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Holiday slush

It has nothing to do with bad weather.

It should not be brown, it should not make your frown.

It’s not the kind of slush that belongs on the ground.

It’s the kind that belongs in a glass on your dessert table this season.

It’s called granita.

granita

It’s easy to make, sophisticated (20 points above 7-11 slushies, and 2 points below Grace Kelly) and it will be the perfect dish to have at your next holiday event.  With everyone filling the table with gut bombs, this is refreshment in a glass.  If you spike it with grappa or brandy, it can double as a digestif. Here are a few recipes:

Cranberry Granita, courtesy of Alton Brown and The Food Network
2 cups water
5 1/2 ounces cranberries, approximately 1 1/2 cups, washed and sorted
3/4 cup granulated sugar
1/2 teaspoon lime zest
Directions
Place the water, cranberries and sugar into a small saucepan, set over medium-high heat and simmer until the berries begin to pop, approximately 7 minutes. Remove from the heat. Puree with a stick blender, blender or food processor, for 1 minute. Pass the mixture through a fine mesh strainer directly into a metal 13 by 9-inch pan. Do not press on the skins. Simply allow the juice to drip through the strainer. Add the zest and stir to combine. Place in the freezer until set, at least 6 hours and up to overnight. Once frozen, scrape the mixture with a fork to create a shaved ice texture. Serve immediately.

* If you are tasked with bringing a dessert and booze, or a dessert wine, consider a boozy granita. *

Pear and Limoncello Granita, courtesy of imbibe magazine

1 cup water

2 cups Riesling (see note)1/2 cup granulated sugar

2 ripe pears peeled, seeded and cut into chunks
1/4 cup limoncello

Mix together water, 1 cup wine and sugar in a medium saucepan and bring to a boil. Add pears, reduce the heat to low and simmer for 10 minutes. Let cool slightly in cooking liquid. Drain the pears, reserving the cooking liquid.
Puree the pears in a food processor until smooth. You should have 1 cup of pear puree. Transfer to a mixing bowl.
Add the cooking liquid, limoncello and remaining wine to the bowl. Mix well. Pour into a shallow pan that will fit into the freezer, such as an 8 X 8-inch cake pan, and freeze.
Gently stir the granita every 2 hours or until frozen. This allows the mixture to freeze without separating and gives a proper crystal-like texture.
Once the granita is frozen, scrape the mixture with a spoon or ice cream scoop and serve immediately. Garnish with lemon zest or a sprig of mint

 

Granita Bellini, courtesy of Shaina Olmanson and Harvard Common Press via Seattle Magazine

For 8 of these refreshers, combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat and cook, stirring frequently, until all the sugar is dissolved. Remove the simple syrup from the heat and cool slightly. Then combine 3 medium-size peaches that have been peeled and cut into wedges, 1 tablespoon lemon juice, and that simple syrup in a blender and pulse until smooth. Spoon approximately 1/4 cup of puree into each of 8 tall pint jars, then cover, freeze for 2 hours, and stir each glass with a fork. Continue to freeze for an additional 3 hours, remove the jars from the freezer and uncover, loosen the granita mixture one more time with a fork, then top off each jar with Prosecco and serve immediately.

 

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Enjoy!

 

 

Peter Pan is coming to our Thanksgiving Dinner…David Bowie R.S.V.P.ed

It’s almost Thanksgiving.  You might be spending it with your girlfriend’s vegan family (don’t forget the raw, soy chocolate pudding), or at an office misfits dinner.  You might be tagging along to your weird neighbor Al’s Star Wars-themed  feast (don’t tell me they’re making you dress up as Chewbaca…), or you might end up at Denny’s- at least it’s not frozen turkey.   You might be sitting across from your third cousin Debbie and her yappy dog, Fluff Fluff who attacked the turducken so you have to eat hot dogs instead.

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You might even be hopscotching between families, starving yourself the day before to fit in three servings of Turkey and Grandma Pat’s, Grandma Lou’s, and Grandma Lacey’s Pumpkin Pie.   You might  skip dessert because listening to three hours of political arguments (who’s the mayor again?)  makes you physically sick.  You might feel like you’re in a scene from Meet the Fockers, The Stepford Wives, Portlandia, Hell’s Kitchen, or Reno 911.

That is the nature of Thanksgiving.  It’s tradition to feel uncomfortable, anxious, and overstuffed.

It’s NOT common to hand-pick the guests around the table, to choose your company, to skip tradition.  Well, we’re not common.  We are taking a moment out of holiday planning and the chains of tradition to dream up our Thanksgiving guest list.  Fluff Fluff is definitely not invited.

 

 

1. Peter Pan.  He flies.  That is so cool.

2.  Sarah Palin.  She is funny and nifty.  We have recruited her to hunt down our turkey.

3. Martha Stewart.  She’s  not actually staying for dinner. We just need someone to organize the feast, get all the details sorted out and such.

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4. Nigella Lawson.  She is more enchanting than Martha.  She can stay for dinner….and make dessert

5. David Bowie.  He is dashing.

6. Chelsea Handler and David Sedaris.  They’ll have  funny stories.

7. Fred and Ginger.  They may not be current, but they’re a lot spicier than Derek and Julianne Hough.  We want to dance.

8.  Atticus Finch.  We need someone to remind us to be thankful.

9. Houdini.  We are expecting entertainment to be of the highest caliber.

10. The Pink Panther.  He’s so cheeky.  And pink.  And he will fit right in.

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11. Jessica Rabbit.  Who can resist the glamour?

