Food Files

Advance registration or reservations are recommended for most events. Prices exclude tax and gratuity unless otherwise noted. ON THE PLATE FEB. 18 Do some good for yourself and others. Attend the Library Bistro's Evening at Boomtown, and—for a rather modest donation—indulge in succulent applewood salmon or split pea soup, braised organic country-style pork ribs with roasted avocado and vanilla-scented bourbon demiglace, with a ginger spice cake for dessert. $20. Seatings between 5:30 p.m. and 7:45 p.m. Boomtown Café, 513 Third Ave., 206-625-2989, DOWNTOWN FEB. 19 Gabriel Claycamp of Culinary Communion will team up with FareStart students for what is sure to be a feel-good event. The group will work to prepare dinner for 200 guests, and all tips will go to fund student support services. A brief ceremony for graduating FareStart students will take place at 7 p.m. $16.95. Seatings between 5:30 p.m. and 7:45 p.m. FareStart, 1902 Second Ave., 206-267-6210. DOWNTOWN SEATTLE FEB. 24 Dream French Quarter dreams and eat French Quarter food at Sazerac's blowout Mardi Gras bash, which will feature a full buffet of Cajun seafood specialties (including rock shrimp cakes, gumbo, and oyster po' boys). Expect a creole band to keep the beat and a temporary tattoo artist to emblazon your arm with mean-looking crustaceans. $50. 6 p.m. Sazerac, 1101 Fourth Ave., 206-624-7755. DOWNTOWN SEATTLE FEB. 26 Omnipresent "wine educator" Dieter Schafer departs from his usual M.O. to assemble a def crew of local chefs eager to demonstrate their kitchen proficiency. Contributors to the prix-fixe pairing dinner will include Steve Cain of the Waterfront Seafood Grill, and Rover's "Chef in the Hat," Thierry Rautureau. Proceeds from the dinner go toward local culinary arts scholarships. $85. 6:30 p.m. Renton Technical College, 3000 N.E. Fourth St., 425-235-2352 ext. 5728. RENTON IN THE CUP FEB. 21 At tonight's Hops & Props event, lovers of all things ale can sample the goods from 38 craft breweries at the Museum of Flight. Expert brewmasters will be on hand to expound on the intricacies of their trade; amateur brew drinkers (i.e. you) will be on hand to do the consuming. The event will be catered by McCormick and Schmick's and caffeinated by Tully's. $50. 6:30 p.m. 9404 East Marginal Way S., 206-764-5700. TUKWILA THE GRAPEVINE FEB. 21 Sorenson Cellars namesake Richard Sorenson presents select pinot gris, merlot, and sangiovese vintages at the Red Apple's regular Saturday tasting. Free. 3-6 p.m. Red Apple Wine Bar, 3601 Fremont Ave. N., 206-633-FOOD. FREMONT FEB. 22 Brasserie Margaux hosts a jaunty tasting tour that embraces the Iberian peninsula, home of bullfights and sherry and Pedro Almodóvar. The five-course Spanish dinner includes wines from such storied regions as Alicante and Yecla. $75 (includes parking). 7 p.m. Brasserie Margaux, 401 Lenora St., 206-777-1990. DOWNTOWN SEATTLE BACK TO SCHOOL FEB. 19 Going out for tapas is so 2003. Now making tapas . . . that's another story. Rain City Cooking School shows you how to concoct garlic shrimp with red peppers and mushrooms, Spanish tortilla, scallops with saffron sauce, lemon-garlic olives, and mushroom toast. Now all you have to do is learn to roll your R's. $50. 6:30 p.m. 1883 145th Pl. S.E., 425-644-4285. BELLEVUE FEB. 22 Highline Community College sponsors a cooking class titled Pure Vegetarian Kitchen. For those wondering what makes a meatless kitchen "pure," consider this: Balanced, low-fat meals rank higher on the purity scale than deep-fried mushrooms. $39. 1-4 p.m. HCC, 2400 S. 240th St., 206-870-3785. DES MOINES. The Boat Street Kitchen rounds out a terrific February lineup of cooking classes with real panache: New French Foods will include the preparation of several recipes Boat Street owner Renee Erickson encountered on a recent trip to France. $69. 3-6 p.m. 2238 Eastlake Ave. E., 206-369-0719. EASTLAKE FEB. 24 Hotel Vintage Park kicks off its 2004 wine classes with a tasting and discussion of dessert wines. $10. 6:15-7 p.m. 1100 Fifth Ave., 206-624-8000. DOWNTOWN SEATTLE FEB. 28 They say the entire history of human narrative comes down to six basic stories. In cooking, a similar theory applies; five essential "mother sauces" are the basis for an extraordinary variety of dishes and culinary concepts. Let Yarrow Bay chef Cameron Orel teach you how to concoct this quintet of fundamental sauces (béchamel, tomato, veloute, hollandaise, and glace de viande, in case you were wondering) at this month-ending class. $39. 11 a.m.-1 p.m. Yarrow Bay Grill, 1270 Carillon Pt., 425-803-2941. KIRKLAND Many Seattleites already know this, but it bears repeating: There's more to Japanese cuisine than sushi, tempura, and miso soup. (No civilization can last for millennia on only three kinds of food, after all.) To demonstrate this point, the American Institute of Wine and Food is sponsoring a Seattle lecture titled Japan Eats. Nippon-savvy journalist Elizabeth Andoh will hold forth on the chow that average Japanese people sit down to every day. Her talk will encompass both traditional fare and trendy snacks, including that crazy candy Uwajimaya never seems to have enough of. $10. 1-4 p.m. Art Institute of Seattle, 2323 Elliott Ave., 206-448-0900. BELLTOWN Chef Charles Ramseyer flogs his restaurant's new cookbook, Ray's Boathouse: Seafood Secrets of the Pacific Northwest, at Metropolitan Market in Admiral. We'd be surprised if the Northwest is still keeping seafood secrets from us; on the other hand, the book does contain "beautiful food photography by Angie Norwood Browne" (as well as the recipe for Ramseyer's Thai mussels, which are semi-legendary among Ray's fans). Free admission; book costs $27.95. 3-5 p.m. 2320 42nd Ave. S.W., 206-937-0551. ADMIRAL food@seattleweekly.com

 
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