The Burke's newest traveling exhibit, featuring photographic portraits of ten international families and their weekly groceries, is worth the price of admission, but you don't have to pay it on the first Thursday of the month (aka today.) The exhibit's supplemented by a small display chronicling Coastal Salish food traditions.
Truffled Old Fashioned Thurs.-Sun., 5 p.m.-2 a.m. $14
Thurs.-Sun., 5 p.m.-2 a.m.
Bartender Jamie Boudreau on New Year's Day zipped up cognac with shaved black truffle and is mixing the infusion with housemade Boker's bitters, vanilla bean and tonka bean syrup. "It's so good that I started another batch of cognac for fear that this one sells out too quickly," he says. The cocktail's listed on the bar's newly updated menu, along with dishes such as shortribs and confit salmon. "Both a steal at $12," Bourdreau promises.
More than 60 sweet barleywines will be tapped for Hard Liver, Brouwer's annual celebration of the fruity, strong ale. Seats fill quickly, and drinkers downing beers with ABVs climbing to 12 percent are apt to stay put: Veteran attendees suggest getting there early, or getting there on Sunday.
Swedish pancakes are thin, rich and a monthly tradition at the Swedish Cultural Center, where a breakfast ticket includes lingonberries or strawberries; ham; milk; coffee; orange juice and a second pancake stack.
Brewery Tour Sun., 3 p.m. Free
Sun., 3 p.m.
Tours of the Redmond facility responsible for Seattle's best-selling on-tap brew can get crowded, but there's free beer in which to drown your aggravations. Every tour goer with proper identification gets a pint glass and drink tickets.
50th Anniversary Sukiyaki Dinner Tacoma Buddhist Temple Sun., 11 a.m.-4 p.m. $1-$11
Tacoma Buddhist Temple
Sun., 11 a.m.-4 p.m.
When Buddhist Temple members first staged a sukiyaki fundraiser in 1962, tempura outsold the one-pot meal of noodles, beef, green onions and broth. But the deep-fried shrimp and vegetables were discontinued after a volunteer burned her hand in hot oil. Now fundraiser attendees line up for sukiyaki cooked in pans the temple's minister brought back from Japan when Japanese cookware was hard to find stateside. ""Our sukiyaki has always had real good taste, real good flavor," co-chair Kats Fujita is quoted as saying in a release. "I notice a lot of people put the juice over the rice."