On Dining: Bite of Seattle is actually offering 'bites'

Tag : Vermicelli Noodles

Let's say you were throwing a party for 450,000. Just how much icedo you think you'd need?
About 175,000 pounds should do it. That's what it will take to keepall the soda and beer chilled at the Bite of Seattle at Seattle Center Friday through Sunday.
The annual food fest also puts up big numbers for its edibleoptions: More than 80 vendors won't let anyone go hungry.
But the biggest news this year is a downsizing of some portions.Before you big eaters start chanting "super-size me!" take note:This new feature -- launched after consumer requests for more"bites" -- is available at just a few of the vendors. (I say"hooray," and let's add more "bites" next year!)
The "Just a Bite" booths, to be situated north of the InternationalFountain Lawn, include Wolfgang Puck Catering (serving itssignature Chinois salad), Maggiano's (serving mini meatballs, zitipomodoro and tiramisu), Green Leaf (grilled pork with vermicellinoodles), Divine (spanakopita and hirotiropita), and Kaosamai Thai(chicken or pork satay, yellow curry and pad thai). Each of thetwo- to three-bite portions will sell for $3.75, the same pricecharged in 1986 during the first Bite at the Seattle Center.
Other vendors have added a "Right Bite" option, which will runlighter and leaner. For instance, the Jones Barbeque booth willserve rib tips and slaw and a barbecue chicken salad as "RightBites."
Another new attraction is Rover's Thierry Rautureau acting asmaster of ceremonies of "Seattle Cooks!" These are how-to demos bysome of the city's most celebrated chefs, including John Neumark(Serafina), Lisa Dupar (Lisa Dupar Catering and PomegranateBistro), Ethan Stowell (Union, Tavolata and How To Cook a Wolf) andBruce Naftaly (Le Gourmand). Check biteofseattle.com for the all-star lineup.
The Vines of Washington will hold a tasting of some of the state'scoolest producers in the Alki Courtyard. Saint Laurent, Amavi,Canoe Ridge, Sagelands, Hoodsport Winery, Stina's Cellars, DesVoigne Cellars and Samson Estates Winery are among theparticipants. Admission is free, but if you pony up $6.50, you geta glass and a couple of wine-tasting tickets. Additional tastingtickets are $2 apiece.
The main beer garden has moved to the more picnic-friendly FisherLawn, just north of the Fisher Pavilion. It's now got a great viewof the main stage. Another chance to sip brews is at the RoadhouseBlues Stage, complete with limited cafe seating for those who don'twant to hang in the beer garden. It's situated on the south side ofKeyArena. At last year's event, this was the hottest spot to danceaway all those calories.
Of course, you're going to want to cruise The Alley, hosted by TomDouglas. Admission is $9.50 and includes nibbles from a spectacularlineup, with a portion of the proceeds going to Food Lifeline, amember of America's Second Harvest, serving neighborhood programsand organizations throughout Western Washington. After looking overthe "menu," featuring some of the most generous restaurants in thecity, I can imagine spending days in the Alley.
Seriously, when I go to these epic eat-a-thons, I stick to mywinning game plan: I love to walk around first, letting my noselead to what's most tempting. Then I do courses, sharing bites withfriends. That way, I can try as many different dishes as possiblewithout exploding. Oh, and I always travel with my dear companion,Mr. Tums. So long, Matt
Matt Janke has left the building. The man who launched a culinarysensation on two butane burners and an electric oven in June 1996has moved on from Matt's in the Market (94 Pike St., Suite 32).
But he has left it in capable hands. His partner for the past twoyears, Dan Bugge, has been working the front of the house andfilling in occasional shifts in the pantry, entertaining the dinersseated at the counter nearby. (He's known as the resident ham.)
And Chester Gerl continues his role as chef, having worked atMatt's off and on since 2005. You've got to get in there to pig outon his fabulous pork, organically raised by a local farmer andsourced whole, parted out at the restaurant, so the chef can useeverything from snout to tail. Gerl has been making a butteryconfit with the shoulder, braising the Boston butt for barbecuesandwiches and making his own guanciale from the jowls and headcheese, also known on the meat board as p