News Food and/or beverage news? E-mail Eat and feel good about it. For the 13th year, Dining Out for Life hits more than 150


Food News for April 26-May 2

Free lunch, and free flower cookies, for the kiddies.

News Food and/or beverage news? E-mail Eat and feel good about it. For the 13th year, Dining Out for Life hits more than 150 Seattle-area restaurants Thursday, April 27. A portion of your bill will benefit Lifelong AIDS Alliance, a nonprofit that provides services to people living with HIV/AIDS in King County. Some eateries will present special prix-fixe multicourse meals. For complete details, go to No Kraft in his pantry—Tim Hutchinson of Tacoma this month won the 2006 macaroni and cheese recipe contest sponsored by Tillamook Cheese and McCormick & Schmick's Seafood Restaurants, beating out more than a hundred other recipes to win $1,000, 25 pounds of cheese, and dinner for four. His mac n' cheese calls for heavy cream, apple cider, Dijon mustard, white cheddar, and Gruyère, among other things. Check it out at The Yakima Valley is the oldest wine-growing region in the state, providing grapes to about 75 percent of Washington wineries as well as many in Oregon. You can stay comfortably on this side of the mountains and still enjoy the region's Showcase of Wines, 6–8 p.m. Monday, May 15, at the Palace Ballroom, 2100 Fifth Ave. For $40, sample a range of Yakima wines presented by the vintners who made them. Call 800-258-7270 or go to for reservations. The Access to Healthy Foods Coalition has organized a day of discussion on the success of various healthy food programs that have been implemented in academic and professional settings. Award-winning author Roberta Dyuff will speak about the food industry's response to current consumer demand for locally grown, sustainable products. Chez Panisse Foundation's Marsha Guerrero will discuss Berkeley, Calif.'s Edible Schoolyard program, which raises children's awareness about healthy eating. Additional panel discussions feature representatives from Seattle Public Schools, the Children's Alliance, Issaquah School District, Weyerhaeuser Company, Costco, and the Walt Disney Company. Chateau Ste. Michelle, Thursday, April 27. $65. $65 per person. Tom Douglas' latest book, I Love Crab Cakes, is on its way to stores, but you can snag a copy at his Palace Kitchen (in the Ballroom) from 5 to 7 p.m. Tuesday, May 2; $25 earns you a copy of the book, which Douglas and his co-author, Shelly Lance, will be on hand to sign, as well as tastings of five different crab cakes with beer or wine. RSVP to or 206-448-2001. Advance registration or reservations are recommended for most of the following events. Prices exclusive of tax and gratuity unless otherwise noted. On the Plate Thursday, April 27 As part of Take Our Daughters & Sons to Work Day, McCormick & Schmick's Seafood Restaurants will serve a free entrée and beverage to any child who has lunch with their parent. DOWNTOWN: 1103 First Ave., 206-623-5500; DOWNTOWN fish house and bar: 722 Fourth Ave., 206-682-3900; LAKE UNION: 1200 Westlake Ave. N., 206-270-9052. Thursday, April 28 Chef Robert Reynolds releases An Excuse to Be Together during a luncheon featuring recipes from the book that highlight the intimate experience of French life. The menu includes three salads, filet of salmon, walnut cake, and wine. $75 (includes the book). Noon. Lark Restaurant, 926 12th Ave., 206-323-5278. CAPITOL HILL Tuesday, May 2 Now you don't have to wait until dinnertime for buttermilk fried chicken! The Wellington serves lunch from 11 a.m. to 3 p.m., Tuesday through Saturday. Heaven? Not quite yet: cocktails are coming soon. 4869 Rainier Ave. S., 206-722-8571, COLUMBIA CITY The Grapevine Thursday, April 27 The land that gave us Michelangelo, Dante, Leonardo, and Boccaccio wouldn't produce wine that's anything less than an art form, would it? Sample and learn about Tuscan wines. $39. 7–9 p.m. Shoreline Community College, 16101 Greenwood Ave. N., 206-533-6700. SHORELINE Friday, April 28 Kaspar's presents the Cedargreen Cellars Winemaker's Dinner, featuring Kevin Cedargreen and a five-course meal. $70. 