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Home is Where the Hearth is Good food breeds good friends, at least in the case of Gabriel Claycamp and Heidi Kenyon who own Culinary Communion, a hands-on culinary school that, until recently, was located in a quaint house on Queen Anne Hill. The couple recognized their need for more space and better equipment but couldn't find a reliable lead on a new location. That is until one of their students of less than six months, Veronica Szick, decided to lease them her own house, knowing that with a little remodeling it would be the ideal location. Culinary Communion moved into their new place in West Seattle and led their first class in their new quarters on April 1. CC's policy of giving every student hands-on prep experience means class sizes will remain small, but with more elbow room for all. Check out what's cooking at www.culinarycommunion.com Not all salmon are created equal Ever wonder about the source and quality of the food on your plate? Knowing that our seafood comes from the ocean is no longer enough. Factors of how that food gets from the ocean to your plate are some that are producing growing concern in the stomachs of Northwesterners whose barbecues are frequented more and more by salmon fillets as spring arrives and summer approaches. Filmed in Washington, British Columbia, and Chile, the locally produced documentary Net Loss: The Storm Over Salmon Farming examines the commercial farming of salmon in underwater cages. Get all sides of the story as government and industry spokespeople make the case for salmon farming, and fishermen, Native people, scientists, and chefs explain the potential dangers it may pose for the environment, human health, and coastal cultures. Net Loss premieres on Wednesday, April 21, from 8–9 p.m. on KCTS Television. Betz Bet The first winery to take advantage of new King County zoning rules for agricultural land is Bob and Cathy Betz's Betz Family Winery. The new rule, passed by the County Council in late '03, allow wineries to be built on acreage otherwise strictly protected as farmland. The Betzes, Sammamish Valley residents for nearly 30 years, will relocate to an existing home on the low hill overlooking the valley near Ste. Michelle, Columbia, DeLille, and other leading wineries, where they plan to build a small, custom-designed winery facility to replace their current unglamorous industrial-park quarters near Woodinville. They hope to be in operation in time for the 2005 harvest. A matter of size Thirty thousand oysters slid down 600 avid gullets at the 15th annual Oyster Olympics, held March 30 at Anthony's Homeport on Shilshole. If that isn't enough to make raw-oyster haters gag, how about this stat? "Heckes Oyster Company of Oysterville . . . won the $500 first-place prize in the second annual "Washington's Largest Oyster Contest." The monster mollusk measured 12.36 inches long, 5.70 inches wide, 3.54 inches deep and weighed in at 3.13 pounds. We're not told whether anybody dared to eat the winner. And don't tell us; we don't want to know. food@seattleweekly.com

 
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