Tagged vendors

I Love EWE!

Lamb-Lovers-LogoFebruary isn’t just the time for Valentine’s and romantic love it’s also a time to celebrate LAMB! American Lamb Lovers Month is full of fun and goodies including giveaways, events and delicious recipes.

Pop over to the American Lamb website and find out your “Lamb Language of Love” by taking their Lamb Lovers Libs quiz! EWE could be a “Classic Romantic”, “Homebody Lover” or even “Looking for Love”. And the best part?  EWE will be entered in a contest to win one of these LAMBTASTIC prizes!

  • Week One: 8 American Lamb Shanks & a Dutch Oven
  • Week Two:  Racks & Roses – 2 Racks of American Lamb & a Dozen Roses
  • Week Three:  5 Pounds of Ground American Lamb & Moscow Mule Mugs (8)
  • Week Four:  $500 gift card to Sur La Table

Stop by the American Lamb Experience at the Seattle Wine and Food Experience where you will enjoy Brews & Ewes! Featuring Stella Artois, 10 Barrel, Elysian Brewing and Goose Island paired with four chefs and their creative American Lamb inspired bites. Find the best beer pairing for these lamb bites including:

The Fairmont Olympic – Chef Gavin Stephenson
Smoked lamb meatballs with celeriac gnocchi

Frol!k Kitchen & Cocktails – Chef Adam Stevenson
Soy and ginger braised lamb with sesame sticky rice cake and lemon grass curry aioli

Trellis Restaurant – Chef Brian Scheehser
Lamb pastrami on a pretzel crisp with sauerkraut mustard

Uli’s Famous Sausage – Uli Lengenberg
Lamb sausage

Take a Bite on the Wild Side

As a hunter, we humans have long recognized that there are many delicious meats out there. From the tiny quail and rabbit to the medium sized goats, venison and beef cattle to giant bison and water buffalo.

Just a few generations ago wild game was the largest part of the average American diet. We lost this vital connection to the land, as the move to city living meant relying on corporately owned factory farms. Domesticated and easily produced choices for meat selections quickly became limited to beef, pork and chicken.

7483d6ff-bde3-4cd6-ba51-dab7cc79ab96Fortunately, there is a renewed and growing interest in wild game birds and animals. Educated “locavores” and true gourmands alike are demanding more choices, especially in regions suited for raising delectable and indigenous game.

For the past twenty-five years, Nicky Farms has been bringing this assortment of meats to fine dining restaurants and select markets in the Northwest. As a butcher and purveyor of specialty game and high quality meats, Nicky Farms strives to support local ranchers and growers while providing high quality, sustainable and locally raised meats.

Bringing chefs and epicureans authentically American meats is Nicky Farms’s goal. Rabbit, quail, fallow venison, Northwest elk, water buffalo, emu, bison and soon chicken are just some of the offerings Nicky Farms has coming from its own farm plus a group of family-owned, sustainable farms and ranches across the Northwest.

Geoff Latham
Geoff Latham, Owner & President of Nicky USA

On Nicky Farms’s own 36-acre farm in Aurora, Oregon and on the partner ranches and farms, the animals are born and butchered in one place. This results in not only the best humane practices, but the finest natural game birds and meats of exceptional flavor. The non-gamy flavor profile of these farm-raised specialty meats comes by allowing the animals to graze stress free and harvesting gently.

Always being on the lookout for new taste temptations, Nicky is introducing a unique, wild and delicious product from the Hawaiian Islands: Wild Hawaiian Venison. Working with partners on the islands, Nicky is now able to supply Nui Venison.

Axis Deer
Axis deer, also known as chital deer or spotted deer.

The Nui Venison comes from Axis Deer, which were introduced to the Hawaiian Islands in the late 1800’s by King Kamehameha V from India. Hawaii’s wild population is now more than 100,000 on Moloka’I, Lan’I and Maui. Unfortunately the deer, as a non-native species, are causing a host of ecological problems on the islands. Harvesting the wild deer not only provides a great source of game meat, but also helps protect native Hawaiian plants and wildlife from possible extinction. The largest of the tropical deer species, Axis Deer have evolved in Hawaii without the stresses of seasons, migrations and predators—the result being less than 1% intra-muscular fat and a subtle and full-flavored taste.

Nicky Farms products are available from Eugene to Seattle at New Seasons Markets, Barbur World Foods, Zupans Markets, Fitts Seafood, Central Co-op, Don & Joe’s, Metropolitan Market, Olympia Local, Paris Grocery, Rainshadow Meats and more.

Come get a taste of the wild with Nicky Farms at the Seattle Wine and Food Experience, Sunday February 21st. Chef John Sundstrom of Lark and Bitter/Raw along with Januik Winery’s Chef Seth Fernald and Sous Chef Jeff Zanatta will be dishing up Caribbean-inspired goat and wild Hawaiian venison.

POP! Brings the Bounty of the Sea

POP! Bubbles & Seafood Oystersbrings the bounty of the sea to McCaw Hall on Saturday, February 20. More than 40 sparkling wines from around the world will be paired with bites from 16 of Seattle top restaurants.

Seafood bites include:

Anthony’s
Freshly shucked Pacific Northwest oyster on the half-shell topped with crème fraiche and caviar

Artusi/Spinasse
Salt cod with paddlefish caviar and sesame crisp

Barking Frog
Ahi (raw), foie gras, black garlic, radish, beet, olive oil

Bling Pig Bistro
Clam escabeche and smoked lardo toast

Copperleaf Restaurant
Smoked sable fish

Duke’s Chowder House
Kickin’ wild Alaska salmon and organic potato prawn cake drizzled with basil citrus vinaigrette

Gnocchi Bar
Dish to be Announced

Lloyd Martin
Tuna tartare with mango and shrimp puff

Long Beach Peninsula
Smoked oysters, smoked salmon and smoked tuna

Naka Kaiseki
King crab with miso vinaigrette

Orfeo
Alaskan spot prawn crudo with kumquat nage, pickled radishes and chiogga beet relish

Savor … McCaw Hall
Tuna poke with mango, pineapple, wasabi pudding, avocado, lime

Triple chocolate mousse with griottines, hazelnut crunch and spiced orange gelee

Seattle Caviar
Mini caviar pies with paddlefish, salmon and golden whitefish caviar

Taylor Shellfish
Shigoku, Kumamoto and Pacific Oysters

Trace
Shrimp and crab wonton ravioli with green Thai potato curry

Tulio
Scallop, preserved wild mushrooms and white truffles

To add a sweet note to the event three pastry chefs from Ethan Stowell Restaurants, Dahlia Bakery and Snoqualmie Casino will present desserts in the Cacao Berry Chocolate Salon.

For a full list of the sparkling wines and other fantastic elements at the event visit seattlewineandfoodexperience.com/pop-bubbles-seafood.