Seattle Restaurant Week is just around the corner, with more than 165 restaurants across Western Washington taking part. Between April 2-7, and April 9-13, 2017, every participating restaurant is offering special, three-course dinners for $32, and many are also offering special, three-course lunches for just $18.
Among the restaurants taking part is Purple Cafe and Wine Bar, which has locations in Seattle, Bellevue, Kirkland, and Woodinville. Chef Harry Mills prepared a dish from their Seattle Restaurant Week menu.
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CLICK HERE for more information about Seattle Restaurant Week, including a list of participating restaurants. (Please note: Seattle Restaurant Week menus are not available Friday or Saturday nights, or for Sunday brunch)
Connect with Seattle Restaurant Week on Facebook and Twitter: @SeattleRW
Here's Chef Harry's recipe:
Sautéed Calamari – Chef Harry Mills, Purple Café & Wine Bar
Yield: 1 portion
Ingredients:
7 oz. Calamari (4 oz tubes, 3 oz tentacles)
1 oz. Extra Virgin Olive Oil
¼ oz. Sliced Garlic
¼ tsp Red Chile Flake
1.5 oz. San Marzano Tomatoes
½ oz. Salt-Packed Capers, Rinsed
1 oz. Cooked Chickpeas
1 oz. Castelvetrano Olives, Halved
1 oz. White Wine
2 oz. Butter
¼ oz. Herb Blend
1 piece Baguette Slice, Grilled (about 1/20th of a baguette)
Technique:
- Heat two sauté pans to high heat.
- Heat the olive oil in the first pant, just to the smoke point.
- Add calamari and toss briefly, less than a minute.
- Add the chick peas, garlic, tomatoes and olives. Heat through.
- Add the capers.
- Switch the entire preparation
- Deglaze with white wine, bring just to a simmer, add chili flake and salt if necessary.
- Add a large pinch of herbs and swirl in butter off heat.
- Finish with a piece of bread.
Additional information:
This pickup should be done in a medium-sized sauté pan, not a small.
Rapid heat distribution is critical to not overcooking the calamari.
