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.  

Meet Mark Thostensen ~ Manager/Wine Director: Wild Ginger Bellevue

From sous chef to flair bartender, craft barkeep and then sommelier, Mark spent over twelve years knee-deep in every aspect of the restaurant life. He always had a strong affinity for the craft cocktail world, adores the juice of barley, and is a complete scotch nerd. His passion for wine, however, only truly began with a less-than-thought through decision to sit for the Court of Master Sommeliers intro exam. By the time Mark passed his certified exam, he was a full-fledged oenophile, he had drank the Kool-Aid and was hooked on a life in wine.

Mark has been a part of Wild Ginger since 2011. He enjoys the challenge of pairing international wines with the diverse world of Southeast Asian cuisine. Now Mark turns his focus on education, not only for guests, but for his colleagues and other aspiring wine professionals. Next up - the Certified Cicerone exam and Certified Specialist of Spirits.

When not jetting around the Wild Ginger opening esoteric vintage Riesling bottles, you can usually find Mark cooking with his wife, catching up on TED talks, or playing video games. A Theatre and Drama major from Indiana University with a minor in Voice, there is also a good chance you can find him poking around underground gorilla theatre troupes and off-off-broadway productions. 

a gift from our cellar

This holiday season, complement your seasonal feast with a holiday wine 4-pack from the cellar at Wild Ginger.

On the menu...

French Sparking ~ Reception

Domaine J. Laurens. Brut NV

60% Chardonnay, 30% Chenin Blanc, 5% Mauzac, 5% Pinot Noir

Produced by Limoux (Southwest France) near Carcassonne, it is the oldest sparking wine appellation of Franc. Winemaker Michel Dervin blends the four authorized grapes in the appellation to create a sparkler that could easily sell for twice the price. Michel also has an estate in Champagne, and he believes in the celebration of life and creating sparking wines that can accompany the big, small, and everyday occasions.

Crisp White ~ 1st Course

Va Piano 'Bruno's' Sauvignon Blanc 2012

2012 is a vintage to remember with the high temperatures in late spring through summer. Along with three months without rain, it created a nearly perfect growing condition for producing grapes in the Columbida and Walla Walla Valleys. The combination of conditions not only produced exceptional grape quality, but quantities were up as well over 2011's smaller crops. There will be great things to come from this vintage. 

Light Red ~ 2nd Course

Stoneburn Pinot Noir 2011

Stoneburn vineyard was planted in the central Wairau Valley in Marlborough, 1989. The soil is old riverbed, very stoney with underlying loamy soil producing relatively light crops by very flavorsome fruit for fresh, lively, and well-balanced wines. Stoneburn was named to reflect the North Otago and Scottish heritage, in the stoney site.

Bold Red ~ 3rd Course

Confucius Says... Red Blend by Fall Line Winery

41% Cabernet Franc, 37% Merlot, 15% Cabernet Sauvignon, 7% Petit Verdot

"They who know the truth wine are not equal to those who love it, and they who love it are not equal to those who delight in it." - Confucius 

Made by Tim Sorenson of Fall Line Winery, commissioned by the Wild Ginger and designed by Mike Klay of Powerslide Design Co., this classic Bordeaux blend is exceptionally elegant, balanced, and approachable.

Fall Line Winery, named after the natural line of descent on a slope, focuses on instilling grace and depth to their wines. It's a sincere delight to know this philosophy is blended into our signature wine. Available only at Wild Ginger Seattle, Wild Ginger at the Braven and The Triple Door. 

Purchase your holiday wine gift pack at Wild Ginger in Seattle $60 

1401 3rd Avenue, Seattle Wa 98101

Available November 23rd until the end of December, while supplies last.  

thanksgiving holiday at wild ginger

This year, add an unconventional spin to your Thanksgiving tradition and plan your private dining experience with our house specialty, succulent fragrant duck spiced with cinnamon and star anise.

Book a seasonal party, of 12 or more, between today and December 1st and enjoy a complimentary platter of our traditional Chinese almond cookies. Typically given as gifts to family and friends, traditional Chinese almond cookies are a lovely way to sweeten your party.

Please note we're closed on Thanksgiving Day. To redeem this offer, mention the word "COOKIES" when making your reservation with our Private Dining & Catering Department, at 206.838.4312 or email wgprivatedining@wildginger.net 

holiday season has arrived... let the parties begin

It's that delightful time of year! The time of year when we gather together to celebrate with holiday parties filled with multiple toasts, scrumptious eats and contagious laughter. But not all holiday parties are the same...

