Hostess/Expo, Stanford’s Northgate

1. What do you love most about serving?
My coworkers and how well we work together as a team!

2. What is your favorite dish on the menu?
Pepper and Bacon Mac and Cheese

3.What is the most valuable lesson you have learned while working at Stanford’s?
Good service is extremely valuable!

4. What are you most passionate about outside of work?
I’m in school and want to eventually work in the arts!

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Server, Stanford’s Northgate

1. What do you love most about your job?
   My team 
2. What is your favorite dish on the menu?
   Dijon chicken 
3. What is the most valuable lesson you have learned while working at Stanford’s?
   Patience is key! 
4. What are you most passionate about outside of work?
   Boxing 

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Festive Mocktails That Make Every Guest Feel Welcome

Another year winds down, and with it come the small moments that sparkle like a star atop the tree. At the table, friends trade stories over glasses of spiced ginger and bright citrus. At the bar, someone settles in with a new book and a jewel-toned drink that feels festive without feeling heavy. These moments all deserve the same thing: a delicious drink worth savoring, and sometimes, preferred without alcohol. Which is precisely why mocktails are on the rise.

What Is a Mocktail

A mocktail is a non alcoholic drink crafted to preserve the stylistic elements and flavors of a cocktail, without alcohol present. As non alcoholic cocktails gain momentum across restaurant menus nationwide, the recipes have evolved into something genuinely exciting. Today’s mocktails are created with the same time, attention to flavor, and presentation as traditional cocktails, with artfully-crafted recipes, complex taste profiles and seasonal flair (without the hangover). At Stanford’s, we know that the best mocktails keep the feeling of celebration intact for every guest at the table.

Mocktails for Celebrations, New Year’s Resolutions, and Everything In Between

The holidays bring everyone together to celebrate, and non alcoholic cocktails ensure no one is left out. Pregnant guests, designated drivers, those in recovery, guests with religious or dietary restrictions, and anyone simply choosing clarity over excess all deserve a drink that feels celebratory.

As champagne corks fade into memory and New Year’s resolutions take center stage, the best mocktail recipes continue to shine throughout the year. If  you or your guests are embracing the cleansing tradition of Dry January, or simply seeking healthier options that fit your lifestyle, non alcoholic cocktails offer a way to maintain the fun and myrrh of gathering without being taken out of the moment by a daze. The great thing about sober-curious drink options like ours is their versatility, working well for:

• Holiday celebrations and winter parties
• New Year’s Eve toasts
• Gatherings where some guests are observing Dry January or other lifestyle choices
• Any occasion where you want a special drink without the alcohol
• And more!

Mocktail Ideas Worth Toasting

Our mocktail menu features drinks designed to complement winter gatherings and holiday meals. The best non alcoholic cocktails balance festive flavors with thoughtful presentation. Here are some mocktail ideas that capture the spirit of the season:

• Lavender Lemonade – Lavender syrup, lemon, and club soda create an elegant drink that pairs beautifully with light appetizers or serves as a palate cleanser between courses.
• Cherry Ricky – Bordeaux cherry juice with lime sour and club soda creates a festive bubbly with rich flavor that feels like holiday elegance in a glass that stepped right out of White Christmas.
• Strawberry Guava Delight – This fruit-forward blend of guava, lime, strawberry, and lemon offers a bright counterpart to hearty and heavy wintertime meals and pairs great with daydreams of tropical departures. 
• Ginger Hibiscus – Ginger, lemon, lime, and hibiscus ginger beer blend to create a burst of warmth and refreshment, with notes of florals and spices to keep every sip tasting crisp.

Hosting an Inclusive Holiday Event

When planning your holiday gathering at Stanford’s, remember that the best hosts think about every guest’s experience. Including mocktails and non alcoholic cocktails in your event planning shows thoughtfulness and ensures everyone can participate in toasts, enjoy signature drinks, and feel fully part of the celebration.

Our team can help you create a beverage menu that includes both classic cocktails and festive mocktails to ensure that every one of your guests sips something they love.

Visit Stanford’s This Holiday Season

At our Northgate, Tanasbourne, and Clackamas locations, we’re ready to help you celebrate with drinks that match the occasion. Join us for a holiday toast with friends and family, settle in for a quiet evening at the bar, or stop by after the New Year for a fresh, celebratory start. Whatever the moment calls for, we’ll have something crafted and alcohol-free, with all the flavors you love. 