7 p.m. 19 W. Harrison St., 206-298-0123. QUEEN ANNE Saturday April 29 Hop aboard a deluxe motorcoach headed to four Yakima Valley wineries. A complimentary breakfast will distract you from the excitement of reaching each destination, where arts, entertainment, winemaking how-tos, and many tastings await. Choose between two locations for pick up and drop off: Pier 69 or South Bellevue Park and Ride. $74 per person. 206-448-5000, 800-888-2535, or for reservations. Saturday April 29 WineCOW wants you to escape your winter dwellings and sip the offerings of Tasting Room founders Robert Goodfriend of Harlequin Cellars and Paul Beveridge of Willrid Winery. Ticket price includes three glasses of Washington wine, food, and music. $30 (advance) at, $35 at door. 7–11 p.m. the Tasting Room, 1924 Post Alley, 206-770-WINE. DOWNTOWN Monday, May 1 The fourth annual Rosé Revival is here. Taste Oregon, Washington, California, and other dry rosé wines made from Sangiovese, Syrah, Cab Franc, Tempranillo, Grenache, Pinot Noir, and more. You can also meet the winemakers. $30. 6–8:30 p.m. The Islander Restaurant, 96 Union St. R.S.V.P. to or 206-526-1992. Tuesday, May 2 Not the grapevine, technically, but if you're into sipping, Shaken & Stirred: Everything About the Martini might pique your interest. Presented by Robert Hess, Anistatia Miller, Jared Brown, and Ryan Magarian, this seminar will walk you through history, anecdotes, and a hands-on tasting. $45. 6:30–8 p.m. Oliver's, 405 Olive Way (in the Mayflower Park Hotel), 206-382-6998. Register at Thursday, May 4 Sip wines from Santa Barbara and California's Central Coast at Fremont PCC's Beyond Sideways tasting. $5. 6:30–8 p.m. Fremont PCC, 600 N. 34th St., 206-547-1222. FREMONT Thursday, May 4 Brasa hosts Paola Banchi of Querciabella Chianti for a five-course dinner paired with Querciabella wines. $75. 7 p.m. champagne reception. Brasa, 2107 Third Ave., 206-728-4220. DOWNTOWN Back to School Wednesday, April 26 Nothing makes me angrier than when my dining partner commingles the mustard and ketchup when dipping the barbecued pork. Thank goodness I can learn to make my own Chinese appetizers and eat them all by myself in Bon Vivant's class. Egg rolls, pearl meatballs, Chinese chicken wings, steamed dumplings, steamed buns with sausage, and dipping sauces are also on the menu. $78 (or sign up for larger cooking packages). 7–10 p.m. Private home in Seattle, 206-525-7537, SEATTLE Thursday, April 27 Chef Seppo Farrey teaches how to make perfect sushi rice, effortless sushi rolls,and everything else sushi-related. $65. 6–9 p.m. Dish It Up! 2425 33rd Ave. W., 206-281-7800, MAGNOLIA Thursday, April 27 Learn to make espresso at home. Italian coffee mixologist Fabio Garofalo shows how to create 10 tongue-tantalizing espresso drinks—and he promises it's easy. $30 includes a take-home espresso shot glass. 7 p.m. Cafe Darclèe, 100 Fourth Ave. N., 425-246-8308, LOWER QUEEN ANNE Saturday, April 29 Sue McCown, executive pastry chef at Earth & Ocean, helps class members make three of her four-star desserts—lemon parfait with toasted meringue, devil's food cake with two kinds of chocolate ganache, and rhubarb skillet pie—plus some of her favorite garnishes for each. $75. 10 a.m.–1 p.m. West Seattle Culinary Communion House, 206-284-8687, WEST SEATTLE Saturday, April 29 Caper's, a home-furnishing store, hosts chef Jerry Traunfeld of the Herb Farm, who will sign his book The Herbal Kitchen, Cooking with Fragrance and Flavor, and offer tips and secrets. Kids can decorate flower-shaped cookies to take home. The event is part of a weekend spring celebration, and the West Seattle Farmer's Market opens the next day. 11 a.m.–2 p.m. 4521 California Ave. S.W., 206-932-0371. WEST SEATTLE Friday, May 5 This cooking class simulates a behind-the-scenes restaurant kitchen atmosphere as chef Gabriel Claycamp prepares complex dishes while you watch. One student will act as sous-chef, working alongside Claycamp. All students will feast on Claycamp's creations, have ample opportunity for conversation with the chef, and learn the art of pairing wine with fancy foods. $85 per person ($150 for student sous-chef). 6–10 p.m. (noon–10 p.m. for sous-chef). Culinary Communion House, 206-284-8687. WEST SEATTLE

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