To celebrate this joyous time, we're here to help you create an unique experience for your guests - whether it be an intimate dinner party of 10, or a networking reception of hundreds, we can accommodate your specific wants.

Already have your desired event space in mind? Our catering team will bring Wild Ginger cuisine to your party to serve you and your guests.

Treat your holiday guest this year with something distinctive and unique. Invite our professional lounge team to help you create a signature cocktail designed specifically for your special event. Keep the recipe and relive the joy of your event time and time again.

For more information, please contact our Private Dining & Catering Department at 206.838.4312, or fill out a private event inquiry form on our website.

confucius says

We've teamed up with Fall Line Winery to create our second release of the Bordeaux-inspired Confucius Says. Fall Line Winery (named after the natural line of descent of a slope) focuses on instilling balance, grace and depth into their wines. It's a sincere delight to know this philosophy is blended into our signature wine. Available only at Wild Ginger and The Triple Door.

41 % cabernet franc : 37% merlot : 15% cabernet sauvignon : %7 petit verdot 

"Ripe cherries, cassis, fresh picked raspberries and a hint of menthol. The Cab Franc really comes forward with dried violets, worn leather and a touch of bramble. Lovely balance of fruit, with juicy acidity, ripe tannin and a long, clean finish." - Cortney Lease, Company Wine Director, and Mark Thostensen, Sommelier 

We've gone mobile!

Our website is growing up so fast! We couldn't be more proud to say... we've gone mobile! You can check out our fancy new digs, courtesy of OpenTable, right now - if you'd like ::: http://wildginger.net/

Tom Douglas Restaurants' 2nd Annual Croquet Tournament

We spent the afternoon enjoying some tunes, catching some rays, eating hot dogs, drinking scrumptious cocktails, raising money for Food Lifeline and gettin' our Croquet on at the Tom Douglas Restaurants' 2nd Annual Lawn Party and Croquet Tournament. It was a ball! The Fragrant Ducks, representing Wild Ginger in Bellevue, won first place in the tournament! Way to go, guys! 

   

Cheers to our stellar Sommeliers!

We're elated beyond words to see both of our locations listed in Wine Spectator's Restaurant Wine List Awards of 2013.

Wild Ginger in Seattle ::: Grand Award (Grand Award since 2009)

Wild Ginger at The Bravern ::: Best of Award of Excellence

We would like to congratulate our Company Wine Director, Cortney Lease, and her amazing staff of stellar Sommeliers: April Pogue, Andrea Wolf, Mark Thostesen, David Chou and Rob Ord.

To see the complete list, pick up a copy of Wine Spectator's latest issue which hit newsstands on July 23rd. 

Wine Enthusiast's 100 Best Restaurants in America

Wild Ginger has been listed in Wine Enthusiast's 100 Best Restaurants in America of 2013!

It's an honor to be joining such fabulous Washington restaurants, including The Herbfarm, Canlis, The Marc Restaurant, and Purple Cafe and Wine Bar on this prestigious list. 

Cheers!

The Summer's Tastiest Contest

For the month of July, our Bellevue location is joining over 20 other delicious Eastside restaurants in this summer's tastiest contest. This summer don't just dine. DINE TO WIN. Dine with us throughout the month of July and enter to win one of three grand prizes: Trip to Napa Valley or Lake Chelan, or $1,150 in dining cards! This is all sounding pretty yum, right? Stop in and order off our Wild Ginger at The Bravern menu to enter, and join in on the scrumptious fun. 

Pictured:

Hanoi Tuna ~ fresh sashimi grade ahi tuna marinated with shallot, garlic, 

and turmeric, seared rare, and served with almonds, dills and scallion oil 

Pictured:

Seven Element Soup ~ egg noodles in a rich coconut curry chicken soup. 

Topped with coriander, scallions, shallots, chilies, lime juice, 
soy sauce, and crispy noodles.

Summer of Riesling 2013

While Winter is for cuddling up on the couch - in a warm, cozy sweater - with a big glass of Cab Sauv, Summer is for relaxing on the deck with a refreshing glass of Riesling. Summer is here, and even though we say Riesling pairs well with anytime of the year, now is the time to celebrate it's bright flavors during Summer of Riesling 2013.

We opened the Summer of Riesling with our Masters of Riesling Dinner featuring: Cornelius Donnhoff - Donnhoff, Andreas Heutwohl - Doktor Deinhard, Johannes Leitz - Leitz, Georg Prieler - Prieler, Michi Moosbrugger - Schloss Goblesburg, for a night of 9 different wines paired with 5 courses designed by our Executive Chef, Jacky Lo. 

