Hot Dish

SUSHI SEATTLE-STYLE Cutters Bayhouse' new sushi menu is good. We know because we're experts, having attended Cutters' Seabar cooking class last Sunday and made a few of the Pacific Northwest-style sushi dishes ourselves. The class, taught by executive chef Kraig Hansen and sushi chef Tom Toyama, also covered sushi rolling, sake basics, and even a walk to Pike Place Market, where chef Hansen showed us how to pick out quality sashimi-grade seafood. Brand-new Seabar's fuses newfangled Northwesty dishes like ginger-soy Pacific ahi poke ($4.50), citrus-ginger Alaska halibut ceviche ($4.50), and sugar-cane Alaska sea scallops ($3.50) with traditional-style sushi. Seabar sake is made near Portland, Ore., by a company called Sak鏮e. Served chilled, it's good—much better than that warm propanelike stuff you're used to. Oh, and jam rocker (and Wallingford resident)Dave Matthews and his wife were dining at Cutters while we there, and we're told they're regulars. We couldn't see what he was eating and we aren't big fans, but it was exciting just the same. KATIE MILLBAUER MEXICAN MODERNISM TEA Lift your pinkies and don your sombreros. To accompany the upcoming Mexican Modernism exhibition at Seattle Art Museum, executive sous-chef Jos頃havez of the Four Seasons Olympic Hotel has designed a fall tea menu incorporating the daintiness of afternoon tea with the complex spiciness of highbrow Mexican fare. Sample a selection of tea sandwiches (including smoked salmon with jicama salsa on corn bread), and sweets like sulemon tequila tarts. Wash it all down with authentic Mexican teas ranging from mint to lemongrass. All prices include both the lavish spread and a VIP ticket to the SAM exhibition, which opens Oct. 17. $17-$27.50. 2-4 p.m. 411 University St., downtown, 206-621-1700. NEAL SCHINDLER RED, WHITE, OR AMBER? Bay area cookmaster Jay Harlow was in town last week, teaching a class based on his latest book, The Microbrew Lover's Cookbook. Pupils at the Kirkland Sur la Table's very functional demo kitchen learned a few recipes and sampled more than a few microbrews along the way. Among other things, we learned that beer can and should be matched with food, just as is customary with wine. Indeed, says Harlow, the beer/wine class distinction is quickly evaporating, as good beer's becoming more mainstream, and an IPA can complement grilled lamb as well as any red wine. Amongst all the talk of top-of-the-line microbrews, we couldn't help asking what food goes best with an icy can of Rainier. Unblinking, Harlow replied that traditional American pale lagers are fantastic with spicy curries and Cajun-style shrimp, a recipe found in his book. Bottoms up! K.M. TALK TO THE ANIMALS "Would you like to raise your own BACON and EGGS? Would you like to expand your knowledge about livestock? Do you enjoy meeting and helping others?" If your answer to any of these questions is a resounding "Yes!", WSU Extension is offering an 11-week cycle of weekly classes to train people interested in getting back to the land, micro- scale. You must apply by Nov. 15 for the spring 2003 program. For more information, check out //snohomish.wsu.edu/aglivest.htm". Food and/or beverage news? E-mail Hot Dish at food@seattleweekly.com.

 
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