June 1, 2005

Advance registration or reservations are recommended for most events. Prices exclude tax and gratuity unless otherwise noted. ON THE PLATE While it lasts Here's a new spin on locally raised beef and wine pairing: 26 brix is serving wine-country beef—that is, beef that's been raised on the skins of cabernet sauvignon and merlot wine grapes (mixed into grain, hay, and other feed products) by a nearby family-run farm. Of course, you'll have to go all the way to wine country—Walla Walla in this case—to sample the "cow-bernet burgers," but it just might be worth the trip. 207 W. Main St., 509-526-4075. WALLA WALLA Through June 21 If you're enjoying all the bundles of perfectly formed asparagus in your neighborhood farmers markets, you'll probably enjoy Pagliacci's Asparagus Primo, their latest seasonal pie. Loaded with fresh Washington asparagus, mushrooms, red onions, tomatoes, and mozzarella atop an olive oil and garlic sauce (in lieu of red), the pie is available at all locations. 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 Through June The Hotel Vintage Park has hump day figured out (at least for the month): At this Washington wine country–themed hotel, it's all about sangría. Theirs is made with Snoqualmie Cirque du Rosé and on Wednesdays through June, for one low price, you can enjoy as much of it as you'd like for one glorious hour. $5. 5–6 p.m. 1100 Fifth Ave., 206-624-8000. DOWNTOWN June 6 James Beard nominee Johnathan Sundstrom and his crew at Lark have designed a five-course menu (plus cheese and dessert) to go with the wines of Tablas Creek and McCrea Cellars. We've tasted the Late Harvest '02 Viognier (sweet, but not at all cloying) that's paired with the vanilla pots de crème and, oh, what a way to end things. $100. 6 p.m. 926 12th Ave., 206-323-5278. CAPITOL HILL 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. This seminar includes a selection of cheeses. $20. 6–8 p.m. 1924 Post Alley, 206-770-WINE. PIKE PLACE MARKET June 16 The Hunt Club's Brian Scheehser has prepared a five-course menu to be paired with the award-winning wines of Walla Walla's L'Ecole No. 41 for this winemaker dinner. Join them for sophisticated schoolhouse cabernet sauvignons at the sophisticated Sorrento Hotel. $125. 7 p.m. 900 Madison St., 206-386-0797. FIRST HILL June 25 Hooch & Pooch is a Fremont tradition, folks, so bring your dog (pooch) and sample some dry rosés (hooch) from around the world. Free. 3–6 p.m. Fremont Red Apple, 3601 Fremont Ave. N., 206-633-FOOD. FREMONT BACK TO SCHOOL June 20 They look great in the garden, they taste great on the plate: edible herbs. This NuCulinary class at the West Seattle Thriftway will not only have you planting your very own take-home herb garden, you'll have recipes for summer dishes like rosemary-orange-lemon shortbread and herb grilled chicken, too. $60. 6 p.m. 6523 California Ave. S.W., 206-932-3855. WEST SEATTLE June 21 Perfect for the warm weather: cold sesame noodles. Learn to prepare them, and other Asian picnic items, at this RainCity Cooking School class. $60. 6:30 p.m. 1883 145th Place S.E., 425-644-4285. BELLEVUE 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 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 cook-off 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

 
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