Celebrate NYE at Pearl & Koral

After celebrating our 5th Anniversary at Pearl Bar & Dining in November, now it’s time to reflect upon 2013. It’s been a great year for us and we’re looking forward to celebrating Koral’s 2nd Anniversary early 2014.

Whether you’re looking for LIVE MUSIC or a great DJ, we’ve got it all on New Years Eve. Ring in 2014 in style with amazing food, fun music and complimentary party favors and a champagne toast at midnight.

Reservations will be taken until 10pm and are strongly recommended:

Koral Reservations – click here or call 425-623-1125

Pearl Reservations – click here or call 425-455-0181

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5 YEARS and counting!

5 years ago, Pearl Bar & Dining opened its doors to the community of Bellevue.

What a difference 5 years can make:

Bellevue’s population has grown from 118,000 residents to nearly 140,000

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Facebook has increased it’s users from 100 million to 1.19 billion

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and…Miley Cyrus was ONLY famous for being Hannah Montana

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But one thing remains the same – Pearl has consistently delivered the best of what we have to offer. We work with the freshest product in fun and innovative ways. The servers welcome guests with a genuine smile and remember your name and favorite drink. The chefs work hard to execute each dish perfectly.

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© Rina Jordan© Rina Jordan

We have fun sharing recipes, coordinating exciting events and working hard with our spectacular vendors. The one thing that isn’t highlighted as much as it should be, is the biggest thank you of them all – so thank you to Bradley Dickinson and Mikel Rogers. They took a chance on their own restaurant 5 years ago. Today, Pearl has an incredible reputation and they have a sister restaurant, Koral Bar & Kitchen to be proud of, as well. It’s easy to see Bradley working on the line and say, “Wow, that was an incredible sablefish dish!” or watch Mikel greet every guest and even help bus tables in the restaurant when needed. However, they do so much more than what can be seen everyday. This job for them doesn’t end at the end of the day. There are always creative ideas, special products and new vintages of wine to be discovered. As a team, we cannot thank you enough for all your diligent hard work. Looking forward to many more years!

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COME CELEBRATE WITH US TONIGHT!

2013

Celebrate Dia De Los Muertos!

Dia De Los Muertos or “Day of the Dead” is full of incredible customs and of course, GREAT FOOD! The tradition of celebrating the dead has been in existence for centuries with its most likely origin occurring as part of a 14th century Aztec festival in Mexico but may date back even earlier.

Dia De Los Muertos is not as morbid as it sounds. It is actually a celebration of the life of the deceased that honors their memory with food, music, dance and parades.

Ok, so onto the food! Ernie Pino joined Bradley and Mikel on their radio show (In the Kitchen with Chef Bradley) last week to discuss some of these traditions and shared some great recipes. Be sure to check out this website Producciones Pino Check them out below.

 

Black Bean Soup a la Ernesto Pino

(Frijoles Negros Yucatecos)

Serves 8 to 10

Ingredients:

1 lb. dry black (Turtleback) beans

8 cups cold water

2 teaspoons salt

½ red (Bermuda) onion, quartered

4 whole garlic cloves

8 apazote leaves (or two heaping teaspoons of oregano)

Steps:

Sort and rinse beans. Place the beans and water in a large Dutch oven. Heat to a boil. Boil for 2 minutes. Remove from heat and set aside for ½ hour. Add salt, onion, garlic and apazote (or oregano). Bring to a boil. Lower heat to a simmer and cook for 2 hours.

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Refried Black Beans a la Ernesto Pino

(Frijoles Refritos Yucatecos)

Ingredients:

Black bean soup (see above recipe)

1 cup vegetable oil or lard

½ red (Bermuda) onion, sliced

4 garlic cloves, minced

2 yellow or Habanero chile peppers

Salt to taste

Steps:

In a large heavy skillet, heat ½ cup oil or lard. Fry onion until crisp golden; add minced garlic until softened. Add the 2 chile peppers whole, and heat until fragrant (5 minutes). Set aside. Remove chiles and save for garnish.

Pour cooked beans in a blender or food processor, and mix. You may need to divide the bean soup into two equal portions, making sure to use equal amounts of bean broth in each. If needed, add additional water to blend thoroughly.

Using a fine strainer, pour processed beans into the heated skillet containing reserved onions and garlic. Stir constantly with a wooden spoon, careful not to burn the beans. As beans begin to reduce and thicken, slowly incorporate the remaining ½ cup of oil and continue to stir, until the beans attain the consistency of a smooth paste. This process should take approximately 1½ to2 hours.

Serve as a side dish or at room temperature with tortilla chips.

Recipe may be doubled.

NOTE: 1 Lb. Dried Beans = 2 Cups Dried = 6-7 Cups Cooked = 4-(15 oz) cans

Cochinita Pibil a la Ernesto Pino

concitapibil

servers 8-10

Ingredients:

3/4 cup Annatto or Achiote paste
10 cloves garlic, chopped
1 1/2 cup orange juice
Juice of 2 limes
8 bay leaves, crumbled
2 teaspoons cumin seeds
1/2 teaspoon cinnamon
2 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
4 pounds pork butt, cut into 2-inch chunks
1 pound banana leaves, softened over low flame, or foil
2 white onions, sliced 1/2inch thick
5 Roma tomatoes, sliced 1/2inch thick
4 Anaheim chiles, roasted, peeled and sliced into strips

Steps:

In a medium-size bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours.

