Teen Macaron Class at Pix Patisserie

2-4 p.m., Sat, April 6, 2225 E Burnside St $65
Champagne queen Cheryl Wakerhauser teaches classes on everything from sherry tasting to building cream-puff tower croquembouche. In April, she’s dedicating two hours to curious teens who are more into baked goods than Snapchat (or both? The two go hand-in-hand). Kids 12 and up will learn to make macarons, the colorful French pastry, in flavors like cheesecake and chocolate-cinnamon. 

Headwaters Seafood Boil

6 p.m. Thurs, April 11 and April 15, 1001 SW Broadway, $72
Chefs Vitaly Paley and Michael Campell double down on Headwaters’ local seafood-focus with a shellfish fest during peak Dungeness season. Expect that regal crab, with also-in-season Oregon spot prawns and steamer clams, served, seafood boil-style with kielbasa, new potatoes, sweet corn, and drawn butter. For dessert? Strawberry ice cream sandwiches—so summery.

Pour Oregon

2 p.m. - 6 p.m., Sun, April 28, 26 SW Salmon St, $45-100
If you’re serious about keeping up with Oregon wine, stop by World Trade Center for the third annual Pour Oregon festival. Fifty producers—old guard classics to rule-breaking newcomers—from 18 different AVA’s will be tasting their wares in person.

I Love Gamay

May 3-6, all around town
Into noir rouge grapes but don’t care for good ol’ pinot? Gamay Noir might be your jam. Oregon’s Gamay producers (and a few from California, Washington, and British Columbia), will assemble around the city for tastings and some basic Gamay education. The Nightwood, Division Wine Co, SE Wine Collective, Coopers Hall, and Bar West are just a few of the local wine-loving establishments celebrating over the long weekend.

Txox Cider Celebration at Son of Man

Sat, May 18, 160 NE Herman Creek Lane, Cascade Locks, OR, $15
If you read our March 2019 issue, you’ll know we’re hot on the Gorge’s Son of Man cider, possibly the Northwest’s first Basque-style cidery. In May, co-owner Jasper Smith will throw a traditional txox (pronounced CHO-ch), which is basically a taste of the season’s fermented apples and a big, wood-fired dinner celebration with dry-aged rib eyes to temper that potent cider.