On the Plate, The Grapevine, and More

Advance registration or reservations are recommended for most events. Prices exclusive of tax and gratuity unless otherwise noted.

ON THE PLATE Ciao Bella Ristorante, the Italian bistro that suffered a fire last fall, is open again in the same locationa little house near UNIVERSITY VILLAGE. 5133 25th Ave. N.E., 206-524-6989. MAY 3-4 Didn't get enough slurping in at the Anthony's Oyster Olympics in March? It's not too late. Head north to Blaine, Washington for the second annual Shuckin' on the Spit Festival (800-770-7992, www.shuckinonthespit.com) or west to Hoodsport, Washington for the Hood Canal Oyster Bite (www.hoodsportwa.com). MAY 4 It's haute cuisine for the Hutch. Local celebrity chefs will prepare a six-course dinner with local wine pairings. Proceeds from the Fred Hutchison Cancer Research Center Premier Chef's Dinner and a live auction will benefit the Center. $200-$250. 5 p.m. Sheraton Seattle Hotel and Towers, 1400 Sixth Ave., 206-621-9000. DOWNTOWN MAY 5 It's Cinco de Mayo. Cha-cha down to Fandango for $4 margaritas and mojitos and a classic Mexican menu. 5 p.m.-close. 2313 First Ave., 206-441-1188. BELLTOWN THE GRAPEVINE APRIL 30 Join Paul Beveridge (what an apt name) of Madrona's Wilridge Winery for a seven-course wine dinner at Lynnwood's Cinnamons Grill. See how his reds pair with Cinnamons' Indian cuisine. $65. 6 p.m. 4926 196th St. N.W., 425-670-1000. LYNNWOOD Meet L'Aventure Winery maker Stephan Asseo and taste the wines he brought with him from Paso Robles, California. $10. 5:30 p.m. Grape Choice, 220 Kirkland Ave. #6, 425-827-7551. KIRKLAND MAY 1 Meet John Bookwalter of the Tri-Cities' Bookwalter Winery and taste his wares. Free. 5-7 p.m. Seattle Cellars, 2505 Second Ave., 206-256-0850. BELLTOWN MAY 2 Lisa Dupar Catering hosts a wine dinner with Sonoma wines and a menu based on northern California artisan cheeses. $65. 7-9 p.m. 17825 N.E. 65th St., Suite A-140, 425-881-3250. REDMOND MAY 3 Prosser maker Ray Sandidge (of Kestrel Vintners) will pour samples of his own label, C.R. Sandidge, today at Fremont Red Apple Market and Wine Bar. $5. 3-6 p.m. 3601 Fremont Ave. N., 206-633-3663. FREMONT MAY 8 Lisa Dupar Catering chef Jonathan Zimmer's spring dinner features Northwest seafood to highlight the wines of L'Ecole No. 41. Includes a semillon, a chardonnay, and multiple merlots from the first-rate Walla Walla Valley winery. Owners Megan and Martin Clubb will be on hand. $95. 7-9 p.m. 17825 N.E. 65th St., 425-881-3250. REDMOND Tonight at Canlis, indulge in seven courses, seven toasts, and seven champagnes. Hosts Chris and Alice Canlis will provide some insight into the history and romance of the bubbly "drink divine." $135. 6:30 p.m. 2576 Aurora Ave. N, 206-283-3313. QUEEN ANNE/AURORA MAY 9 It's a nice day for a white wine dinner. Chateau Ste. Michelle executive chef Janet Hedstrom will prepare a multi-course meal featuring award-winning whites. $99. 7 p.m. 14111 N.E. 145th St., 800-267-6793. WOODINVILLE ORGANI-CITY MAY 1 The Snohomish Farmer's Market opens its 12th season today. Look for certified organic produce, in-season fresh fruits and vegetables, honey, baked goods, crafts, plants, and flowers. Thursdays 5 p.m.-sunset through September. On First Avenue two blocks west of the Avenue D Bridge. SNOHOMISH BACK TO SCHOOL APRIL 30 Learn to prepare an Italian family dinner with homemade pasta. Chef Iole Aguero will take students through a menu of lasagna with meat sauce, eggplant parmesan, butter leaf salad, and tiramisu. $45. 6-9 p.m. SCCC Seattle Culinary Academy, 1701 Broadway Ave., 206-587-5424. CAPITOL HILL MAY 1 Learn recipes and techniques for quick summer pastas. On the menu: linguine with olive oil, chives, and lemons; fettuccine with roasted peppers, basil, pine nuts, and olives; vegetarian, egg-free, dairy-free pasta; homemade pesto. $30 ($25 PCC members). 6:30-9 p.m. PCC Green Lake, 7504 Aurora Ave. N., 206-547-1222. GREEN LAKE/AURORA MAY 3 Just in time for Cinco de Mayo, Bellevue's RainCity Cooking School dedicates a class to Mexican cooking. On the menu: Red chili chicken tamale; pork chili verde tamale; fresh salsas; margaritas; oranges in triple sec for dessert. $40. 11 a.m. Information: 425-644-4285. MAY 5 Learn secrets to preparing "fresh and easy" one-dish Thai dinners, including sweet-and-sour rice noodle soup with shrimp; curried somen noodles with beef, tofu, and cilantro; "drunken noodles" stir-fried with chicken, vegetables, chiles, and garlic; and melon in sweet coconut cream. $30 ($25 PCC members). 6:30-9 p.m. PCC Green Lake, 7504 Aurora Ave. N., 206-547-1222. AURORA/GREEN LAKE MAY 6 For men onlyDads, give Mom a break on Mother's Day. Learn a thing or two about preparing spring brunch at this class on puffed, oven-baked egg pancakes with strawberries, roasted herb potatoes, double chocolate chip muffins with raspberry butter, and brunch cocktails. $40. 6:30 p.m. RainCity Cooking School, 425-644-4285. BELLEVUE MAY 7 Learn to cook with seasonal, fresh, spring vegetables at this class from West Seattle Thriftway's NuCulinary School. On the menu: fresh asparagus on garlic toast; pan-seared duck breast with sautéed wild mushrooms; spring pea risotto in a radicchio cup; trio of mixed berry granita with crème fraiche and chocolate sauce. $50. 6:30 p.m. 6523 California Ave. S.W., 206-932-3855. WEST SEATTLE info@seattleweekly.com

 
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