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Mixology Series at Kirkland Waterfront Restaurants: Augustphoto

As the Woodmark Mixology Series concludes, we celebrate August and the end of summer with two distinctive and inspired cocktails highlighted by each of our Kirkland waterfront restaurants, Beach Café and bin on the lake.

Try mixing these cocktails at home or join us lakeside to enjoy these last moments of summer on our waterfront patios. This is your chance to relax and soak up stunning lakefront views!  Take advantage of the best Happy Hour deals in Kirkland until 6pm daily.
Sparkling Island Cocktail
Sparkling Island
 -- Beach Café

  • 2 oz. Guava Nectar
  • 4 oz. La Marca, Italian Prosecco
  • Combine the both in a champagne flute

Espresso Martini

Espresso Martini
 -- bin on the lake

  • 2 oz. Stoli Vanilla Vodka
  • 2 oz. Kahlua
  • 1 oz. Dark Crème de Cacao
  • 1 shot of Espresso
  • Shake all together and strain into a martini glass
  • Garnish with shaved chocolate
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Football Fever in Seattle: Husky Cruises and Football Party Recipe from Kirkland Waterfront Restaurantphoto

The Beach Café at the Woodmark Hotel on Lake Washington couldn’t be more excited for football season in Seattle! The lakeside location is the perfect spot in Kirkland to watch a sports game, as the bar is fully equipped with flat screen TV’s, tasty appetizers and a great selection of beer on tap. Take advantage of daily Happy Hour from 3pm-6pm, including weekends! If you are planning a football party at home, try Chef Matt Steffen’s easy football party recipe for wings. Also featured on the menu, this appetizer will be a total hit at your next football party and is packed with flavor and spices!

Jerk Spice Rubbed Wings

Perfect Wings for Football Party
Photo: Beach Café Jerk Spice Rubbed Wings

2 Tbsp Dry Parsley
1 Tbsp Onion Powder
1 Tbsp  Garlic Powder
2 Tbsp Dry Thyme
3 Tbsp Brown Sugar
3 Tbsp Salt
1 Tbsp Nutmeg
2 Tbsp Red Chile Flakes
1 Tbsp Allspice
½ Tbsp Ground Black Pepper
½ Tbsp Fennel Seed
½ Tbsp Cinnamon
2 Tbsp Granulated Sugar
2.5 Lbs Chicken wings 

Mix all ingredients in a large mixing bowl thoroughly.  Spray sheet tray with non stick. Layer the wings on sheet tray and bake at 300 degrees for 35 minutes.

Habanero Ranch

1.5 cups Mayonnaise
¾ cups Buttermilk
3 Tbsp Sour Cream
5 each Garlic Cloves (Roasted)
2 each Habanero (Quickly Roasted )
1 Tsp Dry Thyme
1 Tbsp Flat Leaf Parsley (Chopped)
1 Tsp Onion Powder
1/4 Cup Chives Chopped
To Taste - Salt & Pepper

Roast the garlic and the Habanero’s and place in the blender. Add 3/4 cup of the buttermilk and blend thoroughly. Add all ingredients to a large mixing bowl and whisk thoroughly. Adjust seasoning.

Did you know Beach Café and the Woodmark Hotel are offering water taxis to Husky football games this year? Husky Cruises are back!

UW Husky Cruises
Photo: Beach Café at Carillon Point, Kirkland, WA

Don't worry about fighting traffic, paying the 520 bridge toll or finding expensive parking, instead relax and enjoy a scenic boat ride to and from the game aboard Argosy’s "Champagne Lady". Tickets are on sale now! Select your ticket for either the cruise only or an ‘inclusive’ cruise, complete with $20 voucher for food+drink pre/post game at the Beach Café! Learn more about Husky Cruises near Seattle.

