Eat Drink Sing #5: ART Restaurant & Lounge/Madama Butterfly

Seattle Opera offered a challenge to five top chefs at local restaurants: create an appetizer and cocktail inspired by one of this season’s operas. We've been posting with recipes for the creative, mouthwatering pairings they invented all week long, and this is the final one. So blast your favorite opera recording on your sound system and get cooking!

Madama Butterfly Recipes created by ART Restaurant & Lounge

Chef Kerry Sear
Four Seasons Hotel Seattle
99 Union Street
206.749.7070

With Pike Place Market's bounty as inspiration, executive chef Kerry Sear and his team serve urban Northwest cuisine in a welcoming and lively atmosphere at ART Restaurant & Lounge. Order from a carefully crafted wine list; try a TV or Tasting Tray, four courses, served at once; then finish with dessert prepared by the restaurant's pastry star.

Kerry Sear

Breakfast: 6:30 am – 11:00 am; brunch: Sat and Sun, 11:00 am – 2:00 pm; Lunch: Mon-Fri 11:00 am – 2:00 pm; Dinner: 5:00 pm – 10:00 pm; Happy Hour: Sun – Thu, 4:00 pm – 7:00 pm; Lounge: 2:00 pm – Midnight

Appetizer: Sake Cured Arctic Char, Quail Egg, Radish, Mache, and Pickled Plum Vinaigrette
Serves 6-8


Cure:
1 lb Arctic char fillet (skin on, scaled)
1 tsp black peppercorns
1 tsp coriander seeds
3 tbs kosher salt
3 tbs sugar
1 tbs fresh shiso leaf, minced
1 cup sake
8 quail eggs hard-boiled and sliced
½ cup radish, thinly sliced
1 cup Mache lettuce

Vinaigrette:
2 tbs Japanese pickled plums, minced
1 tbs ginger, grated
1 tbs scallions thinly sliced
2 tbs rice wine vinegar
1 tsp mirin
6 tbs olive oil
Salt and pepper

Heat black peppercorns and coriander seeds in a small skillet over medium-high heat until spices are fragrant, shaking skillet constantly.

Crush spices in mortar pestal. Transfer spices to small bowl and add in sugar and kosher salt.

Using a small knife, poke small holes through skin of the Artic Char. Rub 1/3 of spices on skin. Sprinkle shiso on the bottom of a baking pan. Place Char skin side down on top of shiso. Rub remaining spices on top of fish. Pour sake over the char and rub into the fillet. Cover with plastic wrap, pressing onto fish. Place a plate on top of plastic and weigh it down with heavy cans. Refrigerate for 2-3 days.

In a small bowl, mix the ginger, scallions, pickled plums, rice wine vinegar, and mirin together. Slowly whisk in the olive oil blend until the vinaigrette starts to emulsify and combine.

To serve, slice thinly 5-6 pieces of Arctic char and place on a plate. In a small bowl, mix the Mache and radish together with dressing. Season with salt and pepper. Place the salad mixture on top of the char. Add the hard-boiled quail egg on top and serve.

Patricia Racette as Madama Butterfly at the Met

Cocktail: Melon Butterfly
1½ oz honeydew melon juice
½ oz simple syrup
¾ oz limoncello
2 oz Hou Hou Shu Sparkling Sake
Add juice, simple syrup, and limoncello to mixing glass with ice. Shake and strain into a martini glass. Top with chilled sparkling sake. Garnish with orchid and fresh mint sprig.



Seattle Opera's EAT-DRINK-SING Recipes are also featured in the company's 2011/12 Souvenir Book, a glorious treasure-trove of information about the company, the operas we'll be presenting this season, and the art form of opera. Subscribers receive their complimentary copy of the Souvenir Book beginning in July 2011; CLICK HERE for subscription information.

Eat Drink Sing #4: Lola/Orphée et Eurydice

Seattle Opera offered a challenge to five top chefs at local restaurants: create an appetizer and cocktail inspired by one of this season’s operas. We’re posting recipes for the creative, mouthwatering pairings they invented all week long. So blast your favorite opera recording on your sound system and get cooking!


