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More About

• Matthew Marshal-Dillion
• Teri Esenstein
• Chris Hunter
• Eating Out
• Foods

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Founding chef Chris Hunter left Madrona's classy little neighborhood restaurant Supreme the last day of June, and Matthew Marshal-Dillion didn't take over till Aug. 1, but the new menu's already up and running. A veteran of two stints under Jerry Traunfeld at the Herbfarm, Marshal-Dillion is passionate about fresh ingredients—he not only picks his own greens at his own P-Patch but plans to cut his own meats. He won't get any argument from past and present Supreme sous-chef Jeremy Faber, who's a semipro forager (with a major in mushrooms) in his own right. Right now, the menu's dominated by light tapas-style items like artichoke frites with lemon aioli ($9), Italian anchovies with toasted almonds ($7), or tuna ni篩se ($14); for heartier appetites, there's roast lamb sirloin and eggplant and lentils ($19), goat cheese-stuffed squash blossoms ($15), and tarragon-roast chicken with braised endive and spoon bread ($17). (Supreme, 1404 34th, 322-1974.)

CHRISTMAS IN AUGUST

When Teri Esenstein and her husband, Michael Cicon, showed up at their Central District cafe, Cafe Stellina, last Thursday morning, they found an anonymous gift had been left outside in the middle of the night: a piece of functional art—a table and four chairs. "It's just an amazingly beautiful thing for someone to do, and we want to know who to thank," said Esenstein. The table and chairs are made out of metal and wood, with a built-in flower vase and a seat made out of a vintage suitcase. "It's like Christmas," said Esenstein. "I have goose bumps when I talk about it." Know the mystery art elves? Is it YOU? Write food@seattleweekly.com.

THE $10 CHALLENGE

You have to cook on a budget all the time; now see how the professionals cope with the challenge. This week at Seattle Farmers Markets you can follow along as top chefs spend $10 or less on fresh ingredients, then whip them up into something tasty as well as economical. Saturday at 10 a.m. Walter Pisano of Tulio's takes on the task at University Heights Market; Sunday at 11 a.m. in West Seattle it's Dahlia Bakery's Toby Matasar; at 4 p.m. next Wednesday (Aug. 28) in Columbia City, preview the work of Supreme's new chef Matthew Marshall-Dillion (see item above).

Food and/or beverage news? E-mail Hot Dish at food@seattleweekly.com.