Well 80 – Olympia’s Hottest New Brewery

Well 80 Artesian Brewing Company opened its doors March 19 in downtown Olympia. Complete with a restaurant and a 10-barrel brewing system, Well 80 is a brewery and brewpub built on the site of one of Olympia’s famous artesian wells. In addition to tasty craft beers, Well 80 serves pizza, burgers and sandwiches, all with a unique twist, in its all-ages restaurant.

Co-owner Chris Knudson is enthused by revitalization efforts bringing a new sense of excitement to downtown Olympia. He also points to a number of craft breweries in the area that have surfaced in the past few years. Three Magnets Brewing, Matchless Brewing and Top Rung Brewing are joining local staple Fish Brewing Company.

“Olympia’s history is built on beer,” Knudson says. “There’s a growing brewing community here and we’re happy to be part of it.”

Knudson is speaking of Leopold Schmidt, a politician and brewer from Montana, who traveled to Olympia in 1895 to observe construction of the Washingtonstate capitol. After being introduced to Olympia’s artesian water, he proclaimed, “With this water, I can brew better beer than ever!” The next year, at the foot of Tumwater Falls, the Olympia Brewing Company was born. Its beer was made with water from the artesian wells made famous by the slogan “It’s the Water.”

At Well 80, all of its “Well Made” beers are brewed in-house by experienced brewers. The company also features a series of rotating guest taps supporting the local brewing community. You might find Triceratops Pennsyltucky Lager, Cascadia Elderberry Porter, or Whitewood Cider Co. Olivia Newtown-Jonathan cider blend.

Well 80’s goal is to follow in the footsteps of Leopold Schmidt, Paul Knight and all the other pioneers that made great beer from some of the best water in the world.

KELLY LENIHAN

For Additional Information
Well 80 Artesian Brewing
514 Fourth Ave E, Olympia
360.915.6653
well80.com

Up Your Culinary Game With a Cooking Class

Have you thought about how many meals you prepare for your family each week? Or how you pull off preparing tasty, healthy meals week after week without any formal training? Whether you’re a novice or an experienced home cook, if you’ve dreamed about upping your culinary game, why not take a cooking class and impress the loved ones gathered around your table!

Bayview School of Cooking
Located at Bayview Thriftway, BSC offers a tantalizing array of culinary classes for adults and children. The emphasis is on the fresh flavors from the Pacific Northwest and other ethnic flavors from around the world. In addition to its own team of instructors, BSC invites regional chefs, cookbook authors and restaurateurs to guestteach. Its specialty, multicourse dinners with wine/beer pairings, are a real treat.
Bayview School of Cooking
516 West Fourth Ave, Olympia
360.754.1448
bayviewschoolofcooking.com

Metro Parks Tacoma STAR Center
Among other amenities, South Tacoma’s Activity and Recreation Center has kitchen facilites perfect for hands-on cooking classes. The focus is on teaching family-friendly recipes and techniques. Classes are usually limited to 15 attendees, and community members can receive a discount by purchasing a STAR pass.
Metro Parks Tacoma STAR Center
3873 South 66th St, Tacoma
253.305.1022
metroparkstacoma.org/cooking-nutrition

Toscanos Italian Grill
Chef Tom Pantley serves up a demonstration-style cooking class and dinner at Toscanos every other month or so. He covers a variety of cooking techniques and styles to help attendees acquire the skills to increase their enjoyment of cooking for friends and family. Cooking classes include a four course dinner, wine sample, recipes and instruction. Chef Tom has been staging these entertaining, informative classes for over 25 years.
Toscanos Italian Grill
437 29th St NE, Puyallup
253.864.8600
toscanospuyallup.com

Ready to add new recipes to your regular meal repertoire and learn how to prepare delicious foods for every occasion? Choose a class that meets your interests and let’s get cooking!

KELLY LENIHAN

Asian-Inspired Food, Beautiful Ambiance

From the moment you enter Indochine, you feel as though you have been transported to an exotic locale. The indoor water feature fills an unassuming fish pond surrounded by rich wooden tables and benches. Warm lighting and Asian-inspired décor help set the mood. And an open floor plan invites guests to interact with one another.

