Weekends are for indulgences and at The Century we thought we would start the weekend off right by treating our residents to a Boozy Brunch on Saturday morning (leaving ample time for sleeping in of course).
Century residents woke up to the comforting smell of freshly baked cinnamon rolls. All they had to do was head out their front door and grab a gooey pastry! Residents also had their choice of orange or grapefruit mimosas to perk them right up. Residents relaxed in The Century Hub and casually mingled as they sipped their mimosas with frosting covered fingers. It was quite the enjoyable weekend morning and that’s how we roll. Get it? Because we served rolls.
It’s grilling season! With the sunny warm weather, there is no better way to cook than grilling outside, enjoying the summer. Grilling can be tricky, which is why we asked the experts in meats and grilling from around our neighborhood to share with us (and you!) everything they know so we may, too, become experts in the art of grilling.
Step one: Where to get your meat
To get the best meat for grilling, skip the grocery store and go straight to the butcher. Getting quality meat means knowing where it came from, and that is what William von Schneidau did when he started BB Ranch Butcher Shop, he found the best farms in the area. His full butcher shop is well known in Pike Place Market, as they do everything themselves and can do any cut you want on the spot.
Knowing what cut or kind of meat to get for grilling can be tricky, but William recommends some of his best:
Baby Back Ribs
Santa Maria Tri Tip (uniquely to BB Ranch with the most amazing rub you’ll ever taste)
BB Ranch hand made burgers (or sausages), such as buffalo, blue cheese, bacon and lamb sliders.
William suggests to always tell your butcher about your plans; what you’re cooking with the meat, how many people you’ll be feeding, what you’ll be drinking, etc. That will help them point you to the best meat catered to your needs.
If going with red steak seems a bit threatening to grill, William suggests to go with something the butcher prepared instead. Whether that’s their hand made burgers or their Lime Jalapeno Chicken Wings (they suggest to pair it with Margaritas and Coronas), all you’ll have to do is listen carefully to the butcher’s cooking time directions and you’ll have a perfect meal. If it’s your first time grilling, but you want steak, William’s go-to is a boneless Rib eye steak from their dry-aged locker, he assures us it’s fool-proof.
The best part of BB Ranch being in Pike Place Market is that it is your one-time stop. You can get everything you need for your BBQ there. All businesses at Pike Place know each other so the people from the veggie stand will know exactly what to suggest to go along with your BB Ranch meat and vice versa.
Step two: Know the grilling basics
Get it hot: Turn the grill on several minutes before you want to begin grilling. You want the grill nice and hot for when you begin.
Oil it up: Grab a paper towel and soak it in oil, grab it with tongs and rub it over the rack to avoid the meat from sticking to the grill.
Dry it off: Pat your meat dry with a paper towel before you place it on the grill to get the perfect sear.
Let it rest: When the meat has reached your desire done-ness, let it rest for a few minutes to allow the juices to settle.
Use it: Grill pans are great for giving vegetables and fruits the smoky flavor we all love, without having them fall through the rack.
Step three: Recipes
You have your meat and basic grilling tips, all you need now is a few recipes (if you didn’t buy prepared meat from BB Ranch) for your meat to make your BBQ perfect. Here are five of our favorites.
Summer is still over a couple of weeks away, but we are lucky to be enjoying some beautiful sunshine-filled days here in Seattle!
It’s the kind of weather that makes you want to hang out on our rooftop all day long. And so we did! We couldn’t have chosen a better Saturday last month to host our resident event, Evening on the Rooftop, sponsored by our neighbors the Chihuly Garden and Glass Collections Café.
The Collections Café brought their best chefs on board, fired up our grills and got cooking! As we poured some wine, our residents found their way to the rooftop drawn by the mouthwatering smell and lively music.
We were thrilled to have the Collections Café prepare a full menu just for us, on our very own grills! The menu included roasted spring vegetables, wild mushroom ravioli, fresh fruit salads and a mini burger bar—as well as some delicious desserts. Again—mouthwatering, right?
We love our neighbors! We enjoy taking advantage of everything that our neighborhood has to offer and we love it even more when we are able to partner with our neighbors to bring delicious food, great company and a fabulous time for our residents.
It was a special treat to see what the Collections Café has to offer and we hear some of our residents even went to the Café for brunch the next day!
