ON THE PLATE VIDAL'S The new menu is in place at Vidal's in Kirkland, and chef Vidal Bitton has again crafted offerings that can only


The Hot Sheet

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

ON THE PLATE VIDAL'S The new menu is in place at Vidal's in Kirkland, and chef Vidal Bitton has again crafted offerings that can only be described as Bittonesque. The new menu, like the old, is a blend of just about every cuisine he can find: Greek, Italian, North African, Japanese, French, and plenty of others. Highlights are citrus-marinated Moroccan chicken on hummus with lemon-thyme sauce (an homage to Bitton's native Morocco) and a New Zealand venison loin with Bing cherry sauce and potato souffl鮠107 Lake, Kirkland, 425-822-0977. BRASSERIE MARGAUX To celebrate the Warwick Hotel's 20th anniversary, Brasserie Margaux's chef Chris Zarkades has created a three-course dinner menu that will be offered through June 5. The menu will feature a Belgian endive and spring lamb salad with hazelnuts and Cabrales, Copper River salmon (naturally) with oven-dried tomato polenta and pear-fennel relish, and a chocolate soup with meringue. Warwick Hotel, Fourth and Lenora, 777-1900. MCCORMICK & SCHMICK'S Learn the secrets of selecting and preparing seafood in McCormick & Schmick's new series of cooking classes. Executive chef John McNabb will create a Northwest-inspired three-course lunch menu for demonstration and tasting, teaching students about seasonal menus, technique, and culinary artistry. Tuition is $75 and includes lunch and a copy of the 120-page full-color McCormick & Schmick's Seafood Cookbook. 1103 First, 623-5500. IN THE MARKETS Still available from local growers: rhubarb, baby spinach, and Eastern Washington asparagus. New on the farm tables in the Market's north arcade: baby and regular bok choy, pea vines, and mizuna (mustard greens). More fresh herbs are available now, including mint. At Sosio's produce stand look for garlic spears and sea beans. Local porcini mushrooms are now available, too. One of the city's most welcome harbingers of summer is the popular University Heights Farmers Market, which hawks its tasty wares on Saturdays now through October. University Heights School playfield, University Way N.E. and N.E. 50th. IN THE GLASS THE HERBFARM Almost five years after it was destroyed by fire, the Herbfarm's new incarnation has opened in Woodinville's greenbelt winery district, this one replete with a 10,000-bottle wine cellar. A few highlights on their new wine list include a 1996 St. Innocent Blanc de Noir, Sokol Blossor Evolution No. 9, and—listed specially on the menu under "A Selection of Small Treats"—a vintage 1922 Barbeito Malvazia Madeira. TEN MERCER Ten Mercer on lower Queen Anne is hosting a light five-course dinner featuring Terra D'Oro and Montevina winemaker Jeff Meyers. (Rumor has it there'll be a little tooth-blackening Deever Old Vines Zinfandel to pass around that night.) The cost is $60 all-inclusive. 10 Mercer, 691-3723. 6:30 p.m. Wed., June 6. E-mail food@seattleweekly.com to let us in on the hot stuff.

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