The Butcher's Table Restaurant

There’s a new star in town or should we say South Lake Union neighborhood of down-town Seattle, “The Butchers Table”! Their unique venue on Westlake Avenue presents an upscale/swanky yet casually inviting atmosphere offering a stunning combination of culinary excellence, service, and entertainment. Rarely, but once in a while, our first visit to a restaurant produces a "wow" factor experience, this was one of those across the board with superior service, kitchen and atmosphere. Their Mishima Reserve Beef takes center stage with a strong complimentary supporting cast. Fortunately they have valet parking, so check it out soon and tell the RJKirk sent you. Cheers!

Sails Restaurant @ Ritz-Carlton St. Thomas

The Sails Restaurant @ the Ritz Carlton, located at a breathtaking property on the southeast side of Saint Thomas at Great Bay is one of those special restaurants that we have had the good fortune to discover in our travels. Fresh seafood hours off the boat is offered in a casual resort atmosphere nestled between beach and pool. Mussa Bey, the chef, presents a seafood centric menu with both skill and enthusiasm. Dinner is exclusive to Tuesday & Saturday evenings, presenting great focus and staff attention as the sun sets and casual fine dining commences. If you find yourself on St. Thomas, don't miss this one and tell them RJKirk @ Café 1853 sent you, Cheers!

Teriyaki King Salmon

This is the type of Asian/Hawaiian fusion dish that just blows the doors off your taste buds, yes, no kidding! As an added bonus, the combination of 2 super-foods, Salmon & Avocado produce a ton of energy in the body thru these types of unsaturated omega 3 fats. We have a new gourmet level grocery store in our area, Metropolitan Market, and all thankfully we were able to procure all of the ingredients in one place, fantastic. So put some more fresh seafood and vegetables in your diet today and Enjoy! RJKirk

2014 Outpost True Vineyards Cabernet Sauvignon

With the 2014 vintage of their True Vineyard Cabernet Outpost Wines has produced what we consider a perfect wine and as confirmed by Robert Parker of the wine advocate. Congratulations to the Dotzlers and Thomas Rivers Brown! As we sip this 2014 True Vineyard Cabernet at Café 1853 courtesy of BoutiqueReds.com, we again note the big intense fruit, complexity and soft tannins with lingering finish matching our palate to a tee. Indeed, this release has achieved another level with perfect balance through the entire tasting spectrum. As always, all the best and Cheers! RJKirk

Classic Beef Stew

Café 1853 presents “Classic Beef Stew” with a twist! We produced this dish on the last day of spring, so appropriate after a particularly cold and wet Northwest winter. Yes, this is pure comfort food to fight off the damp and cold and restore a positive attitude! Pair your favorite big red wine and satisfaction is guaranteed. All the Best & Enjoy! RJKirk

Del Dotto Vineyards

Del Dotto Vineyards from Bob Kirkham on Vimeo.

While dining at Carmines Bellevue on Valentine's Day we opened a bottle of 2014 Del Dotto St. Helena Family Reserve Block 2 and were reminded of the several tasting experiences enjoyed at their wineries in Napa which you can enjoy vicariously through this video. All of Del Dotto's wines are powerful and elegant examples of the results that various outstanding wine source terroirs and wine making expertise are capable of producing. This particular example received a score of 98 from Robert Parker. So sit back and enjoy the show! All the best and cheers! RJKirk

North Block Hotel Yountville

When we visit the Napa Valley for wine tasting and reviews, we like to stay at the North Block, a boutique hotel located at the north end of Yountville, close to many of our favorite wineries. Enjoy this video review of their grounds, accommodations, staff and amenities and tell them RJKirk sent you. Cheers!

A Season of Fine Wines

BoutiqueReds.com from Bob Kirkham on Vimeo.

Just started a new blog at boutiquereds.com that focuses on exceptional wines from limited production wineries for those special occasions in your lives. Cheers! RJKirk

Dunn Vineyards 2009 Napa Cabernet Sauvignon

Recently we had the opportunity to taste this wine for the 2nd time and were able to confirm our very favorable impression. In our opinion Randy Dunn is one of the premier wine makers in Napa, making elegant wines of deep character and complexity; there is a combination of science, art and magic in his wines you just have to experience to adequately appreciate. Rumor has it that this Napa vintage had a greater proportion of the Howell Mountain fruit that we fell in love with when introduced last spring to the 2008 Howell Mountain Cab. For us, one of the telling marks of a great wine is that we are still trying to figure out  all of the different flavors and nuances of the wine down to the last drop! Our personal bias is that most Napa wines do not benefit from more than 5-6 years of cellar aging; this wine is certain to be an exception. Although very enjoyable right now, consider buying several bottles so you can experience the subtle and improving characteristics with some age. Everyone has an individual palate, but to us this wine presents an extreme value for the quality in the $60-65 range. We expect this wine to sell through distribution quickly, so get some before it is gone :) Check out their site at Dunn Vineyards and our review of their Estate under our wine index. This is RJKirk, Enjoy!!

