Feb. 22, Great Barrington
Prairie Whale French Wine Dinner: Nejaime’s Wine Cellars and Prairie Whale present their first dinner collaboration. Discover wines from small and independent French producers, paired with a 5-course meal and introduced by Louis/Dressner Selections’ own Kevin McKenna. 6:30 p.m.
Feb. 22, Dalton
Taste of the Berkshires The 10th annual event will also celebrate the Junior League of Berkshire County’s 85th anniversary. Sample popular menu items and meet chefs from restaurants throughout the Berkshires. The Stationery Factory, 5-8 p.m.
Feb. 23, Poughkeepsie
Shadows on the Hudson VIP Scotch Dinner: Experience a gourmet 4-course meal prepared by Executive Chef Nick Brower. Each dish will be paired with a unique style of single malt scotch. $49. 7-9 p.m. Make your reservations by calling (845) 486-9500.
Feb. 26, Chatham
The People’s Pub Yummy Kitchen Pop-up: Chef Eliah Gardner and his future food truck venture Yummy Kitchen visit the restaurant, offering Vietnamese and Thai cuisine. 5–10 p.m.
March 9, Pittsfield
Berkshire Hills Country Club Wine tasting to benefit the Pittsfield Education Foundation, a grassroots organization recently established to support the city’s students and teachers. Enjoy wines from around the world, craft beers, light fare, raffle prizes and a silent auction. 6-8 p.m.
March 13, Hyde Park
Culinary Institute of America Ristorante Caterina de’ Medici presents a Festive Pasta Dinner — a five-course dinner with paired wines, featuring pasta fagioli, followed by butternut squash ravioli, traditional lasagna and veal ragù rigatoni. Dinner is topped off with a chocolate agnolotti. 6 p.m.
March 21, Chatham
The People’s Pub Four Chefs, One Kitchen: a four-course dinner and cocktail pairings (optional) prepared by Chef Gabriel Pollow of The People’s Pub, Chef Eliah Gardner of Yummy Kitchen, Chef Matthew Hughes of Savoy Taproom and Chef Dimitrios Menagias of The City Beer Hall. 5–10 p.m.
March 28, Hyde Park
Culinary Institute of America American Bounty Restaurant presents a beer dinner — a menu of pub fare (everything from fried chicken and waffles to ale-battered fish and chips) complemented by six different craft beers. All were created at the Brewery at the CIA, including the award-winning Stay Sharp Saison. 6 p.m.