The team at How to Cook a Wolf is thrilled to host Oregon winemaker Leah Jorgensen for a night of lovely food and wine on Wednesday, November 30. Jorgensen makes wines in the style of the Loire Valley in Southern Oregon.
Bramling Cross is excited to host another beer feast, this time with Peddler Brewing Company. On Monday, November 14, chef Travis Post and Peddler founders Haley and Dave Keller will collaborate on a family-style dinner paired with Peddler’s beers. They’ll all be in attendance at the dinner to talk beer and food as the night progresses.
Join chef Addam at Tavolàta in Belltown for a feast from the forest on Sunday, November 6. The hearty hunter’s menu covers everything from venison and elk to figs and wild mushrooms.
Who will win the ultimate chef battle?
In celebration of Four Seasons Hotel Seattle’s 8th anniversary on November 3, Chef Joe Ritchie of Goldfinch Tavern enters the food ring with Ethan Stowell. Scott Carty hosts this three-course showdown where guests can expect some fun surprises as they vote for their favorite dishes.
How to Cook a Wolf is very excited to put on our first ever Oyster Week, running from Monday, October 17 through Saturday, October 22.
We will be offering four different local oysters on the half shell with accoutrements to highlight each oyster’s individuality for $3/each or $30/dozen. There will also be Fried Oysters with Calabrian Chili Aioli for $9 and Beef Carpaccio with Oyster Aioli and Flavors of the Sea for $16.
There will be a Blanc Vermouth Cocktail on offer that pairs just perfectly with oysters, a well as a screaming deal on a dozen oysters and two glasses of sparking wine: $40.
Drop by and toast to oyster season on the top of Queen Anne Hill!
Get ready folks: Red Cow is bringing on the burgers! From Sunday, October 9 through Thursday, October 20 (excluding Friday & Saturday) we’ll be whipping up three special burgers (alongside the Red Cow classic, of course.)
Great video from The Port of Seattle and the fine folks at Black Tomato: Seattle and Washington State is at the forefront of the US's culinary scene. The home of rolling vineyards and creative city chefs and brewers, this is a place that nurtures talent and produces incredible flavours. Allow us to introduce you to some of the state's most passionate producers...
Tavolàta is hosting a Sunday Feast on October 2nd that’s focused on all things fowl and feather. Chef Addam Buzzalini has created a Birds & Eggs menu with five different birds—plus two kinds of eggs. Join in for this lush fall feast!