When you head to Safeco Field this year to watch the Seattle Mariners I sure hope you come hungry and thirsty, because the Mariners, Ethan Stowell Restaurants, Centerplate and several local restaurants and breweries have teamed up to make your dining experience for the 2018 season something to remember.
At yesterday’s preview event, I had the opportunity to sample many of the new food and drink offerings you’ll find waiting for you at the ball park this season. You’ll have to come try them all for yourself, perhaps at the home opener next Thursday, March 29th as you cheer on the Mariners against the Cleveland Indians.
Safeco Field already has a great reputation for providing some of the very best food and drink available at a major league stadium. Every year since 2014 I’ve been telling you about all the amazing gastronomic delights and wonderful, local craft beers you can enjoy while watching the Seattle Mariners play.
Now, with the 2018 season getting under way, it’s time once again to check out what you can expect at the Safe this season, including two big new names: Din Tai Fung and Jack’s BBQ. Tomorrow, 3/21, I’ll be attending a special media preview of new Safeco Field menu items for the Mariners 2018 season, courtesy the Seattle Mariners, Centerplate and Ethan Stowell Restaurants.
There are some good places to go in Seattle if you’re looking for butchery, charcuterie, smoked meats, sandwiches, sausages and the like. There are also some good places to go in Seattle if you’re looking for an excellent selection of craft beers or some top notch craft cocktails. Of course, trying to find all of these things under one roof has been a bit of a challenge, until now that is. Set to open this coming Saturday, January 20th in Seattle’s Maple Leaf neighborhood is The Shambles, Seattle’s new North end destination where deli • meats • bar.
Last night my wife and I were fortunate to attend a special beer-pairing dinner at Urbane, located in the Hyatt hotel at Olive 8 in downtown Seattle. It was a preview of a few of the new dishes Urbane will be adding to their Fall menu, all expertly paired with beers from Seattle’s own multi-award-winning (over 30 awards received so far in 2017 alone) Reuben’s Brews, one of the fastest growing breweries in Washington State with production set to increase by more than 50% this year over 2016.
The dinner was hosted by Urbane’s Executive Chef, Brian Pusztai and Reuben’s Brews was represented by brewery rep, Conrad Hermosillo. Brian, Conrad and a few other members of the Urbane chef’s team greeted us upon our arrival and we prepared ourselves for a 3-course tasting menu by getting to know each other a bit while snacking on a very tasty cheese and charcuterie board.
Last night my wife and I, along with several other members of the local media, were fortunate to attend a special preview night at Seattle’s newest craft beer and gourmet food spot: Tankard & Tun. Created by Charles and Rose Ann Finkel, the same people who brought you Seattle’s iconic Pike Brewing Company, this Oyster bar and restaurant is a bit more upscale and, fittingly, is right upstairs from The Pike.
I first told you aboutTankard & Tun back in April, when it was first announced and the Finkels were deep into construction and planning. It’s a beautiful, spread out space with a moderately sized bar area (the only section that is 21 and over only) a fermentation deck and few separate seating areas, including a private event mezzanine that’s upstairs but somehow still doesn’t make you feel removed from the market.
What happens when you take the basic concept of a growler refill station and decide to take it National? Well, what happens is, you get something like Growler USA. Founded in 2013 by Dan White (CEO), Dave Shaw (President), and Vern Whittaker (Retired CFO), Growler USA now has 10 locations across the U.S. and are slated to open 50 more throughout 2017-2018.
Each location boasts up to 100 taps of beer (including microbrewed craft beers), hard cider, draft wine & kombucha, plus an extensive food menu. Their tap list varies by location, of course, in order to offer locally-sourced options for their patrons, and their “True to the Brew” system ensures that each brewer’s vision for their product is honored. Things are kept tightly controlled all the way from keg delivery and storage (using ‘gentle’ keg handling systems to avoid sloshing), to a meticulously maintained tap system and the proper glassware for each pour. Yesterday afternoon I took a trek out to their Redmond location, courtesy $30 in credit from Growler USA, to see what they had to offer first hand.
Last Friday, December 2nd, my wife and I attended a beer tasting dinner cruise courtesy of Waterways Cruises And Events, featuring beers from Pike Brewing Company. This is the cruise I told you about just last month, which took us around Lake Union and Lake Washington as we enjoyed 5 different Pike Brewing Company beers and enjoyed a delicious, 4-course dinner.
