Lamb and Syrah

ON THE PLATE April 230 All this month, Restaurant Zoes serving spring lamb dishes with a classic pairing: syrah. Every MondaySaturday night, Chef Scott Staples will prepare lamb appetizers (such as lamb tartare) or entr饳 (such as roasted lamb leg for four). The syrahs have been chosen from French, Australian, and domestic notables. 2137 Second Ave., 206-256-2060. BELLTOWN April 3 Fine art, fine food, fine womenlovers of fine things will no doubt find stimulation at the 11th annual Art of Dining art show, dinner, and auction. All proceeds will go to the Womens Funding Alliance to benefit local women and girls. $100. 5:309:30 p.m. 911 Pine St., 206-467-6733, DOWNTOWN Dine at any one of more than 144 Seattle restaurants today and support the local Lifelong AIDS Alliance. For the 10th year, participating restaurants will donate a portion of the days sales to the service agency. For a list of restaurants, phone 206-323-3463 or visit April 7 McCormicks Fish House opens its new Potlatch First Monday Dinner Series tonight with a four-course wine dinner. The menu includes, what else, but seafoodand lots of it: baked oysters, pan-fried oysters, mussels and steelhead. Tonights featured wineries are Chateau Ste. Michelle and Columbia Crest. $40. 6 p.m. 722 Fourth Ave., 206-682-3900. DOWNTOWN April 720 This month, Il Fornaio chef Giuseppe Naccarelli takes diners on a culinary tour of his native Abruzzo region of Southern Italy. His menu will be in the style of a family feast with multiple courses including lamb dishes and bread inspired by his mothers recipe. 600 Pine St. (in Pacific Place), 206-264-0994. DOWNTOWN April 813 Caf頊uanitas celebrating its third year with a special four-course menu and Italian wine pairings. All this week, stop in for a grand meal of grilled octopus, rabbit, lamb, and other specialties. 9702 N.E. 120th Pl., Kirkland, 425-823-1505. KIRKLAND April 10 Chefs from Metropolitan Grill, Union Square Grill, and Elliotts Oyster House show their stuff tonight as guest chefs at FareStart. Menu includes roasted king salmon with baby heirloom tomatoes and mozzarella salad. $16.95. 5:307:45 p.m. 1902 Second Ave., 206-443-1233 ext. 7500, BELLTOWN THE GRAPEVINE April 3 Which wine goes best with vegemite? Taste premium Australian wines at Esquin Wine Merchants, Mate. Free. 56:30 p.m. 2700 Fourth Ave. S., 206-682-7374, SODO Try the best of Californias Cakebread Cellars at Ettas five-course wine dinner. $75. 6:30 p.m. 2020 Western Ave., 206-443-6000. PIKE PLACE MARKET April 5 In celebration of its first year in business, Impromptu Wine and Art Bar hosts an evening with Doug McCrea of McCrea Cellars. Taste his 2001 viognier, 2001 grenache, and 2000 Cuvee Orleans along with chef Kyle Reynolds food pairings. $65. 6:30 p.m. 4235 E. Madison, 206-860-1569. MADISON PARK April 6 Everybodys favorite Northwest exercise in excess promises to be bigger and better than ever this year. The Washington Wine Commissions annual Taste Washington wine and food fest is taking over the Seahawks Stadium Exhibition Center. Go and gorge on more wine, food, and local celebrities than ever before. $85$125. 49 p.m. 1000 Occidental Ave. S., 206-628-0888, April 6 Seastar Restaurant and Raw Bar hosts a class on the wines of California, from Mendocino to Santa Ynez. $75. 6:30 p.m. 205 108th N.E., BELLEVUE, 425-456-0010, ON TAP TangleTown, the Elysian Brewing Companys new Green Lake brewpub, is open for business. Expect 11 Elysian brews, plus beers from Chimay, Maudite, Sierra, Dicks, Taunton, Cyclops, the Wise, and more. Plus lunch, dinner, and weekend brunch. In the old Honey Bear Bakery location. Opens 11:30 a.m. MondayFriday, 8:30 a.m. Saturday and Sunday. 