Wednesday, September 12, 2012

An Even Happier Happy Hour: Tan Vinh of the Seattle Times Says The Coterie Room's Poutine is Far from Routine

...and the best in town! 

He writes today "... none is as addicting as chefs Brian McCracken and Dana Tough's meaty interpretation, served in an oval iron skillet, enough as an appetizer for two or dinner for one. It's featured on The Coterie Room's happy-hour menu for $9.

The Coterie's is a highbrow spin on a lowbrow dish. In lieu of traditional thick, brown gravy, the chefs did a pork demi-glacĂ© to bind the starchiness. The fries are tossed with rosemary oil and salt. The Beecher's cheese curds get battered and deep-fried. Shreds of tender, slow-cooked pork shoulder are thrown in and topped with raw scallions, herbs and lemon juice to cut into the richness — a creamy, porky, salty delight.
It's not drowning in gravy like many poutine, but gluttonous all the same — not to be eaten weekly or even monthly, and certainly not during bikini season.

The Coterie Room, 2137 Second Ave., offers happy hour daily 5-6:30 p.m. and again 10 p.m. to closing with 20 percent off on small plates and $2-$4 beer, $5 wine and $7 cocktails (206-956-8000 or www.thecoterieroom.com)."

Thank you to Tan. Read his entire Happy Hour column here.

The Coterie Room Turns One: The Party Theme will be Paper

Thank you to all of you who sent in the fabulous party and menu ideas for our first anniversary which we will be celebrating on Sunday, September 16 at the restaurant.  We loved the creativity and inspiration and had a difficult time selecting just one winner.  Our judges debated between the four finalists and ultimately decided on one.

Three of you submitted paper-themed ideas before the deadline and all of you were finalists.  And the winning one was submitted by Sarah Lawson.  Congratulations Sarah! 

Sarah wrote:

Paper Theme. Traditionally, couples celebrates their first anniversary by exchanging gifts of paper, as it symbolizes the strength from the interlaced connection of the paper's individual threads - just as the McCracken-Tough team has done.

Paper can be utilized in a variety of culinary forms.

The classic preparation of "en papillote" known as "in parchment", bakes seafood or poultry causing steam within the pouch to help lock in flavors and juices.


As a thank you to the guests of the Coterie Room, the dish can be presented as little packets on the plate like a gift to unwrap and enjoy. The culinary brains of the McCracken/Tough team would be experts of flavor combinations and dish ideas. Flavor enhancers including tea, smoke, wood chips, or endless amounts of herbs and spices can be used in the "en papillote" package.

For a starter, wonton paper wrappers or rice paper wrappers could be used to make an end-of-the-summer fresh vegetable rolls. "Sheets" of pasta made by hand could be created as a small plate.  And although it is not in the fashion of the Coterie Room's French style cuisine, the use of nori paper sliced julienne could be used as a garnish and also provide a salty-brininess to a dish. 

For the dessert course, a extra touch of flare could be using Gold Paper sheets, contrasting the bright gold color against a decadent dark chocolate ganache. Or even making thin as paper crepes with caramelized fruit could be an option.

Thank you for taking the time to read my email and considering my theme. Sincerely, Sarah Lawson"

Wednesday, September 5, 2012

How should The Coterie Room celebrate our 1st anniversary? Submit the winning dinner theme and win a private soiree of your own

Brennan Leighton, Chef Thierry Rautureau (Luc, Rover’s and Top Chef Masters) and Oyster Bill (Bill Whitbeck) to Help Us Choose the Winning Theme

On Sunday, September 16 The Coterie Room will celebrate its first anniversary.  Just what will the evening’s menu and celebration be like?  You tell us.  Send in your Party Theme idea for The Coterie Room’s First Anniversary to info@thecoterieroom.com by this Friday at 5pm PST, September 7*.  In addition to inspiring the evening’s theme, the winner will receive a cocktail named in their honor, plus an intimate hors d’oeuvre party for twelve at The Coterie Room on a mutually agreed-upon date. 

Joining us as judges are our friends Brennon Leighton of Efeste winery, Chef Thierry Rautureau of Luc and Rover’s, and the legendary bivalve whisperer and author Oyster Bill Whitbeck.  We will announce the winner on September 12 on The Coterie Room’s Facebook page. 

Follow our judges on Twitter at @thechefinthehat and @oysterbill  #CoterieRoomContest

Submit party ideas by email to info@thecoterieroom.com by this Friday at 5pm.  Please say “Party Idea” in the email subject line.


Looking forward to the celebration!