Cooking with Shu - June 13 Cooking Class

Just in time for summer, our Owner/Executive Chef Shubert Ho is launching a series of cooking classes in the Salt & Iron private event space! The series launches Tuesday, June 13 with a "Summer Dinner with Friends" theme, and 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. Class cost is $125 per guest (credit card deposit required) and class is limited to 25 guests, so be sure to save your spot today!

Welcome Beverage: Passion Fruit Cooler

Chef Shubert will help you welcome your guests with a delicious and refreshing cocktail.

Course 1: Fresh Oysters on the Half, three ways

Chef Shubert will show you how to shuck oysters as well as prepare them three different ways, surely to impress your incoming hungry guests

Course 2: Grilled Vegetable Citrus Salad

Chef Shubert will prepare a wonderful summer salad to compliment the family style meal to come over the next course. 

Course 3: Play on Paella

Inspired by the luxurious seafood and rice dish Paella, Chef Shubert will show his altered version that consists of a creamy risotto filled with a bounty of fresh seafood! 

Course 4: Mason Jar Trifle

A simply sweet way to conclude your meal with a no-bake dessert that is easy to make yet delicious enough for even the fullest guest!

Each course will be paired with a glass of wine, cocktail or specific non alcoholic beverage.

To register, please call Salt & Iron 425-361-1112 (credit card deposit required)

Seattle Restaurant Week Returns April 2!

We are very excited to be one of only four Edmonds restaurants participating in the spring version of Seattle Restaurant Week - and the only one offering an SRW lunch menu! 

More than 165 restaurants in the greater Seattle area will be offering special 3 course dinner menus for just $32, and 3 course lunches for $18, from April 2-13 (Sunday -Thursday only), but remember - parking is always free and plentiful in Edmonds!

Chef de Cuisine Alex Marek 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 are available at this link.

LUNCH 3 courses $18 (no Sunday lunch)

COURSE 1 (choose one)

Seafood Chowder - salmon, scallops, octopus, shrimp stock, creamy seafood broth, grilled como loaf

Grilled Asparagus - black radish slaw, garlic croutons, grana Padano, anchovy dressing

Oysters on the Half - three pacific oysters, mignonette slushy, lemon

COURSE TWO (choose one)

8oz Burger - ground chuck, mortadella, crispy onions, olive tapenade, chipotle aioli, white cheddar, frisee (Add egg 2)

Chop Salad - mixed greens, salami de cacao, organic hardboiled egg, snowy white cheddar, mama lil’s peppers, castelvetrano olives, oven crisped mushrooms, shallots, grape tomatoes, champagne vinaigrette

Caramelized Mushroom & Onion Sandwich - como loaf, sauteed asparagus, tomatoes, avocado, snowy white cheddar, lettuce, balsamic, mustard aioli

COURSE 3 (choose one)

Lavender Creme Brulee - caramel banana mousse, milk chocolate mousse, dark chocolate sponge, bruleed banana, chocolate sauce

Affogato - middle fork roasters espresso, caramel gelato

D’Ambrosia Gelato - choice of vanilla, chocolate, salted caramel, peanut butter, or mixed berry sorbet

DINNER 3-courses $32

COURSE 1 (choose one)

Rabbit Confit - citrus glazed carrots, fava bean pesto, watercress, balsamic reduction

Grilled Asparagus - black radish slaw, garlic croutons, grana Padano, anchovy dressing

Oysters on the Half - three pacific oysters, mignonette slushy, lemon

COURSE 2 (choose one)

Pork Tenderloin - garlic whipped potatoes, English pea succotash, crispy onions, pork jus

Seared Hamachi - pineapple salsa, jalapeno rice, avocado, micro cilantro

Linguine - wild mushrooms, pea shoots, grape tomato, white wine & cream sauce, sunny egg, fried basil

COURSE 3 (choose one)

Lavender Creme Brulee - torched lavender custard, lemon shortbread cookies

Chocolate Caramel Banana Mousse - caramel banana mousse, milk chocolate mousse, dark chocolate sponge, bruleed banana, chocolate sauce

D’Ambrosia Gelato - choice of vanilla, chocolate, salted caramel, peanut butter, or mixed berry sorbet

This is Us - Kitchen Lead/Line Cook Roberto Morales

In celebration of our second anniversary (March 2017), we'd like to introduce you to some of the fabulous team members that love to serve you daily here at the corner of Fourth & Main! Today, let's chat with Kitchen Lead/Line Cook Roberto Morales:

When I'm not at work, I'm probably....
Sleeping in and then spending time with my family.

If I could be a kid again for a day, I would...
Go swimming in the river by my house in Mexico.

Once my shift is over, I can't wait to go and eat...
Mexican food! I like to try and find new and different restaurants on my days off.

My favorite thing about working at Salt & Iron is...
Hans - we work together all day Monday and Tuesday and we have a great time. He’s a great cook and he keeps work fun.

The one thing in Edmonds that everyone must do at least once is...
Come visit us at Salt & Iron!

