Autumn Updates From Your Ballard Friends

The New Season Brings Fun Events & More!

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Hello, Autumn!



Fall is finally official around here, and we’re excited to welcome the cozy new season! To us, autumn means comforting, decadent meals, hearty root vegetables, apple cider, and richer flavors in general as we inch towards the holiday season.

This season is so inspiring to our entire creative & talented team. There’s a cornucopia of exceptional local produce, and we’re thrilled to share some of our delicious seasonal offerings from cocktails to desserts!

Grab your calendars, friends: we’ve got some upcoming events that you won’t want to miss, particularly if you’re a fan of fernet, and in November, Dia de los Muertos!

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Pop-Ups Worth

Popping In For

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Monthly Bar

Pop-Up


As we continue our monthly bar pop-up, the month of October we will journey down the tasty road of Fernet Branca —

For your health or hunger!

Fernet is a bitter and less sweet liqueur stemming from the amaro family, a category of spirits that are often consumed after a meal to help aid in digestion or to help settle an upset stomach. Fernet isn’t actually a brand of spirit, it’s a style of amaro whose intense flavor is an acquired taste.

A household name in Italy, a cult hit abroad and a frequent go-to for industry comrades, Fernet is one of Italy's most enduring and unusual drinks.

According to romefile.com there were many, many health benefits claimed for Fernet Branca; in a sense, it's the world's most successful snake oil. A newspaper advertisement from 1865 claimed this "renowned liqueur" to be "febrifuge, vermifuge, tonic, invigorating, warming and anti-choleric", a drink which had furthermore helped the venerable Doctor Fernet (and several members of his family) to live for over a hundred years. It was also marketed as a cure for menstrual cramps.

The drink's numerous medicinal claims came in handy during the American prohibition; as a medicine, Fernet Branca was still legal.

Many people today claim that Fernet is an excellent digestive aid and hangover cure, just the thing to help you recover from a little over-indulgence.

We’ll explore a few single varieties and cocktails as we navigate the tasty subject.

Meletti

Branca

Florio

Jelinek

The Black Pearl

Dark Rum, fernet, orgeat, lime

Dare I Say

Rye, fernet, sweet vermouth, aperol, hopped grapefruit bitters

No reservations, just show up at your leisure!


Bar Pop-Up Dates:


Thursday, October 3rd - Fernet About It!

Friday, November 1st - Dia de los Muertos

Thursday, December 5th - Eggnog!

Create the ultimate autumn cheese board with special selections from The Roving Cheesemonger!

Create the ultimate autumn cheese board with special selections from The Roving Cheesemonger!

Monthly Cheese & 

Wine Pop-Up


Our cheese & wine events will take place on the last Sunday of each month, (unless otherwise noted), and you’ll get to experience the brilliance of local legend Alison, who owned Brie & Bordeaux, and ran the education program for Sugar Mountain (aka Beecher's). 

In addition, you’ll make friends with an exclusive, curated selection of wines, available for you to taste and purchase at regular retail pricing. Mark your calendars so you don’t miss these future cheese & wine shop soirées in our garden studio:

 -October 27th

 -November 24th

 -December 22nd

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Prefer Your Tartare With A Side Of Private Garden?

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For a more intimate, personalized dining experience, Brimmer & Heeltap offers a unique space that serves as a special option for your private dining needs. This beautiful area through our garden can accommodate groups of up to 20 people. Visit our website for more images and information! To book your next party with us, email: events@brimmerandheeltap.com.


Community Check-In

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Registration is open for the 13th annual Seattle Turkey Trot 5K! Join your neighbors on Thanksgiving Thursday for this beloved holiday tradition. Last year we raised over $167,000 for the Ballard Food Bank. Let’s make this year an even bigger celebration for good! For more info and toregister please visit: www.seattleturkeytrot.org


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We are committed to looking out for all members of our beautiful community, so we wanted to bring a little more visibility to the amazing work being done at the Ballard Food Bank, along with some ideas for how you might be able to get involved!

“Ballard Food Bank’s mission is to bring food and hope to our neighbors... because there can be enough for everyone. To achieve our mission, we provide access to nutritious foods and services that support self-sufficiency through our food bank, home delivery, and weekend food for kids program, as well as our emergency financial assistance program.”

Their current needs are always listed on their website, and here’s what they need for Fall 2019!

Food Items:

  • Canned Soup (low sodium)

  • Applesauce (no sugar added)

  • Dried fruit, raisins

  • 100% fruit leather

  • Low sugar fruit jams and jellies

  • Fruit cups in their own juices

  • Oats or oatmeal

  • Granola bars

  • Rice, brown or white

  • Bulgur or polenta

  • Whole grain crackers

  • Shelf Stable Milk & Alternative Milks (Soy, Rice, Almond, etc.)

