Custom Cocktails for your Holiday Party Menu

December 20, 2017

Everyone needs a little inspiration on what to serve their guests during the holiday season. Whether you’re a wine connoisseur or a martini fan, this time of year gives you the perfect opportunity to experiment with your favorite libations. Check out some of our favorites, prepared by Herban Feast’s Food and Beverage Director Sean Klos:

House-Made Eggnog
12 egg whites
12 egg yolks
1 cups baker’s sugar
1/2 quart Old Forester Bourbon
1/2 teaspoon vanilla extract (preferably Mexican)
1 vanilla bean, split (with seeds removed)
1/2 cup brandy (E&J or Christen Brothers)
1/2 cup Caffè Borghetti
1/2 quart heavy cream
1 quart whole milk
1/2 quart vanilla or coffee-flavored ice cream


  1.  Separate the egg whites from the yolks. Keep both.
  2.  Mix egg yolks and sugar
  3.  Add in the Bourbon, Borghetti, brandy, Vanilla extract, Vanilla Seeds, Heavy Cream, milk, and ice cream.
  4.  Mix until incorporated (if you let the ice cream soften first it will be much faster)
  5.  Pour in to large storage container.
  6.  Whisk egg whites to stiff peaks. Should look like a meringue.
  7.  Fold the egg whites into the rest of the mixture and let that sit for at least three hours.
  8.  Whisk again and pout in to a pitcher.
  9.  For each cocktail pour into desired glass and top with fresh grated nutmeg. You can use ground if you do not have whole nutmeg.


Holiday Sangria
1 cup water
1 cup sugar
1/4 teaspoon crushed red pepper
1 large cinnamon stick, halved
4 allspice berries
3 whole cloves
1 star anise pod
2 cups cranberries Fresh if possible.
2 Granny Smith apples, diced
1 750-milliliter bottle Washington rosé
1/3 cup port (Ruby)
1/3 cup Solarno (or any orange-flavored liquor)
1/3 cup cranberry juice


  1.  In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.
  2.  Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about


Mulled wine
2 grapefruits
1 lemon
1 lime
200g caster sugar
6 whole cloves
1 stick cinnamon
3 fresh bay leaves
1 whole nutmeg (for grating)
1 vanilla pod, halved
2 star anise
2 bottles dry white wine


  1.  Use a speed peeler to peel large sections of peels from your grapefruits, lemon and lime.
  2.  Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the grapefruit juice. Add the cloves, cinnamon stick, bay leaves and 10-12 gratings of nutmeg. Toss in the halved vanilla pod and stir in just enough wine to cover the sugar.
  3.  Let simmer until the sugar has completely dissolved into the wine and then bring to boil. Boil for about 4-5 minutes, or until you’ve got a beautiful thick syrup. This creates a wonderful flavor by infusing the sugar and spices with the wine.
  4.  When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine.
  5.  After it’s warm (about 5 minutes) ladle it into glasses and serve. Garnish with Rosemary, Thyme or a candied sage leaf for appearance.
Our Own Fresh Bistro is Cooking for a Cause

May 1, 2015


We are so excited that our restaurant, Fresh Bistro, is participating in the American Heart Association’s event to kick off Stroke Awareness Month. Come celebrate Cinco de Mayo with a fiesta lunch that is both tasty and good for your heart! Fresh Bistro’s own Chef Shun Vigor will be at Pike Place Market’s Atrium Kitchen for a Heart Healthy Cinco de Mayo Cooking Demo, showcasing a few delicious and healthy Mexican-style lunch options and sharing them for you to try!

The event is hosted by the American Heart Association, American Stroke Association and one of their sponsors, Union Bank – and you’re all invited! The lunch is free and does not require a RSVP, so please join us! See you there!

When: Tuesday, May 5th from 12-1 pm

Where: Pike Place Market’s Atrium Kitchen (enter at 1433 First Avenue)

Why: Hosted by Brooke Fox of MOViN 92.5, the event will be a fun break from your day to enjoy a tasty meal and learn a little something about healthy living

Check out more of Fresh Bistro on our blog here and here, and follow along with them on Facebook and Twitter!


Herban Feast

Our West Seattle Restaurant, Fresh Bistro, is Celebrating 5 Years!

May 19, 2014

Our West Seattle Restaurant, Fresh Bistro, is Celebrating 5 Years!

We’re thrilled to be celebrating five amazing years in West Seattle!

