Food News

July 26 - August 1, 2006

NEWS Food and/or beverage news? E-mail food@seattleweekly.com. You spoke, they listened: Locally based Great Harvest Bread Company shifts to organic wheat, and, in response to customer demand, the company's breads are now made with at least 70 percent organic ingredients. The Community Fruit Tree Harvest has begun its second season collecting surplus fruit from neighborhood trees for donation to local food banks and meal programs. Sponsored by Seattle Tilth and Lettuce Link, this program enables residents of Wallingford, Fremont, Phinney Ridge, and the University District to be part of a backyard effort to fight hunger. To learn more, visit www.fremontpublic.org. FARM FRESH This week's farmers markets offer the first peaches of the season, with tempting names like Sugar Time and Early Red Haven. Also available are fresh, local black currants, apricots, and basil. If you happen to be in Ballard on Sunday between 10 a.m. and 4 p.m., check out the market's goods at 5330 Ballard Ave. Advance registration or reservations are recommended for most of the following events. Prices exclusive of tax and gratuity unless otherwise noted. ON THE PLATE Saturday, July 29–Sunday, July 30 The 32nd Annual Ballard SeafoodFest is a great place to check out a salmon barbecue, witness a lutefisk eating contest, watch the Aerialists perform acrobatics on the Ballard Avenue MainStage, and catch the band Left Hand Smoke. Free. 11 a.m.–8 p.m. Sat., noon–7 p.m. Sun. 2208 N.W. Market St., 206-784-9705, www.seafoodfest.org. BALLARD BACK TO SCHOOL Wednesday, July 26 Sponsored by the Seattle Cancer Treatment and Wellness Center, a discussion titled Whole Foods for Healing will explore how nutrient-rich foods can be used as diet therapy before, during, and after cancer treatment. Free. Light refreshments at 6:45 p.m., lecture 7–8:30 p.m. Gilda's Club, 1400 Broadway Ave. To register call 206-709-1400. www.gildasclubsseattle.org. CAPITOL HILL Saturday, July 29 For this road trip/cooking class, Saveur magazine joins up with Bon Vivant for a trek to local markets and farms to cook up "American Classics." The menu includes a tempting entrée of grilled sirloin steak, fingerling potatoes with bacon, and to finish, a raspberry tart with lemon curd. $78 includes a one-year subscription to Saveur. 10º a.m.–2 p.m. To register call 206-525-7537 or visit www.bon-vivant.com. Sunday, July 30 As part of Pike Place Market's Summer Sunday Chef Demo series, you'll get a chance to meet Hans Reisinger of Pier 67's Six Seven restaurant. Reisinger visits the market to demonstrate new ways to prepare summer squash. Free. Noon. Tent at Pike Place and Stewart Street. DOWNTOWN

 
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