  • Ensure

  • Canned Chicken & Turkey

  • Canned Tuna or Salmon in water

  • Vegetarian Beans & Soups (low sodium)

  • Peanut butter & other nut butters

  • Coffee

  • Cooking Oils, like Olive and Canola

  • Fresh Produce (especially during the off-season: December-April)

Pet Items:

  • Pet food

  • Cat litter

Hygiene Items:

  • Baby (sizes 4, 5, & 6 only) & Adult Diapers

  • Diaper Wipes

  • Shampoo

  • Conditioner

  • Soap

  • Lotion

  • Deodorant

  • Toothbrushes

  • Toothpaste

  • Razors

  • Toilet Paper

  • Feminine Hygiene Items

Other:

  • Gas Cards

  • Metro/Bus Tickets


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To purchase tickets for this incredible event, follow this link!


We are hopeful for the goodness that a new season brings, but one thing is certain: we’ll be consistently providing opportunities for you and your favorites to swing by for some delicious & fun moments in time. Thank you again for your support, and we look forward to the next time we see you right here on Market Street!

with love,

The Brimmer & Heeltap Team 🧡

Summer On Market Street

New Season Brings New Menu Items,

Fun Events & More!

It’s cocktail time in the garden!

It’s cocktail time in the garden!

Hello, Summer!



Summer has arrived and we could not be more thrilled! To us, it means juicy, fresh tomatoes, long, lazy bbq-filled weekends, giant squash blossoms, cozy beach picnics, the sweetest strawberries, and of course dinner & cocktails on our lovely garden patio!

This season is so inspiring to our entire creative & talented team. There’s an abundance of extraordinary local fruit & produce when the sun has been shining with such determination, and we’re excited to share some of our delicious new seasonal offerings from cocktails to dessert!

Grab your calendars, friends: we’ve got some upcoming events that you won’t want to miss, particularly if you’re a fan of a good tiki party! Speaking of tiki parties, we are excited to welcome an excellent addition to our team — Kevin Mangini has taken on the role of bar manager and he’s got an exciting season of cocktails and bar pop-up’s (TIKI!), scheduled for you.

Kevin Mangini, Bar Manager

Kevin Mangini, Bar Manager


New Sips, Snacks & Sweets

For Summer!

Astral Weeks    gin, cocchi rosa, dolin genepy, sidetrack lemon verbena, grapefruit bitters

Astral Weeks

gin, cocchi rosa, dolin genepy, sidetrack lemon verbena, grapefruit bitters

Calabasitas    roasted summer squash, grilled corn, tomato jam, micro-cilantro & house made ricotta

Calabasitas

roasted summer squash, grilled corn, tomato jam, micro-cilantro & house made ricotta

Fresas con Crema    strawberry cream mousse & shortbread cookies

Fresas con Crema

strawberry cream mousse & shortbread cookies


Pop-Ups Worth

Popping In For

Create the ultimate summer cheese board with special selections from The Roving Cheesemonger!

Create the ultimate summer cheese board with special selections from The Roving Cheesemonger!

Monthly Cheese &

Wine Pop-Up


Our cheese & wine events will take place on the last Sunday of each month, (unless otherwise noted), and you’ll get to experience the brilliance of local legend Alison, who owned Brie & Bordeaux, and ran the education program for Sugar Mountain (aka Beecher's).

In addition, you’ll make friends with an exclusive, curated selection of wines, available for you to taste and purchase at regular retail pricing. Mark your calendars so you don’t miss these future cheese & wine shop soirées in our garden studio:

August 18th

September 29th

October 27th

November 24th

December 22nd

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Monthly Bar

Pop-Up


As we continue our monthly bar pop-up, the month of August we will journey down the tasty road of Tiki — Ahoy Matey! From the 40's-60's Tiki cocktails brought a new vibrancy to the American (and world) cocktail scene. Founding fathers like Donn Beach & and Victor Bergeron (of "Trader Vic's" fame) initially breathed life into this genre of cocktails, but it's grown far beyond its origins, for better or worse. From Mai Tai's to flaming scorpion bowls Tiki cocktails are extremely diverse.

Balance has not always been Tiki's strong suit, sometimes boozy enough to be set aflame and other times sweeter than your Grandma's pecan pie, but no longer. With a few classic Tiki cocktails as well an original interpretation or two, our pop-up aims to bring balance back to the genre.

No reservations, just show up at your leisure. Bonus points for dressing the part!



Bar Pop-Up Dates:


Thursday, August 1st - Tiki Cocktails

Thursday, September 12th - Manhattan style cocktails

Thursday, October 3rd - Fernet About It!

Friday, November 1st - Dia de los Muertos

Thursday, December 5th - Eggnog!


Prefer Your Sunshine With A Side Of Private Garden?

For a more intimate, personalized dining experience, Brimmer & Heeltap offers a unique space that serves as a special option for your private dining needs. This beautiful area through our garden can accommodate groups of up to 20 people. Additional patio space is available for more guests and overflow during summer months, weather permitting. Visit our website for more images and information! To book your next party with us, email: events@brimmerandheeltap.com.


Keep your eyes peeled for chef angela’s hibiscus tacos in the september issue of seattle magazine!


