Varanese

This week’s food events include a feast, a fundraiser and a ‘BYOB’ wine dinner

There’s never a shortage of restaurant centered events in this town. Take a glance at what’s going on just in the first half of this week.

Varanese Restaurant, host of some of the city’s most entertaining wine dinners, is hosting a Trinchero “BYOB” (Build Your Own Bordeaux Blend) Wine Dinner on Tuesday, March 26. The evening begins with a reception at 6:30 p.m. and dinner at 7.

Steve Patton, regional manager at Trinchero Family Estates, will be the special guest speaker for the five-course dinner paired with wines from Trinchero.

At the end of dinner, each table will have a chance to create and present their own unique red blend to a panel of judges.

Cost is $65 per person (plus tax and gratuity) and reservations can be made by calling 502-899-9904 or emailing letsdine@varanese.com. Click here to see the evening’s menu.

 

St. Charles Exchange
St. Charles Exchange

St. Charles Exchange: The gang is celebrating its successful James Beard House dinner (held in New York last month) by having an after-party on Wednesday, March 27.

During the event, beverage director Colin Shearn, executive chef Patrick McCandless and sous chef Tyler Powell will recreate some bites and beverages served during their Big Apple bonanza.

The event will also raise funds for APRON, an emergency financial relief fund established to help restaurant employees.

The party runs from 5:30-7:30 p.m. and costs $30, $5 of which will be donated to APRON. Call 502-618-1917 to reserve your spot.

You say you don’t know much about St. Charles Exchange? Click here to read a profile on the place in our Spring Issue.

 

Jeff Ruby's
Jeff Ruby’s

Jeff Ruby’s Steakhouse: You like Kobe beef? It’s on the menu at a pair of Paul Hobbs wine dinners set for March 27 and 28. Matt Hobbs, Paul’s brother and Eastern U.S. manager for Paul Hobbs Wines, will be the special guest speaker. Each of four courses will be paired with a Paul Hobbs wine.

Cost for the dinner is $100 per person (tax and gratuity not included). It starts at 6:30 p.m., followed by dinner at 7. For reservations, please contact John Wilson at 502-584-0102.