Celebrating 5 Years

We hope you’ll join us for a two week special menu, showcasing favorites from our original menu.

They include appetizers such as:

Pan Fried Garlic Chive Cakes with crispy garlic chive rice cakes, sweet ginger sambal, soy lime gastrique, pickled ramps

Ahi Tuna Avocado Mango with sesame brittle, plantains, lime soy pudding, chili onion oil

And these entrees:

Cedar Seared Wild King Salmon with pea vines, morels, black garlic puree, salmon caviar, potato pea cake

Fennel Crusted Halibut with wine & butter spring veggie ragout, arugula pistou, fennel and micro green salad

 Fennel Crusted Halibut

And Kurabuta Pork New York with creamy white wine butter jus, morels, pea vines, spring peas, pan roasted French fingerlings

Kurabuta Pork

You’ll also go home with a sweet treat from our pastry chef!

It’s sure to be a full house, so make a reservation online today or call 206-935-3733. Fresh Bistro is online at and on Facebook at

Our Favorite Summer Salad Recipe: Featuring Romano Beans from BJ’s Garden

August 9, 2013

In the throes of summer there is nothing better than a delicious and filling salad. This is especially true when you can find many of the ingredients in your garden.  Thanks to our wonderful chefs, especially Chef Shun Viger at Fresh Bistro for sharing this favorite recipe. A featured ingredient is Romano Beans from our founder, BJ Duft’s beautiful garden on Vashon Island.


Photo courtesy of Smitten

Romano Bean Salad Recipe

  • ¾ lb of blanched Romano Beans.  Blanching requires you to fill a large stock pot with salted water.  Bring to boil, and toss in the beans for approximately 5 minutes.
  • 1 pint of grape tomatoes, halved.
  • Jar of Kalamata Olives, pitted.  You can buy them pitted!
  • Edible flowers for garnish

Halibut Cheek Fritter

  • 2 lbs Halibut Cheeks. Sous vide with light oil.
  • ½ lb English peas, blanched in salted water: see above.
  • 1 c Mayo
  • ¼ c Stoneground mustard
  • 2 TBSP Apple cider vinegar
  • Salt and pepper to taste
  • 3 c Corn flour
  • 4 Eggs
  • 1 ½ c Rice flour

To make the Halibut Cheek Fitter:  After you sous vide the halibut cheeks, let them cool and then shred by hand. Combine with peas, mayo, mustard, vinegar, 1 egg, 1 cup corn flour. Setup standard breading procedure with remaining corn flour, eggs, rice flour, and then portion cheeks with 1 oz scooper. Pan fry one fritter, check for seasoning.  Pan fry remaining fritters.

Grilled Leek Vinaigrette

  • 4 Leeks trimmed and grilled until they are charred on the outside, about 10 minutes
  • ½ C White wine vinegar
  • 1 ½  C Olive oil
  • 2 TBSP Minced garlic
  • 2 TBSP Minced chervil
  • 2 TBSP Honey
  • Salt and pepper to taste

To make the vinaigrette, Combine leeks, garlic, chervil, honey, vinegar into blender or food processor. Slowly incorporate oil until emulsified. Season to taste.

To assemble the salad combine ¾ lb of romano beans with 8 each grape tomato halves, 8 each kalamata halves into a mixing bowl. Add 2 tablespoons of vinaigrette and season to taste. Plate and garnish salad with 3 fritters, and edible flowers.

And voila!

You can just enjoy them to by visiting our West Seattle restaurant Fresh Bistro.

Join us for our Fall Tasting Event and Seattle Event Venue Showcase

August 16, 2012

Phew! The summer wedding season has kept us bustling and although it feels like summer has just arrived in the Pacific Northwest, we are already thinking about fall and winter catering menus and holiday events. Here’s a look at upcoming, not-to-be-missed events for checking out Sodo Park or sampling new items from our award-winning catering menu.  Save the dates and RSVP early!

Photo: Clane Gessell

Sodo Park Open House and Catering Menu Tasting: Wednesday, September 12th

Join us from 5-8 pm at our Seattle Wedding Venue, Sodo Park for our fall tasting event. Sample new menu items from our featured holiday, corporate and event menus and get a taste for the guest experience we are known for: innovative menus, stylish presentations and customized service. Our Open House event will also showcase some of our favorite Seattle event vendors, including photographer Shane Macomber, DJ services from Bamboo Beats, valet services by Butler Valet, desserts from Cake Envy AV/Italian Lights by Blue Danube and more to make planning your upcoming event easy.  To RSVP call 206-932-4717 or email by September 5th.

