Thu, February 4
Whiskey and Chowder, a Festival at The Foundry
Other than a North Face fleece jacket, nothing warms up a Seattleite like a bowl of chowder. Just add whiskey and we have a bona fide festival at the Foundry in SoDo starting at 5:30 tomorrow evening. Le Petit Cochon, Bell and Whete, and Taylor Shellfish will be among some of the chowder makers. For the lactose-wary goers, there will also be other offerings at the festival besides chowder. And distillers from OOLA, Seattle Distilling, Mischief Distillery, and more will be pouring their craft whiskeys. Tickets are $40.

Sat, February 6
Ghostfish Brewing Beer-versary
This brewery of gluten-free fame is celebrating its first revolution around the sun with food, drinks of course, and the promise of swag. Plus, it’s not a “beer-versary” without an anniversary ale, in this case a Russian Imperial Stout made of buckwheat, millet, and purple corn. Wood Shop BBQ and Hallava Falafel will both serve food during the event, which is wise considering that Ghostfish Brewing will be celebrating much of the day (from 2 to 10) this Saturday.

Sun, February 7
Raclette Sunday at Culture Club
Sheri LaVigne’s Capitol Hill cheese bar will host its monthly melting of a giant wheel of raclette cheese this Sunday. The rich and nutty semi-hard cheese will be served with boiled potatoes and cornichons in honor of the Alpine tradition. Chances are good that there will also be a lot of lovely wine and cider to imbibe on as well. The cheese scrapping commences at 6.

Mon, February 8
Modern Italian Popup at Bell and Whete
Check out this lovely popup menu which (happy Monday to all) includes a wine pairing. Chef Dennis Johnston of Cantinetta will be at Belltown’s Bell and Whete creating a five-course Italian dinner: duck liver salciccia with a duck fat mousse to start, a ricotta bundt cake with lemon curd for dessert, and more. Dinner begins at 7 and tickets are $70.

Ticket Alert: Dinner with Daniel Vaughn at Jack’s BBQ
Seattle has its fair share of smokey-meaty-saucy barbecue joints to be sure, but Texan ‘cue stands alone—it may even secede from the other barbecue camps. Cue Texas Monthly barbecue editor (a real thing!), Daniel Vaughn, for a dinner at Jack’s BBQ on February 18 at 6. He’s visiting Jack’s BBQ to talk smoked meat, white bread, and barbecue history. Tickets are $25 and bound to sell out faster than a sneeze through a screen door–which is pretty fast by Texan standards.

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