Food Files

Advance registration or reservations are recommended for most events. Prices exclude tax and gratuity unless otherwise noted. ON THE PLATE April 3 Seattle's annual Polish Easter bazaar (now in its 40th year!) is your best bet for pierogi and their many comestible friends: pickle soup, borscht, stuffed cabbage, Polish sausage, sauerkraut, and mead (aka honey wine). If you're Polish or you eat like you are, come on down. Free admission. Noon–7 p.m. 1714 18th Ave., 206-322-3020. CAPITOL HILL April 5–6 You could get heartburn just reading about Sazerac's two-night Passover Seder. Homemade gefilte fish, pickled carrots, chopped liver, eggs and onions, and pickled beets are just the beginning; later courses include chicken soup and "Nana's braised brisket with Aunt Ruth's paprika potatoes." You may pay for it later, but it's bound to be worth every bite. $65/plate for adults, $30 for children under 12. 6–8:30 p.m. 1101 Fourth Ave., 206-624-7755. DOWNTOWN SEATTLE April 6 Nell's welcomes Alsatian vintner Jean-Michel Deiss (of Marcel Deiss Wines) as the host of a five-course wine dinner at the estimable Green Lake restaurant. Guests can look forward to wild salmon with braised fennel, sweet onion strudel, and venison with pea vines and fingerling potatoes, just three of a quintet of delectable courses paired with Marcel Deiss wines from the rich 1997–2001 period. $80. 6:15 p.m. 6804 E. Green Lake Way N., 206-524-4044. GREEN LAKE THE GRAPEVINE March 31 It could get ugly at Lombardi's this week. Bookwalter Wines and Gordon Bros. Wines will be duking it out for pairing props at the Italian restaurant's Ballard location; each winery will match wits (and wines) with a five-course prix fixe featuring filet mignon stuffed with anise goat cheese and served with leek-and-fennel confit. $50. 6–8 p.m. 2200 N.W. Market St., 206-783-0055. BALLARD In celebration of Washington Wine Month, Hotel Vintage Park underscores the "vintage" in its name by hosting an assortment of Washington vineyards for an evening tasting. $10 (includes wine glass). 6:15–7 p.m. 1100 Fifth Ave., 206-624-8000. DOWNTOWN SEATTLE April 3 Red Apple Wine Bar puts South African wines in the foreground at its weekly Saturday afternoon tasting. Free. 3–6 p.m. 3601 Fremont Ave. N., 206-633-FOOD. FREMONT Famed wine importer Robert Kacher pays a visit to Seattle via France, where he does most of his browsing. The result? An extensive knowledge of the French winemaking landscape, including relationships with over 60 notable cellars. At this Esquin Wine Merchants tasting, Kacher will discuss some of his faves. Free. 5–6:30 p.m. 2700 Fourth Ave. S., 206-682-7374. SODO April 3–4 The Washington wine mecca's annual Passport to Woodinville event draws wine lovers from such distant points as Sweden and Spokane for two days of quality sipping, swishing, and savoring. Upon arriving, you'll get a glass and a map of the region's 15 wineries; on the subsequent journey, you'll taste wines and chat with their makers. $25 per passport (valid both days). 11 a.m.–5 p.m. Various locations, 425-424-2902. WOODINVILLE April 8 Upscale Italian eatery Troiani has already made its mark on the fine-dining landscape of Seattle. Now Paul Mackay's newest restaurant is showcasing red table wines and Meritage blends from Washington boutique wineries. The tasting is a fund-raiser for FareStart. $25. 5–7:30 p.m. 1001 Third Ave., 206-526-1992. DOWNTOWN SEATTLE Daniel's Broiler hosts Doug Gore of Columbia Crest, who will present a sampling of the Washington winery's wares as part of the restaurant's ongoing "Behind the Wine" series. Free. 6:30–8 p.m. 809 Fairview Pl. N., 206-621-8262. SOUTH LAKE UNION BACK TO SCHOOL April 3 Some culinary classes amount to Cooking 101; they send you out with a basic knowledge of roasting but nothing impressive with which to wow your in-laws. Not "Seven Courses from Pike Place Market," a Sur La Table class billed as "a day of advanced culinary skills." Here you'll create yellow pepper and asparagus soup with dates and cambozola; you'll also whip up pork medallions with caramelized onion compote. $125. 10 a.m.–3:30 p.m. 90 Central Way, 425-827-1311. KIRKLAND info@seattleweekly.com

 
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