Community Check-In

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We are committed to looking out for all members of our beautiful community, so we wanted to bring a little more visibility to the amazing work being done at the Ballard Food Bank, along with some ideas for how you might be able to get involved!

“Ballard Food Bank’s mission is to bring food and hope to our neighbors... because there can be enough for everyone. To achieve our mission, we provide access to nutritious foods and services that support self-sufficiency through our food bank, home delivery, and weekend food for kids program, as well as our emergency financial assistance program.”

Their current needs are always listed on their website, and here’s what they need for August 2019!

Food Items:

  • Canned Soup (low sodium)

  • Applesauce (no sugar added)

  • Dried fruit, raisins

  • 100% fruit leather

  • Low sugar fruit jams and jellies

  • Fruit cups in their own juices

  • Oats or oatmeal

  • Granola bars

  • Rice, brown or white

  • Bulgur or polenta

  • Whole grain crackers

  • Shelf Stable Milk & Alternative Milks (Soy, Rice, Almond, etc.)

  • Ensure

  • Canned Chicken & Turkey

  • Canned Tuna or Salmon in water

  • Vegetarian Beans & Soups (low sodium)

  • Peanut butter & other nut butters

  • Coffee

  • Cooking Oils, like Olive and Canola

  • Fresh Produce (especially during the off-season: December-April)

Pet Items:

  • Pet food

  • Cat litter

Hygiene Items:

  • Baby (sizes 4, 5, & 6 only) & Adult Diapers

  • Diaper Wipes

  • Shampoo

  • Conditioner

  • Soap

  • Lotion

  • Deodorant

  • Toothbrushes

  • Toothpaste

  • Razors

  • Toilet Paper

  • Feminine Hygiene Items

Other:

  • Gas Cards

  • Metro/Bus Tickets


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In Memoriam

Morgan Belford 4/27/62 – 2/14/19

When I think of owning a business, I often recount the people that we are lucky to come into contact with. Sometimes we are fortunate to have a rapport that goes beyond the front doors. 

Morgan Belford was a shining example. He and his wife Christina became friends and regulars shortly after we opened. After all, their relationship budded at the beloved Sambar that preceded us in business.

Thankfully, we passed the approval test and the two became regulars known to have garden dinners or a rendezvous at the bar. Sometimes Morgan would come on his own, always well dressed, well versed, and ready for a negroni. 

I fondly remember these visits and will always hold close the shared camaraderie.

Regrettably, Morgan’s life was cut short due to depression. It pains me to know people in our midst are suffering from pains this deep. 

Please reach out if you have feelings of darkness. You are not alone even when you believe you are. If you are having thoughts of suicide, please call the National Suicide Hotline. 800-273-8255 (TALK).

-Jen


*published with permission from his wife Christina*


We are hopeful for the goodness that a new season brings, but one thing is certain: we’ll be consistently providing opportunities for you and your favorites to swing by for some delicious & fun moments in time. Thank you again for your support, and we look forward to the next time we see you right here on Market Street!

with love,

The Brimmer & Heeltap Team 🧡

Spring Is In The Air

New Season Brings New Menu Items,

Fun Events & More!

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Spring has arrived in full bloom and we are celebrating with some wonderful new menu items, (like our Hibiscus Tacos, pictured above), plus fun pop-up events here on Market Street! As you may have noticed, the last big storm of winter damaged our beloved Bay Laurel tree beyond repair and we were so heartbroken to say goodbye to the lovely centerpiece of our garden. In addition to perfectly shading areas of our outdoor space, our special tree also offered us delicious flavors from its leaves and branches that our creative kitchen team utilized often.

Though we were saddened by this loss, we are also reminded of the beauty of change and the promise of growth. Springtime has a way of reviving everything it touches, and despite the loss of our Bay Laurel giant, we are looking forward to the newness and growth of this season!


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Our Gardens Are Growing!

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One of our former chefs, Alex, is helping us reclaim our garden spaces and we are actively working to cultivate the ground and plant beautiful new friends like lots of herbs, edible flowers, beets, sugar snap peas, lettuce, and more. We are so excited to share the fruits of our labor with you on the menu when they’re ready! In the meantime, our feline garden guardian will keep watch over the seedlings.

Pop-Ups Worth
Popping In For

Now that we’re all ready to jump into spring, let’s talk about some of the upcoming events that we’re creating to add a little extra spice to your month. Every single month we are having an incredible cheese & wine pop-up with Alison Leber, along with a rotating bar pop-up. We’re setting up in our beautiful studio space, just through the garden from the penny room, and you’ll feel like you’ve suddenly escaped the city!

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Monthly Cheese &
Wine Pop-Up



Our cheese & wine events will take place on the last Sunday of each month, (unless otherwise noted), and you’ll get to experience the brilliance of local legend Alison, who owned Brie & Bordeaux, and ran the education program for Sugar Mountain (aka Beecher's).

