Category Archives: Recipes & Tips

  • Black Truffle Gnocchi Recipe

    For the month of January, we are highlighting the decadent black truffle on our menus with three fabulous preparations. The black truffle is the fruiting body of a fungus that is typically found 4”-12” below the surface, making it difficult to locate, which is one of the reasons why it’s one of the most expensive […]

  • Niman Ranch Pork Tomahawk Recipe

    Looking for the perfect recipe to serve for the holidays? Our Pork Tomahawk is sure to delight everyone at your holiday table.  The Bing Cherry Amaretto glaze coupled with the Brussels sprouts create a festive treat for the eyes – and the belly. Ingredients: 14 oz tomahawk pork 3 fl oz Cherry-Amaretto Glaze Sauce, warm […]

  • Current Menu Feature- Miso Marinated Black Cod

    Black cod is in season in the Pacific Northwest, and if you have not tried this delicious variety, now is your chance! Also known as a sablefish, this soft-textured and mildly flavored fish is considered a delicacy in many countries. The meat has a high oil content, containing about as much omega 3s as wild […]

  • Sautéed Spaghetti Squash Recipe

    Spaghetti squash is a great alternative to pasta, especially with the emergence of gluten-free and low-carb diets. No wonder it’s called vegetable spaghetti, vegetable marrow, or noodle squash. It has a mild, nutlike flavor that stands up well to hearty, rustic tomato sauces. The beauty of this squash is it can be stored at room […]

  • Rustic Oven Roasted Kabocha Squash

    We continue to celebrate autumn’s harvest with mouthwatering squash recipes from our talented and creative chefs. If you’re looking for a great seasonal side dish that you can make ahead, this roasted Kabocha squash recipe fits the bill from El Gaucho Portland Executive Chef Steve Cain. A fun element of Kabocha squash is you can […]

  • Delicata Squash Salad with White Balsamic Dressing Recipe

    It might not be the most known variety in the squash family, but its delicate flavor make a beautiful salad for the fall season, as our El Gaucho Bellevue Executive Chef Sarah Scott has created. Delicata are cylinder-shaped, cream colored with green stripes, and are indigenous to North and Central America. While eaten as a […]

  • Fall for Squash with us!

    Fall is officially here and all El Gaucho and AQUA by El Gaucho locations are proudly featuring squash on our menus this month, sourced from local grower Tonnemaker Farms in Royal City, WA. Butternut squash is a favorite of ours – it has a sweet, nutty taste and is great for you: high in fiber […]

  • Tempura Maitake Mushroom Recipe

    September is National Mushroom Month, and we are proudly featuring two native fungi on our fresh sheets to celebrate. El Gaucho Seattle Executive Chef Matt Brandsey has created a wonderful starter or side with his Tempura Maitake Mushroom recipe. Maitake (also called Hen-of-the-wood) grows in clusters at the base of trees, particularly oaks, and are […]

  • Crème Sautéed Chanterelle Recipe

    We are wild about mushrooms this month! In celebration of National Mushroom Month, we are highlighting native fungi varieties on our fresh sheet, one of which is the chanterelle. Fall flavors are a wonderful match for dishes that highlight the umami tastes of mushrooms, and this crème sautéed chanterelle recipe is a beautiful accompaniment to […]

  • Executive Chef Matt Brandsey offers Mediterranean flair to grilled king salmon recipe

    Executive Chef Matt Brandsey was featured by The Seattle Times for his Mediterranean flair to grilled king salmon in this article Grilled King Salmon with Mediterranean Olive and Wild Mushroom Ragout Salmon Ingredients 1 1/2 pounds chinook salmon Canola oil Lemon Salt and pepper Mediterranean Ragout Ingredients 1/8 cup chopped Kalamata olives 1/2 pound wild mushrooms […]