Orphée et Eurydice Recipes created by Lola
Chef Liam Spence
2000 4th Avenue
206.441.1430

Lola has a “Greek spirit.” Modern Mediterranean and North African riffs on local ingredients like Anderson Valley Lamb, Penn Cove Shellfish and wild king salmon. Lola’s breakfast is the “best in town,” says Seattle Metropolitan Magazine, and reflects the homemade nature of the entire menu.

Mon-Thu 6:00 am-12:00 am; Fri 6:00 am – 2:00 am; Sat 7:00 am-2:00 am; Sun 7:00 am -12:00 am

Appetizer: Charcoal Grilled Lamb Skewers with Red Wine and Honey Glaze
Serves 6

Marinate the lamb several hours or a day ahead. You can also make the glaze a day or two ahead and store, covered, in the refrigerator. Allow the glaze to come to room temperature before using on the grill.

2 lb boneless leg of lamb cut into 1-inch chunks
6 10-inch bamboo skewers, soaked in water 30 minutes and drained
1 recipe Greek Marinade (see below)
1 tbs unsalted butter
2 tbs minced shallots
2 cups dry red wine, such as Cabernet Sauvignon
2 tbs honey
Salt and pepper

Thread the lamb chunks on the bamboo skewers and place them in a non-reactive pan. Pour the Greek marinade over the lamb, turning the skewers to coat. Cover the pan with plastic wrap and allow to marinate in the refrigerator six hours or overnight.

To make the glaze, melt the butter in a saucepan over medium-high heat and sauté the shallots a few minutes until lightly browned. Add the red wine, increase the heat to high, and boil until the wine is syrupy and reduced. You should have about 1/3 cup reduced wine. Whisk in the honey, season to taste with salt and pepper, and cook the glaze another minute. Then remove from the heat and allow the glaze to cool.

Remove the lamb from the refrigerator and allow the meat to come to room temperature (about ½ hour). Remove the skewers from the marinade, shaking off excess marinade. When you are ready to grill the lamb, fire up your grill. Season the skewers on both sides with salt and pepper. Grill the lamb over direct heat, with the lid off, turning frequently with the tongs. Brush with the glaze as you turn them, using up all the glaze, until the lamb is done to your liking. Depending on the heat of your grill, the skewers will take about 7 to 8 minutes for medium rare.

Greek Marinade
1 tbs minced garlic
2 tbs Greek dried oregano
½ tbs grated lemon zest
1/8 cup Greek brandy, such as Metaxa
½ tsp kosher salt
½ tsp freshly ground black pepper
½ cup extra virgin olive oil

In a bowl, whisk together the garlic, oregano, zest, brandy, salt, and pepper. Gradually whisk in the olive oil.

William Burden and Davinia Rodríguez sing the roles of the iconic lovers Orphée and Eurydice at Seattle Opera next spring

Cocktail: Greek Tiger
1 oz ouzo
One orange wedge
15 rosemary needles
Splash of orange juice
Soda water
Muddle rosemary and orange in a glass. Add ouzo; shake with ice. Top with soda water and a splash of orange juice.

Seattle Opera's EAT-DRINK-SING Recipes are also featured in the company's 2011/12 Souvenir Book, a glorious treasure-trove of information about the company, the operas we'll be presenting this season, and the art form of opera. Subscribers receive their complimentary copy of the Souvenir Book beginning in July 2011; CLICK HERE for subscription information.

Eat Drink Sing #3: Ten Mercer/Attila

Seattle Opera offered a challenge to five top chefs at local restaurants: create an appetizer and cocktail inspired by one of this season’s operas. We’ll be posting recipes for the creative, mouthwatering pairings they invented all week long. So blast your favorite opera recording on your sound system and get cooking!

Attila Recipes created by Ten Mercer
Chef Doug Wilson
10 Mercer Street
206.691.3723

Ten Mercer opened in December of 2000 in the historic MarQueen garage at Number 10 Mercer Street and is proud to support Seattle Opera and the Greater Seattle arts community. Ten Mercer offers a full bar, dynamic wine list, and Chef Doug Wilson’s flavorful and carefully presented cuisine before and after performances.

