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The Bellevue Reporter

Bottoms Up!: Play Ball with the Ray Kinsella

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Lot No. 3 Bar director Chris Faber says this drink recipe came about while trying some autumn flavors, with vegetables such as carrots, beets and roasted corn. The recipe for their Ray Kinsella has some of that thrown in for a cocktail that is sure to please your guests while they eat their steak. Faber says this particular drink recipe was named after Kevin Costner’s audacious corn farmer in Field of Dreams.

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Eating Well: How to Make Zucchini Linguine

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Autumn is the perfect time to add a new recipe to your collection. For the party organizers among us, soon enough the holidays will bring visitors into our homes.

This year, why not show off your culinary prowess? You can treat your out-of-town guests to a Northwest meal from Bellevue’s John Howie Restaurants, fixed in your very own kitchen.

Chef John Howie has a mouthwatering recipe for Zucchini Linguine, a variation on the pasta dish that takes advantage of the harvest season.

Zucchini has a mild flavor and a smooth texture. Harvested in June through October it is one of those wonderful fall vegetables that makes a great dish for the family.

Howie’s recipe replaces traditional pasta with the squash itself, sliced into long and thin noodles.

By clicking on the photo above you will be redirected to The Scene Magazine for the full recipe or by clicking here.

Bottoms Up: The Panacea is the Cure For What Ails You

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Lot No. 3 Bar director Chris Faber says this drink recipe came about while trying some autumn flavors, with vegetables such as carrots, beets and roasted corn. The recipe for their Ray Kinsella has some of that thrown in for a cocktail that is sure to please your guests while they eat their steak. Faber says this particular drink recipe was named after Kevin Costner’s audacious corn farmer in Field of Dreams.

Corn and apricot are a pretty natural pairing. Just add a touch of lime for acidity and balance to the sweetness, as well as the ale reduction as a more interesting ‘simple syrup’ option.

The Cocktail: 

1 ounce of bourbon
1 ounce of roasted corn and apricot puree
.5 ounces of walnut liqueur
.25 ounces of lime juice
.5 ounces of Rogue Hazelnut Brown Nectar Ale reduction
2 dashes of Scrappy’s Aromatic Bitters

The Reduction: 

1 bottle Rogue Hazelnut Brown Ale*
2 ounces of black strap rum
¼ cup of brown sugar

Preparation:

For the Hazelnut Brown Nectar reduction, put all ingredients in a stovepot and boil on medium high heat for about 10 to 15-minutes.

Grill the corn until it is brown, then remove from cob and add it to blender with a pinch of salt, ½ cup of water and 1 ounce of Blackstrap Rum.

Apricots are dried, and then rehydrated with champagne and apple cider vinegar overnight.  Add to blender with corn and puree until smooth.

Shake all of the ingredients together, strain over ice in a bucket glass and garnish with a sage leaf.

* Rogue Hazelnut Brown Nectar Ale is made with a natural hazelnut flavor that has a rich nutty flavor and a smooth malty finish.

Women Who Fight

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Mixed Martial Arts, or MMA, is more than a sport: it’s a game of focus, intelligence and confidence — a brutal match of chess played out in a cage.

Competitors have to know their stuff. Muay Thai, karate, judo, kickboxing — just about any martial art is up for grabs in the octagon. A fair number of the athletes come from other disciplines, like collegiate wrestling, and fall into the sport by virtue of there being no other professional outlets. But, as MMA becomes more popular, more athletes aspire to join its ranks.