Locally distilled whiskey in one hand. Chowder in the other. Oh, Seattle. Photo: Whiskey and Chowder Festival/FB
Fri, Feb 17
Whiskey and Chowder Festival
Besides a thick Filson-made flannel, 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 from 5:30 to 8:30. The Carlile Room, Staple and Fancy, and Taylor Shellfish will be among some of the chowder makers. For the lactose-averse, there will also be other offerings at the festival beyond chowder. And distillers from 3 Howls to Heritage Distilling Co. to Tatoosh will be pouring their craft whiskeys. Tickets are $40, or about $55 if you add a tasting or cocktail class.
Sat, Feb 18 & Sun, Feb 19
Outer Planet Brewery Turns 2
This nano brewery on Capitol Hill is celebrating a second anniversary with a decidedly non-nano lineup of beers. The list of 10 Outer Planet brews include their Perseids pilsner, Strange Love brett trois pale ale, Beeblerox brett sour, imperial stout, barley wine, plus two surprise ales. Live music will fill the brewery both evenings. Let the beer-filled revelry begin.
Sun, Feb 19
Dunbar Room Launches Jazz Brunch Sundays
Do you like your brioche French toast with a side of the syncopated spontaneity that is jazz? Well, lucky for you Hotel Sorrento will debut jazz brunch inside its dining hall this Sunday at 10; the maestros start at 11. Brunch will entail harissa deviled eggs, crab mac and cheese, rosemary short ribs with poached eggs and balsamic butter, and much more. On the beverage end of things: unlimited mimosas for $15 and a bloody Mary bar. This is not a drill, people. Go forth and brunch.
Sun, Feb 19
Pie School with Kate Lebo
Baking pie is easy as pie? Yeah, not so much. But with pastry denizen and author of A Commonplace Book of Pie and Pie School, Kate Lebo, it can be a lot less terrible for the pie-challenged. For three sweet hours, learn the ways of pie dough, fruit fillings, and crusts. Registration covers ingredients, supplies, a copy of Lebo’s book of pie, recipes, and the pie you baked.
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