Ethan Stowell Blog

Syncline Wine Dinner: June 12th

Geoffrey — Tue, 01 May 2012 18:16:40 +0000

Please Note: This wine dinner was originally scheduled for May 8th and had to be moved to June 12th due to scheduling conflicts. Thanks for your understanding.

On Tuesday, June 12th, Anchovies & Olives welcomes James Mantone, winemaker and owner of Syncline Wine Cellars, for a night of great food paired with his highly-regarded Northwest wines.

“We are Continually working to balance an Italian influenced menu with sourcing local products and are now featuring some Northwest wines,” says Justin Rosgen, manager of Anchovies & Olives. “Syncline makes excellent food wines, and we thought that a wine dinner would be a great way to celebrate our expanded wine program.”

Chef Zach Chambers has put together an excellent menu for the dinner, and guests will have the opportunity to enjoy two sparkling wines that are new to the Syncline portfolio. Both the Blanc de Blanc and the Sparkling Rosé boast Columbia Gorge fruit and are made using the traditional method champenoise process.

Reservations are required and will be accepted at 6pm or 8:30pm. Cost of the dinner is $75/person. For reservations, please call 206.838.8080 and specify which seating you are interested in booking.

Syncline Wine Cellars is known for crafting highly sought after Rhône varietal wines from Washington State. Winemakers/owners, James and Poppie Mantone, make wines that have great depth of character and showcase a sense of singular identity and connection to the land. With the philosophy that great wines are made in the vineyard, the Mantones are dedicated to ever improving the vines they work with. The Syncline estate vineyard is farmed biodynamically, and the same care and attention to detail is expected from each outsourced vineyard block used in Syncline’s production. Wine production is kept under 5,000 cases annually to ensure the quality of each barrel and every vine.

May Sunday Feast: Prime Rib Roast

Geoffrey — Sun, 29 Apr 2012 23:14:20 +0000

Prime Rib Roast is the theme for chef Brandon Kirksey’s May 6 Sunday Feast at Tavolàta. Enough said. Come on down for some succulent food and good times!

When: Sunday May 6th, 2012 6PM
Where: Tavolata
Why: Prime Rib!
Cost: $60 per person

2012 Sunday Feasts

June 3 – Suckling Pig

New Show “Check, Please!” Visits How To Cook A Wolf

Geoffrey — Wed, 18 Apr 2012 00:42:17 +0000

Amy Pennington and crew stop by How to Cook a Wolf. Check out the whole show on PBS . (Adults only!)

April Sunday Feast: Rabbit!

Geoffrey — Thu, 05 Apr 2012 22:12:32 +0000

Rabbit is the theme for chef Brandon Kirksey’s April 15 Sunday Feast at Tavolàta. Come eat rabbit and worry about the IRS later – things always look brighter with a full belly. Tavolàta’s Sunday Feasts are tons of fun and always sellout–don’t miss your chance to get in on the family style fun!

When: Sunday April 15th, 2012 6PM
Where: Tavolata
Why: Rabbits!
Cost: $50 per person

2012 Sunday Feasts

April 15 – Rabbit
May 6 – Prime Rib Roast
June 3 – Suckling Pig

Big Thanks to Everyone Who Joined Us for Eat. Run. Hope.

Geoffrey — Mon, 02 Apr 2012 18:05:52 +0000

Over 500 people joined our inaugural Eat. Run. Hope. event this last Sunday. Some ran, some walked, some just ate (and some did all three!). But one thing is certain: everybody helped! Thank you so much.

A big thanks to all the organizers and everyone who lent a hand funding, promoting, and sponsoring. And a big shout out to all the chefs who raised the bar on what a post-race cookout in a giant tent ought to be. Great food and drink from everybody!

With your participation, we raised over $60,000 to help families facing fetal diseases. The Fetal Hope Foundation will continue to provide so many families with the resources and finances needed to save their babies.

