Happy Razor Clam digging day! The season opens on Washington’s coast after noon on November 15 and continues through November 20, a short run that’s a fun tradition for many. Lazy me, I rely on the kindness of friends and family to give me raw material for fritters and chowder and don’t you think it’s high time some fancy chefs took that clam in some cool, creative direction that made them as exciting as kale?
Beyond clam digging, here are a few delicious book-ish dates to add to your culinary calendar:
If you’re a fan of Kenny & Zuke’s in Portland (best pastrami on the West Coast!), well, then, you need to go meet a couple of that deli’s big cheeses, authors of the book The Artisan Jewish Deli At Home at 6:30 p.m. on December 2 at Book Larder. This event will include a demo and tasting of Classic Latkes with Chunky Ginger Applesauce. It’s free, but you need to RSVP.
This year’s Cookbook Social on December 3 at the Palace Ballroom features a star-studded lineup including Autumn Martin (Malts and Milkshakes), two-time James Beard award-winning Portland chef Gabe Rucker (Le Pigeon) Cakespy Jessie Oleson Moore (The Secret Lives of Baked Goods) Seattle Magazine columnist Langdon Cook (The Mushroom Hunters: On the Trail of an Underground America) Mark Klebeck (Top Pot: Hand-Forged Doughnuts), Shauna James Ahern and Daniel Ahern (Gluten Free Girl Everyday) and, of course, Tom Douglas (The Dahlia Bakery Cookbook, Seattle Kitchen, Tom’s Big Dinners, and I Love Crab Cakes) and many more.
Authors sell and sign copies of their books and serve bites from their favorite recipes. Tickets are $25, which include the bites and a glass of beer or wine.
Hipcooks cooking school’s holiday open house happy hour is from 4 until 8 p.m. on December 11 at its headquarters near REI. This free event features mulled cider, ginger hibiscus cocktails and savory bites from the Hipcooks cookbook, which will be on sale. An RSVP is required.
Kathy Casey Food Studios Holiday Extravaganza and Open House is Saturday, December 14, from 11 a.m. until 7 p.m. in Ballard. The Food Studios team will be dishing out lots of Kathy's favorite bites, including several from her latest cookbook D'Lish Deviled Eggs, as well as samples of her Dish D'Lish Egg Nog, Liquid Kitchen Honey and the crowd-pleasing "Over 21" Real Fruit Cakes made with Maker's Mark will also be available for sampling and for sale.