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A Look at the Winter Desserts That Became Holiday Classics

Many of the traditional Christmas desserts served today have roots in the winter kitchens of the Georgian, Regency, Victorian, and early American colonial eras. Today, restaurants like Stanford’s in Northgate, Tanasbourne, and Clackamas carry these traditions forward with comforting seasonal offerings. In this article, we take a peek at the historical origins of some of our most savored and comforting winter desserts, the very sweets many of us love to tuck into during Christmas time and throughout the colder season. Along the way, you will also find winter and Christmas dessert ideas for yourself, a holiday party, or any private event  that calls for something sweet.

Crème Brûlée – A Winter Dessert Treasured Year-Round

It was in 1691 that Francois Massialot, Louis XIV’s chef, originally wrote the earliest dated entry of a crème brûlée recipe in his cookbook. Its origins began as a simple European custard made from eggs, cream, and sugar. Though initially reserved for the elite, this dessert made its way through the masses over the next few hundred years. The signature caramelized top of a crème brûlée was originally created using heated irons in English and French households, giving it a freshly-torched appearance as though it sat too close to the hearth, more aesthetically suited to the colder season. Custards like this became traditional Christmas treats because when fruits were scarce, and the base ingredients were more accessible and stored well, which helped cement crème brûlée as a winter dessert favorite for centuries to come.

Indulgent Decadence – Chocolate Mousse Cake

Though it originated in 17th Century France, Chocolate mousse cake as we know it today evolved from eighteenth and nineteenth century European chocolate creams, which were prized during winter when chocolate was considered a special-occasion ingredient. Early chocolate desserts were extremely labor-intensive and expensive, often reserved for holidays, banquets, feasts,  and other  gatherings of celebration among the elite. As chocolate became more available  through trade, mousse cakes became classic winter desserts for their luxurious appearance and  flavor, novelty airiness, and association with festive/celebratory meals. Today, it’s no surprise that chocolate mousse has stood the test of time as a beloved wintertime dessert idea for those looking for a treat.

Warm Fruit Desserts For Body and Soul – Skillets and Cobblers

Apple Crisp Skillet

Although the modern apple crisp first appeared in the early twentieth century, it evolved from Victorian and early American apple puddings and baked apple dishes that relied on stored orchard fruit throughout the winter. Apples kept well in cool rooms or cellars, which made them one of the most dependable ingredients for seasonal baking/cooking. With minimal ingredients, anyone could easily and economically combine minimal ingredients, such as baked apples, with a simple sugary oat or crumb topping. Today, the apple crisp skillet remains a familiar, indulgent favorite in colder months  among apple desserts. At restaurants such as Stanford’s near Seattle and Portland, it is served deliciously  warm with vanilla ice cream and a touch of indulgent salted caramel sauce.

Berry Cobbler

Berry cobblers emerged in early American cooking, where settlers adapted British puddings into baked fruit desserts using simple biscuit-style doughs and preserved fruit. Early cobblers were made by cooking fruit in a pot, dropping soft dough on top, and letting everything steam or bake together. This more rustic,  uneven topping likely inspired the name “cobbler” as a nod to its less-refined cobbled or cobblestone appearance. They became traditional winter dishes because they relied on fruit that had been canned, preserved, or frozen during summer. Marionberries, introduced in the twentieth century as a Northwest specialty, brought a regional twist to this historical winter dessert. 

Take A Bite of These Traditional Winter Desserts at Stanford’s

From custards to cobblers, these traditional Christmas desserts show how winter cooking has long balanced flavor and practicality with celebration. Their histories continue to inspire seasonal tables and offer dependable ideas for guests looking for winter or holiday dessert ideas and  inspiration. Lucky for you, Stanford’s offers Crème Brûlée, Chocolate Mousse Cake, an  Apple Crisp Skillet, and Oregon Marionberry Cobbler at each of their locations near Seattle and Portland. Celebrate with us this holiday season at Stanford’s.

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Server and Cocktailer, Stanford’s Northgate

1. Tell us about your career at Stanford’s!
   I love meeting new people and giving great service to our fantastic regulars 
2. What is your favorite dish on the menu?
   Cajun prawn linguine 
3. What is the most valuable lesson you have learned while working at Stanford’s?
   Integrity and good service always brings customers back. 
4. What are you most passionate about outside of work?
   I love music, chess and the beautiful nature in Washington. 

