Revel in Romance

Posted in Spirited with tags , , on February 3, 2012 by The Gaucho Gridiron

The month of February’s claim to the fame is that well-known day for lovers. This year, spread your love all month long and avoid the hassle of February 14 crowds. The Inn at El Gaucho designed two unique packages, one for the lovers and one for the world travelers…

Revel in Romance
≫ One Night Stay in our Belltown Jr. Suite
≫ Complimentary Overnight Valet Parking
≫ Bottle of Champagne and Decorative Rose Petals on the Bed
≫ $75 Dining Credit to El Gaucho
Starting at $289 a night
Offer available for the month of February

Around the World
Experience luxury accommodations, a legendary meal from Argentina
and the art of Polynesia all in the comfort of downtown Seattle.
≫ One Night Stay in our Belltown Jr. Suite
≫ Complimentary Overnight Valet Parking
≫ 2 Tickets to Gauguin & Polynesia at the SAM
≫ $50 Dining Credit to El Gaucho
Starting at $189 a night
Offer available February 9 – April 29

Looking for something more unique? Allow Inn manager, David, or any of the Inn family, to design a custom package just for you. Don’t believe us? We’ve done it before… watch below:

To view Valentine’s Day weekend special hours and offers at each of our restaurants, visit our website.

We look forward to helping you revel in romance and celebrate life.

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We Revel in Snow, Ice and Freezing Rain

Posted in Uncategorized on January 19, 2012 by The Gaucho Gridiron

The recent hit of “Snowmageddon” in Washington brought out a playful side of our El Gaucho Bellevue Captains.

While they prepared to open the restaurant for dinner on January 17, a moment of spontaneous excitement prompted them to run outside (in their tuxedos…) and complete this celebratory “meeting.”

We truly revel in celebrating lives no matter the weather. Join us in snow, ice or freezing rain. If you can arrive safely, we will be there with elegant, old-school, tableside service … and maybe even make you a snow angel as well.

See you tonight…

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Meet the Chef: Steve Cain of AQUA by El Gaucho

Posted in Behind the Scenes with tags , , on January 10, 2012 by The Gaucho Gridiron

With a new year and a new name comes a new chef. Introducing AQUA by El Gaucho’s Executive Chef: Steve Cain. Well, re-introducing we should say. This jolly fellow is no stranger to the El Gaucho family. He most recently hails from El Gaucho Bellevue where he served as Chef de Cuisine for the past four years. Prior to his eastside venture, he began his career with the company at AQUA back when it was “Waterfront Seafood Grill.” Today, after 11 years with the El Gaucho family, he still can’t get enough. We can assume he loves to cook but what don’t we know about AQUA’s new Executive Chef?

What made you decide to become a Chef?

S: “My mother. A lot of times when other kids’ mothers were making hamburger helper or meatloaf or things like that, my mother was braising and stewing and making curries and really interesting foods. I think that sparked me at an early age. And plus, I love to eat!”

What is your favorite memory in the kitchen?

S: “It would have to be when I was Sous Chef here [when AQUA was Waterfront Seafood Grill] and Paul Mackay and Ken Sharp came down and said ‘We’d like you to run this restaurant’ for the first time…They gave me that opportunity, they gave me my shot”

You’ve been with El Gaucho for a while. What do you love about it most?

S: “You know, I’m a family man and something that Paul Mackay has really instilled here is the idea that we are a family. All of our restaurants work together as one to push our brand forward. They’ve stuck by me and I’ve stuck by them for the past 11 years and that’s fantastic. There’s not a lot of restaurants where you can do that anymore and I think that’s something really special that the Mackay’s bring to the table.”

Who would you have prepare your last meal?

S: “I think…. Julia Child or James Beard, kind of the godmother and godfather of American cuisine to me. I really want to go back East and check out the Metropolitan Museum of Art and take a look at Julia’s kitchen. I respect them both greatly. I’m kind of old-school in that way.”

What’s something we don’t know about you?

S: “I like to paint! I have a studio downstairs in my “man room” where I get to do that once in a while. The restaurant business takes a lot of your time but thankfully my wife Janice is very understanding. It’s a very busy situation here!”

 

AQUA by El Gaucho officially welcomed Chef Cain on January 2. Read the full press release here.

