WEDNESDAY March 7
Giving Grill for Whole Planet Foundation
Shrimp po’boys for a good cause at the Westlake Whole Foods. A sandwich, chips, and a drink can be yours for a $5 donation, which goes to Whole Foods’ foundation supporting microfinance and microenterprise in developing nations.
THURSDAY March 8
Cast Iron Skillet, Big Flavors
Seattle-based mother-daughter team Sharon Kramis and Julie Kramis Hearne will be at the Book Larder, illuminating the world of the cast iron skillet with their book Cast Iron Skillet Big Flavors. The free event begins at 6:30 and promises skillet-prepared samples.
The Corson Building, the communal dining destination by Matt Dillon of Sitka and Spruce, is hosting a Dungeness crab dinner. The crustacean-centric feast costs $40.
Skillet Heirloom Pig Event
The Skillet crew received an entire Tamworth pig this weekend courtesy of Vashon butcher Farmstead Meatsmith. Hence both diner and truck(s) are planning a pig-centric menu items to use this noble animal in its entirety. A special Heirloom Pig tasting menu starts today at 5pm at the diner, running $55 for the meal, or $85 paired with local wines. The famous waffle will be dressed up for the event: braised and glazed pork belly with a bacon caramel waffle. The mobile version of Skillet will also have a special pork banh mi from 11 to 2.
Mushroom Identification Class Series
Puget Sound Mycological Society’s four-part class series for beginner mushroom enthusiasts begins on Thursday at the UW Center for Urban Horticulture. The classes will cover collecting and, more importantly, identifying poisonous and non-poisonous mushrooms.
Crab and Prawn Boil at Salty’s
The Salty chefs at the Alki Beach and Redondo Beach locations will be boiling up pounds upon pounds of crab and prawns, and $35 gets you in on the action. The restaurant recommends making reservations for the meal, the price of which includes a pound and a half of seafood plus bread, chowder, salad, and a pint of hefeweizen.
SATURDAY March 10
Razor Clam Season
The clam-digging season is tentatively set to start on Saturday, as long as toxin tests and the Washington Department of Fish and Wildlife declare the clams safe to eat. Digs are planned to coincide with morning low tides, and the WDFW website has specific locations and times listed.
SUNDAY March 11
Worth the trip: the fourth annual pig fest may not be happening in Seattle, but it’s on in Portland. Five Portland chefs will be preparing a pork heavy menu (accompanied by five winemakers) for a culinary competition and massive snout-to-tail meal, all in the name of promoting sustainable pig farming practices. Tickets range from $125 to $250, and past menus have included everything from pig skin beignets to root beer floats made with smoked fatback gelato.
MONDAY March 12
Walla Walla Wine
Washington Wine Month continues with a bevy of Walla Walla wines coming west to Seattle for the day. Sodo Park (don’t worry, it’s actually inside) will host dozens of wineries for a tasting. The event is open to the public from 6 to 9, and tickets are $40.
March 14 Pi Day at Pie from noon to 314, hand pies are (can you guess?) $3.14 and mini pies are 3 for…$3.14.
March 14 Colorful be-hatted chef Thierry Rautureau will be leading a lamb butchery demo in the Rover’s kitchen. A front row seat and a 3-course lunch with wine for $125.