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Host a Memorable Holiday Event with Private Dining at Stanford’s

A clink in the air as two friends cheer to well wishes in the new year. A quiet gasp as a loved one unwraps a perfectly chosen treasure. The aroma of warm food, the chill of a cold drink, and the golden glow of holiday lights cast across the table. The magic and togetherness of the holiday season comes alive within these fleeting moments. At Stanford’s, hosting a private holiday event means offering guests the comfort of a well-prepared holiday meal that they didn’t have to lift a finger for until it was time to enjoy. 

Holiday event planning is made simple by our team, whether you’re hosting a polished group dinner or a seasonal team outing. Explore our guide below for tips, ideas, and everything you need to book a memorable holiday gathering.

Reservations Fill Up Fast = Book Early

Like your favorite  holiday treats, prime dates go fast. For a private holiday event worth savoring, October is the sweet spot to book and receive early confirmation for your holiday meals. Early planning gives you first choice of time slots, the chance to customize your menu and access to exclusive promotions like our included toast for large parties right now. Fridays and Saturdays in December tend to fill first and the more we know ahead of time, the better we can set the scene for your holiday meal. 

• Estimated guest count (The final number can follow later, what matters is space & staffing)
• Occasion or theme (company dinner, friendsgiving, client mixer)
• Timing for toasts, speeches, or gift exchanges (Did someone say Secret Santa?)
• Dietary needs or restrictions
• Seating charts and arrangements

Build Your Event Around the Dining Style

Buffet-style meals are great for social mixers, while plated dinners feel more personal and paced. Pre-set appetizers or shared starters can add flair without complicating service. Let your events team know what you’re envisioning and they’ll help fine-tune the best flow.

Holiday Meal Ideas for Every Palate

The best holiday meals strike a balance between comfort and crowd-pleasing versatility. When planning your menu, consider offering:

• Shareables or starters to encourage group conversation and mingling
• Signature drinks, both with and without alcohol
• A mix of multiple proteins (beef, poultry, seafood, or vegetarian)
• Sides (we’re thinking classic comfort food with broad appeal)
• One or two dishes that offer just a dash of seasonal flair
• Options that accommodate dietary needs
• A dessert option to close the meal on a high note

Stanford’s holiday menus make it easy to serve a crowd. Start with a classic favorite of  tear-and-share Cheese Bread, then choose mains like Chimichurri Steak Tips, Maple-Glazed Pork Chops, or Surf & Turf. Festive beverages include classic cocktails, wines, and zero-proof options. Finish strong with desserts like Gluten-Free Carrot Cake, New York Cheesecake, or a warm Seasonal Brownie Sundae.

Add Touches That Make It Memorable

Consider asking your venue or catering team about finishing touches like these that are sure to delight your guests with the gift of sentiment, care, and memory. 

• A welcome toast
• Custom printed menus or place cards/mementos
• Seasonal florals, candles, or mood-setting  string lights
• A dessert station or take-home treat

How to Book Your Holiday Event at Stanford’s

Booking your private holiday event is simple:

• Visit our Private Events page
• Fill out the request form
• Select your preferred location
• Mention “cheer” in the comments to receive the complimentary toast

Offer valid for events booked by October 31, 2025, and held between November 15, 2025 and January 14, 2026. A signed contract and food and beverage minimum are required.

Stanford’s  proudly hosts group holiday dining experiences at our locations in  Northgate (Seattle), Clackamas, and Tanasbourne (Hillsboro). Book your holiday event with us this year. You host, we’ll bring the flavor.

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Host & Expo, Stanford’s Clackamas

1. Tell us about your career at Stanford’s!
   I work as a host and expo which has really helped me learn real life skills. 
2. What is your favorite dish on the menu?
   Caesar salad! With Blackened Steelhead. 
3. What is the most valuable lesson you have learned while working at Stanford’s?
   I’ve learned hard work pays off and learning skills to help me thrive. 
4. What are you most passionate about outside of work?
   I like to be with family and friends and spend quality time with them. 

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Server, Stanford’s Clackamas

1. Tell us about your career at Stanford’s!
   I’ve been here for three years and appreciate the opportunities given to me. 
2. What is your favorite dish on the menu?
   I have many favorite dishes here, but I guess the one I usually choose is the Steakhouse Prime Dip with Onion Rings. 
3. What is the most valuable lesson you have learned while working at Stanford’s?
   Teamwork makes the dream work!
4. What are you most passionate about outside of work?
   My family and fur babies.

