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Valentine’s Day is just around
the corner! Still wondering what to get for your sweetheart?
Instead of the standard box of chocolates, why not treat your
sweetie to an entire tour FILLED with chocolate? Our new Chocolate
Indulgence Tour has
enough chocolate to satisfy any sweet tooth! We are opening
extra tours throughout the entire Valentine’s Day weekend.
Not only are we offering more Chocolate Indulgence Tours, but
we’re
also running extra shifts for all of our tours on the 13th
and 14th as well.
This time of the year makes for
a romantic and intimate tour experience. The Pike Place
Market and restaurants are calmer and relaxed, which means
that our guests get even more quality time with the chefs and
owners. So grab your honey and come fall in love with Seattle
again!
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| Don’t fight the dinner crowds
this Valentine’s Day! Surprise your significant other
with a fun and unique eating experience that takes you into
7-10 different places instead of just one! We will
be offering extra tours all weekend long. |
We also offer gift
certificates that are perfect for a romantic date
with your special someone.
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Rioja Wineries Dinner at Andaluca Restaurant
David Tindall of Pasternak Wine Imports will be pairing
wines from historic Rioja wineries Cune and Vina Real
with a five course feast designed by Andaluca Executive
Chef Wayne Johnson. Capturing the character of traditional
varieties like Tempranillo, these wines are benchmarks
for Rioja and match beautifully with food. Be sure
to mention that you heard about the dinner through Savor
Seattle to receive 10% off of your entire bill.
Andaluca, February 26th, $85, Reservations: 206.749.7070
Bubble dinners at ART Restaurant
Who says special dinners need to be
linked to a certain date? Certainly
not the folks at ART Restaurant. From February 1st
– 13th ART will offer a special champagne-themed menu with
optional “bubbles” pairing. Perfect for those times
when you feel like a celebration for its own sake. View
the menu here
ART Restaurant, February 1 –
13, $35 ($65 w/ bubble pairing), 206.749.7070
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Mocha Madeleines
Makes
2 dozen
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3 |
large
eggs |
1/2 |
cup granulated
sugar |
1/2 |
teaspoon
pure vanilla extract |
3/4 |
cup all-purpose
flour |
1/4 |
cup cake
flour (not self-rising) |
1/4 |
cup best-quality
cocoa powder, plus more for tins |
1/2 |
teaspoon
baking powder |
1 |
tablespoon ground espresso
(not instant) |
1/4 |
teaspoon salt |
1 |
stick unsalted butter, melted
and cooled, plus more for tins |
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Glaze |
2 1/4 |
cups confectioners' sugar |
1/4 |
cup brewed espresso or coffee |
1/2 |
teaspoon ground espresso (not
instant) |
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Beat eggs, granulated sugar, and vanilla with a mixer
on medium speed until frothy, about 4 minutes. Whisk together
flours, cocoa powder, baking powder, ground espresso, and
salt.
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Fold flour mixture into egg mixture in 2
additions using a rubber spatula. Fold in melted butter until
incorporated. Refrigerate overnight.
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Preheat oven to 375 degrees. Butter madeleine tins,
and dust with cocoa powder, tapping out excess. Refrigerate
prepared tins until ready to use.
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Fill each mold with 1 heaping tablespoon
of batter. Bake until a cake tester inserted into centers
comes out clean, 7 to 8 minutes. Immediately turn out madeleines
onto a wire rack.
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For the glaze: Whisk together confectioners' sugar
and brewed espresso. Stir in ground espresso.
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Once cooled, dip half of each madeleine into
glaze at an angle; let excess drip off. (glaze should be
opaque when covering madeleines.) Transfer to parchment paper,
and let dry until glaze is set, about 30 minutes.
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