We have another Riesling winemaker dinner 'round the corner.... dates/time to be determined. To stay up to date on all wine-centric news, sign up to receive news from The Underground Cellar. 

Also, in the Summer of Riesling glass this year, Burlesco DiVino: Wine in Rome - Lily Verlaine & Jasper McCann, producers of the wildly successful burlesque extravaganzas "Land of the Sweets: The Burlesque Nutcracker" and "Through The Looking Glass: The Burlesque Alice in Wonderland" will intoxicate us in a celebration of wine, beauty, and frivolity across time in The Eternal City - this August 21-24 at The Triple Door. RSVP here>>

The sweetest thing! We've teamed up with Seattle's finest Gelati & Cafe, Procopio Gelateria, to make a Riesling flavored sorbet available all summer long! Yum.

Join us in celebrating Germany's Queen of all wine- Riesling- during Summer of Riesling 2013! 

Masters of Riesling Dinner | June 20th | Wild Ginger

Many would say that Riesling is Asian cuisine's finest partner. Find out how perfectly the two match at this extraordinary Riesling dinner with dishes prepared by our Executive Chef, Jacky Lo.

The night's line-up includes:

From Germany:

Cornelius Donnhoff - Dönnhoff

Andreas Huetwohl - Doktor Deinhard 

Johannes Leitz - Leitz

From Austria:

Georg Prieler - Prieler

Michi Moosbrugger - Schloss Goblesburg

5 course dinner + 9 different wines

$125 per person (not including tax or gratuity)

Thursday, June 20th, 2013 | 6PM

Wild Ginger in Seattle | 1401 3rd Ave 

To make a reservation, email undergroundcellar@wildginger.net 
or call our front desk at 206.623.4450 

Wild Ginger has earned a 2013 Certificate of Excellence

We're proud to be recognized as one of the top-performing businesses on TripAdvisor with the 2013 Certificate of Excellence award.

We received the award based on reviews from the people who matter most - our guests! It is given to businesses that consistently earn high ratings form TripAdvisor travelers. This prestigious award places use in the top-performing 10% of all businesses worldwide on TripAdvisor. A huge thank you everyone for recognizing Wild Ginger as a world-class restaurant.

View award ::: Wild Ginger

Read/submit reviews here ::: Wild Ginger on TripAdvisor 

Meet Scott Campbell

We're pleased to introduce to you a new member of our Wild Ginger team - Mr. Scott Campbell. As our new Director of Operations, Scott was kind enough to answer a few questions about his connection to the food world.

Wild Ginger: How did you first hear about Wild Ginger?
Scott Campbell: I've known about Wild Ginger for years. They have always had a great reputation in Seattle.   The first few times I had the opportunity to dine here, I remember being really impressed... I still am.

WG: What is your favorite dish?
SC: One of the best aspects of my training was trying every dish. One dish that I was completely blown away by was the Seabass with green mango. The flavors are amazing and the crisp texture of the mango adds such a dynamic aspect to the dish.

WG: Where were you before Wild Ginger?
SC: I spent 17 years with the Pacific Coast Restaurants, moving up and down the West Coast, and joined Restaurants Unlimited when the two companies merged. I spent a few years as a Regional Director and was responsible for eight restaurants over five states. I left RU after 22 years to join Mama Stortini's. I worked in the Puyallup store for 8 months before joining the team at Wild Ginger.

WG: The restaurant business can be very demanding, how do you spend your free time... when you have it?
SG: Most of my free time is spent with my family. I have a beautiful wife of nine years, a four-year-old daughter and a one-year-old son. We enjoy spending time cooking in the kitchen, swimming at the pool, and playing at the park. Some of my other hobbies include golfing and brewing beer.

WG: Describe Seattle's restaurant industry in three words:
SG: Evolving, growing, and dynamic

WG: Our menu is inspired by trips to Southeast Asia. Have you been to Southeast Asia? If so, what was your experience like?
SG: I was able to visit Hong Kong shortly after my 21st birthday. The trip was a gift from my brother who was currently living there. The experience was amazing. I stayed in a village 45 minutes outside of the city, so we were able to visit the local markets and experience the cuisine. My brother was in Hong Kong building cellular towers, so we were able to climb to the top of most sky scrapers and the view was spectacular.

