Feb. 2, 2005

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

ON THE PLATE

Feb. 7

Union chef Ethan Stowell is next in line to show off his skills at the James Beard House, and tonight is the dress rehearsal. Stowell will prepare the six-course meal that's he's taking to New York, and yes, exceptional wines are part of the package. $100. 1400 First Ave., 206-838-8000. DOWNTOWN

Feb. 8

Through Dahlia Lounge, Palace Kitchen, and Lola, Tom Douglas has put some pretty impressive things on some pretty impressive plates. Get inspired to put some equally impressive stuff on your own plate tonight at the Mill Creek University Book Store when he reads from Tom's Big Dinners: Big-Time Home Cooking for Family and Friends. Free. 7 p.m. Mill Creek Town Center, Bothell-Everett Highway and 153rd Street, 425-385-3530. MILL CREEK

Feb. 15

Nina Simonds' Classic Chinese Cuisine is considered by some to be a top-notch primer for Chinese cooking skills. Meet Simonds tonight at Etta's, and enjoy a classic Chinese banquet including hundred-corner shrimp balls and chicken, sausage, and rice wrapped in lotus leaves. $95 (includes a signed copy of Simonds' new book, Spices of Life) 6:30 p.m. 2020 Western Ave., 206-443-6000. BELLTOWN

Feb. 16

Save the Churro! This remarkable sheep, favored for centuries by Native Americans, is experiencing a comeback, thanks in part to a Slow Foods campaign aimed at raising awareness. Beginning with this Serafina dinner of braised Churro, three notable area chefs will prepare meat from animals slaughtered at 12, 18, and 24 months in order to demonstrate that, unlike conventionally raised sheep, Churro meat does not decline in quality as the animal ages. $55. 7 p.m. 2043 Eastlake Ave. E., 206-323-0807. EASTLAKE (For the dates and locations of the other two dinners, or to learn more about Churros, visit www.slowfoodusa.org/ark/sheep.html)

THE GRAPEVINE

Feb. 5

If you give a man a fish, he can eat for a day or so. If you teach him to fish, he can eat for life. So what happens if you teach that same guy to grow grapes? We'd all be able to drink his wine! Help to raise funds for Washington State University's new viticulture and enology program at the Celebration of Washington Wine Auction at Chateau Ste. Michelle. $175. 6 p.m. 14111 N.E. 145th St., 425-415-3300. WOODINVILLE

Feb. 9

How can one man be at two great places at once? This is the question being answered by the Seattle Wine Society tonight as they present Mike Januik, winemaker for Januik Winery and Novelty Hill, at St. Demetrios Cultural Center. Food bites provided by Brasa. $25. 6:30 p.m. 2100 Boyer Ave. E., www.seattlewinesociety.org. CASCADE

Feb. 10

Together at last: Scotch and Wine. Sip one or the other or both at West 5 Lounge and Restaurant, and help raise funds for Arts West Playhouse and Gallery. Several single-malts will be offered, as well as an international selection of wine and hor d'oeuvres. $100. 3:30 p.m. 4539 California Ave. S.W., 206-938-0963. WEST SEATTLE

Feb. 12

Different vines, these, they grow hops not grapes. The Museum of Flight's third annual Hops and Props puts 35 craft beer breweries on display, and in your mug. Meet the beermakers and drink their creations—go ahead, you will not be asked to navigate an aircraft afterward. $50. 7 p.m. 9404 E. Marginal Way S., 866-468-7623. SODO

Feb. 10–24

One of the best ways to learn about wine is to look in your own backyard. Join sommelier Dieter Schafer as he guides you through the six viticultural areas of Washington at South Seattle Community College. The course meets on three Thursdays for a total of nine hours—and yes, of course, you'll taste these great wines as you learn about them. $82. 6–9 p.m. 6000 16th Ave. S.W., 206-764-5339. WEST SEATTLE

Feb. 19–21

A perfect way to keep the love alive after Valentine's Day, Red Wine & Chocolate is a delicious and intoxicating celebration of North Sound wineries. Enjoy a day of open houses at wineries on the Olympic Peninsula and Whidbey and Bainbridge Island, or go all out and make a weekend out of it. $15 covers all tasting room fees. Call 1-800-785-5495 or visit www.northsoundwineries.org for more information.

BACK TO SCHOOL

Feb. 5

We may be a world away from New Orleans, but the folks at Blue Ribbon Cooking School think that with the right help (Jemil Johnson from La Louisianan), they can teach you to whip up beignets, crab bisque, and crawfish Monica. You might even start a parade. $95. 7–10 p.m. 2501 Fairview Ave. E., 206-328-2442. EASTLAKE

Feb. 12

If you believe that turkey and mashed potatoes make you sleepy, do you believe that certain foods make you sexy? Culinary Communion's class on aphrodisiacs—for couples only, appropriately—is a three-year tradition, so clearly someone's buying it. Go ahead, be a believer. $140. 6–9 p.m. Call 206-284-8687 or e-mail info@culinarlycommunion.com for more information.

Feb. 17

Maine lobster, "Rock Lobster," live lobster—do you love lobster? How about French wine? At this Salud! Cooking and Lifestyle School class you will learn to create lobster and tarragon soufflé, butter-poached lobster tails with mascarpone-chive risotto, and more, and sommelier Kurt Krause will illuminate you as to which wines perfectly complement the lobster's sweet flavor. $40. 6–9 p.m. 888 116th Ave. N.E., 425-462-1400. BELLEVUE

Feb. 21

What's your hurry? Matt's in the Market chefs Matt Janke and Erik Canella, along with Dish it Up!, are going to teach you to slow down with recipes for braised Belgian endive, duck confit, and more. $60. 6–8:30 p.m. 2425 33rd Ave. W., Suite B, 206-281-7800. MAGNOLIA

March 1

As part of it's back-to-basics series, RainCity offers a primer on eggs and everything you've always wanted to know about them. Learn poaching, coddling, and scrambling, as well as the advanced arts of soufflés and pots de crème. $65. 6:30 p.m. 1883 145th Place S.E., 425-644-4285. BELLEVUE

 
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