Within Sodo Open House and Herban Feast Catering Menu Tasting: Thursday, September 13th

Join us at Within Sodo for a fun tasting event that will feature spectacular rooftop views of downtown and delicious nibbles from our seasonally inspired Northwest catering menus. A former warehouse space, the Within Sodo venue houses two indoor rooms and also features a cozy outdoor fireplace to ward off late-night chills. Within Sodo is located at 2916 Utah Avenue South about one block north of our Sodo Park venue. To RSVP call 206-932-4717 or email by September 5th.

Photo: Monique Cheung

Tasting Event at Fresh Bistro: Sunday, October 21st

Can’t make it to our Sodo Park or Within Sodo Open House events? Not to worry. Our team is hosting a special, intimate tasting event at our West Seattle restaurant, Fresh Bistro. Save the date for Sunday, October 21st and stay tuned for more details as the date approaches. Or if you can’t wait, stop into Fresh Bistro anytime to enjoy seasonal small plates and culturally influenced dishes that inspire our catering menus. Fresh Bistro is open for dinner Monday through Saturday from 5 pm-10 pm and for brunch Saturdays and Sundays from 10 am-3 pm.

We look forward to seeing you all this fall!

For more information on Herban Feast’s Seattle or Bellevue catering services please

Happy Anniversary to West Seattle’s Best Restaurant, Fresh Bistro!

May 31, 2012

It’s been three years since we first opened the doors of our West Seattle restaurant, Fresh Bistro, and we have enjoyed watching the restaurant grow! From neighborhood newbie to ‘neighborhood gem’ (dubbed by OpenTable users), Fresh Bistro has become West Seattle’s go-to spot for Sunday Brunch with family, Happy Hour with friends, a weekday romantic dinner for two at Fresh’s popular Steak Night with half-priced wine, or even a family night out with its family friendly kid-menus and approachable fare.

Under the culinary creativity of Chef Dalis Chea and team, Fresh continues to create stunning locally sourced dishes that inspire our Northwest catering menu and showcase the bounty of our favorite local food producers in a friendly, everyone-knows-your-name environment.

And stay tuned this month, as Fresh celebrates the past three years with a flashback menu featuring popular menu items from when we first opened its doors. Here are a few photos of original menu items to wet your palate!

Photo: Monique Cheung

Photo: Monique Cheung

Photo: Monique Cheung

Drop by, say hi, and join us in celebrating three years of fresh fare in West Seattle this month!

For more information about our Seattle catering company, please contact us.

Herban Feast Supports Seattle’s Summer Charity Events

May 17, 2012

Summertime is the busy season here at Herban Feast, but it’s not all Seattle weddings and summer bbq’s, we make time to support some great causes and charity events too! Here’s where you’ll find us lending a hand this summer:

Taste of West Seattle, May 17th:

Taste of West Seattle

Now in its 7th year, the Taste of West Seattle is a can’t miss showcase of the best eats West Seattle has to offer.  Stop by our shared booth with Fresh Bistro and try our tasty nibbles including our summertime favorite, Creole Prawns with Herbed Grits. Tickets include tastes and drinks from 6:30 to 9:00 pm and proceeds help the West Seattle Helpline raise funds for families who face one-time emergencies.

Fred Hutchinson Premier Chefs Dinner, May 20th:

Fred Hutchinson Premier Chef's Dinner

We’re proud to again be hosting the Fred Hutchinson Premier Chefs Dinner at our award winning event venue Sodo Park. Featuring Northwest wines, hors d’oeuvres and a five-course dinner prepared by the Northwest’s premier chefs, this culinary adventure and auction has raised more than $3.4 million over the past 20 years to support vital research at the Hutchinson Center.

West Seattle Garden Tour, July 15th:

The West Seattle Garden Tour is a fun, family-friendly event that showcases beautiful gardens from around the West Seattle neighborhood. This year’s self-guided tour showcases nine fabulous residential gardens, including a former winning garden in the Pacific Northwest Gardens competition, and includes a noontime lecture by Lorene Edwards Forkner. As a non-profit organization, the WSGT is proud to donate net proceeds to support Seattle-based community gardens and other non-profits that promote horticulture, education, or the arts. We are proud to be sponsoring this event and hope you will come out and join us for the tour.

Hope to see you out at one of these great charity events!

