BOURBON BASH AT DANIEL'S BROILER-BELLEVUE

Schwartz Brothers Restaurants and Pilchuck Distributing are pleased to announce the First Annual Bellevue Bourbon Bash. This event will be held at the Daniel's Broiler in Bellevue WA on March 22nd from 6:00pm to 9:30pm in the Cascade Rooms.

This is the first event of its kind in the Seattle area, billed as the largest collection of Bourbon and Rye whiskey, west of Kentucky. Celebrating the founders of the whiskey industry and the birthday of Pappy Van Winkle. There will be over 75 whiskies to sample, a commemorative tasting glass and tasting guide for each paid guest. Brand representatives will be available for questions and history of most of the bourbons. Rare and select bourbons have been chosen for this event along with many of your favorites.

Tickets for the event are $125 and VIP $175. The VIP room will be set in the Vintage Lounge and will feature all the Pappy Van Winkle bourbons and 30 more exclusive finds.
Appetizers are provided for the event.

Tickets can be purchased in advance by contacting finespirits@schwartzbros.com. These will be made available at the door as will call. Tickets are non-refundable, a limited number of tickets will be available at the door.

GIN DINNER AT DANIEL'S BROILER-LAKE UNION

Our second dinner in the 2012 Daniel's Broiler Spirit Dinner Series will be with a spirit that originated in Holland and made its way to England; GIN. The United States is the largest consumer of gin and micro-distilleries are popping up all over to create this classic.

The differences in Gin and the four major styles that are available will be discussed at our dinner. We will talk of the history and how it has been produced from the early 17th Century. What botanicals are used and how they relate to your favorite cocktail. Take for instance the Martini, where did it come from, how is it properly made, shaken or stirred. Winston Churchill once said, passing the cork from the vermouth bottle over his drink, was just enough for his Martini.

Our team of Mixologists will be on hand to hand shake your cocktail tableside to accompany each course. You will get to see the tools and the classic martini shakers used to create your own cocktail at home. Come join us for this fun and exciting time.

FINE SPIRITS DINNERS 2012

Our Fine Spirits dinner events have been a great success combining fantastic food and exciting spirits over the past two years. This year we take the events on the road. We will split the events between the Eastside and Downtown locations, at Lake Union and Bellevue. We also have a great Caribbean Nights party coming to Chandler's in May, featuring Rum and cocktails.

Our first event of the year happens on February 1, 2012 at Daniel’s Broiler-Bellevue. The event will be the Evening of Scotch, featuring a variety of Single Malts. Single Malts have come along way recently with extra aging in a variety of casks giving the spirit a new flavor profile.

We will have some of these new styles and different aged spirits paired with the great cuisine, inspired by the single malts. Now is the time to start booking the events by contacting finespirits@schwartzbros.com

COGNAC DINNER AT DANIEL'S BROILER - LAKE UNION

Fashioned after our very successful Champagne Dinners at Daniel's Broiler - Bellevue, comes a Cognac dinner on December 14th at Daniel's Broiler - Lake Union.

The evening will begin with a cocktail and passed appetizers and then we will sit down to a four course dinner created around the fine cognacs for the night. Several marques from the Remy Martin Cognac will be served, but the night will begin with the best, Louis XIII. We decided to start the night with the luxury of this cognac to taste and have the full experience before any other cognacs are tried. For three centuries Remy Martin has been making fine cognacs in the Champagne region of France.

Our host for the evening will be the US Brand Ambassador for Remy Cointreau. He will enlighten all with his wit and knowledge of these fine cognacs. This will be a holiday night to remember.

WINTER MANHATTAN SERIES

For the fall and winter months we have created a cocktail list that includes the variations of the famous Manhattan cocktail.
The main theme of most of the cocktails are barrel aged liquors and syrups. We have also included our very own Barrel Aged White Manhattan. The cocktail named Head Strong, is a combination of Woodinville Whiskey Co. Headlong White Dog Whiskey, Aperol and Carpano Antica Formula vermouth.

These ingredients are combined and aged in charred white oak barrels for 5 weeks. The cocktail mellows in the barrel and makes for a fabulous cocktail with a corny, sweet bitterness. This cocktail will be our feature during Seattle’s Cocktail Week running Oct. 27th to the 30th.

A barrel aged pure Maple Syrup is part of the Woodland cocktail, along with Woodford Reserve. Jim Beam’s new Devil’s Cut, the opposite of Angel’s Share, which is a process of shaking every last drop from the whiskey barrel is used in Cowboy cocktail, which has a smooth vanilla finish.

Our personal selection of bourbon from Buffalo Trace is our new signature Manhattan. Five samples were sent to us, the best was selected from the five and 8 weeks later our selection arrived. This Personal Selection has a lot of oak, vanilla and a bit of heat, when combined with Carpano Antica sweet vermouth and a bourbon cherry, it makes one great cocktail.

WHISKEY OF THE WORLD SPIRITS DINNER AT DANIEL'S BROILER-LAKE UNION

The Whiskey of the World dinner at Daniel's Broiler-Lake Union on October 12th will be a great event showcasing the styles and the tastes of whisky making from around the globe. The evening will begin with a cocktail and passed appetizers. We will all sit down and have a four - course dinner prepared by Daniel’s Broiler-Lake Union, Chef, Mike Hillyer.

The dinner courses will be paired with whiskey from Japan, Scotland, Canada, Ireland and of course the USA. A couple of the samplings will include a new Canadian whisky, Collingwood, which is recently on the market and brainchild of Chris Morris, Master Distiller for Brown-Forman, better known for Woodford Reserve bourbon.

Another tasting will be the Hibiki 12 year Japanese whisky. A scotch style whiskey that uses the traditional methods of scotch making, but ages the whisky in Japanese Oak, that imparts a bit of fruit to the whisky.

To make reservations, please email finespirits@schwartzbros.com.

DANIEL'S BROILER BOURBON DINNER

September is right around the corner, where did the summer go? September is celebrated with Bourbon Heritage Month and we do our part by having our Spirits Dinner series. September 14th at 6:30pm, the banquet rooms of Daniel’s Broiler-Lake Union will be filled with aromas of bourbon. We pair a four course dinner with some of the finest bourbons that we can get our hands on.

Rare bourbons come from single barrels, private selections and very limited supply. This year we will feature Parker’s Heritage 27 year, Single oak project, Buffalo Trace Experimental and a rarity, Black Maple Hill 16 year and others.

We love bourbon so much that we bought a barrel. The unveiling of and first public tasting of the Daniel’s Broiler Personal Selection Bourbon will be on Sept. 14th at the Fine Spirits dinner. Five samples were sent to us from five different barrels, we tasted the samples and found one to be superior to the rest. That one barrel will supply the Daniel’s Broiler restaurants with close to 200 bottles of bourbon. The bottling process will start soon and within weeks it should all be here, ready to be used in the creation of cocktails and our House Manhattan. This bourbon also can be enjoyed neat, one ice cube please.

Make your reservations at finespirits@schwartzbros.com. This dinner will attract a lot of attention so make your reservations early!