Russell's Restaurant Review

At this Holiday Season we finally took the time to visit Russell's in Bothell, WA, which had been recommended by our daughter (in-law). Well, Christmas came early for us because this restaurant in a rather obscure office park setting in a renovating barn produced an extraordinary and rather unique dining experience! The chef is Russell Lowell www.russelllowell.com and whomever was managing the kitchen is just kicking out amazing results.  We started with the Harvest Salad and moved onto Sea Scallops and Rack of Lamb for our entrees and they were over the top good. Best Rack I have had in recent memory :) As you all know Scallops have to be seared fast and never over-cooked and these were just right on the mark. Also important, they have a great wine selection that is not marked up above what full retail would be so that is an added bonus: we had the Stag's Leap 2009 Fay Cabernet and that paired just right with our selections.They have an extensive menu and special features so we plan to return soon and further update this review. To your health and to your enjoyment, this is RJKirk, Enjoy!

Volterra at Kirkland Restaurant Review!

We had the opportunity to visit the new Volterra at Kirkland Restaurant opening a few weeks ago courtesy of our local www.opentable.com representative. We think the owners Michelle and Chef Don have done just a tremendous job here. For a soft opening the kitchen was dead on good and the service was delightful! There were a few local celebreties, some of which we are fortunate to know, there the same evening and the atmosphere was vibrant and warm. The entres we enjoyed are shown in the video and it was great to share some Italian cooking secrets with Chef Don; this truly gracious man had been around and it really show in the quality of the offerings. Michelle and Iva did such a great job of greeting guest and making everyone feel welcomed and important. Our service was Sylvester style and done with both grace and enthusiasm. As you know we do not review many restaurants and are always searching for great ones; Volterra is on the list!  http://volterrakirkland.com/ For those of you who were paying close attention to the video, the pictures and videos were taken a week apart because the first night we only had iPhones so Lauren Roberts brought her big gun on the second visit. By the way we also appreciate the fact that their wine list is reasonable and we found a new gem that is featured on the video. This is RJKirk with Cafe 1853, Enjoy!

Seafood Pasta!!!

Hi Everyone, it's been awhile since our last video production but we could not wait to bring you this one!  Over the years, we have prepared Seafood Pasta in various different combinations and renderings, but for our taste this is the best ever.  The motivation for this dish came from some less than stellar restaurant experiences while traveling on the Oregon Coast, but we had rented a house with good cooking facilities, managed to locate some really great seafood in Cannon Beach at http://ecolaseafoods.com/ , had a few mouths to feed so got into it for a dinner and loved the results. As you watch the video pay particular attention to the infusion and reduction techniques, the fact we cooked the prawns and halibut separately and please do one thing for us, taste the sauce as you go along to get it the way you want it. We made this with half and half in Oregon and duplicated in our kitchen with cream, liked the 1st version because it was lighter on the palate. Locally we get our seafood from www.geminifish.com Put as much seafood in this as your wallet can afford; this version has Louisiana Gulf Prawns, Alaska Halibut, Manila Clams and lot's of Dungeness Crab.  The sauce on this is killer due to the vine ripened tomatoes, seasonings, white wine, a little butter and lemon at the end.  To your health, this is RJ Kirk @ Cafe 1853, Enjoy!

Copper River King w Fresh Garden Greens

Cafe 1853 has been involved in numerous summer activities which has slowed down the frequency of our posts, but here we are back again with one of our summer spectaculars! This dish is just as pleasing to the eyes as it is to the palate and yes, that is a perfectly grilled piece of Copper River salmon over garden to table edible flowers and baby greens.  The flowers are Nasturtiums & Violets (you guess which is which) and herbs are from our patio and the baby lettuce from a friends garden : fresh and organic either that day or within minutes of serving. Great little link on edible flowers http://www.wildthymefarm.com/permflowers2.html Top it if off simply with your best olive oil and balsamic with a little pepper and there you have it.  The salmon was done simply  on the grill with red & black pepper, salt and garlic powder.  You can look in our posts for how to have salmon come out perfect every time, its easy once you get the temperature and timing down. For you health freaks out there, it does not get any better than this and works for Paleo also. Oh, almost forgot the Copper River King is from www.geminifish.com stuff just amazing. To your health big time on this one, this is RJ Kirk @ Cafe 1853, Enjoy!

