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The Gaucho Gridiron
The Gaucho GridironSupplier Highlight – Oregon's Anderson Ranch Lamb
Experience our Special October Menu and Celebrate American Lamb with us!
by Chris S. Nishiwaki
Farm-to-Table dining has evolved from a fad to a way of life for many American lamb ranchers because it heightens the locavore experience, going from feed, to farm, to fork. Reed Anderson of Oregon's Anderson Ranch grows the grass on which his sheep graze, raises the animals, processes them on-site, and carefully selects his customers based on his stringent demands for quality. "You can taste the care and quality of Anderson Ranch lamb – they are great El Gaucho partners," said Chad Mackay, El Gaucho President and COO."
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The Gaucho GridironThe ABCs of Bourbon
"Did you know that bourbon was declared the national spirit by Congress in 1964? Fifty years later, whiskey is the fastest growing category in spirits, and millenials consume more spirits than any other generation while drinking less beer and wine. Based on current growth rate, it's predicted that in just six short years, by 2020, bourbon consumption will double." View ≫

The Gaucho GridironEl Gaucho Employees Visit Northstar Winery for a Wine Blending Experience
"Walla Walla, Washington – the place so nice, they named it twice!" locals like to say.

A select group of 30 employees from El Gaucho Hospitality boarded a bus last week for a picturesque road trip across the state to Washington's pioneering wine region. As we neared our destination at Northstar Winery, the increased anticipation was apparent, as one of us would call out familiar winery names as we passed their vineyards: Amavi, Va Piano, Sleight of Hand… just to name a few..." View ≫


The Gaucho GridironArtist Feature of the Month – Meet Josephine Howell, Vocalist at El Gaucho Seattle "You were born to help others live," Josephine's mother wrote to her. It was exactly what she needed to hear to help her, and her children, get out of homelessness.She had moved to Seattle from Chicago to find a better life. Recently widowed and with four children still at home, her two grown children encouraged her to move closer to them in the Pacific Northwest. Through a series of events, including suffering through domestic violence, Josephine found herself in and out of shelters and half-way houses, on and off for five years, with four children in tow." View ≫

The Gaucho GridironA Lesson in Scotch "Several El Gaucho employees recently had the opportunity to invest in their scotch knowledge, by spending some time with international Macallan ambassador, Kieron Elliott. In addition to being a scotch master, Kieron is also a Scottish actor, host, and comedian, with most recent works including the film "How to Train Your Dragon," TV show, "Deadliest Warrior," a host of the show "Aftermath," serves as a BBC Three continuity announcer, and much more. We knew we were in for a treat…and who doesn't love a good accent?." View ≫

The Gaucho Gridiron"Whiskey is Liquid Sunshine" – Two El Gaucho Teammates Recap Their Trip to Kentucky “Two of our Spirits Captains – El Gaucho Seattle's Dasha Mulein, and El Gaucho Bellevue's Lonnie Anderson, were invited to visit Jim Beam and Maker's Mark Distilleries in Kentucky. Not only was it an educational trip, they created a custom barrel of Knob Creek Rye, which will be available for our guests to enjoy within the next few months. Dasha and Lonnie recap their trip." View ≫

The Gaucho GridironEl Gaucho Chefs recap their trip to Wooster, OH to learn more about our favorite topic – BEEF! “Two of our chefs – El Gaucho Seattle's Executive Chef Matt Brandsey, and El Gaucho Bellevue's Sous Chef Sarah Brinlee, were invited to attend the Certified Angus Beef® Chef Summit held in Wooster, Ohio last week. The Chef Summit is a chef only event with sessions covering meat science, menu ideation, and product utilization. Chef Matt shares about his experience." View ≫

The Gaucho GridironEl Gaucho Beef – The Evolution to Include Grass-Fed, Kosher, and Wagyu “Our owner and founder, Paul Mackay, has been an innovator in creating the elite Certified Angus Beef® Prime brand, and continuing with Niman Ranch for a natural program (read our past three articles for the complete story). Our guests are also an important catalyst for what we offer, and those recent additions include grass-fed beef, kosher beef, and a unique "splurge" item to truly wow guests." View ≫

The Gaucho GridironThree's Company: The Evolution to Natural Beef with Niman Ranch “Just as you'd expect, beef-expert John Tarpoff is the epitome of a cowboy – complete with hat, boots, and deliberate talk. We met Mr. Tarpoff in the last chapter of our series on beef – he, along with our owner and founder, Paul Mackay, created the Certified Angus Beef® (CAB) Prime program. Fortunately for us, the story doesn't end there. Twenty years later, the two took the program a step further." View ≫

The Gaucho GridironBeef Round-up: Three El Gaucho Employees Travel to Kansas to Learn the Science Behind the Steak “Three of our employees attended a Certified Angus Beef® Chef Tour held in Wichita, Kansas last week. The Chef Tour started in 2010 and is an invitation-only, beef industry tour event, hosted by Chef John Doherty. The overall goal is to help attendees understand the story behind the steak. Sarah Brinlee, Sous Chef at El Gaucho Bellevue, shares about her experience..." View ≫

The Gaucho GridironEl Gaucho Beef and The Creation of an Exclusive Brand “It started with a cigar and a casual chat one evening in Whistler, B.C. Two men, though different in their chosen career paths, shared a common vision on how to set themselves apart from competitors: Quality. Those men were Paul Mackay, who, just four years earlier, opened El Gaucho Seattle in the model of its iconic namesake, and John Tarpoff, a meat packer from Rapid City, S.D., who was producing beef that was far exceeding the quality measures in place for both the Certified Angus Beef® brand and USDA Prime..." View ≫
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