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Server/Cocktailer, Stanford’s Tanasbourne

1. Tell us about your career at Stanford’s!
   I started working for the company in 1988, at  Newport Bay in Kirkland, WA.  I eventually worked at the Tanasbourne Newport Bay and then moved across the street to Tanasbourne Stanford’s in 2010. I’ve been loving it here ever since! 
2. What do you love most about your work?
   I love meeting new people and developing relationships with all kinds of people. 
3. What is your favorite dish on the menu?
   The Steelhead with Lemon Chive Cream Sauce 
4. What is the most valuable lesson you have learned while working at Stanford’s?
   A positive attitude makes everything work, friendliness is also key! 
5. What are you most passionate about outside of work?
   I love spending time with my pup, Freida!

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There’s a quiet magic in grilling the perfect steak. From the moment your cut meets the heat and the first sizzles rise to a meat lover’s ears, to the anticipation of that tender first bite, it’s the perfect blend of juices, seasoning, and the satisfaction of achieving true doneness. A perfectly grilled steak is a simple pleasure, but one that rewards patience, preparation, and a little know‑how. With the right cut, a little seasoning, and the guidance of our steak temps chart, you can grill a steak that’s tender, juicy, and perfectly cooked every time, helping you turn rare attempts into well‑done success.

Choosing and Preparing Your Steak

The process of cooking up the perfect  steak begins before the fire is lit. When choosing the best steak for grilling, opt for cuts that shine on the plate and with your audience – popular choices are ribeye, New York strip, sirloin, filet mignon, or a classic T-bone. Marbling, otherwise known as the white threads of intramuscular fat speckled or streaked throughout the meat, melts as it cooks which  adds more flavor and juiciness. 

Keep in mind that a  steak about 1 to 1½ inches thick will give you the best balance of crust and juicy center.

Before you begin seasoning, let the steak rest, at room temperature for 20 to 30 minutes. Resting the meat means letting it sit after cooking so the juices redistribute, the fibers relax, and carryover cooking finishes the meat for a tender, flavorful result. Cold meat can cook unevenly, leaving you with a crusty exterior and a center that hasn’t caught up. Think of it as letting the steak wake up before its moment in the heat.

Seasoning for Flavorful Results

The best steaks rarely need more than salt and a bit of freshly cracked black pepper. Pat the meat dry, season generously, and if time allows, let the salt sit for about half an hour. This step brings out  the best of steak’s flavor and encourages that coveted caramelized crust. As an extra touch, you can dust on a pinch of garlic powder, paprika, or a dry rub. The goal is to highlight the steak’s natural richness, not mask it under a veil of other flavors. Before grilling, preheat your stovetop or grill thoroughly and lightly oil the grates with a paper towel and tongs to prevent any of your precious cuts from sticking and help produce those signature grill marks across the surface like a pro.

Grilling to the Perfect Doneness

Grilling a steak is a balance of heat and patience. Start with high, direct heat for about 2–3 minutes per side to sear and develop flavor throughout, then gently move the steak to a cooler zone of the grill or stovetop (indirect heat) to finish cooking evenly.

Use a meat thermometer to check steak doneness accurately and cook it to your preferred temperature

Steak Doneness Temperatures:

• Rare: 120–125°F (cool red center)
• Medium Rare: 130–135°F (warm red center)
• Medium: 140–145°F (warm pink center)
• Medium Well: 150–155°F (slightly pink center)
• Well Done: 160°F+ (little to no pink)

Remove the steak about 5°F before your target as it will finish cooking as it rests.

Resting and Serving

After grilling, let the steak rest a third time for 5–10 minutes before cutting-in. Use your knife to cut against the grain and, if you like, top with a small pat of butter or a sprinkle of thick salt or cracked pepper  for a polished finish.

Skip the Work, Keep the Flavor

Some days are perfect for the ritual of grilling. Other days call for the comfort of an expertly cooked steak without the prep or cleanup. At Stanford’s Restaurant & Bar, our culinary team prepares flame-kissed steaks, grilled vegetables, and seasonal favorites year-round, bringing polished-casual dining to your table. Sit back, savor, and let our team handle the heat.

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