Gaucho Gridiron

Beef & Liberty for All since 1953

  • 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 […]

  • A Word from Chad ~ October 2015

    “Whidbey Approach. Cherokee N5165S declaring an emergency. I’m losing my engine.” These were the last words I thought I would say when I picked up my son and neighborhood friend from Camp Orkila on Orcas Island last month. It was a sunny day and we were well into our flight over Whidbey Island when it […]

  • “Whidbey Approach – I’m losing my engine!”

    By Chad Mackay, El Gaucho Hospitality President and COO I’ve always loved to fly. I grew up in a family of pilots – my dad was a bush pilot in Alaska and his brother, my uncle Don, retired as a 747 pilot. They built kit planes growing up, and I inherited that same fascination with […]

  • Supplier Highlight: Certified Organic Tonnemaker Farms

    “We don’t own the land, but have borrowed it from our grandchildren.” El Gaucho Corporate Executive Chef Ken Sharp was at the forefront of the movement to source local products for his menu ingredients. In keeping with our model to use the best tasting products in the world, Ken looked to partner with a local […]

  • 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 […]

  • A Word from Chad ~ September 2015

    Since launching these monthly newsletters last year, we’ve received feedback from some of our guests that they like hearing more about restaurant news and upcoming events. If that’s you, here’s my shameless plug on why you should dine with us: starting today, we are launching a new program, highlighting suppliers each month. In September, we […]

  • 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. […]