The Hot Sheet

What's in, what's fresh, what's cooking.

ON THE PLATE

Gypsy Opening-weeks faves: the blackened rockfish BLT sandwich ($9) and the smoked-chicken blintzes in maple-cream cheese sauce ($10) at lunch. Dinner hits include the Absolut Citron-marinated prawns with mango-jicama-avocado salsa ($9) and baby back ribs with baked beans, collard greens, and watermelon salsa ($18). The molten mint-chocolate cake ($6) is served with fresh raspberry sauce and a scoop of gelato. 2805 E. Madison, 709-8324.

Asean Eatery Just open in the old China First space on N.E. 45th, the remodeled eatery specializes in Southeast Asian specialties: a Malaysian-style pickled vegetable salad laced with peanuts ($4.50); a broth with chicken bits, sweet corn kernels, and egg curd ($5.95); spicy curried chicken or beef with chilied coconut milk ($8.95); or "Assam fish," deep-fried, then simmered in Thai hot-sour sauce with vegetables ($9.95). 1121 N.E. 45th, 547-2399.

Brasa Summer Mediterranean-style: Choose from appetizers like fried squid ($12) or oven-roasted clams and mussels Proven硬 ($14), continue with a salad of grilled romaine in anchovy vinaigrette ($8) or goat cheese, shiitakes, pancetta, and spinach in a warm mustard dressing ($10). Still hungry? Consider suckling pig Spanish-style, with chorizo and clams ($22), or guinea hen with olives, raisins, and apple on a barley risotto ($29). 2107 Third, 728-4220.

IN THE GLASS

Canoe Ridge 2000 gewrztraminer This fruity, spicy item from Walla Walla lends itself to pairing with difficult-to-match summer foods laced with peppers, curry, and citrus. Around $12.50 in specialty shops.

New from Snoqualmie Five new affordable wines from one of Washington's oldest labels. The '99 syrah ($11) and '00 chenin blanc are in national distribution, a first for this label; the '00 riesling and "white riesling" (sylvaner, both $7) are also still available.

IN THE MARKETS

At last! Tomatoes, peaches, apricots, boysenberries, and baby carrots are in the farm stalls. At Pike Place, DeLaurenti's is now offering sweet, luscious house-made buffalo mozzarella (Thurs.-Sat. only). Eat it straight with tomatoes, basil, and a dollop of extra-virgin olive oil, or spread it thinly on your next homemade pizza for the true taste of heaven. Also at Pike Place, longtime low-table tenant Sotto Voce has moved its array of flavored vinegars and oils across the street to a storefront location just off Stewart.

COMING UP

8/8 Last chance to reserve for Snoqualmie Ridge Golf Course's Guest Chef Under the Stars banquet to benefit the culinary training program FareStart. Dishes include hors d'oeuvres by Kaspar Donier and desserts by Vicky McCaffree and Jessica Campbell of Waterfront. $100. For reservations, call 443-1233, ext. 17.

8/11 Fans of the Food Network's culinary mayhem shows may want to check out Ready, Set, Go . . . Cook, in which celebrity chefs Tamara Murphy (Brasa) and Marianne Zdobysz (Madison Park Caf驠compete to shop, prepare, and serve a dish from fresh ingredients available at the University District Farmers Market. 10 a.m., University Heights Center, University Way N.E. and N.E. 52nd.

Hot is as hot does, hottie. Send updates to the Hot Sheet at food@seattleweekly.com.

 
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