Friday, March 14, 2014

to touch the heart - Dim Sum

Ever wanted to try a bite size order of everything off a menu? Dim Sum brunch could quite possibly be your ticket.

Every weekend our specialty Dim Sum chefs arrive at our Bellevue kitchen ready to prepare for two days of festivities. They unpack their knives, grab ingredients for the day, and create individually stuffed dumplings, and other goodies, ready to be steamed or baked for groups gathering over brunch.

Originally a Cantonese custom, Dim Sum brunch is a weekly tradition for many families and showcases many flavors that satisfy each group members' taste buds.

For the sweet and savory fans ::: barbeque pork stuffed baked hum bao pastries 

For vegetarian friendly fans :::  vegetables wrapped in a spinach infused dumping with sweet pan fried kabocha squash dumpling   

To satisfy a sweet tooth ::: steamed brown sugar sponge Malay cake 

Weekend dim sum hours: 11 am to 3 pm Saturday and Sunday at our Bellevue location

Monday, March 10, 2014

Spring Valley Vineyard

In celebration of Washington Wine Month, join Spring Valley Vineyards' winemaker, Serge Laville, as he explores a selection of his wine portfolio paired with Southeast Asian cuisine on March 19th, at 6PM, at Wild Ginger in Seattle. $95 for the night, not including tax of gratuity - space is limited, call 206.623.4450 to make a reservation 

Spring Valley Vineyards is one of Washington's few true estate wineries, and produces a family of highly acclaimed, estate grown and bottled wines from the land that the Corkrum and Derby families have farmed for over a century. 

Thursday, February 13, 2014

valentine wine pairings

Love comes in many varieties, with an even more abundant variety of ways to express it. On a day dedicated to all forms of love - Valentine's Day - we'd like to help you pair your expression of love with a few of the wine varietals we love

If this Valentine's Day you plan on sharing your feelings with a crush, we recommend doing so while drinking a glass of something exciting - Procesco. The evanescent bubbles tingling your mouth will be reminiscent of the exciting feeling you get right before telling your crush what you think of them. Surprising and exhilarating, each sip of Procesco will be fresh and lively. 
Selection from Wild Ginger's wine list:
Case Bianche Procsecco Superiore Extra Dry, NV, Conegliano Valdobbiadene, Italy 38

For the frisky Valentine's date established on a not-too-serious mindset, we recommend a cheerful Beaujolais. With a playful bubblegum character, Beaujolais is juicy and fun with no bitterness. 
Selection from Wild Ginger's wine list:
Trenel Chermette, 2011, Beaujolais, France 48

Spending your first Valentine's Day together as a couple? We say pick a light and exciting wine that has the potential to last for years, but can be shared in this moment. We recommend a charming and robust Pinot Noir. With a supple and bright personality, Pinot Noir will pair beautifully with the hearty possibilities of the blooming future.  
Selection from Wild Ginger's wine list:
Anam Cara Nicholas Estate, 2012, Yamhill-Carlton, OR 78
Stoneburn, 2011, Marlborough, New Zealand 41
Walter Scott La Combe Verte, 2010, Willamette Valley, OR 59
Maison Roche de Bellenne Vieilles Vignes, 2010, Bourgogne, France 51

If it feels like the first time this Valentine's Day, but you've been expressing your love for years now, we recommend a familiar and unwavering Syrah. Like a love that has lasted throughout the years, Syrah is luscious, bright and textured in character.
Selection from Wild Ginger's wine list:
L'Ecole N 41, 2009, Columbia Valley, Wa 52
Betz Family Winery La Sereene, 2008, Yakima Valley, Wa 88
Owen Roe Lady Rosa, 2010, Yakima Valley, Wa 77
Domaine Faury, 2006, Saint Joseph, France 66
Guillaume Gilles, 2007, Cornas, France 85

Bordeaux - one of the most timeless varietals would pair sweetly for Vintage Valentine's. Built for time, Bordeaux is rich, deep and enduring while expressing a long and strong tradition. Similar to a vintage love, Bordeaux ages miraculously. 
Selection from Wild Ginger's wine list:
Cadence Coda, 2011, Red Mountain, Wa 59
Le Ringue, 2011, Bordeaux, France 38
Grand Bateau, 2011, Bordeaux, France 45
Château Fonplégade, 2006, St-émillion Grand Cru Classé, Bordeaux, France 78

Tuesday, February 4, 2014

a treat from our private dining & catering department

Wild Ginger Seattle welcomes all groups of ten or more to join them during the week of February 16th-23rd. All private rooms booked during this week will enjoy zero private dining fees or minimums. 