The Century’s location is truly unique from a culinary perspective. You are a short walk or Uber from the best of Lower Queen Anne, Belltown and South Lake Union. Here are a few spots you may not have thought about, but should definitely be on your list.
Some Random Bar: 2604 1st Ave
Head a few blocks southwest on foot and you will hit a fantastic place that describes itself as, “Local, fresh, seasonal “Farm to table” cuisine, perfectly poured pints and unpretentious cocktails served up with a smile.” Among the intriguing menu items are Chocolate Dipped Bacon Strips, Twice Cooked Oxtails, Chicken Fried Quail, CRab Nachos and Trotters Pork Collar.
Serious Biscuit: 401 Westlake Ave North
Pick a nice morning and walk Northeast to South Lake Union. This unique space from Tom Douglas is home to three concepts under one roof, including the only place in town to enjoy buttermilk biscuits topped with everything from fried chicken and black pepper tabasco gravy to seasonal jams and bacon butter. Make sure to check out the weekend brunch on Saturday and Sunday from 9am to 3pm.
Taylor Shellfish Oyster Bar: 124 Republican St.
If you love oysters, then take a nice stroll through Seattle Center towards Lower Queen Anne and enjoy Kusshi, Kumamoto, Shigoku, Pacific, Kumamotos and whatever else your heart desires. Taylor Shellfish owns the entire process, from hatchery to harvest to presentation. Robert H. on Yelp raves, “These were the freshest oysters I’ve ever tasted in a restaurant. Hands-down! I asked the hostess how long the oysters had been out of the ocean. Because they had tasted as if they were swimming that morning.”
There are so many places to check out around The Century. Let us know of your favorites.
Last week we brought you some recipes to elevate your BBQ to the next level. This week, we have some suggestions for tasty libations. Lower Queen Anne is home to some fantastic bartenders. So here are some drinks based on each of our favorite spirits, from some of our favorite localicious neighborhood bars.
Note: Most of these recipes don’t list measurements for each ingredient. In general, start with 1.5oz of the alcohol involved, and distribute the rest to taste. You’ll probably just need a dash of things like bitters, peppers and lime juice, and a little more soda or other fillers. Most of these are meant to be served in a cocktail or martini glass, which only hold 5 – 6 oz total.
Tini Bigs: Chill-Hooly – Tangerine Vodka, Orange Curacao, Sour mix
New York Pizza & Bar: Liberty Lush – Smirnoff Passion Fruit vodka, Captain Morgans Passion Fruit rum, Mango, Lemon Juice, Sour, White Cran
Triumph Bar: El Cartel – Tequila, Dry Vermouth, Cucumber, Lime, Black Pepper
The 5 Point Cafe: The Breakfast Paloma – Milagro Tequila with fresh Pink Grapefruit Juice and a splash of soda
Tini Bigs: Big Kahuna Bourbon – Bourbon, Fresh Basil, Pineapple & Lime Juice, Ginger Beer
The 5 Point Cafe: The Pancake Breakfast – Jameson with a flow of Butterscotch Liqeur served with a side of Orange Juice.
El Gaucho: Barrel Aged Gaucho Manhattan – Jacob’s Ghost White Whiskey, Bourbon, Cherry Liqueur, Sweet Vermouth, Bitters
Triumph Bar: Burning Bush – Gin, Pastis, Raspberry Shrub, cava, Lemon
El Gaucho: French – House infused cucumber gin, lemon, simple syrup, champagne, served up
Share your favorite homemade cocktail recipes with us in the comments below.
We’ve flown through Fourth of July and sailed through Seafair. But everyone in Seattle knows the sun will be shining another couple of months, with sunsets that stretch clear into the late evening. And what is a better way to celebrate the back half of summer, than grilling on the rooftop of your building?
You may or may not know that you have a handy gas grill up there, with great views and plenty of room to cook for, entertain and delight your guests. So over the next two weeks, we thought we’d provide some tips and recipes to take your barbecue past the burgers and hot dog stage and into something completely memorable.
Tips from an Expert
Before we get started with some recipes and other helpful resources, let’s get some grilling advice from an expert. Andrew Brays is the owner of Pinky’s Kitchen, one of the finest places to enjoy barbecue in the Puget Sound. Pinky’s is located in a little truck in Wallingford, but the small location packs huge flavor. Pinky’s has giant smokers where they season their meats for a long period of time, but we asked Andrew for his number one tip for using a gas grill.
