By definition, mixology is the art or skill of preparing mixed drinks. Woodmark's waterfront restaurants Beach Café and bin on the lake are excited to highlight their passion for mixology by providing inspired recipes and refreshing beverages at your pleasure! We encourage trying the following cocktail recipes at home or just visit us during our daily happy hour near Kirkland to enjoy our lakefront patio dining featuring sunset views overlooking the Seattle skyline.   

Binallini -- bin on the lake

• 1 oz. St Germaine
• Topped with Prosecco
• Serve in a champagne glass and garnish with lemon twist if desired
  
  

Coco Mojito -- Beach Café

•  Muddle 5-8 mint leaves, 2 lime wedges and ¼ oz. simple syrup
• 1 ½ oz. Malibu Rum
• 2 oz. Coconut Water
• Shake with ice then pour over ice in a rocks glass
• Top with soda water
  
  

For those looking to dazzle mom with an exclusive weekend retreat, we recommend Woodmark’s Mother’s day hotel package. Mother’s Day Getaway package features luxury accommodations, complimentary valet parking, and $50 Credit to Northwest Face Spa so she can take time to relax and unwind. To show your appreciation, enhance her experience by adding a dozen roses as a special welcome amenity! Learn more about the Mother’s Day Getaway Package.

To pamper mom for the day, treat her to a relaxing spa retreat at the Northwest Face Spa in Kirkland. Give mom the gift of joyful memories with the Girl Time package featuring a mimosa body treatment, mimosa manicure and pedicure, and mimosa cocktail. Join her at the spa and take a tranquil and calming moment to catch up and relax together. Learn more about spa specials and discounts at Kirkland’s favorite MediSpa. For the month of May, take $55 off mom’s Girl Time package!

Elevate your traditional Mother’s Day Brunch near Seattle by enjoying exquisite lakeside dining at bin on the lake or Beach Café.  With panoramic lake views and waterfront patios, dining at the Woodmark will provide a memorable experience for both mom and families. 

 
Photo: Mother's Day Ideas

Lakeside Mother’s Day Brunch
Sunday, May 12th, 2013 11am-3pm

Beach Café
Reservations 425.889.0303

bin on the lake
Reservations 425.803.5595
bin on the lake will also be open for dinner service from 5pm-9pm.

Whether it is Mother’s Day brunch in Kirkland, a relaxing spa day, or a rejuvenating weekend retreat, the Woodmark Hotel provides the perfect gift for your special someone. Happy Mother’s Day from the Woodmark!

Carly’s Pick up Line --Beach Café

• 1 ½ oz. Bombay Gin
• 4 splashes of Peach Bitters
• Serve over ice in a rocks glass and fill with ginger ale

Bin Negroni-- bin on the lake

• 2 oz. Tanqueray 10 gin
• ½ oz. Sweet vermouth
  (*Join us at bin on the lake to try Chef’s homemade sweet vermouth) 
• ½ oz. Campari
• 1-2 orange squeezes
• Dash of simple syrup
• Shake and strain into martini glass, garnish with orange twist

Bin on the lake highlights locally-sourced ingredients that capture the bright, seasonal tastes of the Northwest with a Mediterranean influence. Perhaps no single ingredient better represents the Pacific Northwest than Salmon. It is prized for its rich, distinct flavor and high content of Omega-3 fatty acids. As part of Chef Dylan’s exploration of this local delicacy, try one of three featured dishes at home with a sumptuous Roasted King Salmon.

Roasted King Salmon with smoked tomato vinaigrette, Sardinian
cous cous and Swiss chard

Ingredients
4  ea King Salmon filet steaks, 6 oz, skin on
2  ea Roma tomatoes
1  ea Shallot
¼ c Sherry vinegar
1  c Extra virgin olive oil
¼ c Salsa Verde (recipe follows), plus 4 T for garnish
4  ea Large Swiss chard leaves
2  c  Fregola Sardo*, cooked
1  ea Preserved lemon
Microgreens
Canola oil
Salt & Pepper
Alder wood chips for smoking

Method
Soak a cup of the wood chips a day ahead of time. Cut the Roma tomatoes in half, top to bottom. Place the wood chips in a sauté pan, and place a baking rack on top of the sauté pan so that the tomatoes do not touch the chips.  Place the halved tomatoes cut side up on the rack and cover with foil. Put the makeshift smoker on a burner and heat to medium. (This would be a good time to turn off the smoke detector, or as we call it in my house, the cooking alarm) After a few minutes the chips will begin to smoke. Smoke on the burner for 5 minutes, then transfer the ‘smoker’ outside and let it continue to smoke for another 30 minutes. Meanwhile, preheat the oven to 500 degrees and bring a large pot of salted water to a boil. Season the salmon with salt and pepper. 

Chop the shallot finely and marinate in the sherry vinegar. Remove the peels from the tomato and combine with the shallot and vinegar in a blender. Begin blending and slowly add in the olive oil. When all the oil has been added and nicely emulsified, season with salt and pepper. Reserve. Take the chard leaves, holding them by the stem and lower them into the boiling water for 5 seconds, and then immediately immerse them in ice water to stop the cooking process.  When cool, remove the thickest part of the rib from the chard leaving what looks like a heart shaped leaf. Marinate the Fregola Sardo in the ¼ c salsa verde, and check for seasoning. In a small (4oz) ramekin, place the chard leaf so that the majority of the leaf hangs over the side. Spoon the marinated fregola in the ramekins and fold the chard leaf around, creating a chard-fregola bundle. Place these in the oven. 

In a well-seasoned cast iron pan, heat 3 T of canola oil. Gently place the salmon, skin down in the hot pan. Do not move for 2 minutes, allowing the skin time to create a nice crust. Flip the salmon so that the skin side is up and place the pan in the oven, 7 minutes or until cooked to medium. 

Meanwhile, take the preserved lemon and chop the skin finely. In a small mixing bowl, combine the lemon skin, microgreens and a splash of olive oil and mix.  Set aside.

On a warmed dinner plate, pour ¼ cup of the smoked tomato vinaigrette in the middle of a plate in a circle.  Use the bottom of a ladle to spread out to cover half the plate. Remove the chard bundles from the oven and invert onto the plate, just off center. Remove the salmon from the oven and lean against the chard bundle, skin side up. Place the microgreen salad on top of the salmon, and drizzle the remaining salsa verde around the plate. Enjoy!

Yield
Serves 4 

Salsa Verde 
Ingredients
¼ c Parsley
¼ c Oregano
¼ c Green onions
¼ c Basil      
¼ c  Mint
1  T Capers, rinsed
1  ea  Anchovy filets
½ ea Shallots
1  ea Lemon, zested
Extra virgin olive oil
Lemon Juice

Method
Combine all ingredients in robot coupe and puree until smooth.

To enhance your dining experience, try the 2011 Pink Pape Dry Rosé from Tranche Cellars to complement Chef Dylan’s Roasted King Salmon recipe. Not only does it match in color, it has the perfect amount of acidity. This Rosé is soft and lush on the palate and features red berry fruits, white nectarine and orange blossom—an ideal pairing for a citrus-sauced salmon.

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 salmon, discover new menu items like flatbread pizzas and inspired cocktails!

Chef Dylan’s handmade flatbreads include tasty options like the Wild mushroom, fontina cheese, and white truffle oil or the Sausage and mozzarella with black olive, onion, and tomato puree.

Come and taste one of Chef Dylan’s newest creations while enjoying stunning Lake Washington views from every table!

Reservations 425.803.5595