Dinner down on the farm
Hill & Holler, the fundraising farm-based events planner, will hold its second dinner on Sunday, January 29 at 5pm. $100 will buy you a seat in the newly renovated and fully heated CSA barn at Bellair Farm, where Clifton Inn Executive Chef Tucker Yoder will work his magic on Bellair’s pork and winter produce from the farms that sell through the Local Food Hub. E-mail hill.holler@gmail.com for reservations or inquiries.
Meata-balls on West Main
Work on the Main Street Market Annex—the old auto shop building at 513 W. Main St. —has begun, and will house similarly food-focused businesses as the Main Street Market across the street. First place to set up shop will be One Meatball Place, where owner Richard Zakin will serve, yup, meatballs, but made with high-quality meat (and fish).
Boxed brunch
On Sunday, January 29 from 10am until 3pm, roving chef and bread baker Rick Easton will be at The Box to serve a brunch of thoughtfully sourced, hand-crafted food (he calls his eggs poached in a spicy tomato sauce “eggs in purgatory”) in the $4-10 range, with strong coffee and equally strong Bloody Marys to set your weekend right again. No reservations, and the place is just bigger than a bread box, so be prepared for a wait.
NoBull on a Bodo’s bagel
Bodo’s has begun sandwiching the lentil-, barley-, and vegetable-packed NoBull gourmet veggie burgers between its holey delights and topping them with whatever floats your boat.
It’s time for wine dinners
Relative newcomer Tempo will host its first wine dinner on Wednesday, February 1 at 7pm, highlighting Italian wines from importer Diego DeCorte. Five wines from four different regions in Italy will be paired with five courses from Executive Chef Mark Henrichs for $65 per person.