Full menu 4:30 pm to midnight, 7 nights a week; cocktails until 2:00 am. Happy Hours Sunday through Thursday 4:30 pm – 6:30 pm and 10:00 pm to midnight in the bar.

Doug Wilson

Appetizer: Pancetta Wrapped Pork Tenderloin Skewers with Frisée Salad
Serves 1

3 oz pork tenderloin
4 dried apricots
2 slices pancetta
Frisée salad greens
1 tbs sour cream
½ tsp Hungarian paprika
½ tsp chopped parsley
½ tsp ground caraway seed
Pinch salt

Slice pork tenderloin into 2 pieces. Cut apricots in half and place on either side of pork tenderloin. Wrap the pancetta around the pork, sealing the apricots inside. Skewer the pancetta in place. Fry the skewers in oil until done (about 3 minutes). Mix the sour cream, paprika, parsley, caraway, and salt. Toss with frisée salad greens. Place greens on plate and top with skewers.

John Relyea will star as Attila in Seattle Opera's 2012 production

Cocktail: The Avenger
Ten Mercer created this cocktail to invoke the spirit of Verdi’s Attila, mixing the heady Hungarian spirit Zwack with the complex and romantic Chinato from Italy’s Piedmont, and tied together by the intense botanicals of Tanqueray Ten gin.

1 oz Zwack Hungarian herbal liqueur
1 oz Cocchi Barolo Chinato
½ oz Tanqueray Ten Gin
Pour into mixing glass full of ice and stir until well mixed. Strain into cocktail glass and garnish with an orange twist.  

Photo by Achilles Marcus Gonzalez

Seattle Opera's EAT-DRINK-SING Recipes are also featured in the company's 2011/12 Souvenir Book, a glorious treasure-trove of information about the company, the operas we'll be presenting this season, and the art form of opera. Subscribers receive their complimentary copy of the Souvenir Book beginning in July 2011; CLICK HERE for subscription information.

Eat Drink Sing #2: Prelude/Carmen

Seattle Opera offered a challenge to five top chefs at local restaurants: create an appetizer and cocktail inspired by one of this season’s operas. We’ll be posting recipes for the creative, mouthwatering pairings they invented all week long. So blast your favorite opera recording on your sound system and get cooking!

Carmen Recipes created by Prelude
Executive Chef Shawn Applin
321 Mercer Street (inside McCaw Hall)
206.615.0234

Pair flavors by Executive Chef Shawn Applin with the best in Northwest wines to create the ultimate Opera experience with a pre-show dinner at Prelude Restaurant inside McCaw Hall. Fresh. Simple. Modern. Prelude at Marion Oliver McCaw Hall.

Wednesday - Saturday: 5:00 pm - 8:00 pm; Sunday Brunch: 11:30 am - 2:30 pm. Open Event Days Only.

Shawn Applin

Appetizer: Octopus Terrine with Spanish Chorizo and Saffron Potatoes
Serves 15-20 people as Appetizer

4-6 fresh octopus (4-6 lbs. each)
2 carrots, peeled, chopped
3 onions, peeled, chopped
½ bunch celery, peeled, chopped
6 cloves garlic, smashed
4 bay leaves
3 shallots, minced
2 cloves garlic, minced
2 tbs saffron
2 cups white wine
2 tbs thyme leaves
½ cup extra virgin olive oil
Salt and pepper

Place the octopus, carrots, onion, celery, garlic and bay leaves in a large pot and cover with water. Simmer on low for two hours or until the octopus is very tender but the purple skin is still intact. When the octopus is tender, strain, and chill. Discard all of the vegetables. Cut the tentacles off the octopus and reserve.

Place the shallot, garlic, saffron, and white wine in a pot and reduce until there is about ½ cup left in the pan. Add the thyme leaves, salt and pepper to taste, and the octopus tentacles.

Line a terrine mold (12”x4”x4”) with plastic wrap. Lay the tentacles in the mold lengthwise and cover with the remaining vinaigrette. Cover with the excess plastic wrap. Place a fitted weight on top and chill overnight.