While the ambiance is certainly a draw, it is the food that keeps guests returning time and time again. Known for its fusion of all Asian cuisines, Indochine creates dishes that are inspired by Thai, Chinese and even Northwest cultures. Toasted seasame wraps, a mouth-watering Indochine favorite, features chicken caramelized with roasted cashews, peanuts, sweet mango and aromatic basil served with flaky flatbread. This interpretation is requested by guests over and over. Each menu item is carefully constructed by the chefs to be not only delicious but visually stunning, says Becca Bergstrom, assistant manager. “There is a lot of heart and soul on these plates,” she says. Gluten-free options are available too.

An attentive and knowledgeable staff greets you at the door and answers questions about the current menu, potential wine pairings and popular cocktails. The environment seen in the front of the house is echoed in the kitchen, where staff members are always experimenting with new ideas. “We have quite a few ethnic backgrounds in our kitchen and it really shows in the amazing food we put out every day,” says Bergstrom. She notes that all of the desserts are handmade each day, ensuring a fresh ending to each incredible meal.

Perfect for banquet parties, date night or a late lunch, Indochine offers beautiful dishes that will please palates of all preferences.

ANDREA LERUM

Indochine
1924 Pacific Ave, Tacoma
253.272.8200
indochinedowntown.com

Summer Guide To Al Fresco Dining & Water Views


One of the best ways to enjoy summer is dining at a restaurant where the scenery is as fine as what’s on the plate. To greet the official arrival of summer and to serve as a guide from now through the fall, here’s a sampling of our region’s best dining destinations, from casual outdoor seating to high-end dining experiences with stunning views. Bon appétit! -KELLY LENIHAN

OLYMPIA
Anthony’s Homeport 704 Columbia St. NW anthonys.com
Budd Bay Cafe 525 Columbia St. NW buddbaycafe.com
Dockide Bistro & Wine Bar 501 Columbia St. NW docksidebistro.com
Waterstreet Cafe & Bar 610 Water St. NW waterstreetcafeandbar.com
TACOMA
Anthony’s at Point Defiance 5910 N. Waterfront Dr. anthonys.com
Boathouse 19 9001 S. 19th St boathouse19restaurant.com
Cliff House 6300 Marine View Dr cliffhousetacoma.com
Sel 229 St. Helens Ave
The Fish Peddler on Foss Waterway 1199 Dock St fishpeddler-tacoma.com
The Social Bar & Grill 1715 Dock St thesocialbarandgrill.com
Chambers Bay Grill (University Place) 6320 Grandview Dr. W. chambersbaygolf.com
RUSTON WAY
CI Shenanigan’s Seafood & Chop House 3017 Ruston Way cishenanigans.com
Duke’s Chowder House 3327 Ruston Way dukesseafood.com
Fish Brewing Pub & Eatery 5108 Grand Loop fishbrewing.com
Harbor Lights 2716 Ruston Way anthonys.com
Katie Downs Waterfront Tavern & Eatery 3211 Ruston Way katiedowns.com
Lobster Shop 4015 Ruston Way lobstershop.com
Ram Restaurant & Brewery 3001 Ruston Way theram.com
Wildfin American Grill 5115 Grand Loop wildfiamericangrill.com
GIG HARBOR
Island View Public House & Market 7102 Ray Nash Dr. NW islandviewmarket.com
JW @ The Boatyard 3117 Harborview Dr. jwgigharbor.com
Morso 9014 Peacock Hill Ave morsowinebar.com
Netshed No. 9 3313 Harborview Dr netshed9.com
The Green Turtle 2905 Harborview Dr thegreenturtle.com
Tides Tavern 2925 Harborview Dr tidestavern.com
STEILACOOM
Topside Bar & Grill 215 Wilkes St topsidebargrill.com
SUMNER
Sorci’s Italian Cafe & Enoteca 1012 Ryan Ave sorcisitaliancafe.com
Windmill Bistro 16009 60th St E windmillbistro.com

Meet Reknowned Chef Roy Yamaguchi

Culinary pioneer Roy Yamaguchi is regarded as an international culinary visionary and the creator of Hawaiian fusion cuisine. The founder and owner of Roy’s restaurants will be Saint Martin’s University on Nov. 3 to host Saint Martin’s Gala 2018: Hawaii and Pacific Islands.

