Food News July 5-12

News One of Greenwood's best-kept culinary secrets, Kabab House (8102 Greenwood Ave. N, 206-782-3611), will soon be expanding from its current strip mall peephole into a vacant auto-repair storefront a block north on Greenwood. While a specific date has yet to be set, fans of Pakistani lamb shank, yogurt sauce, and garlic naan can rest assured their cravings will be more conspicuously sated from now on—while fans of strip mall anonymity can still visit the old outpost, which will remain intact. Swimming in dim sum: Downtown's got another dim sum place coming. O'Asian Restaurant will open Aug. 8 at Columbia Street and Fifth Avenue, promising dim sum made from organic ingredients. Some of the more exotic menu items will include shark bone soup, monkey-picked tea from China (literally: trained monkeys "paw-pick" tea from the sides of cliffs), and a lychee martini. Advance registration or reservations are recommended for most of the following events. Prices exclusive of tax and gratuity unless otherwise noted. Farm Fresh This week's farmers markets feature fresh, local crops, including raspberries, gooseberries, elephant garlic, torpedo onions, and baby squash. Also available at most markets: fresh goat's-milk mozzarella and wild sockeye salmon. For a comprehensive list of farmers market locations and hours, visit dnr.metrokc.gov/wlr/farms/farmers_markets.htm Drink up Thursdays, July 6–Aug. 10 Wines A–Z, Alsace to Zinfandel, a six-week wine-tasting class at Shoreline Community College, explores various winey issues: geography, variety, food pairing, and more. For everyone from beginning tasters to intermediate-level wine connoisseurs. $89. 7–8:30 p.m. Thursdays through Aug. 10. 16101 Greenwood Ave. N., Room 2517, 206-546-4634. SHORELINE On the Plate Saturday, July 8–Sunday, July 9 Yes, it may be fun to sample Swedish meatballs at IKEA, but the atmosphere is a bit lacking. Try instead Ballard's 23rd annual Tivoli/Viking Days, which will offer Swedish meatballs, Norwegian lefse (Scandinavian flatbread), Danish aebleskiver (pancakes, often served with apples and powdered sugar), and Finnish smoked salmon sandwiches. Organizers promise that "Vikings, clad in authentic costume, will show Viking life." Free. 10 a.m.–6 p.m. Sat.; 11 a.m.–5 p.m. Sun. Nordic Heritage Museum, 3014 N.W. 67th St., 206-789-5707. BALLARD Saturdays, July 8–Sept. 16 Take a culinary walking tour of Pike Place Market, learning to spot the freshest produce with Cascadia Restaurant chef Kerry Sear. Afterward, you'll head to Cascadia for a cooking demo, a Q&A with Sear, a three-course lunch made from market ingredients, and complimentary wine. $75. 11 a.m. Saturdays through Sept. 16. Meet at the Pike Place Market pig (Pike Street and Pike Place). 206-448-8884, www.cascadiarestaurant.com. DOWNTOWN Back to School Sunday, July 9 As part of Pike Place Market's Summer Sunday Chef Demo series, you'll get a chance to meet James Beard Award–winning chef Jerry Traunfeld of the famed Herbfarm. Traunfeld visits the market to give a free cooking demonstration with the season's fresh apricots, after a brief "crop talk" by the fruit farmer. Free. Noon. Pike Place and Stewart Street. DOWNTOWN Tuesday, July 11 OK, they're warning you: It's dangerous to play with knives. This "Knife Skills" class requires that you wear closed-toe shoes—as you would in a professional kitchen. If you want to impress your foodie friends, the surest way to do so is to become a speed demon with a sharp blade. You'll become a fast expert at the chop, dice, julienne, and chiffonade. Knives provided. $65. 6–9 p.m. Dish it Up!, 2425 33rd Ave. W., Suite B, 800-322-2665, www.dish-it-up.com. MAGNOLIA 'Tis the season for berry pie. Strawberries are in season, and not too long from now the blackberries will be everywhere you look. So "Eat Dessert First." This class will make pie-making easy as—well, pie. You'll make four pies: apple, blueberry, lemon meringue, and raspberry/blackberry, with instruction on single and double crusts and how to make a gorgeous meringue topper. $78. 7–10 p.m. Bake It Then Eat Pie First, Bon Vivant School of Cooking, 206-525-7537, www.bon-vivant.com. KIRKLAND

 
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