Want more? Here’s everything we recommend this month: Music, Visual Art, Literature, Performance, Film, Food & Drink, and This & That.
Sushi Kaiju with James Head
Aug 5–9
For five nights, the Carlile Room is unleashing Sushi Kaiju upon the city, a wacky pop-up from head chef J.R. Head that crosses his meticulous culinary artistry with his love of giant monster movies. Inspired by Japanese kaiju films and especially Gojira (aka Godzilla), the menu features concoctions like spicy, tuna-based Breath of Fire Roll, the uni-forward Kraken’s Nest Udon, and the Ganimes Roll—a crab-forward combo named for the colossal stone crab from 1970 sci-fi flick Space Amoeba. Among other big flavors, there’s also kimchi-cream cheese rangoons and a miso cinnamon ice cream finale. If you hate monsters or/and sushi but your date likes them, the Carlile Room’s regular dinner menu remains available. I’ll admit, I was hoping for some sort of Rodan-themed chicken appetizer on the menu, but perhaps Chef is keeping it in his back pocket for the next time his concept pops back up. (The Carlile Room, reservations available) MEG VAN HUYGEN
Launch Party + Book Signing: Zola Gregory, Sheet Cakes!
Aug 11
What’s more dependable or classic than a sheet cake? No matter the occasion, it never fails to delight a crowd. However, the treat rarely gets a chance to live up to its full potential, usually relegated to flavors that are kind of, well, vanilla. In her new cookbook Sheet Cakes: 51 Exceptional Cakes to Make in One Pan, Seattle-based writer, recipe developer, and food stylist Zola Gregory gives the humble staple a long-overdue upgrade. Choose from among showstopping variations, like buttermilk funfetti, honey chiffon with orange blossom cream, and hazelnut meringue stack with coffee cream and chocolate ganache. At this launch party, you can taste some recipes from the book and have your copy signed and personalized by Gregory. (Book Larder, 6 pm) JULIANNE BELL
Matt Broussard: Now We’re Cooking
Aug 13
Chef, recipe developer, and social media muggins Matthew Broussard—aka @ACookNamedMatt—is taking his Instagram show on the road with the release of his debut cookbook, Now We’re Cooking: All-Purpose, Laid-Back Recipes (Simon & Schuster/Simon Element). On August 13, Kirkland-based Broussard will swing by Elliott Bay Book Company for a launch party featuring a convo about the book, anecdotes from the writing process, and a signing. Broussard’s built a sizable online following by breaking down his restaurant-grade techniques into approachable video instructions for home chefs, with lots of sizzly cast-iron ASMR, with recipes showcasing his South Texas roots, Mexican-Syrian heritage, Mediterranean influences, and lived experience in Seattle kitchens. Some examples from the new book are crispy salmon with toasted miso corn, O.G beef birria, and charred broccolini with cotija dressing. He also has one in there called “The Creamiest, Cheesiest Mac and Cheese.” That’s a bold promise, cowboy. (Elliott Bay Book Company, 7 pm, free) MEG VAN HUYGEN
More
5k Beer Run Aug 8, Lucky Envelope Brewing, 11 am, all ages (but must be 21+ to get beer)
CHOMP! Cat Power, Whitney, Lady A, Marshall Law Band, Warren Dunes, and more Aug 15, Marymoor Park, 10 am–6 pm, all ages
Panda Fest Aug 28–30, Fisher Pavilion at Seattle Center, times vary, all ages
Find all these listings and more on our sister site, EverOut Seattle! EverOut.com/Seattle.
