Featuring a unique curated collection of antiques and vintage items from over two hundred dealers. Open seven days a week 10 – 6 PM.
Annual Holiday Fashion Extravaganza
November 5th - December 4th
Select from a collection of designer, vintage and antique clothing and accessories.
January 7th:
Our mission is to keep our readers connected, and an important part of that is helping our readers connect with local businesses. During this holiday season, we want to express our thanks to you, our devoted readers and all of our advertising partners.
We’re going to keep working to serve you better, so you can continue to be informed about what's important to you, and remember, when you shop your local businesses, you are investing in your community. Happy Holidays from the Queen Anne & Magnolia News, Madison Park
and the
Saturday, December 3rd from 10am - 4pm
available at magnoliahometour.com or Magnolia Garden Center
$26 Pre-Sale T $30 Tour Day Start or end your tour at the Holiday Boutique 9:30am - 4pm Our Lady of Fatima Parish Center (3218 West Barrett)
Times, City Living Seattle
Capitol Hill Times.
This holiday season, give a gift they’ll treasure
Finding the perfect gift for that special someone in your life – whether it’s a significant other, a sibling, a daughter or son – can be hard. This holiday season, give a wow-worthy piece of jewelry that your loved one will treasure for years to come.
You’ll find it at Fox’s Seattle, a 104-yearold family-owned old jewelry shop located in downtown Seattle near the Fairmont Olympic Hotel. Fox’s Seattle is known for its exceptional set of designers and for having hand-picked one-of-a-kind pieces that shoppers can’t find anywhere else. Each design they carry is as unique and special as the person you’re shopping for.
Gifts For Her
u Todd Reed Rustic Diamond and 18K Yellow Gold Drop Earrings
Statement earrings are on trend this season, but this pair will never go out of style. These earrings are delicate while making enough of a statement to stand alone. The pair features 38 rose cut diamonds in yellow, pink and light brown, totaling 2.39 carats.
Famed designer Todd Reed is known for his focus on sustainability, using recycled metals and ethically sourced materials. No two pieces he creates are ever the same.
v Alex Sepkus Diamond and 18K Yellow Gold
“Blooming Hill” Pendant
This is a great gift for the gal who loves versatility in her jewelry. The 18K gold pendant features 27 round brilliant cut diamonds and is removable for a look that is classic yet unique.
Designer Alex Sepkus has a distinctive old world yet modern aesthetic. Each piece is finished by hand at 100 times magnification, so every design has incredibly beautiful and intricate detailing.
Gifts For Him
w NOMOS 1st Edition
Neomatik Metro Stainless Steel Wristwatch
Refer to the Article for the corresponding piece of jewelery in the photo above.
Your guy will wear this watch every day. The Metro is a sleek, modern design that looks stylish with everything from a suit at work to jeans on the weekend. NOMOS watches are built by hand to last a lifetime. The company is based in Glashütte, Germany – a town that’s been making watches since 1845!
x Todd Reed Heavyweight
Oxidized Sterling Silver and 18K Yellow Gold Link Necklace
This is a great statement piece for a man. The 20 inch heavyweight chain features oxidized sterling silver oval links accented by three 18K yellow gold links. The piece is masculine and designed with signature details from Todd Reed, including his creative mix of metals and hammered finish.
Learn more about these stunning pieces at www.FoxsSeattle.com or visit the shop at 405 University St.
2016 Seattle Holiday guide Staff
Advertising: Kristen (Kibby) Brackman
Kaleb Gentry
Matt Willemski
Contact 206.461.1322 to advertise
Ballard Events
Friday, November 25, 2016
Ballard Gives Black Friday
Many Ballard area businesses are promoting “Ballard Gives Black Friday.” Businesses are donating a portion of their sales to a local non-profit.
Sat November 26th, 2016
Ballard Holiday Festival - Bergen Place Park
3:00pm - 5:00pm 5420 22nd Ave NW, Seattle, WA 98107
Enjoy free popcorn, hot chocolate, live music and pictures with Santa at Ballard's Holiday Festival.
Rosemary and Garlic Roasted Beef Rib Eye (Serves 4)
“My wife loves this rib eye,” says chef Stowell. “All we need are good friends, some sautéed greens, and a great bottle of red wine and we have a celebration!”
INGREDIENTS
3 pound boneless beef rib eye
4 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
3 cloves garlic, thinly sliced
1 tablespoon fresh rosemary, finely chopped
DIRECTIONS
1. Combine 2 tablespoons of olive oil with the salt, pepper, garlic and chopped rosemary. Mix well and then rub over the beef.
