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.  

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

Soft-shell crab is back!

It's soft-shell crab season and Wild Ginger is featuring two distinctly prepared dishes  :::

Vietnamese Soft-shell Crab ~ garlic, shallot, black pepper and fish sauce
Cantonese  Soft-shell Crab ~ salt, pepper, golden fried garlic and red chilies

For those of you wishing to bring the tastes of Wild Ginger into your home, here is a soft-shell crab recipe we recommended :::

To start, live crabs are the best, but they're not very easy to find. When selecting your crab, your nose will tell you what's good. Trust your instincts. When fresh, crab smells clean and astringent mimicing the scent of sea mist. To clean, hold the crab in one hand and while using a pair of kitchen shears, cut off the front of the crab, about 1/2 inch behind the eyes and mouth. Squeeze out the contents of the sack located directly behind the cut you just made. Rinse and pat dry.

For the crust:
1 cup of peanut oul
1 1/2 cups of rice flour
1/4 tsp salt
1/4 tsp black pepper
2 eggs

For the sauce:
1- 1/2 Tbl thin sliced shallot
1 tsp finely chopped garlic
1 Tbl inely sliced lemongrass
1/4 cup chicken stock
1 Tbl fish sauce
1-2 tsp sugar (varying depending on prefence)
1 tsp black pepper

Heat oil in large saute pan until it reaches 325 degrees. Sift flour, salt and pepper together. Beat eggs in separate bowl. Immerse cleaned crabs in egg misture. Drain slightly then roll into flour mixture. Pan-fry until golden bwon (use caution as oil may splatter). Drain on paper towel. Remove all oil from the pan except one tablespoon. Fry shallots in this oil on medium high heat until golden, then add garlic and lemongrass, stirring constantly until fragrant, about one minute. Add chicken stock, fish sauce, sugar and pepper and stir to combine. Taste and adjust seasoinings to preference. Place crabs in pan and gently turn to coat with sauce. Plate and garnish with rough chopped cilantro. Enjoy!