News Food and/or beverage news? E-mail food@seattleweekly.com Jane and Michael Stern's James Beard Award-winning, Gourmet Magazine column "Road Food" evolved into a best-selling glove-compartment guide

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Food News for May 3-10

A mac and cheese champ, farmers markets, and more.

News Food and/or beverage news? E-mail food@seattleweekly.com Jane and Michael Stern's James Beard Award-winning, Gourmet Magazine column "Road Food" evolved into a best-selling glove-compartment guide of the same title. Their new book Two for the Road is a memoir of the travels that spawned Road Food, equipped with recipes from their favorite stops. Stop by the Palace Ballroom at 6:30 p.m. Tues., May 9, and try Tom Douglas' dinner ($100 per person) based on the Sterns' books. Call 206-632-2419 for reservations. Armandino Batali, chef/owner of Seattle's much-loved Salumi, has been named one of 50 outstanding alumni of New York City's Culinary Education Institute. The West Seattle Farmers Market kicked off its eighth season Sunday. It'll be back every Sunday until December 17 at Alaska Junction. Too far out of your way? The Columbia City Farmers Market begins its ninth season Wed., May 3, at Rainier Avenue South between South Alaska and South Edmunds streets. And the University District Farmers Market opens its 14th season on Sat., May 6, at the corner of University Way Northeast and Northeast 50th Street. www.seattlefarmersmarkets.org. Summer Brewfest has been canceled. The event had been scheduled for Kenmore's Saint Edwards State Park Sat., June 17–Sun., June 18. Bold Hat Festivals and Events, the festival promoter, said it was shifting focus to community charitable events, and that Summer Brewfest will not remain on its schedule. Advance registration or reservations are recommended for most of the following events. Prices exclusive of tax and gratuity unless otherwise noted. On the Plate Wednesday, May 3 Palisade revives its lunch menu after three years dormancy. Taste executive chef Kraig Hansen's offerings: made-to-order shellfish chowder, spinach salad with papaya and grilled prawns, Peking duck salad, Kobe beef or Kahlua pork sandwiches, chevre-stuffed portobello mushrooms, and more. 11:15 a.m.–2 p.m. Mon.–Fri. 2601 W. Marina Pl., 206-285-1000, www.palisaderestaurant.com. The Grapevine Thursday, May 4 Sip wines from Santa Barbara and California's Central Coast at Fremont PCC's Beyond Sideways tasting. $5. 6:30–8 p.m. Fremont PCC, 600 N. 34th St., 206-547-1222. FREMONT Brasa hosts Paola Banchi of Querciabella Chianti for a five-course dinner paired with Querciabella wines. $75. 7 p.m. champagne reception. Brasa, 2107 Third Ave., 206-728-4220. DOWNTOWN Monday, May 8 McCormick's Fish House & Bar hosts a four-course winemaker dinner pairing Olympic Cellars Winery's Working Girl Wines with starters, entrée, and dessert by executive chef Krystella Connor. From duck rolls with Thai basil and mint and mandarin-orange glazed sockeye salmon with gingerbread shiitake mushroom rice cakes to lemon curd tartlets with fresh kiwis and strawberries, each course is paired with one of the award-wining local varietals. $60. 6:30 p.m. dinner. McCormick's Fish House & Bar, 722 Fourth Ave., 206-682-3900, DOWNTOWN Tuesday, May 9 Not the grapevine, technically, but if you're into sipping, Shaken & Stirred: Everything About the Martini might pique your interest. Presented by Robert Hess, Anistatia Miller, Jared Brown, and Ryan Magarian, this seminar will walk you through history, anecdotes, and a hands-on tasting. $45. 6:30–8 p.m. Oliver's, 405 Olive Way (in the Mayflower Park Hotel), 206-382-6998. Register at www.Museumoftheamericancocktail.org/seminars. DOWNTOWN Back to School Friday, May 5 This cooking class simulates a behind-the-scenes restaurant kitchen atmosphere as chef Gabriel Claycamp prepares complex dishes while you watch. One student will act as sous-chef, working alongside Claycamp. All students will feast on Claycamp's creations, have ample opportunity for conversation with the chef, and learn the art of pairing wine with fancy foods. $85 per person ($150 for student sous-chef). 6–10 p.m. (noon–10 p.m. for sous-chef). Culinary Communion House, near California Avenue and Thistle Street, 206-284-8687, www.culinarycommunion.com. WEST SEATTLE Sunday, May 7 Don't know what to get Mom for Mother's Day? Young Chefs: Breakfast for Mom will teach kids 8-11 how to make a gourmet breakfast. $45. 1–3:30 p.m. Dish It Up!, 2425 33rd Ave. W., Suite B, 206-281-8794, www.dish-it-up.com. Monday, May 8 Learn to make makisushi (rolls filled with vinegared rice, smoked salmon, and veggies), nori (seaweed)-wrapped rolls, inari (tofu pouches), California rolls, and edomae-sushi (rolls topped with cooked shrimp) in Hands-On Sushi for Everyone. $78. 7–10 p.m. Bon Vivant School of Cooking, 206-525-7537, www.bon-vivant.com. Tuesdays, May 9, 16 and 23 John Bell,recently dubbed Best New Winemaker bySeattle magazine, will teach a section of Beginner's Guide to Washington Wines. This nine-hour course covers wine buying, serving, and best of all, tasting! $83. 6–9 p.m. (you must attend all three classes). South Seattle Community College, 6000 16th Ave. S.W., 206-764-5339, www.LearnatSouth.org.

 
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