Barrio is participating in the Tap Project during World Water Week, March 22nd - 30th. Started in New York City in 2007, the Tap Project is based on a simple concept: restaurants will ask their patrons to donate $1 or more for the tap water they would normally receive for free. All of the funds raised will be donated to UNICEF’s efforts to bring clean and accessible drinking water to millions of children around the world. For every dollar raised, a child will have clean drinking water for 40 days. For more information, visit the Tap Project website at tapproject.org.

Here at Barrio and also at our management office (Heavy Restaurant Group), we are doing our part to spread awareness for Colon Cancer Awareness Month. This is an important issue for us as we had a close member of our “Heavy” family survive colon cancer. As a result, we are getting the word out and participating in the following:

• Today, Friday March 6th, is “Dress in Blue Day”. All employees have been encouraged to dress in blue and/or wear a blue ribbon to promote awareness and show their support.
• On March 22nd, employees will take part in the Mercer Island Rotary Club’s Half Marathon, 10k or 5k. All the money raised will be donated to Colon S.T.A.R.S and other colon cancer organizations here in Seattle.

Unbeknown to many people, colon cancer is the #2 cause of cancer related deaths in the United States. The interesting thing and in many cases tragic, is that colon cancer is 90% preventable when detected early. That is why it is so important to know your family history and spread the word! For more information, please visit the Seattle Colon S.T.A.R.S website.

Many of you have been asking for the recipe to our Steamed Local Mussels…well, here you go!

Ingredients

• 1 Pound Penn Cove Mussels
• 1 Tablespoon Vegetable Oil
• 2 Tablespoons White Onions, Minced
• 2 Teaspoons Garlic, Minced
• 1 Habanero Chile, Halved
• 1/4 Cup Crema Mexicana, Creme Fraiche or Heavy Cream
• 1 Tablespoon Micro Cilantro or Cilantro Leaves
• 3 Slices Baguette, Toasted

Method

1. Sweat the onions, garlic and halved habanero in the oil until it just begins to color.
2. Add all of the mussels at once, turn the heat to high and cover the pan.
3. Shake the pan vigorously with the lid on to coat the mussels and agitate them so that they will open.
4. Steam the mussels with the lid on for 3-4 minutes until they all open. Discard any mussels that have not opened.
5. Drizzle in the Crema Mexicana and swirl the pan so that the cream mixes with the liquid.
6. Transfer the mussels to a serving bowl and garnish with the cilantro.
7. Serve with toasted bread.

ENJOY!