Food and Drink Events

Nosh Pit Weekly Planner

This week: pizza at the Corson Building, suckling pig at Tavolàta, and a make-your-reservations-now chef challenge at the Willows Inn

By Anne Larkin May 29, 2012

Another chance to sip Captive Spirit’s Big Gin, this year’s “Best Northwest Gin.”

Pizza at the Corson Building
Pizza party! The Corson crew will be firing up the outdoor oven and putting together some surely stellar wood-fired pizzas. Like all the Thursday dinners, the meal is $30 per person.

Thaiku PopUp
The currently closed Thai restaurant will be temporarily reincarnated at Copper Gate from 5 till midnight with a pretty complete a la carte menu. More on the popup and the owner Jon Alberts’ search for a new home for the restaurant here.

Ginvitational Winners Tasting
If you missed last month’s gin battle, never fear; the top-ranked spirits are back for another round of tippling. Toast to this year’s winners at Liberty in Capitol Hill from 5:30 to 7:30; $15 for Gin Society members, $20 for nonmembers.

Salted Class with Mark Bitterman
Salt aficionado and James Beard winner Mark Bitterman will be at Pomegranate Bistro discussing his favorite topic. Chef Lisa Dupar will be whipping up six courses as the night goes along, each one featuring a different kind of salt—from bloody marys rimmed with black takesumi bamboo salt to cheesecake with a salted pecan crust. The class is sold out, but there’s a wait list. And crossed fingers.

Wild Eats from Land to Sea
The North Cascades Institute is teaming up with Jennifer Hahn, author of a foraging cookbook, to put on a weekend of kelp and camping on Lopez Island. The two-day, two-night camp costs $175, and campers will learn how to forage in the forests, fields, and even tide pools of the island. On the menu: kelp-wrapped salmon and Douglas fir sorbet.

Bastyr Herb and Food Fair
The natural health university will be opening up its campus to the public for a day of workshops, talks, and forest walks. There’ll be explanations and explorations of gluten-free baking, a "Kale Five Ways" cooking demo, plant walks in the urban garden, and more. The free event runs from 10 to 5.

Tavolàta Sunday Supper
Leg of lamb, check. Rabbit, check. Prime rib, check. Naturally, with summer around the corner, it’s high time for suckling pig. And pig skin. And porchetta. And carbonara made with guanciale. No pork in the dessert, sadly. The dinner begins at 6, costs $75 per person, and is limited to the 26 people that can jam in at the communal table, so save a spot soon. (If you don’t get in, don’t despair; suckling pig is back on September 9.)

June 7–13 Capitol Hill’s Barrio is holding its fifth annual Heat Week, compete with a fired-up menu (wash down a "ceviche inferno" with a drink made with ghost chili tequila) and a jalapeño eating contest on Saturday, June 9.

June 17 This month’s incarnation of Volunteer Park Cafe’s Sunday Supper is a special Father’s Day meal. Hamburgers? Steak? A pile of VPC’s Rocky Road cookies and a newspaper? You’ll have to go to find out. And make reservations soon, these fill up fast.

July 25–26 Up at international dining darling Willows Inn, chef Blaine Wetzel will make room for five other acclaimed chefs in his kitchen on Lummi Island for a harvest challenge The chefs get 24 hours to forage, harvest, and fish like mad before putting together a gorgeous meal. Tickets are $350 and there are 40 available for each night. Reservations must be made by June 15.

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