The Tastes of Wild Ginger in a Sandwich

Wild Ginger at the Bravern is now offering Vietnamese-style Banh Mi sandwiches in three unique and flavorful options.

Grilled Chicken ~ $8

Fresh herbs, sambal mayo, pickled cucumber, yam and daikon

Grilled Pork ~ $8

Cilantro, hoisin mayo, pickled cucumber, yam and daikon

Veggie ~ $8

Fried tofu, pickled daikon, carrot, green papaya, zucchini, wasabi mayo, lettuce

All served on Viet style baquette. Sides include choice of Sweet Potato or Thai Sweet Chili Pop Chips and chieu salad: cabbage, carrot, red onion and Thai basil, for $2. To-go sandwiches and sides can be ordered online and picked up Monday-Friday 11:30am-2pm at Wild Ginger at the Bravern. Check out the detailed menu and give em a try here>>

Photos courtesy of Mat Hayward Photography

Lemongrass

It's Springtime, blossoms are tickling noses while the scent of freshly cut, sun kissed grass floats through the air. 

Indigenous to Southeast Asia, lemongrass is an essence of Spring that dances its way into culinary creations year round at Wild Ginger.  Hidden under layers of tough outer leaves, is a pale yellow stalk that is sliced and doused into dishes to create a vibrant lemony aroma.    

Each Spring, we gather as much lemongrass as possible and store it all year. The perennial grass provides signature Wild Ginger dishes, such as the Seven Flavor Beef and Green Curry, a brilliant, unmistakable zest. 

Specialty Lamb Dishes at Wild Ginger

We're creating three house-made, speciality dishes using whole, organic lamb that is fresh from Shibui Farms in our backyard on Vashon Island. Each succulent lamb dish will integrate the authentic cooking styles, flavors and aromas of Southeast Asia.  

Indonesian Roast Lamb tenderloin marinated in cinnamon, coriander, cumin, garlic, shallots and sweet soy for two days, a lamb tenderloin is then roasted and served with exotic, aromatic rice and Indonesian soy lime dipping sauce. 

Rogan Josh, a Malay curry dish, will include chunks of fresh lamb leg meat marinated in yogurt, red onions, nutmeg, and cardamon before being slow cooked with fresh tomatoes and served with aromatic rice.  

Last but not least, Singapore Lamb Soup will be made from a seasoned stock of lamb bones. This rich and enticing soup features heady lamb mingled with the flavors of curry leaf, clove, cinnamon, and revitalizing ginger in each bite.

These speciality dishes will be available until all three lambs have been gobbled up... We suggest coming in soon!

Wild Ginger Does Seattle Restaurant Week

This year, Wild Ginger decided to explore the tastes, textures and smells of Seattle Restaurant Week Spring 2012. With 150 different restaurants to choose from, it was impossible to get to them all, however, we happily hit up some neighborhood favorites and here's our recap.

Seatown Seabar and Rotisserie ~

A big ole heap of fresh clams and mussels

Chocolate cream explosion with all the crunchy, ooey-gooey makings complete with a steal mini-pitcher filled with chocolate fudge sauce

(we had fun with this one)

The Coterie Room ~

We were mesmerized by the vibrant purple romaine salad with chèvre and pine nuts and steak tartare with arugula and egg yolk on a bread canoe.

But the rhubarb, anise and hyssop tart was the best part of it all

Mistral Kitchen ~

Mad Hatcher Farmers chicken w/ mole negro, ricotta and cilantro

Stunning passion fruit terrine, with citrus pavlova, garnished with sweet pickled ginger and drizzled with cilantro syrup.

(it's all about the cilantro)

Lecosho ~

The cornmeal-crusted catfish sandwich balanced with cajun spices, shredded romaine, and remoulade was pure crunchy, spicy goodness.

The Pacific Northwest foliage you fearfully avoided as a child, nettles, turned into a earthy pesto and doused on house-made cavatelli sprinkled with a generous portion of fresh peas and burrata cheese.

We couldn't fully experience Seattle Restaurant Week without trying our exclusively designed dessert, a delicate, yet rich, orange cheesecake on cardamom graham cracker crust with roasted pineapple and drizzled in caramel sauce.

After meandered through pages of menus, licking the sweet and savory remnants off numerous forks and spoons, and relishing seemingly endless courses, a content Wild Ginger says a heatfelt, "thank you."

