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


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



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


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


and…Miley Cyrus was ONLY famous for being Hannah Montana


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.

Pearl-0685-2 Pearl Restaurant Bellevue 4th Anniversary Party JDRF Fundraiser Pearl Restaurant Bellevue 4th Anniversary Party JDRF Fundraiser Pearl-0056 © Rina Jordan© Rina Jordan

© 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!




Fabulous Fall Wild Mushroom Stuffing

Chef Bradley has a great time chatting with other chefs and friends in the area about their various cuisines. And WE love sharing those great recipes. But hey, not so fast – don’t forget Bradley can whip up some pretty fantastic recipes himself! So to represent a holiday that focuses so much on the FOOD, here is one of Bradley’s recipes that hits the tables every year at Pearl for Thanksgiving- taking reservations now by the way! Call quick, as spots are filling in

Below are the full Thanksgiving menus for Pearl (425.455.0181) and Koral (425.623.1125) – but let’s chat Stuffing!



1/2 lb. butter

1 large onion, chopped

6-8 stalks for celery, chopped

1/3 cup sage, finely chopped

1 lb. crimini mushrooms, sliced

1/2 lb. chanterelle mushrooms, torn

3 cups long grain & wild rice, cooked

salt and pepper, to taste

1 1/2 lb. sourdough bread loaf (we love Macrina Bakery!)

1/2 bunch of fresh parsley, chopped

2 cups chicken stock, hot

5 eggs, beaten


Heat butter in large stock pot or brazier over medium heat

Add onions and celery, cook until soft

Add sage and mushrooms, sauté lightly to soften; reduce heat to low

Season with salt and pepper

Add rice and bread; mix well

Add parsley and stock; mix well

Add eggs and stir well; Cook until eggs are firm and stock is well incorporated

Remove to baking pan

If cooking right away – cover with foil and bake in 300° oven for about 1 hour until hot throughout. Remove foil for last 15 minutes to “brown” slightly.

If cooking at a later time – allow to cool completely (uncovered). To reheat – add a little more stock and mix well to “break up” large pieces that may have stuck together. Cover with foil and bake in 300° oven for about 1 hour until hot throughout. (165° in the center) Remove foil for last 15 minutes to “brown” slightly.

Voila! The perfect Thanksgiving stuffing.

Make it really easy this year and let us do the cooking! Join us at Pearl or Koral for Thanksgiving dinner!

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Oregon Pink Shrimp and Shaved Fennel Toasts

You know, one great thing about a being a chef… you have friends who are chefs, too! After Bradley spent the afternoon with Lisa Dupar and Jonathan Zimmer, he came away with a great new recipe! Thanks for sharing this with us!

shrimp fennel recipefennel salad


6 cups Oregon pink shrimp

1 cup finely diced celery

1 cup diced fennel

1 cup diced daikon or red radish

3/4 cup mayonnaise (either store bought or my recipe for EVOO Mayo)

6 tablespoons chopped fennel greens

1 tablespoon chopped tarragon

3 tablespoons dry white vermouth, optional

3/4 teaspoon New Bay Seasoning from World Spice Market (Old Bay Seasoning)


Artisan Toasts: your favorite artisan bread, sliced thinly and toasted

6 to 8 Easter radishes, sliced

Celery tops or sprigs of fennel greens, for garnish


In a mixing bowl, combine the shrimp, celery, fennel, radish, mayonnaise, fennel greens, tarragon, vermouth, and Old or New Bay Seasoning. Adjust the seasoning if needed. Refrigerate until ready to serve.

Arrange on each plate with 1or 2 Artisan toasts. Divide the shrimp salad and place atop the toasts. Garnish with celery tops or sprigs of fennel greens. Garnish plates with Easter Radishes or French Breakfast Radishes.

Mash note: If you use frozen shrimp, make sure they are completely defrosted and drained of any extra water. Make this salad right before serving, as the veggies will lose their crunch if it sits too long.

 Makes 6 to 8 servings

Homemade EVOO Mayonnaise

Once you have spoiled yourself by making your own mayonnaise with this much flavor, you will understand how mayo should taste. Make enough to keep on hand for family sandwiches and salads.


1/4 cup water

4 egg yolks

2 tablespoons Dijon mustard

Salt and black or white pepper

1-1/2 tablespoons red wine vinegar

2 cups grape seed oil or other neutral vegetable oil

1 cup extra virgin olive oil

1/2 ounce lemon juice


Bring water to a boil.

