MaryAnn will be jealous. Huh? Sorry, I used to watch Gilligan’s Island after school. This was Isaac’s special on Sunday night. Seared fresh scallops in light ginger sauce with crunchy peas sauteed in soy with basmati rice and pappadew peppers. Have you noticed that these pics are designed to make you hungry? Isaac say’s, “Chilled Viognier pairs well with this dish” Here’s Isaac in action….
Once again Isaac Provo has outdone himself with presentation of the Hot & Sour Shrimp appetizer.
Most restaurants in Spokane are determined to stay in the 90’s and deliver Ahi with Asian influences such as wasabi and soy. We try to create new flavors so David Blaine has created this Spanish preparation as a new option. For more on this recipe, see The Back Kitchen. Plated by Leon. Picture by Mike Wiley
We do not have Pacific oysters on the menu right now so no worries. Apparently the hotter than normal weather on the coast is creating a risk. For the full story check out the Seattle PI article.
Now that the Copper River Salmon has completed it’s once-a-year fresh run, we have returned the fresh yellowfin tuna to our menu. Jeremiah Timmons has created this culinary delight -
enjoy….
black peppercorn crusted, lightly seared, over a bed of julienne sweet peas and tomato with Spanish-styled romesco sauce and olive oil.
Spokane loves ahi and almost every restaurant in town serves a raw or seared version. The most common question we receive from guests is, “Why does the color of your ahi look different than some other ahi dishes in Spokane?” Answer- because it is fresh. It is flown in daily and was caught the day before. Because of the shipping logistics used by our supplier, Pacific Seafood Company, we actually receive our fresh seafood before restaurants in Seattle.
Pink ahi has been frozen. It is not fresh. If you see this, run. This is a cost-saving effort. It has most likely been frozen using CO (carbon monoxide). Freezing ahi effects not only the color but the flavor and texture of this fish.
Here is a look at the underbelly, control center, storeroom, meeting place, dressing room, wine cellar, locker room, computer center, breakroom, administration/management/personnel department and secret hideaway…..the office. You should see this room filled with people at the begining of the dinner shift. Some of the action includes printing menus, changing clothes, grabbing supplies, lint rolling each other, climbing up the ladder, answering phone calls chatting, putting on music, etc. - yeah we’re close. Makes me smile.
Basil tastes so much better when it is freshly picked. This batch was just harvested from the garden outside of the Bistro. We have quite a large selection of herbs, peppers and tomatoes currently ready to enter the ingredients for the day.
FYI - After numerous inquiring phone calls, we only charge a $10 corkage fee to bring in your own bottle of wine. Here’s a listing of other area restaurant corkage fees sourced from a recent Vino newsletter:
Anthony’s $10
Beverly’s $20
Blue Fish $15
Brix $15
Davenport $15
Fugazzi $12
Herbal Essence $15
Luna $15
Moxie $15
Vin Rouge $15
We have had so many requests for extra croutons or croutons to-go that we might have to add these tasty morsels to the potential retail market. Don’t be afraid to ask our team for extras when you dine. Here’s the before and after shots of our creation.
If you don’t already know, Wednesday nights are live music nights at the Bistro. Now that it is nice and warm we create the venue outside on the patio. This Wednesday Aaron Richner will be playing acoustic guitar and singing. He is young, talented and provides a wonderfully romantic background for dinner. 7 - 9 PM. Call for reservations.
