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Andaluca Restaurant - Spring Newsletter 2011
Flavors of Spring and Early Summer
  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.

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 - 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.




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
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

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!"






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.


  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.


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. 


Stacia Williams, Director of Marketing and Communications
Mayflower Park Hotel
206-382-6991  |  stacia@mayflowerpark.com




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