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!

Summer Cocktails at Daniel's Broiler

Summer cocktails “Beat the Heat”

Now that the weather has changed and summer is finally here, so are some thirst quenching cocktails at the Daniel’s Broiler locations.

Some of the Seasonal libations include fresh ingredients such as basil, mint, cucumber muddled with lime, ginger and lemonade.

The Eastsider is made with Hendrick’s gin, lime, housemade falernum and muddled cucumbers. The summer hit is the Pearly Visible, a mixture of Grey Goose Le Poire, St. Germain, grapefruit and housemade lime cordial.

Something very aromatic is the Solstice which includes vodka, lemon Chambord, agave syrup and basil.

Not to be outdone are the Vintage cocktails. From the past comes the Mary Pickford. In the roaring 20’s famous screen star Mary Pickford had a cocktail created for her. It is rum, Maraschino liqueur, pineapple juice and a touch of grenadine. Or maybe try the Soother, brandy, lemon juice, housemade apple cider syrup and Gran Marnier will cool you down in the summer heat.

Enjoy sitting on any of the Daniel’s outdoor patios while sipping one of our classics. There are many cocktails to choose from and our bartenders can create a cocktail for you, with an array of in-house bitters, syrups and juices.

This Monday! Enjoy Some Golf and Help a Good Cause

YOU ARE INVITED to the third annual Play Fore Kids Golf Tournament, this Monday, June 13, 2011, at the beautiful and challenging 18-hole championship golf course at the Bear Creek Country Club in Woodinville, Washington. Considered one of the five best golf courses in the Pacific Northwest, the course was designed by Jack Frei.

Four-man Scramble & Shotgun start at 1:30pm. A barbecue dinner, a silent auction, and entertainment will follow the tournament. For more information, including sponsorship opportunities, check out PlayForeKids.com. Print out a full-color PDF Flyer about the event if you'd like to help promote it.

Register here: Play Fore Kids Registration. The last two events sold out, so get your reservations soon.

The event raises money for Childrens Cancer Careline, a fund that helps local families battling childhood cancer.

This event was organized by Menno Groenhout, one of our most knowledgeable, skilled, and popular servers at Daniel's Broiler - Bellevue. Read about the two previous Play Fore Kids Golf Tournaments here:

Successful Charity Event
Charity Golf Tournament
Making a Difference

MOHAI CRAWL on June 3rd at 5pm at DANIEL'S BROILER-LAKE UNION

The Speakeasy is born again. Head to DANIEL’S BROILER – LAKE UNION on Friday, June 3rd at 5:00pm and receive special pricing on the vintage cocktail “The Southside” circa 1926. Daniel’s Broiler – Lake Union is participating in the MOHAI (Museum of History and Industry) Crawl that evening. They are quietly re-vamping five of your favorite bars and sending everyone back to a time when Seattle really knew how to party, the Roaring Twenties.
Everyone receives a passport at the door of the first bar they visit. Get stamps at each bar you visit for a special prize. To get additional details, visit the MOHAI Facebook page. www.facebook.com/seattlehistory

Join Us for the Rising Stars of Washington Wine Dinner

Please join us for our “Rising Stars of Washington” food and wine event at Daniel’s Broiler in Bellevue. We have a special treat: Dining with us and guiding us through the virtues of their fine wines will be:

• Winemaker/Owner Zach Brettler of Syzygy Winery
• Winemaker/Owner Joe Forest of Tempus Cellars
• Winemaker Cameron Kontos of Kontos Cellars

These “Rising Stars” from Walla Walla are producing world class wines that are garnering attention with scores in the 90’s from Robert Parker, The Wine Spectator, and Wine Enthusiast Magazine.

Come and experience what all the “buzz” is about. Chef Mike Dremann has created a multi-course food and wine pairing tour de force to make this wine dinner event one you will never forget.

The wine dinner is on May 25, 2011, starting at 6:00pm for the welcome and first appetizer paired with Tempus Cellars Riesling, 2010. Then at 7:00pm we'll sit down for dinner, listen to the winemakers to enjoy the following:

STARTER
BABY BACK RIB FINGERS
Mustard Greens, Cornbread, Classical Housemade Barbeque Sauce
wine pairing: Kontos Cellars Alatus Red Blend, 2007

SALAD
MIXED WILD FIELD GREENS
Grilled Mozzarella Cheese, Heirloom Tomatoes, Raspberry Vinaigrette, Pancetta Crisp
wine pairing: Tempus Cellars Syrah, 2007

ENTRÉES
COURSE 1
ROASTED PORK LOIN
Dried Fruit Chutney Stuffing, Jamaican Jack Rub, Rice with Pidgeon Peas
wine pairings: Syzygy Syrah, 2008 and Kontos Cellars Syrah, 2008

COURSE 2
GRILLED BONE-IN NEW YORK STRIP
Three Potato Gratinee, Cabernet Sauvigon Demi
wine pairings: Syzygy Cabernet Sauvignon, 2006 and Tempus Cellars Cabernet Sauvignon, 2007

DESSERT
CHOCOLATE MOUSSE RISING STARS
wine pairing: Kontos Cellars Merlot, 2007

$125 per person (plus tax and service). Make your reservations now: 425.990.6310

Photo of Kontos Cellars Vinyards