If I could only eat one dish from our menu for the rest of my life, it would definitely be...
Steak sandwich.

The coolest thing you might not know about me is...
My son plays football and I enjoy going to his games and supporting him.

The reason Salt & Iron is the best restaurant in Edmonds is...
All of our staff, especially Kirk, works hard and helps each other and it makes this a great place to work.

This is Us - Manager of Logistics Cesar Rojas

In celebration of our second anniversary (March 2017), we'd like to introduce you to some of the fabulous team members that love to serve you daily here at the corner of Fourth & Main! Today, let's chat with Manager of Logistics Cesar Rojas (aka "Nugget"):

 

When I'm not at work, I'm probably....

Hiking! I also enjoy working on cars.

If I could be a kid again for a day, I would...

I would go to college.

Once my shift is over, I can't wait to go and eat (what)...

Why would I go anywhere else to eat? I would eat at work; we have a family meal every night.

My favorite thing about working at Salt & Iron is...

The people I work with. We take care of each other like a family, and I get to hang out with “mom” (general manager Tiffany Campbell)!

The one thing in Edmonds that everyone must do at least once is...

Eat at Salt & Iron on the patio. Our drinks and happy hour are the best.

If I could only eat one dish from our menu for the rest of my life, it would definitely be...

Our scallops.

The coolest thing you might not know about me is...

I like to make people happy! I also enjoy working on cars. I am curious about learning new things and being challenged.

The reason Salt & Iron is the best restaurant in Edmonds is...

Great people, great location, great food, great drinks, and great servers. When something isn’t right, we fix it and make it right.

This Is Us - Executive Sous Chef Kevin Favro

In celebration of our second anniversary (March 2017), we'd like to introduce you to some of the fabulous team members that love to serve you daily here at the corner of Fourth & Main!  Today, let's chat with Executive Sous Chef Kevin Favro:

When I'm not at work, I'm probably....

Skiing or kayaking depending on the season. Oh, and sleeping.

If I could be a kid again for a day, I would...

Learn to type on a really small typewriter so I could use my smartphone better.

Once my shift is over, I can't wait to go and eat...

A Margherita pizza with prosciutto

My favorite thing about working at Salt & Iron is...

Having a solid kitchen crew, most of which I have had the pleasure to work with for over 10+ years.

The one thing in Edmonds that everyone must do at least once is...

 Come to Salt & Iron and have Jin (our bar manager) craft you a cocktail. He makes the best Negronis.

If I could only eat one dish from our menu for the rest of my life, it would definitely be...

The linguini with clams. Or the bone marrow ... wait, the steak tartare... ok, I got it, the grilled octopus....

The coolest thing you might not know about me is...

I can build chainmaille armor. Seriously, like the medieval knights wore.

The reason Salt & Iron is the best restaurant in Edmonds is...

Our staff. Such a great group of people we work with, very solid and consistent. Friendly and easy to get along with. We take care of the clientele, making sure they feel at home.

This Is Us - Server Jennifer Myatt

In celebration of our second anniversary (March 2017), we'd like to introduce you to some of the fabulous team members that love to serve you daily here at the corner of Fourth & Main!  Today, let's chat with Server Jennifer Myatt:

When I'm not at work, I'm probably...

In the summer I'm usually boating on Lake Washington (weather permitting). Otherwise I'm trying to catch my cat doing something stupid on video. We don't have children so I have a lot of spare time :)

If I could be a kid again for one day, I would... 

Eat more banana splits....while relying on my kid-like metabolism.

Once my shift is over, I can't wait to go and eat...   

I'm a sucker for anything with peanut butter. My favorite snack is rice crackers with PB and banana.    

My favorite thing about working at Salt & Iron is...

My commute - LOL!  My husband and I live a block and a half away.  So I never have a good excuse for being late. 

The one thing in Edmonds that everyone must do at least once is...

Take advantage of the $7 walk-on ferry fee. The view is beautiful! (And they serve beer and wine!) 

If I could eat one dish from our menu for the rest of my life, it would defiantly be...

That is a hard question...we have some really nice cuts of beef. When someone orders the Cowboy ribeye it makes my mouth water.  However the French toast from our brunch menu is delicious!!!

The coolest thing about me you may not know is...

I'm Canadian, eh?! I have lived in the USA for three years and in the Caribbean for 8 years before that. However I still wear my Canadian accent proudly while apologizing for everything. 'SORRY'

The reason Salt & Iron is the best restaurant in Edmonds is.......

Our team.  We are part of a family when we walk into that building.   Our family is diverse and we stick together.  It's my home away from home.  

This is Us - Private Events Manager Lauren Pedersen

In celebration of our second anniversary (March 2017), we'd like to introduce you to some of the fabulous team members that love to serve you daily here at the corner of Fourth & Main!  Today, let's chat with Private Events Manager Lauren Pedersen:

When I'm not at work, I'm probably....

