Plume Feather Hair Extensions Tapped by Yahoo in Holiday Fashion Story

Great to see that PlumeIt.com was included in a holiday fashion story on what-to-wear this season.  Yahoo gave nod to this made in the USA accessory in the story written by Tricia Chaves.  The design-your-own tool has been a huge success with women since its launch the other week.  Congrats to Plume and thank you to Tricia.  http://www.plumeit.com/

Seattle Met Magazine Gets Plumed: Plume Feather Hair Extensions Hit the Tresses of Fashion Writer

Seattle Met’s intrepid fashion writer Allie Oosta hits the Bowie Salon in the name of fashion. Her mission? Get “plumed” with Plume’s made in the USA feather hair extensions. Her choice for everyday wear? An array of subtly light colors that highlight the hair without harming it. For fun? Plume’s new clip in/clip out PlumeSnap in shades of purple. Not a fan of purple? You can design your very own PlumeSnap using Plume’s online design tool. (Personally, we’re loving the green grizzlies right now.)

Thanks Allie for the great coverage!

November's Men's Health Magazine Touts Spur in Seattle as One of the Top 20 Best Bars in America

So excited that Chef Dana Tough and Brian McCracken's Spur was given honors in The 20 Best Bars in America.  The magazine wrote:

BEST BAR FOR LOCAVORE DRINKERS

At this avante-garde gastropub, the chefs use local ingredients only-- and drinks aren't exempt. In summers, Spur serves mixers made from scratch-- come winter, cocktails are dosed with housemade bitters.

We've been honored to work with the Chefs and are so proud of their success.  Now head on down to Spur which has valet parking for $8 on Friday and Saturday nights in front of neighboring property The Coterie Room. (Corner of 2nd and Blanchard in Seattle.)

Set Your Alarm on November 19 if You Want a Bottle (or Two)- writes Allecia Vermillion for Seattle Met Mag. Woodinville Whiskey Co. to Release its First Aged Spirits

Thanks to Allecia for the great Sauced story on Woodinville Whiskey Co.'s, release of "a pair of limited edition whiskeys, one of which they say is the largest bourbon release in the state since Prohibition."

She writes about the upcoming release, "The distillery will open at 7am on release day, and don’t be surprised if you see scores of whiskey aficionados lining up early in the morning. Each person can purchase two bottles, which go for $40 apiece. Right now the operation is in the midst of the bottling process; Sorensen says they will have between 3,000 and 5,000 bottles of each style to sell.


Both whiskeys were aged for up to two years in 5- to 8-gallon barrels. These are significantly smaller than the 53-gallon barrels that larger operations use; exposing the whiskey to more barrel surface area helps accelerate aging and deepen the flavor.

You’ll recall that Sorensen and fellow founder Brett Carlile have benefited from some big-name tutelage from David Pickerell, former master distiller for Maker’s Mark Bourbon. Pickerell will be hanging out in the tasting room on release day. It’s not weird at all to ask him to sign your bottles. In fact, it’s encouraged.

Early next year, the distillery will start releasing its core offerings of aged whiskeys, a Mash Bill No. 9 bourbon and a 100 percent rye whiskey."

Best Holiday Gifts? Seattleite Says Umbrellas and Whiskey, of Course!

Thanks to Seattletite for including Woodinville Whiskey Co.'s new Harvest Releases in their round up of amazing holiday gift ideas.  Katie McEntee writes, "Go local and support your local entrepreneurs! Seattle is distinguished by successful homegrown businesses — and many of them have just what you need for the holiday season...  Impress the liquor connoisseurs with this hot holiday gift. Woodinville Whiskey Co.’s inaugural Harvest Release introduces two limited edition American whiskeys. The Harvest Bourbon is characterized as flavorful and balanced, while the Harvest American whiskey is smooth and approachable. Mark your calendars and get ‘em while they last, because only 8,000 bottles will be made available. Woodinville Whiskey Co. $39.95 (750ml) Available Nov. 19"

Seattle Met Magazine Writes on The Coterie Room's Poutine



Photo of Poutine at The Coterie Room by Seattle Food Geek.



Thanks to Chris Werner for the write-up (http://bit.ly/r0SAGf ) on Chef McCracken and Tough's Poutine at The Coterie Room: 

"Word from a trusty source says the kitchen at the Coterie Room is whipping up the best, most precise plate this city’s seen for some time. Curious, I called chef-owners Brian McCracken and Dana Tough to learn more about it. Here, they break down their newfangled approach.

 

The fries-- They’re of the steak variety (larger, they allow optimal mopping of gravy without losing heft). They’re blanched and cooked a bit longer so as to stay crisper, then tossed in chives, salt, rosemary, and oil—lending “an herbaceous note to the potato.”

The gravy-- this, say McT, is the clincher. The sauce is rich with pork trotter and braised pork shoulder, and reduced to a consistency so exact it took them a week to perfect. (They wanted to ensure it coated the fries evenly rather than just sit on top.) “It’s almost like a demi-glace.”

The cheese-- Beecher’s. Breaded then fried and lightly salted. The result: a crispy outside, gooey inside.

The dressing-- An assortment of herbs and spices, lemon juice, oil, and salt and pepper makes for an herby and fragrant finish. They say the freshness helps nullify that uh-oh gut bomb sensation one often experiences post-poutine."

The restaurant is open for dinner beginning at 4pm and keeping the doors open late. Reservations plus valet makes this a great weekend destination: M U S T   H A V E   P O U T I N E.

Thank you again Seattle Met.

Food & Wine Magazine Is Aging Whiskey: Woodinville Whiskey Co. Age Your Own Whiskey Kit is on the Counter

Many thanks to Morgan for the "Mouthing Off" story in today's Food & Wine magazine.

Morgan writes, on week one's aging, "Whenever I tell people that I’m from Kentucky, the response is always, “Whiskey or horses?”—not altogether an unfair question. (It’s horses, by the way.) Generally, American whiskey doesn’t stray too far from the Kentucky-Tennessee border. That’s why, when I opened a package from Woodinville Whiskey Company, I was doubly mystified. Not only had they sent a Washington State whiskey, but a Washington State age-your-own whiskey kit, complete with two bottles of unaged whiskey, an adorable miniature barrel and a funnel. Curious, I decided to give it a go and I’ll be reporting on any changes over the next few weeks."

So looking forward to hearing more about how the aging goes.

Thanks Chelsea, Megan and Morgan of Food & Wine magazine for the great story on our client Woodinville Whiskey Co. (www.woodinvillewhiskeyco.com). The article may be read online here: http://bit.ly/rgHWjY