Ravish on Eastlake

Ravish and Seattle Cocktail Week: Calling All Cocktailians!

Seattle is home to some of the most creative bartenders and the most enjoyable bars in the country. We at Ravish participated in some of our first cocktail events during Seattle's first Cocktail Week. Organized by the increasingly growing Washington State Bartenders' Guild, an organization composed of bartenders who seek to share and learn together about the craft of bartending, Seattle Cocktail Week was really a long weekend of neighborhood bar crawls and special events. 

Ravish teamed up with Novo Fogo cachaça last Thursday to put on an event called "Comfort Food and Drink," an evening of shared plates from our menu paired with inventive cachaça cocktails. It was a tremendous success, and guests enjoyed learning about cachaça while they ate and drank their way through a four-course pairing menu.

In addition to our fun with Novo Fogo, we were contacted by our friends at Piscología pisco to create cocktails to represent at Seattle Cocktail Week. Pisco is a tasty kind of brandy from Peru, which we used to create the "Wings to Fly" cocktail (pisco, lime, Cocchi Americano, ginger syrup, orange bitters) and the "Ambush in Cajamarca" (pisco, orange, Creole Shrubb orange liqueur, honey syrup, madeira, Angostura bitters). 

Lastly, we entered a cocktail in this year's Crop Organic Vodka cocktail competition, using their smooth cucumber vodka. We came up with the "Lisa B Nice" drink (cucumber vodka, Cocchi Americano, Dolin Blanc vermouth, orange bitters), named after our very own Lisa B., who, like Crop Vodka, hails from Minnesota, home of probably the nicest people ever. We are happy and humbled to have been deemed "People's Choice" in the contest! Many thanks to all of our solid friends who voted for us!

After having shaken, stirred, and sipped much cachaça, pisco, and vodka during Seattle Cocktail Week, we look forward to having more cocktail events at Ravish. We're confident that Ravish will be put on the map as a superb place in Seattle to enjoy a delicious cocktail. 

Our Seattle Cocktail Week partners

Our "Lisa B Nice" Cocktail with Crop Cucumber Organic Vodka

Lauren and Steve's Wedding Reception at Ravish

Last weekend, an intimate gathering of nearly forty people filled the tables at Ravish after Lauren and Steve Hudspeth's wedding ceremony. Guests milled around, chatting and laughing and sipping on champagne cocktails, while jazz music floated through the candle-lit restaurant. 

While they dined on a delicious menu of food catered by Ravishing Radish Catering, each guest was called up to the microphone to deliver a special toast to the newlyweds. Their messages were funny, they were tearful, and they were heartfelt. 

It was satisfying to see Ravish host such a warm gathering of people, celebrating each other. 

Join us for Comfort Food and Cocktails!

We at Ravish are delighted to team up with Novo Fogo cachaça to bring you "Comfort Food and Drink," an event as a part of Seattle's first annual Cocktail Week. 

We will pair some of our favorite Northwest comfort foods off our menu with inventive cachaça cocktails. The idea behind this extraordinary event combines the ethos behind both Ravish and Novo Fogo: living life simply, enjoying good food and drink, and cherishing good company. 

New to cachaça? It's one of the tastiest, most approachable spirits on the planet. It is a Brazilian liquor made from fresh sugarcane that is fermented and distilled. Seattle-based Novo Fogo produces two varieties of cachaça in its distillery in Morretes, Brazil. Its silver cachaça is smooth and bright. "Rested in stainless steel for one year, this cachaça is superbly smooth and delivers the nuances of its terroir: rainforest blossoms, banana, citrus, sea salt, sweet red peppers." Its gold version is aged in bourbon barrels to create incredible flavors. "Barrel-aged in repurposed 50-gallon bourbon casks for 2 years, this is a mature spirit that suggests toffee, vanilla, banana bread, cinnamon, apple pie, and other comfort things.

We think Novo Fogo is a perfect fit to the simple, thoughtful comfort foods we serve here at Ravish. We hope you'll join us for what's sure to be a fantastic evening!

