I don't want to give too much away, because the best parts about Petruchska (plays through April 22) should be stumbled upon – like many of the steps I almost tripped over while wending my way with the rest of opening night audience through the dark passages inside the transformed Madrona Bathhouse studios, where Spectrum Dance Theater has its enviable home.
My first question for Ethan Stowell at last night's media preview of his casual, late-night, pizza-by-the-slice stop-in joint was, “Ethan: Are you ready for an onslaught of drunk Ballardites?”
Ethan: “Well, we'll see. That's the question. Is it going to be slow? Is it going to be busy? I have no idea. I can't make any predictions.”
Over 150 restaurants are participating in Seattle Restaurant Week (April 8-12 and April 15-19), wherein each restaurant is offering a three-course set menu for $28. Visit the entire list of participating restaurants on the Seattle Restaurant Week website.
MUST TASTEPickled Egg!We dare you to order the pickled egg at Blue Glass in Ballard. A modern take on the old-time bar grub staple, this savory treat brings a rainbow of pink, purple and yellow to your table for only $1.50 at happy hour. The Blue Glass is one of the best restaurant happy hours called out in our April issue; read the full list at seattlemag.com.
Here’s your chance to grab hot-off-the-runway style: Local jewelry maven Sarah Loertscher just returned to town after runs at Los Angeles’ and El Paseo’s fashion weeks, where her innovative sculptural jewels were paired with Project Runway alum Mila Hermanovski’s new collection.
Last month, on this very blog, I wrote about the aperitif, that drink consumed before a meal to start the meal, and the conversation, off on the right note.
However, a meal is like a shelf full of scrumptious books, and without a bookend on either side, the books, or courses, spill over onto each other and become less distinguishable. This is why having the right after-dinner drink to balance out the aperitif is key.
I am so glad the 5th Avenue Theatre is bringing Titanic – The Concert to the stage this weekend (April 13-15) - and not because it's the 100th anniversary of the ship's tragic sinking.
I had the opportunity to watch a rehearsal yesterday and from just that glimpse, the show promises to be more powerful than I was ready to give it credit for.
Perched on the edge of the pit as we are here at Seattle mag, we never tire of watching the action–-giant, weird-looking machines shoving around enormous piles of muck; huge, Mad Men-contraptions thundering around behind twisted bales of metal; and what is that curtain hanging from the shreds of the Viaduct? Some days, I can barely contain my excitement, especially when something new is happening (like over at the 520 project, but more on that in a minute).
You know that ye ol’ contest where you have to guess how many marbles are in the jar? It is always surprisingly difficult (I once guessed 490 for a jar of 200,000 marbles, but math is not my strong suit) and the results can be somewhat astounding. Well, welcome to our fashion version! The question: How many hours will go into creating one couture ball gown for Luly Yang’s upcoming April 27th “A Monarch’s Tale” couture show?
Cake and ice cream go together like PB&J, but until now none of our local cupcake shops made both: you'd have to get a cupcake here and then get the ice cream there. Not for long! Demand, meet supply: Cupcake Royale is launching a cupcake-inspired ice cream line this summer. Flavors will include Salted Ganache with Oregon hazelnut brittle: Bananza, with roasted bananas, caramel and fudge; Whiskey Maple with "bacon crack"; and pistachio with honey-nut nougat (yum!).
I love lookbooks; it’s like getting prettily wrapped surprise your inbox. I was reminded of this today while scrolling through WyattOrr’s new books (more on those later, but exciting news: Seamless in Seattle winners Liise Wyatt and Karly Orr have released spring and fall collections under their collective label.) While I can’t share that one until they finish revamping their website (soon! I promise!), it did remind me of the other looks I’ve been stashing away. Here are three favorites:
Poetry should be celebrated year round, but it’s good, I think, to have one month of focused celebration, where we can gather with friends (and a glass in hand) and toast poets near and far, new and old, tall and short, formalist and free-verse. But what cocktails are appropriate when honoring poets? I recommend the following.