Celebrate our 3rd Anniversary March 22-25

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Thanks to the tremendous support of our Edmonds community, we will be celebrating our third anniversary with several special decadent menu items Thu March 22 - Sun March 25. Dishes are available a la carte, or you may build your own four-course meal by indulging in them all!

Here is Chef Kevin Favro's decadent menu:

Lobster Toast - chilled lobster salad, grilled como, micro greens, evoo $14

Asparagus - grilled and chilled spring asparagus, grana padano, citrus oil, sliced almonds $12

Filet Oscar - petite filet, grilled asparagus, Dungeness crab, bernaise, roasted baby potatoes $35

Mousse - caramel mousse layered with chocolate cake, raspberry coulis, fresh raspberries $10

Reservations: http://www.saltniron.com/#reservations-section

Celebrate Your Love Feb. 14 at Salt & Iron!

Love is in the air, as Salt & Iron prepares for Valentine's Day dinner on Wednesday, February 14. Chef de Cuisine Kevin Favro has created a romantic 4-course prix fixe dinner, with optional wine pairings The cost is $89/person and the optional wine pairings are $35/person. Reservations are required.

1ST COURSE (choose one)
-Oysters - Pacific, Shigoku, Kumamoto oysters, lemon, frozen champagne mignonette
-Soft Shell Crab - lightly fried, frisee, pickled radish, orange-rice wine vinaigrette
-Seafood Chowder - award-winning scratch-made chowder with fresh seafood, served with grilled como
-Beet Salad - roasted baby golden beets, port glazed figs, arugula, goat cheese, sliced almonds, saba

2ND COURSE (choose one)
-Charred Romanesco - whipped cauliflower, chili oil, pepitas
-Scallops - seared jumbo scallops, fava bean puree, root vegetable conserva
-Crepinette - spiced sausage, cumin scented lentils, micro kale
-Lobster Tail - 7 oz cold water lobster tail, herb risotto, grilled treviso

3RD COURSE (choose one)
-Seafood Medley - steamed clams, mussels, hamachi, shrimp, tomato fennel broth, octopus, roasted red potatoes, grilled fennel, grilled Como loaf
-Pork Tenderloin - all-natural grilled pork tenderloin, delicata squash puree, balsamic roasted shallots
-Filet Mignon & Scampi - 4oz medallion with grilled jumbo prawn, herb butter, crispy onions, roasted rainbow potatoes, bacon Brussels sprouts
-Mushroom Confit - selection of wild and cultivated mushrooms, tomato sugo, cheesy grits, micro red cabbage, evoo

4TH COURSE (choose one)
-Raspberry Rose Swiss Roll - rose sponge cake, raspberry jam, vanilla bean chantilly, fresh raspberries
-Dark Chocolate Mousse - flourless chocolate cake, lemon cream, chocolate glaze, fresh strawberries
-Caramel Affogato - D’Ambrosia salted caramel gelato, middle fork espresso, white & dark chocolate straw

Ring in the New Year at Salt and Iron!

Usher in the New Year in delicious style at Salt & Iron! Feast on Chef Kevin's decadent four-course prix fixe menu with optional wine pairings, and close out 2017 with great friends and family!. Reservations are required.

NEW YEAR'S EVE MENU

Chefs Selection of Oysters - oysters on the half shell, mignonette, lemon
Muscadet, Chateâu de la Ragotière
Sèrve-et-Maine Loire Valley, FR 2016


Duck Confit - braised Peking duck hindquarter, frisee, Belgian endive, orange vinaigrette
Chenin Blanc, Vignerons de Saumur “Les Pouches”
Saumur-Loire Valley, FR 2016


Filet & Lobster - 4oz beef tenderloin, 6oz cold water lobster tail, crispy onions, herbed butter
Verdejo, Juan Gil “Honoro Vera”
Rueda, Spain 2016


Chocolate Trio - chocolate hazelnut financier, pistachio semi-sweet chocolate mousse, almond milk chocolate macaron
Port, Dow’s LBV
Douro, Portugal 2011


Reservations required; cost $85/person and $30/person for optional wine pairings. We look forward to ringing in the New Year together!

