Salty's serves up a salmon and Pinot noir dinner

May 22, 12:22 PMSeattle Restaurant ExaminerJay Friedman

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This one was just for fun. After all, Salty's on Alki is already a winner in my book, having taken top honors in last year's "bivalves" Dish-Off for Sound magazine.

I was happy to simply enjoy the dinner they called "A Match Made in Heaven," with Chef Jeremy McLachlan and Sommelier Tim O'Brien pairing wild salmon preparations with Pinots from Oregon. The dishes were all intriguing, including the sweet corn chowder with hard-smoked river run salmon (the belly), and Copper River salmon braised in Pinot with morels and king mushrooms - then topped with caviar. But my favorite dish didn't make it into the photos, as it was part of passed appetizers before the formal meal commenced: a salmon mousse-stuffed sweet pepper topped with a delightful little Spanish anchovy.

Sitting at O'Brien's table, I enjoyed hearing his insights about the intricacies in working with salmon and Pinot. And I also applauded the "debut" of Pastry Chef James Gibson (son of Jane, who is now strutting her stuff at Bakery Nouveau), whose dessert dish included a blackberry macaron with chocolate-blackberry filling.

Missed out on the fun and festivities? Watch for another wine dinner soon at Salty's on Alki, where the view and the vinocultural dinners are superb.