Food Events Around Town

ON THE PLATE NOW THROUGH MID-JULY Calling all onion fans: Get yourself to any Pagliacci outlet before mid-July to get Walla Walla sweet onions added to any whole pizza order for free. Same goes for delivery orders. Imagine what Walla Walla sweets could do for a Zucchini Primo., 206-726-1717. JULY 4 If you're headed down to Gas Works Park, stop at the Essential Baking Co.they're having a party. It's part of Share Our Strength's Great American Bake Sale fund-raiser for a good cause, childhood hunger. Buy a cookie and help feed a child. FareStart and Kathy Casey are involved, too, so there's bound to be quite a spread. 11 a.m.-3 p.m. 1604 N. 34th St., 206-545-3804. WALLINGFORD JULY 7 Who needs wine when there's good beer to be had? McCormick's Fish House will highlight the beers of Maritime Brewery with a four-course potlatch dinner tonight. On the menu: spring greens, arugula, and prosciutto salad with shaved pecorino and Imperial Pale Ale melon vinaigrette; grilled beef tenderloin with roasted garlic and shallots, caramelized onions, and a pink peppercorn and porter demi-glaze; dark ale ice cream with dark amber ale syrup; and more. $40. 6 p.m. 722 Fourth Ave., 206-682-3900. DOWNTOWN THE GRAPEVINE JULY 2 Are you really prepared for that July 4 barbecue? Not until you've got your summer barbecue wine facts straight. Head to Fremont Red Apple Market and Wine Bar this evening to taste a few wines that pair well with grill fare. $5. 5-8 p.m. 3601 Fremont Ave. N., 206-633-3663. FREMONT JULY 3 Seattle Cellars is popping the cork on a new arrival from France, a Petite Chateaux 2000 Bordeaux in honor of Bastille Day. Free with $4.99 glass purchase. 5-7 p.m. 2505 Second Ave., 206-256-0850. BELLTOWN Competing French wines! Prefer Burgundy to Bordeaux? Then head south to Esquin Wine Merchants for a taste of several Burgundy wines. Free. 5-6:30 p.m. 2700 Fourth Ave. S., 206-682-7374. SODO JULY 4-6 The Olympic Cellars Winery's new tasting room will be open all weekend to celebrate the release of the winery's 2002 Dungeness Series of reds and whites. With live music from the Bluenotes jazz band and the wineries remote location in a 106-year-old barn near Port Angeles, it's a great excuse to get out of town this weekend. Free. 10 a.m.-6 p.m. 255410 Highway 101, 360-452-0160, PORT ANGELES ON TAP JULY 9 There's more to iced tea than Lipton. There's a whole world of fine iced teas out there waiting to be discovered. Now the Perrennial Tea Room's offering an introduction. Try a ginger peach tea, a Rooibos herbal tisane scented with pineapple and coconut, and a Tahitian blend from local company Barnes and Watson. Free. 11 a.m.-1 p.m. 1910 Post Alley, 206-448-4054. PIKE PLACE MARKET BACK TO SCHOOL JULY 2 Sorry, guys. This one's for women only: Library Bistro wine director David LeClaire and Herban Feast Catering chef BJ Duft give a class on appetizers and wines. $20. 6:30-9 p.m. Jardin Winery, 7354 35th Ave. S.W., 206-933-2829. WEST SEATTLE JULY 8 Clueless about what to do with all the berries growing in your yard? This class shows how to use berries in a main course. On the menu: broiled halibut with Greek lemon sauce, huckleberries and chives; James Beard's raspberry chicken; and seared pork loin with caramelized sweet onions and blackberries. $50. 6:30 p.m. NuCulinary Cooking School at West Seattle Thriftway, 4201 S.W. Morgan St., 206-937-0245, WEST SEATTLE JULY 8 AND 15 You can craft simple cheeses at home. This class from the City of Burien shows how to make paneer, basic farm cheese, mozzarella, chèvre, and soft spreadable cheeses. $72. 6-9 p.m. Burien Community Center Kitchen, 425 S.W. 144th St., 206-988-3700. BURIEN JULY 9 Learn to cook with the versatile coconut palm. On the menu: coconut-crusted fried shrimp with pineapple-apricot salsa; Thai chicken curry; coconut rice pudding parfaits with mango and pineapple; and tropical punch colada. $50. 6 p.m. NuCulinary Cooking School at Uwajimaya, 600 Fifth Ave. S., 206-932-3855, CHINATOWN/INTERNATIONAL DISTRICT COMING UP JULY 20 Quillisascut Farm isn't just the place where some of the Northwest's best cheese comes from: When summer rolls around, it's also a school where culinary students spend a week learning where our food comes from. Help keep the program green by attending this open house, meeting some of the folks who do the teaching, have some tasty viands, and maybe get rid of the cast-iron casserole you haven't used for years: The program needs to outfit its kitchen, too. 2-8p.m. at 9336 Waters Ave. S. in RAINIER BEACH. $30. Sign up at 206-722-6372.

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