Friday, March 22, 2013

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Six Seven @ The Edgewater

The Edgewater is the only hotel that is actually on the Seattle waterfront. It's located just off of Alaskan way on pier 67. The hotel is best known for housing the Beatles during a tour in 1964 when no other hotels wanted them. There's even pictures of them fishing from their hotel room during their stay.

Six Seven is the restaurant located in the hotel which I just realized is named after the pier where it's located.  They have convenient valet parking for only $6.  Every season they change up their menu which keeps things fresh and interesting. They just introduced their Spring menu on March 20th, the first day of Spring.

I was invited to a blogger dinner along with a dozen others to try out a few things from the new menu. Executive Chef John Roberts put together for us a wonderful tasting menu of 7 courses.  The salad course was my surprisingly my favorite.  I'm not a huge beet fan but I eat them occasionally because I know they are good for you.  The salad was a beet carpaccio which had thinly sliced red and golden sous vide beets topped with mizunoa, goat cheese, tarragon, green onions, hazelnuts, raspberries, fennel and raspberry reduction.  I'm getting hungry just thinking about it. Even if you don't like beets you must try it. You will change your mind about beets if you do.

This soup was a great start to the meal. My only complaint is that I wanted a bigger spoon.
English Pea Boisson
Course 1: English Pea Boisson
The scallops were sliced so thin. The jalapenos gave it a nice spice that wasn't too spicy. The tempura green onions were a nice addition to the dish.
Scallop Ceviche
Course 2: Scallop Ceviche
As stated above, this was my favorite course.  So light and full of flavor. Beets and raspberries go well together and beets have never tasted better.  Both red and golden beets were sous vide and sliced thin. The hazelnuts gave it a nice crunch.
Beet Carpaccio
Course 3: Beet Carpaccio
This lemon sorbet made with limoncello was the palette cleanser that got us ready for the main courses.  It was very bright and lemony.  It was a little hard to drink as the sorbet just didn't seem to want to melt. Might be better eaten with a spoon.
Lemon Sorbet
Course 4: Lemon Sorbet
This dish won the night for best plating.  It was the prettiest dish that came out.  The fish was well cooked and the sauce went well with it.
Pan Roasted Ling Cod
Course 5: Pan Roasted Ling Cod
I love gnocchi and goat cheese so was excited for this course. It came with carrots served 3 ways and two medallions of lamb served to perfection.
Spring Lamb Loin
Course 6: Spring Lamb Loin
I have been on a no sugar diet for over a year and I'm sure my body went into shock after a couple of bites of dessert. I almost passed on it but decided to treat myself.  It was quite sweet but maybe it just seemed very sweet since I haven't had sugar in so long.  I couldn't stop at one bite and ate about half of it.  It was very lemony and I enjoyed the 3 different layers of texture.
Meyer Lemon Pie
Course 7: Meyer Lemon Pie
I encourage you to check out Six Seven and their new Spring menu and try some of these dishes out for yourself. You can see a few more photos from the night on Flickr.

Six Seven on Urbanspoon

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