Food & Drink
Read More ›
Recipe of the Week: Washington Asparagus Salad From Ray’s Boathouse
Whip up this salad from a Seattle institution while Washington asparagus is still in season.
Washington Asparagus Salad
Ray’s Boathouse – Executive Chef Paul Duncan
Serves 4
Ingredients
1 lb. Fresh Asparagus
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Kosher Salt
½ tablespoon Honey
¼ each Lemon Zest
10 leaves Fresh Oregano (roughly chopped)
3 filets Spanish White Anchovy
2 Garlic Cloves, Chopped
1 Aji Dolce Pepper (or other colorful sweet pepper)
¼ teaspoon Cayenne Pepper
2 tablespoons Rice Wine Vinegar
Instructions
Blanch asparagus in boiling water for 20 seconds, quickly remove and place in ice water for rapid cooling. Cut the asparagus in 1-inch pieces (discarding the last inch of stem). In a medium-sized sauté pan with the oil add onion and cook until aromatic. Add the garlic, pepper, and anchovies and allow the anchovies to dissolve. Add the vinegar and honey and simmer to combine. Add asparagus and allow to warm through. Season with salt and remove from heat, add lemon zest, oregano, and cayenne. Plate in a medium-sized bowl and enjoy.
Follow Us
Opening Night: Is Ethan Stowell’s Cut Club Happy Hour Going to Solve the Affordability Crisis?
At Cut Club, the longtime Seattle restaurateur is going old-school, with steaks made for sharing, no service charges, and a happy hour where $12 still buys dinner.
Cut Club, the new steakhouse inside downtown’s Hotel Max, feels like a restaurant from the not-too-distant past. The menu leans comfortable rather than ambitious or world-spanning. It serves a typical lineup of steak cuts, some traditional sides like oysters, prawn cocktail, and wedge salad, and some cocktails that are between $15 and $20. There’s a…
Outside the Box: Gourmondo Founder Launches Olivina
Alissa Leinonen’s new venture brings her seasonal, Northwest approach to weddings, milestone celebrations, and elevated events.
After 30 years, Alissa Leinonen—founder of renowned catering and box-lunch company, Gourmondo—has launched a new venture. Called Olivina, the new luxury catering and events company focuses on highly personalized, elevated experiences ranging from weddings or other milestone celebrations to corporate gatherings. What started with $4,000 from a refinanced car (and a tiny café in Pike…
7 Washington Fall Festivals Worth the Drive
Autumn is back. Celebrate with fresh-hop beer, apple harvests, returning salmon, cranberries, and more.
Explore 7 fun Washington fall festivals worth the drive, from Leavenworth's Autumn Leaf Festival and Issaquah Salmon Days to CrabFest and Fresh Hop Ale.
Restaurant Roundup: Brunch With a Side of History, Cardamom Lattes, and Chiew Chiew
Here’s what was served up recently in the Emerald City.
Hope you’re hungry for a history lesson. Oliver’s, the cocktail lounge inside downtown’s Mayflower Park Hotel, was a Bartell Drugs store during Prohibition before becoming the city’s first hotel bar in the late 1940s—the Carousel Room, named for the carousel horses hung from the ceiling. When Washington repealed the rule forbidding the service of hard…