To learn more about Herban Feast’s Seattle and Bellevue catering services, as well as our Seattle event venues, visit

Seattle Pig Roast Contest at Fresh Bistro

May 4, 2012

Seattle Pig Roast Contest at Fresh Bistro

It’s been almost 3 years since we first opened the doors of our West Seattle restaurant, Fresh Bistro, and we have enjoyed watching the restaurant grow! Under the culinary creativity of Chef Dalis Chea and team, Fresh continues to create stunning locally sourced dishes that inspire our catering menu and showcase the bounty of our favorite local food producers.

Photo: Robinson News

May 22nd will mark 3 years in business for Fresh and to celebrate and thank its fans for three great years, Fresh is hosting a giveaway on their Facebook page that will make pork lovers “swine” with delight. One person will win the ultimate private dining experience – a pig roast feast for 12 (valued at $600) with select accompaniments served up family style. Just as Fresh kicks-off pig roast season with a special Cinco de Mayo Pig Roast feast, you and your friends and family have a chance to take over Fresh’s upper dining room for a night and dine on swine to your pork-belly’s content. (Must be redeemed Monday-Thursday, on a mutually agreed upon date. See official rules for more details)

To Enter:

On the Fresh Bistro Facebook page, click the tab that says ‘Enter to Win a Pig Roast for 12’ and fill in some simple information. Next, tell your friends about the contest by sharing your special link and if they sign up too, you can score up to five extra entries. It’s that simple! The Dine on Swine contest winner will be chosen on Fresh Bistro’s 3rd birthday, May 22nd at 5 pm.

Fresh will also be celebrating Cinco de Mayo with the first pig roast of the year. The family style dinner will include one pound of pork per person, a trio of apps including Avocado and Shrimp Cocktail, Chicken Tinga Sope, and Braised Beef Empanadas, plus a variety of sides like Chipotle Corn Salsa, a Chili-Lime Grilled Cactus Salad, Rice and Chipotle Black Beans, and a Churro for dessert served with Horchata Ice Cream. All this for just 29 bucks! Only 50 spots available and you must make a resy, so call 206-935-3733 to get a seat for this delicious evening.

Cheers to pig roast season!

Dine Around (West) Seattle at Fresh Bistro!

March 6, 2012

Dine Around (West) Seattle at Fresh Bistro!

MARCH 6, 2012

Dine Around (West) Seattle at Fresh Bistro!

Hey friends, don’t miss out on a great opportunity to dine out at some of Seattle’s best restaurants this month including our restaurant, Fresh Bistro, during the tenth year of Dine Around Seattle! The only restaurant representing West Seattle, Fresh will be serving their Dine Around menu Monday through Thursday, March 1st through March 29th. You can get three delicious courses created by our executive chef, Dalis Chea, for just $30!

We suggest you make a reservation ASAP as this awesome menu is sure to book up quick! Call Fresh Bistro at 206-935-3733 or book your spot with Open Table here:

Here’s a look at the menu for this week:

Fresh Bistro is located at 4725 42nd Ave SW in the West Seattle Junction. See you there!

New menu at Fresh bistro ushers in Seattle’s Reluctant Spring

April 7, 2011

We’re excited to share Fresh Bistro’s new spring menu with you featuring creations from Executive Chef Dalis Chea that make us feel spring is here (even if it’s not quite yet) in a guest blog entry from RobRoy, Fresh’s front of the house manager.

Spring is reluctantly here and Fresh Bistro is ushering it in with a beautiful new menu. Chef Dalis has developed dishes that blend elegance into an already diverse menu. A fast favorite among regulars is the Spring Halibut served with a creamy ragout of spring peas, pearl onions, king oyster mushrooms and smoked ham shank – light yet satisfying both in look and taste.

We also added a steak treat for those of you who want steak night to be every night. The seared Sous Vide Beef Tenderloin served with buttered fava beans, patti pan squash, brown butter cauliflower and cauliflower crème for a hearty dish that will make your mouth water as soon as it is placed in front of you. Combine these new dishes with returning favorites like our Steelhead Salmon and our crowd pleasing Wagyu French Dip make for our most enticing menu yet.

If you are one of our loyal Happy Hour fans you will be elated to hear about the return of Pork Belly Banh Mi Sliders! Combined with our already rockin Bento, new wines and tasty cocktails make happy hour at Fresh one of the best in the city.

Fresh loves West Seattle and we thank you for your continued patronage and hope to see returning customers as well as those of you who have not yet tried our fabulous menu.