Time to open wide for that gritty slime

My freshman year in college, I got myself a boyfriend. He was a senior. From California. So that was pretty heady stuff for me.

Plus, his family had money – including their own plane.

Now, when a guy like that tells a girl who grew up on Orchard Prairie that oysters on the half shell are sophisticated and delicious, there’s nothing to do but concur.

I will tell you now, however, they’re gross. They may be a fine source of vitamins and minerals, especially zinc – which is linked to male potency and explains the whole aphrodisiac thing – but, eww.

None of that seems to bother the fine folks of Tofino, on the west coast of Vancouver Island. For the ninth time, they’re throwing the annual Clayoquot Oyster Festival, a celebration of the area’s growing oyster farm industry.

The slimy fun starts Nov. 18 with “For the Love of Oysters,” a cocktail reception pairing wine with bivalves. The Mermaid’s Ball follows and, along a line of reasoning that escapes me, costumes are encouraged.

You can really dig into the material the next day. A morning farm boat tour will show you how oysters grow and what the farmers do to encourage them. Marine biologist Josie Osborne will continue your education with what the organizers call “an informative and entertaining talk on oysters.”

“On the Half Shell – What is an Oyster?” covers where they live, what they eat and the legends that surround them.

Saturday night wraps up with the Oyster Gala, where local chefs show you what they can make oysters do. And no such event would be complete without a slurping contest.

You’ll find a schedule at www.oystergala.com. Or call (250) 725-4222.

Travel on your stomach

The bivalve blowout reflects a mushrooming interest in culinary tourism, and Snohomish County – as it so often does – is leading the way.

Pack up your whisks and head that way to learn the art of the flambé, cheese making and more.

Everett’s Pacific Culinary Studio, for instance, offers classes in everything from bread baking to flambé to Thai cuisine. Upcoming courses include Knife Skills on Nov. 3 for $55; Holiday Tea Traditions on Nov. 12 for $35; and Wine, Cheese and Dessert Pairing on Nov. 17 for $45. There’s a long list at www.pacificculinarystudio.com. Or you can call (425) 231-9239.

In Edmonds, Resident Cheesemonger serves up free tastes of three different cheeses every Saturday. On the first Thursday of the month Strom Peterson, the monger himself, puts on a six-cheese tasting with a discussion on cheese-making, cheese history and wine pairing. Check www.residentcheesemonger.com or (425) 640-8949 for more information.

And in a curious combination of services, Kusler’s Pharmacy and Fine Gifts of Snohomish also schedules cooking classes in its new kitchen. There’s pasta-making, Victorian tea and etiquette, Asian cuisine and more. Call (360) 568-7787 for details.

First-run films

How did ski resorts and film festivals become the new peanut butter and jelly?

Sundance, of course, set the standard. And maybe people just needed an excuse to spend a few days dressing the part in Park City, Utah, without actually freezing their I-can’t-say-in-a-family-newspaper off on the slopes.

But Whistler jumped aboard the bandwagon in 2001, and they’re going great guns, too.

The first year’s menu of 13 features and eight shorts grew to a total of 92 films last year. The Whistler Film Festival’s 2005 lineup will be announced Nov. 4 for the Dec. 1 through 4 run. The entries vie for the $10,000 Borsos Award for the best new Canadian feature, the American Express People’s Choice for best feature, a $5,000 award from CBC Newsworld for the best documentary, and $500 for the best short.

The festival has also added the Best Mountain Culture Film Award this year. The winner will tackle history, arts, lifestyle, adventure, sports or environmental issues within the context of mountain people, places and experiences.

The festival gives a nod to skiers by scheduling most screenings and workshops in the afternoons and evenings. Watch the Web site (www.whistlerfilmfestival.com) for schedules and ticket information.

You can get your hands on early bird discounts on accommodations until Oct. 27. Nightly rates start around $84 U.S., and the specials are available at 10 hotels and resorts. Book at www.whistler.com or call (866) 299-6971.

Regional events

•Autumn Art and Craft Show, Oct. 29, Helena. More than 90 juried artists and craftspeople display their handmade wares. (www.visitmt.com, 406-449-4790)

•The Great Pumpkin Event, Oct. 29, Portland. The Portland Farmers Market hosts a carving contest, demonstrations by pumpkin experts and a kids’ costume parade. (www.portlandfarmersmarket.org, 503-241-0032)

•Athabascan Fiddlers Festival, Nov. 10 through 14, Fairbanks, Alaska. Native musicians crank out Indian, Scottish, Orcadian and French Canadian fiddle tunes. (www.explorefairbanks.com, 907-474-5503)