English Pea & Ham Pasta!!

English Peas are in season right now, so don't miss using them in various recipes; this in one of our favorites. Although the peas and ham are the stars of the show, what really makes this dish is the sauce; one which we have worked for some time on to get just the right balance.  As with most sauces, it is not a cook by numbers type of thing: rather it is art,working the sequence of ingredients correctly in the pan and perhaps most of all seasoning it to your personal taste.  In this dish the shallots, garlic and tomatoes are present at the start with wine, cream, butter and lemon added in that order along the way.  Pay particular attention to the deglaze and reduction sequence and you will be well rewarded. Most of the ingredients came from www.pccnaturalmarkets.com but the unique pasta came from www.wholefoodsmarket.com. This dish will stand up to even the biggest red wine but also pairs well with Sauvignon Blanc. This is RJ Kirk @ Cafe 1853, Enjoy!.

Bolognese Sauce: Truly Exceptional!!

We spent the better part of a decade learning how to create a truly exceptional and authentic Bolognese sauce.  Finally the results are good enough to publish! Our standard for excellence was Cook at Saint Helena, CA; we believe this is a very close representation.  All of the ingredients are from scratch and organic; there are absolutely no canned ingredients whatsoever. Be patient and do this as described and you will be at least part Italian! The video is mostly self explanatory, but here are a few additional hints:1) You can speed up the Marinara Sauce by using the "garlic infused olive oil" (olive oil, fresh garlic, salt, pepper, red pepper 2) One thing you must not do, use any canned, non fresh tomatoes sauce of any kind, this will guarantee partial destruction of this recipe! 3) Do not skip or alter any of the ingredients; for instance if you were to use only lean ground beef, you will have a beef/meat sauce, not Bolognese, etc. 4) The proportions and taking the time to do the reduction is essential; no short cuts, thus the ingredients follow in some detail. All of the ingredients were acquired from Whole Foods of Bellevue, WA www.wholefoods.com All ingredients are organic.
The Stars (in order of appearance): Pancetta (5 slices chopped), Onion (1 large), Garlic (8 cloves), Carrots (2 minced), Celery (2 stalks minced), Lean Ground Beef (1 lb), Ground Veal (1 lb), Ground Pork (1/2 lb), Salt/Pepper/Red Pepper/Garlic Powder (Massaged into Meat and additional to taste), Red Wine Vinegar (4 splashes).
Supporting Cast: Marinara Sauce: Vine Ripened Tomatoes (8 medium), Salt/Pepper/Red Pepper/Italian Herbs (to taste). Parsley (as garnish to visual appeal). Ricotta (to appeal and taste).

Outpost Wines on Howell Mountain Napa Valley

Outpost Wines is located on Howell Mountain at 2200 feet, high above the Napa Valley. Those of you that have had the opportunity to taste and enjoy wines produced from this area know that some of best Cabernet grapes in the world are grown and harvested there due to unique soil and weather conditions. Outpost wines are produced from 42 acres of estate grapes and a quote from Kathy (Owner with her Husband) says it best: "The wine is produced in the Vineyard"! The setting and view from their property is nothing short of spectacular. Our tour and tasting was "down home", intimate, totally relaxing and enjoyable. Their winemaker is Thomas Rivers Brown and his talent is displayed in the results; wines of exceptional quality, character and subtle balance, exhibiting bright berries, caramel, tobacco (ok, that's an inadequate attempt) that words cannot adequately express. We have enjoyed many wines from Napa and this is quite simply amongst the very best.
Here is a small excerpt from their website that was insightful: "Under Thomas' expert guidance, Outpost grapes are harvested late in the season - by hand, at dawn - to preserve the full intensity and distinctive spicy character of the mountain fruit. The grapes are processed with as little manipulation as possible. Grapes from each block within the vineyard are fermented separately so that our winemaking team can be very selective about the lots that comprise the final blend. Wines are neither fined nor filtered allowing for the full expression of the vintages' potential". You really should have a further look at www.outpostwines.com There are many interesting facts about their history and commitment to organic vineyard management and sustainability that we are sure you will appreciate. This is RJ Kirk @ Cafe 1853, Cheers!

