Food News

Nosh Pit Weekly Planner

Tap a 200-pound booze-filled pumpkin, learn to make sushi or tamales, or just indulge in some cider misadventures.

By Danielle Zorn October 15, 2012

Learn the secrets behind Dahlia Bakery favorites (and have some snacks) at the cookbook release party.

WEDNESDAY, October 17

Peter and Bill’s Misadventures
Beverage writer Peter Brown and cider-obsessed photographer Bill Bradshaw are currently writing and photographing the first ever global guide to cider. The Northwest Cider Association is hosting the duo, who will present (and share cider of course) at Central Cinema at 6pm. Tickets are $20 per person in advance or $25 at the door.  

FRIDAY, October 19

2012 Elysian Great Pumpkin Fest
Giant pumpkins are filled with beer, left to ferment, then tapped like a 200-pound orange keg in each of the three sessions during Elysian's Eighth Annual Pumpkin Fest, along with 60 other pumpkin brews from both national and international breweries. Elysian made 13 of its own pumpkin creations for the event. Friday’s fete is 4 to 10 and Saturday’s is 11 to 4, and 5 to 10 at Elysian’s Airport Way production brewery in Georgetown. Tickets are $25 and presale only.

Salty’s at Redondo Beach: Brewmaster Dinner
Beer-inspired surf and turf will be served in a four-course dinner starting at 6 for those of legal drinking age. Select ales and porters from Deschutes Brewery in Bend will pair with each course. Browse the menu and make reservations online or by calling 253-946-0636. $65 per person.

SATURDAY, October 20

Tamale Class
Learn recipes and make a dozen tamales at El Centro De La Raza’s tamale-making class from 10 to 12:30. The $75 class fee supports senior wellness programs. Register online or by call 206-957-4611.

Smoke Farm Family BBQ
From 2 to 8, enjoy an end-of-summer (beginning of fall?) barbecue, to raise money for upgrades and improvements around Smoke Farm. The 360-acre arts, culture, and education habitat on the Stillaguamish River is host to the annual Burning Beast meat frenzy, hence dear to the hearts of some of Seattle's best chefs. Tickets are $50.

James Beard Celebrity Chef Tour
Chef Brian Scheehser of Trellis, along with celebrity guest chefs, including local favorites Holly Smith and Ethan Stowell, will prepare a multicourse dinner beginning at 6:30.  Guests will have opportunity to interact with chefs, all the while enjoying the special dinner wine pairings. Tickets are $165 per person, which helps support the James Beard Foundation. Make reservations online or by calling 425-284-5900.

Sushi Roll Class
Trace in the W Hotel is hosting a sushi making class taught by the restaurant’s own sushi maestro Hayeong. The hands-on tutorial includes a sake tasting. Class costs $75, runs from 2 to 4, and is limited to 10 people. So call 206-264-6060 to reserve your spot.

MONDAY, October 22

Food geeks unite. From 6 to 9, Tom Douglas’s Palace Ballroom will host Seattle’s premier food networking event, featuring tastes and treats from all over the city, with favorite local chefs available for questions. Tickets are available $25 early admission, $35 general admission.

Dahlia Bakery Cookbook Release Party
Want to know how the Dahlia doughnut is made? How about the maple eclairs? Stop by Serious Biscuit in South Lake Union at 3 for the Dahlia Bakery Cookbook: Sweetness in Seattle release party. Try a few of the cookbook treats at this open house while getting your personal copy signed by chef Tom Douglas and coauthor Shelley Lance.

WEDNESDAY, October 24

Kung Fu Karaoke
There’s plain old karaoke. Then there’s Kung Fu Karaoke. Visit Ba Bar starting at 10, where you will find singers belting out songs in English and Vietnamese.


November 3 Two Beers Brewery is celebrating its fifth birthday, with 12 taps, live music, the Where Ya at Matt food truck, and a limited release double IPA. Running from 2 to 7, this soiree in the brewery's tasting room, The Woods, will feature $4 to $5 pints.

November 4 Tavoláta chef Brian Clevenger continues his predecessor's tradition of Sunday feasts, this one dedicated to lamb. Up to 26 guests can get in on this $40-per-person meal at the restaurant's communal table. Reservations are required by calling 206-838-8008.

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