“Here’s a general tip to help every beginner. Keep an eye on the “hotspots” on the grill. Inevitably most non-commercial grills have hotspots and things will cook unevenly especially, when trying to sear at high temperature. Keep an eye on them and be ready to shuffle things around to get even cooking and sears. Also, when cooking steak use a internal thermometer probe (they are cheap and easily available) if you want to really be sure you are doing rare, med rare, med and well done requests. The thermometer is also great for chicken and sausages. Pull the meat immediately as soon as it hits 165 (or less if you want rarer meat) to stop it from drying out.”
Seattle Barbecue Recipes
Next, we found some Puget Sound recipes that will make you look more like Bobby Flay than Ronald McDonald. Here are some links to some great recipes from Seattle’s famous restaurateur, Tom Douglas.
Besides his grilling tip, Andrew provided us a recipe that’s not on his menu at Pinky’s. As a native Australian, he knows a little about Shrimp on the Barbie. Here’s his authentic Australian recipe.
2lbs Easy-peel headless shrimp
Jar of Mama Lils Honkin Hot Peppers
4 TBSP oil from the Mama Lils jar
1 head cilantro
15-20 medium to large Garlic cloves
1/2 cup orange juice with pulp
1 TSP salt (or to taste)
4 limes halved
Metal or soaked wooden skewers
To make fresh whole shrimp easy peel, simply remove heads and snip open their backs using scissors down to the tail. Clean under running water if necessary. Prepping them this way enables the marinade to permeate and the shells easy to remove when eating.
Cut the stalks off the cilantro just under where it starts to bushel.
Rough chop all the ingredients EXCEPT the lime in a food processor using the pulse, or fine chop by hand. You want a consistency that is a little runny and not too combined so the ingredients still stand alone. A medium to fine chop.
Place prepped prawns in a zip lock and add the paste. Mix it around well by squeezing the bag to get the paste into all the nooks and crannies of the prawns.
Place in fridge for 2 to 4 hours. (If you are pressed for time 1/2 hour works.)
On a tray double skewer the prawns (don’t refer to the picture they are not single skewered). But this is VERY important because the cook time is fast and if you are dealing with hot and cold spots on your grill you want to be able to flip them and move them without them spinning. To double skewer like in the picture but you put two skewers parallel to each other through the prawn about 1/2 inch apart.
Heat your grill to as high as it will go. You want to char the shells before the prawns are overcooked ideally. If you can’t get it hot enough for a rapid char, don’t worry. It’s more important to just pull the shrimp off before they overcook.
Place skewers on grill. There should be a definite sizzle. Cook for two to three minutes a side depending on the prawn size. Flip them the first time when the colour has changed half way through and hopefully the shells have charred. You may need to shuffle them around. The prawns are cooked the minute the opaqueness is gone in the centre of the prawn.
While they are cooking, liberally squeeze lime juice over them.
When cooked, remove skewers and serve in a bowl with a bowl for shells. Grab plenty of napkins and some extra lime wedges.
Where to Get Meat
The epicureans among you will know that the best and worst chefs in the world can benefit from high quality ingredients. So we found a place in your neighborhood if you want to step up your meat and serve something really special.
BB Ranch in Pike’s Place MarketBB Ranch was founded to connect consumers looking for local, grass-fed beef and other meats directly with local ranchers raising animals on grass. They’re alocal butcher shop selling beef, pork, lamb, goat, chicken, duck, and eggs raised locally by farmers in Lopez Island, Bow, Duvall, Marysville, and ranchers in Whatcom, Skagit and Snohomish counties as well as Eastern Washington.
What night on a rooftop deck with a gourmet meal would be complete without the perfect bottle of wine? Again, if you want to go a class above your typical grocery store, we suggest a trip to your neighborhood wine store where you can ask the proprietor for a selection hat will go perfectly with you menu.
Champion Wine Cellars at 108 Denny Way is Lower Queen Anne’s own wine cellar, was recipient of the first retail wine license in the State of Washington. At any one time you can find some 1,500 different labels, including a broad selection of French wine. Whether you are looking for Bordeaux, Burgundies, Champagne or Rhone Valley wines, or something from California, Spain, Italy, Portugal, Germany, Australia or New Zealand, you’ll probably find it here.
Next week we’ll bring you some recipes for Specialty Cocktails from your local neighborhood bars. If you have a favorite recipe or BBQ tip to share with the community, tell us in the comments below.