• At the Outlet on 4th store on Saturday, July 9 at 12 p.m. • At the Everett store on Tuesday, July 12 at 12 p.m. • At the Everett store on Tuesday, July 12 at 5 p.m. • At the Bellevue store on Monday, July 18 at 12 p.m. • At the Bellevue store on Monday, July 18 at 5 p.m. • At the Bremerton store on Friday, July 22 at 12 p.m. • At the Bremerton store on Friday, July 22 at 5 p.m. • At the Northgate store on Saturday, July 23 at 12 p.m.
It all began with a chowder competition. Shortly after Larry Mellum and his business partner opened Charlestown Street Cafe, pretty much everyone in the kitchen was convinced they had the ultimate chowder recipe. So they decided to put each version to the test. Every Friday, they let customers sample a different chowder recipe and gave them the final say in which one made it to the menu. The smooth-as-silk winner––a creation of one of the kitchen's line cooks––became so popular, people from all across Seattle would come to wait in line just for a taste. Inspired, the restaurant decided to take the recipe on the road, entering (and winning) chowder competitions up and down the West Coast. But the real victory happened 3,500 miles away in Newport, Road Island. There, Mellum and company's chowder took home the grand prize at the Great Chowder Cook Off––the first non-New England contender to do so in the competition's 20-year history. After taking home the grand prize three years in a row, and being inducted into the chowder hall-of-fame, the recipe officially retired from competition and now spends the majority of its time watching golf. When it's not in the kitchen, that is. Today at Pike Place Chowder, guests can taste that award-winning chowder––made using freshly picked vegetables and herbs from Pike Place Market––or sample one of seven other chowders, including a smoked salmon chowder, seared scallop chowder, and a vegan chowder. For those who hit their chowder limit, there's also dungeness crab rolls flavored with top-secret seasonings and fresh salads topped with Oregon Bay shrimp, while a second location in Pacific Place Center has earned a following for its made-to-order fish 'n chips, made with either Pacific cod or wild salmon.
The craft masters at Seattle Glassblowing Studio & Gallery guide pupils to artistic bliss by expounding on a spectrum of steps needed to create intricate pieces. Whether joining 10?25 fellow artisans in a group workshop or forming a clique in a one- to three-person private class, students turn provided materials into bowls, cups, and decorative piles of glass shards. Professional glass wielders safely impart etiquette and basic techniques such as gathering glass on a rod and shaping it into colorful geometric forms.
The shop's instructors also offer their own artistic services, including custom commissions such as functional lighting and installation pieces. Damaged glass heirlooms undergo repairs in the cold-working shop, where artisans restore shattered pieces and polish away dullness left behind by covetous pawing.
West Seattle Fabric Company's sewing emporium extends to the new Stitch and Sew Studio, which is located down the street from the fabric store. Within this creative haven, guests are encouraged to flex their imagination with the studio's collection of easy-to-use sewing machines and ample work surfaces. In the bright, open studio, instructors teach patrons of all skill levels—during classes, events, and parties—sewing and quilting tips and tricks. From alteration lessons to quilt binding and mending, new Stich and Sew Studio provides clear and simple instruction in a friendly and casual atmosphere. And during open sewing sessions and sewing classes, staff members dispense pro tips as students harness the studio's patterns and tools to whip up pillow shams, dresses, and curtains to shade their stuffed animal cloning lab.
Lined with Swarovski Elements crystal pendants, gemstones, Japanese seed beads, sterling-silver findings, and handmade glass beads, Fusion Beads seems to glimmer. For the experienced beader, it's a treasure trove of all the materials necessary to create stunning pieces, and the knowledgeable staff help beginners sift through the stock to find everything they need to start a necklace or bracelet. The team also hosts several classes each week, covering everything from the techniques of basic beading to the more advanced metalsmithing, precious-metal clay manipulation, and bead weaving. Because the shop only hires dedicated beaders, each employee has firsthand knowledge to help shoppers with their projects, whether they want to create the perfect gift for a loved one or make the perfect earrings for their look-alike bobble head.
To Akiko Graham, good food is an art form worthy of as much reverence as those found in any gallery. Restaurateurs agree: her pottery graces tables at dozens of presentation-focused restaurants, from high-end sushi bars to outposts of Wolfgang Puck's empire. Having imported her artisanal talents from Japan to Seattle two decades ago, Akiko now works in a rustic, vine-covered cottage where she both throws clay atop the wheel and uses slab-building techniques.
The resulting flowerpots, vases, and tableware stand up to the demands of hot food, dishwashers, and ovens without their Japanese characters changing into curse words. Intimate classes stoke the fires of inspiration with patient one-on-one attention that results in a solid grasp of technique.