Earlier this week I posted the announcement about an informal get together on Sunday night November 7th for those arriving early for the PASS Summit. After a few more calls with the team at Lowell’s we’ve worked things out so that we’ll have the entire restaurant to ourselves from 6-8 pm (and maybe a bit later depending on things go) and rather than a buffet that you might or might not like, the kitchen will be open and you can order whatever you want that fits your budget and appetite, and the bar will be open for the duration as well.
Attendance is open to anyone attending the Summit. Spouses are welcome, dress is casual, and it’s pay as you go. We’ll try to do name badges at the door and if you’re new to the Summit we’ll make sure you meet some new people. You can sit for a quiet dinner, jump into the conversations, it’s up to you. No sponsors, no messages, no raffles, no games, just a chance to enjoy dinner and conversation with people in your profession. We need a quiet evening before the chaos begins!
If you’re planning to attend please register so we have tell the restaurant how much staff they’ll need.
Here’s a quick list of the 48 people that are planning to attend so far, we’ve got room for about 100 more!
Aaron Bertrand, Amber Jorgenson, Amos Livingston, Amy Howard, Andrew Clarke, Anne Boyett, Arlene Gray, Brian Garraty, Chris Nilsson, Christian Bahnsen, David Smithey, Debra Grasley, Dmitri Korotkevitch, Don Gabor, Girma Demissie, Jack Corbett, Jason Horner, Jessica Moss, Jose Chinchilla, Karen Wallace, Karla Landrum, Kendal Van Dyke, Kevin Tomsovic, Kevin Edmisten, Kim Talley, Michael Wells, Mike Anderson, Mike Rowe, Niko Neugebauer, Pam Shaw, Pascal Hasler, Pedro Lopes, Rick Heiges, Rob Long, Rodney Landrum, Sandra Mueller, Scott Klein, Scott Stauffer, Scott Rouse, Shawn McGehee, Sri Sridharan, Tina Weissenburg, Tony Davis, Vamsi Bogullu, Wayne Stubbs, Xidan Zhou
And here’s the menu to save you clicking through:
Lowell’s Award Winning Clam Chowder / cup-4.5 / bowl-6.5 / sourdough bread bowl-8.5
Dungeness Crab Cocktail / in a lettuce cup with cocktail sauce on side / 16.
“Blackened” Fresh Alaskan King Salmon Quesadilla / In a large grilled flour tortilla with2 cheeses and green onions. Home-made pico de gallo & roasted tomatillo salsa, sour cream on the side / 15.
Dungeness Crab Cakes / Home-made & served with chipotle-ailoi sauce on side / 16.
Calamari Strips / Cut from Squid Steaks, seasoned & fried, aioli sauce on side / 12.
Chicken Strips & fries / bbq sauce on side / 9.
Prawn or Bay Shrimp Cocktail / in a lettuce cup with cocktail sauce on side / 12.
Crab & Shrimp “Louie” / Dungeness Crab, Oregon Bay Shrimp, Mixed Greens, Tomato, Cucumber, Red Pepper, Hard Boiled Egg & 1000 Island Dressing & sourdough roll on side / 19.
“Blackened” Fresh King Salmon Caesar / Traditional tossed Caesar Salad topped with fresh salmon filet, parmesan cheese and garlic bread/ 16.
Grilled & Chilled Veggie Salad / Seasonal Vegetables from Pike Place Market, picked daily, grilled over flame, chilled and tossed in our home-made balsamic dressing / 14.
Spinach-Bay Shrimp Salad / Home-made Lemon Zest-Dill Dressing & sourdough roll on side / 15.
Northwest Chopped Seafood Salad / Dungeness Crab, Oregon Bay Shrimp, artichoke hearts, cucumber, tomato, broccoli, mixed greens all tossed in our balsamic vinaigrette. Sourdough roll on side / 19.
OUR UNIQUE MARKET SANDWICHES
Fresh Wild Alaskan King Salmon Filet Sandwich on grilled Kaiser Bun with lettuce, tomato, onion and tarter sauce on the side / 14.
Rustic Tuna Melt / with mozzarella, tomatoes and chipotle-mayo on grilled rustic rosemary bread / 13.
Grilled Chicken Breast, Bacon and Swiss Cheese with lettuce, tomato and mayonnaise on grilled Kaiser Bun / 11.
Classic Reuben / Thin sliced corned beef on thick, grilled light rye with sauerkraut, Swiss cheese and 1000 island dressing / 12.
Garden Veggie Sandwich / Toasted multi-grain bread with pesto, sprouts and fresh garden vegetables picked daily in the market / 12.
Fresh Roasted Turkey Breast, Swiss and Bacon on Toasted Sourdough bread with lettuce, tomato and mayonnaise / 12.
Roasted Sirloin-Mozzarella Dip / on baguette with grilled onions & mushrooms, au jus on the side / 12.
Hot Open Faced Turkey Breast / on thick sliced white bread, covered with turkey gravy. Mashed potatoes & cranberry sauce on the side / 11.
Black Angus Cheddar Burger / On Kaiser bun with mayo, lettuce, tomato and onion, pickles on side / 10.
Grilled 3 Cheese, Tomato & Avocado / Swiss, mozzarella & cheddar cheeses, tomatoes and avocado on thick sliced white bread / 10
Lowell’s Dungeness Crab Cake Roll / on a grilled pioneer roll with shredded lettuce, sliced tomatoes and chipotle-aioli sauce on the side / 18.
Lowell’s Alaskan Cod Roll / on a grilled pioneer roll with shredded lettuce, sliced tomatoes and chipotle-aioli sauce on the side / 12.
FRESH NORTHWEST SEAFOOD PLATES
Lowell’s Famous Wild Alaskan Cod Fish & Chips, filleted and hand breaded daily Japanese Bread Crumbs, then fried crisp. Served with Slaw & Fries / 13.
Dungeness Crab & Shrimp Melt / Open-Faced on Grilled Rustic Rosemary Bread with Herbed Cheese over the top. Caesar Salad on the side / 19.
Mixed Seafood Grill includes a Fresh Salmon Filet, Dungeness Crab Cake and three Grilled Tiger Prawns. Sauteed Seasonal Vegetables and Rice/ 28.
Fresh Manila Steamer Clams in White Wine-Butter-Herb Broth with Garlic Bread & Drawn Butter on the side / 16.
Fresh Wild Alaskan King Salmon Filet, Grilled Simply with light Herb Butter. Rice & Veggies on side / 19.
Fried Combination Platter with Two Pieces of Hand Breaded Cod, Four Hand Breaded Tiger Prawns and Clam Strips /24
The Best Northwest Fish Tacos with Alaskan Cod grilled on Soft Corn Tortillas. Shredded Cabbage, Hand Chopped Pico de Gallo, Cotija Cheese & Chunky Avocado Salsa Fresca on top and Roasted Tomatillo Salsa on the side. With Southwestern Vegetarian “3 beans” on side / 13