![]() ![]() Serve in a tall flute or glass with crushed ice. Topped with Veuve Clicquot Yellow Label Champagne We also celebrate the history of European fine dining and decided to work with one of our core beverage items, Veuve Clicquot Yellow Label, to make a light, spring-friendly Scotch drink. We offer more than 60 single malt Scotch whiskeys at our bar and an additional 60 more Canadian, American, Irish, and blended Scotch whiskeys. ![]() This cocktail was created to celebrate our love for Scotch and whiskey. Toss all salad ingredients together with the vinaigrette add salt and pepper to taste. Quinoa and Hearts of Palm Salad served with avocado, arugula, radish, and agave nectar vinaigretteģ inches of fresh hearts of palm, thinly slicedīlend all vinaigrette ingredients except the oil, and then drizzle in the oil. Pairing – Quinoa and Hearts of Palm Salad & Scotch 75 Seasonal Food Item Recipe The sweetness of apples and elderflowers is complemented by the rich agave nectar. The nuttiness of the Scotch pairs perfectly with the same flavors bursting from the quinoa. The depth and weight of the salad come from the sweet agave nectar vinaigrette, the sharp taste of arugula leaves, and the nuttiness of the quinoa. The paired salad bursts with flavor and texture with quinoa, avocado, radish slices, and hearts of palm. The cocktail, though Scotch-based, is refreshed with champagne and apple and elderflower liqueurs. The bar’s vast whiskey selection inspired the team to combine a nice, smoky Scotch with something light and refreshing. Food and Beverage PairingĬhef Tiffany Layco and Bookstore Bar Manager Nicolas Pelaez created a pairing of spring items to fit the seasonality of the Northwest but to stay in keeping with the concept of the Library Bistro and Bookstore Bar. When the first opportunity came, he rushed back to run the Library Bistro and the Bookstore Bar at the Alexis Hotel. but much like Chef Tiffany, he couldn’t stay away from the Northwest. He worked both in Portland, Oregon and Washington, D.C. Nic interviewed with Kimpton and has never looked back. He knew from an early age he wanted to work in fine dining, a goal that took him from Caracas, Venezuela to Penn State University to study Restaurant Management. Restaurant Manager Nic Pelaez is originally from Colombia, Nic has lived throughout North and South America in four different countries. ![]() Layco describes her zest for cooking with one simple phrase: “All food has power over me, and I hold it with great respect.” But she couldn’t stay away from the Northwest and returned to Portland to work at Bluehour and Saucebox. ![]() Layco’s menu brings together local and seasonally-inspired cuisine, partnered with signature cocktails and a variety of American wines with a Pacific Northwest focus.Ĭhef de Cuisine Tiffany Layco attended Western Culinary Institute, Le Cordon Bleu in Portland, and then worked at Thomas Keller’s Bistro, Bouchon, in California. Library Bistro is reminiscent of a 1940s to 1950s-style restaurant with high back booths, ten-foot high bookcases, contemporary copper and bronze checkerboard tiles, and oiled oak floors. Serving contemporary American food under the direction of Executive Chef Tiffany Layco, the restaurant brings a cozy neighborhood feel to the downtown Seattle area. Inside the Alexis Hotel in Seattle you will find the Library Bistro and Bookstore Bar. ![]()
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