TNT Diner

Dining news: Gibson’s froyo closes, tea ceremony in Tacoma, pasta class at Marrow

Tacoma resident Andrew Pudists fills a container with frozen yogurt during his first visit to Gibson’s Frozen Yogurt Shoppe in Tacoma in 2012. The frozen yogurt shops closed last week.
Tacoma resident Andrew Pudists fills a container with frozen yogurt during his first visit to Gibson’s Frozen Yogurt Shoppe in Tacoma in 2012. The frozen yogurt shops closed last week. Staff file, 2012

Here’s a look at what’s happening in the dining world around the South Sound.

GIBSON’S CLOSES BOTH LOCATIONS

The Stadium and Westgate locations of Gibson’s Frozen Yogurt stores closed last week. Owners Judy Jones and Jim Gibson said in a statement, “After several years of increasingly reduced sales, we simply have run out of money, time and energy to keep it afloat. A huge thank you to our unfailing employees, who have stuck with us through thick and thin.” Jones said via email that they are selling the Gibson’s frozen yogurt truck. More information at facebook.com/GibsonsFrozenYogurtTruck.

TEA CEREMONY

A tea class will be held at 10 a.m. Saturday at the Asia Pacific Cultural Center as part of a monthly tea series featuring the teas of different countries. This event’s focus is on tea in Vietnam. The cost of the tea class is $10 (or $5 for cultural center members). Following the tea class will be a cooking class at noon featuring Tokyo-style sukiyaki. The class is $25 (or $20 for members). More information at 253-383-3900 or asiapacificculturalcenter.org. Find the cultural center at 4851 South Tacoma Way, Tacoma.

FOOD HUB WORKSHOP

The Pierce Conservation District has organized a food hub workshop from 5-8 p.m. Nov. 18 at the Puyallup Library, 324 S. Meridian. Several agencies will discuss the creation of a food hub of some kind that could result in a public food market in Pierce County. Examples of different food hubs in the region will be presented and a discussion will be led covering the topic of a centralized facility for processing and distributing locally made or grown food. Forterra and Healthy Communities Planning will host the workshop, along with the Puyallup Watershed Initiative and Pierce County.

PASTA CLASS AT MARROW

Sixth Avenue restaurant Marrow will host a two-day pasta series Monday and Tuesday where students will learn to make pasta one evening, followed by a family-style meal the following evening. Chef and co-owner Matthew Schweitzer, the restaurant’s resident pasta maker, will co-host the class with chef Bruce Kalman, noted for his handmade pastas and seasonal menu at his restaurant, Union, in Pasadena, California.

The pasta making class fee is $125 and includes four hours of instructions, plus small plate appetizers and wine, beginning at 4 p.m. Monday. The dinner begins at 7 p.m. Tuesday and includes a family-style meal, wine and whiskey tastings. Cost of the dinner is $55. Reservations or questions at 253-267-5299. Find Marrow at 2717 Sixth Ave., Tacoma; marrowtacoma.com.

Sue Kidd: 253-597-8270

sue.kidd@thenewstribune.com

@tntdiner

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