Woodinville winemaker Brian Carter visits Troiani for a dinner paired with his European-style blends. The five-course menu includes quail stuffed with peaches and apricots and “spring forest floor pot pie” with morel mushrooms, fiddlehead ferns, and spring turnips. For dessert, panna cotta with honey and Marcona almonds will be served with Apex Late Harvest Semillon.Wednesday, April 16, 6:30 p.m.-9:00 p.m.Troiani Ristorante Italiano1001 Third Avenue, downtown Seattle(206) 624-4060 $99, excluding tax and tip.