2106 N. 55th St., 206-547-5929. GREEN LAKE/WALLINGFORD Leave it to a Northwest brewery to introduce the worlds first USDAcertified organic beers. Olympias Fish Brewing Companys newest organic brew, Fish Tale Wild Salmon Organic Pale Ale, joins its other two environmentally sound beers, Fish Tale Organic Amber Ale and Fish Tale Organic India Pale Ale, and is made with Yakima Cascade hopsthe first commercially available, certified-organic crop grown in the U.S. Available later this month in a grocery store near you. (About $7.49 a six-pack.) April 7 On this day in 1933, the national prohibition on beer was lifted. Rogue Ales Issaquah Brewhouse celebrates New Beers Day this evening with a partytheyre tapping a cask of Rogues American Amber Ale (cask-tap veterans know to leave their best clothes at homecrowd spray is inevitable). No cover. 5:30 p.m. 35 W. Sunset Wy., ISSAQUAH, 425-557-1911. April 11 In celebration of Taste Washington Month, Lisa Dupar Catering presents Washington reds with a southern French dinner. Makers include Andrew Will, Andrake, Cadence, Reininger, Januik, and Mathews Cellars. $65. 79 p.m. 17825 N.E. 65th St., Suite A., REDMOND, 425-881-3250, BACK TO SCHOOL April 2 through June 17 No such thing as too many kitchen skills. Whats keeping you from taking a non-credit culinary course at Lake Washington Technical Colleges Business Training Center? Learn to decorate cakes, make real Italian biscotti, or brandish a knife like a pro. $40$246.63. Call for schedule. 11605 132nd Ave. N.E., 425-739-8112. KIRKLAND April 3 Greg Atkinson will show participants how to whip up a spring feast of deviled eggs, sorrel soup, roasted leg of lamb with lavender jelly, and rhubarb and ginger tart. $75. 68:30 p.m. IslandWood outdoor learning center, 4450 Blakely Ave. N.E., BAINBRIDGE ISLAND, 206-855-4300, April 5 Think you know how to cook pork butt? Think again. Barbecue biggie Paul Kirk, the Kansas City Baron of Barbecue will knock that smug look off your face at his pit-master class. All meat (brisket, pork butt, pork ribs, and chicken), rub materials, wood, and charcoal will be provided. You bring your own 22-inch kettle, vertical water-pan smoker, or anything larger; knives; cutting board; paper towels; tongs; bucket; foil; mitt or hot pad; prep table; and chairs. Kirk will show you sissies how to really barbecueKansas City style. $125. 6 a.m.9 p.m.! Factoria Mall front parking lot, 4000 128th Ave. S.E., BELLEVUE. Information: 425-643-0607. April 5 Join Kaspar Donier at his restaurant, Kaspars, for a lesson on spring brunch. Learn to prepare his peanut butter and banana French toast, Birchermuesli, corned beef hash, and other specialities. Class includes brunch, wine, and a take-home recipe set. $55. 10 a.m. 19 W. Harrison, 206-298-0123, LOWER QUEEN ANNE April 6 You live in the Northwest and you dont know how to prepare salmon? Get thee to Whole Foods, where the Basic Cooking series continues with an introduction to buying and preparing salmon. Participants will cook and taste pan-roasted salmon with ginger butter sauce, saut饤 spring greens and lemon-scented couscous. $20. 4:307 p.m. 1026 N.E. 64th St., 206-985-1500. ROOSEVELT COMING UP April 12 Learn to prepare appetizers such as crab cakes, shrimp wrapped in Chinese kale, ahi tuna poke, and sister-in-law mussels with the talented folks at Flying Fish; then impress the guests at your next cocktail party. Youll eat your lesson for lunch and sample wine pairings as well. $55. 10:30 a.m. 2234 First Ave.,206-728-8595. BELLTOWN. May 17 Learn all about buying, cutting, and cooking one of Seattles most illustrious exportsseafood. Recipes include Thai curry sea scallops, fennel cured steelhead, and kazu-marinated black cod. Lunch and wine pairings will be served. $55. 10:30 a.m. Flying Fish, 2234 First Ave., 206-728-8595. BELLTOWN

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