WG: Do you like to cook at home? If so, what do you usually make?
SC: I love to cook at home. When I was younger, I thought I was going to become a chef so I have always had a passion for cooking. I'm not sure I have a standard "go-to" dish at home, but some of the family favorites include rigatoni bolognese, chicken lettuce wraps, and my daughter's favorite banana french toast.

WG: Does your family listen to music while cooking? If so, who do you listen to?
SC: We enjoy listening to music while we are cooking. The variety ranges depending on who's making the decision... We go from Taylor Swift (when our daughter is choosing), Eric Hutchinson, Parachute, and even throw in some Hawaiian tunes from Anuhea.

WG: Fill in the blank: The kitchen is not complete without ____.
SG: My family.

Even though Scott spends a portion of his day in our offices, he can almost always be found mingling throughout the restaurant and in the kitchen. Feel free to come by and say hi to our new Director of Operations- Scott Campbell!

Sparkling Spring

"Burgundy makes you think of silly things, Bordeaux makes you talk about them and Champagne makes you do them." -Jean Anthelme Brillan-Savarin

Spring has arrived! For the month of April, we will be offering an effervescent tasting menu including multiple sparkling wines, of different styles, paired with small appetizers from our Executive Chef, Jacky Lo.

Stay tuned for more details! 

Seattle Restaurant Week Spring 2013

Like the seasons changing from Winter to Spring, Seattle Restaurant Week comes just when expected, but keeping true to Seattle's unpredictable seasonal characteristics- the menus are ever changing. This Spring, Wild Ginger will join over 160 participating restaurants in showcasing the local culinary stage during Seattle Restaurant Week.

What: Seattle Restaurant Week at Wild Ginger ~ Taste a selection of Southeast Asian eats designed, especially for Seattle Restaurant Week, by Executive Chef Jacky Lo. Choose your favorite course option during our 3 course lunch for $15, and during our 3 course dinner for $28.

Where: Wild Ginger in Seattle and Bellevue

When: April 7th-11th and 14th-18th during lunch (excluding Sunday) and dinner service

Seattle Restaurant Week at Wild Ginger Menu

(available for lunch and dinner, smaller plates during lunch) 

starters ~

asparagus & prawn satay ::: grilled hand-pounded prawn wrapped asparagus

cantonese beef satay ::: Canton beef marinated in shaoxing rice wine, black pepper, and oyster sauce, skewered and grilled 

vegetable fritter ::: fried sweet potato, asparagus, onion, and eggplant with cucumber relish

 

entrees ~ accompanied by sichuan green beans and your choice of jasmine white or whole grain brown rice

steelhead salmon ::: fresh, Oregon, pan-fried steelhead salmon topped with spicy tomato sambal and cilantro

chicken rendang ::: thighs and drumsticks, on the bone, in a Maylay style coconut curry with fresh turmeric, lemongrass, galangal and garnished with mint

twice cooked pork belly ::: pork belly steamed then wok-fried with cabbage in a sichuan chili bean paste
rama setu ::: eggplant, lemongrass, tofu, sweet potato, daikon and red onion in a Southeast Asian curry 

dessert ~

ice cream or sorbet ::: mango, coconut, ginger or vanilla blackberry swirl

Reservations are encouraged. For Seattle 206.623.4450 and Bellevue 425.495.8889

Selbach-Oster Dinner with Johannes Selbach

Selbach-Oster | February 7th | 6PM | Wild Ginger in Seattle

Join us for our first winemaker dinner of 2013! 

A meet the winemaker dinner featuring a selection of Selbach-Oster wines, paired with Wild Ginger's Southeast Asian cuisine, presented by Johannes Selbach.

Ancestors of the Selbach family have been cultivating Riesling, on their family estate nestled on the hills below the Mosel, since the 1600's. Today, Johannes Selbach and his wife Barbara are paying homage to the long standing family tradition of producing high-quality German wines.

But what about Oster? Johannes' great-grandfather, Matthias Oster-a cooper by profession- handcrafted his own oak barrels, which were graciously filled with Selbach wine. The barrels were then stored on the family's steamship and shipped down the Mosel, and the Rhine, to the North Sea ports. The winery continued to develop as a top estate in the region offering a broad and comprehensive range of distinguished German Selbach-Oster wines.  

Meet winemaker Johannes Selbach while sampling a selection of his wines paired with the robust flavors of Wild Ginger at the Selbach-Oster winemaker dinner on February 7, at 6PM, at our Seattle location.

$75 per person, not including tax and gratuity. Space is limited, to reserve your seat, call 206.623.4450. 
*out of courtesy for our guest winemaker, please allow 24 hour notice for cancellations