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New Year's 2013 in Kirkland, Washington

New Year's Eve at the Woodmark
The countdown to 2013 is fast approaching! Get ready to drink and clink your champagne glasses while ringing in the New Year with friends and loved ones. Stay at the Woodmark and make it a special night.
For New Year’s Eve, join us at Beach Café to watch NYC's Times Square Ball Drop at 9pm. Sip from your complimentary glass of champagne while we toast to the New Year!

Visit bin on the lake this New Year’s Eve and enjoy a dining experience worthy for a celebration! Bin on the lake’s specials will feature menu items such as Spaghetti with Dungeness crab, Sunchoke soup with white truffle oil and dessert items such as flourless chocolate cake or maple pear walnut cake with brown butter ice cream. Make your reservation today! 425.803.5595

New Year's Day
Beach Café will also be featuring a “Hair of the Dog” menu with specials that emphasize those crave-able foods we love to ease our recovery from a late night out with friends or family. That’s not all… visit the Bloody Mary Bar or choose from a special “You Look Like You Need This” drink menu.

Beach Cafe "Hair of the Dog" specials valid on Tuesday Jan 1, 2013 from 8:00 AM - 10:00 PM. Drink specials available from 6:30am-2pm.


Luxury Lakeside Accommodations on New Year's Eve

The bells are ringing at Carillon Point! Dine at bin on the lake and ring in the New Year by joining us in Beach Café for a champagne toast while we view the Big Apple Ball Drop in NYC! Start off New Year’s Day with a Bloody Mary brunch and exclusive "hair of the dog" menu offerings in the Beach Café!

Ring in the New Year Package Includes:

  • Luxury accommodations
  • $100 Credit to bin on the lake
  • Join Beach Café at 9pm for complimentary champagne toast and NYC Times Square Ball Drop viewing
  • $50 breakfast credit to Beach Cafe
  • Two complimentary Bloody Mary’s at Beach Café
  • Complimentary valet parking

Valid for reservations Dec. 31st, 2012 only. Dining credit excludes alcohol and gratuity. May not be combined with any other promotions or discounts. Not applicable to groups. Other restrictions may apply. Online booking unavailable. Please call reservations at 800-822-3700 to book your package with us.

New Year, New you!

Visit the Northwest Face Spa and indulge in treatments that will inspire relaxation for 2013.


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Winners Selected for First Annual Gingerbread House Decorating Contestphoto

The First Annual Gingerbread Decorating Contest has come to a close and we are thrilled to announce this year’s winners! It was a close competition as all participants submitted extraordinary creations. If you haven’t had the chance to view these delectable houses, it’s not too late! The decorated houses will be displayed in the Woodmark’s Lobby through December 23rd. We are continuing to collect donations for KITH throughout this time.

The ballots have been counted and the Woodmark Chefs have weighed in their votes. Drum roll please….

Best in Show: Southern Wine and Spirits: Jim Beam American Still house



Most Creative: Fieldwork: Holiday Time at Fieldwork Farm



Most Delicious Looking: Cascade Investments: Misfits



We would like to thank all of the participants, voters and chefs for contributing to our First Annual Gingerbread House Decorating Contest. We can’t wait to see what next year has in store...

Happy Holidays!

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December Destination Dish: Lentils with Braised Lamb Shank and Olives

Share Chef Dylan Giordan’s mouthwatering lentil and lamb shank recipe with friends and family this winter season. Named Chef de Cuisine of bin on the lake in January 2012, Chef Dylan Giordan calls upon his Mediterranean background, his experience in some of the city's most esteemed restaurants and his passion for Northwest flavors and the region's stunning raw ingredients to create the redefined dining experience at bin on the lake. Giordan’s expertly crafted, yet understated food and culinary passion creates a whimsical and authentic bin on the lake menu. Try this tasty recipe at home!

Green lentils with braised lamb shank and olives
Serves 8

Recipe Ingredients:
1. 4 ea. - Lamb foreshanks
2. 1 ea. - Yellow onion, diced
3. 1ea. - Bay leaves
4. 2- ea. - Garlic cloves
5. ½ ea. - 28 oz. can of San Marzano olives, crushed by hand
6. 1 Tbsp. Oregano, chopped
7. ½ cup Dry white wine
8. 2 cups Lamb broth
9. 1 ea. - Olivata recipe
10. 2 cups Puy lentils
11. ½ lb. Feta cheese
12. Flour for dusting
13. Salt & Pepper

The day before cooking, season the shanks liberally with salt and pepper, to ensure the meat will be deeply seasoned.
Preheat oven to 350 degrees.  Dust the lamb with the flour, and shake off any excess.  In a heavy bottomed pot or dutch oven, heat 2 Tbsp canola oil.  Add the shanks  in a single layer.  This will take a couple of batches to get the lamb properly browned.  Cook the lamb shanks, turning, until rich and brown on all sides.  In between batches, wipe the pot out with paper towel, to prevent from burning the flour on the bottom of the pan.  Add more oil to the pan, and brown the next round of lamb.  When all the lamb is brown on all sides, remove the lamb and begin building the base of the sauce.  In 2 Tbsp. canola oil, sauté the onions and season with a touch of salt.  After 10 minutes, the onions will be translucent, add the bay leaves and the garlic cloves.  When the mixture becomes very aromatic, add the wine, and reduce to dry.  Next, add the tomatoes and oregano and bring to a boil.  Add the lamb broth and bring back to a boil, and check for seasoning. Then mix in the olivata recipe and add the lamb shanks back to the pot, being sure to cover in the sauce.  Cover tightly and place in the oven.  Check the shanks after 3 hours.  The meat should be tender and nearly falling off the bone.  Cool the shanks in their own sauce over night, and reheat gently to serve.
To cook the lentils, put them in a non-reactive pot and cover with cold water.  The water should come to ½ inch above the lentils.  Bring to a boil, lower the heat to low, cover and cook until tender, about 30 minutes.
When the shanks are cool, pick the meat off the bone in bite sized pieces.  Warm the picked lamb in some of the tomato mixture, toss with the lentils and garnish with the crumbled feta.  Serve in warmed bowls.


Recipe Ingredients:
1. ½ cup - Castelvetrano olives (or any good green olive)
2. ½ cup - Taggiasca olives (or any good black olive with low brininess
3. 1 ea. - Red bell peppers, roasted, peeled and julienned
4. ½ ea. - Red onion, minced
5. 1 ea. - Garlic cloves
6. 1 Tbsp. Oregano
7. 2 Tbsps. - Red wine vinegar
8. 4 ea. Anchovies, salt packed, deboned and rinsed
9. 3 Tbsps. -  Extra virgin olive oil
10. ½   Tsp. - chili flakes
11. Salt & Pepper

Recipe Directions:
Finely mince the red onion and garlic and marinate in the vinegar for 10 minutes.  In a food processor, finely chop the green olives, then the black olives, and add to the onion.  Finely chop the oregano and add to the mixing bowl, along with the peppers.  Finally finely chop the anchovies and add them to the mixture.  Finish with the olive oil, chili flake and salt and pepper. 

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