12. Patsy Cline and Johnny Cash.  They will make a festive duet.

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We hope your Thanksgiving turns out to be as festive and fantastic as ours will be.  We have the perfect venue for you if you decide to have your own holiday feast of epic proportions.  *Guest list not included*

 

 

 

The Georgetown Stables + Halloween = Headless Horseman Party

 

Headless Horseman

If you were looking for the perfect destination to throw an Industrial-meets-Americana Headless Horseman Party, then you came to the right place.  There a few spots open in our October calendar, so check out these links for quick ideas to get your party together:  

http://www.pinterest.com/halloweentreats/sleepy-hollow-headless-horseman-party/

http://www.johnnydeppweb.com/ (It’s legitimate inspiration- he played Ichabod Crane in the late 90’s)

http://seattlehaunts.com/georgetown-morgue/ ( a great pre-party destination)

http://www.pinterest.com/jesscoot/halloween-brunch/ (This is Seattle.  People are ready for a party at any hour, and the morning fog makes breakfast the scariest time of day)

If you need more inspiration, Drink of The Week presents the Headless Horseman in liquid form:

This cocktail is usually made with clear vodka. But its Halloween-appropriate name just screams out for black vodka to make the spooky even spookier.

Ingredients:
2 oz black vodka
3 dashes bitters
Ginger ale

Directions:
Pour the vodka and bitters into a Collins glass. Fill the glass with ice, then pour in ginger ale.
Garnish with a slice of blood orange.

 

If you have more time, here is the Martha Stewart twist on boozy Headless Horsemen, brought to you by Midwestern Home Magazine,  It looks intense; you might need a double-shot of espresso before attempting.  

2 ounces dark rum
1 tablespoon spiced pumpkin butter (see recipe)
1/2 ounce Demerara simple syrup*
Hot water to fill
Garnish: Cinnamon stick

Mix all ingredients (except garnish) in a large mug and stir a few times to melt the butter. Garnish with the cinnamon stick.

*To make Demerara simple syrup, combine equal parts water and Demerara sugar in a saucepan over medium heat and stir until sugar dissolves. Remove from heat and let cool, store in sealed container, and refrigerate.

Spiced Pumpkin Butter

1 pound (4 sticks) salted butter, room temperature
1 15-ounce can pure pumpkin
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground allspice
1 teaspoon ground cloves
1/2 cup dark brown sugar

 

 

 

November Art Attack

Another Fabulous opportunity to check out the thriving Art Scene in Georgetown November 9th from 6-9 pm. Enjoy dinner at one of the delicious Georgetown restaurants then meander threw the quaint streets discovering all the art on display. Georgetown also has many great waterholes to quench your thirst. Hope to see you there!

 

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April 2011 Art Attack

It’s almost that time again…that’s right, ART ATTACK!

April Art Attack will be held on April 9th from 6-9pm, and we are very excited about our artist line up at The Stables this month. The show will be curated by Twilight Artist Collective and features art by seven of the West Seattle gallery’s artists.

The line up includes: Curtis Ashby (CASH), Jenna Colby, Twozdai Hulse, Xavier Lopez, ninjagrl, Rick Simpson and Linus Von Moos.

Georgetown truly comes alive every second Saturday and there is plenty of great art to see! Check out the Georgetown Art Attack map for a full directory of all participating businesses.

FAQ’s

How do I pay?  We will invoice you electronically or you may mail a check to our West Seattle office.

Can I use my own caterer?  Yes you can provide food any way you like.

Can I come in early to set up?  Yes if the venue is not in use, you can arrange to come in early.  You will be billed at the applicable hourly rate.

Can we move the furniture?  Yes, you can move furniture to customize the look of the venue.  If you would like The Stables staff to move furniture for you before or after the event, please indicate which furniture.  You will be billed at $40 per hour per person for this service.  Antiques must be moved by staff.

Can we move out the couch to create a dance floor?  Yes, please see above.  We are happy to move the couch out completely to our onsite storage barn for the duration of your event.

Do we have to hire a Stables employee for our event?  One employee is provided to you at no extra charge.  This person is available to guide your set up, answer questions, trouble shoot during the duration of your rental and guide you with the exiting requirements at the end of the night.  In some cases we may require you to hire additional staff to make sure your event remains safe and legal.

Do we have to get a banquet permit even though this is a private event?  Yes, The Stables still requires you get a banquet permit.  Please order your banquet permit online https://liq.wa.gov/licensing/online-banquet-permit

 Can we sell drinks at our event?  No, Washington State law does not allow private venues to sell drinks without special permits.

How do I find a bartender?  Anyone who has a class 12 liquor permit can bartend you event.  Their are local hospitality services that can provide you with a bartender.  Options include:  The Invisible Host and Tuxedos and Tennis Shoes.

Can you wave the insurance rider for my event?  We only wave this for events that have no foreseeable risk.  This is never waved for events serving alcohol.

Is the Airstream outside part of the venue?  The Spartan Airstream is our staff lounge.  You are welcome to take pictures with the Airstream!

What is the clean-up requirement?  We ask that all interior and exterior furniture is returned to its original location, that garbage is place in the recepticles and that all décor is removed.

What is the fee if I would rather not clean up anything after my event?  We will charge you $40 per hour, per person for any clean-up not included in your rental.

What if we are unable to exit the venue at the specified time?   We will charge you the applicable hourly rate by the ½ hour for any overtime.

Rental Requirement Checklist:
Contract
Liability Insurance
Full rental payment
Full damage deposit payment
Banquet Permit

We hope this answers any questions that are not clear in your contract or on our website.  For additional information please email mary@georgetownstables.com