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.

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. 

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 

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! 

   

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 Photo Contest

The biannual bringing together of foodies, chefs and casual diners has arrived! Wild Ginger (Seattle and Bellevue) is joining 150 area restaurants for the fall run on October 14-25 (excluding Friday, Saturday and Sunday brunch).

We're asking YOU, our guests, to share your culinary experiences with us by entering our Fall photo contest. Send us a photo of your dining adventure at Wild Ginger to become eligible to win a $75 gift card to use at either Wild Ginger location! Photos will be judged on creativity, originality and artistic approach. Winner will be announced on Monday, October 29. Send photo entries to rsvp@wildginger.net.   

Our Fall 2012 Seattle Restaurant Week menu :::   

Lunch | 3 courses | $15
Monday - Thursday 11:30am - 3:00pm

Dinner | 3 courses | $28
Monday - Thursday 4pm -10pm (Bellevue)
Monday - Thursday 5:00 - 11pm (Seattle) 
Sunday 4 -9pm (Seattle, Bellevue)
*price per person, does not include drinks, tax, or tip

Appetizers :::
Balinese Beef Satay ~ grilled and served with a spicy coconut sauce
Otak Otak ~ A classic Malay dish featuring local salmon marinated in a light coconut curry and presented in an aromatic grilled banana leaf parcel.
House made pickles ~ beet, diakon and green bean

Entrees :::
Pineapple Prawns ~ wok-fried in a spicy coconut sauce with fresh pineapple
Siam Chicken ~ Eggplant, Thai basil, chili, fried garlic
Northern Style Pork ~ Kurobuta pork, house made pickled garlic, cinnamon and cardamom

Desserts :::
Coconut Cake ~ Pandan infused coconut layer cake with coconut and white chocolate (dinner only)
Calamansi Tart ~ Citrusy calamansi custard, whipped cream and salted caramel sauce (dinner only)
Ice Cream or Sorbet ~ mango, coconut, ginger or vanilla with blackberry swirl (avaiable for lunch and dinner)  

Reservations are always encouraged. Seattle 206.623.4450 Bellevue call 425.495.8889

Wild Ginger at An Incredible Feast

We're celebrating the season of harvest with An Incredible Feast on October 7, from 6 to 9pm at Swansons Nursery. 

Feast on a cornucopia of incredible dishes showcasing the relationship between farm and restaurant, in a collaboration event pairing Seattle top chefs with local Washington farmers.

To create our speciality dish, Wild Ginger has been paired with Tiny's Organic and given a generous donation of plums, plouts and nectarines from their farm in Wenatchee, Wash.

See what our Executive Chef, Jacky Lo, has created at An Incredible Feast on October 7!

All proceeds from this event directly support the Good Farmer Fund and the Neighborhood Farmers Market Alliance's low income access programs, free community events, food education, and advocacy of local family farms. Learn more here>>  

The event also features country-fair-style games with fabulous prizes, and a silent auction with opportunities to experience local farms and gourmet food. Live music will be provided by the toe-tapping combo Tinker's Darm.

Purchase tickets to An Incredible Feast here>> Can't make the feast, but want to donate? Donate here>>

We have t-shirts...

Check it out! Inspired by the symbol of abundance, our new graphic t-shirts can be purchased at either, Seattle or Bellevue, Wild Ginger location for only $19.89- the year we first opened our doors. Available in sizes S-XXL.

For our gluten-free foodies...

Finding a satisfying meal, and remaining gluten-free, is not a simple task while dining out. We have more than a handful of gluten-free menu items and have put together a complete list, for your convenience, here:

Starters...

Siam Lettuce Cup ~ Morsels of grilled fish with roasted peanuts, Thai basil, lime juice, chili and tamarind on butter lettuce

Soups & Salads...

Laksa ~ a spicy seafood bouillabaisse from Malaysia, fresh fish, sea scallops and local mussels with cucumbers, bean sprouts and rice noodles in a coconut broth

Green Papaya Salad ~ shredded green papaya and carrots, aromatic Southeast Asian herbs, fried shallot and peanuts, in a fresh lemon dressing

Squash & Sweet Potato ~ Vietnamese vegetarian stew of sweet potato and kabocha squash with bean curds, tapioca shreds and bean thread noodles

Chicken Chieu ~ thinly sliced cabbage, shredded chicken, red onion, carrots, peanuts and aromatic herbs tossed with a slightly spicy Vietnamese dressing

Satay...
An Indonesian word meaning skewered and grilled. Our satays are grilled to order and served with a rice cake and pickled cucumbers.

Lemongrass tofu ~ locally made tofu with hints of chili served with a roasted shallot dipping sauce

Nam's Prawns ~ grilled and served with our chef's exceptional Cambodian dipping sauce

Bangkok Boar ~ Kurobuta pork grilled and served with golden raisin plum sauce

Thai Chicken ~ minced with green curry paste, fresh coconut, lime leaf and fried shallot. Served with green
curry sauce for dipping

Market Vegetable ~ Daily selections of grilled fresh vegetables basted with orange teriyaki sauce

Main dishes...

Panang Beef Curry ~ Slices of flank steak in coconut milk spiced with cardamom, coriander, galangal, Thai basil and peanuts

Green Curry Chicken ~ A classic Thai curry chicken with green chili and galangal. Finished with a touch of coconut milk

Hanoi Tuna ~ Fresh sashimi grade ahi tuna marinated in tumeric and seared rare with shallots and garlic served with almonds, dill and scallion oil

Rama Setu ~ named from the ancient land bridge that connects India to Sri Lanka, this red curry dish features eggplant, lemongrass tofu, sweet potato, daikon, red onion, and curry leaf.