Born in Tokyo, Yamaguchi had his first taste of seafood bought fresh at seaside piers on Maui, while visiting his grandparents. It is these fond memories that would shape his future career. At 19, he graduated from the Culinary Institute of America in New York as a master chef. After moving to Los Angeles, he served as executive chef at La Serene. Yamaguchi then decided to head closer to his roots. He moved to Hawaii and opened the first Roy’s in 1988.

Yamaguchi’s numerous accolades include the prestigious James Beard Award. He hosted six seasons of the television show Hawaii Cooks with Roy Yamaguchi. He is also the author of three cookbooks.

The following are excerpts from our interview with the renowned chef.

What is your best-kept cooking secret?
A lot of hard work at the end of the day. I love what I do. We make sure that people come first. Our people and the people who come through the doors are always the priority.

Why is good food important to the next generation?
Cooking with your kids is important because then they get used to having good food. I recommend bringing kids to the restaurant early so they learn to talk with the server—and also learn about manners and nutrition. Food is an international language, it’s a tool to connect all of us.

Why is the presentation of your dish so important?
People eat with their eyes. We like [the dishes] to look picturesque so our guests savor every bite.

Why are you excited to be cooking at the Saint Martin’s Gala?
I’m excited to be a part of the educational environment. At Saint Martin’s we will be able to have fun and do some inspirational cooking.

What should our readers know about you?
I love music and I’m a drummer. Playing the drums is like working in a kitchen. Everyone plays a part in the production of food in the kitchen, and in a band everyone plays a part in the harmony of the band.

LEAH GROUT

For Additional Information and to purchase tickets:
Saint Martin’s Gala
stmartin.edu/hawaiigala2018

Taste of Tacoma: The Taste Cooks!

 

 

 

 

 

 

 

 

 

 

 

 

Learn to Cook from the Best Chefs in the Northwest at The Taste Cooks! Take a look inside a professional chef’s kitchen at The Taste Cooks! presented by Uber Eats and Albert Lee Appliance, at Emerald Queen Casino’s Taste of Tacoma® presented by BECU, at Point Defiance Park on June 22-24 from 12 p.m. to 8 p.m. Friday and Saturday, and 12 p.m. to 7 p.m. Sunday.  The Taste Cooks! stage will provide high-energy culinary demonstrations by some of the Tacoma area’s best and entertaining chefs.

Chef Thierry Rautureau aka ‘The Chef in the Hat’ will take the reigns as emcee for The Taste Cooks! bringing a new level of excitement and interaction to the stage with his extensive culinary experience, and, engaging and unique personality.  “I am very excited to participate in the Taste of Tacoma for the first time.  I look forward to socializing with many great local chefs, whom I have not had a chance to meet, and also to have fun engaging with the audience at the Taste!” Rautureau said.

The Taste Cooks! lineup changes each day, with chefs eager to share their delicious handpicked recipes. The Taste Cooks! kitchen stage is a fully-equipped professional stage, courtesy of Albert Lee Appliance. During the chef demos, the audience can get a real ‘taste’ of what it’s like to be inside a professional chef’s kitchen. All recipes will be available for the audience to take, to try at home.

The Taste Cooks! features ‘more mystery cook-off’s this year with select chefs competing in The Taste Cook-Off! where their culinary skills will be put to the test. The competing chefs are given 30 minutes to create a masterpiece from three mystery ingredients, a basic pantry, and a large selection of produce, kindly donated by Charlie’s Produce.

Three lucky audience members will be selected to critique each chef on their dish and performance. The criteria: creative use of ingredients, presentation, tastiness and overall entertainment. The winning chef will be announced live and will receive a $100 donation towards the charity of their choice.

Notable chefs participating on The Taste Cooks! stage include return crowd favorites, Jon Maley (ChūcH), Saffron Hodgson “The Aussie’ (bushcooking.com), Hudson Slater (Tacoma Yacht Club), Taani Maama (Boathouse 19), and, new to The Taste Cooks! are Sam Mardis (Chambers Bay Grill), Shawn Tibbitts (Tibbitts@FernHill), Jeff Pratt (Goodwill’s Neighborhood Bistro), Jo Seoung (Hilton Garden Inn), and more!

