• Vegan with wine: Both for reasons of health and concern over cruelty to animals, more and more people are living the vegan lifestyle. And many vegans love wine, indeed. So on Sunday, July 28, Steve Sprague, executive chef at J’s at Nashoba Valley Winery, explains how certain wines pair well with vegan delights. Sprague is preparing artfully crafted vegan foods that contain absolutely no animal products. Even meat eaters will be astounded. It’s $25 a person and starts at 3 p.m. Nashoba Valley Winery, Outdoor Pavilion, 100 Wattaquadock Hill Road, Bolton. Call 978-779-5521 or visit nashobawinery.com/events.html.
• Dishing fancy: It’s not only fun to make your food fancy, but also the dish upon which it sits. The Worcester Center for Crafts leads a workshop on Saturday, July 26, on how to make a decorative enamel dish. This one-day workshop teaches the basics on how to approach enameling on a concave form. Students take home their own colorful dish. It’s $45 with a $25 materials fee, and the class runs noon to 4 p.m. 25 Sagamore Road. Call 508-753-8183.
• Mmmmmm beer: Cannery Hall at 12 Crane St. in Southbridge hosts its Summer Beer Fest, sponsored by Honest Town Brewery, on Saturday, July 26, from 2-7 p.m. It features live music, great food and the official debut of Honest Town’s newest: Summer Hefeweizen. Admission is free. Call 508-764-1100.
Wine tastings? New chef? New menu items? Breakout of salmonella in your favorite restaurant? Opening a new place? Expanding? Eat something good? Eat something bad? Did your mom win a pie recipe contest? If it’s directly or indirectly related to food and drink, we want to hear about it. Direct any and all of your juicy foodish news and tidbits to Charlene at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it , or call 508-749-3166, ext. 245.