Preheat the oven to 300 degrees. Heat a dry cast-iron skillet over high heat. Char the onion until blackened on both sides. Char the tomatoes on both sides. Reserve.

Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake for 2 1/2 hours or until the pork is tender and moist. Remove from oven and let sit 10 minutes. Unwrap and serve with pickled shallots

Yucatecan Pickled Red Onions a la Ernesto Pino

(Escabeche De Cebolla)

onoins

makes about 1 ¾ cups

Ingredients:

1 tbsp. kosher salt
1 large red onion, thinly sliced lengthwise
1 tsp. whole black peppercorns
1 tsp. dried oregano
1 tsp. cumin seeds
3 cloves garlic, peeled and halved lengthwise
1 ½ cups red wine vinegar

1 Habanero chile pepper, charred over an open flame

Juice of 1 orange

Juice of 1 lemon

Juice of 1 small grapefruit, pink or white

Steps:

In a bowl, toss salt and onion together; let sit until onion releases some of its liquid, about 15 minutes. Transfer to jar along with peppercorns, oregano, cumin, and garlic. Bring the red wine vinegar to a boil and pour over the onion mixture. Seal with lid and allow to steep for 3 minutes. Remove lid and pour off excess liquid. Create a well in the center of the onion mixture and place the charred chile pepper in the center. Gently cover the whole chile pepper with the onion mixture. Be very careful not to burst the Habanero pepper as it will release its fiery heat.  Pour fruit juices over the onion mixture. Refrigerate at least 4 hours before using.

Before serving, carefully retrieve the Habanero pepper and place on top of the onion mixture to garnish.

 

 

KORAL featured in July Issue of The Points Living

KORAL was featured in the July issue of The Points Living, a newsletter for the residents of Clyde Hill, Media, Hunts Point and Yarrow Point. Check out the article below to hear about some of the residents favorite dishes.

Read the article HERE or view the photos and copy below

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Bookwalter Winemaker Dinner at Pearl for the Washington Wines Festival

Pearl is hosting an intimate winemaker dinner featuring Bookwalter Winery on Thursday, July 7 at 6pm. Chef Bradley and his talented culinary team will be crafting a special menu to be paired perfectly with a selection of Bookwalter’s fine wines.

This exclusive wine dinner honors the celebration of the 20th Annual Wine Weekend presented by the Washington Wines Festival. Tickets are $200/person with proceeds benefiting Camp Korey and the Washington Wine Education Foundation. Space is limited so sign up early to reserve your seat!

Visit www.washingtonwinesfestival.org to order tickets or call 206.236.6167.

Mother’s Day Brunch

Treat mom to a delicious and seasonally fresh Mother’s Day Brunch at Pearl on Sunday May 8 from 10 a.m. to 3 p.m. Our special menu includes a Smoked Salmon Scramble, Classic Eggs Benedict and the always popular Dungeness Crab Omelet. If you prefer an evening celebration, Pearl’s dinner menu is available from 4 to 9 p.m. that night.

Enjoy convenient, always free valet parking directly across from the restaurant at The Westin Bellevue. For more information and reservations, please call us at 425.455.0181.

Brunch Menu

All brunch entrees served with house-made lemon currant scones, choice of appetizer and JJ’s O’Brien potatoes

Beverages

Illy coffee and espresso drinks, fresh-squeezed orange juice, Mimosa, Bloody Mary, Kir Royale

Appetizers

Fresh strawberries and cream

Nancy’s Organic Honey Yogurt with granola & fresh fruit

House salad with bibb lettuce, radishes and bleu cheese vinaigrette

Spring vegetable cream soup

Entrees

Classic Eggs Benedict $23
Toasted muffins, Canadian bacon, poached eggs, hollandaise sauce

Ham and Vegetable Scramble $23
Cure 81 ham, Yukon Gold potatoes, peppers, sweet onions and mushrooms

Dungeness Crab Omelet $25
Mushrooms, green onions, Beecher’s cheese béchamel

Smoked Salmon Scramble $24
Gerard & Dominique smoked salmon, fresh minced chives, pumpernickel toast

Dungeness Crab Cakes $25
Celery root-apple salad, red pepper remoulade

Corned Beef Hash and Eggs $24
Slow-cooked corned beef, sweet onions, peppers and seasoned potatoes with poached eggs

Kids French Toast Brunch $10
Vanilla-custard batter, apple-smoked bacon, maple syrup and fresh fruit (For kids 10 and under)

Filet Mignon Steak Sandwich $25
Shallots, garlic, bleu cheese, tomatoes and crispy onions on potato bread

Wild Mushroom Risotto $23
Arborio rice with Parmigiano-Reggiano and truffle oil

Chopped Salad $21
Grilled chicken, Salumi Sopressata, artisan cheddar, corona beans, scallions, basil, bleu cheese vinaigrette

