WINE DINNER
Salty's at Redondo Beach (28201 Redondo Beach Dr. S., Des Moines) hosts a Franciscan Estates four-course wine dinner at 6 p.m. Friday, March 23. The cost is $75 per person. Reserve your space at 253.946.0636.
COOKING CLASS
Chef Tom Pantley of (Toscanos Café and Wine Bar (437 29th St. NE, Puyallup) will led a cooking class titled "Cooking with Martinis" at 4:30 p.m. Sunday, March 25. The 5-course dinner class is $60 per person. Reserve your space at 253.864.8600.
MAD ABOUT MAD MEN PRE-PARTY
The Tempest Lounge and STINK Cheese and Meat team up for a pre-function celebration for the final season of Mad Men 5-8 p.m. Sunday, March 25 at the Tempest (913 MLK Way, Tacoma). The party will dive into the decadent world of Manhattans, Martinis, Old Fashions, Tom Collins, Deviled Eggs, Onion Dip, Pigs-In-A-Blanket and with 1960s vintage attire encouraged. The cost is $5. Must be 21 years old to attend.
WINE TASTING
Stink Cheese and Meat (628 St. Helens Ave., Tacoma) will host a New Belgium beer and cheese tasting featuring special releases Lips of Faith, The Trip Series and more 5-7 p.m. Wednesday, March 28. The cost is $10 per person. NO RSVPs needed.
VODKA DINNER
Duke's Chowder House (3327 Ruston way, Tacoma) will host a five-course vodka dinner pairing food with Ketel One, Belvedere and Smirnoff at 6 p.m. Wednesday, March 28. The cost is $70 per person. Reserve your space at 206.985.9466.
WINE TASTING
Metropolitan Market (2420 N. Proctor St., Tacoma) will host a complimentary wine tasting paired with Kurobuta ham, roasted lamb and Columbia King salmon 4-7 p.m. Friday, March 30.
CAPITAL FOOD AND WINE FESTIVAL
The 23rd version of the popular event will take place noon to 9 p.m., Saturday, March 31 at the Hal and Inge Marcus Pavilion and Norman Worthington Conference Center on the Saint Martin's University campus. Forty-two wineries and 15 microbreweries will be offering samples with currently 20 restaurants on site, too. Tickets are available for purchase at the following locations: Ralph's Thriftway, Bayview Thriftway, TwinStar Credit Union and the University's Marcus Pavilion office. VIP tickets can be pre-purchased for $15 through March 28; general admission tickets can be purchased at the door the day of the event for $20. The price includes admission and a choice of a festival wine glass or ale glass at the door.
WINE DINNER
Morso (9014 Peacock Hill Ave., Gig Harbor) will serve a five-course wine dinner featuring Pepper Bridge Winery and Amavi Cellars winemaker Jean-Francois Pellet at 6:30 p.m. April 5. The cost is $95 a person. Reserve your spot at 253.530.3463.
COOKING CLASS
Primo Grill (601 S. Pine, Tacoma) hosts a "The Heartland of Italy" cooking class at 2 p.m. Saturday, April 21. The cost is $65, which includes a glass of wine. Reserve your space at 253.383.7000.
EASTER BRUNCH IN THE MOUNTAINS
The Alpine Inn at the base of Crystal Mountain offers an Easter brunch featuring cheese blintz with lingonberry sauce, eggs Florentine, chicken apple sausage, scrambled eggs, carved prime rib, assorted deserts and more from 7:30 a.m. to noon Easter Day. For details, call 888.754.6400. The National Park Inn at Longmire is also offering a bountiful Easter brunch, including a hand carved maple brown sugar glazed ham, blackberry blintzes, house made biscuits with country sausage gravy, potatoes O'Brien, sausage links, bacon, scrambled eggs, assorted pastries and more from 9 a.m. to 2 p.m. Easter Day. For more information, visit www.mtrainierguestservices.com.
HAPPY HOUR MOBILE APP
The Weekly Volcano Happy Hour Mobile App has up-to-date listings of happy-hour offerings from bars, clubs, taverns and restaurants from Tumwater to Federal Way, from Gig Harbor to Bonney Lake. As of now, some 260 happy hours are listed - with more being added on a constant basis. Download the free app at www.weeklyvolcano.com/promotions.
NOSH LEAGUE
As part of the Weekly Volcano's Nosh League, you can meet up with like-minded foodies at locally owned restaurants and businesses and take advantage of special discounts, win restaurant gift certificates, and learn tips from chefs and food producers. To join, click here.
Send restaurant and bar news and tips to dish@weeklyvolcano.com
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