Hot Dish


For three years now, billboards and buses around Puget Sound have featured a seasonal series of ads showing frisky children and even friskier cows (Guernseys, by the look of them) having fun together in the schoolyard, on the soccer pitch, or on the ski slopes. Developed by KNCB Dave Inc. and paid for by dairy-farm cooperative Darigold, the "Local Cows Working Hard" campaign is so darn cute that it only just occurred to us how weird it is that the cows in question are missing a prime attribute of any hard-working real-world dairy cow (four somethings to be precise).

How come? we asked KNCB Dave partner Dan Callahan. "When we came up with the campaign, we had to decide which would cause the least amount of uproar: leaving the udders on or taking them off. We've had a couple comments over the years, but nothing [compared] to what we'd have gotten the other way." But some ads in the series finesse the issue by putting the cow in an apron or ski pants or soccer shorts; why not clothe their nether limbs consistently? "We didn't want to force our creative staff to limit their imaginations," Callahan said, a hint of irritation coming into his voice. "These ads aren't supposed to be realistic, you know." We know, we know; but we can't help worrying about the shock kids who've grown up on Darigold's fun cows will get if they ever come across the real thing.


It's been 16 years since DeLaurenti Specialty Food Market had its last spiffing up, and Patrick McCarthy, owner of the Pike Place Market's flagship store for two years, plans to do the job right: not just a coat of paint but new floors, new shelving, and all new coolers and display cases. The most noticeable changes will be up front: The main entrance will return to its former position in the middle of the north side of the building, and the caf鬠presently buried upstairs, will move down to join the existing pizzeria in the front of the store facing First Avenue. The only problem with such a thorough makeover: Market regulars will have to get along without any DeLaurenti's at all for the whole month of February.


If you've been fruitlessly jonesin' since before Christmas for the best meatball sub on the West Coast or the only lamb prosciutto in the world, rejoice, rejoice! Salumi's open for business again (though still lunch only and only Tuesday through Friday) after a thorough remodel. Changes to the customer space are minimal; the big difference is behind the scenes, where Armandino Batali's now got some elbow room to work his meat-curing magic.

'HEY, GOOD-LOOKIN' . . . '

OK, so maybe the whole barefoot and pregnant bit is pass鬠but one professional organization thinks a woman's place is still in the kitchen—the professional kitchen, that is. Thanks to a recent endowment from Les Dames d'Escoffier International's Seattle chapter, at least one woman a year will attend the Seattle Culinary Academy at Seattle Central Community College on full scholarship. If all goes well, she'll graduate from the academy and go on to join the ranks of Northwest culinary biggies and LDEI members like chapter prez Leslie Mackie of Macrina Bakery, Christine Keff of Flying Fish and Fandango, or Fran Bigelow of Fran's Chocolates.

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