Boathouse Saute Chef, Kevin Murray, shows us how to brunoise a shallot. Awesome knife skills. Thanks Kevin. bru·noise bro͞onˈwäz/ noun Finely diced vegetables that are cooked in butter and used to flavor soups and sauces.
Treat your loved one to a beautiful dinner at Seattle’s iconic seafood restaurant this Valentine’s Day. With waterfront views of Puget Sound and the majestic snow capped Olympic Mountains as your backdrop it’s the perfect setting for romance. The Boathouse is featuring a three-course menu with a glass of San Martino Prosecco Extra Dry for… Read More >>
Feb 10-14 while they last, savor your chance to taste a rare Northwest treasure: the Olympia oyster! The Olympia oyster (Ostrea lurida) is one of the rarest, most treasured of our Pacific Northwest native species. James Beard, champion of American cuisine, called the petite Olympia “the most distinguished of the oysters” for its distinctive… Read More >>
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