Cooking with wine
Blenheim Vineyards has recently renovated the circa 1846 house that’s adjacent to the property for classes and special events. On Wednesday, March 21, from 6-9pm, the kitchen will get a workout when Le Cordon Bleu-trained Tom Whitehead of Sandy Motley Catering hosts the first in a series of cooking classes. The menu—lamb prepared three ways, fresh asparagus with hollandaise sauce, a spring rice pilaf, and dessert—speaks to the glory of spring. The $75 cost per person includes wine pairings with the meal. Call Kathy at 962-4241 for reservations.
One-night wonder
Chefs from Mas, tavola, Orzo, Palladio, and Keswick are working on their night off Sunday, March 25, to bring us a pop-up restaurant called Grass & Grub on the stage of The Jefferson Theater. The theme —lions and lambs—refers to March’s tendency to roar in like a lion (as in, 5" of snow) and trot out like a lamb. The three-course American Contemporary gastropub-inspired menu will feature locally grown food and goods, and entertainment (beyond the culinary kind) will come from local bluegrass band The Best New Recipe. The $50 cost per person does not include tax, gratuity, or the wine, beer, and prohibition-era libations on tap. Seating starts at 5pm and it’s going fast, so e-mail grassandgrub@jeffersontheater.com for reservations.
Debuting with wining and dining
Hamiltons’ at First & Main hosts its first wine dinner Tuesday, March 27 at 6:30pm in the private dining room. The dinner will feature four local-based courses from Chef de Cuisine Jeanette Peabody, paired with the wines of Michael Shaps, a 17-year veteran of the Virginia wine industry. The intimate size of the dinner will allow for an informal discussion of our growing industry. The $65 cost per person excludes tax and gratuity. Call 295-6649 for reservations.