Winemaker night at Everson Royce, Bruery at Cooks County, farm dinner at Fig

Everson Royce in Pasadena is holding a special winemaker flight night Friday night from 5 to 8 p.m. Winemaker Mark Adams from Saxum, where he is an assistant winemaker and from Ledge Vineyards, a solo side project in Paso Robles, will be on hand to talk wine. Get a taste with a $15 flight of Ledge Catacombs White 2012, Ledge Catacombs red 2011, California Soul red 2011 and Kazoo red 2011, all served with Heirloom LA Bread and specialty butters. On Saturday, the wine shop is offering a selection of rose from 2 to 6 p.m. for $15 per person. Featured wines include the Le Saint Andre 2012, the Cep 2012, Lorenza 2012 and the Domaine Tempier 2012.

155 N. Raymond Ave., Pasadena, (626) 765-9334, www.eversonroyce.com/

Cooks County is inviting the Bruery to pour a selection of its craft beers as part of an ongoing beer dinner series. The dinner will take place Tuesday between 6 and 11 p.m. with a menu comprised of oysters and horseradish, paired with a Hottenroth, pork rillettes with candied kumquats, along with a sour in the rye with kumquat, caramelized endive, prosciutto and fire-roasted stone fruit paired with Saison Tonnellerie, a grilled California duck breast paired with Mischief, and a black and tan ice cream terrine for dessert paired with a Mash & Grind. Dinner with beer pairings is $50 per person.

8009 Beverly Blvd., Los Angeles, (323) 653-8009
www.cookscountyrestaurant.com/Home.html
Fig is continuing its farm to table dinner series with a dinner featuring Weiser Family Farms on Wednesday. Starters include eggplant tots with a piquillo pepper ketchup, roasted Padron peppers, kalamansi and sea salt and potato and pig ear crispy chips. For the first course, goat cheese panna cotta, roasted beets, epazote and a pistachio vinaigrette, chilled carrot soup with rhubarb confit and carrot top coulis and roasted grape, onion jam and lardo tarte or flatbread. The second course will consist of a lobster and sea urchin escabeche, pardon pepper and nasturtium, eggplant terrine, green eggplant chip and espelette aigre doux and a squid ink buccatini or spaghetti with cuttlefish and basquez sauce. For the final course, crispy loup de mer, fingerling potato and chorizo sofrito, braised pork shank, preserved melon and nectarines and fingerling potato poutine with quesillo and rajas. The dinner is priced at $65 per person.

101 Wilshire Blvd., Santa Monica, (310) 319-3111, www.figsantamonica.com/

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