Ah, sausage—so delicious, yet so mysterious. For those ready to peek behind the meat curtain, on Sunday, July 9, Bellevue's Porcella Urban Market (10245 Main St, Suite 101) is offering a one-day class in Sausage Making 101. Join Chef Noah Mellich as he shares the secrets of the sausage-making process, helping students create their own cured, bulk, and breakfast sausages from premium pork. Class begins at 4:30 p.m. and costs $40 per person. Space is limited, so call 425-286-0080 to reserve your place in the meatiest afternoon of the summer (outside of Club Z).

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Speaking of Porcella: On Wednesday, July 12, chef-owner Kelly Gaddis prepares "an imaginative and intimate" dinner, pairing a seasonal four-course menu (inspired by his finds at local farmer's markets) with a selection of wines from local wineries. Dinner begins at 6:30 p.m. and costs $60 per person; reservations are required (for address and reservation line, see above).

Speaking of wine-paired dinners: Also on Wednesday, July 12, beloved Green Lake staple Nell's Restaurant (6804 E Green Lake Way N) hosts a Portuguese Wine Dinner, showcasing a variety of red wines and ports from Portugal, alongside Chef Philip Mihalski's European-inspired Northwest cuisine. Dinner begins with a 6:15 p.m. reception and costs $75 per person. Reservations are required: 524-4044

Send press releases and foodie tips to eatinout@thestranger.com.

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