In addition, you’ll make friends with an exclusive, curated selection of wines, available for you to taste and purchase at regular retail pricing. Mark your calendars so you don’t miss these future cheese & wine shop soirées in our garden studio:

May 19th

June 30th

July 14th

August 18th

September 29th

October 27th

November 24th

December 22nd


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Black Magic Sweets & Lady Grey Pop-Up — May 5th




The only way to make brunch at Brimmer & Heeltap even better is to add an amazing pop-up for you to peruse before or after your meal! Join us on Sunday, May 5th for some gorgeous sweet selections from our friends at Black Magic Sweets, and Lady Grey custom cakes.

Swing by on May 5th from 10am-3pm for a sweet & delicious pre/post Sunday brunch treat from Black Magic Sweets and Lady Grey!

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Helpings For Hope Fundraiser

We are proud to be participating in Helpings for Hope at Lagunitas Brewing on May 20th at 5:30pm!  

We are delighted to be participating in a wonderful event to benefit our neighbors at the Ballard Food Bank. Please join us for a happy hour-style evening of amazing neighborhood bites and brews, an inspiring look at our mission, and an opportunity to raise your paddle to support the Ballard Food Bank as we bring food and hope to our neighbors!

5:30 p.m. - Doors Open | Food Booths and Raffle

7:00 p.m. - Program | Video and Raise the Paddle Fundraiser

8:30 p.m. - Event Ends

Please note, this event is 21 and over, with ID. Please be prepared to show your ID at the door.

Tickets include food. Beer will be available for purchase.

And 100% of proceeds from beer sales will be donated back to Ballard Food Bank by Lagunitas!

Hearty bites of culinary delights will be generously provided by local restaurants, including:

  • Brimmer & Heeltap

  • Cupcake Royale

  • Delancey

  • Staple & Fancy

  • Stoneburner

  • The Walrus and the Carpenter

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Monthly Bar
Pop-Up


As we continue our monthly bar pop-up, the month of May we will journey down the tasty road of rosé wines from all over the world. Thursday, May 2nd from 6-10 pm we’ll be selling special flights, carafes, and bottles of rosé wine from amazing small domestic and foreign producers.

Regions you can expect to taste from include: Washington, Oregon, France, Italy, Greece, and many more! No reservations necessary. Just show up and hang out to drink some tasty with us!


We’ve got an entire summer of fabulous bar pop-ups planned for you so be sure to keep an eye on our Instagram page and on our events page for the next party -- like our June Negroni Soirée on the 6th, one of our most popular pop-ups in this series!

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Bar Pop-Up Dates:

Thursday, May 2nd - Rosé All Day!

Thursday, June 6th - Negroni’s (This was one of our most popular ones for 2018!)

Thursday, July 11th - Summer Pool Party

Thursday, August 1st - Tiki Cocktails

Thursday, September 12th - Manhattan style cocktails

Thursday, October 3rd - Fernet About It!

Friday, November 1st - Dia de los Muertos

Thursday, December 5th - Eggnog!


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Prefer Your Beets With A Side Of Private Garden Space?




For a more intimate, personalized dining experience, Brimmer & Heeltap offers a unique space that serves as a special option for your private dining needs. This beautiful area through our garden can accommodate groups of up to 20 people. Additional patio space is available for more guests and overflow during summer months, weather permitting. Visit our website for more images and information! To book your next party with us, email Courtney: events@brimmerandheeltap.com.


In addition to our upcoming events, specials, and special occasions, we welcome you to join us for dinner service from 5:00pm to 10:00pm, Wednesday through Sunday, and brunch service from 9:00am to 2:00pm, Saturday and Sunday.


We are so thrilled to see what this gorgeous new season brings, but one thing is certain: we’ll be consistently providing opportunities for you and your favorites to swing by for some delicious & fun moments in time. Thank you again for your support, and we look forward to the next time we see you right here on Market Street.

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with love,




The Brimmer & Heeltap Team 🧡

What's New On Market Street?

New Year, New Celebrations!

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As the new year kicks off, we want to take a moment to touch base with our beloved friends, guests, and family to thank you for your unbelievable support. Our 5th anniversary celebration is January 31st, and we’re celebrating with a giant dinner party! We are fully booked for reservations, however we’ll have limited space for some walk-in friends. We can't imagine experiencing the last several incredible years without your encouragement and love. From long, delicious brunches to all those evenings laughing + imbibing at the bar, meeting your beautiful children, partners, and adored 4-legged family members: it’s been an honor and joy to be a part of your lives and we look forward to the next five years.

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In Other Exciting News…



2018 marked the promotion of Angela Ortez-Davis as our new Executive Chef! The transition marks a milestone for the restaurant with two women at the helm.

Ortez-Davis joined Brimmer & Heeltap in the spring of 2017 to lead the restaurant’s popular brunch menu. She is a second-generation chef, growing up with a chef and cookbook author mother and restaurant-owning father. Her vision for the menu is to showcase local proteins and produce with a nostalgic and comforting flair. 

“Food is like a puzzle,” says Ortez-Davis. “It’s about simple elegance, sustainability, beauty and respect. Basically, it’s all about balance.”

