June 8, 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 pairings: 26 brix is serving wine country beef—that is, beef that's been raised on wine-grape skins (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 "cow-bernet burgers," but it just might be worth the trip. 207 W. Main St., 509-526-4075. WALLA WALLA June 19 Attending a Tennessee-style barbecue at Garden Cafe is an ideal way to pass some time this Father's Day. The chefs will take care of all the dirty work, and you can just relax while they whip up some tasty barbecue chicken, steak, and baby back ribs, of course served with Jack Daniels Tennessee Whiskey or draft beer. 11 a.m.–5 p.m. 16009 60th St. E., 253-863-9223 (call for reservations). SUMNER 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 from all locations. June 23 When Buty Winemakers and Philip Mihalski (chef/owner of Nell's) unite, delicious meals made from the finest seasonal ingredients of the Pacific Northwest are in store. Buty will provide chardonnay, cabernet sauvignon, cabernet franc, and merlot for this meal at Nell's restaurant, and Mihalski will create dishes centered around wild king salmon, pea vines, wild mushrooms, and ahi tuna. $75/person. Dinner at 7 p.m. 6804 E. Green Lake Way N., 206-524-4044. GREEN LAKE 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 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 24-25 The Wine Country Celebration & Gala is hitting the Washington wine scene like a tornado, with events lined up from Yakima to Walla Walla. Events include "Wine Country Golf Classic" in Richland, "Picnics in the Vineyards" at various vineyards like Northstar Winery in Walla Walla, and the "Grand Gala" that combines delicious food, fine wines, and entertainment. Prices, times, and locations vary. For more information visit www.winecountrycelebration.com 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 Wine Bar, 3601 Fremont Ave. N., 206-633-3663. FREMONT ON DRAFT June 13 As if you need another reason to go to the bar . . . SPORT Restaurant and Bar is hosting an extreme bartending event where local bartenders and out-of-state rivals will astound judges with liquor bottle juggling techniques, elaborate pours, and other barroom acrobatics. Marcus Nates will participate and represent SPORT in this competition that offers trophies, cash prizes, and gift packs to winners. Attendees also have a chance to win a SPORT dining gift certificate and various other prizes, although watching bartenders gyrate to dance music while pouring drinks should be prize enough! $5. 8 p.m.–close. 140 Fourth Ave. N., 206-404-7767. DOWNTOWN June 17-19 It never hurts to get Dad tipsy on his big day (helps him forget the torturous things you put him through growing up) and NWsource.com Summer Brewfest is the place to sample handcrafted beers from the Northwest and beyond. You can experience various craft and food booths, and witness the brute strength of brewers participating in the Keg Toss contest. Younger (and sober) taste buds can visit the Rootbeer Garden, while boozier tasters can check out the bus trips available from the festival to some participating breweries. $12 early bird discount at select locations, $15 advance, $20 at gate (includes 6 oz. souvenir cup and five beer tastes; additional tastes $1.25). 5–9 p.m. Fri., June 17; 11 a.m.–8 p.m. Sat., June 18–Sun. June 19. St. Edward State Park, 14445 Juanita Drive N.E., 206-633-0422 or visit www.washingtonbrewfest.com. KENMORE 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-and-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 23 Sazerac's "We love grillin'" cooking class is best for the amateur chef who just wants to enjoy a little lunch and wine (which are included) and pick up some grilling instructions, recipes, and words of advice for a long summer of cooking that lies ahead. $50. 2 p.m. 1101 Fourth Ave., 206-624-7755. DOWNTOWN 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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