July 6, 2005

NEWS ITEM Beginning July 9 On July 9 at 11:30 a.m. the critically acclaimed series Chefs A'Field has 13 new episodes coming to a television near you. Two of them are filmed in the Seattle area and feature Seattle chef Greg Atkinson of Canlis and Kirkland chef Holly Smith of Cafe Juanita. Each episode shows the way well-known restaurants gather delicious and healthy ingredients from the environment and how those ingredients are later transformed into palatable dishes. Chefs A'Field was awarded the 2004 James Beard Foundation Award for "Best National Television Cooking Show" and continues to express the more adventurous side of the culinary arts. Food and/or beverage news? E-mail food@seattleweekly.com Advance registration or reservations are recommended for most events. Prices exclusive of tax and gratuity unless otherwise noted. ON THE PLATE Through the summer Andaluca is bringing out some new Mediterranean dishes for the warm summer months, with everything from berries to Dungeness crab making the menu. The fattoush salad comes with a variety of vegetables along with kalamata olives and feta, the green gazpacho is covered with pieces of crab, and this summer flans, tarts, custards, and crepes will be created from every berry under the sun (or at least from raspberries, blackberries, and blueberries). 407 Olive Way, 206-382-6999. DOWNTOWN The various BluWater Bistros in Leschi, Green Lake, and on Lake Union (plus the newer Belltown Bistro) are mixing things up a little for summer diners. Buckets of peel-and-eat shrimp will be replacing sautéed prawns, and the big louie (fresh crab, bay shrimp, and mahi-mahi with olives, asparagus, and hard-boiled eggs) is kicking out wintertime's Cobb Salad. Dungeness crab mac and cheese is also a new summer item that can be enjoyed on ALL of the patios and outdoor bars that are now open (weather permitting). A view of the Fourth of July fireworks will also be on the menu for the lucky few who arrive early enough to BluWater Lake Union to grab a seat! Lake Union: 1001 Fairview Ave. N. Leschi: 102 Lakeside Ave. Green Lake: 7900 E. Greenlake Dr. N. Belltown Bistro: 2322 First Ave. Beginning July 1 Chef Cameon Orel of Beach Cafe at the Point will tantalize guests this July with a full, three-course barbecued rib dinner special. Soup or salad will be followed by a full rack of baby back pork ribs with home-style smoked barbecue sauce, baked beans, corn, and a choice of any Cafe dessert. $24.99/person. 1270 Carillon Point, 425-889-0303. KIRKLAND July 7 Sunset Thursdays have arrived at the Pike Place Market for those who are too busy to visit the market during the day. The event will essentially be an open-air marketplace of crafts, food, and entertainment. Ten different farmers will be present to sell everything from berries, mushrooms, and greens to jams, almonds, and dried meats. Various foods like Russian pastries from Piroshky Piroshky, sandwiches from Michou, and other international food will be available. Even Saigon, which is normally only open for lunch, will be joining the festivities and staying open for dinner. 5–9 p.m. PIKE PLACE MARKET July 11 For once, let your dog eat at the table with you when Seattle's Three Dog Bakery presents "Dine With Your Dog," a benefit for Homeward Pet Adoption Center. Take your four-legged friend out to the Barking Frog for a night on the town (other dinners will be held at the Islander) complete with a four-course meal for the hairy ones (from Three Dog Bakery) and fixings from the usual Barking Frog menu for you! $10/dog (prepaid since it's a fund-raiser). Dinner at 7 p.m. For reservations and other dining dates call 206-364-9999 or visit Three Dog Bakery 1408 First Ave. DOWNTOWN July 14 Bastille Day is approaching and Le Pichet plans to celebrate with a bash on Thursday, July 14. A special menu of Parisian street food favorites will be featured, as will a sophisticated wine list and some entertainment by the Djangomatics and DJ Danni. But don't worry, despite this classiness all food will be under $10 and all glasses of wine $5 or under. 6 p.m.