Gaucho Gridiron

Beef & Liberty for All since 1953

  • Employee Highlight – Meet Joe Vego, El Gaucho Tacoma’s General Manager

    “The best advice I ever got was, ‘No excuses, just results!’ To this day it is my personal motto,” explains Joe Vego, El Gaucho Tacoma’s newly named General Manager. That philosophy has certainly earned him his recent promotion. Joe was born and raised in Tacoma, attending Woodrow Wilson High School and Tacoma Community College. He […]

  • Supplier Highlight – Foraging for Fungi

    The very climate that gives the Pacific Northwest its damp reputation, makes it a special place for mushrooms. The unique weather patterns and right mixture of moisture, shade, and elevation make our area a thriving breeding ground for prized culinary mushroom varieties. Wild mushrooms are found by foraging in our rain forest and mountain areas. […]

  • Which Whiskey Gets the Rose?

    Mark Joseph and Matthew Meskel have been staples at El Gaucho Portland as bartenders for years – over 15 years and 14 years, respectively. They recently had the opportunity to travel to Kentucky to blend a barrel of Woodford Reserve bourbon exclusively for El Gaucho. Mark writes about their trip in this recap: We have […]

  • 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 […]

  • Gillian’s Adventure to Oregon Pinot Camp 2015

    Our family of restaurants constantly works to bring our guests the best that the world has to offer. An important component to accomplish this is through the continuing education, training and professional development of our employees. We offer opportunities for all of our employees to further their knowledge so that they can continue to be […]

  • Have a Hoot with us at HOOTENANNY this Saturday!

    Sunshine in Seattle on the water – there is no better way to celebrate a quintessential summer! Join us for the 15th annual Hootenanny, AQUA by El Gaucho’s annual signature summer event, on Saturday, August 8th from 3:30-5:30 pm. Soak in the sun on Pier 70’s expansive outdoor deck, overlooking the water and amazing Seattle […]

  • A Word from Chad ~ August 2015

    My wife and I attended a memorial service this week for a friend who passed away too early in life. One of the speakers described him as being a ‘gentlemen from another era.’ What is profound and shocking to me is that it’s uncommon for people to behave that way anymore. Somehow, across a few […]

  • Meet Corey Hightower, El Gaucho Portland General Manager

    “My father always taught me that ‘good enough’ doesn’t cut it. Give your all in each task, job or opportunity. No one gets very far by doing the bare minimum.” Corey Hightower, or “Core” as the crew calls him, took his father’s advice and his hard work has paid off, as he was recently promoted […]

  • Grilled Sockeye Salmon Recipe by Executive Chef Jonathan Garcia

    Grilled Sockeye Salmon with Warm Chipotle Mushroom and Corn Salsa Executive Events Chef Jonathan Garcia was recently featured by The Seattle Times for sharing his delicious Grilled Sockeye Salmon recipe. Check out the article here. Salmon ingredients 1 1/2 lbs Sockeye Salmon divided into four individual portions 1 1/2 tablespoons olive oil Salt and pepper […]