What's happening

Madison Park

Madison Kitchen is virtually a reality.  When we wandered by the place on Friday we noted that construction had reached the finishing-touch stage and it was apparent that that the doors would be opening on the neighborhood’s newest eatery very very soon (like Tuesday). The new website is not quite up and running yet, but once the soft opening occurs we’ll clue you in on the specifics of the menu.

Belle Epicurean is featuring an “après-ski menu” in its Provisions Market during January.  The menu will include “an assortment of cheeses and brie bakers, mulling and cider spices, and Belle's own chocolate sauces and cocoa mix for warm drinks to take off the winter chill. Gift packages available in an assortment of price ranges.”  In February, the patisserie will again be hosting a complimentary wine and food tasting event every Saturday from 12 pm until 2 pm in the Provisions Market section.  There will be a special Valentine’s Day event on February 9.

By the way, Belle Epicurean changed its hours at the end of last year and is now open from 6 am until 6:30 seven days a week.

BRIGHT! Preschool has upcoming open houses (January 17, from 6:30 until 8:00 pm, and January 19, from 10 am until noon) for parents and kids to learn about the School and meet the teachers.  BRIGHT! offers a customized curriculum and Kindergarten readiness preparation for children as young as two and a half years old.

Early next month (February 1, in fact) Mad Pizza will be introducing its Winter Special Pizza, which is described as “truly out of this world” by the firm’s Creative Director. Here’s what’s on it:  a garlic olive oil base, Boat Street Pickles fig compote, goat cheese, shaved delicata squash marinated in Garlic Oil, and gorgonzola crumbles.  All of this is topped with Prosciutto when the pizza comes out of the oven.   Note also that there’s also a new “signature sandwich” on the menu: Trebbi’s Meatball.

Madison Valley

Thrive Art School, which offers art classes for kids in Madison Valley and Ravenna, is in the final stages of launching an online video program to provide children (ages 6-12) with art lessons, parent coaching videos, and online participant art portfolios, among other features.  The idea is to bring art education and activities to children who are not fortunate enough to be able to access in-classroom art programs where they live. Thrive’s founder, Theresa Harris, raised over $30,000 through a Kickstarter Project, which was backed by 236 individuals who effectively paid for the production costs of the series through their pre-orders.  Harris expects to have the videos online in February.

Vian Hunter is offering multiple design and sewing workshops beginning this month for those with a wide range of skills and interests: Sewing 101 (for beginners), Pencil Skirt Workshop (for designing and sewing the “perfect skirt”), Design and Patternmaking Workshop (for creating basic design blocks for a wide range of garments), and Young Designer Workshop (for aspiring fashion designers).

Seattle Salads last week announced that they will now deliver their full menu to addresses within a two-mile radius of their Madison Valley shop.  The hours are Monday-Friday, 11 am until 2 pm. Orders for delivery or in-store pickup can now be made at netwaiter.com. (The minimum order is $20)

Kate’s Day Spa reports that it has a Winter/Valentine’s Day special: the Rejuvenating Masque Wrap, which begins in the steam room and ends with a moisturizing massage. (Did we mention the part about the “full body application”?  Sounds intriguing.)

Inner Space Studio (Inspiring Movement for Practical Change) will again be offering its Ember Hours program in February. Here’s a brief overview of what the retreats are all about:  “Ember Hours has been offered since 2007 to help turn ideas into reality. Facilitator Margaret Sutro shakes up your beliefs about how people are ‘supposed to’ set goals.  You will learn a refreshingly fun and practical system to not just clarify and fulfill your intentions but to maintain your passion and energy along the way.”   Who wouldn't benefit from that?