Executive Chef Bobby Moore of Barking Frog's Signature Dish-Grand Marnier Prawns

Grand Marnier Prawns as seen here from a catered Event Success wedding, from Chef Bobby Moore of Barking Frog, are amazing!  Enjoy at the restaurant, Willows Lodge-Fireside Lounge (they’re on the Happier Hour menu) or for the DIY chef in us all, enjoy making them yourself. 

Bon Appetito!

Grand Marnier Prawns-Photo by Azzura Photography

GRAND MARNIER PRAWNS

20 - prawns                                                 
1 ½ cups corn starch 

Sauce:

1 cup Grand Marnier                                       
3 Tablespoons. dried orange zest (pulse in a coffee grinder)   
4 cups orange juice                                            
2 cups mayonnaise                                                         

For the sauce, add the Grand Marnier to a sauce pan and burn off the alcohol, cool immediately.

Reduce in a separate pan the orange juice to a syrup and cool immediately.  

Combine the Grand Marnier, orange syrup and pulsed orange zest powder with the mayonnaise and refrigerate.

To cook the prawns, heat canola oil or frying oil to 350 degrees. Dust the prawns in the cornstarch, shaking off any excess starch. Fry the prawns until crispy (about 2 minutes) and drain on paper towels. In a large bowl, toss the hot prawns in the Grand Marnier mayonnaise to coat.

From Bobby Moore, Executive Chef, Barking Frog. 

Taste Chef's Signature Dish at Weddings in Woodinville on January 26th, 2014 at Willows Lodge-tickets available through Brown Paper Tickets.

Thanksgiving at Willows Lodge with Chef Bobby Moore

Thanksgiving is a time to celebrate with your family.  In keeping with this tradition, The Barking Frog's Chef Bobby Moore has been busy creating holiday menus showcasing the rich bounty of the season.  Start a new tradition this year and make your reservations today!

Thanksgiving Dinner in the Barking Frog
Thursday, November 28
1:00PM-8:00PM

This year you’ll enjoy a very special Barking Frog a la carte menu that is anything but ordinary, inspired by the bountiful fall harvest. Start your evening off with a warm Apple & Chestnut Soup and Chef Bobby’s Organic Turkey Breast with Turkey Confit Bread Pudding, Whipped Yukon Gold Potatoes, Honey Glazed Baby Carrots and Haricot Verts, Cranberry Sauce and Turkey Gravy. Pastry Chef Matt Kelley has created an Apple Cranberry Crumble with Cinnamon Stick Ice Cream as well as Pumpkin Panna Cotta and Chocolate Pecan Pie. It’s enough to bring a smile to your face.

Click here to view the menu

For reservations, please call 425-424-2999.

Thanksgiving Dinner Buffet in the Sammamish Ballroom
Thursday, November 28
4 – separate seatings as 1:00PM / 1:15PM / 4:30PM / 4:45PM
$65.00 per person / $35.00 children ages 6 -12 (children 5 and under are free) Plus tax and gratuity

Click here to view the menu

As you enter the room, feast your eyes upon the rich bounty of Chef Bobby Moore’s buffet menu to delight the entire family. With some of your traditional favorites like Free Range Turkey with Housemade Gravy to an Iced Seafood Display with Poached Jumbo Prawns and Snow Crab Claws, there’s something everyone in your family will enjoy.

Reservations for each seating are made by going on-line through EventBrite.com. (Refer below for specific links)

To book your 1:00PM seating, click this link to book your reservation:
http://www.eventbrite.com/event/8539980311

To book your 1:15PM seating, click this link to book your reservation:
http://www.eventbrite.com/event/8540830855

To book your 4:30PM seating, click this link to book your reservation:
http://www.eventbrite.com/event/8540959239

To book your 4:45PM seating, click this link to book your reservation:
http://www.eventbrite.com/event/8541203971

Willows Lodge 4th Annual Iron Vintner Challenge tickets are on sale now

Do you have your tickets for the Ulimtate Cook-Off?  It's the event of the season! It's fast and furious and the fun never stops as four Woodinville winemakers square off in a head-to-head cooking competition. Over the course of three weeks in June, competitors will be put to the test to see who is the best cook and will ultimately be crowned in Willows Lodge 2013 Iron Vintner.

Barking Frog Chef Bobby Moore will serve as the emcee and unveil the secret protein at the start of each event where competitors have one hour to prepare an appetizer and an entrée for a panel of celebrity judges.

We know they can make great wine, but can they cook too?  Get your tickets today before they sell out and see for yourself!

Wednesday, June 5 - Round 1 of the 2013 Iron Vintner Challenge features well-known Woodinville winemakers Tracey La Pierre from DiStefano Winery and Chris Peterson from Avennia compete in this head-to-head Cooking Competition.

Tickets for Rounds 1 & 2 plus the Championship are $50 each.  Tickets at http://www.eventbrite.com/event/6036377969

Wednesday, June 12  - Round 2 of the 2013 Iron Vintner Challenge features well-known Woodinville winemakers Lisa Baer from Baer Winery VS Tyson Schiffner from Betz Family Winery.

Tickets for Round 2 available at http://www.eventbrite.com/event/6037730013

Wednesday, June 19 - Championship Round.  This week is the CHAMPIONSHIP Round for the 2013 Iron Vintner Challenge where the winner from Week 1 takes on the winner from Week 2.

Tickets for the Championship Round http://www.eventbrite.com/event/6037922589

Wednesday, June 26 - Winemaker Dinner.  The 2013 Iron Vintner Challenge culminates with a salute to all the winemakers who competed over the course of the three events.  Meet Lisa Baer, Tracey La Pierre, Chris Peterson and Tyson Schiffner. This is your chance to taste the winning appetizer and entree (with Chef Bobby's spin on the dishes) in a five-course dinner paired with wines from Baer Winery, DiStefano Winery, Avennia and Betz Family Winery.  Have dinner with the winemakers and hear first-hand what they went through.  It's an evening filled with fun, great food and outstanding wines.  A portion of the proceeds benefit Little Bit Therapeutic Riding Center.

Tickets for the Winemaker Dinner are $135 each and available at http://www.eventbrite.com/event/6038177351

Good luck to all the competitors!

Easter Brunch at Willows Lodge & Barking Frog

It's time to "hop to it" and get your Easter Brunch reservations. This year Willows Lodge & Barking Frog are excited to offer two different brunch options prepared by Barking Frog Chef Bobby Moore and his team that will delight the entire family.

Easter Sunday, March 31, 2013

Barking Frog
Special a la carte menu served from 6:00AM-2:30PM - View Menu Here
For reservations, please call 425-424-2999.

Sammamish Ballroom 
Easter Buffet Brunch– View Menu Here
Two separate seatings are available at either 10:00AM or 2:00PM
$50 adults / $25 for children 12 and under (+tax and gratuity)
72 hour cancellation policy
Reservations for the Buffet may be made on-line:
10:00AM seating Reserve
2:00PM seating Reserve

After brunch, children may participate in the special Easter Scavenger Hunt around the property.

Additionally, their Fireside Cellars Café will also be open on the weekend from 8AM-1PM offering both sweet and savory crepes along with oatmeal, pastries and your favorite coffee/espresso.