Food Events

ON THE PLATE May 28

It's the first "Big Night" dinner party at Calabria Ristorante Italiano, with magnums of Rosemont wines and huge plates of Caesar salad, pasta, pollo gorgonzola, and tiramisu passed around family-style. Live piano music and plenty of chaos are promised. $37. 7 p.m. 132 Lake St. S., 206-935-7776. KIRKLAND May 29

It's Copper River time. Ray's Boathouse celebrates the spring salmon arrival with an outdoor barbecue and a tasting of ten of Oregon's best pinot noirs. $75. 6:30-10:30 p.m. 6049 Seaview Ave. N.W., 206-789-6309. BALLARD Luigi Denunzio of Luigi's Grotto is the guest chef tonight at Farestart. On the menu: sautéed Portobello, thyme, cinnamon and lemon herb crostinis; house smoked pork loin with creamy polenta and sweet and sour marsala; bananas foster; and more. $16.95. 5:30-7:45 p.m. 1902 Second Ave., 206-443-1233 ext. 7500, www.farestart.org. BELLTOWN June 1

It's the fifth annual Chef's Night Out benefit to fight hunger. Fifteen top Eastside chefs will each prepapare a separate menu for a table of ten. No two tables will have the same menu! $150. 5 p.m. The Golf Club at Newcastle, 15500 Six Penny Lane, 206-694-6846. NEWCASTLE June 2-15

Lamb is the word at Il Fornaio this month while the island of Sardegna dominates the rotating menu. 600 Pine St. (in Pacific Place), 206-264-0994. June 5

Chef Bruce Naftali hosts his first winemaker dinner in 12 years to showcase the fine products of Oregon's Amity Vineyards and to introduce their maker, former Seattleite Myron Redford. Redford will present diners his far-famed estate-bottled pinots noir and blanc, as well as two Rieslings to accompany Naftali's fava bean soup, asparagus-morel terrine, King salmon, and roast duckling. $150 (inclusive). Le Gourmand, 425 N.W. Market St., 206-784-3463. BALLARD. THE GRAPEVINE May 28

Taste up to 12 unique French wines from varying regions and varietals with a five-course dinner at Campagne. $85. 6 p.m. 86 Pine St., 206-728-2800. PIKE PLACE MARKET May 29

Taste reds from the Rhone region of France. Free with $4.99 glass purchase. 5-7 p.m. Seattle Cellars, 2505 Second Ave., 206-256-0850. BELLTOWN May 30

It's champagneology. Seattle sommelier Arnie Millan teaches a lesson on the history and making of the beloved bubbly. And, of course, there will be plenty of tasting going on, as well as appetizers from Andaluca chef Wayne Johnson. $39. 6-7:30 p.m. Andaluca, 407 Olive Wy. (Mayflower Park Hotel), 206-382-6999. DOWNTOWN June 2

Meet Chinook Wines maker Kay Simon and taste her Yakima Valley wines alongside a four-course dinner at Andaluca. $85. 6:30 p.m. 407 Olive Wy., 206-382-6999. DOWNTOWN June 5

Australia: it's not all vegemite and crocodile. Find out what else the Aussie's eatand, most importantly, what they drinkat G'Day in a Glass, the Australian wine and food tasting. $30. 6-8 p.m. Washington State Convention Center, 800 Convention Place, 212-351-6585, www.wineaustralia-usa.com. DOWNTOWN BACK TO SCHOOL May 29

You can cook dinner in 15 minutes. Learn how. On the menu: pasta with watercress, cherry tomatoes, and fresh goat cheese; and a skirt steak, red onion, and bell pepper pita pocket with a seasonal salad. $20. 6-8:30 p.m. Whole Foods, 1026 N.E. 64th St., 206-985-1500. ROOSEVELT May 30

Learn to cook Copper River salmon at home. It's your ticket to popularity! On the menu: coddled salmon with warm potato and green bean salad; and broiled salmon with olive couscous and cucumber oil. $25. 6-8:30 p.m. Whole Foods, 1026 N.E. 64th St., 206-985-1500. ROOSEVELT May 31

Chef Brian Scheehser of the Hunt Club at the Sorrento Hotel will show students how to pick the best fresh ingredients from a farmer's market and how to prepare and present the ingredients at home. $45. 10 a.m. Sur la Table, 90 Central Wy., 866-328-5412, www.surlatable.com. KIRKLAND Roll your own sushi with chef Cameon Orel of the Yarrow Bay Café. On the menu: California rolls with crab and avocado; sushi rolls with tuna, pickled ginger, peppers, and onion; and seven spice albacore tuna with balsamic teriyaki and wasabi vinaigrette. Then dine on your lesson along with Stimson Lane wines. $39. 11 a.m.-1 p.m. 1270 Carillon Point, 425-889-9052. KIRKLAND Learn to prepare an English high tea party, including protocol and recipes. On the menu: chicken salad in pastry puffs, cucumber and cream cheese sandwiches, scones with lemon curd, and éclairs. $40. 11 a.m. RainCity Cooking School, 425-644-4285, call for location. BELLEVUE June 2

Zagat just voted Geneva Restaurant No. 1 in Seattle for service. Learn the dos and don'ts of fine dining at hospitality and wine educator Dieter Schafer's etiquette class. $68 includes dinner and wines. 6:30 p.m. Geneva Restaurant, 1106 Eight Ave., 206-624-2222, www.hospitality-and-wine-education.com. DOWNTOWN June 3

This ain't your mamma's rice bowl. This is the new rice bowl; let teacher Naomi Kakiuchi of NuCulinary Cooking School show you how to prepare this staple in many different ways. On the menu: Thai pineapple fried jasmine rice; mushrooms, leeks, and chicken with eight-grain rice; Thai vegetable curry with brown glutinous rice; and festive golden glutinous rice. $50. 6:30 p.m. Uwajimaya Cooking Kiosk, 600 Fifth Ave. S., 206-932-3855. CHINATOWN/INTERNATIONAL DISTRICT June 4

Learn to make summer picnic dishes with soy. On the menu: edamame guacamole; miso pesto and chilled penne salad with asparagus; smoked tofu and poppy seeds; and more. Meat- and dairy-free. $30 ($25 members). 6:30-9 p.m. PCC Greenlake, 7504 Aurora Ave. N., 206-525-3586, www.pccnaturalmarkets.com. GREENLAKE/AURORA June 6

Learn all about BELGIAN BEER and foods to pair it with. On the menu: seared goose liver pate with endive-apple salad; penn cove mussels with bacon, thyme, and cream; stuffed pork loin, pear chutney, and cider-grain mustard sauce; and chocolate decadence with raspberry coulis. $35. 6-8:30 p.m. Whole Foods, 1026 N.E. 64th St., 206-985-1500. ROOSEVELT Advance registration or reservations are recommended for most events. Prices exclude tax and gratuity unless otherwise noted. info@seattleweekly.com

 
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