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Showcasing Female Chefs, Sirens & Cider Series Returns

Greek and Spanish pop-ups are on, too

Courtesy of Capitol Cider

WALLINGFORD—As she works toward a Woodinville restaurant, chef Tana Mielke has begun serving "Northwestern Modern Greek" pop-ups, hosted by The Essential Baking Company's Wallingford cafe. She says the first word of the title, Kefi Taverna, roughly translates to "joy for life." The series should continue through June; the first two dates were April 1 and 2, the next two are Friday, April 15 and Saturday, April 16. The full menu for this weekend includes koyneli with roasted rabbit and pork belly, tzatziki with lamb shoulder, and xtapodi with marinated octopus. You can secure tickets for $60 including gratuity; wine and beer are available for purchase at the event.

FREMONT—Before officially opening Tarsan i Jane on May 5, chefs Perfecto Rocher and Alia Zaine are adding to a busy pop-up schedule with two weekends of previews in their new space, the former home of Tray Kitchen. April 15, 16, 22, and 23 try a six-course tasting menu including such Spanish delicacies as Flam de Garota (uni flan), Gamba Roja (Valencian prawns), and Peix Mantega (Butterfish). Call (206) 557-7059 or email to reserve tickets, which cost $55 before tax and gratuity.

CAPITOL HILLCelebrate cider, seafood, and female chefs April 18 at Capitol Cider's latest edition of Sirens & Cider. Featuring Vancouver, BC's SeaCider, this seven-course farm-to-table dinner will include food pairings from chef Amy Beaumier (Joli), chef Mac Jarvis (Corvus and Co, formerly Spirit and Animal, formerly Spirit Animal), chef de cuisine Emily Young (The Old Sage, Tavern Law), sous chef Rachel Hall (Bar Noroeste), chef de cuisine Sara Harvey (Capitol Cider), executive sous chef Euni Genardini (Revel), and chef/owner Lindsay Herschlip (LJ's Bistro and Bar). See Jessica Keener Photography for photos of the last event in the series, and email to reserve a ticket for $90 including beverages, not including tax and gratuity.