Dec. 22, 2004

Advance registration or reservations are recommended for most events. Prices exclude tax and gratuity unless otherwise noted. ON THE PLATE Dec. 24 Have yourself a very seafoody and Italian Christmas Eve at Brindisi; their menu this evening is an eight-course meal consisting of six traditional fish dishes, a vegetable side dish, and a gnocchi dessert. $45. 106 James St., 206-223-0042. PIONEER SQUARE Through December If you're lucky. Or, in other words, as long as they last. Cafe Juanita chef Holly Smith imported half a kilo of white truffles from Piemonte, Italy, and is offering a tasting menu at two budget levels so the curious can sample and the rabid fans can indulge. 9702 N.E. 120th Pl., 425-823-1505. KIRKLAND Through December The artisan bakers at Grand Central Bakery are baking up all-natural traditional panettone for Christmas so you can celebrate the season with a healthier version of this candied bread. Available at their Pioneer Square cafe, as well as several local grocery stores. $11.99. 214 First Ave. S., 206-768-0320. PIONEER SQUARE The acquired taste to end all acquired tastes: lutefisk. Anthony's HomePort at Shilshole is daring enough to serve this Scandinavian "delicacy" (they're even offering a child's portion). Will you be daring enough to try it? $16.95. 6135 Seaview Ave. N.W., 206-783-0780. BALLARD Jan. 23 Chef and rabbi Gil Marks is the guest of honor at Hillel's inaugural Big Kosher Dinner, a multicourse Moroccan-themed feast that includes many salads, bastilla (a chicken-filled sweet-savory phyllo pastry), tagine stews, couscous, and baklava for dessert. At the dinner, Marks will speak on Jewish cookery, making this a feast for both stomach and mind. $150. 5 p.m. 4745 17th Ave. N.E., 206-527-1997. UNIVERSITY DISTRICT Feb. 8 New Orleans seems farther away every time the gray sky opens and pelts us with cold, cold rain. Lucky for us, Sazerac plans to deliver a reasonable facsimile of the Big Easy at their Fat Tuesday Fete, where the eats include rock shrimp cakes, gumbo, oyster po' boys, and other Louisiana seafood treats to accompany the restaurant's namesake cocktail—a mix of whiskey, bitters, and sugar—as well as plenty of other festive drinks. $25 (includes food; drinks extra). 6 p.m.–2 a.m. 1101 Fourth Ave., 206-624-7755. DOWNTOWN THE GRAPEVINE Dec. 27 What wines will you employ to ring in the New Year? At this Tasting Room event, educator Dieter Schafer will offer seven for your perusal. $12. Anytime between 3 and 7 p.m. 1924 Post Alley, 206-770-WINE. PIKE PLACE MARKET Dec. 30 Don't pop just any cork on New Year's Eve; do it up right with help from Esquin Wine Merchants' conveniently scheduled champagne tasting, featuring bottles of bubbly from Roederer Estate, Deutz, and Schramsberg. Free. 5–6:30 p.m. 2700 Fourth Ave. S., 206-682-7374. SODO Jan. 17 Denise and Brett Isenhower's eponymous Walla Walla winery specializes in Bordeaux-style wines and Rhône-inspired wines, and tonight they'll be pouring them alongside chef Brian O'Conner's five-course dinner at the Madison Cafe. $75. 6:30 p.m. 1807 42th Ave. E., 206-324-2626. MADISON PARK Jan. 22 In this town, it doesn't get much fancier than the Columbia Tower Club, so it's fitting that Wine Press Northwest's annual Platinum Wine Dinner should happen there. Sample 2004's 11 Platinum-rated wines while enjoying a five-course meal and leafing through your complimentary copy of Andy Perdue's Guide to Northwest Wines, included in the prix fixe. $130. 6:30 p.m. 701 Fifth Ave., 206-622-2010. DOWNTOWN Feb. 7 Still searching for the perfect gift for that dedicated wine disciple on your list? Well, what's your budget? For $1,500, you could send them to sommelier school at South Seattle Community College. The course runs for 12 weeks, and tuition includes wines for tasting, textbooks, exams, and certificates. Visit, call 866-412-0464, or e-mail at SSCC for more information. BACK TO SCHOOL Dec. 28 After the holidays, you'll be hungry for something non-American—trust us. At Culinary Communion's primer on the food of Vietnam, you'll learn about this amazing cuisine that blends French and Southeast Asian traditions. 6–9 p.m. Call or e-mail for prices and location: 206-284-8687; Brush up on your bartending skills before your New Year's Eve guests ask for something you've never heard of. Keith Kinsella teaches mojitos, martinis, margaritas, and more at Cook's World. $55. 6:30–9:30 p.m. 2900 N.E. Blakeley St., 206-528-8192. UNIVERSITY DISTRICT Jan. 8 Before you go thinking your kitchen slave days are over just because the holidays are, let us—and the Blue Ribbon Cooking School—remind you that the Super Bowl approaches! Spend the afternoon studying up on football game party foods with Mike Duppenthaler. $85. 1–4 p.m. 2501 Fairview Ave. E., 206-328-2442. EASTLAKE Jan. 11 When the days grow longer and colder, Asian dishes like chicken and coconut soup with lemongrass start sounding better and better. Learn to make tuna tataki, Thai noodles, that fabulous soup, and more at the Seattle Culinary Academy. 1701 Broadway, Demonstration Kitchen/Room BE2119, 206-587-5424. CAPITOL HILL Jan. 18 With Michele Scicolone's 1,000 Italian Recipes as your guide, you could theoretically prepare three Italian meals per day for a year without repeating yourself (except a little at the end). The author of this comprehensive cookbook, praised by Mario Batali and other kitchen kingpins, appears today at Sur La Table to discuss the embarrassment of riches that is Italian cuisine. Free. 6 p.m. 90 Central Way, 425-827-1311. KIRKLAND Think of it as culinary feng shui: Seattle Culinary Academy's "mise en place" class teaches you to cook with true visual flair. Whitefish escabeche, crab txangurro, and ragout of salt cod with saffron are among the Spanish tapas you'll be making tonight. $45. 6–9 p.m. Seattle Central Community College, 1701 Broadway Ave. E., 206-587-5424. CAPITOL HILL Winemaker Veronique Drouhin came a long way to be here—from the Burgundy region of France, in fact—so the least you can do is show up. She'll be hosting a sumptuous wine dinner with a menu designed by Dahlia Lounge executive chef Erik Tanaka to complement wines from Domaine Drouhin in Oregon and Joseph Drouhin in Burgundy. $110. 6:30 p.m. Dahlia Lounge, 2001 Fourth Ave., 206-682-4142. BELLTOWN

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