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A Cheesy Gesture

Posted in Modern Day Swank with tags , , , on December 27, 2011 by The Gaucho Gridiron

If you are a female who has used the restroom while dining at one of our restaurants, chances are a gentleman server escorted you there. Although we are often teased by other restaurants, this kind of exclusive attention is exactly what we believe our guests deserve. Watch below as President and COO Chad Mackay (son of founder Paul Mackay) explains the importance behind this “cheesy” gesture:

Chad told this story earlier this year during a wine dinner at El Gaucho Bellevue with Cheateau Ste Michelle and Certified Angus Beef®. It is common at these events for Paul, Chad, local winemakers, or even longtime guests to share exclusive, behind-the-scenes stories you won’t hear anywhere else. Don’t miss your next chance to experience one of these first hand, restroom escort included:

El Gaucho Bellevue with Cakebread Cellars - January 17

El Gaucho Tacoma with Duckhorn Vineyards - February 23

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Toys and Joys in Portland

Posted in Community with tags , , , on December 15, 2011 by The Gaucho Gridiron

Since 1914, Portland Fire and Rescue’s Toy N Joy Makers have collected holiday toys for Portland children in need. Their longstanding dedication to “promoting the spirit of helping children and families of our community during the holiday season” inspired us to join in their efforts this year.

We invite our guests to join in them as well by bringing a toy next time you stop by El Gaucho Portland for a Sleigh Bells, Chateaubriand, Gaucho Mac and Coastal Cheddar Cheese, or whatever your favorite El Gaucho dish may be.

When you do, you might even receive a complimentary surprise that will finish off your Gaucho experience perfectly…

For more information call 509.227.8794 or visit Portland Fire and Rescue’s Toy N Joy Makers.

Happy Holidays!

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Anticipation

Posted in Spirited with tags , , , on December 6, 2011 by The Gaucho Gridiron

Meet Anticipation: the vessel responsible for providing AQUA by El Gaucho and all of our El Gaucho restaurants with the highest quality scallops available.

Captain Jason Dawson, a fifteen-year pro, leads his team into the Atlantic Ocean to hand shuck these flavorful morsels specifically for our restaurant. The operation is part of Atlantic Capes Fisheries, a company who is dedicated to high quality, sustainable seafood and one we are proud to call our supplier.

Scallops do not survive well in extremely cold water, which is why Dawson and his crew do the majority of their fishing for the winter months as early as September. Once the scallops are caught, they are quick frozen on board the vessel to lock in their freshness. Always chemical free and never plumped with added salt water, our scallops are all-natural and have a fresh, clean taste.

During the spring and summer months, we source our Weathervane scallops just north of Seattle in Qualicum Beach, British Columbia under another Atlantic Capes operation. These farm-raised scallops are harvested in open ocean currents but are limited in production, which is why we turn to Anticipation to supply us for the remainder of the year.

We understand that behind every entrée stand the products used to create it, which is why our sourcing strategy is, and always has been, a top priority. We take pride in our suppliers and stand by them 100%. Atlantic Capes’ dedication to excellence is a prime example of precisely why.

Have scallops on the brain? Stop by AQUA by El Gaucho for some seared on our Woodstone Plancha Grill served with mushroom risotto and rich red wine sauce.

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O’Christmas Tree

Posted in Community with tags , , on November 30, 2011 by The Gaucho Gridiron

For the past five years, El Gaucho Seattle has proudly displayed a brightly decorated Christmas tree for the month of December. Although it brings holiday cheer to the dimly lit ambiance of the dining room, the fir plays a more important role in the spirit of the holidays; it represents helping those in need.

 

Providence Health and Services holds a three-day event each holiday season benefitting Providence Senior and Community Services. This tree represents El Gaucho Seattle’s donation to their cause, which ultimately benefits over 12,000 people a day in need of healthcare, housing and hospice.

Each year the tree wears a different theme and this year’s could not be more “Gaucho.” Watch below as General Manager Cooper Mills explains the tree’s very fitting ornaments.

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‘Tis the Season to Build a Strong Community

Posted in Community with tags , on November 22, 2011 by The Gaucho Gridiron

Guests enter the walls of El Gaucho to celebrate life. With the holidays around the corner, there is more of that going on than ever and we could not be more thrilled.

However, with all the hustle and bustle we strive to maintain focus on one of our longest standing traditions that extends well beyond our four walls: our commitment to building a strong community.

Watch below as Paul Mackay explains why this value is of such great importance to our family of restaurants.

This holiday we invite you, our guests, to share how you involve yourself in building a strong community.

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Thankful for Pumpkin Crème Brûlée

Posted in Spirited on November 15, 2011 by The Gaucho Gridiron

With Thanksgiving around the corner our mouths are watering (even more than usual). Like many of you, we have some rituals that involve tasty treats and spirited decorations. Whether you are the chef in the family or prefer a relaxing meal out, we have you covered on November 24.