Prior to joining the Brimmer & Heeltap team, Ortez-Davis worked at Circadia and Mamnoon.  She graduated from Seattle University in 2008 and Seattle Culinary Academy in 2016.


Pop-Ups Worth

Popping In For


Now that we’re all diving feet-first into the new year, let’s talk about some of the upcoming events that we’re creating to add a little extra fun to your month. Every single month we are having an incredible cheese & wine pop-up with Alison Leber, along with a rotating bar pop-up. We’re setting up in our beautiful studio space, just through the garden from the penny room, and you’ll feel like you’ve suddenly escaped the city!



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Monthly Cheese & Wine

Pop-Up


Our cheese & wine events will take place on the last Sunday of each month, (unless otherwise noted), and you’ll get to experience the brilliance of local legend Alison, who owned Brie & Bordeaux, and ran the education program for Sugar Mountain (aka Beecher's). In addition, you’ll make friends with an exclusive, curated selection of wines, available for you to taste and purchase at regular retail pricing. Mark your calendars so you don’t miss these future cheese & wine shop soirées in our garden studio:


February 24th

March 31st

April 28th

May 19th

June 30th


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Monthly Bar

Pop-Up

Our first bar pop-up of the year is happening during the month of love, so on February 21st we’re starting this series out with a BANG! Grab your favorite wing-person, plus few extra single friends, and join us for Stupid Cupid: Singles Unite!

This sensational event kicks off with a delicious lineup of cocktails & snacks for you to enjoy, along with personal energy readings courtesy of Vibe Elevated, a professional photographer to snap the perfect profile pic for you, a talented local writer to help you compose the ideal online dating profile, plus we're going to be celebrating the launch of a new dating app called Wowzer, specifically designed for those of us who love animals.⁣⁣

You don't want to miss this fun event, but we completely understand why you might want to bring your best pal for support, so please bring along your favorite wing-person and get ready for a fun party just for you! ⁣⁣We welcome singles and wing-people of every orientation — this is an inclusive event that celebrates and supports all.

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If the singles night event isn’t your bag, don’t worry we’ve got a variety of fantastic bar pop-ups planned throughout the year, so grab that calendar:



Thursday, February 21st  - Singles Night

Thursday, March 7th - Stouts & Oysters

Thursday, April 4th - Zero Waste & Earth Day Awareness

Thursday, May 2nd - Rosé All Day!

Thursday, June 6th - Negroni’s (This was one of our most popular ones for 2018!)

Thursday, July 11th - Summer Pool Party

Thursday, August 1st - Tiki Cocktails

Thursday, September 12th - Manhattan style cocktails

Thursday, October 3rd - Fernet About It!

Friday, November 1st - Dia de los Muertos

Thursday, December 5th - Eggnog!


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Need A Little Privacy With That PB&J?


For a more intimate, personalized dining experience, Brimmer & Heeltap offers a unique space that serves as a special option for your private dining needs. This beautiful area through our garden can accommodate groups of up to 20 people. Additional patio space is available for more guests and overflow during summer months, weather permitting. Visit our website for more images and information!

We are also running a Winter Special for your upcoming events that will be happening before April 1st, 2019 that includes discounted room rental along with food & beverage minimums. Book your amazing spring soirée for March 31st or sooner! For more information, email Courtney: events@brimmerandheeltap.com.


In addition to our upcoming events, specials, and special occasions, we welcome you to join us for dinner service from 5:00pm to 10:00pm, Wednesday through Sunday, and brunch service from 9:00am to 2:00pm, Saturday and Sunday.


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We are so thrilled to see what this new year will bring, but one thing is certain: we’ll be consistently providing opportunities for you and your favorites to swing by for some delicious and fun memory-making. Thank you again for your support, and we look forward to the next time we see you right here on Market Street.

with love,

The Brimmer & Heeltap Team 🧡

Brimmer & Heeltap Q&A with AM Sous Chef Angela Ortez-Davis

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We started brunch on Mother’s Day weekend two years ago. Since then, we have enjoyed serving hungry diners an evolving menu inspired with full flavors and regional influences. One of the people so instrumental to its success is our AM Sous Chef, Angela Ortez-Davis.

Originally from Los Angeles, Angela moved to Seattle back in 2004 to get her undergraduate degree at Seattle University in Political Science and Latin American Studies. According to her, culinary school was a way to avoid graduate school.

We couldn’t be more delighted to have this intelligent, kind, and resourceful chef as a part of our team!

When asked about her influences, she was quick to acknowledge her roots: “A great deal of my upbringing influences me today. My mom is chef from Mexico who taught me about art and food. My dad is a mechanical engineer from El Salvador who taught me about history and work ethic. Both of them are activists who instilled social justice values in my siblings and me. I’m also influenced by where I grew up. I love Los Angeles! Living in such a diverse and multifaceted place always kept me hungry for more. There’s always something new to try, some new way to live that I hadn’t considered. I feel like that same restlessness keeps me motivated.”

