MAKING A DIFFERENCE

One of the most popular servers at Daniel's Broiler Bellevue is Menno Groenhout. Originally from Amsterdam, Menno has made his home in the U.S. for over thirty years now. Like many of our team members, Menno is active in the community. In June, for example, he put together a golf tournament for the Childhood Cancer Careline that raised $8000 dollars for the cause.

Asked why he did it, he said, "I wanted to do something I didn't think I could do. It feels great to know that one person can make a difference and feel so inspired by all the people who came out and helped."

Ninety-six people showed up to play, and many people volunteered to assist, including five other team members from Daniel's.

TRENDSETTERS.

We have the most amazing collection of team members at Daniel's Broiler. Michael Chinn, for example, who started working at Daniel's Broiler Bellevue in 2005, is part of a small group of people creating a new sport: Yacht Surfing. In fact, as of this moment, there are only 5 professional yacht surfers in the WORLD, and our own Michael Chinn is one of them. Check out this video of a recent day on Lake Washington:



Here's how to yacht surf: First, make friends with the owner of a big yacht, and then fill the yacht with people (for weight). Next, throw some giant, heavy-duty rubber bags in the back of the yacht and fill them with tons of water (for even more weight), and then get out on the water and go as fast as you can! Grab your surfboard and start surfing.

But it's not all fun and games for Michael. Besides yacht surfing, he goes to college, works at Daniel's, and finds the time to do charity work. Last summer, he volunteered to teach a wakeboard class to a group of children. The summer before, he flew to Rwanda to help a group of volunteers build a school. You can find out more about his Rwanda trip here: http://mikecrwanda.wordpress.com/page/4/

At Daniel's, we only hire extraordinary people.

EXPERIENCE COUNTS

Roseline Coats has been working in the Daniel's Broiler Bellevue kitchen since 2001 and she's been the Lead Private Dining Chef for four years. After graduating from chef school at the University of Montana in 1999 she quickly gathered experience working for the Doubletree Inn, Yarrow Bay Grill, the Woodmark Hotel, Spazzo Italian Grill & Wine Bar, and Daniel's Catering before finally settling down at Daniel's Broiler Bellevue.

Rose brings an extravagant style and quality to her dishes, whether it's the abundant fruit platters, the smoked salmon canapes, or the crab-stuffed mushrooms. She is exacting and precise. And totally consistent.

And she loves to cook. Awhile ago she was working a lunch and dinner on the same day, and she had a short break in between, so she went home and baked a delicious blackberry coffee cake (from blackberries she picked in her back yard) and brought it in for her fellow team members, just for fun.

When you book a party with us this holiday season, you can count on Rose working behind the scenes to make your experience the best it can be. To reserve a room for your holiday party, contact Shelley Lish or Rena Yadrick in Private Dining Sales at 425.990.6310 or email privatedining@schwartzbros.com.

HOLIDAY PARTIES

Book your holiday event in a private dining room at any one of our three Daniel's Broiler locations, Chandler's Crabhouse or Spazzo Italian Grill & Wine Bar. http://www.schwartzbros.com/cateringPrivate.cfm#block1

Every location has a great view and you don't have to choose only one entree — you can put several choices on your party's menu. Cocktail receptions, sit-down dinners, lunch, buffets — our professional staff can accomodate just about anything. Your wish is our command PLUS Book a private dining room through the end of the year at any of our locations before October 31, 2009, and we will enroll you in our Frequent Diner Platinum Rewards Club and waive the $25 enrollment fee. You will also receive 1000 bonus points just for booking!

As a member, you will receive a $50 gift certificate to our restaurants every year on your birthday.

Accumulate points that can be redeemed for gift cards to Schwartz Brothers Restaurants, Gene Juarez, and Ben Bridge, to name a few. http://www.schwartzbros.com/diner.cfm

Already a member? We will give you 1000 points just for booking your Holiday party with us!

