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It’s
hard to believe...but it finally feels like summer in Seattle.
And with summer, come local Ranier cherries, peaches, sweet
Vidalia onions...and a new food and cultural tour of Downtown
Seattle! If you
like to eat gourmet eats and drinks (I’m not talking about
Kool-Aid), you are in for a real treat.
Along with our expansion, it is my pleasure
to introduce you to three Savor Seattle tour guides! Meet
Tim, Stephanie, and Eric. Hailing from all corners of the
country, they are the happy faces that you will see toting
pink umbrellas around town. Learn more about our quirky band
of foodies here.
While you’re at it, sneak a peak at our
brand new website.
Check out all the new bells and whistles!
Bon Appetit,
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Consider yourself food-adventurous?
Then join us as we go behind the scenes to explore the
gourmet side of Seattle! Wind your way through
tree-line streets of downtown Seattle and Pike Place Market,
to seek out “mom and pop” specialty food shops, artisans,
and famous neighborhood restaurants.
 In addition to the tastings, you will also go underground
to see a micro-brewery and gelato-maker in action. Meet the
hard-working people behind the food, and hear their stories
and secrets of the trade. Learn about the history, culture,
and entertainment offerings that make downtown Seattle a
premiere destination for visitors and residents alike! |
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Grilled Flank Steak with Soy-Chile Glaze
Makes 6 servings |
1 |
tablespoon vegetable
oil |
1 |
tablespoon minced garlic |
¾ |
tablespoon finely grated fresh
ginger |
1/3 |
cup soy sauce |
1/3 |
cup lightly packed dark brown
sugar |
½ |
teaspoon crushed red pepper |
2 ¼ |
pounds flank steak |
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salt and freshly ground pepper |
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thinly sliced scallions and
lime wedges for garnish |
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Light a grill or preheat a grill pan.
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In a small
saucepan, heat the oil. Add the garlic and ginger and cook
over moderately high heat, stirring occasionally, until the
garlic begins to turn golden.
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Add the soy sauce, sugar and
crushed red pepper and cook, stirring until syrupy, about
3 minutes; let cool.
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Season
the steak with salt and pepper. Grill the steak for 10 minutes
for medium-rare meat, turning once; during the last minute,
brush all but 2 tablespoons of the glaze over the steak.
Transfer the steak to a cutting board and let stand for 5
minutes.
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Thinly
slice the steak and brush with the reserved 2 tablespoons of
glaze. Transfer to a platter, sprinkle with scallions and serve
with lime wedges.
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Seattle Chocolate Salon
A special 1-day event to experience the finest in artisan, gourmet,
and premium chocolate in North America. Savor Seattle Food
Tours founder, Angela Shen, will be a guest judge for the Salon
Awards Tasting Panel. Tickets are $17.50 if purchased in advance
online, or $20.00 at the door. For more information,
please visit: seattlechocolatesalon.com. |
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