May 25, 2005

Advance registration or reservations are recommended for most events. Prices exclude tax and gratuity unless otherwise noted. ON THE PLATE While it lasts In case you missed it: Copper River salmon time is nigh. We're sure you'll see it almost everywhere—in fact, we bet you won't be able to open a menu without spotting four or five preparations of it. June 2 Shrimp satay, egg noodle salad with chicken and asparagus, beef in Phanang curry, and more—all barbecued by a Thai food expert and an ace cooking school chef, and all for a good cause? Sign us up! Chef Pranee Khruasanit of I Love Thai Cooking and chef Laura Dewell will prepare a dinner buffet at the Dish it Up! cooking school in Magnolia Village; 100 percent of the proceeds will go to Mercy Corps, to benefit tsunami victims. $70. 6:30–8:30 p.m. 2425 33rd Ave. W. Suite B, 206-281-7800. MAGNOLIA June 6 Oprah called him the "Gladiator of Grilling" and the Beard House has bestowed five awards upon him, he's BBQ University host Steven Raichlen and he's taking a break from the flames at Ray's Boathouse tonight. Chefs Charles Ramseyer and Peter Birk will prepare the grilled feast as Raichlen takes your questions and signs your books. $125. 6:30 p.m. 6049 Seaview Ave N.W., 206-789-4130 ext. 220. BALLARD THE GRAPEVINE May 28-30 Join the North Sound Wineries collective for a weekend of "Spring Barrel Tasting." The tasting weekend allows you to sample wines in the barrel and in the bottle as you travel the North Olympic Peninsula and Whidbey and Bainbridge islands, visiting family wineries and small-batch producers. For more information, ticket prices, and maps, visit www.northsoundwineries.org or call 360-379-3378. June 4 Calling all Rhône Rangers: Sommelier Arnie Millan will be pouring five wines from the Southern Rhône Valley, and instructing on the region and its history, while you enjoy a regionally appropriate five-course meal prepared by Warwick Hotel chef Chris Zarkades. $99. 7 p.m. 401 Lenora St., 206-443-4300. DOWNTOWN June 9 We'll give you one guess as to the featured wine at Lombardi's salute to Sideways wine dinner. Yep, they'll be pouring four pinots (and not one single merlot). Only dessert gets a nonpinot, nonregional wine; Madagascar vanilla bean–infused panna cotta will be served with a sparkling red, Brachetto d'Aqui from Villa Banfi, Italy. $49. 6 p.m. 2200 N.W. Market St., 206-783-0055. BALLARD June 9 Interested in those chewy tannins left in your mouth after big reds? Join the crew at the Tasting Room, and their special guests from the Perennial Tea Room, as they compare a flight of wine to a flight of tea and the tannins in each. Sure to be instructive, this seminar includes a selection of cheeses. $20. 6–8 p.m. 1924 Post Alley, 206-770-WINE. PIKE PLACE MARKET BACK TO SCHOOL May 30 Seattle cookbook author, wine-pairing guru, and Seattle Homes and Lifestyles editor Braiden Rex-Johnson will be on hand at Sur La Table to sign copies of her new Pike Place Market Seafood Cookbook. With shopping tips and over 50 shellfish and fish recipes, it makes a great addition to any Northwest kitchen. Free. Noon–2 p.m. 84 Pine St., 206-448-2244. PIKE PLACE MARKET June 1 Cheese isn't just for crackers anymore—in fact, it's for dessert. Find out how to use artisan cheeses as your last course at this Metropolitan Market (Admiral branch) class. Free. 6:30–7:30 p.m. 2320 42nd Ave. S.W., 206-937-0551. WEST SEATTLE June 4 Maybe you'll meet the next Stan Boreson at the Young Nordics Scandinavian cooking workshop at the Nordic Heritage Museum. Maybe you'll just learn how to prepare the food of many Nordic regions. This class is intended for the 20-45-year-old set, but is open to all. Call for cost. 1–4 p.m. 3014 N.W. 67th St., 206-789-5707. BALLARD June 9 Savvy Seattle shoppers know that the best selection of regional produce and products is at our area's farmers markets. This RainCity Cooking School class takes you to the Bellevue Farmers Market where you'll meet the producers and learn how to select the best of their wares. Afterward, it's back to the classroom to put the new acquired bounty to use. $65. 5 p.m. 1883 145th Place S.E., 425-644-4285. BELLEVUE June 27 through Aug. 12 Put those youngsters to work! Blue Ribbon's summer day camps for up and coming chefs will have your kid safely wielding a knife, preparing fresh pasta, setting an elegant table, decorating a cake, and more. The kids will even participate in an Iron Chef–style cookoff and work side-by-side with a local chef. Different sessions are held throughout the summer. If the mini-cook in your life is between the ages of 4 and 18, they've got a week tailor-made for him or her. Tuition and times vary, for more information call 206-328-2442 or visit www.blueribboncooking.com EASTLAKE June 29 Sure, cherries are great right out of the bowl, but at this NuCulinary class, you'll learn how to use summer's favorite crop in recipes like grilled lamb chops with cherry balsamic sauce and wild rice salad with dried sour cherries. $50. 6:30 p.m. 6523 California Ave. S.W., 206-932-3855. WEST SEATTLE

 
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