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Chef’s Corner


Executive Chef Paul Marks will be sharing some of his favorite recipes each month. For all of your sweet-tooth needs during this lovely month, here is a scrumptious dessert to get your mouth watering.

Sugar-free, Diabetic Brûlée 
(Makes 10 four-ounce portions)
• 3 cups heavy cream
• 1 vanilla bean split
• 20 Splenda packets
• ¼ teaspoon salt
• 8 raw egg yolks

Bring cream almost to a simmer. Once it starts to bubble, add vanilla bean into cream. Whisk egg yolks, Splenda and salt together. Whisk scalded cream into egg mixture until smooth. Pour through sieve and cool in ice bath, stirring occasionally. Cool completely, then pour in ramekins (small glazed bowls). Place ramekins in large dish with water halfway up sides of the ramekins. Cover with foil and bake at 350 degrees for approximately 40 minutes or until they are set in the middle.

Per 4-ounce portion:
Calories 292; Total fat 30.2 g; Saturated fat 17.9 g; Carbs 3.5 g; Fiber 0 g; Cholesterol 266.6 mg; Sodium 82 mg


Got a gluten-free sweet tooth? The Bellevue Club's Luna Express is now offering sweets and treats from local Eden B. Bakery.

Eden B. Bakery is a gluten-free artisan kitchen, specializing in creating desserts that make eaters forget there's no gluten in the crumbs.

Co-owned by Grant Haugen and Eden "Brooke" Miller (the Executive Chef), the little shop is still shy of its first birthday, only opening its doors in June 2012.

Brooke began her gluten-free baking spree when her mother was diagnosed with fibromyalgia. After Brooke tasted a gluten-free cookie her mother brought home, she knew it could be made better.

With a little experimentation and a lot of sugar, Brooke found the right formula, and eventually, the right space.

The shop is open inside the Bellevue Jeep/Chrysler dealership, where a little kitchen got a big makeover to fit all of Brooke's cupcake tins. It may seem like an odd location, but who doesn't crave a sugar rush while negotiating down payments?

Eden B. Bakery's food is all natural, locally sourced, organic, sustainable and non-GMO. There are also vegetarian, vegan and dairy-free options. So you and your taste buds can breathe easy with every delicious bite.

Brooke is a self-proclaimed perfectionist, so every cinnamon swirly will taste just as great as it looks.

You can stop by Luna Express to get your hands on one of the daily selections of pastries and desserts, but if a craving strikes off hours, pop into Eden B. Bakery's storefront, which is about a five-minute drive from the Club.

The bakery's mission of providing its customers with the best local and organic products fits perfectly with the Club's goals as well, and we're excited to have the opportunity to offer you a little tasty something.

Visit for more information.


Executive Chef: Paul Marks |
Polaris: 425-637-4608 | M-F 6:30-10:30 a.m., 11:30 a.m.-2 p.m. | M-Th 5:30-9 p.m.; F & Sa 5:30-10 p.m.
Cosmos: 425-688-4650 | M-Th 11:30 a.m.-11 p.m. | F 11:30 a.m.-midnight | Sa 3 p.m.-midnight | Su 3-9 p.m.
Splash: 425-688-3345 | M-F 11 a.m.-9 p.m. | Sa & Su 8 a.m.-9 p.m.
Luna Express: 425-688-3228 | M-F 6:30 a.m.-8 p.m. | Sa 7:30 a.m.-6 p.m. | Su 9 a.m.-5 p.m.
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