Win VIP Tickets for the Seattle Weekly’s Voracious Tasting and Food Awards!

seattle-voracious-awards-2013 Hold on to your wooden spoons kids! Do I have something fun for you today: Seattle Palate’s very first contest! I have, not one, but TWO VIP tickets to Seattle Weekly’s Voracious Tasting and Food Awards on Thursday, April 4th at the Paramount Theater.

Wow, right?

The event features bites from 40 of the Seattle’s best restaurants and food trucks, an open bar with beer and wine, and cocktails stirred by over a dozen mixologists from some of our Seattle Weekly’s favorite watering holes. Plus, as a VIP, the doors open for you an hour and a half before they do for everyone else, meaning short lines and plenty of delicious snacks. You’ll also have exclusive access to the VIP Paramount Club, which features a private open bar and extra special snacks, PLUS a VIP Swag Bag, which the Seattle Weekly people promise me will be full of amazing prizes.

Amazing. Prizes.

I know exactly what you’re thinking: For the love of God, tell me what I have to do to win these tickets?? Leave a comment here or on the Seattle Palate facebook page with a request – it can be a recipe you’d love to have, a kitchen tip, or a culinary trick you wish you knew how to do. On March 19th, we’ll draw one lucky winner randomly from everyone who comments, and they get the pair of tickets. Easy peasy.

seattle voracious tasting awards 2013

Here are the details:

WHEN: Thursday, April 4th, 2013, 6:00 PM – 10 PM

WHERE: Paramount Theatre, 911 Pine St., Seattle, WA 98101

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Comments: 12

  1. SUE! March 14, 2013 at 5:58 am Reply

    Yikes! What a great idea! I’m in! I am looking for a success-guaranteed, full of flavor method for Cooking a full size beef tenderloin in the oven. I have a crowd coming for a baby shower and want to impress the heck out of everyone. Thanks!

  2. Priscilla March 14, 2013 at 7:46 am Reply

    I would LOVE to know a fool-proof way to make delicious chicken pot pie that I’ve been craving these past months. I’m getting so hungry thinking about it…I’m salivating!

  3. Charlene March 14, 2013 at 11:14 am Reply

    I’d like to know about preserved lemon rinds. How to do it. How long does it keep once I do it? (do I keep it in the fridge or out?) Better to use Meyer Lemons or regular lemons because they are more bitter? What are some suggestions for interesting and delicious things I can do with them? (once a Morrocan friend made a stewy chicken dish with preserved lemon rinds which rocked my world!)

  4. Nicole March 14, 2013 at 4:20 pm Reply

    Better knife skills!

  5. Niki March 14, 2013 at 7:35 pm Reply

    I wanna know the best types of casseroles to freeze… please

  6. Megan March 14, 2013 at 9:50 pm Reply

    My stir fry always sucks. Please help.

  7. Alex March 15, 2013 at 8:03 am Reply

    This event sounds awesome! I’d love tips on making risotto not so scary to make. It’s very intimiidating after watching so many people screw it up on Top Chef :)

  8. Tikvah March 15, 2013 at 9:54 am Reply

    Well my stir fry’s always suck too so that is a second vote for Megan’s request. Somehow everything ends up overcooked.

    And here is something that I know nothing about, but want to know something about…sprouting. People seem to be obsessed with it, and I want to learn what all the hype is about! And how to do it.

    And I would seriously be psyched to learn how to make a delicious brownie. I know it sounds easy but for some reason they never seem to come out the same. Sometimes hard and chewy, sometimes way overcooked. I want a basic brownie – no fanciness required. Just a delicious simple brownie with a sprinkling of powdered sugar on top. mmmm….

    Alex – check out this easy risotto you bake in the oven: http://www.foodnetwork.com/recipes/ina-garten/easy-parmesan-risotto-recipe/index.html

  9. […] By the way… tomorrow we’re drawing the winner for the VIP tickets to the Voracious Food Awards – still time to enter!! […]

  10. Eleanor March 18, 2013 at 2:58 pm Reply

    I find it easier to buy premade spice packets for tacos, chili, sloppy joes, etc but would like to be able to use what I already have at home to make up my own. Would love to know ingredients for some of the basics like fajitas, BBQ, and chili.

    Thanks!

  11. Jessi March 19, 2013 at 12:40 pm Reply

    Would love to go as an awesome girls night out.

  12. Seattle Palate March 20, 2013 at 9:15 am Reply

    Congrats, Alex! you won the drawing! email me your contact info so I can send it along to the people at Voracious and get you all registered. Thanks everyone!

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