and discard the skins, leaving behind just the juice. Pour the juice into a stainless-steel pot set over medium-high heat and reduce the liquid to half its volume. Cool the juice reduction quickly by setting the pot in a bowl with a bit of ice and water, then set it aside.

In another stainless-steel pot, add the milk and heavy cream, and heat until tiny bubbles appear around the rim, then remove from the heat. In a separate bowl, mix the 1/2 cup granulated sugar and egg yolks. Slowly pour one third of the hot cream into the yolk mixture, whisking constantly, then return this mixture back into the pot. Return the pot to low heat, and slowly cook until the mixture coats the back of a wooden spoon. Take the ice-cream base mixture off the heat and strain through a fine mesh colander. Cool it down quickly using the same ice water procedure as the grape reduction.

Once the ice-cream base is cool, add the salt and cold grape-juice reduction. Freeze the mixture in an ice cream machine according to the manufacturer’s instructions. Pour the ice cream into the prepared pan and freeze for 4 hours or overnight.

Assembling the Sandwiches

Cut the peanut butter bread into 16 squares (4 inches x 4 inches). Take each square and cut lengthwise so there is a top and a bottom to the bar (this will create your “sandwich”). Take the ice cream out of the freezer and cut into 16 squares (4 inches x 4 inches). Place each ice cream square into the middle of each set of peanut butter bread squares. Wrap the sandwiches with plastic wrap and store in the freezer for at least two hours, and up to one week.

See more about Lucy’s PB&J ice cream sandwiches on Seattle Weekly’s Voracious blog.