November Food Events

  • Morso Wine Bar Oysterfest
    Nov. 1. A variety of oyster dishes served, as well as an artist reception from 5-7 p.m. Check out the menu here.
  •  Pierce County Gleaning Project
    Nov. 6, 9:30 a.m.-12:30 p.m. Join us on a Pumpkin Glean at Terry’s Berries for one of the last harvest of the season! There is a field small field of pumpkin to rescue, as well as 2 pallets to repack and deliver to a food bank! Sign up online.
  • Basic Pig Butchery Class
    Nov. 9, 12 p.m.-4 p.m. This Olympia Meat Collective class will teach students how to split sides of pork into primals, and how to cut those primals into familiar cuts like ribs, pork chops, tenderloins, ham roasts, picnic roasts, and coppas. At the beginning of class, we will demo on one side of pork. Then, the students will break into two groups and work together on two other sides of pork. The class will also include tips on how to cook and cure various cuts – if you’ve ever wanted to learn how to make your own bacon or ham, this is the class for you. Students will go home with plenty of recipes as well as their share of meat and bones (about 30-40 pounds). No experience required. All tools and equipment provided. Cost is $235. Register online.
  • Gluten-Free Health and Wellness Experience
    Nov. 10, 10 a.m.-5:30 p.m. A variety of cooking demos, exhibitors and speakers, all related to gluten free living. Greater Tacoma Convention and Trade Center. Tickets are $5 and available online.
  • Free Clam Chowder at Duke’s Chowder House
    Nov. 12. FREE Duke’s award winning chowder all day, all night at all six locations to celebrate National Chowder Day.
  • Primo Grill Cooking Classes
    Nov. 2, 2 p.m.-4 p.m. Making Fresh pasta. $65 inclusive of recipes, instruction, lunch, a glass of wine, tax and gratuity. Call 253-383-7000 to reserve.
    Nov. 9, 2 p.m.-4 p.m. The Cuisine of Northern Italy. $65 inclusive of recipes, instruction, lunch, a glass of wine, tax and gratuity. Call 253-383-7000 to reserve.
    Nov. 16, 2 p.m.-4 p.m. A NW Holiday Feast. $65 inclusive of recipes, instruction, lunch, a glass of wine, tax and gratuity. Call 253-383-7000 to reserve.
  • Chambers Bay Grill Junior Top Chefs
    Nov. 5-Dec. 3. Five classes for ages 9-15, held at Chambers Bay Grill. Juniors will learn a variety of skills, including knife skills and a variety of foods to cook. Their skills will be put to the test with a formal dinner at the end of the course. Cost is $120/child. For more information or to register visit www.piercecountywa.org/parks or call 253-798-4141.
  • Bayview School of Cooking Classes
    Nov. 5, 6:00-8:30 p.m., Hands-On Lefse and Kransekage.
    Nov. 6, 6:00-8:30 p.m. Lobster Fra Diavolo
    Nov. 7th, 6:00-8:30 p.m. In a Mexican Kitchen
    Nov. 12, 6:00-8:30 p.m. Grilled Turkey for Thanksgiving
    Nov. 14, 6:00-8:30 p.m. Hands-On Thai Cooking with Family & Friends
    Nov. 18, 6:00-8:30 p.m. Autumn Vegetables for the Festive Season
    *For all call 360-754-1448 to reserve
  • Enoteca Wine Bar/Tacoma Wine Merchants Champagne Tasting
    Nov. 23, 6 p.m. Annual holiday Champagne tasting. We will be tasting a variety of top end bubbles. Cost is $40/person. Call 253-779-8258 to reserve.

