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03 /16     St. Patrick's Brewmaster Dinner

It's Frolik's first brewmaster dinner from 7-10 p.m, in partnership with Lazy Boy Brewing Company, based in Everett. Enjoy some of the latest culiniary creations from our new Executive Chef Laura Simpson Eng. Each course will be served with a handcrafted Lazy Boy brew. The five-course meal will take a new approach to traditional corned beer and cabbage, plus Ashen Goat Cheese Salad, Gerard & Dominique Smsoked Trout, and Figgy Stardust Braised Pork Osso Bucco.

Contact: Frol!k    Phone: 206-9l71-8015    Email:

03 /17     St. Paddy’s Day Party Cruise

Event Summary: Wear your green and celebrate the Irish on a Waterways Cruises and Events St. Paddy’s Day Party Cruise! Let loose and enjoy a 3-hour cruise on Seattle’s lakes while dancing to the sounds of our onboard DJ. Irish specialty cocktails, Irish beers and whiskey from our full-service bars will quench your thirst while our chef’s delicious appetizers will keep you going all night. Ticket and Info Links Purchase your tickets at or call 206.223.2060 to book for a group of six or more and save 10% off your tickets. Tickets Link:

Contact: Contact    Phone: (206) 223-2060    Email:

03 /18     March Sunday Supper at Volunteer Park Café

Chef Ericka Burke and the Volunteer Park Cafe crew are celebrating St. Patrick’s Day with a special Irish Sunday Supper on March 18. Yes, they know it’s the day after St. Patrick’s Day, but there is nothing wrong with eating corned beef and cabbage two days in a row! Menu: Beer Cheese Spread & Soda Bread, Corned Beef with Colcannon, Creamed Cabbage, Honey Glazed Carrots, Irish Apple Cake. The family-style dinner begins at 6 p.m. and cost is $45 per person. Wine and beer available to order off the menu. Reservations required, please call or book online. Volunteer Park Café is located at 1501 17th Ave E on Capitol Hill at Galer St.

Contact: Volunteer Park Café    Phone: 206-328-3155    Email:

03 /21     Sparkman Cellars Wine Dinner at Wild Ginger Seattle

Please join us for an evening with Chris Sparkman. Chris and his wife Kelly launched Sparkman Cellars in 2004 and this Woodinville winery has quickly become one of the most recognizable names in Washington wine. Enjoy a four course dinner paired with a wide array of artisan, hand-crafted award winning wines from the Sparkman catalog, including a special library offering. 7pm. Seating is limited, reservation only $135 per person, includes tax and gratuity. Please call to reserve your seat. Wild Ginger Seattle is located at 1403 3rd Ave in downtown Seattle.

Contact: Wild Ginger Seattle    Phone: (206) 623-4450    Email:

03 /21     Michter's Master Distiller Dinner

Join guest speaker Pamela Heilmann, Michter's Master Distiller, for an evening of exceptional American shiskey. Enjoy five courses of the finest foods from Daniel's Broiler paired with a specialty cocktail and tastings of the Michter's Collection. 6:30 p.m. $150 plus tax and service. Daniel's Broiler - Bellevue is located at 10500 NE 8th, on the 21st floor.

Contact: Daniel's Broiler - Bellevue    Phone:    Email:

03 /22     Spring Soire at Blueacre Seafood with Willamette Valley Vineyards

Join Willamette Valley Vineyards PNW Regional Manager, Marissa Ooyevaar, Blueacre Chef Richard Graham & Blueacre Sommelier, Bruce Sturgeon for an exclusive wine dinner. The delicious five course menu will be paired alongside WVV current spring releases. Poached Maine Lobster & Burrata Salad with asparagus, beet shoots, rhubarb and basil vinaigrette; Whole Cluster Rose of Pinot Noir, 2016. Dungeness Crab and Artichoke Chowder; Dijon Clone Chardonnay, 2015. Wild Caught King Salmon with foraged mushroom ragout and yukon gold blini; Whole Cluster Fermented Pinor Noir, 2016. Forever Braised St.Helen's Oxtail with nettle gnocchi, english peas and peppercorn madeira sauce; Estate Valley Pinot Noir, 2015. Strawberry Mille-Feuille; Estate Riesling, 2016. 6 p.m. $95 plus tax and gratuity. When making reservations, please indicate that you are attendingn the Wine Maker's Dinner. Free parking with Blueacre validation in Impark Lot between 8th and 7th. Blueacre Seafood is located at 1700 7th Ave, #100, in downtown Seattle.

