RISING STARS OF WASHINGTON

Daniel’s Broiler and the Schwartz Brothers Restaurants believe we're privileged to operate in one the world's most promising emerging wine regions. We also believe that as a Northwest-based company we have the responsibility to discover the more unknown wineries that exemplify our Northwest terroir and showcase them to our guests who may not otherwise get the chance to experience them. We are proud to offer multiple selections from each of these Rising Stars of Washington by the glass, from our custom-built, state-of-the-art Cruvinet Dispensing System, for your enjoyment. Cheers!!

Olsen Estates
To earn the title “Estate Winery,” they must grow the fruit used in these wines. This allows them to craft exceptional wines from bud break to harvest.

                 Merlot, Yakima Valley, 2007
                 Petit Verdot, Yakima Valley, 2007
                 Syrah, Yakima Valley, 2007

Chateau Rollat
Beginning to make its mark in the Washington wine industry. With generations of family history in the wine business, and consultation linked to the best houses in the world like Chateau Lafite, Mouton and D’ Y quem, it’s just a matter of time before it’s hard to find these wines.

         Cabernet Sauvignon “Rollat,” Walla Walla Valley, 2005
        Cabernet Sauvignon, “Edouard de Rollat,” Walla Walla Valley, 2005

Pomum Cellars
Pomum Cellars' wines are produced in very limited quantity so they can focus on the best quality. We find these wines to be exceptionally handcrafted, and we hope you agree.

              Table Red, “Tinto,” Columbia Valley, 2006
              Syrah,Columbia Valley, 2006
              Table Red, “Shya Red,” Columbia Valley, 2006

Gilbert Cellars
The Gilbert family has been harvesting fruit in Washington State since the turn of the 20th century. With Generations dedicated to the cultivation of the land, it's no surprise their new focus on wine is outstanding.

               Syrah, “Estate,” Wahlike Slope, 2006
               Malbec, “Estate,” Wahlike Slope, 2006
              Cabernet Sauvignon, “Estate,” Wahluke Slope, 2006

Guardian Cellars
Winemaker Jerry Reiner has worked closely with “The Rockstar of Woodinville,” Mark McNielly, for the past six years. Under Mark's supervision Jerry has learned the art of crafting and blending spectacular wines.

     Table Red, “Chalk Line,” Columbia Valley, 2007
     Syrah, Wahluke Slope, 2006
    Table Red, “Gun Metal,” “Conner Lee Vineyard,” Columbia Valley, 2006

Adam's Bench
Daniel’s Broiler has been eager to present Adam’s Bench Winery from winemaker Tim Blue. Adam’s Bench has a solid place in the Rising Stars of Washington as Tim is focused on only three wines made at his Ranch in Woodinville. Two of them are available with us by the glass.

              Table Red, “Reckoning,” Columbia Valley, 2006
             Cabernet Sauvignon, “Reserve V,” Columbia Valley, 2006

Darby Winery
Darby Winery was established in 2005 and quickly sold out of their first vintage. Darby works with some of the best vineyards in Washington State and has quickly reached national acclaim.

               Table Red, “Purple Haze,” Columbia Valley, 2007
               Table Red, “Chaos,” Columbia Valley, 2007
              Syrah, “Aunt Lee,” Columbia Valley, 2007

William Church Winery
As of 2005, winemaker Rod Balsley moved out of the corporate world and began to expand his garage efforts of producing quality wine. They joined the ever-growing Woodinville Warehouse Wineries and have delivered both quality and power in their wines.

       Table Red, “Bishop’s Blend,” Columbia Valley, 2007
       Syrah, Columbia Valley, 2007
      Syrah-Cabernet Sauvignon, “Two Spires,” Columbia Valley, 2007

Couvillion
"I love being deeply involved at every step to create wines people love — and I am proud of. When you work on something that’s this close to your heart, passion comes with the territory.” – Jill Noble, winemaker.

             Table Red, “Equilibre,” Columbia Valley, 2006
             Cabernet Sauvignon, Columbia Valley, 2006

Better Than Ever: Jim Washburn's 20th Anniversary

Jim Washburn just celebrated his 20th anniversary playing the piano at Daniel's Broiler Bellevue. He started entertaining Daniel's patrons with his rhythmic playing and soulful voice Halloween night, 1989. And he sounds better than ever. With his charisma and showmanship, he has built a devoted following and constantly gains new fans.

Over the years, many famous people have sung with him at Daniel's. Phil Condit used to sing "Unchained Melody," Tommy Davidson from "In Living Color" sang one night, Antowaine Richards (The Main Attraction) sang, Ex-Kicker for the Seahawks Josh Brown sings and plays occasionally.

Jim has many famous fans — Cortez Kennedy has been a regular, Edgar Martinez and wife often come by and enjoy Jim's music — but this is a long way from where he started.

Jim is originally from Yakima, Washington and began playing piano at eight years old. In sixth grade, he got his first job, playing the piano at a church. In college, Jim played with rock bands and jazz combos, eventually realizing he liked solo piano best because it gave him more opportunties to sing.

When he was 21, Jim played five nights a week in the Atrium Lounge at Yakima’s finest hotel, The Towne Plaza. In 1985, Jim wanted more, so packed his bags and moved to Seattle, and got a job playing piano at C.I. Shenanigan’s.

In October, 1989, Jim auditioned for John Schwartz of Schwartz Brothers Restaurants. John immediately recognized Jim’s talent and hired him to play at Schwartz Brothers’ newest restaurant, Daniel’s Broiler in Bellevue.

What makes Jim so special? What sets him apart from other piano players? His 16 year-old daughter said it best: "I’m sure anyone would agree that two of the traits unique to Jim are his approachability and affability. Jim knows the people who come in to see him, most of them by name and all of them by their favorite song."

Jim's other passion is riding his bike — about 120 miles a week.

Although he sits in at many places around the Seattle/Bellevue (on piano and jazz harmonica), he only plays at Daniel's Bellevue. He has, however, recorded three albums: "Cool Keys," "On Another Note," and "A Christmas Collection." You can see Jim Washburn at Daniel's Broiler Bellevue Tuesday through Saturday nights, starting at 7:00 pm.

CHAMPAGNE TASTING DINNER.

Come participate in this special event at Daniel's Broiler in Bellevue. December 3rd, starting at 6:00pm, we will be tasting champagnes from the esteemed Duval-Leroy family (established in 1855).

Michel Brismontier, sales manager for the entire U.S. territory, will talk about champagne in general, the region, how champagne is made, and, of course Duval-Leroy. Last year, in the Wine Spectator, Duval-Leroy was the only winemaker with a champagne in the top 100.

This is a six-course dinner, all paired with champagne, including dessert. Not all the champagnes have been decided yet, but if you come to this event, you will definitely be tasting the Brut Rose, Brut, and the Cuvee Paris.

This is the grand finale of our Winemaker Dinners this year and the event will sell out quickly. Reserve your seats now by emailing Randy Austin at vintagelounge@schwartzbros.com or call 425.462.4662.

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.