Napa and Co continues its Winter Wine Series on Monday March 9. This session is entitled “Barolo Madness” and costs $85 per person.
Tigin Irish Pub in Stamford is counting down to St. Patrick’s Day! On Tuesday March 10 at 8pm, participate in a “Super Paddy’s Day Pub Quiz” all about Irish heritage. Special prizes will be given all night. It’s always free to play and new teams are welcome!
On the 2nd Tuesday of every month, Plan B Burgers will host a bourbon cocktail competition. Each month, the showdown will take place at a different Plan B location and feature a new bourbon and a new secret ingredient. The first round will take place Tuesday, March 10 at Plan B West Hartford.
On Wednesday March 11, join Bernard and Sarah at 109 Cheese & Wine for a special cooking class.They will teach you how to pull together a fabulous buffet – using 5 ingredients or less! There will even be wine pairings by 109 Cheese & Wine. $90 per person, 7pm.
Harry’s of Fairfield will host a Turkish Wine Class on Wednesday March 11. Guest Teacher Selim Zafer Ellialti, Owner of Suvla Vineyards, will teach you all about the compelling history of one of the world’s oldest winemaking regions. You will also taste the Suvla wines, which are organic and revered by critics. This event costs $35 per person and lasts from 7-9pm.
Elm City Community Market, Inc., an employee-owned marketplace located in the heart of New Haven, will be holding several tasting events and celebrations throughout the month of March. Tuesday March 10 they invite you to “Mardi Gras ECM Style!” At 5:30 pm, they’ll display the tastes of New Orleans for customers to sample and purchase.
On Thursday March 12, Mikro, located in Hamden, will pair Two Roads Beer with breakfast fare… for dinner! It takes place from 6-9pm.
Also on Thursday, visit Golden View Firenze in Greenwich to have lunch with the President of the Consorzio Vernaccia di San Gimignano and owner of the Cesani Winery. The cost will be $50 per person with tax and gratuity included. Call 203-817-0919 or visit our website gvfct.com for reservations.
On Friday March 13, Al’s 1 on Connecticut Avenue in Norwalk invites you to a St. Patrick’s Day Irish Whiskey Tasting! From 4-7pm, enjoy four flavors of Kennedy’s Irish Whiskey: Original, Honeyed, Spiced, and Chilied. The whiskeys herald from West Cork, Ireland.
Also on Friday, Stew Leonard’s of Newington is offering a kids St. Patrick’s Day cooking class. On the menu: a healthy Sheppard’s Pie, Irish cupcake, green snacks, and Patty’s Day punch. It goes from 6-8pm and costs $25 per child for ages 6-12. Ages 2-5 can enjoy a toddler version of the class that day from 9:30am-10:30am.
Wine and Chocolate Pairings are offered every Friday, Saturday and Sunday from 11am-5pm at Sunset Meadow Vineyards. See the website for more details: http://www.sunsetmeadowvineyards.com/events-happenings/
Taste of New Haven Tours continue this weekend with the “On the 9” tour at 3pm on Saturday and the the “Theatre District Tour” at 12pm on Sunday. Visit https://www.zerve.com/TasteNewHavn/Calendar to see participating restaurants and details.
Kid’s eat free at Mama’s Boy in Norwalk on Saturdays from 5-6:30pm.
Little Pub Wilton is hosting a Maine beer dinner on Sunday March 15. 5 courses will be served, each paired with a different Maine draft beer. Tickets are $65 per person and advanced reservations are required. Email email@example.com for a reservation form.
Also at Little Pub Wilton, enjoy a “Dogfish Safari.” Through March 17, come in, drink a Dogfish beer, get your card punched, and win dogfish stuff.
A destination with one of the Northeast’s hottest and growing culinary scenes, New Haven will host the spring edition of its bi-annual NEW HAVEN RESTAURANT WEEK from March 22 – 27, 2015. This twice-a-year celebration of New Haven’s cuisine culture is an opportunity for diners to experience limited-time, discounted menus at some of the city’s most celebrated eateries. 32 New Haven restaurants will offer special three-course, prix fixe menus for both lunch and dinner. /home/2015/3/4/new-haven-restaurant-week-march-22-27-2015.html