When completely chilled and set, unwrap the terrine and with a very sharp knife, slice very thin.

To dress the terrine, cook some diced Yukon potatoes in water with some saffron and salt. Slice some Spanish style chorizo, and clean some frisée fronds. Toss all with a bit of extra virgin olive oil, and salt and pepper. Arrange nicely on a plate.



Cocktail: Free and Unbound
Shake 1 oz Grey Goose Vodka and 1/2 oz Cointreau over ice, strain into champagne flute and top with champagne. Add a twist of lime and serve.

Anita Rachvelishvili as Carmen at La Scala

Prelude Photos by Rina Jordan

Seattle Opera's EAT-DRINK-SING Recipes are also featured in the company's 2011/12 Souvenir Book, a glorious treasure-trove of information about the company, the operas we'll be presenting this season, and the art form of opera. Subscribers receive their complimentary copy of the Souvenir Book beginning in July 2011; CLICK HERE for subscription information.

Eat Drink Sing #1: Flying Fish/Porgy and Bess

Seattle Opera offered a challenge to five top chefs at local restaurants: create an appetizer and cocktail inspired by one of this season’s operas. We’ll be posting recipes for the creative, mouthwatering pairings they invented all week long. So blast your favorite opera recording on your sound system and get cooking!

Porgy and Bess Recipes created by Flying Fish
Chef Christine Keff
300 Westlake Avenue N.
206.728.8595
New Location, New Look, same "Fish" ...

You'll find a lot of exciting changes at our South Lake Union location along with the same friendly neighborhood atmosphere and dedication to fresh seafood that has made "The Fish" Seattle's favorite seafood restaurant for over 16 years.

Lunch: 11:30 am-2:00 pm M-F; Happy Hour: 4:00 pm-7:00 pm Daily; Dinner: 5:00 pm-10:00 pm Sunday-Thursday, 5:00 pm-11:00 pm Friday and Saturday.

Christine Keff

Appetizer: Flying Fish Fried Oysters with Herbed Remoulade
Serves 4

12 extra small shucked oysters
½ cup flour
1 egg, thinned with 1 tbs of water
2 cups Panko breadcrumbs
2 egg yolks
2 tbs chives, chopped
2 tbs parsley, chopped
2 tbs dill, chopped
1 tbs white wine vinegar
1 cup vegetable oil
Salt and pepper
Vegetable oil for frying

Drain the oysters. Roll them in flour, dip them in egg, and cover with breadcrumbs. Set aside.

Herbed Remoulade:
Put the 2 egg yolks in a food processor. Add the herbs and vinegar. With the machine running, add 1 cup of vegetable oil slowly. Season with salt and pepper.

To fry the oysters, cover the bottom of a skillet with 1 inch of vegetable oil. When the temperature comes to 350 degrees, add the breaded oysters one by one. Don’t crowd the pan; you may have to fry them in two batches. When the oysters are golden brown, scoop them out and let drain on a paper towel. Serve with the herbed sauce.

Larry Marshall as Sportin' Life and Ann Duquesnay as Maria in Seattle Opera's 1995 Porgy and Bess

Cocktail: The Classic Sazerac
1 cube sugar
1½ oz rye
2 dashes of Peychaud’s bitters
Dash of Angostura bitters
Dash of Pernod
Twist of lemon peel

Fill an Old Fashioned glass with ice. Put the sugar cube in a second Old Fashioned glass with enough water to moisten it; then crush the cube. Add the rye, bitters, and a few cubes of ice, and stir. Discard the ice from the first glass, and pour in the Pernod. Turn the glass to coat sides with the Pernod; then pour out the excess. Strain the rye mixture into the Pernod-coated glass. Twist and squeeze a lemon peel over the glass. Rub the rim of the glass with the peel, discarding it when finished.

Seattle Opera's EAT-DRINK-SING Recipes are also featured in the company's 2011/12 Souvenir Book, a glorious treasure-trove of information about the company, the operas we'll be presenting this season, and the art form of opera. Subscribers receive their complimentary copy of the Souvenir Book beginning in July 2011; CLICK HERE for subscription information.