Wine then beer, in the clear
Hunter Smith, marketing manager of his family’s Afton Mountain Vineyards, is changing his poison of choice —at least in terms of his career. He’s putting his brewing diploma from Siebel Institute of Technology to work and opening Champion Brewing Company at 310 Avon St. (at the foot of the Belmont Bridge), where he’ll be head brewer. Smith will continue to work remotely for the winery (and on site during harvest), but the bottom line is this: We’ll have another very local beer option (in five different styles) by Thanksgiving.
Art you can eat
Blenheim Vineyards’ Artisan Series —a forum for craftspeople from chocolatiers to architects to share their vision—kicks off Wednesday, May 16 at 6pm with Gail Hobbs-Page of Caromont Farm. The former chef will share the story of her current life as a goat farmer and cheesemaker and you’ll watch a short documentary on artisanal cheese producers in the South. Part lecture, part Q&A, and part demonstration and tasting, the events will be held weekly, every Wednesday through June, and cost $15 (which includes a glass of wine for of-agers). Make your reservation at 293-5366 or blenheimartisan@gmail.com.
A consumable membership
There’s still time to secure your share of produce through Bellair Farm’s CSA program. If you’re on the fence, the farm is hosting an open house and orientation on Saturday, May 19 from 10am to noon, where you can meet farm manager Jamie Barrett, and hear more about Bellair’s well-priced membership (it feeds a family of four for the equivalent of about $27/week). The 22-week share starts next week and debuts with late spring/early summer goodies like arugula, mustard greens, kale, chard, lettuce, bok choy, beets, carrots, scallions, spinach, peas, and radishes. Visit bellairfarm.com for directions or call 262-9021 for more information.