Press Release – November 1, 2010
Seattle Meeting Hotels
TEMPT YOUR PALATE WITH COPPERLEAF RESTAURANT’S NEW FALL MENU
Seasonal menu features the freshest local products available in the Pacific Northwest
SEATTLE – (Nov. 1, 2010) - Cedarbrook Lodge, a quintessentially Northwest hotel located on 18 acres of restored wetlands in Seattle, invites guests to enjoy Copperleaf Restaurant’s new fall menu, which features new twists on classic Northwest flavors and ingredients.
In keeping with Copperleaf’s mission to provide excellent cuisine that is not only delicious, but also prepared with regional, natural and local ingredients, Executive Chef Mark Bodinet and his culinary team have created an exciting fall menu for guests to enjoy.
Included on the menu are new takes on Pacific Northwest favorites such as Wenatchee Apple Salad with roasted beets, endive, toasted pecans and Mache; Late Harvest Figs with marinated fennel, cullatello proscuitto, wild arugula and toasted coriander; Snake River Crisp Pork Belly with candied turnip, rainbow chard and preserved cherries; Dungeness Crab Gnocchi with Arrowleaf spinach, shallot cream, fresh lemon and fines herbs, and Stiebrs Farm Organic Beef Short Ribs with vanilla quince, celeriac, braised red onions and syrah glaze.
“Chef has done an excellent job with this menu,” said Roy Breiman, culinary director of Cedarbook Lodge. “From his choice of ingredients to the colors and flavors of each dish, this menu highlights the season’s best.”
Many of the ingredients on the fall menu including chard, braising mix, spinach, arugula, celery and kale are picked daily by Chef Mark Bodinet from the Chef’s Garden that he maintains at Cedarbrook. In addition Bodinet uses fully organic grass finished beef from Stiebrs farm in Yelm, Wash. where half sides of beef are harvested exclusively by Kiasa Kuykendall for use in Copperleaf restaurant.
“We’re fortunate in the Northwest to have access to so many fresh ingredients,” said Bodinet. “For one of the dishes, I’ve combined chestnuts, brown butter financier, black truffles and nutmeg crème fraiche to make a creamy chestnut soup that’s perfect for the season.”
Diners can enjoy seasonal market cuisine with the ambiance from the large indoor fireplace in Copperleaf’s cozy dining room, complete with floor-to-ceiling windows and views of the property’s serene ponds, lawns and garden areas.
The fall menu is available now at Copperleaf Restaurant. For more information about Cedarbrook Lodge or to view the full menu, visit http://www.CedarbrookLodge.com or call (206) 214-4282.
About Cedarbrook Lodge
Cedarbrook Lodge, named one of the top hotels in Washington state on the Expedia® Insiders’ Select™ list, is located at 18525 36th Avenue South in Seattle, Wash., less than one mile from Seattle Tacoma International Airport. Nestled on an 18 acre oasis of restored wetlands, Cedarbrook Lodge features the coveted combination of a convenient location, serene setting, exceptional guest services and more than 24,000 square feet of event space ideal for many occasions including social gatherings, weddings, business meetings and conferences. Cedarbrook Lodge is a member of Stash Hotel Rewards™, a point-based program that allows guests at independent hotels to quickly earn free stays at participating properties. For reservations, call toll-free (877) 515-2176. Contact Cedarbrook Lodge directly at (206) 901-9268 or visit http://www.CedarbrookLodge.com.
About Coastal Hotel Group
Coastal Hotel Group is a privately held, Seattle-based hotel hospitality management company specializing in distinctive luxury hotels, resorts, inns, and lodges. Established in 1987, Coastal Hotel Group has earned a reputation for providing remarkable lodging choices for the discerning traveler. Coastal Hotel Group is a founding member of Stash Hotel Rewards™, a point-based program that allows guests at independent hotels across the country to quickly earn free nights at any participating property. For more information about Coastal Hotel Group, visit http://www.CoastalHotels.com.