::: Private Event Spaces Available :::

Dragon Room - a very private and exclusive space, perfect for discrete dinners and cooperate meetings - seated capacity 10 people 

Lion Room - a semi-private room overlooking Union Street, situated in our dining room separated by louvered shutters - seated capacity 20 people

Mezzanine Private Rooms - for ultimate flexibility, we provide four rooms that can be connected for large parties or separated for smaller groups - seated capacity 16-64 

To inquire about availability, or find out more, please call our Private Dining and Catering Department at 206.838.4312. Be sure to mention this blog to receive your waived food and beverage minimum. Tax and service charges still apply to all private dining parties. Offer ends February 23rd.

Wednesday, January 15, 2014

a time for firsts

Our cellar list is jammed packed with innovation from the past and present. In the spirit of the New Year - a time for firsts - we'd like to highlight a few firsts from one pioneer that helped shape the most popular celebratory varietal in your glass this season, Champagne. 

In the early 1800s, after the development of the great Champagne Houses in France, Perrier - Jouët was the first House to add a vintage on its bottle, thus echoing this trend throughout all of Europe and beyond.  

Photo Courtesy:

Art Nouveau was the first style of art of its kind, and one of the artists fashioning its style was Perrier-Jouët glassmaker, Emile Gallè, who designed the iconic anemone wreathed in gold that would later be placed on the Belle Epoque vintage in 1964. Originally individually painted on each bottle, the design contributed to the beginning of visual art playing a supporting role in the art of wine making.  

To celebrate the first month of the New Year, do something for the first time today! Think we'll start by having a glass of our signature Confucius Says! paired with our Young Mountain Lamb and Bangkock Boar Satays. 

Monday, January 6, 2014


An aromatic is transforming meals into bold culinary experiences while wafting warm fragrance throughout kitchens all over the world. The culprit? Garlic!

Garlic, Bawang Putih in Indonesian and Malay, Kha in Thai, and Reing in Vietnamese is native to Central Asia, but is used in everyday cooking, globally. Containing Allicin - an antibacterial, and anti-fungal, compound said to inhibit the growth and reproduction of germs, garlic not only tastes good, but is good for you.  It is filled with antioxidant properties that promote the well-being of the heart while aiding in maintaining blood circulation and decreasing blood pressure.

A few methods can be used to capture Garlic's distinctive, deep, flavorful essence in cooking:

1) Store your fresh garlic in an uncovered, or loosely covered, container in a cool, dark place away from exposure to heat or sunlight.

2) To chop garlic, smash a clove with the side of a knife to loosen the skin so that you can peel it off easily, then chop it with a sharp edge before using a garlic press.

3) Garlic is a aromatic which means the easiest way to bring out its full flavor when stir-fry cooking, is to add your desired amount to your oil, cook to a golden brown before adding your veggies, meats, and spices.

How to make Garlic Oil :::
Heat a small skillet over medium heat for 40 seconds and then add 3 tablespoons peanut oil. Add 1 tablespoon minced garlic and cook for about 30 seconds, until golden. Remove from the heat. Store in an airtight container in the refrigerator for up to 1 week. Serve at room temperature. Store in an airtight container in the refrigerator for up to 1 week. 

Wednesday, December 11, 2013

Meet Sherry Arntson ~ General Manager - Wild Ginger at The Bravern

With an extensive 30 year background in the food and beverage industry, Sherry Arntson, excels in her ability to deliver superior guest service and delicious mouth-watering dishes. By striving to go above and beyond the expectations of her guests, Sherry takes tremendous pride in the satisfaction of all who visit.

Executives and Foodies alive, we all have one thing in common; we love good food. Whether it's for drinks and appetizers of a full course dinner for 10, Sherry treats everyone equally and with the highest regard.

As a native to the Pacific Northwest, Sherry is married with two grown children. She spreads her time away from the restaurant with her daughter, who is a chef with sights on opening her own restaurant, and also taking with her son, an office with the Colorado Police Department. Nothing brings her more joy than watching them become successful professionals in careers they love.