Indulge in an elaborate food tour

We’re one week into the new year, and if you’re tired already of the virtuous eating and moderation in all things that your resolutions have forced upon you, put a little decadence on your docket.

From Feb. 23 to 25, the Metropolitan Hotel in Vancouver, B.C., is offering up its version of the chain’s “elaborate series of all-inclusive, over-the-top gastronomic-themed weekend stay packages.”

According to its Web site, the Metropolitan created these packages to address “travelers’ appetites for culinary tourism.”

They did it just for you. Isn’t that sweet?

So you can hardly turn them down. It would just be bad manners to deny them the opportunity to place “one gastronomic gem after another” before you. Besides, after seven days of denial, you owe it to yourself.

In addition to foisting delicious temptations upon you, “Streets of Gourmet” takes you on behind-the-scenes tours and presents you with demonstrations by top chefs and winemakers.

The welcome reception kicks things off with a sampling of hors d’oeuvres and wines from the cellar of Diva at the Met, the hotel’s in-house restaurant.

Your tour of indulgence also includes a visit to Granville Island Market with Eric Pateman, president of Edible British Columbia; a meet-and-greet with Vern Lambourne, the brewmaster at Granville Island Brewery; and a field trip to Vancouver’s Chinatown with local food writer Stephanie Yuen.

The latter encompasses an inside look at a Chinese meat shop, grocery store, fish market, bakery and herbal store, and lunch at Yuen’s favorite dim sum spot.

Back at the hotel, you’ll get a private cooking lesson with Ray Henry, Diva at the Met’s executive chef. And if it’s possible you’re still hungry, tuck into a six-course tasting menu paired with wines at the chef’s own table.

All that, plus accommodations for two and luxury sedan service from the airport, starts at $999 Canadian. Book by phone at (800) 667-2300.

You can learn more about the hotel and Streets of Gourmet by visiting www.metropolitan.com.

Wine by the numbers

If you like your debauchery a little closer to home, hie thee to southeastern Washington for Walla Walla Wine 101.

According to the release the organizers sent me, the program is intended “to educate guests on all aspects of winemaking and tasting.”

If you want to tell yourself you’re doing it for the edification, go right ahead. But we all know it’s just an excuse to drink all day.

And we’re OK with that.

The comprehensive session runs three times – on Feb. 17, and March 10 and 24 – so you can work your tippling in at your convenience. Or if you need remedial instruction, the schedule affords you the chance go back for another try.

Here’s the curriculum:

“Wine is Made in the Vineyard: Terroir 101” introduces you to the geological landscape of the Walla Walla Valley. And you know it’s a legitimate academic course because it has a colon in the title.

Your instructor, Kevin Pogue, a geology professor at Whitman College, will take you to visit a local vineyard. There, you’ll meet Stan Clarke, lead instructor at the Walla Walla Community College Institute of Enology and Viticulture, and learn about the life cycle of the vine.

“Wine Appreciation 101” covers the etiquette of wine-tasting, knowledge you’ll have an opportunity to try out on six local products.

“Basics of Food and Wine Pairing 102” offers a how-to over lunch at 26brix Restaurant.

Finally, three local winemakers discuss barrel aging and blending in “Winemaker for a Day: Blending Basics 200.”

Pedagogy takes a back seat to consumption with the Graduation Feast, also at 26brix. Sommelier Robert Ames will take you through the four-course celebration, providing pairing tips along the way.

The day’s instruction comes with overnight accommodations, educational materials, meals, wine, commemorative glass and transportation to all food and wine events for $540.

Make your reservations by calling (509) 522-4717. There’s also information about the world of Walla Walla wine at www.wallawalla.org.

Regional events

•”Bodies: The Exhibition,” through April 1, Seattle. Apparently, so many people wanted to get a look at the exhibit’s whole-body specimens and dissected organs – nearly 135,000 of you so far – they’ve extended the run for three more months. (www.bodiesthe exhibition.com/206-344-5200)

•Frost Fever/Winterfest, Jan. 27 and 28, Missoula. Revel in the season with snow volleyball, softball, football, broom ball, snowshoeing and more. ( www.visit.mt.com/ 406-258-3755)

•Winter Games of Idaho, Jan. 26 to Feb. 25, throughout Idaho. The state’s official amateur winter sports competition includes ice hockey in Salmon, Idaho Falls and Boise; curling in McCall; and ski and board events on Pomerelle, Silver and Brundage Mountains, and at Tamarack Resort, Lookout Pass and Bogus Basin. (www.wintergames ofidaho.com/800-442-3794)