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.