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03 /22     Oyster Dinner at Pearl

Oyster dinner featuring renowned author and food critic, Cynthia Nims. Cynthia recently published an oyster cookbook - Oysters: Recipes that Bring Home a Taste of the Sea. Chef Bradley will work with Cynthia to prepare a multi-course dinner featuring a variety of oyster preparations and beverage pairings. Pearl is located at 700 Bellevue Way NE, Ste 50, in Bellevue.

Contact: Pearl    Phone: 425-455-0181    Email:
Website: http://pearlbellevue.com

03 /23     Steelhead Diner Winemaker Dinner with Wysling Wines and Parejas Cellars

Join Winemaker Mark Wysling, Steelhead Diner Chef Anthony Polizzi, and Sommelier Bruce Sturgeon for a five course menu paired alongside current Wysling releases. Menu: First Of The Season Spring Vegetable Salad With Asparagus Tips, English Peas, Fingerling Potatoes, Red Radish, Mint, Toasted Pine Nuts and Green Garlic Vinaigrette. ~2015 Parejas Cellars Albarino~. Dungeness Crab Cocktail With Bibb Lettuce, Fennel, Avocado, Sourdough Crouton and Preserved Lemon Mayonnaise. ~2013 "Wysling" Marsanne~. House Cured Duck Prosciutto With Dried Figs, Arugula, Coriander Sauce and Shaved Manchego. ~2014 "Wysling" Counoise~. Roasted Lamb Rib Chops With Olive Crusted Potato Gratin, Lamb Jus and Charred Asparagus. ~2014 Parejas Cellars Tres Rojas de Mesa~. Dark Chocolate Espresso Torte With Caramel Sauce and Dried Cherry Compote. ~2008 "Wysling" Malbec~. Events starts at 6:30 p.m. $75 per person plus tax and gratuity. Free parking with validation at Pike Place Mkt garage, 1531 Western Ave, after 5 p.m. Steelhead Diner is located at 95 Pine St at the Market.

Contact: Steelhead Diner    Phone: 206-625-0129    Email:
Website: http://www.steelheaddiner.com

03 /23     Pacific Grill Signature Event: Master Sommelier Dinner

Don't miss our Pacific Grill Signature Event: Master Sommelier Dinner with Thomas Price on March 23rd at 6:00pm. Enjoy a delicious 5-Course Dinner prepared by our talented Chefs along with perfectly paired wines. Thomas Price, one of 236 Sommeliers in the World, is dedicated to sharing his passion for wine with his guests, students, friends, and loved ones, one bottle at a time. $150 per person Call (253) 627-3535 to reserve your seat 1502 Pacific Ave. Tacoma, WA 98402

Contact: Franco D'Amico    Phone: (253) 627-3535    Email: FrontDesk@pacificgrilltacoma.com
Website: http://www.pacificgrilltacoma.com/master-sommelier-dinner/

03 /24     Arcade Lights

Tickets now on sale for Arcade Lights at Pike Place Market! Taste artisan food, craft beer, cider, and spirits from 70 local producers under the Market lights. Featuring live music and a raffle too. Early-bird ticket pricing available to the first 200 guests ($50-includes 5 drink tokens, unlimited food). Starts at 7 p.m. on Friday, March 24 at Pike Place Market's north Arcade. Premium entry is $80 (5 drink tokens, unlimited food, 6:30 early entry). VIP Entry is $150 (exclusive entry to VIP Lounge with seating, music, exclusive food and beverages, 5 drink tokens, unlimited food, lounge entry at 6 p.m.) This is a 21 and over event. Arcade Lights at Pike Place Market Friday, March 24 | 7:00 PM Pike Place Market's north Arcade

Contact:    Phone:    Email:
Website: http://www.strangertickets.com/events/39623999/arcade-lights?ref=EML for tickets

03 /24     Salty's Redondo Brewmasters Dinner with Elysian Brewing Company

Salty's Chef Aaron Grund and Beverage Manager Jared Rost join forces to engineer a menu built around some of Elysian's most popular brews. Here’s your four-course menu starting with an amuse bouche: Amuse Bouche: Men's Room Red Smoked Trout horseradish, aioli, red onion marmalade, pumpernickel. 1st Course: Avatar Jasmine Ahi Tuna Crudo grapefruit, avocado, watermelon radish, mache, espelette vinaigrette, black lava salt. 2nd Course: Spacedust IPA, Corriander Crusted Pork Belly pickled rhubarb, salsa verde, watercress, chicharron. 3rd Course: Saison au Poive, Peppercorn Crusted Short Rib crispy brussels, brown butter-rosemary polenta, cabernet gastric. 4th Course: Dragonstooth Stout Flourless Chocolate Cake hazelnut praline, brandied cherries, luxardo syrup. The cost is $80 (does not include tax and gratuity). You must be 21 or older. 6:00 to 8:00pm. Reservations are required in advance by calling 253-946-0636. Salty's Redondo is located at 28201 Redondo Beach Dr S in Des Moines. Cheers! Chris Darst, Alki Managing Partner Terianne Broyles, Redondo Managing Partner Laura Reeder, Columbia Managing Partner

