ON THE PLATE AVENUE ONE—Nearly a year after ending its lunch offerings, Avenue One is resuming them for the summer season in response to a


The Hot Sheet

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

ON THE PLATE AVENUE ONE—Nearly a year after ending its lunch offerings, Avenue One is resuming them for the summer season in response to a huge demand from former lunchers. Highlights of the new lunch menu include the obligatory croque monsieur ($9), made with Gruy貥 and Dijon mustard, and the grilled rib steak frites ($14). If you're looking for something more extravagant on your lunch hour, they've still got you covered—opt, maybe, for the pan-roasted king salmon with sugar snap peas, smoked ham, and marjoram (market price). 1921 First, 441-6139. SAZERAC—Put yourselves in the hands of chefs Kevin Davis and Jan Birnbaum and they promise to dazzle your table with a four, five, or six-course seasonal "tasting menu" ($45 and up depending on just how adventurous, rich, and hungry you are). No predicting exactly what will be served, but recent dishes have included asparagus with fried egg on griddled brioche, spring onion soup with a goat-cheese gratin, fried green tomatoes with a shrimp remoulade dip, wood-roasted spot prawns with rosemary, and strawberry-rhubarb linzer torte with fresh-vanilla ice cream. 1101 Fourth, 624-7755. FULLER'S—Posh dining in Seattle's poshest dining room: Consider a first course of buttermilk-fried quail served with a fava bean puree ($14), or seared foie gras with a sweet-sour orange sauce on an orange brioche ($18); then perhaps a salad of exotic greens topped with mango and lobster and drizzled in lemon grass vinaigrette ($16), followed by oven-roasted halibut with baby peas and pea shoots in a morel cream ($32), or a roulade of rabbit with a carrot risotto and chervil-buttered spinach ($30). Sixth and Pike, 447-5544. IN THE GLASS With the first wave of fresh Alaskan salmon in the market, Emile Ninaud of CHAMPION WINE CELLARS particularly recommends a couple of fine yet inexpensive French whites as accompaniments: Chateau Magneau from Bordeaux's Graves district ($11.95) and a deep-flavored muscadet sur lie from the firm of P鰩貥 ($8.75). There are even bargains among red Bordeaux: a '98 merlot-based Ch. Segonzac from the C� de Blaye for just $16.50. IN THE MARKETS They're back at last, with a wider selection of foods than ever: Now producers at the weekly FARMERS MARKETS can offer their own fish, poultry, and beef as well as fruit, produce, flowers, eggs, cheese, and baked goods. The U District venue at University Heights Center opens Saturday, the Columbia City model (Rainier Avenue South at Alaska) next Wednesday; West Seattleites will have to wait till Sunday 6/3. Eastern Washington orchardists are hurting, but they're not taking the havoc wreaked by globalization of the fruit market lying down, and organic growers are among the leaders in striking back. One such group has just taken up residence pigside at the north end of the Pike Place Market. SIMPLE & SWEET proposes to feature the best in seasonal Washington-grown organic produce all summer long, but their own specialty is dried fruits: Golden Delicious, Granny Smith, and Gala apples, pears, and, as the season progresses, cherries, apricots, and peaches as well. The full-size chips ($10) make delicious snacks; smaller, less expensive broken bits are great for sprinkling over dry or hot cereal, and the powdered product is terrific for flavoring pudding, ice cream, or homemade smoothies. Drop by and give 'em a try. Feeling hot, hot, hot? Send updates to the Hot Sheet, food@seattleweekly.com.

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