The inspired collision of booze and food is one of life's great legal thrills. Even at its crudest, such as when a bellyful of beer meets a twice-fried Belgian frite, it can be transcendent. But what happens when such a collision is the result of careful thought and strategizing? This week brings several opportunities for local foodies to find out.

On Wed April 12 at Union (1400 First Ave), Chef Ethan Stowell pairs up with Quebec's biggest microbrewer, Unibroue, creating seven courses—including fluke tartare, roasted squab, and grilled beef loin—to be paired with seven of Unibroue's Belgian-style ales. (7 pm, $80, reservations: 838-8000.)

If you're the winey sort, or are just looking for a comforting way to divert your mind during wartime: On Sun April 9, Redmond's Pomegranate Bistro (18005 NE 68th St) hosts "Pairing for the Pairing Impaired," wherein chef and wine expert Jonathan Zimmer teaches anyone with $65 how to best pair Washington wines with their gourmet dinners. (6:30 pm, reservations: 425-881-3250.)

As for the proletariat: There's no reason we should be denied. Skip the schmancy bullshit, down a handful of Miller High Lifes, and head directly to Frites (925 E Pike St) for the greatest fried-potato concoction in Seattle. Open Sun–Wed 3 pm–midnight and Thurs–Sat 3 pm–2:30 am. No reservations required. JEFF BOIARDI