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Four-Day Immersion Experience at Hot Stove Society; New Dinner Series at Skillet

Today's dose of vital food news.

Rhein Haus

DOWNTOWN — Tom Douglas' cooking school, Hot Stove Society, is launching a four-day culinary immersian program called "Harvest Intensive," September 28 through October 1. Limited to just 24 attendees, the program will include demos by top Pacific Northwest restaurant chefs and instruction around topics like food science, fermentation, fall plants, and butchery. More information and sign-ups are available online. [EaterWire]

CAPITOL HILL Rhein Haus is celebrating National Bratwurst Day on Sunday with five unique brats, available for $9 from 11:30 a.m. to 11 p.m. The day will also include special lager pairings. [EaterWire]

BALLARD AND CAPITOL HILL Skillet is hosting a Backyard Barbeque dining series, with dinners taking place August 21 and 28 on Capitol Hill and September 4 and 11 in Ballard. Chef Nick Novello will grill a three-course meal of summer fare and Angus beef from Niman Ranch, paired with craft cocktails featuring 3 Howls Distillery. Reservations are recommended, but not required. To make a reservation call the Ballard Diner at (206) 922-7981 or Capitol Hill Diner at (206) 512-2001. Space is limited. [EaterWire]

GRAHAM, WA—Kapowsin Meats in Graham announced yesterday that it's recalling more than 116,000 pounds of whole hogs produced between April 18 and July 27 which could be contaminated with salmonella, connected with the pork-related outbreak Eater reported a few weeks back. Company president John Anderson told Komo he doesn't have any pigs that tested positive for the bacteria, but says signs of salmonella have showed up in pens. [Komo News]