–2 a.m. 1933 First Ave., 206-256-1499. DOWNTOWN Cafe Campagne and Campagne Restaurant are also partaking in some of the Bastille action with everything from a street festival outside Cafe Campagne to a prix-fixe meal in the restaurant. The festival will feature $5 wine pours and $5–$10 treats like garlic sausage sandwiches and pommes frites (along with curried salt fritters). If you prefer Campagne restaurant, a five-course dinner will feature halibut dumpling and roasted lobster along with other savory items, and, of course, cake (in compliance with Marie Antoinette's orders for her countrymen)! The Atomic Bombshells will perform the cancan, and other performers will provide entertainment and laughs. $65 for prix-fixe menu/person. Cafe Campagne festival 5–10 p.m. Campagne Restaurant prix-fixe menu available from 5–10 p.m. Restaurant: 86 Pine St., 206-728-2800, Cafe & Wine Bar: 1600 Post Alley, 206-728-CAFE. DOWNTOWN July 20 Assaggio Ristorante's talented Chef Mauro Golmarvi will be cooking this summer at FareStart Guest Chef on the Waterfront. Also be prepare yourself for the various local wineries and breweries that will make their presence known at this event. $50/standard ticket, $75/VIP ticket. Dinner at 5 p.m. Bell Harbor's Elliot Hall & Pier, 2201 Alaskan Wy., 206-267-6213. DOWNTOWN THE GRAPEVINE July 8 Now that it's warmer and some lighter fare is on the menu, isn't time to learn how to pair wine with those summer salads? At PCC in West Seattle Susanne Marckx is teaching how to pair even the most interesting of salads (Thai salad with peanut dressing, Greek artichoke salad . . . ) with the perfect wine to sip on. $35/member and $40/nonmember. 6:30–9 p.m. 2749 California Ave. S.W., 206-937-8481. WEST SEATTLE July 9 Mia's Playground from California presents some new fine wines at the Fremont Red Apple Market Wine Bar designed to complement summer fun. 3–6 p.m. 3601 Fremont Ave. N., 206-633-3663. FREMONT July 19 In the spirit of celebrating outstanding wineries from all around the world, Brasa welcomes Massimiliano Coppo, of Coppo wineries in the Piedmont region of Italy. Coppo joins Brasa for the five-course winemaker's dinner, which features a menu specially designed by Tamara Murphy to complement Coppo's wines. Albacore tuna carpaccio, foie gras torchon, and chocolate brioche are only a few of the things on the menu, and they're paired with everything from Coppo Chardonnay Costebianche to Coppo Barbera Pomorosso. $85. 6:30 p.m. 2107 Third Ave., 206-728-4220 for reservations. DOWNTOWN BACK TO SCHOOL June 27–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 for ages 4-18. Tuition and times vary, for more information call 206-328-2442 or visit www.blueribboncooking.com EASTLAKE June 30–Aug. 4 Wine tasting isn't just for professionals and at Alsace to Zinfandel: An Introduction to Wine class at Shoreline Community College even the beginning wine lover will learn how to compare and contrast different wine-producing regions. Among other things, learn to pair wine with food from instructor Jeff Omalanz-Hood, a longtime gourmet cook and wine connoisseur. $89. Thursday evenings, June 30–Aug. 4. 16101 Greenwood Ave., 206-533-6700. SHORELINE July 9 Tacoma Community College (Main Campus) demonstrates how to whip up desserts that are low fat, cholesterol-free and highly nutritious in a new class called Vegetarian Dessert Heaven. All ingredients to be used are wholesome vegetarian products, so you won't have to feel so bad about indulging. $35. 6–9 p.m. 6501 s. 19th St., 253-566-5020. TACOMA July 10-Aug. 14 Italian-born lole Aguero teams up with Blue Ribbon Culinary Center to teach six Sunday classes that focus on cooking fresh and simple Italian foods that even the culinarily inept will be able to master. Every class offers hands-on experience followed by a feast of the day's creations. The classes' topics: one, fresh seafood and homemade pasta; two, the Italian dinner made easy; three baking Italian style; four Italian summertime food; five, gnocchi; and six, pizza secrets. $450 for six-part series/$85 per session if room is available. Sunday evenings, July 10–Aug. 14. 2501 Fairview Ave. E., 206-328-2442. EASTLAKE July 13 Northwest seafood is the focus of the class that Executive Chef Maria Hines of Earth and Ocean restaurant will teach at Issaquah's PCC. Watch and learn as she prepares a Washington apple salad with hazelnut, thyme and crème fraiche vinaigrette. Learn how to cook seared wild-caught salmon with sweet cherry tomatoes, and then how to assemble a cheese plate with Essential Bakery crackers and natural honeycomb. Members $35/ Nonmembers $40. 6:30–9 p.m. 1810 12th Ave. N.W., 425-369-1222. ISSAQUAH July 14 Vegetarian author David Gabbe wants to show you how to transform your everyday tofu from bland and jiggly into various culinary masterpieces. $29. 6–9 p.m. North Seattle Community College, Sand Point Education Center, 6208 60th Ave. N.E., 206-527-3705. NORTH SEATTLE

 
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