Redd Restaurant in Yountville, CA Napa Valley

During out many trips to the Napa Valley, we have been fortunate to dine at some of the areas premier restaurants with many favorable results.  However, this casual boutique fine dining restaurant in the heart of Yountville has become our go-to favorite, in fact we apparently have to resist eating there every day :) Redd presents an infinitely enjoyable combination of fresh gourmet fare, garden like patio setting and casual service style! www.reddnapavalley.com Invariably we encounter a couple of starters, salads or entrees that we desire to emulate. Their produce from the local farms, or just in back of the restaurant is fresh and organic and their proximity to some of the best culinary schools in the world along with Richard Reddington's passion for food innovation reflects a synergy of international components.  There is a consistency & slight edgy risk-taking flair that delights the palate and keeps the restaurant fresh and energetic. Do not miss this one when in Napa, be sure to call ahead for reservations and if you like patio dining be sure to request it and sip some wine in that great setting. http://dunnvineyards.com/wines.htm  http://www.outpostwines.com/index-2.html This is RJ Kirk @ Cafe 1853, Enjoy!

Fresh Halibut Tacos

We have eaten fish tacos over the years with mixed results so decided it was time to try making our own and after some experimentation we like the results!  One big point worthy of note is that your own kitchen does not have the same time pressure and food cost constraints that a restaurant has and this is always to your advantage.  As an example, for this preparation we are using our preference of fresh halibut in good portion, whereas at an establishment the required price point might just exceed the market.  In addition, all of the ingredients are organic making the combination just super good and super healthy. This entree is real easy with the possible exception of the "frying" the fish, so just a couple of tips along with the video: 1) Bring the fish to close to room temperature making it happy with Cajun seasonings 2) Use a high heat oil such as safflower and bring it up to medium-high temperature 3) You can place a trial "finger" into the pan to test, it should sizzle immediately allowing the fish to crisp & seal without absorbing the oil 4) The trick is to not play with it too much, just shake it around gently and only turn it once 5) It cooks fast so stay focused and only about 1-2 minutes per side at most.  This is a custom dish so ingredient variations according to taste are encouraged. Pair this with your favorite beer, Tequila (variations) or Sauvignon Blanc. Almost forgot: the amazing piece of halibut we used and the Canjun's choice seasoned fish fry came from www.geminifish.com and the rest of the ingredients from www.pccnaturalmarkets.com This is RJ Kirk @ Cafe 1853, Enjoy!

Dunn Vineyards: Howell Mountain Cabernet

During our recent trip to Napa we had the privilege of being invited to a wine tasting at Dunn Vineyards, an exclusive winery towards the top of Howell Mountain.  We have attended many wine tasting, but none of been as rewarding, entertaining and pleasant as our experience there.  As you arrive down the long drive, the vineyards and acreage of the family farm surround you leading to immediate thoughts of "can I live here"? As we parked the car by the original family home we were first greeted by Roscoe (see video) followed shortly by Kristina, one of those individuals that is warm, energetic, inviting and instantly your friend: the tour of the property, cave and facilities was relaxed and very informative; there is such a passion for wine there. So generously, we "tasted" the 2005, 2006 and 2008 vintages; all unique but similar in that they are extraordinary wines of great depth and complexity.  There was something about the 2008 that we just fell in love with; a concentration of fruit and total palate satisfaction that words cannot define. Perhaps it was because almost 50% of the grapes were lost in an late frost delivering more intensity to the remaining yield. As we were visiting, Randy & Lori Dunn arrived and exhibited the type of warm farm hospitality that is unforgettable, along with their newest puppy Dominga (ok thought it was a boy in the video)! Randy Dunn is a wine artist now passing the nuances of wine making to his son Mike; rare amongst Napa's big Cabs they are able to created infinitely drinkable and cellar worthy wines with lesser alcohol and greater results. We know we have used many superlatives in this narrative, but trust us on one little thing; words are not adequate to describe how much we appreciated our experience there.  So if in Napa, look them up at http://dunnvineyards.com/index.htm ,remember you must make an appointment.  From RJ Kirk @ Cafe 1853, Cheers!!

Cook at Saint Helena

Have you ever asked a local about where they eat lunch, checked it out and then had the most amazing culinary experience? About 3 years ago this happened to us in Saint Helena, CA at a quainte little Northern Italian restaurant named simply "Cook". You know one of those bistro retro type places that serves gourmet food in a casual atmosphere that is just over the top good. Last week we had the privilege to dine there again and it was even better then our recollection if that were possible. The salads were stunning; both the mixed green and the Caesar salad with chicken.  But the main course Bolognese was just so amazingly crafted with culinary patience that we were left speechless, a rare occurrence for us :) To be honest we have been trying for those 3 years to duplicate this dish with good results but just never quite the same. However, we spoke directly to the chef this time and think we may have discovered the secret; anxious to test and share with all of you. So when you are in St. Helena do not miss this great little gem. This is RJ Kirk @ Cafe 1853, Enjoy!