A few of her newest menu additions include:

Housemade Granola, (pro tip: get it to-go) made with steel cut oats, coconut flakes, pepitas, dried cranberries, chia seeds, butter, honey, brown sugar, and nutmeg. She accompanies this with house made yogurt. Morning brain power people!

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Greens, Egg & Ham, (Jen’s personal favorite thing on the menu) made with lentil, spinach, sunny-side egg, lardon, bacon fat vinaigrette, citrus-herb crema.

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When Angela isn’t working, she’s likely cooking for her husband, playing pinball, or eating out with friends.

We were curious what her favorite menu items are right now and here’s the inside scoop…

“For dinner, I love the beef cheeks with masa gnocchi. That texture reminds me of a beef tamal , but feels fresh and new at the same time! Swoon.

On the brunch side, our Scotch Egg is pretty special. I think it’s a true example of how collaborative our kitchen is. The dish kept evolving and I love where it is right now. Rather than a traditional caraway profile, we have house made green chorizo in our Scotch Egg. It’s served on a thick slice of brioche, toad-in-the-hole style. Then it’s topped with rotating pickled vegetables, pickled mustard seeds and a delicious sorghum demiglace. A lot of love goes into that dish and it’s so much more than the sum of its parts.”

What changes can we expect to see next on the menu? She’s looking forward to the summertime bounty of corn and peppers, not to mention preserving them for our pantry.

I think it’s safe to say a few of us are excited about that too!

Thanks to all of you for making our brunch so worthwhile for us to cook and take care of you on weekend mornings!

Author: Jen Doak

Images: Will Foster

Ballard Food Bank

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A number of years ago, while Brimmer & Heeltap was still a concept, I wanted to incorporate more volunteering into my schedule. The Ballard Food Bank was appealing to me for their desire and ability to help the community around me.

On my first official day however, I was not prepared to feel the impact of their efforts quite so profoundly. Just down the street from their main location on 70th and 24th, a nearby church let them use their basement to ensure that folks who needed to receive food during non-working hours had a place to go. This pop-up food bank met the needs of our neighbors during the 2008 economic down-turn.

Hunched near the arranged tables, I spotted a senior neighbor of mine rummaging through one of the apple bins. If he recognized me, he never acknowledged it and I still feel a lump of emotion in my throat when I think about him. I didn’t want to embarrass him by acknowledging his need and I felt awful for trying to avoid contact in that moment.

Living where we do, it might be easy to assume how much abundance is at our fingertips. Sadly the growth of any region can have negative impacts on those around us. Rising rents, utilities, property taxes, and general living expenses lend to the needs of these clients. The Ballard Food Bank alone serves over 1,200 people a week throughout Ballard, Magnolia, and Queen Anne, thirty two percent of which are seniors and eleven percent are children.

With our help, their offerings include:

  • A healthy assortment of groceries and hygiene supplies in a welcoming environment
  • Home delivery service of groceries to elderly and/or disabled clients
  • Cooking demos during food bank hours, featured recipes, and cooking classes
  • Emergency financial assistance for rent, utilities, identification cards, and mailbox services
  • Connection with local schools (elementary, middle, and high schools) to provide weekend food for students who are food insecure 

On Thanksgiving morning, Brimmer & Heeltap will have a team in the annual Turkey Trot. Some of our crew, regulars, and friends, will unite to help raise awareness and funds for those in need.

The Turkey Trot is the largest annual fundraiser for the Ballard Food Bank and we ask you to please consider donating or joining our team. Any contribution is so greatly appreciated.

To make a contribution to our team please click here.

To join our please team click here.

In gratitude,

Jen

What's Shakin' Bacon?

Mmmmm...bacon! | Photo by Will Foster

Mmmmm...bacon! | Photo by Will Foster

It's hard to believe that it's been an entire year since we started serving brunch to our wonderful Ballard community. Time flies when you're having fun (and noshing on amazing food), right? We've made so many new friends this year; from families with hungry little ones to folks who normally work nights but trek over on weekend mornings for a delicious meal, we've delighted in getting to know all of our new regulars. 

A lot has changed since we first opened our doors for brunch. (Goodbye oxtail soup and hello ramen loco moco!) Our current menu features glorious, homemade slabs of bacon and pork loin, French toast with tart cherries and luscious lemon curd, and homemade ricotta accompanied by grilled bread and seasonal fruit. We're also happily serving menu favorites like Chef's hot puffed black rice with mango and warm, sweet coconut milk, and the b-e-s-t Belgian waffles you've ever tasted. That's right, we said it! 

We've got a special family-style menu that we offer to large groups of people to encourage breaking bread with the ones you love. This menu features larger, shareable plates of waffles, beautiful ricotta and fruit, scrambled eggs with fresh herbs and cheese, and other delicious offerings. 

We're always enthusiastically slinging classic brunch cocktails as well as inventive and fresh tiki-inspired drinks. Our brunch bartender Kyle also creates a daily cocktail special intended to pair perfectly with your meal. Make sure to ask your server about the special cocktail of the day, or better yet, pull up a seat at the bar and nerd out on spirits with Kyle. 