Contact: Salty's Redondo    Phone: 206-946-0636    Email:
Website: http://saltys.com

03 /29     Taste of the Market-

Museum of History & Industry and Pike Place Market present Taste of the Market, a series of intimate culinary experiences where history has a place at the table alongside fresh ingredients sourced from Market vendors. The last of the series will be The Chinese Art of Hand-Pulled Noodles on Wednesday, March 29, 2017 from 6:30 to 8 p.m. Award-winning food writer Nancy Leson and Chef Cheng Biao Yang of Country Dough will demonstrate how to create skeins of slender hand-pulled noodles from a lump of dough. Attendees will get to enjoy a spectacular stir-fry afterwards. It all takes place in the Pike Place Market Atrium Kitchen at 1433 First Ave in the Economy Market Building. $35/$30 for MOHAI members.

Contact:    Phone:    Email:
Website: http://www.pikeplacemarket.org/tasteofthemarket for tickets

04 /01     Beatrix Vegetarian Pop Up Dinner

Join us for a one-day-vegetarian pop-up, Beatrix, on April 1. The menu will feature dishes made with seasonal, local produce. Reservations highly recommended. LloydMartin is located at 1525 Queen Anne Ave N, on top of Queen Anne hill.

Contact: LloydMartin    Phone: 206-420-7602    Email:
Website: http://www.lloydmartinseattle.com

04 /01     Hightower Rose Release Party

It's springtime, and what better way to welcome the season than with our beautiful Rosé? Join us for a glass of Rosé and perfectly paired appetizers in our giving garden, then enjoy the view from our patio! Wines will be available to purchase by the glass and the bottle. 4:00 – 6:00 pm at the tasting room on Red Mountain. There is no cost to Gravity Wine Club members. Each membership entitles two people to attend at no cost. Non-club members are welcome to attend, there is a $20 per person charge, which includes a glass of rosé, appetizers and a waiver of the $10 tasting fee for our other wines. Please RSVP to by Wednesday March 29th. If you would like to join our wine club, you can sign up on the website! Hightower is located at 19418 E 583 PR NE in Benton City.

Contact: Hightower    Phone: 509-588-2867    Email: winemakers@hightowercellars.com
Website: http://www.hightowercellars.com

04 /02     Italian Wine Class at Esquin: The South

Sommelier Arnie Millan will be offering an in-depth look at Italian wine with three classes, each organized by region. April 2nd - The South (Campania, Sicily, Puglia, Calabria, Sardinia, Basilicata). Each region, its history and wines, will be discussed in depth with up-to-date hand-outs. Each class will include tasting 8 regional wines. The cost is $69 per person per class or $195 for the three class series. Arnie was recently called "The finest wine mind in Seattle" by the Seattle Times. Classes held from 1:30 PM - 4:00 PM in Esquin Wine & Spirits' Sky Lounge at 2700 4th Avenue S. (98134), South of the stadiums. Free parking is available in Esquin's lot on the South end of the building. Gift Certificates are available. Reserve now! To register for all three classes: https://www.eventbrite.com/e/italy-in-depth-3-class-series-tickets-32038931306. To register for The South: https://www.eventbrite.com/e/italy-in-depth-class-1-the-south-tickets-32038982459

Contact: Esquin    Phone: 206-682-7374    Email: arnie@esquin.com
Website: http://www.esquin.com

04 /02     Tavolàta April Sunday Feast

April means lamb for the Tavolàta Sunday feast! Lamb tartare, Taggiasca olive, salt-cured anchovy, mint. Pickled lamb heart, charred ramps, torta fritta. Kidney bruschetta, crunchy mustard, Meyer lemon. Lamb meatball, house-made yogurt, pine nut, golden raisin, pea vine. Pappardelle, smoked lamb neck, sofrito, ricotta salata. Agnolotti, lamb’s head, fava bean, lamb jus. Lamb T-bone, morel mushroom, garlic puree, lemon, olive oil. Calabrian chili brined lamb leg, salsa verde, polenta. Rhubarb crostata, black pepper gelato. Reservations required by phone. Dinner begins at 6 p.m. $85 per person.

Contact: Tavolàta    Phone: 206.838.8008    Email:
Website:

    


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