Food Events Around Town

ON THE PLATE OCTOBER 1 For Hunger Awareness Day, Operation Sack Lunch invites you to have lunch on them. Drop by Washington Memorial Plaza this afternoon to munch on gourmet sandwiches, pasta salad, and fruit cobbler, with juice and hot coffeethe meal that thousands of needy citizens are served for free on a regular basis. 1:15 p.m. Fourth Avenue and Cherry Street, www.opsacklunch.org, 866-277-9252. DOWNTOWN OCTOBER 3-5 Whew! It's a festive weekend. Burien and Everett are throwing dueling events to celebrate fall. Down south, it's the Burien OktoberFest with food, beer, crafts, and even "Elvis." Noon-9 p.m. Fri.; 10 a.m.-9 p.m. Sat; and 10 a.m.-6 p.m. Sun. S.W. 152nd Street and Fourth Avenue S.W., downtown Burien, 206-433-2882. Up north, it's the Everett Sausage Fest with food, beer, crafts, and live music. Noon-midnight Fri.-Sat.; noon-7 p.m. Sun. Perpetual Help Church, 2619 Cedar Ave., 425-349-7014. Stop fretting over which you'll choosethey both last all weekend. OCTOBER 5 You don't have to go to Piedmont to go to Piedmont. Go as far as Ristorante Pellini and chefs Luciano Bardinelli and Carlo Ochetti will transport you from your seat at the table for a five-course Italian wine dinner. $75. 7 p.m. Madison Renaissance Hotel, 515 Madison St., 206-267-2201. DOWNTOWN If you go to one FareStart dinner this year, you might as well make it count. The organization that trains homeless men and women to work as professional kitchen staff is passing the hat around tonight at its 11th annual auction and dinner event at the newly named Fairmont Hotel. $150-$200. 411 University St., 206-267-6210, www.farestart.org. DOWNTOWN OCTOBER 7 Sure, you've feasted at the Market dozens of times, but have you ever attended the Feast at the Market? It's a grand affair, with special treats from 25 Market restaurants. Proceeds from ticket sales will go to the Pike Market Medical Clinic, which gives care to low-income and homeless people in downtown Seattle. $60-$100. 6-9 p.m. PIKE PLACE MARKET Tonight the Dahlia Lounge is cooking recipes from the 2003 James Beard Award-winning cookbook from Zuni Café of San Francisco. The six-course meal will include baked artichokes with onions, lemons, black olives, and mint as well as Zuni roast chicken with bread salad. $75. 6:30 p.m. 2001 Fourth Ave., 206-682-4142. BELLTOWN OCTOBER 8 How do chefs party? They cook!?! It's time for Chef's Fest 2003, and more than 20 chefs are cooking up their most popular dishes. Look for samples from wineries, microbreweries, and Grey Goose Vodka, too. $100. 6-9 p.m. Hyatt Regency Grand Ballroom, 900 Bellevue Way, 425-556-1350. BELLEVUE OCTOBER 10 Feeling benevolent? Eat well tonight and then sleep well knowing you've contributed to the Greater Seattle Business Association, which promotes human rights and diversity of leadership in the business community. It's their annual fund-raiser dinner and auction. $75 ($65 GSBA members). 7 p.m. The Bay Pavilion, Pier 57, 206-363-9188. WATERFRONT THE GRAPEVINE OCTOBER 1 Join Mauro Golmarvi, "Seattle's infectiously affectionate front-of-the-house-man," in celebrating Assaggio Ristorante's 10th year as a Wine Spectator Award of Excellence recipient. That's right, Assaggio's throwing itself a party. And a grand one, too, with a six-course Italian meal and wines from, where else, but Assaggio's award-winning cellar. $70. 6:30 p.m. 2010 Fourth Ave., 206-441-1399. BELLTOWN OCTOBER 4 How's your wine tolerance? If you think you're tough, get over to Pogacha of Issaquahit's celebrating its fifth anniversary with a month of events including tonight's four-course dinner, served with an unlimited supply of wine from Napa's Niebaum-Coppola Estate Vineyards and Winery. $75. 6:30 p.m. 120 N.W. Gilman Blvd., 425-392-5550. ISSAQUAH We're lucky. Washington state has great access to wines from small Italian wineries. Learn about a few good ones today at the Fremont Red Apple Market and Wine Bar. $5 for three tastes or one glass. 3-6 p.m. 3601 Fremont Ave. N., 206-633-3663. FREMONT OCTOBER 7 Andaluca knows how to spice up a Spanish wine dinner: bring the Spanish winemaker to town. That's right, Carlos Falco Fernandez de Cordova, founder of Marquis de Grinon winery near Toledo will be sharing a table with lucky guests tonight for a six-course dinner. $85. 6:30 p.m. 407 Olive Way, 206-382-6999. DOWNTOWN OCTOBER 9 Meet Waterbrook Winery maker Eric Rindal and taste his wares. Free. 6:30-8:30 p.m. Daniel's Broiler, 809 Fairview Pl. N., 206-621-8262. LAKE UNION OCTOBER 10-11 Have dinner at Earth and Ocean this weekend, enjoy a four-course prix-fixe menu, and get the chance to meet with Canoe Ridge vineyard manager Mike Means. He'll be in the house all weekend. $70 includes three courses of Canoe Ridge wines. 112 Fourth Ave., 206-264-6060. DOWNTOWN ON TAP OCTOBER 1 Now you, too, can be as giddy as a drunken man. Portland's BridgePort Brewing Company's Ebenezer Ale winter beer hits store shelves today. The full-bodied, Dickens-inspired brew comes but one season a year so, if you're the beer-drinking type, indulge! Buy it: stores everywhere. www.bridgeportbrew.com BACK TO SCHOOL OCTOBER 4 Learn to cook like someone's Tuscan grandmother at this class from RainCity Cooking School. On the menu: Tuscan pork loin, lemon risotto, sweet and sour onions and peppers, and panna cotta with a decadent chocolate sauce. Then eat your practice meal for lunch. $50. 11 a.m. www.raincitycookingschool, 425-644-4285 Do you do exciting things with your pasta? You will after this class from Il Fornaio. $35 includes Il Fornaio Pasta book, pasta dish samples form the class, coffee, and pastries. 9:30 a.m. 600 Pine St. (the Rissottoria in Pacific Place), 206-264-0994. DOWNTOWN OCTOBER 8 Few meals are more fun to prepare than the pizza. Except for the laborious stretching of the dough, putting together a pizza is a virtual partyso many toppings to choose from, so many combinations to be dreamed up. At this class from PCC Issaquah, students will learn to make the dough from scratch as well as a few fun ways to top it. $30 ($25 members). 6:30-9 p.m. 1810 12th Ave. N.W., 425-369-1222. ISSAQUAH food@seattleweekly.com

 
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