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Featured Fall Recipe: Seared Scallops

It's the time of year to wear sweaters, drink warm beverages, and stay cozy indoors, and what better place to stay warm than by the stove! This season, our Executive Chef Matthew Steffen is sharing a fantastic scallop recipe that you can enjoy now, and throughout the year. 

Scallops are a delicious seafood high in protein, vitamin B12, and other nutrients to help your cardiovascular health. The soft texture and deliate flavor of scallops can be enjoyed by those who do not like other types of seafood. Also, because their flavor is delicate, scallops can be accompanied by a variety of sauces. They look beautiful when incorporated into a thoughtful recipe, such as the one from Chef Matthew below.

Try executing this recipe at home, and share your photos by using the hashtags #WoodmarkHotel and #ChefTip.



With calamari risotto, leeks, radish and citrus demi



8 U-10 Weathervane Scallops (or your own personal favorite)

We source our scallops from Alaska Weathervane Seafoods

1 lb. Baby Octopus (Cleaned and quick braised)

We source our octopus from Puget Sound Octopus

1 Small Leek (Rinsed, white end sliced thin, green tops reserved for demi)

1 Small Fennel Bulb (Julienned) 

We source our leeks and fennel from Sterino Farms in Waller, WA

2 oz. Roasted Garlic 

We source our garlic from 4B Farms

1 Radish of Your Choice (Sliced thin)

We source our radishes from Hilltop Produce Farms

1 oz. Chicken Stock

We make our chicken stock with Draper Valley Chicken Bones

2 oz. Mascarpone Cheese

1 oz. Picked Herbs (Suggested mix is Parsley, Tarragon and Dill)

4 oz. Citrus Demi (Recipe Below)

2 oz. Meyer Lemon Oil            

Salt & Pepper to Taste



1 Cup Arborio rice

1 Quart chicken stock

¼  Cup white wine

1 Tbsp. canola oil

Heat the stock to a simmer in a medium saucepan, and then lower the heat so that the stock just stays hot.

In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil.

Sauté for another minute or so, until there is a slightly nutty aroma.

Add the wine and cook while stirring, until the liquid is fully absorbed.

Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed.

When the rice appears almost dry, add another ladle of stock and repeat the process.

Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed.

As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.

Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. Set aside and reserve.



2 Seasonal Oranges (Zest and Juice)

2 Basil Leaves

2 Tarragon Sprigs

2 Oregano Sprigs

1 Cup Veal Demi


In a small sauce pan bring the juice of the orange along with the zest and herbs to a boil.

Reduce down to a simmer.

Once that is reduced by half and the veal demi. Reduce this by half and set aside.



First have your sauce made and risotto ready to go.

Get two sauté pans (12inch) going over low heat.

In the first pan, get your leeks and garlic caramelizing in the pan with a little canola oil.

After 3 minutes, add your risotto.

Deglaze with your chicken stock and add the mascarpone.

Season with salt and pepper and half of your picked herbs.

At the last minute is when you want to fold in your octopus, so that it does not overcook.

While this is coming together, in your second pan, add a little oil and your scallops.

Make sure that the scallops are patted dry and seasoned on each side.

You will want to sear on each side approximately 4 minutes and this will bring them to about medium rare.

I will usually add a little butter and slowly ladle the melted butter over the top of the scallops to give them a brown butter flavor.

Once your scallops are cooked and rested, separate your risotto onto four plates.

Add two scallops, the radish, a drizzle of lemon oil and a drizzle of the citrus demi.

Top with the rest of the picked herbs and enjoy. 







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November Events at the Woodmark

We cannot believe it's November already! We are gearing up for the Holiday season and have quite a few events coming your way in the upcoming months. Make sure to stay tuned on our Events Calendar, and read about a few of our favorites below: 


Seasonal Beer Dinner at Beach Cafe


Celebrate fall with a seasonal beer dinner at the Woodmark Hotel!

Join us in our Beach Cafe alongside Lake Washington for a four-course dinner with perfect beer pairings.

Featuring Hale’s Ales  Harvest Ale, Scuttlebutt  10° Below, The Pike Brewing Company Harlot’s Harvest, and Tieton Spice Route Cider. 

Tickets available here


Join us in Still Spa for our November Special!

Still Spa

Indulge in a luxury manicure and pedicure, complete with a glass of our Harvest Sangria from Beach Cafe. 

Your therapy starts with a luxurious experience of lime blossom exfoliation followed by a deeply repairing body butter infused with macadamia oil. A parafin for hands and feet, meticulous nail grooming and perfect polish application complete this relaxing treatment.

A $110 value for $75 - call (425) 803-9000 & get ready to be pampered!


Thanksgiving Is Coming!

Don't want to cook? Try dinner at Beach Cafe or bin on the lake!

Call to make reservations

Beach Cafe: (425) 889-0303

bin on the lake: (425) 803-5595

Beach Cafe Thanksgiving Dinner

Served from 11am – close

$26 p/adult    $14 p/child (5 – 12)

5 and under - free


Entrée Course


Roasted Garlic Crusted Turkey

Aromatic Stuffed |Maple Roasted Carrots | Sautéed Green Beans

Pancetta and Butternut Squash Stuffing | Boursin Potato Puree

Apple Cider Gravy


Dessert Course


Sugar Pumpkin Cheesecake

Gingerbread Crust | Whipped Fresh Cream


bin on the lake Thanksgiving Dinner

Served from 2 pm – 7 pm

$29 p/adult    $19 p/young adults


Entrée Course

Brown Butter Basted Turkey, Fig and Sage Turkey Jus,

Roasted Parsnip and Fennel Dressing, Balsamic Brussels,

Medjool Date Glazed Carrots


Dessert Course ($10)

“Sugar Pie Pumpkin” Cheesecake

Coco Nib and Ginger Crust, Star Anise Caramel, White Chocolate Crumble, Bourbon Pecans


Sailgating Continues for Utah on 11/7 and Apple Cup on 11/27!!

Image Credit: Reddit

Tailgate Seattle style…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," complete with No Host bar service onboard.

On all dates, board at Carillon Point  2 1/2 hours prior to game start time, with sailing departure promptly 2 hours before kick-off. Please continue to check event page for updated kick off times as schedule allows. Tickets are $67.00 including sales tax (excluding transaction fees), per person for boat cruise only. To enjoy waterfront dining before or after your game day excursion, we strongly suggest making your reservation for or grabbing a boxed lunch to go from the Beach Café!

Try our inclusive deal! For $81.00 get a $20.00 voucher to Beach Cafe along with your ticket on the cruise. Perfect to grab a meal and drink before or after the game! Please retain ticket as proof of purchase. Valid on day of game only. 

Tickets at  

**All times are based on game time and are tentative and subject to change. Game tickets not included.

** Tickets to the game are not included and must be purchased on own. Several game day kick-off times are TBA, so please make sure to note your cruise departure time when it is officially announced. Each tour will board 2-1/2 hours prior to kick-off.


Last but not least, try out the new Happy Hour menu at bin on the lake!

Embedded image permalinkWine Flights & Small Bites available Mon - Sat 4 - 6.

View the menu here




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