King Salmon Filet $25
Chef’s seasonal preparation

Easter Brunch at Pearl

Celebrate Easter on the Eastside with brunch at Pearl Bar & Dining on Sunday, April 24. Brunch entrées range from a Dungeness crab omelet topped with a Beecher’s cheese béchamel sauce to a delicious smoked salmon scramble made with Gerard & Dominique smoked salmon. Those who prefer something on the more savory side can opt for the Filet Mignon Steak Sandwich or try the Wild Mushroom Risotto. The kid’s brunch special is sure to delight with vanilla-custard French toast topped with maple syrup and a side of apple-smoked bacon and fresh fruit. All brunch options are served with house-made lemon currant scones, your choice of an appetizer and JJ’s O’Brien potatoes. Brunch will be served from 10 a.m. to 3 p.m. and the regular dinner menu will be available from 4 p.m. to 8 p.m.

Enjoy convenient, always free valet parking directly across from the restaurant at the Westin Hotel. Call 425.455.0181 for reservations.

Meet the Team: Rashawd Willett, Manager

Rashawd Willett, Manager

Rashawd Willett credits his time spent as a busy high school athlete as the foundation for teamwork and collaboration that would serve him in the restaurant industry. With 15 years in restaurants, today serving as the manager of Pearl Bar & Dining, it’s safe to say this seasoned pro can tackle any challenge and rise to the occasion.

 In charge of staffing, training, and upholding the high service standards to which guests have become accustomed, Rashawd recognizes the privilege of leading an exceptional team in which those working at Pearl are very passionate and “act like their names are on the front door.” He is rewarded by the person-to-person exchanges his enjoys at Pearl, and meeting people that come in the front door, wanting to be part of the scene.

 If he had to pick his Pearl favorites, Rashawd recommends the scallops for their magnificent flavor, and toasting (although not necessarily with the scallops!) the Final by Efeste Winery; this half cab and half syrah wonder has “lots of body and smoothes out at the end, just the way I like it,” he says.

 When this Bellevue native isn’t working (or changing the diapers of his newborn baby, Tinsley), Rashawd loves playing golf and working with music.

Get to Know Mikel Rogers

Mikel Rogers, Co-owner

Mikel Rogers is the co-owner of Pearl Bar and Dining. Mikel and Bradley worked together for many years in the restaurant industry before collaborating to open Pearl. Keep reading for the inside story on how Pearl came to be and a little inside peek into the personal life of Mikel:

“My vision for Pearl – urban, contemporary northwest, local, local, local – is pretty bang on and I think the most surprising piece is how the staff has embraced and embodies what Pearl needs to be – an independently owned and operated restaurant amongst a sea of chain restaurants. Bellevue is not what Bellevue was 5 years ago – we get it.  The people get it – those that live and work here.  There used to be a sense that if you wanted to eat you stayed in Bellevue to feed yourself, but if you wanted to dine you HAD to go to Seattle; I was probably the biggest advocate of that mentality seeing how BC (before children) I lived and worked almost exclusively downtown…not true anymore…

 

Finding a place where you can eat out with children can be difficult, even in Bellevue. Eating out is always a challenge.  With families at Pearl we like to say ’we love kids, but we love kids to leave’.  Let me explain.  Based on personal experience, once you sit down at a table in restaurant with young kids, the clock is ticking!  As a parent, I become very aware of what is happening around me and my family and how we are impacting other diners.  The clock is ticking for us, not the kids – so let us slow the restaurant down – nothing worse than kids that are done and we are waiting for entrees or the check or to just get the hell out!  My wife, Kelly, and I do enjoy a nice glass of wine and so we look to restaurants that can take care of our needs and the kids.  That being said, my middle girl loves calamari, my oldest loves the stinky-est cheese that is on the menu, and my youngest is a fresh fruit fan with discerning taste for ‘fresh’ (the berries need to taste like fresh juice!) Since opening Pearl, we are very aware of the small guys and support them when we can.  Restaurants my family likes to dine at include Matt’s Rotisserie in Redmond, Issaquah Brew House and Sip.

 

My free time is committed to spending as much time with my wife and kids as I can, usually Sunday afternoons.  We like to do day trips/hikes to places like Cougar Mountain, Snoqualmie Falls, Snoqualmie Pass, and Marymoor Park and spend time in the neighborhood with friends. We live in South Cove which is a community on the south end of Lake Sammamish, near Lake Sammamish Park in Issaquah.  My kids are relatively young, (eight, seven, and four), so we are always looking for things that are age appropriate.  We also like to cook around the house.  The kids are all developing cooking and knife skills. Again, age appropriate.

 

I think Pearl stands out because of the wine selection and great cocktails. At Pearl, I am a fan of the Crater Lake Vodka Martini and I keep the bartenders guessing (olives or twist, up or rocks…). I also enjoy white wine, O Chardonnay, I love the back story and the fact that it is a Washington wine with a hint of oak.  Red wine favorites include: Kennedy Shah, Temparnillo, Dussek Syrah, Lachini Pinot Noir, and Efteste Final Final… I like red wine…”