A few weeks ago, we were invited to the Duke’s Chowder House “Salmon Show n’ Tell” event at the Alki Beach location in West Seattle. The night was very enlightening and helped further my knowledge of sustainable fishing. The owner, Duke Moscrip, and Larry Andrews, of Alaskan Seafood, provided an educational segment on sustainability practices for fresh wild salmon. They talked about their experiences in Alaska, background on the various salmon species, and their advocacy for a longer salmon cycle.
In addition to the sustainability discussion, each species of salmon was displayed and filleted in front of us. The head chef, Bill Ranniger, expertly prepared each type of salmon for sampling. The salmon tasting featured King, Coho, Sockeye, Keta, and Pink. The spread of food was a real treat as it also included a generous entrée comprised of Duke’s signature dishes. The items highlighted were the baked salmon stuffed with gruyere and crab, the broiled blueberry and goat cheese salmon, a pesto salmon slider, and a salmon chowder. The whole meal was pleasantly paired with wine from King Estate and finished with a batch of the restaurant’s personally sourced whiskey.
My favorites dishes were the stuffed salmon and the chowder. The stuffed salmon was succulent and the combination of gruyere and crab worked well. The salmon chowder had the right balance of savory flavor, perfect for a chilly day. We had a good time at the Duke’s event and it was very enriching to understand the restaurant’s passion for using fine quality components in their dishes.
Half dozen please
Gruyere with peaches, fennel, walnuts
Best steak tartare in town
Oyster gratin (w/curry and cauliflower)
Dinner is my treat this time….Happy birthday to my fiancee! For her birthday she requested to eat the freshest oysters in town, so the decision was easy…the Walrus and the Carpenter. However there was one caveat she wanted to takeover the order, so I conceded….Hence the guyere with fruit ;)
The dining experience was on point, the oysters were a hit and the other dishes were impressive. The steak tartare is best in Seattle and the oyster gratin is jammed with flavor. I can see why the Walrus and the Carpenter gets packed and frequented by the top chef judges. Outcome - my fiancee was a happy camper and delighted with her birthday dinner.
Food blogger life
The views… Puget Sound
stadiums and ports
Amuse to amuse.. chilled tomato cappuccino
Smoked Salmon with asparagus, soft boiled egg, prosciutto bites, and lemon vinaigrette
arugula, local pear, walnuts, blue cheese
Sip champagne with sorbet
Pan roasted Halibut with artichoke, heirloom tomatos
Pour the wine
Braised short rib with parsnip puree, carrots, bacon, pearl onions
Meyer lemon pie with salted almond crust and brulee fruits
The Six Seven at the Edgewater is a nice Pacific Northwest dining experience. The space gives a modern lodge feel and is complimented with a panoramic backdrop of Puget Sound. You can see the sunsets, currents, ferries, stadiums, and Olympic Mountains.
Last week Six Seven kindly invited me to attend a dinner party for their new summer menu. And I must say, Six Seven knows how to hosts a dinner party. The experience was an 8 course meal with Sommelier pairings with each dish. Everything was pretty good and in particular the pan roasted halibut which was cooked perfectly with a nice crisp char.
Overall the experience was pretty grand with impeccable service, and breathtaking Seattle views. Thanks again Six Seven for the invite and it was very nice to meeting everyone that attended.