5 Things You Need to Eat and Drink in October 2018

From fast food burgers to fine dining benefit dinners, we've got some ideas on how you should plan your menu this month

By Chelsea Lin

dungeness-crab-pic

October 1, 2018

We’re officially in fall—season of hearty stews, brown liquor, pho for days. Let it be known that October is also the only month in which it’s acceptable to drink or eat anything pumpkin flavored. Here are a few delicious ideas to fatten you up for winter:

Dine with old friends.
On Oct. 6, chef pals Mutsuko Soma (Kamonegi) and Brendan McGill (Hitchcock) are getting together for a collaborative dinner hosted by a couple of hostessing wonders that go by ONO (One Night Only). The two chefs have known each other since culinary school 20 years ago, but haven’t cooked together since their days a decade or so ago when both worked at Harvest Vine. Expect food that incorporates their love of Japanese cooking with some Spanish/Basque influence. And because this is an ONO project, there will also be music, courtesy of KEXP DJ Kid Hops. Tickets ($75) include dinner, drinks and gratuity.

Hit the coast—for crab.
I just got back from a weekend spent on the breathtakingly majestic Olympic Peninsula, and I’d really love to get back for the Dungeness Crab and Seafood Festival Oct. 5-7. The annual fest features stands from more than a dozen restaurants, a chowder cook-off, vendors, live music and most importantly so much crab—so much you can even take some home with you. The party happens in Port Angeles; find out the full schedule of events here.

Line up at the Shack.
Shake Shack, that is. Yes, that most popular national chain is finally opening a Seattle location in South Lake Union (of course), and the doors open Oct. 6 Oct. 11 at 11 a.m. The menu will be a mix of tried-and-true favorites like griddled burgers, hot dogs and crinkle-cut fries, plus a Seattle-exclusive burger called the Montlake Double Cut with Beecher’s cheese and some collaborative “concretes”—their ultra thick version of milkshakes—with local companies like A La Mode and Sea Wolf Bakers. Go without anywhere to be after… there will be a line to wait in for sure.

Join the greats for a special benefit dinner.
Where can you find talented chefs Edouardo Jordan (JuneBaby, Salare), Mutsuko Soma (Kamonegi), Shota Nakajima (Adana), Jay Blackinton (Hogstone) and more all cooking in the same place? On Oct. 19, the James Beard Foundation’s Taste America “A Night of Culinary Stars” brings together these local heavy hitters—plus insanely talented visiting chefs Stuart Brioza and Nicole Krasinski of San Francisco’s State Bird Provisions—for a pricey benefit dinner at the Fairmont Olympic Hotel. Tickets start at $295.

Sample the city’s next exclusive bread.
Baker Gabe Newton has a long history in making dough—the chemistry major once worked at popular Oakland wood-fired pizza joint Pizzaiolo—and just last week launched his new pop-up bread bakery Sea Hearth Baking Co. Friend Autumn Martin is hosting Newton at both Capitol Hill and Ballard locations of Hot Cakes, where you can find his $9 loaves of rustic, French farmhouse-style sourdough on Wednesdays starting at 4 p.m. His sourdough starter is from his stint at Standing Rock almost two years ago; he says he wants his bread to be so good it doesn’t need butter or olive oil (though obviously, those things only make bread better). Follow him at @seahearth on Instagram for further details, including (hopefully) when he finds a permanent location for his bakery.

Photography by Peachy Juban-Notter

Pastry: An Affair to Remember

Chef Ewald Notter of Dote Coffee Bar makes it easy to fall in love with pastry and chocolate

Most romances unfold in predictable ways. An invitation for lunch, where you share sandwiches in a loud café, silently wishing your bread was crisper, but never giving up on the idea that one day it might be. An awkward laugh as your fingers touch while you both reach across the table for sugar in that…

TRU2814675 homepage-min

Mix It Up. Try old-school cocktails this holiday season

These 10 drinks may not be on the menu at your local bar, but all pack a punch as well as some colorful history

Editor’s note: A version of this story previously appeared in “Seattle” magazine. Impress your guests this holiday season with these 10 concoctions from a vintage bar guide from Glenn Shaw Creations – supposedly from the 1950s – found in an antique shop in Olympia a few years back. Keep in mind that these drinks may…

image0 square-min

Sip, Slurp, Celebrate at Frank’s Oyster House

Let’s be Frank about Champagne

The best bubbles in Washington state may very well be found at an East Coast-style restaurant in Seattle’s Ravenna neighborhood. That, at least, is the opinion of The Champagne Bureau, USA, which has named Frank’s Oyster House and Champagne Parlor as one of the top 10 bars and restaurants in the nation for the quality…

The apiary at The Lodge at St. Edward State Park.

Seattle Buildings Just Let It Bee

There’s a buzz happening throughout the region

You know the Smith Tower as Seattle’s original skyscraper. You know that the 108-year-old, 38-floor tower was once the tallest building west of the Mississippi.   You may not be aware that the 22nd floor is now home to an apiary containing a thriving colony of thousands of honeybees. It is one of several apiaries located…