Spring 2012 Seattle Restaurant Week Photo Contest

It's that scrumptious time of the year again! The time of year when Seattleite's delightedly nibble their way through 150 of Seattle's favorite restaurants. We want to see how you experience Seattle Restaurant Week at Wild Ginger. Share your photos with us and win an exclusively prepared dinner for 2 from Wild Ginger. Please join us for Seattle Restaurant Week and bring your cameras and imagination!

Contest Info:
To enter, share a photo of your culinary adventure on Twitter, include @wildgingerres with hashtag #SRW with #WGS for Wild Ginger in Seattle guests, and #SRW with #WGB for Wild Ginger at The Bravern guests (that way we can see all entries for each location). Photo judging based on creativity, originality and artistic approach.

We'll select a winner, for each Wild Ginger location, and announce Monday April 23rd! Have fun! Wild Ginger's Seattle Restaurant Week menu :::
Lunch - 3 Courses for $15 Available 4/9 - 4/19 Monday-Thursday, 11:30a.m. - 3p.m.
Appetizers options :::
Grilled Asparagus Satay * Panang Beef Satay * Curry Vegetables in Puff Pastry

Entrée options :::
Malay Curried Steelhead * Singapore Style Fried Chicken * Mau Choy Yuk Beng (Chinese Steamed Pork with Vegetables)

Dessert options :::
Mango Sorbet * Coconut Gelato * Ginger Ice Cream

Dinner - 3 Courses for $28Available 4/9 - 4/19 Monday-Thursday, 5p.m. - 11p.m.
Appetizers options :::
Grilled Asparagus Satay * Panang Beef Satay * Curry Vegetables in Puff Pastry
Entrée options :::
Malay Curried Steelhead * Singapore Style Fried Chicken * Mau Choy Yuk Beng (Chinese Steamed Pork with Vegetables)

Dessert options :::
Caphe Ben Tre ~ Vietnamese Coffee Chiffon Cake, filled with kaya. Served with sweetened condensed milk and toasted coconut * Orange Cardamom Cheesecake ~ Orange cheesecake in cardamom graham cracker curst. Served with roasted pinapple and caramel sauce * Mango Sorbet * Coconut Gelato * Ginger Ice Cream

Reservations are encouraged and can be made by calling Seattle (206) 623-4450 and Bellevue (425) 495.8889.

RSVP on Facebook for Wild Ginger Seattle and Bellevue

Cheers to Washington Wines!

Please join us in congratulating Cortney Lease, Company Wine Director, and her phenomenal wine team for their recent accolades at the 2012 Washington Wine Restaurant Award ceremony.

Coordinated by the Washington State Wine Commission, the Washington Wine Restaurant Awards recognizes restaurants that exhibit strong support of Washington wines and high professional standards in wine service. Judges evaluate restaurants on a variety of criteria including wine list, service and staffing, promotions and overall wine philosophy.

The 2012 Washington Wine Restaurant Awards Ceremony was sponsored by Seattle Magazine and was hosted on March 25h at the Washington Athletic Club.

The Best Restaurant Group: GinSing LLC (that's us)

Grand Award: The Triple Door and Wild Ginger
"Restaurants who are considered as the industry leaders in support of the Washington wine industry."

Award of Distinction: Wild Ginger at The Bravern
"Restaurants who have shown dedication and commitment to the Washington wine industry."

We’re happy to be a part of such an innovative community of restaurants and wineries dedicated to the support of Washington wines.

Cheers!

Curry ~ A Journey: Malaysia

While experiencing the cities of Malaysia, it only takes a few moments to notice that there is a thriving sense of multiculturalism that inspires exciting and diverse culinary adventures. Thai and Indonesian cuisine having a strong presence in the culinary landscape of Malaysia, the restaurants, cafes, and markets provide citizens and tourists the opportunity to spoil their taste buds with a plethora luxurious spices.


Like Thai curries, Malay curries are rich in turmeric, coconut milk, shallots, ginger, chili peppers, and garlic. These curries are occasionally sprinkled with tamarind pods to add an extra sweetly tart layer to the dish, however, they still exude the spicy heat found in traditional Indonesian curry.

Malaysia's vast landscape of emerald green rolling hills surround majestic beaches and provide a vivid foreground to the most breathtaking sunsets; a perfect compliment to Malay curry. Wild Ginger can't create their own stunning sunsets, but the culinary flavors can be equally as splendid.