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.

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.