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Explore The Study Of Duck at Our Kirkland Waterfront Restaurantphoto

Join us to celebrate an inspired culinary series that has expanded across the country within the culinary collection of Destination Hotels & Resorts. “The Study of…” highlights the in-depth exploration of specific elements that allow chefs like bin on the lake’s Chef de Cuisine Dylan Giordan to focus on their passion for pure ingredients. At bin on the lake, enjoy cuisine that highlights locally-sourced ingredients that capture the bright, seasonal tastes of the Northwest with a Mediterranean influence.

As a new ingredient is unveiled quarterly, chefs from the Destination Culinary Collection will explore the featured ingredient through innovative recipes, cooking demonstrations, educational lectures and more. As "The Study of… Salmon" has concluded, the newly unveiled ingredient of the summer will feature duck. This tasty bird intrigues chefs across the globe due its flavor profiles, textures, versatility and at times the very best in simplicity. Whether it's grilled, seared, or slow roasted, the rich flavor comes through every time and as a result, Chef Dylan has prepared mouthwatering recipes for you to enjoy at home, or view our current menu to experience "The Study of…Duck" at our waterfront restaurant in Kirkland, Wa.

Roasted Duck Breast with Cherries
Download Recipe (PDF)

Roasted Duck Breast

8 ea duck breasts
1 ea recipe semolina pudding
2 cups organic cherries, pitted
48 ea asparagus spears
2 Tbsp extra virgin olive oil
1 cup dried tart cherries
1 cup red wine
3 ea cloves
1 ea juniper berry
3 cups rich chicken stock
8 Tbsp microgreens   
Salt & Pepper

Preheat the oven to 500 degrees. Place an aluminum sheet pan in the oven to heat up.
For the sauce -- In a medium saucepan, place the dried cherries, wine, clove and juniper.  Set to a boil.  When the wine has evaporated, add the chicken stock and cook until reduced to ½ cup.  Drain and discard the solids.  
For the duck -- With a sharp knife, score the fat on the duck breast slightly, but not cutting down into the meat.  This will help the fat render out and get crisp and delicious.  In a cast iron sauté pan on low heat, place the duck breasts skin down.  Cook until the skin is nice and golden brown.  Turn the breasts over and place into the oven.  Cook to an internal temperature of 135 degrees.  When done, rest on a baking rack in a warm place for 5 to 10 minutes.
For the asparagus -- Marinate the asparagus in the olive oil and a little salt and pepper.  Place the asparagus on the preheated sheet tray in the oven to roast. For the cherry salad -- Roughly chop the cherries and marinate them in 1 Tbsp olive oil with some salt and pepper.  Toss with the microgreens. 
To finish the plate -- Remove the semolina pudding from the oven and place 5 pieces on the plate.  Place 6 asparagus spears per plate.  Slice the duck against the grain and place a breast of duck on each plate.  Drizzle with some of the red wine sauce and garnish with the fresh cherry salad.
Serves 8

Semolina Pudding Ingredients
½ Gal. 2% Milk
¼ lb. butter
3 cups semolina flour 
1¼ cups parmesan, grated
¼ cup green onions, chopped
4 ea egg yolks
Salt & Pepper

In sauce pan over high heat, boil milk with butter.  Slowly whisk in semolina flour so that there are no clumps.  Lower heat to medium and stir for about 3 minutes.  Stir in parmesan, green onions and Salt & Pepper.  Continue to cook for another 10 minutes, stirring frequently.  Remove from heat and stir in egg yolks.  Spray a cookie sheet pan with non-stick spray and turn out the Pudding.  Spread the pudding as evenly as possible at first, and allow to cool for about 10 minutes at room temp. Flatten to ¾”.  After resting, the pudding will be less sticky. Flatten with a spatula and refrigerate.  When cool, trim rough edges and cut into 1 ½” squares. 
To serve -- Preheat oven to 400 degrees and place semolina pudding on a buttered baking sheet.  Bake for 20 minutes, or until warm all the way through.
Serves 8

We welcome you to join us at the Woodmark’s Kirkland waterfront restaurant near Seattle. In addition to an extensive wine list and in-depth exploration of duck, discover new menu items cultivated from fresh, local ingredients!

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