Contact: Blueacre Seafood    Phone: 206-659-0737    Email:

03 /22     Colorado Gastro-Dinner + Wine Night at Pomegranate Bistro

Chef Elliot's menu includes: SWEET GEM LETTUCE with roasted beets, smoked trout, crispy brussel sprouts, puffed quinoa & cider vinaigrette; NV Rivarose Brut Rose, France. FRESNO CHILE RELLENO bacon wrapped & burrata stuffed on a bed of arugula with wildflower honey mostarda glaze; 2016 Starmont Sauvignon Blanc, Napa Valley, CA. SMOKED BUFFALO PRIME RIB caramelized onion sofrito, cougar gold cheese, potato croquettes, dried onion sprinkles & au jus syrup; 2015 Kerloo Syrah, Walla Walla, WA. TOFFEE PUDDING bourbon ice cream & buttercream sauce; Ramos Pinto Porto "Collector Reserva," Portugal. $95 + tax & gratuity. 6:30-8:30 p.m. Offerings subject to change based on availability. Pomegranate Bistro is located at 18005 NE 68th Street in Redmond.

Contact: Pomegranate Bistro    Phone: 425-556-5972    Email:
Website: (select class + event RSVP from drop down list)

03 /22     Ashley Trout's March Vital Winemaker Dinner at the Loft at Russell's

March is Taste Washington Wine Month and we want to celebrate with you! March is the month we celebrate our state's award-winning wine industry and Chef Russell Dean Lowell is pairing his exquisite cuisine with delicious Washington Wines. Please join us for one or more of his famous winemaker dinners in the month of March at The Loft at Russell's. The Ashley Trout March Vital Winemaker Dinner is $120 per person and includes taxes and gratuity. The evening starts at 6:30 p.m. Russell's is located at Monte Villa Parkway in Bothell.

Contact: Russell's    Phone: 425.486.4072    Email:

03 /22     Bodegas Faustino Wine Dinner at The Harvest Vine

Join us at 6:00 (dinner at 6:30 p.m.) for an evening of wine and food as Maria Stevens pours through some of the offerings from Bodegas Faustino all paired with some special delights from Chef Joey Serquinia. First Course: Calçots: catalonian style green onions with romesco; Faustino Rosé 2017 (Rioja D.O.Ca.). Second: Trucha Ahumada: smoked trout with warm roasted new potatoes, frisee salad, viscaina & jamón serrano; Faustino V Reserva 2011 (Rioja D.O.Ca.). Third: Conejo: braised rabbit leg with saffon rice; Faustino Gran Reserva 2005 (Rioja D.O.Ca.). Fourth: Plato de Quesos: a selection of spanish sheep cheeses with accompaniments; Portia Ebeia 2015 (Ribera del Duero D.O.). Dessert: Tarta de Chocolate: chocolate espresso tart with caramel sauce; Pere Ventura Brut Cava (Pénèdes D.O.). Price includes dinner, wine pairings, tax and gratuity. The Harvest Vine is located at 2701 E Madison St in Seattle.

Contact: The Harvest Vine    Phone: 206-320-9771    Email:

03 /27     REX HILL Wine Dinner at Ray’s Boathouse

Ray’s Boathouse is hosting Carrie Kalscheuer, Director of Sales & Education at Willamette Valley’s REX HILL and A to Z Wineworks for a beautiful four-course wine dinner from 6:30-9:30 p.m. Executive Chef Paul Duncan has teamed up with their winemakers to create a custom menu featuring six award-winning wines from both wineries. View the entire menu and event details here: Dinner is $115 per person (excluding tax and gratuity). Reservations are required and can be made by calling 206.789.6309 or emailing by March 20. A credit card will be needed at the time of the reservation.

Contact:    Phone: 206.789.6309    Email:


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