Ravish at Craft: Beer+Food

The Yacht Club on Lake Union, home of Ravishing Radish Catering, buzzed with activity during this year’s Craft: Beer+Food event, presented by the Washington Beer Blog. Eleven pairs of restaurants and breweries were stationed around the room, doling out beer samples and small bites of food to guests who happily milled around, plates and glasses in hand. The food and beer pairings were fantastic, proof that craft microbrews are well suited to pair with complex food flavors.

 

Our chef Kelly Daly was busy doing what she does best—serving delicious food with a smile. Paired with the Port Townsend Brewing Company, which featured its Chet’s Gold Golden Ale, Kelly served smoked salmon on a bed of cabbage atop a warm piece of fry bread, drizzled with crème fraiche and blackberry sauce. The pairing was perfectly Northwestern, a celebration of native flavors and history.

Featured Chef!

Ravish on Eastlake's Chef Kelly and her 'thai curried winter squash and kale' recipe was recently included in Celebrated Chefs, who partners with restaurants to support local non-profit organizations. Come visit us at Ravish, and with a registered card,every 5% goes to your cause!

 

 

 

 

 

 

Photoshoot with Hilary McMullen Photography

 
When Lisbet stumbled upon Hilary's mesmerizing postcards at her neighborhood BlackBird Bakery on Bainbridge Island, she knew immediately that she wanted to work with her to update our photography. Our busy day was filled with food styling by Lisbet & Vickie & lots of laughter (& luckily some delicious leftovers too)!

Check out the results of the day's work... Photographed by Hilary McMullen Photography

 

 

  
 

 
 
Beautiful Set Shots that were also taken...

 

  
 

Foodies and Beer lovers, assemble!

 This month, on 09.28, Ravish on Eastlake is pairing up with Seattle Magazine and Washington Beer Blog to put on 'Craft Beer + Food' at the Yacht Club on Lake Union!

Each local brewery is paired with a restaurant to create an unique dining experience. Ravish's Chef Kelly is making Indian Fry bread with Northwest Smoke Salmon, as well as tacos with spicy blackberry sauce, to be paired with beer from Port Townsend Brewing Company.

Tickets are on sale now. Come see us!

Sunset Supper for the Pike Place Market Foundation

The Ravish team just served up over 1200 of Chef Kelly's Oregon Country Braised Beef with Pomegranate and Fig Glaze with Creamy Beecher's Flagship Cheese Polenta to happy Pike Place Market Foundation supporters. 

Proud to help them raise $141,000 for human service within the Pike Place Market (the Medical Clinic, Senior Center, Preschool, and Downtown Food Bank). 

Together, those agencies help up to 10,000 low-income and homeless people in Seattle each year.

 

Birthday Reflections

 
Last week, Ravish celebrated its second birthday, which has led to some interesting reflections on the ride of the last couple of years. We have come a long way since August 18^th, 2009. We have gotten decidedly better at making drinks. Increased numbers guests have enjoyed themselves at Ravish, and many of them have come back time and time again to enjoy themselves over the course of an evening, or simply for a drink on their way to somewhere else.

But despite these improvements and changes, much remains the same at little Ravish. We still place hospitality and warm socialization above anything else. We value laughter and positivity more than unnecessary fussing over food and drink. We still blast LCD Soundsystem late on Saturday nights, when Ravish is about to close its doors for the weekend.

If we at Ravish were to have one birthday wish, it would be that the next two years are as fruitful, exciting, and creative as the last two. We have a good little thing happening over here in Eastlake, and we hope to share it with countless others, as well as with the community of regular guests we have forged over the last two years.

Thanks for making the last two years memorable and fun!

 

Ravish's Birthday Extravaganza

 Happy Birthday Ravish! Congratulations on turning 2!

Our staff was,

per usual, ecstatic!                

        

 

 

 

 

 

 

 

 

 

 

 

 

Owner Lisbet, Manager Nick, and Director of Drink | Marketing, Luke

  
Lisbet loves her balloons!

 

Chef Kelly and Luke