NEW!!!  The Taste Experience Package, combines two of the Tastes’ premier attractions, South Sound Bites + Craft Beer & Wine Tasting at one discounted price. The Taste Experience Package includes:

  • Trip through South Sound Bites – 1 Plate with 5 ‘Large Tastes’ for a great cause benefiting Emergency Food Network – includes a bottled water.
  • VIP Fast-line access to South Sound Bites
  • Craft Beer & Wine Tasting Starter Package – souvenir tasting glass and 5 beverage tickets – beer or wine.

Taste of Tacoma 2016

With Metro Parks Tacoma Destination Point Defiance project underway, Emerald Queen Casino’s Taste of Tacoma® presented by BECU has taken steps to ensure an easy and affordable option for guests by providing a FREE Taste Express from Tacoma Community College to the festival and back. Park FREE & Ride FREE. It will run throughout the day (6/22-24) starting at 10:30 a.m. to take guests to & from the festival (guests should note there may be a wait during peak hours of the event). The last shuttle will depart Point Defiance Park 30 minutes after closing each day. Festival hours are Friday & Saturday from 11 a.m. to 9 p.m. and Sunday from 11am to 8pm

For more information:      www.tasteoftacoma.com

 

Truckaroo: Washington’s Food Truck Event

Mark your calendars to join us at the Washington State Food Truck Association’s annual Truckaroo event, on June 16th from 11am to 4pm. Their mission is to celebrate the uniqueness of street food while incorporating local ingredients, to promote the interests of small business owners, and to raise funds for the association’s legislative efforts. The Washington State Food Truck Assoc. advocates for all mobile food vendors and hopes to continue its local and state-level policy work. Their work demonstrates how street food can bring communities together.

Truckaroo will take place at the Bates Technical College- South Campus. Bates offers one of the only culinary food truck education programs in the state. This acclaimed program is run by a previous student, Chef Richard Houle. It consists of 40-credits and covers everything from sanitation and food safety basics to cost control, food truck menu development  and creating a business plan.

The Washington State Food Truck Association will also partner with USO Northwest to continue to support our military service members and their families. The partnership provides programs and services designed to meet the individual needs of today’s military. The USO operates two of its own food trucks as well, mainly for special events that are aimed to provide support to those who need it the most.

The whole family can enjoy food trucks, trailers, carts and pop-ups, locally made beverages, and traditional street entertainment on campus, and kids enter for free. The food vendors also offer a military discount. Advance tickets can be purchased for $5 through Eventbrite: https://www.eventbrite.com/e/truckaroo-tickets-44078769787.

They need sponsors, local artisans, street entertainers, demos, and volunteers to make this event possible.  If you’d like to participate or find more details, visit the website here:   https://www.wafoodtrucks.org/truckaroo    Twitter: @wafoodtrucks

 

Happy Belly’s Healthy Options

Since 2014, Happy Belly has been offering unique, healthy options to South Sound residents in search of fresh, delicious meals. Happy Belly owner and executive chef Jennifer Johnson has created a thriving casual-dining establishment that has a loyal following and new converts every day. It features Johnson’s unique perspective on balance in daily living and feeding one’s mind as well as one’s body through a variety of nutritious foods.

Johnson is always looking for new flavor combinations for her dishes. “I am inspired by the way the senses work together—the smell of crushed tomato leaves, the ultra-sweetness of fresh pineapple, salty sea water, the dry feel of crumbling tobacco leaves, the silky feel of apple skin. I create food I wished was made for me and that I want to share with others,” she says.

This spring, Happy Belly is all about revitalization and renewal. Coming out of winter, the focus will be on lighter dishes and herbjuice fusions. “We’re excited for the coming sun and citrus,” says Johnson, noting “a kaleidoscope of color and flavor in blossoms and berries, mint, basil, cilantro, ginger, tropical notes and earthy beet, turmeric and greens.”

In addition, Happy Belly’s Kitchen Self-Sufficiency class series starts up again in March. The series will help you sharpen your knife skills, discover alternative flours and sweeteners, tackle multimeal preparation, and explore flavor combining.

For Johnson, connecting with and caring for her guests and staff has brought her more success than she could have ever imagined. “Listen to the community. They’ll tell you exactly what is needed,” she says. “Then my job is to deliver it in a creative, tasty and affordable way that keeps bringing them back. Also, smiles, kindness and positivity are contagious. Everyone can use more of it.”

