The dish from Ipanema
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Even before the hideous broken polychrome crockery is pried off its facade, the former Wolfgang Puck Cafe on First Avenue has announced its new tenant. Actually two tenants, because Ipanema Grill is a joint venture between Latin restaurant entrepreneur Marco Casas-Beaux (he of Buenos Aires Grill and Madrid 522) and the folks who brought you Rio Brazilian Grill in the U District. The whole family's moving downtown, so the dwindling number of meat- eaters in that vege-vegan hotbed will have to head the same way for their dim-sum-on-a-skewer treat. Opening is slated for October.
All Food, All the Time
Shuffleboard be damned—every cruise-ship enthusiast knows that eating is the No. 1 pastime on the high seas. But when you're not at the trough, you may still want to watch food being prepared, and that's where Seattle-based cruise line Holland America comes in. In March of 2005, the company will unveil its revamped dining program, built around ultramodern culinary arts theaters. Created to facilitate culinary demos and cooking classes, the kitchen-auditorium hybrids seat only 150 apiece, thus stranding roughly 1,650 passengers during every gastro-theatrical presentation. By way of tossing these poor unfortunates a life preserver, Holland America has ensured that all demos and classes are broadcast to every stateroom. While other aspects of the new program seem reasonable—on Northwest voyages, a rising Seattle chef prepares regional fare accompanied by Washington and Oregon wines—we question the wisdom of inundating satiated passengers with additional images of food when they should be, you know, taking tango lessons in the third-deck ballroom, playing Ping-Pong, or tanning.
ORANGE ALERT
If you wear a chef's hat and those goofy pants to work, listen up: Paul Schmidt, director of merchandising at PCC Natural Markets, needs you. Schmidt is seeking those with culinary gifts to demonstrate recipes utilizing sustainable fish and shellfish. As Laura Cassidy reported last week in Eat Your Heart Out, PCC stores keep the Monterey Bay Aquarium's Seafood Watch Guides in their seafood departments so that their shoppers can access information on fish that are in good, sustainable supply, and fish that are not. Naturally, PCC stores don't stock fish that are not in thriving populations, so they're looking for demo-able dishes that feature fish from Seafood Watch's green- (denoting "best choice") and yellow-coded (denoting "proceed with caution") lists. Shoppers and chefs in West Seattle should mark the July 24 and 25 events on their calendars, while Issaquah PCC fans will want to note the August 28 and 29 demonstrations. For a wallet card–sized complete list of sustainable and endangered seafood, visit www.montereybayaquarium.org/cr/seafoodwatch.asp.
Food and/or beverage news? E-mail Hot Dish at food@seattleweekly.com
