Drink Like a Bartender: Thin Mint Mocha

jamie edit.jpgNeed a delicious holiday cocktail? Our Bar Manager Jamie-Paul Rizzo (pictured above) has crafted a concoction to please even the most persnickety pundit of libations.  It’s the perfect balance of the rich, sweetness you expect from white chocolate, kept in check by the drink’s bold bouncer – Cafe Umbria coffee- with a finale of wintery peppermint.

ENCORE!

Monsieur Rizzo agreed to share the recipe for this palate pleaser (and many more to come) in this month’s Drink Like a Bartender.

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Thin Mint Mocha

1 oz. Godiva White Chocolate Liqueur
1 oz. peppermint schnapps
.5 oz. white creme de cocoa
Topped with Caffe Umbria Arco Etrusco blend, whipped cream, and sprinkled with grated dark chocolate

Make it at home or swing by the tent and order one from our mixologists.

Naughty and Nice

Naughty and NiceSugar and spice, all things naughty and nice!  Captain Smartypants returns to the spiegeltent with some of Santa’s sauciest helpers,  Sensible Shoes and  Drag Chanteuse Arnaldo! for one night only, December 21!

We could tell you all about how wonderful this evening is going to be. We could tell you how the performers are fabulous and that this will be a holiday concert extravaganza unlike any other. We could tell you all of this, but we would rather explain all of this, THROUGH THE MAGIC OF VIDEO!

Prepare for holiday delights:

Obviously this show is for grownups. Bring your ID, we’ll serve the holiday cheer.

Get More Details and Tickets!

*Remember this show is completely different from our dinner show.

Perfection Trifecta

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Sometimes the stars align and shine their radiant light down on the world for all to bask in their celestial light.
Friends, one of these glorious moments is in fact upon us. For one delightfully elegant evening we will have six of the most celebrated chefs in the Pacific Northwest under one tent. Culinary icons Tom Douglas, Holly Smith, Ethan Stowell, John Sundstrom, and Sabrina Tinsley join our very own circus chef, Erik Carlson to present a sumptuous fall menu. Each of these masterfully crafted courses are to be expertly paired with delicious wine selections.

And it doesn’t stop there!

Special performances are to be peppered throughout the evening from:
Ann Wilson
Ariana Lallone
Frank Ferrante
Les Petits Freres
Martha Davis
Norman Durkee
Rachel DeShon
and the Circus Stars of Tomorrow (now featured in our family production Tambourine Submarine)
All emceed by Kevin Joyce!

Get Your Tickets Now!

Hail Caesar! Forbidden Oasis Packs Heat

Photo Credit: Alan Alabastro

The press is head-over-heels for Hail Caesar! Forbidden Oasis. This Saharan-style adventure’s reviews are no mirage! The performance packs heat to keep all of us warm over the long, grey winter. Get your swim trunks on and let’s see what the press have to say:

“A gleefully gaudy banquet of aerial acts and acrobatics, tap dancing and clowning…The talent sizzles” -The Seattle Times

“You’re not just buying dinner and a show, but a lavish evening-length party.” -Seattle Weekly

“Burlesque- era comedy, lots of audience participation, brassy vocals, and circus-style spectacle” -Talkin’ Broadway

“Frank Ferrante  our hilarious host, is such a doll. He is the kind of relative you wish you had at holiday gatherings because he makes every scene a riot.” Examiner.com

“Weber’s ease and obvious joy in the air is moving, glorious and inspiring.” -Edge Seattle

“Wayne Doba and Andrea Conway-Doba bring humor and old vaudeville charm with their dancing, singing and skits. ”  -Bellevue Reporter

“A delicious dinner that is as unique and pretty as the show.” -Christian Pop Culture at Examiner.com

Here’s what our Facebook fans are saying:

“this is a show EVERYONE MUST SEE! Great value, dinner, Vegas quality or Cirque du Soleil quality talent. So special. My mouth is sore from smiling, laughing and in ‘Awww’ from tonight with the talent, strength, muscle…what else do I say of this show? Spectacular…go see when in Seattle.”

“Best night ever, thank you so much for and awesome show!”

“We had such a great time… glad we were able to get some love spice!”

See what all the buzz is about, get your tickets now!

Tambourine Submarine Makes A Splash

 

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Photo Credit: Bob Suh

“If your kids enjoy bouts of dancing to zippy music mixed with awesome theatrics and acrobatics, then this show is sure to please.” -ParentMap

“Tambourine Submarine takes the entire family on an uproarious ocean adventure.” -Seattle’s Child

“Your whole family is going to love this newest show!” -Macaroni Kid

“We had the best time. No really, it was the best time, and I bought both of the Recess Monkey albums for sale after the show so we could keep jamming on the ride home.” -Trekaroo

“All the kids were fantastically cute, particularly the little hula performers. The music was fun and lively… Duo Madrona’s acrobatic talent will leave you positively stunned!” -Reviewinit

See what all the motion in the ocean (WAVES) is about!

