March 30, 2005

Advance registration or reservations are recommended for most events. Prices exclude tax and gratuity unless otherwise noted. ON THE PLATE Through Mid-May Got Georgia on your mind? Head to the 5-Spot where the popular Chow Foods outpost is serving Tybee Island blue crab soup, Carter Family (as in Jimmy) peanut-crusted chicken skewers, baked-to-order red velvet cake, and more Savannahian treasures while their rotating menu takes a turn for the deep South. 1502 Queen Anne N., 206-285-SPOT. QUEEN ANNE April 9 What do you know about Cambodian food? How about Cambodian New Year? And Cambodian music? Well, well, well, we see you have as much to learn as we do. We'll see you in White Center at this celebration of the Cambodian community and Bun Choul Chhnam Tmey, their New Year tradition. Enjoy authentic arts and crafts and song and dance, and by all means, explore Cambodian cuisine. Southwest 98th Street between 14th and 16th avenues Southwest, 425-785-0860. WHITE CENTER April 15 If you're one who labors over which wines to serve with what entrées, you have probably been told to pair your fish with whites. At this special Flying Fish dinner, co-hosted with Beaux Frères winemaker Mike Eitzel, no one will tell you that this is wrong, but they'll prove to you that it's rather limiting. As you sip pinot noir while tasting the Thai curried sea scallops, you'll come to understand why red wine goes great with seafood. $95. 6:30 p.m. 2234 First Ave., 206-728-8595. BELLTOWN April 16 through 18 Would you settle for "in the cup" instead of "on the plate?" Over the weekend, the Perennial Tea Room will be hosting James Norwood Pratt, Tea Guru. Whether you attend Saturday's book signing at the Tea Room, the tea tasting at the Crowne Plaza on Sunday, or the tea-pairing dinner at the Pink Door on Monday, you're sure to be steeped (sorry) in tea knowledge by the time you're through. Call the Perennial Tea Room at 206-448-4054 or visit for more information. May 3 You'll have to go all the way Down Under to find the new Martha Stewart. She's Donna Hay, and her new book, The Instant Cook, celebrates her trademark minimalism with a little more than a dash of style. Tonight at Nell's, chef Philip Mihalski will prepare a dinner based on Hay's book, which she will sign if you so desire. $125. Call for times. 6804 E. Green Lake Way N., 206-524-4044. GREEN LAKE May 16 We figured you'd want the advance notice (it's the only way you'll have a meatball's chance of getting in): N.Y.C. food celeb Mario Batali will be at his father's restaurant (Salumi) signing copies of his new book, Molto Italiano, and facilitating wine and food tastings. $70. Seatings begin at 11 a.m. 309 Third Ave., 206-621-8772. PIONEER SQUARE THE GRAPEVINE April 1 Join West Seattle's favorite wine merchant, Bear Silverstein, in celebrating West Seattle Wine Cellar's 10th anniversary and the groundbreaking of the shop's new space—which is directly behind the old one. Sip some champagne, then grab a shovel and help out. Free. 5 p.m. 6026 California Ave. S.W., 206-937-2868. WEST SEATTLE April 2-3 Get your designated driver on retainer now. Woodinville Wine Country is hosting its fourth annual Passport to Woodinville Weekend. Seventeen wineries will host open houses; for some of the smaller wineries, this is one of the few times during the year that they're able to do so. $40 for the weekend. 11 a.m.–4 p.m. Visit for more information. WOODINVILLE April 3 Whether you're curious about the glamorous secret lives of service industry professionals or just curious about the wine program at the Pink Door, it's interesting to note that their monthly employee wine tastings (on the first Sunday afternoon of every month) are open to the public. Enjoy seasonal bruschetta and, for this go-round, three pours of "transitional red" with commentary by Triage Wines' Dieter Klippstein. $15. 2:45–4 p.m. 1919 Post Alley, 206-443-3241. PIKE PLACE MARKET April 4 We don't like to brag, but we've tasted Brian Carter's Solesce, and it's wonderful. Try it for yourself at this Tasting Room tasting event. $12. 3–7 p.m. 1924 Post Alley. PIKE PLACE MARKET April 4 Especially because Hotel Vintage Park has recently rededicated and redecorated many of its guest rooms with a flair for Washington wineries and vineyards, they're the perfect hosts for Chateau Ste. Michelle chef John Sarich. As you enjoy a selection of Washington wines, Sarich, joined by Tulio chef Walter Pisano, will prepare selections from Best of Taste, the companion cookbook to the internationally syndicated TV show, Best of Taste: Travels with John Sarich. $10. 5 p.m. 1100 Fifth Ave., 206-624-8000. DOWNTOWN BACK TO SCHOOL April 13 Vietnamese food is a wonderful fusion of Asian and French cuisines. To learn more, consider this Cook's World course taught by Green Papaya chef Thuy Hong and her mother, Suong Nguyen. $55. 6:30–9:30 p.m. 2900 N.E. Blakeley St., 206-528-8192. UNIVERSITY DISTRICT April 13 By the time this four-week class is finished (it meets each Wednesday until May 4), you'll know how to prepare over a dozen Middle Eastern dishes, and if you're anything like us, we're guessing that's about a dozen more than you can prepare right now. Join Beirut native and former caterer Ferial Farhat in the kitchen at Bitter Lake Community Center for some exciting and exotic instruction. $75. 6:30–8:30 p.m. 13015 Linden Ave. N., 206-684-7524 or e-mail for more information. NORTH SEATTLE April 19 Seastar sommeliers Erik Liedholm and Kara DeBill don't want to bruise your brain. They say food pairing shouldn't cause headaches, and this course, resting on the principle that the size and weight of wine should match the richness and intensity of the dish it's served with, aims to help you make food/wine matches without straining too much. $60. 6:30 p.m. 205 108th Ave. N.E., 425-456-0010. BELLEVUE April 27 Celebrate Cinco de Mayo the small way—the small plate way, that is. In honor of the Mexican merriment, RainCity Cooking School is teaching shrimp-filled jalapeños rellenos, crab quesadillas, and more. $60. 6:30 p.m. 1883 145th Place S.E., 425-644-4285. BELLEVUE

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