MAKE A DEEP DIVE INTO LIL WOODY’S!
SEAFOOD MONTH RETURNS WITH A FRESH LINE-UP AUGUST 6 - SEPTEMBER 2, 2024
CHEF LINEUP
August 1-August 7
Lil Woody's
"Filet-Oh-Fish"
Ingredients: Beer-Battered and Fried Pollock, Pickle-y Tartar Sauce, Shredded Lettuce, Pickles and Onions, American Cheese, on a Lil Woody’s Bun
As a prelude to the month dedicated to Seattle’s favorite seafood spots, Lil Woody’s brings back an annual favorite; the Filet-Oh-Fish, a spin on a classic McDonald’s sandwich. The pollock is coated in a beer batter which makes it crispy. American cheese is added, along with Lil Woody’s own tartar sauce using a special pickle/onion mix as a base mixed with herbs and mayo.
"Saucy Lil Devil"
Ingredients: Panko Breaded Fried Rockfish, Deviled Spam Tartar Sauce, Slaw, on a Lil Woody’s Bun
Following the big market crash in 2009, Marination owners Kamala and Roz decided to run their own business. Big Blue Mobile took to the street with a unique Hawaiian-Korean fusion. Since then, Marination has grown into a delicious collection of restaurants: a full bar and restaurant with a killer view in Alki, a brick-and-mortar in Downtown Seattle, a full bar and patio in the heart of Columbia City, and at T-Mobile Park.
Says Kamala: “The Saucy Lil Devil incorporates Hawaii's favorite luncheon meat coupled with a Marination staple; panko fried fish. When I think about summertime in Seattle, I think about fish and chips on Alki, picnics, cookouts, and all the tasty food that accompanies those occasions. Those are represented in our sandwich. At any summertime picnic or BBQ, I love bringing deviled eggs and SPAM musubi. Every fish sandwich deserves tartar and some sort of texture in the form of a crispy slaw or something crunchy and pickled.”
"The Coastal AKA Coast Style"
Ingredients: Smoked Salmon Patty, Tilamook Extra Sharp White Cheddar, Arugula, BBQ Berry Sauce, on a Lil Woody’s Bun
Jeremy Thunderbird studied history at Seattle University and merged his education and family history to cook the food he ate growing up. His West Coast Indigenous history includes his Squamish father and Chumash mother. Jeremy took the name Native Soul Cuisine after he returned to school to study history and realized that soul food and Native culinary traditions share many roots.
Jeremy’s grandfather was a chef and his mom was one of 12 children in her family, so cooking in quantity was an essential skill. He picked up those skills and turned it into a business to spread the word about Native American cooking.
Says Jeremy: “I wanted to be able to tell a story with this burger & share a bit of Indigenous history. Salmon has been a sustainable and edible form of currency for thousands of years. A sacred lifeline to indigenous peoples in the PNW. Smoking salmon has been way to preserve its meat to help carry us through the winters. Berry harvesting season was a time for family and gatherings marked by the abundance of food and pleasant weather.”
"Emerald City Catfish Sandwich"
Ingredients: Breaded Catfish, Remoulade, Shredded Lettuce, Tomato, on a Lil Woody’s Bun
Stevie Allen initially wanted to open a soul kitchen, but realized that although Seattle was on the water, few places offered fish & chips. Emerald City Fish and Chips opened on Seattle’s Rainier Avenue in 2010 using recipes from his southern-raised grandmother. His delicious, blue-ribbon southern recipes with a Northwest twist delight fans who line up to feast on his Alaskan cod, halibut, catfish, salmon, fish and chips, alongside Po’Boy sandwiches, burgers, salads, gumbo, and chowder.
Says Stevie: “My grandmother grew up in Louisiana and moved to Seattle with my grandfather who was in the military. She did not get to see Emerald City come to life, but our recipes pay homage to her. Our Emerald City Catfish sandwich highlights her special remoulade and the spices and flavors in the breading for the fish are uniquely hers.”
"LTD Edition Burger"
Ingredients: Sake-Marinated Black Cod, Shredded Cabbage, White Miso Aioli, on a Lil Woody’s Bun
Keiji was born and raised in the coastal town of Fukui, Japan. In Seattle, he was trained by master sushi chef Shiro Kashiba at renowned Sushi Kashiba. He began his sushi career as an apprentice at Seattle’s Sushi Kappo Tamura, followed by learning traditional techniques at Shiro’s Sushi. At LTD Sushi, he honors his roots with the preparation of the most authentic and highest quality Omakase menu possible.
Says Keiji: “I wanted to showcase traditional Japanese flavors and techniques, integrating soy sauce, miso, sake lees, and “Tatsuta” starch-coated and deep-fried fish. The inspiration for the sandwich came out of love and appreciation for my mentor. I inherited the sauce from him and we used it on the menu last year. This sandwich was created with his enjoyment in mind.”
