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 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.

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.