Holiday Recipes!

Bradley sat down with Linda Augustine on his radio show to chat about some great family-friendly recipes and cooking at home. Linda has a fantastic blog: A Year at the Table which has so many incredible recipes! We’ll be sure to share some of her recipes another time.

For now, Bradley would like to share his Prime Rib Recipe

reverse-seared-beef-rib-roast

Roast Prime Rib of Beef

Preheat oven to 375°

Rub rib with a little olive oil, kosher salt and black pepper (add garlic and herbs if desired)

Place on roasting pan bone side up – roast in hot oven for 25-30 minutes

Reduce heat to 250°-275° and roast additional 2-3 hours (Depending on size of rib and oven efficiency)

Internal temperature should be 120°

Allow to “rest” at room temperature for 20-30 minutes before slicing

 

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Sour Cream-Brown Sugar Mousse Recipe!

Now THIS is a great summertime recipe! Wow your friends with our new favorite dessert at PEARL!

berries

Serves 4-6

Ingredients

  • 1 cup sour cream
  • 1 cup heavy whipping cream
  • ¼ cup soft brown sugar
  • Zest from one lemon
  • 2 cups fresh berries

Method

  • Combine ingredients in tabletop mixer or large bowl
  • Whip on high speed until mousse becomes frothy and stiff peaks form
  • Place into serving dishes and top with fresh berries
  • Top with a little more lemon zest

Book Your Next Event at Pearl!

Meetings, parties, and social gatherings all go hand in hand with the holidays, which are right around the corner! Whether it’s a corporate event or family gathering, for all of your events for this festive time of year, consider Pearl as your venue. We look forward to seeing you soon!

Fall Winemakers Series: A look back with Sinclair Estate Vineyards

Our most recent installment of the Fall Winemaker Series with Sinclair Estate Vineyards was a success! We had a fantastic time and great food. With the cooperation of Sinclair Estate Vineyards, Executive Chef Bradley Dickinson put together a feast for our patrons with beautiful wine pairings. Below was our menu, including the paired wines from the event: 

Passed Amuse

Late summer melon, Salumi Culatello. Dungeness Crab Cakes, sweet corn sauce

Jaillance Sparkling

 

First Course

Local Baby Bibb, organic peaches, gorgonzola crostini, champagne vinaigrette

Chardonnay 

Fish Course

Columbia River King Salmon, cedar-planked, black cherry-fig jus, tempura kabocha

2007 Merlot 

Pasta Course

Wild Mushroom Bolognese, housemade gnocchi, parmesan Reggiano

Sangiovese 

Meat Course

Herb-roasted rack of lamb, favas, minty pesto, crispy potatoes

2007 Cabernet 

Dessert

Pearl Butterscotch Sundae, housemade sauce, pecan brittle

 

Our next visiting winery in the Fall Winemaker Series is Long Shadows Winery on December 3rd at Pearl.  This event is $75 per person, plus tax and gratuity. Reception begins at 5:15 p.m. dinner at 6:30 p.m.; limited seating is available. Enjoy complimentary valet parking at The Westin Hotel directly across the breezeway. 

Fall Winemaker Series – Long Shadows Nov. 3

With two sold out winemaker events already this fall, your last chance to get in on Pearl’s Fall Winemaker Series looms Wednesday, Nov. 3, when it welcomes Long Shadows Wineries featured winemaker, Gilles Nicault. This collection of ultra-premium wines, in which each winemaker is a part owner in the company, brings a portfolio of individual wines that showcase the viticultural excellence of Washington State’s Columbia Valley. Enjoy five courses of Pearl’s contemporary Northwest fare paired thoughtfully with Long Shadows selections.

This event is $75 per person, plus tax and gratuity. Reception begins at 5:15 p.m. dinner at 6:30 p.m.; limited seating is available. Enjoy complimentary valet parking at the Westin directly across the breezeway. 

Bellevue Farmers Market

Executive Chef Bradley Dickinson and Sous Chef JJ Ullakko perform a chef demo at the Bellevue Farmers Market on August 19. Photo credit: Bellevue Farmers Market.

Now I know that they say “don’t go shopping on an empty stomach” for a good reason, but “they” have probably never been to the farmer’s market on a warm August afternoon when the tomatoes are gorgeous, the peaches smell like candy and all the other fruits and vegetables look soooo beautiful!

It’s fun to have one thing in mind for dinner; and by the time you’ve made your first pass through the vendors you’ve done a complete 180. So many great options are there; it’s an absolutely wonderful experience. We tasted delicious pizza from a wood-fired oven, sampled some incredible salted caramel ice cream from the Molly Moon’s truck and took home a bag of mussels from Taylor shellfish that had been in the salty seawater just that morning. It doesn’t get any fresher than that – that’s what makes it special – the freshness!

I’ve been visiting the market in Bellevue for the last couple of years, meeting the vendors and making new friends, sometimes even visiting their farms to learn more about their product.

If you haven’t been lately, now is the time! What are you waiting for? I’ll see you there!

Cheers,

Chef Bradley Dickinson

Sous Chef JJ Ullakko tempts passerby with the aromas of Pearl's farmstead masterpiece while Executive Chef Bradley Dickinson explains the dish. Photo credit: Bellevue Farmers Market.

Bellevue Farmers Market

Urban Farm Junkie – The official blog for the Bellevue Farmers Market

Pearl Shines with Awards

It’s already proving to be an award-winning year for the restaurant, and we’re far from the end of 2010! And the awards are:

The 2010 Wine Spectator Restaurant Award – “Award of Excellence”

Wine Spectator’s Restaurant Wine List Awards recognize restaurants whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers. This award gives a nod to lists with more than 100 selections that demonstrate a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style, and Pearl made the cut.

The 2010 Washington Restaurant Association Award and Washington Wine “Award of Distinction” from The Washington State Wine Commission

Recognizing the great lengths we go to in hosting some of the most compelling, well-rounded winemaker dinners around, the training we give our servers, our dedication to maintaining an excellent list and its Washington-centric weight, these two awards made the team very proud to be an ambassador of Washington wine.

2010 Washington Restaurant Association – Finalist for National Philanthropy Award

Recently named a 2010 Washington Restaurant Neighbor Award Winner (small business category) for giving back to Eastside Domestic Violence Program and Overlake Service League, the WRA named Pearl Bellevue as one of three state finalists for consideration in its National Philanthropy Award. We’re excited at the possibility of giving even more to our community leagues if we win nationally!   Three award committees, local and national, deemed Pearl Bellevue worthy of commendation, yet none of it would be possible without you, our guests, supporting us in the work we do.  Thank you, again!

Cheers,

Bradley and Mikel

Join Pearl on Facebook and Twitter

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