Image via Flickr user TheBusyBrainTake a tour of Asia with Chinese, Thai, Korean, and Japanese cuisine. If you'd like to learn more about how to cook Asian food, check out the classes and events in the below calendar.
And see the Asian A La Carte page anytime for more events, resources and a map of local Asian markets.
Image via Seattle Municipal ArchivesOver the next few months, there are several chances to take a closer look at the local dining out experience. This week, there’s talk on restaurant design featuring local restaurateurs. Coming up later in the month, you can take a cooking class to learn the secrets of The Canlis Salad or Dahlia’s Triple Coconut Cream Pie (class repeats in April). In March, MOHAI takes a look at the historic menus of Seattle.
Bon appetit!
Tue, February 7, 7-8:30pm: Town Hall Lecture: Seattle Architecture Foundation: Restaurant Design: How Design Affects the Dining Experience. “Restaurants are places for us to gather, share, and experience food and each other—but how does a restaurateur’s vision shape these places? Exploring the ways people and communities interact with design in small and large developments, this fourth installation of the Seattle Architecture Foundation’s six-part lecture series ‘Interacting with Design’ features a roundtable discussion with leading Seattle restaurateurs— Ethan Stowell, Chad Dale, Deming Maclise and James Weimann, and Allecia Vermillion—who discuss their partnerships and processes for feeding and entertaining the Seattle culinary scene.” $10-20
Mon, February 20, 11am-1pm: Cooking Class: Great Restaurant Recipes of Seattle at Kirkland Sur la Table. “In our Great Restaurant series our chef instructors show students how to prepare at home an assortment of signature dishes selected from the country’s finest restaurants and most acclaimed chefs. This class will take you on a culinary tour of Sur La Table’s birthplace in the Pacific Northwest. We’ll explore the best of the Emerald City’s vibrant restaurant community and show you how to make the most of the fresh local and organic ingredients featured daily by celebrated area chefs as we prepare dishes that showcase the eclectic mix of flavors and ingredients that make Seattle such an exciting place to eat out. Menu: The Canlis Salad (Canlis Restaurant) - Herb Crusted Pork Tenderloin with Red Pepper-Hazelnut Sauce (The Herbfarm) - Smoked Salmon and Crispy Potato Tian (Rover's) - Triple Coconut Cream Pie (Dahlia Lounge).” $79
Thu, March 15, 7-8pm: MOHAI History Café: Historic Menus at Roy Street Coffee & Tea. “What can restaurant menus tell us about social history? How has the way we cook and eat changed over time? The Seattle Public Library will share examples from their collection of historic Seattle menus…Join us on the 3rd Thursday of each month at Roy Street Coffee & Tea on Capitol Hill for lively conversation and special guest presentations…share what you know while learning from experts, friends, and neighbors. Grab a cup of coffee, or a glass of wine, and discover the past!”
Mon, April 2, 11am-1pm: Cooking Class: Great Restaurant Recipes of Seattle at Kirkland Sur la Table. See 2/20 for details.
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Late-breaking wild food event notice, not included in my recent round-up of wild food and foraging events. Tomorrow at the Center for Urban Horticulture, there is a talk with Jennifer Hahn, author of Pacific Feast: Wild Food Foraging and Cuisine.
I saw Jennifer Hahn speak last year at Streamkeepers up in Everett and found her an entertaining and informative speaker. Her book is a great combo of foraging information and delicious-looking recipes from great chefs in the region.
Below the event details, please find some recipe highlights to look for in the book and my notes from the talk I attended this summer.
WILD FORAGING & CUISINE TALK
PACIFIC FEAST lecture/slideshow/wild bites!
Groundhog Day, Thursday, February 2, 2012, 7 PM
UW Center for Urban Horticulture, 3501 NE 41st St., Seattle.
SPONSOR: Central Sound Chapter of the WA Native Plant Soc.
OPEN TO PUBLIC & FREE!
Pacific Feast: Wild Food Foraging and Cuisine
by Jennifer Hahn - Author, Wilderness Guide and WWU Adjunct Professor
When it comes to eating within your own foodshed, wild foraging is as local as it gets. Come explore 50-plus common edible native plants from mountain to sea--with award-winning author and naturalist, Jennifer Hahn. Jennifer will share slides and stories from her new book PACIFIC FEAST: A Cook’s Guide to West Coast Foraging and Cuisine (www.pacificfeast.com). Discover a host of delicious and nutritious wild and weedy greens, trees, ferns, berries, flowers, mushrooms, sea veggies and shellfish that thrive along the Pacific Coast. Enjoy a refreshing blend of natural history, First Nation uses, personal anecdotes, nutrition, I.D. "field notes,” sustainable foraging guidelines, 65 recipes from top Northwest chefs, and samples. Book sales and signing after the presentation.
