Hot Dish

RABBIT, DUCK, WHATEVER "Keep it in your head that you're gonna win, and you will"—with that philosophy, Rainier Club sous-chef Scott Megargle is cooking his way to the top and getting there fast. In May, Megargle won the Chaine des Rotisseurs Jeune Commis national championship for young chefs, wowing judges with seared salmon and lobster-corn salad, pan-roasted chicken breast with carrot risotto and wilted spinach, and a dark- and white-chocolate mousse cone with orange sorbet, pistachio cookie, and strawberry coulis. In September, the 26-year-old Renton Technical College culinary program graduate will compete for the world Jeune Commis title in Singapore, and though he won't know what's on the menu till the big day, he's confident. "I'll be ready for anything—rabbit, duck, whatever," he says. You go, Scott. Katie Millbauer THE OTHER RED MEAT The great beasts that roamed the plains are back, and they're on a restaurant plate near you. Yes, it's National Bison Month again, and among the nationally recognized seven chefs chosen to celebrate the lean, lean flesh of the shaggy humpbacks is John Howie of Bellevue's Seastar. For his presentation, Howie opted to shave pricey ($23 a pound wholesale) bison tenderloin into transparent slices and serve them carpaccio-style, sprinkled with fresh chopped basil and oregano, drizzled with olive oil, and accompanied by zesty fresh arugula dressed in a lemon vinaigrette ($12). Yum. "TRIPEL" THREAT Capitol Hill's Elysian Brewery has always been local ground zero of the Great Belgian Beer Conspiracy. This week, after years of waiting, you can at last quaff one of the pretenders to the Belgian throne: golden, cloudy, fragrant, monk-brewed Chimay White on tap. Try an 8-ounce schooner for $3.75 or so, and learn why Belgian "tripels" (light in color but high in alcohol) are among the most highly regarded of all beers. And on Monday, Aug. 5 from 5 to 8 p.m., you can sample a wedge of free Chimay cheese along with a discounted draft. HAPPY ANNIVERSARIES A number of Northwest food-and-beverage mainstays are celebrating significant birthdays this summer. Hales Brewing of Ballard and Woodinville is 15 this year, while microbrewing pioneer Grant's Ales of Yakima has hit 20. Also 20 is the Four Seasons Hotel's Shucker's Oyster Bar and Restaurant, while the Pike Place Market's Il Bistro has hit 25—a venerable age for a restaurant. Many happy returns to all. Food and/or beverage news? E-mail Hot Dish at

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