October Food Events

  • Tacoma’s 52nd Annual Greek Festival
    October 4-6. Authentic Greek Cuisine, dance, music and more. Free admission. S. Yakima and 15th Street, Tacoma. Fore more information, visit them online.
  • Harmon Brewery & Restaurant 16th Annual Brewmaster’s Dinner
    October 3, 6 p.m. 5 course meal paired with 5 Harmon ales for only $35. Please call 253-383-2739 for reservations.
  • Harvest Fest
    October 5, 11 a.m.-4 p.m. Fall fun and good food for all at Tahoma Farms, 21108 Orville Rd E, Orting. Chow down on locally sourced, Southern-inspired fare with a modern twist from the food truck Seattle Biscuit Company. Savor fall ice cream flavors from Ice Cream Social and snack on organic kettle corn and corn dogs from the Organic Kettle Corn Company. See where your food is grown and meet the farmers who harvest it in person! Peruse our farm stand and buy fresh produce from the very farm where it was grown. Plus, browse our market area and purchase items from artisan vendors like OlyKraut . $15 per carload (includes a pumpkin!). Pay at the gate or online.
  • Puyallup Art and Wine Walk
    October 5, 2 p.m.-6 p.m. Enjoy wine & food pairings, along with live music and an art show. Tickets are $25/advance or $30 the day of the event. Purchase tickets online.
  • Tacoma Chocolate Festival
    October 4-5. Cupcake Clash Bake-Off, chocolate cocktail hour, chocolatier demonstrations and more in Tacoma’s Proctor District. Tickets are $5. For ticket locations, see the Proctor Neighborhood Facebook.
  • Toscanos Fall Wine Dinner
    October 9, 6:30 p.m.
    Toscanos first Wine Maker’s Dinner of the fall will be hosted by Charles Cline, Owner of Cline Cellars & Jacuzzi Family Vineyards. Mr. Cline will be showcasing some unique wines from both wineries. A four-course dinner will be prepared by Toscanos Chef, Tom Pantley. Each course is designed to highlight these wonderful wines. The cost of the Wine Maker’s dinner is $70 per person, tax & gratuity included. No-host cocktails are at 6:30pm, followed by the dinner at 7pm. For reservations, call (253) 864-8600.
  • Tacoma Farmers Market 2013 Banquet of Bounty, A Farm to Fork Fundraising Celebration
    October 11, 6:30. The Tacoma Farmers Market Board presents “Banquet of Bounty”, an annual fundraising dinner that connects our community to our farms. Dinner will be prepared by Chef Matt Stickle at the Hotel Murano, and will feature the bounty from local farmers and producers. The special guest speaker Molly Wizenberg, award-winning food blogger (‘Orangette’) and author of New York Times bestseller ‘A Homemade Life’. $75/person. Tickets are available online.
  • Primo Grill Cooking Classes
    October 12th, The Cuisine of Tuscany. $65 inclusive of recipes, instruction, lunch, a glass of wine, tax and gratuity. Call 253-383-7000 to reserve.
    October 19th, The Cuisine of Spain. $65 inclusive of recipes, instruction, lunch, a glass of wine, tax and gratuity. Call 253-383-7000 to reserve.
  • Bayview School of Cooking Classes
    Various days and times. See their class schedule for more information.
  • Tacoma Food Co-Op Party
    October 16, 6-9 p.m. At Bluebeard Coffee and Cork! A Wine Bar, located next to each other on 6th & State. All are welcome to attend! There will be live music by Billy Pratt, fabulous food, and drinks, and member-owners will have their last chance to vote for the new TFC board members. Free to attend.
  • Dishcrawl
    October 16. 6th Avenue Tacoma Dishcrawl. Eat your way through various restaurants on 6th Ave. Restaurants are kept a secret until two days before the event, at which time the meeting location is revealed to ticket holders. Reservations are $45 a person and can be purchased at dishcrawl.com/theave.
  • Nordic Lutefisk Dinner
    October 20, 11 a.m.-4 p.m. Includes, all you can eat Lutefisk, Meatballs,
    Lefse and all the trimmings. Adults $ 20.00, ages 7-12 $ 10.00 , 6 and under are free. For more information, see their Facebook page.

Ginkgo Forest Winery Grand Opening Saturday

Did you know a new wine tasting room opened in Old Town? I’ve driven past a few times, making mental notes to check it out. Tomorrow is the perfect time to do so. Ginkgo Forest Winery, from Mattawa, WA (just outside Vantage in Eastern Washington) is having its grand opening tomorrow, September 28 starting at 11 a.m.

There will be food and wine pairings and live music from guitarist George Turner and art from Bill Colby. You can also enter to win a gift basket, and there will be specials on wine.

Even if you’re not able to make it to the grand opening, stop by Ginkgo Forest in Old Town and give them a nice welcome to Tacoma.

Here’s a handy-dandy video to learn more about Ginkgo Forest Winery.

Ginkgo Forest Winery | 2221 N 30th Street, Tacoma | (253) 301-4372 | Open Wednesday-Saturday 11 a.m.-7 p.m., Sunday 1 p.m.-6 p.m.

Drink Up: Dune Cocktail Event at Hilltop Kitchen

You may or may not be familiar with author Frank Herbert, a Tacoma native, who wrote the original Dune series of books. He’s well-loved with the science fiction literature set, and he’s got quite a fan base here in Tacoma, including Hilltop Kitchen’s own Chris Keil.

Why not combine your love of literature and booze? Hilltop Kitchen is hosting a Dune Cocktail Event on October 8 from 7-10 p.m. It’s a day that also happens to be Frank Herbert’s birthday, so you can raise a glass…or two…to him.

I had a chance to preview the cocktails that will be available at the event. And no, I did not drink all of these by myself. If I had, you would have seen me on the news in handcuffs with the title, “Tacoma Foodie gets rowdy and publicly embarrasses herself”, or something like that.

There will be six special craft cocktails in honor of Dune and Frank Herbert, including the Harkonnen Cocktail, Orange Catholic, Bene Gesserit, Duncan Idaho, Honored Matre and  the Golden Path (not pictured). All cocktails will be priced at $10.

My favorite was the Harkonnen Cocktail, with mezcal, Zaya rum, and smoked demerara salt, served over one of their signature hand-carved giant ice cubes. Those ice cubes get me every time. Conveniently, here’s a video from Brian of Better Cocktails at Home demonstrating how to make it yourself.

Though I didn’t get to taste the Golden Path, it sounds pretty amazing. It’s served hot, with cinnamon-infused tequila, mulled apple cider and Becherovka, which I’ve termed “a fancy version of Fireball”.

If you want to learn more about Frank Herbert and his writing, or about the event and cocktails, Post Defiance has a nice piece about them both.

Jam Class with Terra Organics and Deluxe Foods

I love making jam. Love it. In fact, when my husband Casey and I got married, we canned 150 jars of jam as wedding favors. Don’t try that at home. It was quite the undertaking to do that many at once.

If you’d like to learn how to make jam, my good friends at Terra Organics are hosting a jam class with Rebecca Staffel of Deluxe Foods this Thursday, September 19 from 6:30-8:30 p.m. The cost is only $10. Register online.

Taking a class to learn preservation techniques is actually a really good idea — not only will you learn the process, but you can learn tips and tricks from a pro like Rebecca. Though I have experience making jam, I am very interested to see how her technique may differ from my own.

I’m going to be there, and I hope to see you there as well!