Hard Bound

Joyce Goldstein was none too happy last time she visited Seattle. Her latest cookbook, Saffron Shores, had arrived from the printer in plenty of time for the big Hanukkah and Christmas gift-giving season. Only one problem: It smelledbad. Something in the glue the South Korean printer had used in the binding, experts opined. Whatever it was, back went all copies to be pulped. Goldstein arrives to demonstrate a menu from the new, odorless edition at Sur la Table Kirkland Thursday, Feb. 20; and those who prefer eating to cooking can enjoy a banquet drawn from Goldstein's survey of Jewish foods of the Mediterranean basin at Dahlia Lounge on March 18: the first of three monthly dinners based on new collections of recipes from both Ashkenazi and Sephardic cuisines. FLING THAT FISH! Now here's a novel way to spend your Saturday: Toss some frozen salmon into the Nisqually River! No, it's not some strange spring ritual: Turns out that the stinky rotting carcasses of spawned-out fish provide essential food for hatchlings (and for the flies and other bugs they also eat). Since not enough fish have been returning to keep the ecosystem stable, Nisqually Stream Keepers are taking up the slack, using surplus fish that returned last fall to the Nisqually Tribe hatchery downstream. Doesn't that get you in the mood to sling some scaly ones? The fun starts at 10 a.m. near Eatonville. Call Ann Marie at 360-438-8687 for directions. THE SWEET SPOT Hiroki Inoue was pushing pastry at some local restaurants and private parties even before he graduated from Seattle Culinary Academy. Putting his own personal spin on European dessert classics like cheesecake, é£Ĵairs, and tiramisu (Hiroki makes a version redolent of green tea), the Japanese-born chef has now opened his bake shop to the public in the MERIDIAN/GREEN LAKE neighborhood that's been pretty much pastry-bereft since the closure of the beloved Honey Bear Bakery. The focus of Hiroki (2224 N. 56th St., 206-545-8472) remains sweets, but there will also be daily breads and rolls to accompany coffee and teas. Drop by, say hello, and sample the almond-topped, custard-filled Basque sponge cake. You'll be glad you did. THAT'S THE SPIRIT There is an Easter bunny: His name is Ivar. In the generous spirit of their flounder, the late Ivar Haglund, the management of Ivar's Salmon House is honoring holiday gift certificates purchased in December from a recently deceased neighbor, Meridian Restaurant, which closed soon after the holiday season. Offer good only through March, so dine now! 401 N.E. Northlake Way, NORTH LAKE UNION, 206-632-0767. BAD PENNY! Poor Penelope Corcoran. According to her review in the P-I last Friday, the help at Bellevue's Udupi Palace Restaurant was no help at all: "Sorry, but refilling water glasses (with room temperature water) does not equal good service." It apparently didn't occur to Corcoran that her waiters didn't chat her up because they don't speak much English. But Since Udupi Palace isn't primarily devoted to accommodating food writers who can't be bothered to check out a few cookbooks before venturing into the unknown, that limitation doesn't hurt business much; and we assure Corcoran that the staff more than make up for their deficiency in English with their fluency in Tamil, Telegu, Kannada, and Malayalam, thank you very much. Food and/or beverage news? E-mail Hot Dish at food@seattleweekly.com.

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