Insalata di Finnochio at
Spazzo Italian Grill & Wine Bar

Fresco Italiano at Spazzo Italian Grill & Wine Bar

Spazzo Italian Grill & Wine Bar celebrates



Come and enjoy a Culinary and Wine Exploration through Italy

Spazzo Italian Grill & Wine Bar is pleased to introduce Fresco Italiano! Italy, known for its history, art, culture and cuisine, is wonderfully rich in regional traditions. Spazzo would like to introduce Chef Peter Kelly's new seasonal menus that focus on local ingredients prepared with Italian sensibilities in a contemporary style. We have carefully paired regional Italian and Woodinville wines, meant to accent and contrast the different styles that are to be enjoyed with Chef's menu.

The summer menu features a variety of fresh appetizers, salads, entrées, and of course, dessert. Focusing on different regions each season, Chef Peter will follow the map. The summer menu will focus on the regions of Southern Italy, Campagne, Naples, Calabria, and Abruzzi — specializing in lighter comfort foods; pasta, tomatoes, eggplants, fresh fish and grilled meats.

Enjoy our Bruschetta Della Casa appetizer with four different types of bruschetta: tomato & basil, olive tapenade & seared tuna, roasted garlic & asparagus and pancetta & mozzarella. Try the Insalata di Finnochio salad with shaved fennel, arugula, red onions and toasted hazelnut vinaigrette. Our main entrees include the Pettini, seared sea scallops alla caprese, heirloom tomatoes, grilled onion and basil or the Braciole, a grilled filet mignon stuffed with fontina & salami and seasonal vegetables. Finish up with the very popular dessert Frittella, chocolate hazelnut fritters with candied apricots.

We look forward to sharing our culinary and wine exploration with you this August at Spazzo Italian Grill and Wine Bar!

Recipe for the Seared Sea Scallops alla Caprese

Serves 4

• 1 ½ lbs. Sea scallops 10-20 count, fresh or frozen thawed
• 1 Tbsp. olive oil for cooking
• 1 ½ lb. Mixed heirloom tomatoes, diced large
• ¼ lb. Grilled red onion rings, cut ½ inch
• 2-3 Tbsp. Fresh basil, cut thin julienne (matchstick-sized strips)
• 4 Tbsp. Balsamic vinegar, boiled to reduce by half
• 3 oz. Extra virgin olive oil
• Kosher salt
• Fresh ground black pepper

Peel the onion and cut slices ½ inch thick. Brush them with olive oil and grill until softened, about 4-5 minutes, turning once or twice. Allow to cool and chop in large chunks.

Cut the tomatoes large, dice and put into a large bowl with the onion mix above. Add the balsamic vinegar, olive oil, and salt and pepper to taste. Add fresh basil and mix.

Lay the scallops on a cutting board and pat dry with a towel. Season each with salt and pepper to taste. Warm olive oil in a non-stick pan until very hot. Sear the scallops on both sides working in batches if necessary. They should take about 2 minutes each side.

As scallops cook, finish the salad from above. Put the tossed salad in bowls, top with scallops, and serve.

Seared Sea Scallops alla Caprese at Spazzo Italian Grill & Wine Bar

The Banquet Rooms at Columbia Winery are now available
to book for Meetings and Events

We are excited to announce that Daniel's Catering is booking events at the Columbia Winery until the end of 2008! At this time many premium dates are available including the month of December. Typically, these dates are booked by springtime, so now is your chance to secure your desired date!

Daniel's Catering has been a preferred caterer at the Columbia Winery for many years. Let the Daniel's Catering professional team attend to your every need. From intimate plated dinners to lavish buffets, our customized menus feature the freshest seasonal foods, and wines, available in the Northwest. For food and beverage, service staff, floral, rentals, decorations, even valets, Daniel's Catering will design a one-of-a-kind event with all the special touches guaranteed to create a lasting memory.

To book your event at the Columbia Winery, please contact Daniel's Catering Sales Manager Leanne Heinle: 206.315.0400 or email lheinle@schwartzbros.com.

For more information on Daniel's Catering, please log onto danielscatering.net.

The Cellarmaster Room
at the Columbia Winery

The Raspberry Pomegranate Cosmo at Spazzo Italian Grill & Wine Bar

Raspberry Pomegranate Cosmo Recipe

Ingredients:

• 1.5 oz Stoli Raspberry
• .5 oz Triple sec
• 1.5 oz Pomegranate juice
• Splash of sweet and sour
• Splash of cranberry
• 3 Limes

Method:

Muddle 3 limes in a martini shaker and combine the ingredients with ice. Shake and strain into a chilled martini glass. Enjoy!

Cheers!

The 2nd Annual John Henry Schwartz Memorial Golf Tournament Raised $70,000 for Fred Hutchinson Cancer Research Center

The Second Annual Driving for a Cure Golf Tournament, presented by Schwartz Brothers Restaurants, raised over $70,000 for Fred Hutchinson Cancer Research Center. This more than doubled last year's total and brings the two year total to over $100,000! On June 9th, 160 golfers played at Glendale Country Club in support of Driving for a Cure, a nonprofit organization founded in memory of John Henry Schwartz, Co-Founder of Schwartz Brothers Restaurants. Dinner was catered by Daniel's Catering.

"The tournament was a success and hopefully everyone enjoyed themselves on the links and at dinner. We have been overwhelmed by the support of businesses, community, family and friends," said Jake Schwartz, son of John Schwartz and Tournament Chair.

Plans are already underway for the Third Annual Driving for a Cure Golf Tournament to be held on June 15, 2009 at Glendale Country Club in Bellevue.

About Driving for a Cure
Driving for a Cure is a nonprofit organization founded in memory of John Henry Schwartz who lost his battle to multiple myeloma in 2003. John was a much loved and highly-respected businessman in the area, enjoying a long and prosperous career in the restaurant industry. He was the recipient of numerous business awards and was active in the community, serving as a PONCHO lifetime trustee, a member of the United Way President's Cabinet, and was on the board of Juvenile Diabetes Foundation. Though John entertained a busy lifestyle, he is most remembered as a man who never was too busy for his family and friends.

The late John Henry Schwartz

Presentation of check at Daniel's Broiler Lake Union- (Left to Right) Mark Haines, Corporate Affiliates Officer and Stephanie Henderson, Director, Annual Giving, Fred Hutchinson Cancer Research Center, Lindsey Schwartz, President & CEO, Schwartz Brothers Restaurants, Jake Schwartz, son of John Schwartz and Chair of the John Henry Schwartz Memorial Golf Tournament.

2008 Awards - 3rd Quarter

Wine Spectator
       Daniel's Broiler Lake Union, Bellevue and Leschi
       Best of Award of Excellence

       Spazzo Italian Grill & Wine Bar
       Award of Excellence

       Chandler's Crabhouse
       Award of Excellence

Schwartz Brothers Bakery Products at Your Local Grocery Store

Schwartz Brothers Bakery breads and pastries are now available at many grocery stores throughout the Pacific Northwest.

Look for these items featured on ad at United Grocers and QFC under the QFC Signature/Schwartz Brothers Bakery label:

• 1/2 size assorted Danish
• Mini Butter Horn
• Mini Angel Food Cakes
• Lemon Pound Cake
• Plain Pound Cake
• Pumpkin Loaf