If it's been a little while since you've been in to dine with us for brunch, chances are there are many new menu items to try on your next visit! Tart and sweet berries, stone fruit, deliciously juicy heirloom tomatoes, lovingly-prepared pork loin, creamy mascarpone grits, and a garden's worth of beautifully fresh herbs are all having a moment on our ever-changing, seasonally-inspired brunch menu. Even our cocktail program has experienced a springtime revamp, with more than your average mimosa or Bloody Mary to accompany your rich, hearty breakfast.

Come in soon to grab a seat on the patio and start your weekend morning off with delicious food, genuinely friendly service, and a gorgeous setting. 

Author: Caitlyn Edson

Images: Jazzlyn Stone  & Will Foster

 

Green is the Word

“The beautiful spring came; and when Nature resumes her loveliness, the human soul is apt to revive also.” – Harriet Ann Jacobs

It never ceases to amaze us just how spectacularly green Seattle is this time of year. I guess that’s one of the upsides of living in such a rainy place. The garden at the restaurant is overflowing with an abundance of dreamy, cascading flora; it seems as if something new blossoms each day. Our West Woodland neighborhood looks lush and renewed, and more and more of our neighbors cruise by us on their bicycles and with many a happy dog in tow.  

We love this magical time of year and the bounty of fresh ingredients it brings to us to experiment with and taste. Once again our menu mirrors the emerald-hued city just beyond our front door, a thing we’ve come to love about the emergence of spring. Fresh herbs, along with foraged and found goodies from Washington’s literal backyard and our own garden, have truly brought our seasonally-inspired menu to life. As American author Harriet Ann Jacobs observes, we are indeed beginning to feel revived after such a long winter.

Creamed nettles with miso, glass noodles, and green garlic. 

Creamed nettles with miso, glass noodles, and green garlic. 

Our spring salad features fiddlehead ferns, peas, pickled ramps, mustard seeds, and opal basil, among other green goodies. 

Our spring salad features fiddlehead ferns, peas, pickled ramps, mustard seeds, and opal basil, among other green goodies. 

It makes us so happy when the dishes we serve are able to surprise our guests in some way. Many people don’t know that nettles, which have a somewhat short season here in Washington, are actually edible and not just pesky, prickly wild greens. Similarly, the gorgeous fiddlehead ferns we’ve been adding to our daily-changing spring salad have brought many a smile to the faces of people who never considered noshing on these tasty plants.

Our delicious prawn salad. 

Our delicious prawn salad. 

Our prawn salad, prepared with herb oil, pickled chiles, pistachios, and green Szechuan peppercorn, is one of our menu standouts right now. This dish is unbelievably fresh, bright, and contains a multitude of textures that absolutely sing when enjoyed together.

Perhaps one of the things that makes springtime so beloved is the fact that it’s a fleeting time. Ingredients like our foraged nettles, ramps, and fiddleheads won’t be around for too much longer; come in soon and let them revive you.

Author: Caitlyn Edson

Images: Will Foster Photography

A Season of Fresh Flavors and Tiki Concoctions at Brimmer & Heeltap

If April brought us rain showers (and Seattleites can all attest that it did), here’s to hoping the rest of May brings all kinds of colorful flora, sunshine, and patio season vibes. We’re all restless for nights spent out in the garden and around the fire pit; we look forward to sharing many of these with you in the coming months. Read on for a little peek at how we’ve been gearing up for the wondrous spring and summer months ahead.

kate and brian.jpg

At B&H, there’s a level of playfulness in everything we do. We have a lot of fun concocting new drinks and testing ingredients for new dishes that our guests get to experience, after all. Our talented bar team is definitely embracing a lighthearted approach to building drinks right now; Kate and Brian have been hard at work concocting tiki-inspired cocktails for our brunch guests.

B&H Bar Manager Brian Hibbard predicts that 2017 will be a year where we see more tropical drinks in general, predicting that “more rum, more tiki, more pineapple, and more drinks that make you start empathizing with those who wear Tommy Bahama” will be on trend in the coming months. Bartender Kate Mcmahon happily agrees, explaining that she was first drawn to tropical flavors as a way to escape Seattle’s drizzly winter vibes. “I think it was me trying to escape winter somehow and imagining myself on a tropical beach somewhere, anywhere, sipping island booze and feeling so relaxed – and wanting others to feel that way,” she says.

The next time you come in for brunch be sure to try Ape of My Eye, a riff on a tiki classic made with rum, banana liqueur, cinnamon, and fire.

In the kitchen, spring flavors have taken hold and many dishes boast beautiful, delicious ingredients native to the Pacific Northwest. Our spring salad changes nearly every week depending on what foraged goodies Foraged and Found brings to us. Nettles, maple blossoms, miners lettuce, peas, opal basil, fiddlehead ferns, and other wild greens are making Chef’s seasonally-inspired dishes sing right now.

