Andrew Will wines come to Old Bellevue

April 13, 2012

Spring has arrived, and what better way to end a sunny day with delicious food and a great glass of wine? Enter Bis on Main and Andrew Will Winery.

Bis on Main is excited to be hosting their Spring Winemaker Dinner featuring Washington’s own Andrew Will Winery on Sunday, May 6 at 5:30 p.m. and Monday, May 7 at 6:30 p.m. Presenting the evening will be Andrew Will’s Assistant Winemaker and Sales Manager, David Oldham.

Each evening will feature a delicious six-course dinner prepared by Chef Shawn Martin, paired with seven wines from Andrew Will. Featured wines include the 2009 Cuvee Lucia Sangiovese, 2008 Ciel du Cheval, the award winning 2008 Sorella and a special 2009 Pinot Noir David and Andrew Will owner Chris Camarda made from Oregon’s Archery Summit grapes.

The cost for each dinner is $120 per person (plus tax and gratuity). In addition to a fabulous evening of great food and wine, each guest has the opportunity to win special prizes such as a bottle of Andrew Will Wine and the Bis on Main Cookbooks. Guests will also be able to purchase some of Andrew Will’s finely crafted wines, the night of the event only, at costs that are significantly lower than retail prices.

Bis on Main’s winemaker dinners make for a fun-filled and informative evening so make your reservations today! For more information and to make your reservation, call (425) 455-2033 or email bisonmain@msn.com.

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Bis on Main to host Miss America

September 21, 2010

This is your chance to have breakfast with Miss America.  Bis on Main and Newport House have teamed up to create a special opportunity to meet Miss America 2010, Caressa Cameron.  The breakfast will be served at Bis on Main this Thursday, September 23 from 8:00-9:00 a.m. The event will also include a fashion show featuring The Joseph Ribkoff Collection. Joseph Ribkoff is Miss Cameron’s official designer.

Individual tickets to the breakfast are $25.  A table for four can be purchased for $75. Breakfast choices include: Fruit and Yogurt with Toasted Croissant, Eggs Benedict or Banana Pecan French Toast.  Tickets can be reserved in advance by calling Newport House at (425) 451-2880 or by emailing newporthouse@qwestoffice.net.

Following the breakfast there will be a Joseph Ribkoff Collection trunk show at Newport House from 9:00 a.m.-7:00 p.m. There guests can enter to win a $350 gift certificate from the collection. Both Bis on Main and Newport House are located in downtown Bellevue’s Old Bellevue neighborhood on Main Street.

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A toast to Medina!

September 2, 2009

Stroll along Main Street in Old Bellevue and you’ll find a unique collection of boutique shops and classic eateries. This is a street where running into the owner is commonplace.

That is certainly the case at 520 Bar & Grill where owners Joseph and Randi Brazen can often be found mingling with guests.

520 Bar & Grill has become a neighborhood gathering place where guests feel right at home. The outdoor patio has become a popular place to host parties or catch up with friends.

Winner of Bellevue Downtown Association’s 2008 Haute Picks award for Best Casual Business Meeting Spot, 520 Bar & Grill is a neighborhood bar with an upscale vibe.

The cozy 520 Bar & Grill has attracted a large following of regulars since they opened two years ago. “The bar has become a real ‘who’s who’ of Bellevue with a neighborhood ‘Cheers’ atmosphere,” Joseph Brazen said, “There’s really nothing else like it in Bellevue.”

Brazen has been surprised by the success of the restaurant and bar, and attributes it to good food and word-of-mouth marketing.

Joseph and Randi shared their signature Medina Martini and Chestnut Chicken appetizer recipes. Invite a neighbor over and give them a try.

Medina Martini
1 oz. Blueberry Stoli Vodka
1 oz. Pearl Poma Persephone Vodka
Splash of lemonade
Splash of cranberry
Garnished with a lemon

Muddle lemon and lime wedges. Add vodkas, lemonade and cranberry juice. Shake with ice, and strain into a martini glass.

Chestnut Chicken
1/2 cup ginger, minced
1/2 cup garlic, minced
2 cups teriyaki sauce
2 tbsp. sesame oil
1 cup sugar
Chicken
Bacon
Romaine Lettuce

Whisk the above ingredients together to combine until sugar dissolves. Cut chicken into cubes, and marinate for at least two hours. Take one piece of chicken and wrap in a half piece of bacon along with one water chestnut. Then bake for approximately 14 minutes or until bacon is crispy. Remove from the oven and top with a teriyaki glaze and sesame seeds. Serve with a ramekin of hot Siracha sauce and Sweet Thai Chili Sauce.

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