The 2015 Washington Cask Beer Festival is coming up on March 28 with over 40 guild-member breweries at the Seattle Center exhibition hall. There will be over 100 cask-conditioned beers on tap during two sessions, noon–4 p.m. and 6–10 p.m. Beers are brewed and served in the traditional English method, which requires natural conditioning without artificially introduced CO2 and pouring via a hand pump or by gravity.

Throughout March, Li’l Woody’s is featuring burger specials designed by different chefs, including Matt Dillon, Brendan McGill, and Renee Erickson. First up is Maria Hines from Golden Beetle, whose burger includes harissa aioli, lettuce, pickled serranos and onion, Gruyere, baharat-seasoned Northwest grass-fed beef, and mayo.

In a tribute to the artists that inspired Food and Sh*t co-conspirator Prometheus Brown to become vegan (for a little while), this month’s installment is all about the veg. Sariwa will be held on March 16 at Inay’s Asian Pacific Cuisine, with seatings at 5 and 8 p.m. $40 gets you five dishes, including charred carrots and cauliflower with calamansi cilantro vege mayo, eggplant and gnocchi adobo, and the famous ube cheesecake, vegan-style. E

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