Thank you all for helping us honor Nathanael & Gabriel. We will see you all again next year!

Easter Brunch at Tavolata

Geoffrey — Tue, 13 Mar 2012 21:07:36 +0000

Join us for Easter Brunch on April 8th from 11AM to 3PM.

Easter Brunch Menu

Mains

Scramble with guanciale, mozzarella, basil, tomato 9

Scramble with spicy italian sausage, tomato, spinach, parmesan 9

Scramble with artichoke, peppers, olives, goat cheese 9

Frittata with morels, eggplant, basil pesto, parmesan 9

Poached duck eggs with tomato, rapini, sabayon, brioche 10

Pork ragu, creamy polenta, fried egg, parmesan 12

Spaghetti carbonara, parmesan 12

Grilled French toast with ricotta, honey, fried egg 10

Flatbread panini with prosciutto, mozzarella, basil, aioli 9

Lamb burger with Goat cheese, pickled onion, tomato, watercress, aioli 12

Grilled beef tenderloin with balsamic treviso, fried egg 18

Sides 5

Pancetta
Mixed green salad
Fried fingerlings
Brioche
Rapini
Polenta

Dessert

Zeppoli, panna cotta, gelato sorbet

Sunday Feast: Roast Leg of Lamb

Geoffrey — Tue, 28 Feb 2012 22:22:43 +0000

Roasted Leg of Lamb is the theme for Chef Brandon Kirksey’s March 11 Sunday Feast at Tavolàta. Sunday Feasts are tons of fun and always sellout–don’t miss your chance to get in on the family style fun!

When: Sunday March 11th, 2012 6PM
Where: Tavolata
Why: Roast Leg of Lamb
Cost: $65 per person

2012 Sunday Feasts

April 15 – Rabbit
May 6 – Prime Rib Roast
June 3 – Suckling Pig

Sunday Feast: Lasagna Two Ways

Geoffrey — Fri, 03 Feb 2012 04:48:52 +0000

Chef Brandon Kirksey tackles lasagna, the ultimate comfort food, for his February 12 Sunday Feast. Tavolàta’s Sunday Feasts are tons of fun and always sellout–don’t miss your chance to get in on the family style fun!

When: Sunday Feb 12th, 2012 6PM
Where: Tavolata
Why: Lasagne!
Cost: $25 per person

2012 Sunday Feasts

March 11 – Leg of lamb
April 15 – Rabbit
May 6 – Prime Rib Roast
June 3 – Suckling Pig

Valentine’s Day

Geoffrey — Thu, 02 Feb 2012 20:48:53 +0000

Four restaurants, four chefs, four ways to celebrate Valentine’s Day at Ethan Stowell Restaurants.

Staple & Fancy Mercantile

$80/person
Reservations 5pm – 11pm
206.789.1200

Chef Ethan Stowell and chef de cuisine Branden Karow will create a smattering of starters for the table to share and guests will select options for their pasta, main, and dessert course.

To Share:

Charcuterie: Spicy Coppa, Prosciutto, and Salame
Shigoku Oysters on the Half Shell
Puntarella Salad with Anchovy and Parmigiano-Reggiano
Hamachi Crudo with Grilled Radicchio, Blood Orange and Pine Nuts
Pork Belly with Apples, Walnuts and Arugula

Pasta:

Seared Potato Gnocchi with Artichoke, Taggiasca Olives, and Parsley
OR
Orecchiette with Lamb Ragu, Mint, and Marjoram

Main:
Grilled Beef Tenderloin with Oven Roasted Potatoes, Cipollini Onion Mostarda, and Red Wine Sauce
OR
Roasted Duck Breast with Fried Brussels Sprouts, Shallot Puree, and Aged Balsamic
OR
Grilled Swordfish with Fennel, Oil Cured Olive Puree, Pangratatto, and Fried Salsify

Dessert:
Warm Chocolate Cake with Peanut Butter Gelato and Peanut Brittle
OR
Crème Fraîche Panna Cotta with Blood Oranges

Tavolàta

Valentine’s Day
Regular Menu
Reservations 5pm – 11pm
206.838.8008

Chef Brandon Kirksey will dazzle guests with his creative house-made pastas and seasonal Italian inspired dishes.

