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

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. 

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

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.

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: www.perrier-jouet.com

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. 

garlic

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. 

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