Have an occasion to celebrate?

Bastille chefs Shannon Galusha and Jason Stoneburner have crafted the Whole Beast Feast, a special dining option available for groups or parties. This sumptuous meal, best suited for groups of 6 to 16 diners, features two side dishes, two starters and the best of the whole beast, with choices ranging from suckling pig, baby lamb, fallow venison, pheasant and rabbit.

Menus for the Whole Beast Feast start at $60 per-person and all beasts, fish and fowl are market priced. Menu options can be seen on the Bastille website.

Due to the nature of sourcing a whole beast, seven days advance notice is required.

Wine and/or beverage pairings are available. Once the menu has been determined, Bastille’s Wine Director will coordinate beverage selections to perfection.

Olive oil takes center stage at TASTE Restaurant on October 2, when The New American Olive Oil dinner will showcase dishes made with the popular oil.

In addition to a workshop, olive oil tasting, and book signing (Dame Fran Gage will be on hand to sign copies of her book, “The New American Olive Oil”), the evening will include a fabulous four-course dinner coordinated by Fran Gage, TASTE director Danielle Custer and executive chef Craig Hetherington.

On the menu is lamb and bulgur-wheat meatballs, foraged chanterelles with poached farm egg, fresh Ricotta gnocchi, and fish stew. For dessert, try olive-oil ice cream with grape and rosemary focaccia and Beecher’s Honey Blank Slate cheese or Almost Flourless chocolate cake.

Those who enjoy a unique cocktail shouldn’t miss the Extra Virgin Martini, created by TASTE mixologist Duncan Chase, which combines craft spirits with dehydrated olive-oil powder.

For reservations, call 206.903.5291 or email tasterestaurant@tastesam.com by Monday, September 27.

Locavore alert: Join fellow food-enthusiasts on September 26 for a four-course prix-fixe dinner at Cafe Juanita in support of local farms.

Dinner will include seasonal hors d’oeuvres; heirloom tomato pappa pomodoro with smoked sablefish and toasted horseradish; braised pork cheeks with artisan polenta stuffed squash blossoms, corn and chanterelles; and nectarine crostata with Sicilian pistachio gelato and nectarine coulis, as well as expertly paired Northwest wines.

Wines to be tasted include the Chinook 2009 Rosé, McCrea 2008 Sirocco Blanc, Badger Mountain 2008 Estate Series Chardonnay, Wallace Brook 2008 Pinot Noir, Willakenzie 2009 Pinot Blanc, and Powers 2008 Cabernet Sauvignon bottled exclusively for PCC to benefit the PCC Farmland Trust.

In addition to a gourmet four-course wine-paired dinner, guests will enjoy a panel presentation by Andrew Stout of Full Circle Farm, PCC Farmland Trust executive director Rebecca Sadinsky, and Cafe Juanita’s Holly Smith.

All proceeds support PCC Farmland Trust’s Future Farm Fund to purchase Organic Agricultural Conservation Easements.

When

Sunday, September 26, 2010 6:00pm

Where

Cafe Juanita, 9702 NE 120th Pl., Kirkland. For reservations (required), call 425.823.1505.

Cost

$125 per person (not including tax and gratuity)

Got a thing for eating local? Join Cafe Juanita’s James Beard Award-winning chef Holly Smith, along with Full Circle Farm owner Andrew Stout, Stewardship Partners, and Salmon-Safe on July 29 for an evening of spectacular local cuisine, wine, and music.

Hosted by Carnation’s Full Circle Farm, Summer Harvest Feast on the Farm will celebrate and promote awareness of local farms that provide healthy food and actively participate in environmental stewardship. Chef Smith will prepare dinner featuring Salmon-Safe ingredients produced in the Snoqualmie Valley. Guests will also enjoy Salmon-Safe wine pairings and music by local musicians Stone Gossard of Pearl Jam, Barbara Ireland, and Keith Lowe.

Dinner 6-9 p.m. $75-$250 per person. Proceeds will benefit Stewardship Partners, a Seattle-based non-profit that helps local landowners restore and preserve the natural landscapes of Washington.

For guests traveling from Seattle, a bio-diesel charter bus will pick up patrons at Safeco Field at 5 p.m.