For your mingling pleasure, five news items to get today’s culinary conversations started:
1. Copper River salmon season opens next Thursday, May 16, making 2013 the thirtieth year in which the celebrated fish will be sold fresh at market. Prior to 1983, “most of the fish went into cans with a small amount frozen for export,” recalls seafood marketer Jon Rowley, who arranged the salmon’s high-class Seattle debut.
“The handling was atrocious,” Rowley adds. “Telling them I could get them a better price for their fish, I worked with a few farsighted fishermen, as an experiment, to get the handling right and brought down a trial shipment of 400 pounds which went to Rosellinis’ Other Place, Triples, McCormick’s Fish House and Ray’s Boathouse.” Rowley told the restaurants’ managers that the world’s best salmon came from Copper River, and customers agreed.
According to the Copper River Marketing Association, “The catch forecast calls for 1.3 million sockeye salmon and 19,800 Chinook. Here we go, Alaska!”
2. A sign’s up on the former Casa D’Italia identifying its forthcoming tenant as “Zouave.” Ravenna Blog last month reported Conception Hermosillo had filed with the state liquor control board as the property’s latest leasee; a sign posted on the restaurant promised “a variety of specialities encompassing the Mediterranean region.
3.
Queen Anne View reports the former Pinkabella Cupcakes location atop Queen Anne is slated to become a sushi joint come June. The blog pulled up the business license associated with the address and learned the restaurant’s called Samurai Sushi.
4.
Seattle Met’s got the scoop on Canon’s cereal milk cocktail, one of eight morning drinks available at the bar’s brand new brunch service. In addition to the booze, Canon’s also serving braised lamb hash, pork belly banh mis and French toast. Brunch runs from 10 a.m. until, dinnertime on Saturday and Sunday.
5.The first 300 people who show up at Dahlia Bakery after 11 a.m. today will get a free coconut cream pie bite, but for those craving more pie, the bakery’s hosting a pie-eating contest at 12 noon. To the winner goes a $50 gift card, Dahlia Bakery cookbook and a free pie — since there’s nothing like eating too much pie to make you want another slice.
