Nosh Pit Weekly Planner: January 16-22
This Week: sausage-making classes at Pike Place Market, Rocky IV at King's Hardware, and Brave Horse Tavern serves the manliest meal of all time.
THURSDAY, January 17
Big Beer Hunter
Join chef Brian Walczyk, beer czarina Kayle Thompson, and Hood River's Double Mountain Brewery at Brave Horse Tavern for a hefty five-course meal of game meats (think duck, venison, terrine, and trout) with beer pairings. Is your beard growing yet? Dinner starts at 6:30 and the cost is $80. Reserve your spot now and cross off “be rugged and tough” from your list of to-dos.
Sausage Making with the Butcher
Looks like people still like sausage even after seeing how it's made, because William von Schneidau, owner and butcher at BB Ranch, is putting on more of his sausage making classes. From 6 to 8, make pork sausage from sustainable local farms for $60. This includes two pounds of sausage and some wine. There’s a 12-person limit, so e-mail William at William@bb-ranch.com to sign up. If you miss out this time, there’s another class January 22.
Educational Partnership Celebration
In honor of a culinary and educational partnership, Trace at W Seattle is hosting a complimentary cocktail and hors d’oeuvres reception from 5:30 to 7:30, with special guest and Top Chef alum Tiffany Derry. The International Culinary Institute at the Art Institute of Seattle is joining forces with Trace to facilitate student-mentor relationships for those pursuing a career in the culinary industry. RSVP by e-mailing firstname.lastname@example.org.
FRIDAY, January 18
Karen Brooks at Book Larder
The food critic at our sister publication, Portland Monthly, just happens to have a new book out. The Mighty Gastropolis: Portland discusses the rise of the city’s increasing (ie fetish-inducing) popularity in the culinary world. Is Portland really surpassing Seattle’s dining scene? Stop by between 6:30 and 8 and try a few snacks from Portland (Are they really that different?) and although this is a free event, RSVP by calling 206-397-4271 for planning purposes.
VUDE: John Howie and Jon Staenberg
With a killer team up for another Velvet Underground Dining Experience, chef John Howie and Jon Staenberg, founder of Hand of God Wines serve a six-course dinner and wine for $150. Buy tickets online for the 6:30 surprised-filled dinner.
SATURDAY, January 19
Leschi Wine Tasting 2013
Come to BluWater Bistro between 6 and 9, and for $30, enjoy appetizers and a lot of wine samples from nearby Leschi Market—nonalcoholic options are also available. Like something? Leschi Market is offering special event-night discounts when you buy six bottles or more. Purchase a ticket online.
MONDAY, January 21
Pellegrini Dining Society at Cafe Lago
Angelo Pellegrini was a UW professor, avid home cook, gardener, and winemaker, and author of many a seminal book extolling simple pleasures of eating well. His message might seem obvious these days, but remember the man was talking about making your own pesto in an era when olive oil was usually purchased at a pharmacy. Now Cafe Lago has launched a monthly dinner in his honor; the $75, six-course meal kicks off at 6:30 and each one features a guest with a special connection to Pellegrini. And considering local seafood sage Jon Rowley is organizing these dinners, and Pellegrini's fans include everyone from Ruth Reichl to Greg Atkinson, this should be a convivial night, indeed. Reserve tickets here.
Rocky IV at King’s Hardware
Remember last week’s King’s movie series announcement? Well this Monday, Sylvester Stallone will be punching and sweating, while you enjoy a beer beneath the warmth of the heated lamps. Movies start at sundown and are on the back porch.
Seamus Mullen at Book Larder
Celebrity chef and author of Hero Food Seamus Mullen is visiting Book Larder to discuss his philosophy of well-being, and good food improving our quality of life. Diagnosed with rheumatoid arthritis five years ago, Mullen has shaved down his list of key ingredients to 18 and will discuss these “hero foods.” Call 206-397-4271 if you plan to stop by.