SRW Offers 3 Weeks of Dining Deals!

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We are excited to be one of only three Edmonds restaurants participating in the fall version of Seattle Restaurant Week! More than 165 Seattle area restaurants will be offering special 3 course dinner menus for just $33, and 3 course lunch menus for just $18 from October 15 - Nov. 2 (Sunday-Thursday; no Sunday lunch). The great thing is that you don't need to fight the traffic to Seattle - parking is always free and plentiful in Edmonds!

Chef de Cuisine Kevin Favro has created a flavorful, exciting menu with a wide range of flavors for this promotion, and we look forward to seeing everyone this month.  Reservations available at this link.

Three Course Dinner ($33)

COURSE 1
-Anchovy Toast (black olive tapenade, spanish white anchovies, micro beet greens, grilled como loaf)
-Heirloom Tomatoes (house smoked fresh mozzarella, marinated baby tomatoes, balsamic reduction, micro basil)
-Oysters on the Half* (three pacific oysters, mignonette slushy, lemon)

COURSE 2
-Braised Lamb Shank (caramelized baby carrots, cheesy grits, mint pesto, pan jus)
-Duck Confit (root vegetable medley, macerated bing cherries, watercress, port reduction
-Seafood Linguini (sea scallops, mussels, Dungeness crab, roasted bell peppers, arugula pesto)

COURSE 3
-Caramel Panna Cotta (pear gelee, spiced pear compote, pecan tuile)
-Chai Mousse (chocolate cake, chai spiced mousse, bittersweet mousse, vanilla anglaise, chocolate tuile)
-D’Ambrosio Gelato & Sorbet (see server for daily selections)

Two Course Lunch ($18)

COURSE 1
-Oysters on the Half (three pacific oysters, mignonette slushy, lemon)
-Anchovy Toast (black olive tapenade, spanish white anchovies, micro beet greens, grilled como loaf)
-Heirloom Tomatoes (house smoked fresh mozzarella, marinated baby tomatoes, balsamic reduction, micro basil)

COURSE 2
-8oz Burger (natural beef, white cheddar, bacon, mama lil’s peppers, crispy onions, mustard aioli, frisee *Add bacon 2 *Add egg 2)
-Muffaletta (mortadela, genoa salami, mama lil’s peppers, snowy white cheddar, field greens, chipotle aioli)
-Risotto (sea scallops, arborio rice, arugula pesto, roasted mini bell peppers, grana padano)

ADD DESSERT (additional $7)
-D’Ambrosio Gelato & Sorbet (see server for daily selections)
-Affogato (middle fork roasters espresso, caramel gelato)

Reservations available at this link.

Jazz Up Your Thanksgiving Side Dishes - Cooking Class Nov 7

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While the turkey or prime rib may take center stage at your Thanksgiving feast, it's the side dishes that often steal the show. We all have our go-to holiday recipes, but why not try something new this year? Join Chef Shubert on Tuesday, November 7 (6-8pm) to learn the basics of preparing several exciting new side dishes for your holiday menu. 

Chef Shubert will guide you through the techniques of some of his favorite Thanksgiving side dishes (see below) to accompany the main course. 

-Garlic Whipped Potatoes with Salsa Verde
-Crispy Shallot Sauteed Green Beans
-Chestnut Stuffing with Rustic Como Loaf
-Truffled Mac & Cheese
-Apple Cranberry Salad with Champagne Vinaigrette
-Herb Roasted Root Vegetables

Our team will provide a roasted prime rib that we'll feast on together, along with each of the demonstrated side dishes. You'll also enjoy specially selected wine pairings to accompany these holiday dishes. Think about how excited your friends and family will be this year as you roll out a new lineup of great sides as you celebrate all that we have to be thankful for!

