666 NIGHT: The Swiss (1904 S. Jefferson, Tacoma) offers six wings and six beers from 4 p.m. to close every Wednesday. The wings come in three levels of heat.

BREWER'S NIGHT: Farrelli's Wood Fire Pizza in Dupont (1590 Wilmington Dr.) will discount Mac & Jack's beer and throw in a DJ and raffle prizes at 7 p.m. Wednesday, Nov. 24.

THANKSGIVING DINNER: Paddy Coyne's Irish Pub (815 Pacific Ave., Tacoma) will serve a traditional Thanksgiving dinner with Irish charm Thursday, Nov. 25 from 4 p.m. to 1 a.m. The cost is $14.95 per person. For details, call 253.272.6963.

COOKING WITH THE CHEFS: Pacific Grill in downtown Tacoma invites guests to take a seat in their kitchen and watch the chefs in action Nov. 27. Questions are encouraged. The cost is $75 per person. Reserve your spot at 253.722.1480.

WINE DINNER: Duke's Chowder house in Tacoma (3327 Ruston Way) hosts a five-course Constellation Wine Dinner at 6 p.m. Wednesday, Dec. 1. The cost is $70 per person. Reserve your spot at 206.985.9466.

GIFTS FROM THE PANTRY: From soup to nuts, learn to assemble ready-made culinary ingredients for gifts from 9-11 a.m. and 1-3 p.m. Thursday, Dec. 2 at the Bayview School of Cooking (516 Fourth Ave., Olympia. The classes are free, but reservations are required at 360.754.1448.

COOKING WITH ITALIAN GRANDMOTHERS: Author Jessica Theroux will sign her book, Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily, at 7 p.m. Friday, Dec. 3 inside The Mark (407 Columbia St., Olympia). Aperitifs are a certainty.

FESTIVUS: Minoela (604 Fawcett, Tacoma) will host a holiday wine, chocolate and coffee boutique Saturday, Dec. 4 from 9 a.m. to 4 p.m.

TIGHTWAD TUESDAY: Every Tuesday Hell's Kitchen serves $2 tacos, $2 wells and $2 beers. Get on it at 928 Pacific Ave. in Tacoma.

NOSH LEAGUE: As part of the Weekly Volcano's new Nosh League, you can meet up with like-minded foodies at locally owned restaurants and businesses and take advantage of special discounts, win restaurant gift certificates, and learn tips from chefs and food producers. To join, click here.

Send restaurant and bar news and tips to dish@weeklyvolcano.com