On the Plate and On the Grapevine . . .

ON THE PLATE May 8 Jeff Reagan of Ponti Seafood Grill is the guest chef tonight at FareStart. On the menu: baby greens with gravlax and curry vinaigrette; lemongrass-crusted halibut; Peruvian whipped potatoes; roasted sunchokes and preserved lemon glaze; and more. $16.95. 5:307:45 p.m. 1902 Second Ave., 206-443-1233 ext. 7500, www.farestart.org. BELLTOWN May 13 The Dahlia Lounges Jewish Cookbook Series continues with recipes from Claudia Rodens 1996 The Book of Jewish Food. On the menu: Syrian walnut and roast pepper paste, three savory Jewish pies, Moroccan stuffed bird, Spanish almond-orange cake, and more. $75. 6:30 p.m. 2001 Fourth Ave., 206-682-4142. DOWNTOWN May 16 Ponti Seafood Grills annual Spring Villa Party celebrates the seasons first catch of Copper River salmon. On the five-course menu: the salmon-of-honor with a lemon tarragon white butter sauce and wild mushroom risotto with pea vines, Alaskan halibut, black cod, spot prawns, and wines from two Woodinville wineriesMatthews Cellars and JM Cellars. $75. 510 p.m. 3014 Third Ave. N., 206-284-3000, www.poniseafoodgrill.com. QUEEN ANNE/FREMONT THE GRAPEVINE May 8 Lisa Dupar Catering chef Jonathan Zimmers spring dinner features Northwest seafood to highlight the wines of LEcole No. 41. Includes a semillon, a chardonnay, and multiple merlots from the first-rate Walla Walla Valley winery. Owners Megan and Martin Clubb will be on hand. $95. 79 p.m. 17825 N.E. 65th St., 425-881-3250. REDMOND Tonight at Canlis, indulge in seven courses, seven toasts, and seven champagnes. Hosts Chris and Alice Canlis will provide some insight into the history and romance of the bubbly drink divine. $135. 6:30 p.m. 2576 Aurora Ave. N, 206-283-3313. QUEEN ANNE/AURORA May 9 Its a nice day for a white wine dinner. Chateau Ste. Michelle executive chef Janet Hedstrom will prepare a multicourse meal featuring award-winning whites. $99. 7 p.m. 14111 N.E. 145th St., 800-267-6793. WOODINVILLE May 13 Californias Schramsberg Vineyards was established in 1862. The Golf Club at Newcastle was built in 1999. The old meets the new tonight with a four-course wine dinner at the Clubs Calcutta Grill. Meet Schramsberg winemaker Hugh Davies. $85. 7 p.m. 15500 Six Penny Lane, 425-793-4645. NEWCASTLE Waters, the lakeside bistro at the Woodmark Hotel, continues its winemaker dinner series with a four-course dinner paired with wines from Walla Wallas Seven Hills Winery. $75. 6:30 p.m. 1200 Carillon Point, 425-803-5595. KIRKLAND May 15 Taste wines from Italyspecifically Tuscany, Trentino, and Piedmonttonight at Seattle Cellars. Free. 57 p.m. 2505 Second Ave., 206-256-0850. BELLTOWN May 16 Lisa Dupar Catering has Spain on the brain. Get some Spain on your tongue, too, at the Spanish wine tasting tonight. Includes a tapas menu by Spanish chef Ernesto Pino. $75. 79 p.m. 17825 N.E. 65th St., 425-881-3250, www.lisaduparcatering.com. REDMOND ORGANICITY Its that time; the farmers are invading our streets again this spring and we cant get enough of it. The Ballard Sunday Market begins this Sunday, May 11 on the 5000 block of Ballard Avenue. Opening soon in King County: Burien Farmers Market (May 15); Enumclaw Country Market (May 15); West Seattle Farmers Market (May 18); and Columbia Center Farmers Market (May 21). May 10 Bastyr Universitys annual Herb and Food Fair, with garden tours, cooking demos, herb starts for sale, expert talks, vendors, entertainment, and family activities. Expert talks cover issues ranging from nutrition for athletes to herbs for children. Free. 10 a.m.4 p.m. 14500 Juanita Dr. N.E., 425-602-3103, www.bastyr.edu. KENMORE BACK TO SCHOOL May 7 Learn to cook with seasonal, fresh, spring vegetables at this class from West Seattle Thriftways NuCulinary School. On the menu: fresh asparagus on garlic toast; pan-seared duck breast with saut饤 wild mushrooms; spring pea risotto in a radicchio cup; trio of mixed berry granita with cr譥 fraiche and chocolate sauce. $50. 6:30 p.m. 6523 California Ave. S.W., 206-932-3855. WEST SEATTLE May 8 Learn to prepare an Italian family dinner with homemade pasta. Chef Iole Aguero will take students through a menu of lasagna with meat sauce, eggplant parmesan, butter leaf salad, and tiramisu. $45. 69 p.m. SCCC Seattle Culinary Academy, 1701 Broadway Ave., 206-587-5424. CAPITOL HILL May 12 Learn Japanese barbecue secrets from none other than Hajime Sato, the mastermind behind West Seattles Mashiko. Hes known for his live sushi bar Webcam and for his frequent refrain: Shut up and eat! Shut up and learn tonight as he demonstrates skewered teriyaki chicken, rack of lamb with red curry marinade, salmon pouches filled with Asian mushrooms and ginger sake sauce, and marinated grilled Portobello mushrooms. $50. 6 p.m. Kirkland Sur La Table, 90 Central Wy., 866-328-5412. KIRKLAND May 13, May 20, and May 27 Learn a thing or two (or three or four . . . ) about Washington wines at Dieter Schafers three-part class for beginners. Includes tasting, evaluation, and a special guest winemaker appearance. $80. 69 p.m. May 13, 20, and 27. South Seattle Community College, 6000 16th Ave. S.W., 206-764-5339. WEST SEATTLE May 14 You and the cutting board will be friends in no time. Learn to slice and dice like the pros at Sur La Tables class on basic knife skills. $65. 6 p.m. 90 Central Wy., 866-328-5412, www.surlatable.com. KIRKLAND May 15 Got picky kids? Learn to cook meals that theyll eatvegan meals that theyll eat. Really. The Lucky Palate Kitchen thinks theyll have your kids eating veggies in no time. Pick up some recipes and tips on coaxing your children to eat their carrots. $40. 6:309 p.m. 307 W. McGraw Ave., 206-352-2583, www.luckypalate.com. QUEEN ANNE May 17 Learn everything fish from Flying Fish chef Steve Smrstik. Includes buying, cutting, and cooking tips with as an instructive lunch of Thai curry sea scallops; fennel-cured steelhead, kasu-marinated black cod, and wine pairings. $55. 10:30 a.m. 2234 First Ave., 206-728-8595, www.flyingfishseattle.com. BELLTOWN Please note: Advance registration or reservations are recommended for most events. Prices exclusive of tax and gratuity unless otherwise noted. info@seattleweekly.com

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