Chef’s spicy beef rib features a fantastic homemade bbq sauce, falling-off-the-bone-tender meat, and a bright and satisfying accompaniment of kale slaw with pickled cipollini onions. The culinary team brines these beautiful Painted Hills beef ribs for twelve hours, slow cooks them lovingly for about 8 more hours, before finishing this beautiful piece of meat on the grill. You have to be willing to get just a little bit messy when sharing this dish with friends and family. It’s bbq done the B&H way, with tons of flavor and care.

Although our food offerings change constantly, Chef Mike vowed long ago to keep his beloved steak tartare on as a menu mainstay. We’re happy to share that this already delicious snack has been elevated further with help from some seriously creative culinary efforts. The steak tartare you know and love is now topped with grated egg yolk that has been soy-cured and dehydrated, adding layers of umami flavor to this excellent dish.

Freshness is paramount during springtime in Seattle kitchens, and ours has so many gorgeous seasonal offerings for you to delight in. Tapioca puff chips dusted with a blend of dehydrated nettles, poblano peppers, carrot tops and garlic bring a zesty, crave-worthy edge to our snack list. Asian pear, beets, marinated root vegetables, and huckleberries are incorporated lovingly into many a dish. Come in soon to taste something new and unexpected!

It’s our sincere pleasure to serve you no matter what the season, but we can all agree that B&H feels extra magical this time of year. We look so forward to your next visit.

Author: Caitlyn Edson

Images: Will Foster

 

 

Brimmer & Heeltap Q & A with Bar Manager Brian Hibbard

Brian Hibbard is Brimmer & Heeltap’s beloved Bar Manager. Funny, sweet, and ever-considerate, Brian brings a level of sincerity and warmth to our team that keeps regulars coming back time and again to sit at his bar. A Pacific Northwest native, he loves all things outdoors, making music, and is our resident Twin Peaks aficionado. Read on to learn more about his thoughts about bar industry trends, run-ins with local celebrities, and what inspired recent additions to our craft cocktail list.

* * * * *

What spirits and ingredients have you been most drawn to when crafting special cocktails lately?

BH: I love amaro; it was the category of booze that attached me to mixology. When a new (or new to me) amaro presents itself, I often use it in all experimentation to figure out how to use it best. Sfumato Rabarbaro, a smoky rhubarb amaro from the Italian Cappelletti family, is a perfect example. It was released in the US last year and, to no surprise, gained popularity quick and you can now find it almost everywhere. It’s smoky, earthy, with some notes of bitter berries and a lingering note of gentian on the finish. It’s a great sipper for the brave, or an essential amaro for the bitter cocktail explorer.

As far as ingredients go, I’m playing around with fresh juices, beet and carrot specifically, to add a fresh and somewhat healthy approach to drinking. I’m working with Chef Mike and our excellent sauté cook Ike on some delicious sodas for the Summer.

What is your go-to cocktail to make when you’re trying to impress someone?

BH: Some sort of riff on a Trinidad Sour, the genius who came up with using an unhealthy amount of Angostura bitters has changed every bartender's life. Seattleites seem to love it when you bust out some seasonal herbs, bonus points if you have them growing in the garden outside. Also fire.

What do you like to drink when you’re not working?

BH: A Negroni made with Punt e Mes is my number one dinner companion, lower ABV sour beer like a Berliner Weisse or Gose during the Summertime, or a Rainier tallboy with a mid-shelf rye whiskey for all occasions. And at home I drink Pamplemousse La Croix like every good hipster should.

What’s been one of your proudest moments as a bartender?

BH: Serving Ben Gibbard on many occasions in multiple restaurants without losing my cool and shouting that he’s my musical icon while pointing out that our last names are almost the same.

What's your favorite cocktail on our list currently? How did you come up with the concept for it?

BH: The Red Lodge is brand new to our list. It’s a mixture of Overproof Rye Whiskey, Campari, Amaro Meletti, Dry Vermouth, Peychaud’s Bitters, and Absinthe. It’s perfect, I think, for springtime. It’s a great sipper that calms more as it dilutes and still has some beautiful bitter qualities. We had a similar cocktail on the menu called Our New Pal, which was a play on a New Pal, which is a play on an Old Pal, so I thought I’d get out of the Pal naming and add my own twist.

As for the name origin, I’m a Twin Peaks believer and this is our nod to its greatness and forthcoming sequel season.

As someone who works closely with food/drinks/people what are you most inspired by?

BH: The kindness of strangers/acquaintances/friends. There’s a lot of shit going on in our world right now, and while it’s perfectly understandable to walk around with a cloud over our heads or to have little amounts of good to say, or to be skeptical of the future, those who trade all of that for public kindness, warmth and approachability, thank you. This is who I strive to be and why I do what I do. This attitude plays into every aspect of bartending, including celebrating with guests about the weekend, coming up with custom cocktails on the fly for the enthusiastic patron, or trying to think of a witty cocktail name to make someone chuckle and get beer to come out of their nose.

What cocktail or beer trends do you think we’ll be seeing more of in the coming months?

BH: More Rum, more tiki, more pineapple, more drinks that make you start empathizing with those who wear Tommy Bahama.