HILARY RYAN

For additional information:
Happy Belly
1122 Market Street
happybellytacoma.com

South Sound Community Wine Dinners

There is always a buzz when new upscale dinner options come along in Olympia. This fall the Percival Restaurant at South Puget Sound Community College started offering quarterly wine-paired dinners. The Percival is a venue for showcasing the advanced culinary artistry that students in the Culinary Arts program have developed.

The first wine-paired dinner took place on Nov. 16. In attendance were nearly 50 college and community members, including SPSCC President Tim Stokes. “I was beaming with pride for our students, chefs and culinary team,” he said. “They delivered a true gastronomic experience.”

The menu featured a triple cream brie, fresh wild king salmon, pomegranate key lime granita, Snake River Farms wagyu striploin and a chocolate cream tart. Among the featured wines were TruthTeller’s Viognier, Shea Wine Cellar’s Pinot Noir and Woodward Canyon’s Cabernet Sauvignon, bringing the flavors of the Yakima, Willamette and Columbia valleys to the event.

Professor and chef Scott McLean prepared the exclusive menu and pairings along with the students and catering staff. “They put together a fabulous paired dinner that rivaled the major food scenes in Seattle and Portland,” said program dean Val Sundby-Thorp. “We also want them to build their resume and experience so they can graduate and enter into the industry with relevant, exciting and professional experience.”

Before joining SPSCC’s program in 2016, McLean was the executive chef at the Marcus Whitman Hotel and Conference Center in Walla Walla. His long career of opening restaurants and leading other chefs brings incredible value to the Culinary Arts program.

While the Percival Restaurant plans to continue its quarterly winepaired dinners (next dinner scheduled for Valentine’s Day), it is also open to the community for lunch from Monday to Thursday. The restaurant also offers special reservations, catering, and event and meeting space.

KATIE SAGAWA

For additional information:
Percival Restaurant at SPSCC
360.596.5404
spscc.edu/campus-life/cafe

Dave & Buster’s Brings Fun To Auburn

Dave & Buster’s first Washington state location is now open in Auburn at The Outlet Collection Seattle. The restaurant and entertainment mecca boasts more than 44,000 square feet of arcade games, state-of-the-art sports viewing, and one-of-a-kind food and drink offerings all under one roof.

“We’ve had our eyes on the Seattle area for a while now, and the South Sound is an ideal place for Dave & Buster’s first location in the Evergreen State,” said Dave & Buster’s Auburn General Manager James Hartung. “We look forward to introducing the region to what we’re all about—an exciting environment to eat, drink, play and watch sports.”

There is no other attraction in Auburn quite like Dave & Buster’s, where guests can experience hundreds of dynamic games, a chefcrafted menu, innovative cocktails and the state-of-the-art D&B Sports Bar filled with dozens of massive HDTV screens. Guests can play more than 190 of the latest arcade games like Injustice Arcade.

The mouth-watering menu combines fun and flavor in American fare with items including Ancho Caesar Lettuce Wraps, the Carnivore Pizzadilla, legendary burgers like the Buffalo Wing Burger and the all-new BBBacon Burger (featuring three types of bacon!), and new dishes like the Hawg-A-Saurus Loaded Cheese Fries and Dynamite Fried Shrimp.

Dave & Buster’s offers one-of-a-kind cocktails like you’ve never seen before! The extensive beverage menu includes favorites like Adult Snow Cones, CoronaRitas, Tiki Drinks, Luxe LITs, a Strawberry Watermelon Margarita made with strawberry-flavored ice cubes and Glow Kones featuring a blinking, flashing glow cube.

The new location’s D&B Sports Bar is the ultimate destination to catch all of Washington’s favorite college and professional teams. With screens everywhere you look and “better than the stadium” seating, you’ll feel like you’re at the game!

Dave & Buster’s also features multiple private event spaces to provide an ideal atmosphere for any occasion. From corporate events and meetings to birthday parties and team building activities, the Dave & Buster’s team will work with every size and budget to make planning easy, so you can focus on the FUN!

LEAH GROUT

For additional information:
Dave & Buster’s Auburn
1101 Outlet Collection Dr SW, Auburn
daveandbusters.com