Food & Drink

Nosh Pit Weekly Planner: February 24–March 1

The week in which: Nom Nom is both a verb and a fundraiser, plus late-February ice cream happenings.

By Rosin Saez February 24, 2016

Screen shot 2016 02 23 at 7.17.31 pm zzokhl

Vibrant dairy-free ice cream and sorbet in the winter from Frankie and Jo's? Uh, hell yes. Photo via Frankie & Jo's Instagram

Wed, February 24
Frankie and Jo’s Ice Cream Social Fundraiser
With their sights set on opening a plant-based ice cream and sorbet shop come summer time, Kari Brunson of Juicebox and Autumn Martin of Hot Cakes are previewing such forthcoming treats this evening. Though the lineup of organic, coconut or nut milk–based ice cream flavors isn’t confirmed, think mandarin orange dreamsicle, chocolate with mint and cocoa nib, or other similarly delicious dairy-free flavors heaped into gluten-free maple-vanilla waffle cones. The ice cream social and fundraiser runs from 6:30 to 9:30 at Hot Cakes in Capitol Hill. To partake in the ice cream, sorbet, beer, and wine offerings, Brunson and Martin ask that attendees support their fundraising campaign with a $50 loan of which all will be paid back. And last but not least, email Frankie and Jo’s to RSVP.

Thu, February 25
Nom Nom: Dine Out For Kids’ Health
This Thursday, you can feast at some of Seattle’s best restaurants and support nonprofits that help children lead healthier lives...yes, all while invoking the way-cute phrase nom nom. Over 30 restaurants are participating in the one-day fundraising event, Nom Nom, including the likes of Cafe Presse, Kedai Makan, Mamnoon, and Salted Sea. A portion of the restaurants’ sales will be donated to organizations that teach kids about reading food labels, cooking and growing their own food, and being more physically active. And as a fitting added bonus, most restaurants will have a healthy, kid-friendly menu item available sans typical chicken strips and grilled cheese sandwiches.

Fri, February 26
Bivalves and Booze With Author, Cynthia Nims
For a gloriously oyster-filled Friday, the raw happy hour at Capitol Cider is where it’s at. From 4 to 6 slurp up chilled bivalves served with raw apple cider vinegar mignonette and fresh lemon for just $2, plus a Friday-only cider vesper made with gin, vodka, and, whoa, cider syrup for $5. This week though, author Cynthia Nims of the recently released book, Oysters: Recipes that Bring Home a Taste of the Sea, joins bivalves and boozers alike to chat about all things oysters.

Sun, February 28
Gourmet Ice Cream Class at Pike Place Market
This downright balmy 50-degree weather apparently has us craving frozen treats a lot this week. And look, Matt Bumpas is delivering just that at his ice cream class this Sunday in the Atrium Kitchen. The Sweet Bumpas owner, pastry chef, and all-around ice cream wizard will talk about the science behind great ice cream and demonstrate how to create tasty frozen desserts. You’ll take home Sweet Bumpas ice cream, recipes for sauces and toppings, and...sweet, sweet memories. There will also be sparkling wine because why the hell not? The all-inclusive class is $99 and starts at 2.

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