The class format is primarily demonstration, but there will be plenty of time for Q&A, and you'll go home with a complete set of recipes from the evening. Class size is limited to 20 attendees, and the cost is $120 including gratuity (not including sales tax). To reserve your seat - and feel free to sign up with a friend! - call our front desk at 425-361-1112; a credit card deposit will be taken to reserve your seat.

Marek Named General Manager and Favro Named Chef de Cuisine

There's a changing of the guard here at Fourth & Main, as Alex Marek (left) is moving from our Chef de Cuisine role to take on the reins as General Manager! He replaces Jessica Metzger, who is moving out of state to pursue her PhD and we wish her well!

Taking over as Chef de Cuisine is current Sous Chef Kevin Favro (right) who has been with us since our first year here in downtown Edmonds. Please stop by and congratulate them next time you are dining here - we're super excited about all the exciting things coming up this Fall!

Grillin' & Chillin' Cooking Class July 26

Owner/Executive Chef Shubert Ho is presenting the second event in our summer series of cooking classes in the Salt & Iron private event space! The Grillin' & Chillin' class takes place Wednesday, July 26 (6-9pm) and will focus on making awesome appetizers and finger foods for your summer gatherings. It's a great opportunity to enjoy a fun and festive - and educational! - evening with a group of friends. 

The class is mostly demonstration, with Chef Shubert showing you tips and techniques, but there will be some hands-on activities as well. You will also receive recipes from the evening, and there will be plenty of time for Q&A with Chef Shubert. Do come to class hungry, as you'll be eating a full meal, along with wine pairings for each course.

Class cost is $135 per guest (gratuity included, tax not included) and class is limited to 25 guests, so be sure to save your spot today!

The Menu:

Welcome Beverage: Rossini - Roasted cranberry and rosemary infused cocktail

-Grilled Octopus Ceviche in Cucumber Cup
-Watermelon and Salmon Skewers
-Garden Pesto Chicken Crostini
-Caramelized Onion Potato Cups
-Rosemary Grilled Flat Iron Steak
-Crispy Risotto Cakes with Pepper Jam
-Chocolate Marshmallow Turnovers

We will have a few different pairings throughout the evening, and a dessert cocktail will be provided as well.

Class cost is $135 per guest (gratuity included, credit card deposit required). Call for your reservation today (425-361-1112). Additional dates and topics will be posted on our blog later this month - hope to see you July 26!

Why Sustainable Seafood Should Matter to Us All

by Chef de Cuisine Alex Marek

Sustainable food sourcing is an issue that’s near and dear to my heart. As a chef, I inherently understand that the foods we eat are a finite resource. That’s especially true when it comes to seafood.

Did you know that 90 percent of the world’s fisheries are either fully fished or overfished ? For me, this serves as a reminder that sustainable seafood sourcing is more important than ever, and that I should be critically aware of the origins of the dishes I serve every day. The seafood we have in our oceans is not unlimited.

I have joined with the James Beard Foundation to be a part of their Smart Catch program, identifying Salt & Iron as part of Smart Catch. As a Smart Catch Leader, I’ll be checking my menus and working with my suppliers and staff to be sure I’m doing my part to make the planet a little better through the meals I serve.

Smart Catch was created by chefs, with other chefs in mind, and is one of the James Beard Foundation’s Impact Programs, showcasing the organization’s commitment to establishing a more sustainable food system through education, advocacy, and thought leadership.

While I’ll be working to make responsible seafood sourcing decisions behind the scenes, you can also join in and do your part. Stop in at our restaurant and try a sustainable seafood dish you wouldn’t have normally ordered. Or check out www.jamesbeard.org/smartcatch for a list of other restaurants that are also a part of the Smart Catch initiative.

Now more than ever, it’s imperative that we all work together to ensure that future generations will be able to enjoy a variety of abundant, diverse seafood flourishing in our oceans.