BIO: Professor Jennifer Hahn teaches Wild Food at WWU's Fairhaven College and guides kayak and foraging trips in Alaska and Washington. Her first book, award-winning Spirited Waters: Soloing South Through the Inside Passage describes her epic solo kayak from Alaska to Bellingham over two springs and summers.
Turkish Towel seaweed, key ingredient in Ocean Chocolate Pudding PieShe noted that her foraging skills started to develop as she had a boyfriend at the time who never brought enough food on their kayaking expeditions. Now, part of her motivation to forage is to help keep her kayak light by allowing her to bring less food with her on long trips.]]>
In the cold of winter, the summertime berry-picker might lose sight of wild food's possibilities. But now is a great time to look ahead at upcoming events that can help you learn how to harness the bounty of spring and summer.
Check out the links to wild food event slideshows below for inspiration, and then see the calendar of upcoming events. And visit the Wild Food, Foraging & Ethnobotany A La Carte page for even more information.
To see some slideshows from wild food and ethnobotany events I have attended, please see the below links!
Hi everyone! I am finally wrapping up my extended visit home to Arizona, and will be heading back to the Pacific Northwest over the next week.
There will probably be no posts during my travels, but here's a quick review of what's been posted lately if you are looking for event ideas. And don't forget you can check out the Food Events Calendar anytime to choose your own adventure.
Recent posts include events on chicken-keeping and cheese-making, global cuisine (French, Southern, Indian), healthy eating (raw, gluten-free, etc.), indulgent eating and drinking (chocolate, bacon, cocktails), baking & pastry classes and more. Take a look back and see what you might have missed!
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Image via Flickr user IzikHere's a round-up of events related to herbs, herbal medicine and edible flowers. Learn about the many ways herbs might be able to help variety of health concerns, whether in tasty foods or in a kitchen-made body scrub, lotion or other herbal beauty product.
For a review of a class I took at Herban Wellness (plus a recipe for an herbal root beer-flavor syrup), click here.
To offset healthy benefits of what all is covered below, here is a quartet of recipes using herbs in frozen desserts! The sage, thyme and bay ice creams are all excellent choices to pair with a pumpkin pie.
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Image via Flickr user Robert S. DonovanHere's the round-up of free wine tastings this weekend.
The usual reminder: I put this together before all the shops and cellars might have posted their tastings (ergo, they might not make it on the calendar). There is a listing of all the places that I've found free tastings at in the past is on the main Wine page. If you don't see one on the calendar that strikes your fancy, check out the list and the shops' sites and you might something more to your taste.
Image courtesy Olaiya LandI have yet to make it to a class at The Pantry at Delancey, but I am already a fan as Olaiya Land, one of chef-instructors behind the school, has been gracious enough in the past to share her recipes with Fresh-Picked Readers. You can find them here - Roasted Butternut Squash with Grapes and Sage (I make this all the time) - and here - Cranberry Crumble Tart.
New classes were just announced for April-June, and literally in the time it has taken me to put this post together, some classes filled. I cannot overstate how fast these fill! Check out the just-announced classes, and see their class page for details and registration info. I am especially interested in the carnival food, Croatian food, and heirloom bean classes but who can even choose?! There are classes on preserving, cocktails, ice cream, Asian dumplings, Little Uncle thai curries, cheese making and a lot more. Don't delay!
APRIL 2012
MAY 2012
JUNE 2012
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Image via Flickr user Jules:StonesoupTo learn the secret to a perfectly chewy crust on your artisan loaf or homemade pizza, check out some of the below classes.
Keep an eye out for ones featuring George DePasquale of Essential Baking. I got to watch him teach many times while working at Cook's World and I think he does an excellent job of breaking down the science of artisan bread making. I liked his classes so much, I even had my non-cooking parents take his flatbreads class when they came to visit and they had a great time.
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Image via Flickr user Stone Soup
Love Indian food? Check out this calendar of events for some local cooking classes to learn more about making it at home.
There is also a list of groceries, articles, recipes and Seattle-area restaurant recommendations, plus the Indian Market Virtual Tour!
Take the Indian Market Virtual Tour!