Friday, July 22, 2011

Scallop and Chive Dumpling Recipe

Chef Jacky will be preparing the delectable, pan fried, Scallop and Chive Dumpling Dim Sum dish live on a segment of Q13 Fox News This Morning on Monday, July 25th at 9:00 a.m. We invite you to follow along with Chef Jacky as he demonstrates the proper techniques used to create a spectacular Dim Sum dish. To give you a head start, here is the recipe Chef will be following. And you thought that was it? Jake will be in the studio recommending the most fitting wine pairings for this particular recipe. This should not be missed.

Scallop and Chive Dumpling

Serving: 25 dumplings

For filling:

1lb fresh scallop, chopped
1/2 lb garlic chive, chopped
3g salt
8g sugar
15g potato starch
1/2 tsp oyster sauce
1/2 tsp fish sauce
1 tsp oil
1/2 egg white
pinch of white pepper
dash of sesame oil

Combine all ingredients together and mix well, set aside.

For wrapper:

11/2 cup wheat starch
1 cup tapioca flour
1/2 cup potato starch
boiling hot water

Combine all dry ingredients and mix well. To make the dough, slowly pour dry ingredients in hot water and mix to form a clay consistency.

To make dumpling (see chef Jacky Lo demonstrate on Q13 Morning News):

1. Take a piece of cherry sized dough and roll it into a ball, press the ball flat with a knife or rolling pin to form a round wrapper.

2. Place 1 oz of filling in the center of the wrapper, close the end by folding the edge into the center.

3. Steam the dumpling for 3-4 minutes, remove from steamer, and brush the dumpling with sesame oil, pan fry dumpling until slighty brown on both sides.

Serve while it’s hot.

Join Wild Ginger for various Dim Sum delights off the Weekend Brunch Menu 11:30am -3pm on Saturday and 12pm-3pm on Sunday only available at The Wild Ginger Bravern in Bellevue.

Thursday, July 21, 2011

Menu for an Evening with Terry Thiese

We're getting super excited about our seminar/dinner with Terry Theise coming up on Sunday, July 31st at 5:30. Terry is a James Beard Award-winning importer of Austrian and German wines, and a really fun guy who loves Riesling.

Chef Jacky just sent me the menu, and it looks spectacular:

2009 Hiedler Riesling Urgestein, Kamptal, Austria
Imperial Tuna
Thai Chicken Satay

2009 Hirsch Riesling Zobing, Kamptal, Austria
2009 Hirsch Riesling Heiligenstein, Kamptal, Austria
Thai Style Fresh Spot Prawn Sashimi
Papaya Salad

2009 Joh. Jos. Christoffel Urziger Wurzgarten Kabinett, Mosel, Germany
2009 Willi Schaefer Graacher Himmelreich Kabinett, Mosel, Germany
Scallop and Chive Dumpling
Bangkok Boar Satay

2009 Hexamer Meddersheimer Rheingrafenberg Kabinett, Nahe, Germany
2009 Strub Niersteiner Paterberg Spätlese, Rheinhessen, Germany
Salmon in Young Coconut
Spinach with Ginger and Garlic

2009 Josef Leitz Rudesheimer Klosterlay Kabinett, Rheingau, Germany
2007 Josef Leitz Rudesheimer Berg Schlossberg Spätlese, Rheingau, Germany
American Wagyu Beef Grilled with Homemade Oyster Sauce
Wok Fried Gai Lan with Chinese Sausage
Seafood Fried Rice

2008 Joh. Jos. Christoffel Erdener Treppchen Auslese**, Mosel, Germany
Bouncy Riesling with Fresh Fruit

This dinner takes place at Wild Ginger Seattle
at 5:30 pm on Sunday, July 31st
reservations can be made by calling the front desk at (206) 623 4450
price is $75 not including tax & gratuity ($99 inclusive)

Monday, July 18, 2011

Summer of Riesling Updates

Thank you to everyone who has joined us so far for The Summer of Riesling. If you haven't gotten down to one of the restaurants yet (or just want MORE!), never fear. We've posted a bunch of calendar updates, including some new events here.

Also, we wanted to tell you about the Heed the Hedonist Riesling Haiku Contest, which you can enter,
here in order to win great Riesling prizes (actually prize, but it's really great).

Friday, July 8, 2011

Confucius Says Winemaker Dinner Menu

Confucius Says & àMaurice Cellars

Winemaker Dinner
Wild Ginger at The Bravern 6:30 pm Thursday, July 14th

àMaurice Cellars Viognier 2009
Imperial Tuna
Sesame Beef Rolls

àMaurice Cellars Chardonnay 2008
Vietnamese Style Soft-shell crab
Chang Mai Fish cake

Confucius Says (Cabernet/Merlot/Cabernet Franc) 2009
àMaurice Cellars Syrah/Grenache 2008
Solo Ltik (Thai style twice cooked duck)
Szechuan Green Beans
Pickled Ginger and Scallion Beef

àMaurice Cellars Malbec 2008
àMaurice Cellars Tobey 2008
Nam’s Lamb Chops
Black Bean Asparagus
5-spice Hoisin Grilled Chicken

$69 person ($90 including tax & gratuity)

Wednesday, July 6, 2011

Join us for Sips and Sounds at The Bravern

Join Wild Ginger, The Triple Door, and The Shops at The Bravern every Thursday in July and August from 5:30 to 7:30pm to toast to sunshine, live music and tasty drinks.

Wild Ginger at The Bravern will be hosting an outdoor fireside lounge at The Bravern in Bellevue with extended happy hour food and drinks. Guests can also enjoy other tasty treats from Trophy Cupcakes. Each week The Triple Door has selected a live artist to perform as well as a carefully crafted cocktail from Wild Ginger to benefit the Susan G. Komen 3-Day for the Cure Walk.

• July 14:
Dan Rapport
• July 21:
Terry Evans and the Big City Rollers
• July 28:
Tor’s Blues Machine
• August 4:
Lydia Ramsey & Bud Ransom
• August 11:
Charles Mack
• August 18:
Vunt Foom
• August 25:
Jelly Rollers

This event takes place at The Bravern, in Bellevue. No reservations or tickets accepted or required, just show up and enjoy the music, drinks, food and sun.

Wild Ginger at The Bravern is Bellevue's premier Asian restaurant, featuring authentic, freshly prepared cuisine that spans the Pacific Rim from China to Indonesia, Malaysia, Thailand and Vietnam.