WEDNESDAY, March 19
Champagne 101 at Fat Cork
The importer of grower Champagne (aka farmer fizz) will teach you the fine art of storing, pouring, opening, and tasting France's signature bubbles. Six Champagnes will be on hand as a study aid. Class starts at 6pm and costs $30 for Fat Cork club members, $60 for non members. A club member can bring up to four guests at the reduced rate. Purchase tickets at www.FatCork.com/seminars or by calling (206) 257-1730.
THURSDAY, March 20
National Macaron Day at Ba Bar
Finally, a day dedicated to labor-intensive almond merengue confections. Or, more specifically, to buying them to benefit charity. Stop in for some of pastry chef Danell George's macarons and 25 percent of the proceeds will go to St. Jude's Children's Hospital. Preorder by calling Ba Bar at 206-328-2030 or just stop in. Macarons are $1.70 apiece and the day's flavors will include double chocolate, cassis, passion fruit, coconut, salted caramel, lavender, and pistachio.
Glenfiddich Dinner at the Old Sage
It's time for another three-course dinner celebrating single-malt scotch. Chefs Dana Tough and Brian McCracken will put out three family-style courses at their newest establishment, each paired with 12-year, 15-year and 18-year Glenfiddich. Included in the $40 price: "education and surprises." Welcome drinks happen at 6:30; dinner starts at 7pm. Call the restaurant at 206-557-7430 to reserve.
FRIDAY, March 21
Shop and Dine to Make a Difference
The annual Fred Hutch benefit returns to U Village—spend $30 on a Cure Card and you can save 20 percent at most stores and restaurants at the shopping center March 21-23. Participants include Boom Noodle, Blue C Sushi, Fran's Chocolates, Evolution Fresh, Ram, and Trophy Cupcakes. New this year: The card gets you specials at Din Tai Fung, Liam's, Veggie Grill, Elemental, and more. Here's the full list, and info on buying a Cure Card.
SATURDAY, March 22
Washington Cask Beer Festival
More than 100 cask-conditioned beers will be flowing at this annual gathering that's a favorite among beer geeks because it's full of wildly experimential creations you'll never see outside these walls. Get tickets to either the early session, from noon to 4pm, or the evening session, which runs from 6 to 10. They're $40 in advance; if the sessions don't sell out, you can get in for $45 at the door.
SUNDAY, March 23
DeLille Wine Dinner at Re:Public
The very talented James Sherrill is planning five courses, each one paired with a wine from DeLille Cellars, one of the state's preeminent winemakers. Dinner is $115, excluding tax and tip, and kicks off at 6pm. Reservations are required; call 206-467-5300, or email email@example.com.
MONDAY, March 24
Epic Ales/Gastropod Dinner at Miyabi 45th
Two chefs with an aptitude for beer—Mutsuko Soma of Miyabi and Gastropod's Travis Kukull—will trade off courses for this six-course meal, each round being of course paired with beer from Epic Ales, the brewery where Gastropod lives. Guess which chef made each course and you'll win...more beer. And a tour of the brewery. Dinner is $85, and reservations are required. Here's all the info you need.
TUESDAY, March 25
Offal Dinner at Le Petit Cochon
The meaty new Fremont restaurant is doing its first special dinner event, a seven-course tribute to offal by chef Derek Ronspies, accompanied by bluegrass music from Squirrel Butter. Seven courses for $69? That's pretty damn good. The menu includes blood sausage and foie gras biscuits, trotter tots, and chcolate lardo pate. An optional beer/wine/booze pairing is $30. Dinner starts at 7; reserve your seats at 206-829-8943.
Rooftop Dinners at Bastille
The Ballard Avenue bistro has released the 2014 dates for its rooftop dinners. Each evening starts with a tour of the rooftop garden. Well, technically it starts with a trip to the bar, so you can drink a Pimm's Cup while you take in the greenery. This year eight dinners will happen on Monday nights between June and September. Food, wine a 20 percent gratuity and tons of charm can be yours for $115 a person. Here's the link for tickets and specifics—expect these to sell out fast.