Union Dinner Events, Done & To Do

My BHCC (Blood Heavy Cream Concentration) is still dangerouly high after last night's dinner at Union, with special guest Marco Pierre White. Marco's autobiography, The Devil In The Kitchen, details his climb up the ranks of Brit cooks to become one of the most prominent chefs in the country in the 1980's and 1990's. This is the man who made Gordon Ramsay cry (read why MPW is suing him) and is partially responsible for Mario Batali's training. He was charming, gracious, entertaining, and fascinated by the tattoos per capita in our fair city. Towards the end of the night, he was offering the services of his personal car and driver to anyone visiting London anytime soon. Anybody prescient enough to have signed up for the onepot tonight at Matt Dillon's place is in for a treat.

Our dinner at Union started with asparagus in moussuline sauce, which is pretty much the greatest sauce ever--Hollaindaise with whipped cream folded in (seriously)--and didn't let up: scallops, snails, steak... We were K.O.ed by rhubarb crisp and still warm cookies, accompanied by a generous pot of creme anglaise poured tableside and then left on the table to antagonize me. If you're going to buck up for a chef's dinner, this is the way to do it. Ethan Stowell does not @$%& around.

Upcoming food events at Union:

This Thursday May 17th, from 5 p.m. to 9 p.m. kick off the Seattle Cheese Festival weekend with grilled cheese, beer and goddess du fromage Laura Werlin. She's written the book about cheese, and one on what to drink with it, and even one on grilled cheese sandwiches. She's put her two cents in on some amazing pairings--all at $8 a pop. My vote's for the cheesy gabouse egg sandwich with Wrassler's XXXX Dry Irish Stout.

Monday May 21st, 6:30 p.m. $75 per person: Lost Abbey Brew dinner, with brewmaster (or is it maestro?) Tomme Arthur. Beer nerds will be done proud by the food paired with the Belgian style ales of this brewery. Some menu highlights: fried quail, veal cheek, bourbon ice cream...