Anchovies & Olives

Valentine’s Day
$80/person
Reservations 5pm – 11pm
206.838.8080

Chef Zach Chambers will create a multi-course seafood focused menu giving guests a selection of options for each course. For an additional $15 guests can add three oysters and a glass of Prosecco to their amuse – and really get the romance going!

Amuse:
Penn Cove Select Oyster on the Half Shell with Pickled Onion and Horseradish Ice

Primi:
Hamachi Crudo with Parsnip, Orange, and Pickled Mustard Seeds
OR
Escolar Crudo with Persian Cucumber, Chili, and Mint
OR
Chioggia Beet Salad with Endive, Pecans, Tarragon, and White Anchovy

Secondi:
Salt Cod Ravioli with Apple, Walnuts, and Thyme Brown Butter
OR
Pappardelle with Dungeness Crab, Smoked Tomato, and Basil
OR
Potato Gnocchi with Wild Mushrooms, Sage, and Poached Egg

Piatti:
Grilled Swordfish with Horseradish Cream, Roasted Grapes, and Fennel
OR
Roasted Pork Loin with Creamy Polenta, Escarole, and Pistachio Gremolata
OR
King Salmon with Herbed Fregola Sarda and Arugula-Hazelnut Pesto

Dolce:
Almond Parrozzo with Toasted Almond Gelato and Chocolate Sauce
OR
Chocolate Tart with Vanilla Gelato and Amarena Cherries
OR
Crème Brûlée with Amaretti Cookies

How to Cook a Wolf

Valentine’s Day
$80/person
Reservations 5pm – 11pm
206.838.8090

New chef Jake Martin will create a four-course menu with options for guests to enjoy.

First Course:
Lightly Cured Escolar with Fennel, Orange, and Black Olive Oil
OR
Salt Roasted Beets with Arugula, Pecorino Toscano, and Focaccia
OR
“Vitello Tonatto” Poached Veal, Tuna Conserva, and Black Truffle

Second Course:

Tagliarini with Mussels, Meyer Lemon, and Basil Pangratatto
OR
Gnocchi with Wild Mushroom Ragu, Cavolo Nero, and Parmigiano-Reggiano
OR
Casarecce with Rabbit Sugo, and Marjoram

Third Course:
Braised Pork Cheeks with Apple, Cipollini, and Braising Jus
OR
Seared Day Boat Scallops with Caramelized Cauliflower, Sultanas, and Capers
OR
Grilled Beef Strip Loin with Charred Eggplant, Roasted Hedgehog Mushrooms, and Trampetti Olive Oil

Dessert Course:
Vanilla Bean Panna Cotta with Blood Oranges and Amaretti Cookies
Or
Pecan Tart with Bourbon Ice Cream and Caramel Sauce
Or
Warm Chocolate Cake with Salted Peanut Butter Ice Cream and Chocolate Sauce

Rigatoni for Everyone!

Geoffrey — Sun, 15 Jan 2012 22:49:34 +0000

January 22 marks five years in Belltown for Tavolàta. In celebration of reaching this milestone and as way of saying thanks to everyone who has made Tavolàta a success, rigatoni is on the house!

On Sunday, January 22, everyone who walks through the door will get a bowl of Rigatoni with Spicy Italian Sausage, Marjoram, and Tomato.

“Tavolàta is all about pasta,” says Ethan. “It seems like the perfect way to celebrate our birthday. I mean, who doesn’t like a hearty bowl of pasta with sausage on a cold winter’s night?”

Chef Stowell will join chef Brandon Kirksey and crew in the kitchen for dinner service.