In the mountains! I love hiking and camping. When the season doesn’t allow I satisfy my need to be outside by running and walking as often as possible, rain or shine.  

If I could be a kid again for a day, I would...

Relish the lack of responsibility! I’ve always been an independent person, even as a kid, but I wouldn’t mind having someone else handle the logistics and details of adult life for a day. I’d also ask my mom to tuck me in again.  

Once my shift is over, I can't wait to go and eat...

Fruit! I love fruit and we only really offer it with our brunch menu on the weekends. Other than that I eat most of my meals here and probably could for the rest of my life.

My favorite thing about working at Salt & Iron is...

My wonderful coworkers. It is such gift to show up to work and your coworkers greet you with hugs and smiles and love. We have all been through a lot together, and many of us have been here since the beginning. It truly is a family and I am so grateful to be part of it!

The one thing in Edmonds that everyone must do at least once is...

Soap the fountain! Just kidding. As an Edmonds native that is something we all did at one time. Nowadays I recommend people take a walk and see Edmonds on foot. There are lots of wonderful shops and restaurants right here in downtown, but if you wander off the beaten path a bit there are some beautiful gardens, interesting architecture, and friendly people to chat with. Hop the ferry too and view Edmonds from the Sound. It is such a jewel.   

If I could only eat one dish from our menu for the rest of my life, it would definitely be...

Our Sunny Avocado Toast. Such a simple and classic dish that I never tire of. I always get mine with extra chili flakes and extra micro herbs.  

The coolest thing you might not know about me is...

I was originally a geology major! I ended up with a degree in Environmental Science from the UW, but I had initially pursued geology because I love volcanoes and plate-tectonics! I can even tell you what all of the mineral crystals are in our granite bar-top.  

The reason Salt & Iron is the best restaurant in Edmonds is...

Each of us who work here at Salt&Iron are here because we want to be. Yes it is a job, but there are many places we all could work. We are a team put together of many people who’ve known each other for years, have worked together for years, have grown up together, or are now like family. This bond allows us to take care of each other and our guests here at the restaurant as a team, not just coworkers.

Dine Around Seattle...in Edmonds!

The spring edition of Dine Around Seattle is returning March 5 for it's 16th year of delicious dining deals all over the greater Seattle area! It's a great opportunity to dine at some of the area’s local restaurants for a deal, including Salt & Iron (one of only two Edmonds restaurants participating.)

Dine Around Seattle runs five days a week from March 5 - 22 (Friday and Saturday excluded). There's a new pricing and meal format this year, so we'll be offering a two-course special dinner along with a wine pairing for each course, for $44. 

We will also be offering a 3-course lunch for $18 during this promotion from Monday through Thursday, so gather up your co-workers and plan your escape from the office!  Click here for reservations

LUNCH - $18 two courses with beverage

BEVERAGE (Choose one)
White Wine - Cave de Lugny “Les Charmes” Chardonnay, Macon-Burgundy, France 2014
Red Wine - Tenuta Sant’Antonio “Scaia” Corvina Veneto, Italy 2014
Non Alcoholic beverage available

COURSE 1 (choose one)
Oysters on the Half - three pacific oysters, mignonette slushy, lemon
Sunny Avocado Toast - avocado, organic sunny egg, red chili flake, cracked black pepper, red sea salt, grilled como loaf
Beet Salad - honeycrisp apples, red beets, mizuna greens, fennel, chevre, candied pecans, beet vinaigrette

COURSE 2 (choose two)
8oz Burger - ground chuck, snowy white cheddar, frisee, olive tapenade, chipotle aioli, mortadella, crispy onions Add bacon 2 Add egg 2
Caramelized Mushroom & Onion Sandwich - como loaf, sauteed asparagus, tomatoes, avocado, snowy white cheddar, lettuce, balsamic, mustard aioli
Risotto - gulf prawns, arborio rice, gypsy peppers, pea vines, tomato-fennel broth, micro greens

DINNER - $44 two courses with beverage

BEVERAGE (Choose one)
White Wine - Cave de Lugny “Les Charmes” Chardonnay, Macon-Burgundy, France 2014
Red Wine - Tenuta Sant’Antonio “Scaia” Corvina Veneto, Italy 2014
Cocktail - S&I Moscow Mule, house infused rosemary vodka, lime juice, Cock & Bull ginger beer
Non Alcoholic beverage available

COURSE 1 (choose one)
Pork Belly - braised caviar lentils, tomato sugo, sunny egg
Heirloom Tomatoes - whole milk Jersey ricotta, pickled kumquats, balsamic reduction, micro basil
Oysters on the Half - three pacific oysters, mignonette slushy, lemon

COURSE 2 (choose one)
Braised Lamb Shank - rainbow carrots, celery root, roasted baby potatoes, mint pesto, pan jus
Herb Roasted Game Hen - braised rapini, roasted mini peppers, cheesy polenta, Meyer lemon beurre blanc
Seared Scallop Risotto - arborio rice, braised kale, sungold tomatoes, huckleberry reduction