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A few events this first weekend of 2019

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Tis the season to get your Porterpalooza on. Photo credit: Wingman Brewers / Facebook

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With the new year I'm usually all gung-ho and supportive of those with resolutions. But with 2019 being rung in with the motto "new year, new me!" being proclaimed by many and hashtagged to high heaven, I'm feeling a little less hopeful about dietary resolutions. Don't get me wrong, I still support you and have a plethora of suggestions should you come asking, but Grub Gossip will not be your go-to read. Instead, we are gonna talk about a few more rad events around town worth checking out.

Wingman Brewers celebrates their annual Porterpalooza Jan. 5-6. As the name suggests, a plethora of porters will be highlighted and the Peanut Butter Cup P-51 Porter season will have officially begun! Boss Mama's Kitchen will be in the house concocting delectable porter pairings like egg rolls with a sweet chili sauce to nosh with the Chili P-51, an Elvis Burger with the PB&J P-51 Porter, the Bandito with the P-51 Porchata and more. Wear your stretchy pants and come hungry; if the porters don't fill you up the grub will. Other flavors include Earl Gray Tea, Fig Fennel and Almond, and S'mores. Drool. 509 Puyallup Ave., Tacoma

Jan Parker Cookery hosts a South by South Pop Up where comfort food meets South East Asia, Jan. 19, 6-9 p.m. Chef Jan and Chef Miguel join culinary forces and prepare a six-course dining experience boasting bites of Beet Pickled Eggs, Garlic Old Bay Shrimp and Cornmeal Crusted Catfish over Buttered Grits, Nashville Hot Bone-In Chicken and Ube Waffle, Banana Ketchup and Soy Sauce Glazed Ribs, and an Apple Gelée with Vanilla Bean Mousse topped with a Buttermilk Biscuit and Leche Flan with Bananas Foster as the finale. Two themed cocktails will be paired with your dinner: a Calamansi and Mint Julep and Rum Spice Tea Punch. Tickets are $80 and are available at 2304 Jefferson Ave., Tacoma

Instructors from Farmstead Meatsmith will guide participants through a Heritage Skills Workshop focused on Butchering and Curing at Fort Nisqually Living History Museum, Saturday, Jan. 5, 10 a.m. to 4 p.m. This unique opportunity is for foodies interested in acquiring skills in butchering and curing methods from the 19th century. These methods include seam butchery using only cleavers and knives as your tools, nitrate-free whole muscle curing, basic cooking methods, and how waste is virtually eliminated using these classic methods. This is a day-long event with an intimate observational learning opportunity. Some hands-on fun may present itself as well; you're advised to bring a sack lunch and recording device. Must be 16 and older to participate. Tickets are $100 and available at 5400 N. Pearl, Tacoma

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