2. Set beef aside for about 30 minutes to marinate. Pre-heat oven to 325 degrees.
3. Heat 2 tablespoon of olive oil in a fry pan over a medium-heat. Brown beef on all sides for several minutes then transfer to a baking dish.
4. Roast in the oven for about 30 minutes or until a thermometer reads 115 degrees.
5. Remove the roast from the oven, place on a carving board and let rest for at least 20 minutes. Slice and enjoy!
Chef Ethan Stowell Ethan Stowell Restaurants
Capitol Hill
Central District
Traditional Latkes
Chabad of Queen Anne
By the light of the Chanukah Menorah, young and old enjoy this crisp, holiday treat!
INGREDIENTS
5 large potatoes, peeled • 1 large onion • 3 eggs • 1/3 cup flour 1 tsp. Salt • ¼ tsp. pepper • ¾ cup oil for frying
DIRECTIONS
1. Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a little water.
2. Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well.
3. Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes.
4. Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary.
5. Serve with applesauce or sour cream on the side.
QUEEN ANNE HOLIDAY MAGIC
Madison Park & Valley
INGREDIENTS
2 B&E house made chicken cordon blue
6 medium red potatoes
3/4 pound of fresh green beans
2 gloves of garlic, minced or 2 teaspoons
1 shallot minced
1 tables spoon vegetable oil
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil
Zest of 1 lemon
DIRECTIONS
House Chef: Larry Milner B&E Meats
1. Buy 2 of B&E's house made chicken cordon blues. Cook from frozen in a 350 degree oven for 1 hour or until internal temperature of 160 degrees.
2. Take the red potatoes cut them into 1/8 toss with salt, pepper, paprika and olive oil. Roast in 350 degree oven for 15-20 minutes until tender all the way through.
3. Saute chopped garlic and chopped shallot in vegetable oil until fragrant. Add green beans and sauté until tender finish by adding lemon zest
Family Owned & Operated since 1980
INGREDIENTS
2 fifths Claret Wine • 1 fifth Vodka • 12 Cardamom Pods 6 Whole Cloves • Peel of One Orange • 6 oz. sugar 1 Cup blanched almonds • 1 cup raisins • 1 two inch cinnamon stick
DIRECTIONS
1.Bring everything to simmer except the vodka. Add vodka, continue heating and serve! Serves about 20.
1. In a large mixing bowl, combine the flour and salt, making a deep well in the center.
2. Drop in the eggs and water and, with your hands or a large spoon, slowly but thoroughly mix the flour into the liquid ingredients until the mixture can be gathered into a compact ball.
3. Transfer the dough to a lightly floured surface and knead it for about 10 minutes, or until the dough is smooth and elastic.
4. Then shape it into a ball, wrap it loosely in waxed paper, and let it rest at room temperature for at least 1 hour.
FILLING: INGREDIENTS
1 pound ground beef*
1/4 pound ground pork*
1 large onion, grated or pureed
1 1/2 teaspoon salt
1/2 teaspoon pepper
Mix all filling ingredients together.
*Some cooks prefer a mix of ground beef, ground pork and ground lamb.
DIRECTIONS
Two methods of working with the dough:
A. roll out 1/4 of dough on a lightly floured surface, into a rough rectangle 1/8 inch thick. Cut rounds with 2 1/2 or 3-inch cookie or biscuit cutter and proceed with filling directions.
B. Cut off a piece of dough and roll out like a long sausage about 3/4 inch in diameter. Cut it into 3/8 inch pieces that you then rollout, each one about 1/8 inch thick, and proceed with filling directions.
Filling directions:
Drop 3/4 teaspoon of the filling onto each round, run a finger lightly dipped in water around the edges and fold edges together into a halfmoon shape, sealing firmly. Leave in half-moon shape or bring the ends together into a rosette. Line up the filled pelmeni on a piece of waxed paper until done.
Cooking directions:
Bring 4 to 5 quarts of water to a vigorous boil*. Drop about 30 pemeni in carefully and carefully stir with a wooden spoon. Decrease heat a little. Occasionally stir. Watch that the water does not boil over. When pelmeni rise to the surface they are ready – after approximately 8 minutes. Remove with a slotted spoon and place in serving bowl with a little water or broth.
*Optionally you may boil in bouillon – chicken or mushroom broth works best.
Feel free to serve with various condiments - Soy Sauce, Sour Cream, White Vinegar, Hot Mustard
Recipe from Olga Mikhailovna Penrose. Olga taught Russian language at Bellevue High School in the 1960s and 1970s. Olga always stressed the importance of learning a country’s culture as part of language study. To that end, her students learned songs, dances, and how to prepare Russian food!
