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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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