BeeVancity

Even with the extra hour, thanks to the VIP ticket, I barely put a dent on the selection of fine food and wines at the 16th annual Taste Washington. 

The two-day event is the largest single-region wine and food event in the United States, so it comes as no surprise that dilly-dallying isn't the most strategical approach. 

Upon being reminded of its occurence, I quickly planned my weekend excursion across the border. To say that I was eager to explore Washington's wine and sample tasty bites from more than 65 of the top restaurants in Seattle and the Puget Sound region would be an understatement.

First step: find transportation

Last week was Iva's last week with us (#sadface), she has trained Alice to fill in her shoes. So Alice is our newest events listing curator, and reporter bee aka Sassy Bee.  Joining her on the event reporting scene are two fabulous ladies: Joanna, aka Sweet Bee and Sheryl Nagao, aka Jolli Bee bringing you news and updates about the coolest events in town.  Some other changes in the Bee Hive, Emily aka Killer Bee has replaced Kimie as the Social Media Bee.  If you run into any of these passionate ladies in your travels, please give them a warm welcome.  We got a fantastic line up for you to check out this long weekend to celebrate Spring and Easter, so sleep in, go out with your friends and tune in to next week's BuZZZZZ from us.

Picks selected for you by yours truly Kelly, Ajay and Miraj, and curated by - Alice. Subscribe to our newsletter here!
 

TOP PICKS
 

Hawkers Market (Miraj’s pick) - Foodie/Community
Mar 30 | 7 PM - Late | East Van Studios, 870 E Cordova St. | $15/$10

Spring has arrived, and this bright drink will help you enjoy the sunny days on the patio. This cocktail hails from Lynchburg, Tennessee, a city that sees more sunshine than rain. Best of all, it's a breeze to make.

Ingredients:

1 Oz – Jack Daniel’s Old No. 7

1 Oz– Sour Mix*

1 Oz – Triple Sec**

Top off with of 7-up/Sprite

Directions: 

Fill your glass with ice and pour the ingredients in. Give it a quick stir to mix the ingredients, and garnish with a lemon slice and cherry. This cocktail is typically served in a Collin’s glass. For a trendy touch, serve it in a mason jar.

*To make the sour mix, use 1 part fresh lemon juice, 1 part lime, 1 part sugar, and 1 part water.

** For a higher alcoholic content, use Cointreau (40 per cent ABV) instead of triple sec (35 per cent ABV). Cointreau also has a more refined flavour.