NEW BREWS: Can't get enough locally-made craft beer? You're in luck! Wingman Brewers in Tacoma will hold its first public tapping at 6 p.m. Thursday, April 21 inside The Red Hot (2914 Sixth Ave., Tacoma). The new brewery will unleash its Ace IPA and P-51 Porter while you stuff your face with TRH's Coney.
SUSHI FOR JAPANESE RELIEF: Normally when there's a global disaster Americans come through with the red, white, and blue and donate, donate, donate. As a fellow American, I'm urging you to follow the crowd. But, while you serve your fellow man, why not be served a succulent plate of sushi. Seriously. Through May 17, Fujiya Japanese Restaurant is donating 20 percent of proceeds to the Red Cross to benefit Japanese earthquake and tsunami victims. So, drop by 1125 Court C in Tacoma and rid yourself of guilt by giving to others and eating a healthy and amazing meal.
NOT SO COUNTRY TACOS: Way out on in Olympia is a bar called 2 Mile House Pub & Eatery (3447 Mud Bay Road W.). Unless you've bought a Japanese birch at the nearby plant store or some fruit from the local fruit stand, you've probably never noticed the unassuming little pub. Well it's about time you take notice. Every Thursday, 2 Mile House offers $1 tacos. Only $1? At that price, you'll still have money left over for some plums.
BATES SIZZLES: Chef Gordon Naccarato will showcase Pacific Grill's appetizers - including cheeseburger sliders and "meat candy" - and an elegant signature cocktail during the annual Bates Technical College Foundation fundraiser, Bates Sizzles, from 5:30-9 p.m. Thursday, April 21 at the Pacific Grill Events Center, 1530 Pacific Ave., in Tacoma. Attendees may bid on silent auction items such as a homemade Korean dinner for six; a tamale party; a baseball autographed by Felix Hernandez, a Cy Young Award winner; lunch with Bates President and community activist Lyle Quasim; several packages dedicated to wine, cooking, tea, margaritas, and more. This year's live auction will feature several vacation packages, including a trip to the House of Blues, a Sonoma wine extravaganza, the Hyatt Key West Resort and Marina, and a New Orleans jazz and dining package. Tickets are $60 each or two for $100. Call 253.680.7060 or visit www.bates.ctc.edu/Foundation to reserve your tickets and learn more about the event.
MEAT THEIR WINE: Chef Howie will prepare steak three different ways, each paired with wine, from 5:30-9:30 p.m. April 22-23 inside Pour at Four 93814 N. 26th St., Tacoma). The cost is $35 with no reservations needed.
3-MARTINI LUNCH: In honor of Administrative Professionals Week, Salty's at Redondo Beach (28201 Redondo Beach Dr. S., Des Moines) will serve a three-course lunch in martini glasses for $19.99 per person April 25-29.
WINE EDUCATION: Swing Wine Bar (825 Columbia St. SW, Olympia) hosts an introduction to understanding and selecting wine class 6 p.m. Wednesday, April 27. The cost is $30 per person. Reserve your spot at 360.357.9464.
DINING OUT FOR LIFE: Dine out and make a difference during the 17th annual Dining Out for Life event in the South Sound. When you dine out on Thursday, April 28, you join in the fight against AIDS. Eat at more than 70 local restaurants that will donate 25 percent of your bill to support HIV/AIDS prevention, care and advocacy services in Pierce and Thurston counties. For more information, go to diningoutforlife.com.
DINING OUT FOR STEAK: As part of Dining Out For Life and the fight against AIDS Thursday, April 28, Seafarers Sports Bar (3878 S. Center St., Tacoma) will offer two full steak dinners with the trimmings for $16.50. Bring a friends and help fight AIDS.
WINE DINNER: Primo Grill (601 S. Pine, Tacoma) presents a five-course Mediterranean dinner paired with Abacela Vineyards wines 6:30 p.m. Friday, May 6. The cost is $75 per person. Reserve your spot at 253.383.7000.
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.
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