Apart from a few somewhat loud and annoying shipmates at the next table and a small technical difficulty involving the last beer of the evening, we had a great meal and a wonderful time. As a special bonus that we weren’t expecting, Charles and Rose Ann Finkel, founders of Pike Brewing Company, were in attendance on the cruise (as well Pike’s Jon Gores). Charles took the time to visit each and every table, and spoke to us all at length about his passion for beer, Pike Brewing Company and the beers we would be enjoying during the cruise.
Roach Coach. When I was growing up, any sort of mobile food truck you’d see around (usually at places like constructions sites, day-laborer gathering spots or run-down, industrial business parks) had this unfortunate moniker, no matter the actual name of the truck. In fact, most food trucks back in those days didn’t have any type of name or brand. Most of the food those early trucks carried was also either pre-made and pre-packaged or, if it was made in the truck, it was pretty sub-standard cuisine. It wasn’t the type of food you’d go out of your way to find by any means.
That’s all changed. Food trucks today are not the ‘roach coaches’ of old. Following health department regulations as strict as ‘brick and mortar’ restaurants (and in Washington, requiring an actual brick and mortar kitchen for most food preparation), today’s food trucks offer a diverse and delectable take on many different types of cuisine. In Seattle, competition is fierce, so anything a food truck operator can do to set themselves apart from their competition in an appealing way is a big plus.
In 2015, when Two Beers Brewing Company (CBM Sponsor) and Seattle Cider Company decided to expand their taproom, The Woods, yet again, they were looking for a local food truck company to partner with. They found that partner in Bread and Circuses, a local food truck that was enticed by the idea of such a partnership. Together, Two Beers & Seattle Cider could offer food from Bread and Circuses inside The Woods taproom, without having to actually operate the kitchen themselves. The result is an inviting combination of great craft beer, great local cider and great food, all in a comfortable, casual atmosphere and all under one roof.
Last April, I told you about a preview event at Safeco Field where I, along with several other members of the local media, were invited to sample some of the food and drink set to be offered for the 2014 Seattle Mariners baseball season. It was quite a spread, with delicious food including: Dungeness crab rolls, ‘Dirty’ Tots, Manny’s Beer Battered Fish And Chips, and several other delicious offerings. Plus, of course, one of the best beer selections offered at any major league baseball stadium.
I’ve been invited back again this year to check out some new offerings for this year’s menu, including: Bacon Wrapped Hot Dogs, the Seattle Burger, Edgar’s Tacos and more. Plus the addition this year of Pike Brewing Company beers on tap and Peet’s Coffee.
We have some great craft beer bottle shops here in the Seattle area. No matter where you are around the Sound, you’re never really too far from a craft beer bottle shop that offers a wide selection of craft beers from the Northwest, the rest of the nation and indeed the rest of the World. The only real limitation these bottle shops have to what they can offer you (beyond any possible space limitations) is determined by distribution. Not all breweries distribute their beers to the Northwest, so there are always plenty of beers out there that we may long to try but don’t have much luck getting our hands on, unless we take a trip out of state to track them down. There are several local breweries that produce beers that can be difficult to get your hands on as well, unless you have the time to make a trip to the brewery for their release.
There is, of course, a booming craft beer ‘trade’ going on all the time for beers that aren’t distributed here. There are Facebook groups, forums, online clubs, etc. where people arrange to trade a few local and coveted craft beer selections with someone else who can send them something that we just can’t get in our local craft bottle shops. While this type of trading is a common practice, it’s actually illegal. Anyone trading beers in this way is illegally shipping alcohol across state lines and violating liquor distribution laws. They also risk their packages being confiscated if whoever they’re shipping with (UPS, FedEx, etc.) discovers that the package contains alcohol.
So how can we get around this problem? Is there a way we can get our hands on sought after beers from both local breweries as well as finding a legal way to get beers from breweries that don’t currently distribute to the Northwest? This is the question Tavour‘s Chairman, Philip Vaughn, asked himself a few years ago. Along with his partners and co-founders Rafik Robeal (no longer with Tavour) and CEO, Sethu Kalavakur, they believe they’ve found the solution.