In a blender or food processor, combine the egg yolks, mustard, salt, pepper, and vinegar. Purée until smooth. With the machine running, add the grape seed oil and olive oil in a slow, steady stream until emulsified. When the mixture is thick, add the boiling water and lemon juice, and blend. This will whiten the mixture, cook the yolks, and help set the mayonnaise. Date and refrigerate your mayonnaise (not that it will last too long). It will last for a few months refrigerated.

Makes 4 cups

Rachel’s Killer Chocolate Chip Butterscotch Cookies

Well well, it looks as if culinary skills run in the Dickinson Family – Rachel is chef Bradley’s daughter and she whips up a mean batch of chocolate chip-butterscotch cookies. We featured these cookies on Koral’s dessert menu for quite a while. Try them out! 



  • 2 ¼ cup all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. granulated salt
  • 2 sticks softened butter
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 tsp. Vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips
  • 2 cups butterscotch chips
  • ½ cup granulated sugar

Combine dry ingredients in small bowl; mix and set aside

Beat butter, ¾ cup sugar, brown sugar and vanilla until creamy

Add eggs and beat well

Gradually add flour mixture

Stir in chocolate and butterscotch chips

Found into rounded Tablespoon size balls, roll in sugar and place on baking sheets,

Bake at 375° for 9-11 minutes or until golden brown. Cool on baking sheets for about 2 minutes and then remove to wire cooling racks

RECIPE: Dungeness Crab Cakes with Sweet Corn Sauce

Try Pearl and Koral’s Dungeness Crab Cakes at home!

Click here for the Recipe –> Crab Cake Recipe!

Don’t forget Chef Bradley’s tip, “Always prepare crab cakes several hours in advance and allow to “set” in the refrigerator before cooking. You’ll thank me later!”


Free Dinner at Pearl!

How about dinner on us? It’s our way of saying THANK YOU! for your patronage. Print or show us the below coupon on your phone (printer friendly version available here) between now and Labor Day and enjoy a free entree with the purchase of another of equal or greater value. Spread the love and pass this offer along – the more the merrier! Click here to make a reservation now.

Can’t wait to see you!

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 to order tickets or call 206.236.6167.

Pearl makes the cover of National Culinary Review!

This month’s edition of National Culinary Review features our very own Salmon Canapés on the cover!  The accompanying article entitled “Stepping Out with Catering”, features Pearl Executive Chef Bradley Dickinson giving readers a peek inside the wild, wild world of catering.   One of Bradley’s more memorable catering experiences took place in an airplane hangar at Boeing Field.  Check out the cover shot and more details from the article below. Shout out to Rina Jordan for the beautiful food photography!

Spring Winemaker Series with Chef John Sarich of Chateau Ste. Michelle, April 12

Prepare yourself for the ultimate Northwest culinary and wine tasting experience at Pearl. Executive Chef Bradley Dickinson will be pairing up with James Beard Award Winning Chef John Sarich of Chateau Ste. Michelle Winery to create a sensational menu crafted to match perfectly with the innovative wines of Chateau Ste. Michelle. The reception begins at 6:15 p.m. followed by dinner at 6:30 p.m. Tickets are $75 per person plus tax and gratuity. Complimentary valet parking is available at the Westin Hotel.

Scroll down for a peek at the menu. For more information and reservations, please call us at 425.455.0181.

Chateau Ste. Michelle WineImage Courtesy of Chateau Ste. Michelle

Chateau Ste. Michelle Winemaker Dinner Menu

Passed Amuse
Gerard & Dominique Smoked Salmon canapés
new potatoes with crème fraiche and caviar
Nicolas Feuillate Rose Champagne

Artisanal baby lettuce

Seasonal garnishes, champagne vinaigrette, goat cheese crostini

Fish course
Pan-seared Alaskan Halibut

Cumin spice rub, “Paella” broth, Penn Cove shellfish
Sauvignon Blanc

Second course
Spring Lamb Carpaccio

Olive tapenade, roasted garlic hummus, grilled ramps

Grilled Wagyu Sirloin

Bleu cheese fritters, perfect mashed potatoes, herb glace
Col Solare
Shining Hill Cabernet Blend

Lemon curd

Gran Marnier pound cake, candied orange peel
Ste Michelle Late harvest Chenin Blanc