Saturday
Jun152013

Chef Tribute Dinner // Kate Aitken // Tuesday, June 25th

Join us as we celebrate the life and influence of Kate Aitken, A Canadian radio and television broadcaster who primarily covered homemaking subjects such as cooking and etiquette, but also did some documentary journalism. From the 1930s to the 1950s, Kate Aitken was a role model for millions of Canadian women who listened to her national radio show, clipped her recipes from the Montreal Standard, where she was Women's Editor, and purchased her books and pamphlets on everything from cooking and childcare to travel and etiquette. Kate Aitken's Canadian Cook Book was first published in 1945 and became an instant bestseller. In Kate's own words, the book is "a handy, inexpensive guide to healthful daily living." Along with delicious recipes for appetizers, baked goods, canning, main dishes, salads, soups, and quick lunches and suppers, she provides a wealth of information on nutrition, "Notes to Brides", and helpful hints on cooking. Considered the "Martha Stewart" of her day, Kate Aitken's practical recipes endure to delight Canadian families today.

Click here to listen to a clip of Kate Aitken from the CBC digital archives.

Nell’s 2013 Chef Tribute Series
KATE AITKEN
Tuesday, June 25, 2013

 MENU

6:15 Passed Hors d’oeuvres
Cheese Dreams
Pan Fried Oysters with Tartare Sauce
Lobster Salad
J Cuvee 20, Russian River, CA Sparkling

 7:00 Dinner

Prince Edward Island Fish Chowder
Ponzi, Pinot Gris, OR 2011

Steamed Salmon with Egg Sauce with Buttered Asparagus
Eyrie Vineyards, Chardonnay, Dundee Hills 2009

Smothered Chicken with Biscuits
Westry, Pinot Noir, Willamette Valley 2010

Elk Short Ribs with Golden Brown Roasted Potatoes
Mission Hills, Merlot, Canada 2007

Peach Pie with Whipped Cream
Chateau Haut-Mayne – Sauternes FR 2009 

$80. per person
plus tax and gratuity

(click here for printable menu)

Saturday
Jun082013

Winemaker Dinner : Bonny Doon Vineyards


Nell's winemaker dinner series welcomes
BONNY DOON VINEYARD WINE DINNER  
Monday, June 17th at 6:15pm

Join us as we welcome the talented and charismatic Randall Grahm of Bonny Doon Vineyards to Nell's. We invite you to taste the wonderful wines of the infamous "Rhone Ranger" and learn the entertaining stories behind the efforts. Of course, all wines will be paired with a wonderful meal by Chef Philip Mihalski and his team in the Nell's kitchen.  This is a wine dinner not to be missed.
 
Bonny Doon Vineyard was established in 1983 and is based in the city of Santa Cruz in the central coast of California. Bonny Doon was amongst the first Californian wineries to embrace Rhone varietals, giving Randall Grahm the nickname "The Rhone Ranger". In addition to making fabulous wine, the bottles are all decorated with interesting labels featuring a variety of artists and illustrators.

We invite you to visit the Bonny Doon website at www.bonnydoonvineyard.com to learn more about the wines and the maker... and maybe even laugh a little.  Hope to see you on the 17th! 


MENU 

Local Oysters on the Half Shell with Cider Vinegar Mignonette
Dungeness Crab Spring Rolls with Asparagus and Basil
Goat Cheese and Walla Walla Onion Tarts
2011 "Querry" Cider (Pear/Apple/Quince)

 *   

Sea Scallop with Shaved Fennel, Snap Peas and Lime, Ginger Vinaigrette
2012 Albarino

*  

English Pea Risotto with Mint and Reggiano Parmesan Cheese
2012 Vin Gris de Cigare

*

Wild King Salmon with Fava Beans and Morel Mushrooms
2011 Le Cigare Blanc, "Beeswax Vineyard"

*

Roasted Natural Veal Strip Loin with Baby Turnip, Rapini and Tarragon
2010 Syrah, "Le Pousseur" 

*

Pan Seared Duck Breast with Fresh Chick Peas, Mustard Greens and Yakama Cherry Jus
2008 Le Cigare Volant

English Cream with Warm Apricots and Bay Shortbread Cookie
2011 Le Vol des Anges 

 

$90 per person
plus tax and gratuity

reservations reccomended
Thursday
Apr252013

Chef Tribute Dinner // Marion Cunningham // May 9th, 2013

Join us as we celebrate the life and acheivements of chef and food lover Marion Cunningham (1922 – 2012). To many, she is considered the doyenne of American home cooking and mentor and confidante to many of the nation's top chefs.

Her professional food career didn't launch until she was fifty, after taking a cooking class with the master American cook James Beard. He eventually tapped her as his assistant, which led her to a career of teaching people to cook through classes and books.

She is perhaps best known as the woman who rewrote "The Fannie Farmer Cookbook." It was published in 1979 and became one of the nation's best-selling cookbooks. That was followed by "The Fannie Farmer Baking Book," "Learning to Cook," "The Breakfast Book" and several others.

