Nosh Pit Weekly Planner
Free clam chowder at Duke's, America’s Test Kitchen comes to Pacific Science Center, and Ethan Stowell and Jamie Boudreau team up for MurrayAid.
TUESDAY, November 13
Free Duke’s Chowder
In celebration of International Chowder Day, all six of Duke’s Chowder Houses will give away bowls of soup between 11 and 10. And here we thought random food holidays were for naught.
WEDNESDAY, November 14
Science of Good Cooking
Learn the scientific secrets behind fine dining when Christopher Kimball, bowtied host from America’s Test Kitchen, presents the new book Science of Good Cooking at the Pacific Science Center’s PACCAR Theater. Tickets are available online or by calling 206-443-2886 and cost $10 ($5 for members).
Bastille's Tasting Event
The French bistro welcomes Anais Brisson on behalf of Park Cognac distillery for a tasting from 6:30 to 7:45. Ask her questions while enjoying three pours from the French distillery’s portfolio and small bites created by chef Jason Stoneburner. Tickets are $35 online or can be purchased at Bastille until 5pm the day of the event.
Ethan Stowell’s MurrayAid Dinner
Fundraising efforts continue for beloved bartender Murray Stenson. Tonight in the cellar room at Staple and Fancy, Ethan Stowell hosts the first of three dinners benefiting MurrayAid; Canon’s Jamie Boudreau will provide the cocktails. Tickets are $100, and future dinners take place November 21 and November 28.
THURSDAY, November 15
Pike’s Guest Brewers Night
For the inaugural evening of Guest Brewers Night, the Pike Place pub hosts former Pike brewer Bill Jenkins, now at Elliott Bay Brewing in Lake City. The series takes place every third Thursday in the museum room and features a guest brewer from one of 150 breweries in Washington.
SATURDAY, November 17
20something—The New Vintage
At this swanky affair, 75 Washington winemakers make the rounds at Fremont Studios while reps from top local restaurants serve up snacks and KEXP’s DJ Darek Mazzone provides the soundtrack. Tickets are $50.
MONDAY, November 19
Ode to the Apple: Cooking Class
Hot Cakes is all about apples for this class taking place from 6:30 to 8:30. For $50, learn to make apple cider syrup, apple tart tatin, and butterbeer. Organic heirloom fruit from Jerzy Boyz Farm in Chelan will be used exclusively, while Alpenfire cider, Washington’s only organic hard cider, will be served. Call 206-420-3431 to reserve your spot.
November 24 John Howie and former Seahawk Craig Terrill will ladle chowder from 11 to 2 in front of the Whole Foods on Westlake as part of the second annual Stone Soup event. Tickets are $10, with 100 percent of the proceeds going toward the Kick Hunger Challenge.