Tacoma Secret Supper

By now, Tacoma’s Secret Supper is not such a secret…but the newly formed event taking place on August 10, 4-6 p.m., is striking a chord with lovers of food and drink who wish to come together and share in a meal.

The supper is organized by the Tacoma Alcohol Consortium and Todd Buckley, whose aim for the event is to test drive the experience of a distillery/restaurant combo.

The menu, below, looks to be French, paired with cocktails.

What is still a secret is the location, which is yet unknown.

Continue reading →

CARE to Dine Event

The inaugural Care to Dine event is this Tuesday, July 23, and benefits the South Sound CARE Foundation, which raises money to provide cancer clinical trials to residents in the Pierce County and South Sound communities.

Participating restaurants will donate 20 percent of proceeds raised on July 23 to the foundation.

Restaurants include:

Adriatic Grill
HG Bistro
Savor Creperie
Ben Dew’s Clubhouse Grill
Moctezuma’s in Tacoma and Gig Harbor

It’s always a great reason to dine out when charity is involved!

July Food Events

  • South Sound BBQ Festival
    July 6, 11 a.m.-6 p.m. Free event held at Huntamer Park in Lacey.
  • Metro Parks Tacoma Cooking Classes
    July 8, 6-7:30 p.m. Fresh and Healthy Summer Desserts. Enjoy delicious desserts with ripe summer berries sure to please any crowd.  And the best part, they taste good and fit into your healthy diet! SP $22; R $25; N/R $27. Call 253-404-3939 to register.
    July 15, 6 p.m.-8 p.m. Summer Grilling. Take advantage of the great weather and learn different techniques and ways to grill veggies, seafood, and meats on the barbeque.  Even better, you’ll be able to sample the different dishes and take home the leftovers.
    SP $20; R $24: N/R $26. Call 253-404-3939 to register.
    July 31, 4 p.m.-8 p.m. Fresh Berry Canning. Learn through hands-on work how to prepare strawberries and raspberries and take home your own jam!
    SP $26; R $32; N/R $36. Call 253-404-3939 to register.
  • Morso Wine Bar Wine Dinner
    July 11, 6:30 p.m. Seven course dinner paired with Loire Valley wines. $69/person, excluding tax and gratuity. Call 253-530-3463 to reserve.
  • Art on the Ave Grub Crawl
    July 14, 11 a.m.-7 p.m. Participating 6th Avenue restaurants will have appetizer-sized dishes for $6 during the Art on the Ave event. In 2012, Asado offered house-made chorizo sausage and marinated beef skewers with Argentine flair, O’Malley’s had sliders, Dirty Oscar’s had a Turkey drumstick big enough for a caveman, and Six Olives had chicken Caesar lettuce wraps. At 2:30 p.m., come to the Community Stage for a competition of the dishes, and a winner will be crowned. Free event.
  • Primo Grill Cooking Class
    July 20, 2 p.m.-4 p.m. The Bounty of Local Farm. The $65 fee includes recipes and instruction, lunch with a glass of wine, tax and gratuity. Call Jacqueline at 383.7000 to purchase tickets.
  • Pacific Northwest Mushroom Festival
    July 27 and 28, 10 a.m.-6 p.m. held at the Regional Athletic Complex at Steilacoom & Marvin Road in Lacey. Festival admission is $5. Kids 12 and under are free. Cooking demos (schedule), Ostrom Farm Tour, Food and Wine Event, kids activities, food and more.
  • The Moveable Feast
    July 28, noon-5 p.m. at Cheney Stadium in Tacoma. Second annual food truck festival. VIP tickets available, which grants you access to the event early for $10. Last year’s event was really great, and very popular. This is one not to miss.
  • Olympia Meat Collective Classes 
    July 13, 1 p.m.-5 p.m. Basic pig butchery class. This 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. More information on their website. $235 per person. Reserve online.
    July 27, 1 p.m.-4 p.m. Sausage making class. Come learn the art of preparing French, German, Spanish, and Italian-style links, among many other varieties, with Camas Davis, founder of the Portland Meat Collective. Students will learn how to select the right meat and trimmings from the appropriate muscle groups, and how to grind, flavor and stuff their sausage of choice. At the end of this hands-on class, students will go home with more than enough links for their frying pans and freezers, plus recipes for further adventure. $145 per person. Reserve online.
  • Bayview School of Cooking Classes
    For each class, call 360-754-1448 to reserve.
    July 8, 6 p.m.-8:30 p.m. Nineveh Assyrian Food Truck. Learn to make baba ganoush, fattoush, tabbouleh, dolma and more. $45/person.
    July 15, 6 p.m.-8:30 p.m. The Art House Cafe. Pastry Chef Marie teaches how to make brioche bites, molasses spice cake and more. $55/person.
    July 16, 6 p.m.-8:30 p.m. The Beautiful Pig. Versatility of cured meats. $45/person.
    July 22, 6 p.m.-8:30 p.m. The Perfect Grilled Steak. Learn to make the Classic “El Gaucho” flank steak directly on the coals and more. $45/person.
    July 25, 6 p.m.-8:30 p.m. Home Canning. Lean to can dilly beans and jams and jellies. $45/person.
    July 26, 6 p.m.-8:30 p.m. Benson Vineyards Dinner. Six course dinner paired with wines.$65/person.
    July 29, 6 p.m.-8:30 p.m. Summer European Salads. German potato salad, Dutch cheese salad and more. $45/person.
  • Bella Kitchen Cooking Classes
    July 26, 6 p.m. Hard Cheese Making. Learn to make cheddar and gouda. $75/person. Reserve online.
    July 30, 6 p.m. Summer Sushi. Learn to make seven sushi items with Chef Toby Kim. $75/person. Reserve online.

Come See me at the Taste of Tacoma!

This weekend, June 28-30, is the Taste of Tacoma, the largest annual food festival in the South Sound. I wrote about the changes the festival has made this year, including healthier and lower priced options, the integration of food trucks, and The Taste Cooks!, a cooking stage featuring Tacoma chefs and food experts, hosted by Amanda Westbrooke of TV Tacoma.

I’ll be one of those folks on the cooking stage on Saturday, June 29 from 3-3:45. I’d love for you to come see me! I’ll be talking about Tacoma Foodie, my cooking blog, A Big Mouthful,  what it’s like to be a food writer, as well as how to shop the farmers market, and then doing a cooking demo with local ingredients from the farmers market. On the menu is a smoked salmon, asparagus and goat cheese pasta and a shaved zucchini salad.

Check out the full schedule of chef cooking demos, as well as the Chef Cook-Off! following my demo at 4 on Saturday. The contestants, Chef Hudson Slater of Maxwell’s, and Aura Mae, known as “The Kitchen Beautician”, will be cooking from mystery ingredients in a battle similar to Chopped or Iron Chef. Other demos include Tom Pantley of Toscanos, Gil Turturici of Boathouse 19, Kris Blondin of STINK, Geoffrey Yahn of Dirty Oscar’s Annex and more. It should be a good time.

I worked hand-in-hand with the organizers of the Taste of Tacoma this year to try to get the festival to be a little more Tacoma, a little more local. The changes they’ve made seem to be in the right direction. It’s not perfect yet by any means, but it’s good to see Tacoma restaurants be involved in the Taste Cooks! portion, as well as the healthier and lower priced items available from the vendors.

If you haven’t been to the Taste of Tacoma in the last few years, it’s worth a revisit. For more about the changes to the festival this year, read my article on NorthwestMilitary.com.

Hope to see you Saturday!