ON THE PLATE THROUGH MARCH An authentic cassoulet takes time and effort. The white-bean stew contains ingredients not found in most refrigerators: lamb, pork, duck


Food Events Around Town

ON THE PLATE THROUGH MARCH An authentic cassoulet takes time and effort. The white-bean stew contains ingredients not found in most refrigerators: lamb, pork, duck confit, and garlic sausage. Beginning today, Café Campagne takes the time and effort to make the dish, so all you have to do is place an order, pick it up, and pay $32 for two or $64 for four. E-mail them at rbellavita@campagnerestaurant.com or call 206-448-7740. 1600 Post Alley, PIKE PLACE MARKET THROUGH NOVEMBER 16 "Succumb to the lure of the clove" at Lombardi's three area restaurants as the Italian triad celebrates its annual garlic festival. Press materials report that during the course of the festival, "2,875 pounds of garlic will be enjoyed." Look for garlic martinis and garlic tiramisu to break up the monotony of garlic Caesar salad and "40 clove chicken." 2200 N.W. Market St., 206-783-0055, BALLARD; 1620 W. Marine View Dr., 425-252-1886, EVERETT; 695 N.W. Gilman Blvd., 425-391-9097, ISSAQUAH. NOVEMBER 1 Meet local oyster growers at Flying Fish's oyster open house. Shaking hands is the least of the fun, because for $20 you can eat all the oysters your stomach can stomach. 1-4 p.m. 2234 First Ave. 206-728-8595. BELLTOWN Eat even more oysters this evening at Matts' Rotisserie & Oyster Lounge. At its first annual Shuckfest, the year-old Redmond seafood joint is charging guests $30 for unlimited shellfish consumption, plus "three scrip for beer or wine." Because folks, after gobbling oysters at Flying Fish and doing the same at Matts', the best thing for your belly is alcohol. Lots and lots of alcohol. $30. 3-9 p.m. 16551 N.E. 74th St., 425-376-0909. REDMOND Rogue Ales has created the perfect way to enjoy beer and chili at the same time, all while supporting Eastside nonprofits: a beer-chili cook-off, of course. Judging takes place between 11 a.m. and 4 p.m., with live music and beer-drinking lasting until 9 p.m. $6 charitable donation in the form of three voting tokens. 11 a.m.-9 p.m. 35 Sunset Way, 425-557-1911. ISSAQUAH NOVEMBER 1-2 If you're Polish and you know it, lick your lips. Capitol Hill's 39th annual Polish Holiday Bazaar will feature the tongue-tingling tastes of dill-pickle soup, beet soup, stuffed cabbage, cheese crepes, Polish sausage, sauerkraut . . . and pierogi, the undisputed masterwork of Polish cuisine. For the kiddies, arts and crafts booths will beckon and Christmas decorations will glisten. Free. Noon-7 p.m. 1714 18th Ave., 206-523-4873. CAPITOL HILL NOVEMBER 2 The only thing better than watching Iron Chef on TV today would be to go to an "Iron Chef-style competition." Tamara Murphy, chef/owner of Brasa and Christine Keff, chef/owner of Flying Fish and Fandango are going fork-to-fork at the Viking Showroom. Adding to the upper-class sportlike atmosphere will be alcohol: over 60 Washington wines, along with samples of cheese, sausage and seafood. $35. 2-5 p.m. 19204 68th Ave., register by Oct. 31 at www.washingtonwine.org or 206-667-9463 ext. 216. KENT NOVEMBER 5 Grocery shopping in Sand Point gets more competitive with the opening of the fourth Metropolitan Market grocery store. The store claims to have more variety than national chain stores in a space half their size. It doesn't hurt that the locally owned store stocks its shelves with regional products as well as food directly imported from around the world. See for yourself. 5240 40th Ave., 206-326-5466. SAND POINT NOVEMBER 9 Don't be blue: Drink wine. EMP and its restaurant, Turntable, are teaming up with sommelier Arnie Millan to celebrate the blues with a five-course gala dinner. After dinner, tour the Sweet Home Chicago: Big City Blues 1946-1966 exhibit with EMP's curatorial staff. $80. 6-8:30 p.m. 325 Fifth Ave. N., 206-770-2777. SEATTLE CENTER THE GRAPEVINE NOVEMBER 4 Vivanda and Walla Walla's Woodward Canyon Winery are teaming up to present dinner and wine. Woodward owner Rick Small will be in attendance to answer any questions about his wine. $75. 6:30 p.m. Vivanda, 95 Pine St., 206-442-1121. PIKE PLACE MARKET NOVEMBER 5 Assaggio Ristorante celebrates its 10th anniversary with a wine-tasting dinner hosted by Mauro Golmarvi. Enjoy his authentic Italian cuisine with a splash of wine. $70. 6:30 p.m. Assaggio Ristorante, 2010 Fourth Ave., 206-441-1399. DOWNTOWN NOVEMBER 6 Buy wine and help fight Alzheimer's at an auction in Bellevue tonight. Bid (silently and out loud) on wines, dinners, vacations, and gift baskets at the 11th annual Friends of Alzheimer's Petite Wine Auction. Proceeds support research into causes and cures for Alzheimer's disease. $100. 6 p.m. The Harbor Club Bellevue, 777 108th Ave. N.E., Suite 2500, 206-543-8205. BELLEVUE BACK TO SCHOOL NOVEMBER 1 Having a rough time with your better half? RainCity Cooking School can heal your relationship through the magical power of chocolate. Take RainCity's Chocolate Gifts From Your Kitchen classwhich covers truffles, filled bonbons, and dipped fruitand live to date another day. $50. 11 a.m. 1883 145th Pl. S.E., 425-644-4285. BELLEVUE NOVEMBER 4 Everyone knows someone who knows someone who accidentally chopped off a thumb while slicing an onion. Uwajimaya can help you not become one of those someones with their hands-on basic knife skills class. Besides a lesson on effective knife handling, they will demonstrate how to sharpen knives and how to correctly separate a whole chicken into parts. (Bring your own chef's knife, paring knife, and apron). $50. 6 p.m. Seattle and Bellevue locations, 206-932-3855. SEATTLE/BELLEVUE NOVEMBER 7 THROUGH JANUARY 30 In high schools across the country, students are forced to read a book and then discuss the book's themes as a class. Meanwhile every Friday, adults at Blue Ribbon Cooking School drink wines and discuss their qualities and differences in depth. Not fair? Too bad, kids, get back to reading. $75 per class or three for $200. 6-8 p.m. 206-328-2442. MADISON PARK NOVEMBER 19 Thanksgiving is on its way. Remember last year when you started cooking the turkey too late and it got moved from the main course to dessert? Lisa Dupar Catering will make sure that does not happen again with their "It's all smoke and mirrors" Thanksgiving supper class. Learn how to do ahead so you can sit back and relax all while enjoying some Bogs Cranberry Royal. $55. 6:30-8:30 p.m. 17825 NE 65th, Suite A140, 425-881-3250. REDMOND food@seattleweekly.com

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