To book your holiday party, please contact Shelley or Rena in Private Dining Sales at 425.990.6310 or email privatedining@schwartzbros.com.

LONG SHADOWS VINTNERS WINE DINNER

SPECIAL EVENT. At Daniel's Broiler Bellevue on November 4, 2009 we are proud to host a special wine dinner with Long Shadows Vintners. Maximum seating is 24 and we still have 12 seats available, but this event will sell out, so reserve your seats soon.



Long Shadows is a wine project created by Allen Shoup, former CEO of Stimson Lane. He held this position from 1984 until 2000. Allen will be at this event.

Long Shadows was created by Allen as a project to showcase wines from Washington State made by some of the best winemakers in the world. We will showcase six wines made from this project, each created by a different winemaker who has great expertise and is recognized worldwide for their prowess in creating each varietal or blend.

The wines for this special event will be:

The Cabernet Sauvignon "Feather" created by famed winemaker Randy Dunn of Dunn Vineyards.

The Merlot "Pedestal" created by famed Bordeaux winemaker and owner of Chateau le Bon-Pasteur, Michel Rolland. Michel consults for very high-end wineries in Europe and California as well.

The Syrah "Sequel" created by famed winemaker John Duval, formerly a winemaker of Penfolds' famous and highly sought-after wine "Grange" out of South Australia.

The Bordeaux style-wine "Pirouette" made by Agustin Huneeus, who created Concha y Toro in Chile and Franciscan Estates out of California.

The Super Tuscan-style wine "Saggi" made by one of the oldest and most prestigious families in Tuscany, Ambrogio and Giovanni Folonari.

And the incredible Riesling "Poets Leap" made by Armin Diel, owner of the renowned Schlossgut Diel from Nahe, Germany.

The price to attend is $95 per person plus tax and service. The event will begin at 6:00pm with a half-hour reception in our famous Vintage Lounge followed by a 30-minute educational segment conducted by Allen. Then we'll move to the Rainier Room for the six-course dinner, which will be expertly paired with these exquisite wines.

To reserve your seats, email Randy Austin at vintagelounge@schwartzbros.com or call him at 425.462.4662.

FRESH ALASKAN RED KING CRAB ARRIVED AT CHANDLER'S TODAY!

Our Fresh Red King Crab comes overnight air from the crabbing boat, North Sea out of Dutch Harbor Alaska, where the fleet from Deadliest Catch sails from for the annual Red King Crab season.

This fresh Red King Crab has a sweet of the sea flavor, that differs slightly from the frozen Red King crab, that is available year round. Frozen Red King Crab goes through a brining process during freezing that slightly elevates the salt levels. It is this lack of brining that leaves the natural sweetness of the Red King intact, and makes the fresh Red King Crab such a tasty treat!

Come down to Chandler’s Crabhouse, and taste the Red King Crab at its peak, and at its best! Fresh Red King Crab is projected to be available now, through the Winter holidays, so make plans for the fresh Red King Crab at Chandler’s Crabhouse!

SIDEWAYS IN WILLAMETTE

Bryan Schweitzer of Daniel's Broiler Bellevue won a trip to the Willamette Valley, courtesy of the Odom Corporation, accompanied by two Odom reps. "First we stopped at Sokol Blosser, pioneers of organic farming and wine-making in Oregon," reports Bryan, "then off to Archery Summit, home in my opinion to some of the most structured and age-able Pinot Noirs in Oregon."

The last stop on the tour was Argyle, one of the country's most reputable sparkling wine producers, who have also recently been producing outstanding Pinot Noirs and Chardonnays. Bryan, a certified sommelier, says he learned "how complicated and multidimensional sparkling wine production can be."

Argyle was founded in 1987 by the Australian vintner Brian Croser. Part of the facilities (called the Nuthouse) were once used to dry hazelnuts. After a day of wining and dining, that's where Bryan and his tour spent the night.

To learn more about Bryan Schweitzer, check out his wine blog: http://www.ambassadorofwine.com/winetauwk/