2/22: A cooking class with executive chef Shane Cash will be held at Rat’s Restaurant, Grounds for Sculpture, 16 Fairgrounds Rd, Hamilton. Learn how to prepare a four-course Farm to Table menu inspired by ingredients sourced from sustainable producers. Wine expert Alan Hallmark will present wine pairings and tastings to help you select the perfect wine for your dinner. Class size is limited to twelve. 6 PM; $300 for the four-class session. For reservations, call 609-584-7800.
2/22: A special VIP preview event, Taste of Atlantic City Restaurant Week, will be held at the Atlantic City Country Club, Shore Road and Leo Frasier Drive, Northfield, to benefit local charities. 6:30 to 8:30 PM; $25. For ticket information, call 888-228-4748.
2/23: A multi-course Stag’s Leap wine dinner will be held at David Burke Fromagerie, 26 Ridge Rd, Rumson. 6:15 PM; $105 plus tax and gratuity. For reservations, call 732-842-8088.
2/23: Restaurant Serenade, 6 Roosevelt Ave, Chatham, will host a Best Game in Town dinner, featuring game from the famed purveyor D’Artagnan. Company owner Ariane Daguin will be on hand to talk about game as guests enjoy a six-course menu paired with wines. 7 PM; $125 including wine, tax, and gratuity. For reservations, call 973-701-0303.
2/23: An Escoffier dinner will be held at Rat’s Restaurant, Grounds for Sculpture, 16 Fairgrounds Rd, Hamilton. Executive chef Shane Cash will use Georges Auguste Escoffier’s cookbook to create a unique meal paired with wines from France; 6 PM. For reservations and pricing information, call 584-7800.
2/24: Executive chef Gregg Freda will present a five-course seasonal wine dinner featuring the wines of Antinori at Casa Dante, 737 Newark Ave, Jersey City. Live music will be provided by the Don Carter Trio jazz band. 6:30 PM; $95 plus tax and gratuity. For reservations, call 201-795-2750.
2/24 and 2/25: A four-course dinner paired with Tenuta Rapitalà wines from Italy will be held at Salt Creek Grille, 4 Bingham Ave, Rumson. 6:30 to 9:30 PM; $75. For reservations, call 732-751-5134.
2/25: An Italian-Inspired, Locally Grown dinner with executive chef Christopher Albrecht from Eno Terra, Kingston, will be held at the James Beard House, 167 W 12th St, New York City. 7 PM; $170, James Beard Foundation members $130. For reservations, call 212-627-2308.
2/25: A vertical tasting of Bryant Family Cabernet Sauvignon will be held at Stage Left, 5 Livingston Ave, New Brunswick. 7 PM; $295. For reservations, call Alex Hall at 732-828-4444 ext 200.
2/26: A Sauces & Vinaigrettes cooking class inspired by Venice and taught by executive chef Todd Villani will be held at the Park Avenue Bar & Grill, 3417 Park Ave, Union City. For time and cost information and reservations, call 201-617-7274.
2/27: A Grand Marshal Dinner to support the 2011 St Patrick’s Day parade will be held at High Street Grill, 64 High St, Mount Holly. 4 PM; $55. For reservations, call 609-265-9199.
2/28: A five-course Glenmorangie Scotch & Steak Dinner will be held at the Strip House, Westminster Hotel, 550 W Mount Pleasant Ave, Livingston. 7 PM; $125 including tax and gratuity. For reservations, call 973-548-0050.
3/1: Craig McManus will teach a wine education class, which includes wines, artisanal breads, and imported cheeses, at the Ho-Ho-Kus Inn & Tavern, 1 E Franklin Tpk, Ho-Ho-Kus. 7:30 PM; $55 plus tax and gratuity. Guests are encouraged to have dinner prior to the event. For reservations, call 201-445-4115.
3/1: A cooking class with executive chef Shane Cash will be held at Rat’s Restaurant, Grounds for Sculpture, 16 Fairgrounds Rd, Hamilton. Learn how to prepare a four-course Farm to Table menu inspired by ingredients sourced from sustainable producers. Wine expert Alan Hallmark will present wine pairings and tastings to help you select the perfect wine for your dinner. Class size is limited to twelve. 6 PM; $300 for the four-class session. For reservations, call 609-584-7800.
3/3: A Wine vs. Beer Dinner will be held at Witherspoon Grill, 57 Witherspoon St, Princeton, featuring beers from Brooklyn Brewery. 6:30 to 10:30 PM; $123.75 including tax and gratuity. Call 609-924-6011 for tickets.
3/5: A Mardi Gras buffet will be featured at the Long Shots Bar & Lounge on the Clubhouse Level, Meadowlands Racetrack, 50 Rt 120, East Rutherford. 6 PM; $35.25 per person (excludes racetrack admission, tax, and gratuity). No reservation necessary. Go to www.meadowlandsracetrack.com for the complete menu, or call 201-THE-BIGM.
3/6: A charity wine dinner, Celebrity Chefs Reunite for Parkinson’s Research, will be held at Eno Terra, 4484 Rt 27 (Lakeview Ave), Kingston. A 3 PM VIP reception includes time to talk to chefs and enjoy photo opportunities, light stuzzichini, and wine, followed by a five-course Farm to Table dinner with wine pairings; $350. A 4:30 PM cocktail reception is followed by the five-course Farm to Table dinner with wine pairings; $200. For tickets and more information, call Eno Terra at 609-497-1777, e-mail [email protected], contact the Parkinson Alliance at 609-688-0870, or visit www.parkinsonalliance.org.
3/9: A six-course craft beer dinner with Rick Reed, owner of Cricket Hill Brewery, will be held at the Ho-Ho-Kus Inn & Tavern, 1 East Franklin Tpk, Ho-Ho-Kus. 7 PM; $48 plus tax and gratuity. For reservations, call 201-445-4115.
3/9: A five-course Beer Maker’s Dinner will be held at Rat’s Restaurant, 16 Fairgrounds Rd, Hamilton; 6 PM. For price information and reservations, call 609-584-7800.
3/10: The Whisky Guild Tasting Classic New Jersey, a dinner and tasting, will be held at the Madison Hotel, 1 Convent Rd, Morristown. 7 to 10 PM; $85. For tickets, call 877-3WHISKY or go to www.whiskyguild.com.
3/11 through 3/13: The New Jersey Food & Wine Festival will be held at Crystal Springs Resort, Route 94, Vernon, with special dinners, seminars, tastings, and more. For more information, log on to www.crystalgolfresort.com, call 973-827-5996 ext 3, or e-mail [email protected].
3/15: A Hendry Vineyards wine dinner with owner/winemaker George Hendry will be held at Stage Left, 5 Livingston Ave, New Brunswick. 7 PM; $129. For reservations, call 732-828-4444.