Seabass (certified sustainable) ~ Pan-fried and topped with aromatic Southeast Asian herbs and crushed peanuts

Thai Spicy Clams
Locally grown Mediterranean mussels :::
Cambodian ~ turmeric, lime leaf, galangal, lemongrass, Thai chilies and coconut milk
Rayong ~ spicy Thai coconut curry sauce with galangal and pineapple

Our complete dinner menu here>>

Oregon vs. Washington

Oregon vs. Washington ~ David vs. Goliath

But who is David, and who is Goliath? Find out at our last Summer of Riesling event of the season- Oregon Vs. Washington, featuring Brennon Leighton from Efest and Matt Berson from Love and Squalor on Friday, September 14 at 6:30 at Wild Ginger in Seattle.

Our David vs. Goliath event will pit Washington Rieslings vs. those of Oregon in a battle royale of Riesling. Following a dinner paired with wines from both areas, guests will determine the winning wine region. The victor will receive bragging rights, plus the opportunity to have their wine featured as the Riesling glass pour, for one month, at Wild Ginger Seattle, Wild Ginger Bellevue and The Triple Door. Wine from the winning region will also be featured in Wild Ginger's high-end glass pour selection for one month. The last Summer of Riesling event of the season is $75 per person. To make reservations call Wild Ginger at 206.623.4450.

toast with us...

As a part of the 2012 Restaurant Wine List Awards, Wine Spectator has presented us with the Grand Award. We are beyond honored to be recognized for this prestigious award for the 4th year in a row, and would like to celebrate with the people that have made this possible for us- YOU! As a thank you, guests who purchase a bottle of wine off our award-winning reserve wine list will receive a flute of Boizel Brut Reserve Champagne as a toast!

*starts August 17, while supplies last.

dining under the moon

Join Wild Ginger for one of the finest foodie events in the Northwest, Sunset Supper at the Market, on August 17th from 7:30pm-11pm at Pike Place Market!

We will be one of the 70 restaurants, wineries, breweries and local distilleries participating in the fundraising event of the Summer! All proceeds from the event go to the four human service agencies located in the Pike Place Market- the Senior Center, Preschool, Food Bank and Medical Clinic. Come join us and give back to our beloved community!  

**Footage of Executive Chef, Jacky Lo, giving away Peasant Chicken Satay outside our Seattle location last week.

Stop by, say hi and have a taste of our Peasant Chicken Satay before dancing in the street to live music from 4More! on a beautiful August evening. Purchase tickets here >>

Riesling Through The Ages

In celebration of the Summer of Riesling, we invite you to join us for Riesling Through The Ages - 40 years of Riesling Dinner with Schloss Schönborn and Karthäuserhof, on July 19th at 6:30 pm, at Wild Ginger in Seattle.

Guests will enjoy a flight of Riesling from two remarkable, 400+ year old estate vineyards, carefully paired with a selection of our specialty dishes, highlighting the the complex flavors of Southeast Asian cuisine. We're pleased to share the culinary stage with both Schloss Schönborn and Karthäuserhof for a winemaker dinner led by Rudi Wiest's very own Christian Adams.

Tickets to the event costs $125 per person and are limited to the first 20 guests. Reservations can be made by calling Wild Ginger Seattle at (206) 623-4450.

Dr. Loosen and Robert Weil Winemaker Dinner with Kirk Wille

In honor of Summer of Riesling, we invite you to join us in toasting to one the most celebrated varitals from one of the world's most renowned Riesling vineyard- Dr. Loosen (pronoucned loh-zen) wine estate. 

Leaving the steep slopes of Germany's Mosel Valley, Kirk Wille will host a winemaker dinner featuring older vintages of Dr. Loosen and Robert Wiel wines perfectly paired with the flavors of Southeast Asia. Dr. Loosen and Robert Weil Winemaker dinner will be held on July 6th at Wild Ginger at the Bravern in Bellevue.  

Here's the starting line-up:

Reception
Dr. L Riesling Sparkling

Flight/Course 1: Off-Dry Riesling
2008 Robert Wiel Tradition
2010 Dr. Loosen Kabinett, Blue Slate
2010 Von Schubert Kabinett, Grünhäuser Herrenberg

Flight/Course 2: Dry Riesling
2010 Von Schubert/Maximin Grünhaus Riesling Trocken
2009 Dr. Loosen Riesling Dry, Red Slate
2009 Robert Weil Kiedrich Turmberg Trocken

Flight/Course 3: Sweet Riesling
2010 Von Schubert Spätlese, Grünhäuser Abtsberg
2008 Robert Weil Spätlese, Kiedrich Gräfenberg
2002 Dr. Loosen Auslese Goldkapsel, Ürziger Würzgarten

The dinner is $99 per person and limited to 18 guests. To make reservations call Wild Ginger at The Bravern at (425)495-8889.

Vinolution 2012

Last Friday's Vinolution 2012 party was fabulous! After being greeted by a few of the darling and playful Atomic Bombshells, guests grabbed an empty wine glass and made their way around the room while noshing eats and drinks from some of Washington's select wineries and restaurants..even a distillery. It can't get much better than that.  

Big raindrops didn't stop the fun on the rooftop outside.. after all, this is Seattle - the birthplace of rain. We joined a few of Seattle's finest restaurants and passed out our signature duck sliders.
  

The Yellow Leaf Cupcake Co. showcased a tower of bite size cupcakes that not only looked divine, but tasted equally so. The pancake cupcake, topped with maple frosting and sprinkled with bits of bacon, paired surprisingly well with a sip of The Wild Sky Cabernet Sauvignon from Zero 1 Vintners.

We can't wait for next year's event!

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!