While the dawn of August 1 seemed to cue every back to school commercial, promotion or event, Skillet knows that summer in Seattle goes well into September. On Friday evenings beginning August 21 through Sept. 11, you will find Chef Nick out at the grill serving up delicious summertime fare paired with craft cocktails from 3 Howls Distillery.
From the grill, Chef Nick will serve up boneless ribeye with roasted cranberry butter sunburst tomato, campanelle pasta salad with avocado citronette and smoked or braised boneless short ribs with green harissa and cucumber dill salad. The first course is a grilled summer squash and zucchini salad with goat cheese and Greek yogurt dressing or an heirloom tomato salad with pickled golden beets, diced fontina, shaved fennel and a slow cooked egg. For dessert it’s chocolate pie in a bowl or strawberry shortcake in a jar with molasses whipped creamed.
An optional cocktail pairing offers three expertly crafted summertime sips using 3 Howls Spirits. First up, the Red Arrow with gin, St. Germain, simple syrup, orange bitters and champagne followed by the Jungle Bird with rum, Campari, pineapple, lime and simple syrup. For dessert, it’s the French Martini with blood orange vodka, pineapple and black raspberry liqueur.
Check Skillet Street food for menus and reservation information. http://www.skilletstreetfood.com