Circus Chef Mentors

Executive Chef Erik Carlson sat us down to answer a few questions about his new protege he has been mentoring:  Samantha Hoehne, Senior at Monroe High School and a culinary student at Sno-Isle Tech. Here’s the scoop (or spatula):

1) What do you enjoy most about being an executive chef?

I love the food service industry. I love the duality, that it can be a mainstream art form AND our jobs to feed others. I love the intimacy of feeding people (which is such a personal thing). That being said, my all-time favorite reason  for being a chef is creating new and exciting menu items with such great local resources. We (chefs) are the new rock stars!!

2) What are some key steps to make a menu?

The first step is to know your guests. Second, here at ZinZanni, I do a lot of research. I investigate the era or the main characteristics of the upcoming show and develop the menu to run parallel. Next I  brainstorm, writing what sounds great with no rules. Then I develop the recipes for my menu. This leads up to the big one: tastings and re-writes. Finally, complete the recipes, price them out, and train the staff.

3) What were the steps you had to take to become an executive chef?

In the beginning it was just lots of hard work. After that I chose to go to culinary school. Right out of school I found a chef I really wanted to apprentice with and bugged him until he took me. After five years of working under him and learning tons, I went out and started working with other chefs and developed my style through observation.

4) What do you feel is the most important part of your job?

Each job is so different for each chef. Here at ZinZanni I believe the most important role I play is to design and deliver a menu worthy of a world-class theatre/circus show. On a personal note, I aim to create a unique kitchen experience that is very positive and fosters a high level of creativity and energy for all my team members.

5) What kind of education did you go through?

A lot of my training was from my grandmother actually. She taught me what it meant to really love feeding people. After that I worked through all the positions I could then went to culinary school. Upon graduation I apprenticed under Chef Brian Poor for five years. However, I firmly believe that in our industry a chef’s real education comes from trial and error.

6) What is some advice you would give to younger people who want to become an executive chef?

Understand the service industry first. We work when others play. Being a chef requires a lot of sacrifice and a mountain of hard work. Don’t be afraid of hard work. Pay attention to everyone cooking around as almost every one of them will have some knowledge you do not. Embrace your failures and learn from them. Develop a ‘taste library’. This is the area in a chef’s brain where through time spent they can ‘taste’ a menu by just reading it

7) What do you feel are some of your greatest accomplishments in the culinary world?

Well, I am very proud of what we put out nightly. I think we truly have forged new ground in ‘dinner theatre’. I am extremely proud of my FareStart Dinner, it was a culinary dream of mine to do an ‘Alice in Wonderland’ dinner, and it was amazing! I have had several recipes published that I am proud of too.

8) How does Teatro ZinZanni differ from other restaurants you have worked in?

Well, it is actually closer to a banquet kitchen than a restaurant. Our shows and menus are themed  and have unique design challenges:  a 12-foot slide we send our desserts down or we have to make sure is or plates are ‘danceable’ (each course has a choreographed dance routine with full plates in the server’s hands). We have a 4-month menu rotation that requires a complete re-write with supportive recipe pieces each time.

9) What is the most difficult part of your job?

I am lucky in that I really love what I do. So, I guess the difficult parts are the same as always, lots of personal time sacrificed. I work some very long weeks when the shows ‘changeover’.

10) How do you feel becoming a mentor?

At first, I was very nervous, as this was my real teaching chance. I have always been nervous about being a mentor.  I’ve always felt like the guy who’s cooking. What do I have to impart on others? Upon reflection I realize the 25+ years of experiences have given me some insights, things that are second nature to me, things I thought everyone knew. After meeting Sam,  I felt more at ease. Her disposition seemed great for my first shot at mentoring and I get to help her design menu items, my real joy. Now, I can’t wait to get started because  this will be fun and beneficial to us both.

Mistress of All Hallow’s Eve – Joey Arias

Joey Arias

“The impression a Joey Arias performance leaves on your psyche is like the impression the sun makes on your eyeballs—blink all you want, it’s never going away. He crackles with dark electricity and sings like Billie Holiday and radiates enigmatic sexuality.”

Christopher Frizzlle, The Stranger

 

Come ghouls and goblins to see the spook-tacularly prolific and bona fide NYC icon, Joey Arias, for one night only under the velvet-topped tent! Costume contest, prizes, cocktails and so much more (21 & up only).

More, More, More (and tickets too)!