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Get ready for summer at Andaluca!
The menu is ripe with the bounty of the season, from asparagus to zucchini and every taste sensation in between: rhubarb, raspberries, avocados, plump heirloom tomatoes and peppers of every color and heat. All awaiting creative interpretation by Executive Chef Sarah Lorenzen and her culinary staff.
Grilled Pork Tenderloin Plump pork tenderloin seasoned with
a North African-inspired Berbere rub, then grilled to
perfection. And while we have the grill fired up, we'll toss on
some sweet potatoes and leafy escarole - tasty compliments.
Spring Risottos One week it might
be a medley of arugula, ricotta cheese and roasted Beech
mushrooms (named for the fallen trees they often grow on); the
next week, Roasted Sweet Corn Risotto or Risotto Verde, redolent
with the colors and flavors of the season.
Sensational Seafood
Halibut and salmon will grace Andaluca's tables this season. A
fine catch!
Grapefruit and Avocado Salad A happy combination of color, texture and taste
as Chef Sarah lays ruby red grapefruit, avocado, pistachios and
goat cheese on a bed of leafy bib lettuce.
Summer Treats
Rhubarb, lemon
and coconut, oh my! End your meal on a sweet note with one of
these tempting new Andaluca desserts.
 Pistachio
Rhubarb Meringue Rhubarb as you've never tasted it
before: poached, lightly sweetened and presented in a crispy
meringue that literally melts in your mouth.
Meyer Lemon Cake The sweet, slightly floral notes of
the Meyer Lemon (actually a cross between a lemon and a mandarin
orange) give this cake its delicate taste. Drenched in a lemon
syrup with a dollop of macerated strawberries and topped with a
sprinkle of "strawberry dust."
Coconut
Pot de Creme Creamy and velvety-smooth, this dreamy
custard just may be the "world's best pudding." But don't take
our word for it. Taste for yourself as you enjoy mouth-watering
spoonsful from your individual ramekin.
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Andaluca Celebrates 18 Delicious Years
Friday, June 20
from 11:30am to 1pm
Served from our
doorstep
Eighteen summers ago we opened a nice
little Mediterranean influenced restaurant - Andaluca
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and were lucky enough to attract gifted
chefs, positive reviews by acclaimed
critics, and loyal customers who liked our
food.
In celebration, instead of
birthday cake, we're cooking up a gift for
you: a generous taste of Andaluca Paella,
one of the signature dishes that put us on
the radar of Seattle foodies eighteen years
ago. To this day, our famous paella remains
the very favorite entree of our loyal
guests.
So stop by, wish us well and
enjoy a taste of success.
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A Sip of Summer
Tony's House-Made Sangria
Of all our breakfast cocktails - infused Bloody Mary,
Mimosa, Kir Royal - Tony's House-Made Sangria remains our
favorite. Here, for your eye-opening summer brunches is his
recipe, starring a medley of fruit, spices and generous splashes
of peach and apple brandy. Savor it!
- 2 apples, cut in fourths
- 2 pears, cut in fourths
- 10 whole cloves
- 5 bay leaves
- 5 star anise
- 4 cinnamon sticks
- 10 whole cardamom seeds
- 2 oranges, cut in half
- 1 lemon, cut in half
- 1 lime, cut in half
- 10 strawberries, cut in half
- 2 bottles of Rioja wine
Preparation
Place apples, pears, whole
cloves, cinnamon sticks, anise, cardamoms and bay leaves in a
large pot; add water (just about half of the pot) and boil on
medium heat for about 90 minutes.
Once very little juice
remains in the bottom of the pot, add the strawberries. Keep
boiling mixture for another 20 minutes. Remove from the burner
and cool at room temperature; when cool, move mixture to a large
plastic bucket and add Rioja wine. Squeeze the oranges, lemons,
and limes (throw the whole fruit in after being squeezed) and place
the bucket in the fridge for about two days before serving it.
Strain the juice through a fine strainer.
To Serve
Add 1/2 ounce of peach brandy and 1/2 ounce of apple brandy
to each glass before serving. Salud!
“Barcelona in a room, with food to match.”
Puget Sound Business Journal |
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Andaluca's "Breakfast Warrior" Celebrates 25 Years
Tony Johnson, Andaluca's morning supervisor, has been waking
up to breakfast at our place for 25 years this June. Do the math
and you'll realize that he was around before Andaluca opened '
when Clippers occupied the space.
Ever
eager to please guests and Mayflower owners, Tony dedicated
himself to his positions as bus boy and breakfast server,
ultimately resulting in his position as morning supervisor. Tony
describes himself as a glorified maitre d' as he readies the
restaurant for opening each morning, greets guests and
supervises the servers. In his quest to provide a delightful
dining experience, you might also notice him hustling around
pouring coffee, clearing and resetting tables, maybe even
stepping back to the kitchen to scramble up some eggs! Always
smiling.
Tony is also a
bartender extraordinaire as he makes up several batches of his
famous sangria each week. (See his recipe in this newsletter.)
When asked what he likes most about his job, he said, "I
am lucky to be able to work in such a beautiful place, with
people who have become family and guests who are always happy to
see me, still here after all these years!"
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Prix Fixe Dinner
With Wine Pairing
Convenience, flavor, value: Andaluca's Four-Course Prix Fixe
Dinner will have it all, plus a wine pairing with each
delectable course. What will be on the menu? Chef Sarah is still
working out all the delicious details, but we can tell you this:
As always, the menu will be a delightful blend of seasonal
Northwest ingredients and Mediterranean notes. Watch our website
for more details.
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Chef Sarah's Ras al Dog
Places Best in Show
No, we're not talking about the Westminster Dog Show, but rather
the Seattle Lamb Jam sponsored by the American Lamb Board.
Her entry: the Ras al Dog, lamb sausage in socca (a
chickpea flour crepe) with pomegranate tomato jam. This dandy
dog, plated with red checkered parchment paper, was also the
winner in the Ground Lamb category and the People's Choice
Award. Wow! Surely, it will be a big winner on our new summer
menu.
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Andaluca is located at 407 Olive Way, Seattle, WA, 98101 next
to the Mayflower Park Hotel. Andaluca provides
complimentary valet parking for all guests and is open for
breakfast and dinner. A gluten free menu is available for dinner. |
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FOR FURTHER INFORMATION CONTACT:
Stacia Williams, Director of Marketing and Communications
Mayflower Park Hotel
206-382-6991 | stacia@mayflowerpark.com
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