 Nell’s 2013 Chef Tribute Series Presents a Dinner Honoring
MARION CUNNINGHAM
May 9, 2013 at 6:15pm

 MENU

 Oyster Buns
Tiny Red Roasted Potatoes with Rosemary
Frieda and Elinor’s Onion Pie

Roederer Estate – Brut, Anderson Valley, CA, N/V 

*

Cream Of Scallop Soup with Lemon Crackers
Efestè Feral, Sauvignon Blanc, Evergreen Vineyard, WA 2011 

*

Salmon with Cucumbers and Caper Sauce
Maison Bleue Au Contraire, Chardonnay, French Creek, Yakima Valley, WA 2011

*

Chicken with Feather Dumpling
Cep Vineyards, Pinot Noir, Sonoma Coast, CA. 2011 

*

Pork Tenderloin with Jalapeno Sauce
Freemark Abbey, Cabernet Sauvignon, Napa Valley 2009 

*

Sour Cream Gingerbread with Whipped Cream
Lustau East India Solera Sherry

  _

$80. per person
plus tax and gratuity

*RESERVATIONS RECOMMENDED*

click here for printable menu

 

Monday
Mar252013

Seattle Restaurant Week : April 7th – 11th & 14th – 18th

Celebrate Seattle's Culinary Community during Seattle Restaurant Week, April 7-11 and 14-18. More than 160 local restaurants are serving up three-course dinners for just $28 - and many of them are offering three-course lunches for $15. Nell's will be participating, and as usual, chef Philip Mihalski had designed a generous menu to impress. You can expect the same quality of food and service that Nell's is known for at a budget friendly price. Reservations are highly recommended. Tables go quickly! 

SEATTLE RESTAUTANT WEEK MENU
April 7th – 11th & 14th – 18th
(not valid on Friday or Saturday nights) 

Firsts 

Cauliflower Soup with Cumin Seed Croutons and Dill
or
Duck Liver Terrine with Cornichons, Stone-ground Mustard and Grilled Bread
or
Nettle and Ricotta Agnolotti with Spinach and Pine Nut, Brown Butter
or
Arugula with Hearts of Palm, Pickled Red Onions and Shaved Pecorino Romano Cheese

 Seconds

Grilled Marlin with Roasted Sweet Onions, Sautéed Pea Vines and Red Beet Vinaigrette
or
Crispy Skin Duck Confit with Creamy Polenta, Rapini and Rosemary Jus
or
Pork Tenderloin with Rutabaga Puree, Brussels Sprouts and Calamata Olive Jus
or
Spring Onion Risotto with Snap Peas, Mint and Reggiano Parmesan Cheese

Desserts

Strawberry Rhubarb Crisp with Sour Cream Ice Cream
or
Callebaut Chocolate Tart with Whipped Cream and Passion Fruit Coulis
or
Pineapple with Vanilla Bean Yogurt Sherbet and Lemon Triangle


$28. per person
plus tax and gratuity

** MENU IS SUBJECT TO CHANGE **

click here for printable menu 

Friday
Mar152013

TERRA BLANCA WINE DINNER

 


Join us on Tuesday, March 26th at 6:15pm for an evening with Washington wine maker and owner of Terra Blanca Vintners, Keith Pilgrim as we taste through his catalogue of wines. Keith will share stories about the wines and people behind Terra Blanca Vintners as you enjoy a perfectly paired meal by chef Philip Mihalski. It's a evening not to be missed! 

MENU

TERRA BLANCA WINE DINNER
Tuesday, March 26, 2013


TO START
6:15pm 

Local Oysters with Lime, Ginger Vinaigrette
Celery Root Soup with Truffle Oil
White Prawn Spring Rolls with Napa Cabbage and Leeks
2011 Arch Terrace Sauvignon Blanc, Wild Pheasant Vineyard, Yakima Valley


DINNER
7:00pm 

Wild King Salmon with Roasted Spring Onions, Pea Vines and Caper Vinaigrette
2011 Arch Terrace Chardonnay, Terra Blanca Estate Vineyard, Red Mountain

. . .

Nettle and Ricotta Agnolotti with Wild Mushrooms, Thyme and Reggiano Parmesan Cheese
2008 Terra Blanca Signature Series Cabernet Sauvignon, Terra Blanca Estate Vineyard, Red Mountain

. . .

Pan Seared Duck Breast with French Lentils, Mustard Greens and Blood Orange Jus
2007 Terra Blanca Signature Series Block 8 Syrah, Terra Blanca Estate Vineyard, Red Mountain

. . .

Braised Angus Beef Cheeks with Parsnip Puree, Brussels Sprouts and Green Garlic
2008 Terra Blanca ONYX, Terra Blanca Estate Vineyard, Red Mountain
1999 Terra Blanca ONYX, Terra Blanca Estate Vineyard, Red Mountain

. . .

Valrhona Chocolate Tart with Strawberries and Cassis Whip Cream
2006 Terra Blanca Reserve Botritized Chenin Blanc

 

$80. per person
plus tax and gratuity

*RESERVATION RECOMMENDED* 

 CLICK HERE FOR PRINTABLE MENU

 

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