April Newsletter

Steelhead Diner

The Steelhead Diner is a smart-casual restaurant in the heart of the Pike Place Market where people can relax and enjoy amazing food without fear of pretense, protocol or leaving hungry. The name Steelhead was inspired by Chef /Owner Kevin Davis' love of fly-fishing. Together with his wife/partner Teresa, Kevin provides what is simply some of the best Seafood Seattle has to offer. Being located in the heart of the Pike Place Market gives them all the seasonal, fresh ingredients for the menu at their fingertips. The low-cut booths take advantage of the great Market and Elliott Bay views, and the counter in front of the kitchen gives a front row seat of Chef Kevin and his staff in action. Chef Kevin says, "This is food done right-perfect fish and chips, a great burger, fabulous chili, short ribs and, of course, my gumbo." Nancy Leson raves about both the bookend pies on the menu; the caviar pie appetizer and chocolate pecan pie dessert. For me, the thing I keep going back for are the absolute best crab cakes on the planet. The outdoor patio on Post Alley, the full bar and a well chosen Washington wine list, make the Steelhead Diner the perfect spot for you and all your out of town guests.

Buoyed on by their success at the Steelhead Diner. Kevin and Teresa opened the marvelous Blueacre Seafood, which is just now celebrating its one-year anniversary. Centrally located in downtown Seattle, Blueacre is the quintessential American seafood restaurant. Well known for his support of sustainable fisheries, Kevin has gone out of his way to source a marvelous array of fish that are responsibly harvested. From swordfish to tuna, from salmon to catfish, ten or more types of fresh fish on the menu is common, as well as carefully chosen oysters, clams and mussels. Blueacre Seafood features a full-service oyster bar and in addition to all things aquatic, the menu includes farm-fresh meat, game, poultry, vegetables and artisanal cheeses. Brushed nickel accents, rich wood panels and warm leather booths reflect Blueacre's American seafood heritage. Classic handmade cocktails are shaken in a comfortable bar, well stocked with American spirits, craft beers on tap and an all-American wine list. The perfect spot for some fresh oysters and a chilled glass of Oriana!

Boushey Vineyard

I have had the pleasure of knowing Dick Boushey for almost thirty years and have been working with his grapes on and off for nearly that long. An engaging and talkative fellow, Dick's inquisitive mind has kept him on the forefront of the Washington grape growing industry for three decades. Indeed there are few, if any, lists of the great vineyards of Washington that Dick's Boushey Vineyards has not found a place on.

I knew I had a great combination when in 2007 I walked through the Sangiovese across the street from Dick's home North of Grandview at the foot of the Rattlesnake Hills. My experience told me that this area of the Rosa had just the right amount of heat units for Sangiovese; not too much heat which causes loss of fruit aromas and poor color, and not too little heat, which would lead to under ripe, thin and overly acidic wines. His site combined with his expertise in growing was just what I needed. Even better, true to Dick's inquisitive nature he had some different options available. For one thing he had two distinct blocks located about two miles apart, and in addition to that he had several different clones and two distinct trellising systems all with the Sangiovese variety. These different options offered what I thought would give me some complexity in the short run and in the long run some real lessons in the best ways to grow Sangiovese. Quickly Dick has become the largest contributor to the Sangiovese used in Tuttorosso. Boushey Vineyard was also the source of one of our first two vineyard designated ONE wines the 2007 Sangiovese.

One more thing that I must say about Dick Boushey is that in addition to being a great grower, he never hesitates to give back to the industry. Currently on the Wine Commission and Co-Chair of the Wine Advisory Board (along with me), he has likely contributed to just about every major grower and wine industry organization that exists in the state. So next time you are enjoying a glass of Tuttorosso, raise your glass to congratulate Dick on everything he does, I know I will be doing the same.