At El Gaucho Tacoma you will find our multitalented Private Dining Coordinator, Alicia Klein, whipping up festive treats in the kitchen. Her current feature is a to-die-for Pumpkin Crème Brûlée. Although El Gaucho Tacoma is closed on Thanksgiving, our fellow bakers can still enjoy this tasty treat at home using the recipe below.

What you’ll need:

2 cups heavy cream

1/4 tsp. ground cinnamon

1/8 tsp. nutmeg

1/8 tsp. ginger

1/8 tsp. cloves

2 wholes eggs

2 egg yokes

1/2 cup granulated sugar

1/4 cup pumpkin puree

A handful of turbinado sugar (or any coarse sugar)

How-to (place strong emphasis on #8):

  1. Preheat oven to 350°F.
  2. Combine the heavy cream & spices over medium heat, stirring occasionally until it comes close to a boil.
  3. In a large bowl, whisk the whole eggs, egg yolks & sugar. Continue to whisk while you gradually pour in the hot cream mixture followed by the pumpkin purée. Whisk until smooth.
  4. Pour the mixture (now a custard) evenly into 4 ovenproof ramekins and set in a hot water bath*. Bake in the center of the oven until the custard is almost set (about 35-40 minutes). It should “jiggle” a little in the center when you shake the pan.
  5. Remove from the oven and let the custards cool in the water bath. Refrigerate over night (or for at least 2 hours).
  6. When cool and set, sprinkle the turbinado sugar evenly on top of the custards. Shake off excess.
  7. Place ramekins on a baking sheet and broil until the sugar is evenly melted and caramelized .
  8.  Enjoy.

*To create a hot water bath, place your ramekins in a shallow (1 1/2 – 2″) pan and fill it up halfway with hot water.

For those of you who prefer to have your dessert (as well as your roasted turkey, home-style stuffing, candied yams, etc.) made for you, AQUA by El Gaucho will be open from 12-8pm on Thanksgiving day.

El Gaucho (Tacoma, Seattle, Bellevue, and Portland) is closed on Thanksgiving Day. AQUA by El Gaucho will be open from 12-8pm. Reservations strongly recommended.


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Perfectly Paired and Palate-Pleasing

Posted in Spirited with tags , , , , on November 1, 2011 by The Gaucho Gridiron

When you’re biting into a mouth-watering steak or tasting a decadent dollop of whipped cream, there is nothing, and we mean nothing, better than following it with a perfectly paired, palate-pleasing sip of wine.

To compliment the divine menus our Chefs create, we team with wineries to create unique evenings filled with culinary delight. Once a month at El Gaucho Bellevue, Seattle, Tacoma, or AQUA by El Gaucho enjoy a coursed menu paired with wines from a local, northwest winery. What’s more, we feature a special guest at every event giving you the chance to pick the brains of the experts behind the scenes.

Have you experienced one of our wine dinners yet? November 18th could be your chance….

 El Gaucho Bellevue Presents Wagner Family of Wine Dinner

 Friday, November 18, 2011

6:15pm

$95 per person, plus tax and gratuity

Featured Guest: Wagner Family of Wines

Regional Manager Mike Gioia

 

MENU

Appetizers at Reception

Land and Sea

Dungeness crab leg, top sirloin, sauce béarnaise

Smoked Duck Club

Brioche, foie gras mayonnaise, smoked bacon, heirloom tomato

Grilled Wild Marquesa Prawns

midori jus 

Conundrum 2009

1st course

Tonnemaker Farms Organic Gala Apple Salad

hazelnut crusted goat cheese, bibb lettuce,

spiced pecans, apple cider reduction

Mer Soleil Silver 2010

2nd course

Grilled Carlton Farms Pork Tenderloin

wild mushroom, herb salad, beurre blanc

Belle Glos los Alturas 2009

 3rd course

Braised Certified Angus Beef® Short Rib

cabernet jus creamy polenta, brussel sprouts, smoked bacon

Caymus Special Selection Cabernet Sauvignon 2009

4th course

Roquefort Flan

 candied walnuts, croccatini, red flame grape chutney

Space is limited, please call 425.455.2715 for reservations.

The Wagner Family of Wines includes Belle Glos, Caymus Vineyards, Conundrum and Mer Soleil. As a fellow family owned and operated establishment, the Wagners have produced excellent wine since Chuck Wagner was 19 years old.

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