HOPPIN' FRESH Think of it as beer nouveau: Last Friday at 5:30 p.m., Yakima Brewing popped the top on the 2002 edition of its Bert


Hot Dish

HOPPIN' FRESH Think of it as beer nouveau: Last Friday at 5:30 p.m., Yakima Brewing popped the top on the 2002 edition of its Bert Grant's Fresh Hop Ale. Instead of being dried and baled, fragrant green hops fresh from the fields are rushed to the brewery, where they go straight into the kettle with the usual malted barley. Once brewed, the beer ages less than two weeks, allowing the hops to contribute their peppery, pollen-y taste and aroma, then expressed (literally, in the case of some East-Coast customers) to waiting fans. Seattle Weekly received a special advance consignment and can vouch that it's an unusual but pungently refreshing quaff, more like a predinner aperitif than a routine quencher.Try it on tap at pubs like the Fiddlers Inn in Wedgwood, Ballard Grill & Ale House, Dante's on Roosevelt, and Bellevue's Tap House Grill, or look for a six-pack in better beer coolers everywhere. But move fast: By Thanksgiving, it'll be long gone. OUT OF THE BOX! The Progressive Animal Welfare Society (PAWS) is stepping up its campaign to try to persuade local restaurants not to buy or serve "special-fed" veal—special-fed being a euphemism for raising calves on artificial foods in a tightly confining box or crate to ensure their flesh remains pale, unexercised, and therefore fork-tender. Ten top local restaurants including Canlis, Cascadia, Brasa, and Ray's have taken the pledge; 24 more have not responded to calls from PAWS; nine, say the campaign organizers, including some surprising names, have flatly refused to support the program. Last week, PAWS posted the names of pledge-takers, nonresponders, and refuseniks alike on its Web site—www.paws.org/work/advocacy/veal.html—suggesting that sympathizers with the tormented animals call the latter to express their support for the program. UNO, DOS, TRES! Maybe the middle of an economic slump isn't the best time to expand your business, but The Spanish Table's Steve Winston isn't letting that stop him. Only a year after opening a Berkeley, Calif., branch, the Western Avenue importer/merchant of Spanish foods, spices, and sundries has just debuted yet another outlet, this on on the edge of Santa Fe's picturesque historic district. "It's a stretch," admits Winston, a retired federal customs official, "but with our former Seattle store manager moving back home to New Mexico, it seemed like the right time. And at least I've got my pension as a cushion." PRESS RELEASES WE NEVER FINISHED READING "Best Foods Mayonnaise has added an exciting new twist to Light Mayonnaise with the introduction of three new flavors: Garlic Paradise . . . Bacon & Tomato Twist; and Herb Sensation. . . . Plus, they're available in convenient, easy-to-use squeeze bottles. . . . . Food and/or beverage news? E-mail Hot Dish at food@seattleweekly.com.

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