NEWS
Wine Enthusiast Magazine, a respected publication in the field, has dubbed Wild Ginger as the winner (from thousands of applicants) of their “Award of Ultimate Distinction” for their outstanding wine program. The Triple Door was also honored with the magazine’s next highest honor, the “Award of Unique Distinction,” for making wine essential to the dining experience.
Food and/or beverage news? E-mail food@seattleweekly.com
Advance registration or reservations are recommended for most of the following events. Prices exclusive of tax and gratuity unless otherwise noted.
ON THE PLATE
Through Tuesday, Jan. 31
Pagliacci Pizza offers the Chicken Rosemary Primo this winter, with each slice boasting chicken marinated in special vinaigrette, oven-roasted potatoes, red onions, mozzarella, kasseri cheese, and various other comforting spices and flavors. Available at all Pagliacci locations. Visit www.pagliacci.com for more information.
Thursday, Jan. 19
Visit the Georgian Room at the Fairmont Olympic for a gourmet dinner with Nina Buty, one of the owners of a Walla Walla micro-winery. The menu includes smoked salmon and crème fraiche with crab apple cannoli, morel mushroom tarte, and roast filet of Kobe beef. $95. 6:30 p.m. 411 University St., 206-621-7889. DOWNTOWN
Saturday, Jan. 21
Fifteen Northwest wines will be honored at the third annual Platinum Wine Dinner, with five special wine choices accompanying a five-course meal prepared by executive chef Bruce Ross. Wine Press Northwest editor Andy Perdue will be on hand to share his insights. $130. 6:30 p.m. Columbia Tower Club, 701 Fifth Ave., 206-622-2010, www.winepressnw.com. DOWNTOWN
2006 marks the 100th anniversary of Norwegian playwright Henrik Ibsen‘s death, and the Nordic Heritage Museum is planning a gourmet dinner to commemorate it, prepared by Norwegian chef Tore Dale. Along with a special Ibsen Merlot, you can enjoy live music, Ibsen readings, and an Ibsen-themed art exhibit. $75. 6:30 p.m. 3014 N.W. 67th St., 206-789-5707. BALLARD
Thursday, Jan. 26
Ten Mercer hosts its first wine dinner of 2006 with Argyle Winery. The menu includes spicy peanut and bok choy samosas paired with 2003 Argyle Brute Rose, fettuccine carbonara paired with 2001 Argyle Nuthouse Chardonnay, and for dessert, artisanal cheese, and fruit with 1995 Extended Tirage Brut. $65. 6:30 p.m. 10 Mercer St., 206-691-3723. DOWNTOWN
DeNunzio’s in Pioneer Square kicks off a year-long series of dinners that will each feature the cuisine of a different Italian region, starting off with the Veneto, with regional specialties like hot and sour shrimp, thick risotto with fresh peas, and rich braised pork loin gracing the table. Each course will be paired with wines from the area, and all guests will be given informational sheets on the food and wine of the region. $50. 102 Cherry St., 206-343-9517. PIONEER SQUARE
Saturday, Jan. 28
Fifteen award-winning chefs from Seattle will combine forces with 30 wineries for the third annual Gifts From the Earth gala at South Seattle Community College. Among the participants: chefs from Andaluca, Ovio Bistro, Salty’s, and Six Seven, and wineries Chateau Ste. Michelle and Goose Ridge Winery. Proceeds will benefit the South Seattle Community College Foundation, which supports college programs and student scholarships. $150. 5 p.m. 6000 16th Ave. S.W., 206-764-5809, www.southseattle.edu. WEST SEATTLE
THE GRAPEVINE
Sundays, Jan. 8–Jan. 29
Join the Pink Door for Cinema Vino throughout the month of January. Catch a Fellini flick in the restaurant’s lounge area, along with an antipasto buffet and wine samples, including a few rare ones from Italy. $20. 7 p.m. 1919 Post Alley, 206-443-3241, www.thepinkdoor.net. PIKE PLACE MARKET
Friday, Jan. 20
Waterfront Seafood Grill joins the Woodward Canyon Winery for a special winemaker dinner prepared by executive chef Steve Cain. Courses will be paired with appropriate cabernets, merlots, and chardonnays. $95. 6:30 p.m. 2801 Alaskan Way, Pier 70, 206-956-9171, www.waterfrontpier70.com. DOWNTOWN
Tuesday, Jan. 24
Learn how to mix and match wine and cuisine at Seastar Restaurant and Raw Bar. Explore the various characteristics that make each wine unique, participate in a comparative food and wine tasting, and learn some sommelier secrets. $60. 6:30 p.m. 205 108th Ave. N.E., 425-456-0010. BELLEVUE
Thursday, Jan. 26
Join Forgeron Cellars for a tasting at the Wine Alley, with four different types of wine on hand. $7. 5–7 p.m. 14276 S.E. 176th St., 425-271-4501. RENTON
BACK TO SCHOOL
Thursdays, Jan. 19-Feb. 23
Discover the basics of wine at Shoreline Community College in a class designed to enlighten you about selecting the right bottle of booze and the influence of wine on various places and cultures—with some sampling of the goods, of course! $89 for the series. 7–8:30 p.m. 16101 Greenwood Ave. N., 206-533-6700. GREENWOOD
Saturday, Jan. 21
Celebrate the Chinese New Year by learning how to make some traditional dishes: pin pan, an appetizer sampler, that includes lu dan, a traditional egg dish; Cantonese barbecue pork; tofu gan, with thinly sliced braised tofu cake; and a special dip to enhance it all! In this hands-on class, you’ll also discover jiao zi, meat-filled dumplings with a special mix of Napa cabbage, shiitake mushrooms, and mung bean noodles. $30/members, $35/nonmembers. 3–5 p.m. 1810 12th Ave. N.W., 425-369-1222. ISSAQUAH
Monday, Jan. 23
Experience the cuisine of a region that combines French and German influences with this cooking class that focuses on Alsace. Watch as instructor Lynne Vea combines the essential ingredient, cantalet cheese, with brie and gruyere cheeses to create a fondue for dipping potatoes and rosemary bread. She’ll also demonstrate pan-seared red chard, crispy roast chicken stuffed with winter fruits, and a dessert of cognac-poached pears with vanilla ginger crème. $40/members, $45/nonmembers. 6:30–9 p.m. PCC, 7504 Aurora Ave. N., 206-525-3586. GREEN LAKE
Tuesday, Jan. 24
Learn all about preparing dim sum with experienced culinary instructor Patrice Benson. In a hands-on environment, students will explore the equipment, ingredients, and cooking methods needed to create savory Chinese snacks—everything from spring rolls to hum bao (yeast dough filled with meat or veggies) to fried prawns. $45. 6–9 p.m. Seattle Central Community College, 1701 Broadway, 206-587-5424. CAPITOL HILL
