HAHN ESTATES WINEMAKER DINNER: 6:30 p.m. Mon., Cafe Ponte, 13505 Icot Blvd., Clearwater. Chef Chris Ponte's menu includes grilled scallops with citrus and fennel salad, grilled duck breast with lemon confit and upside down chocolate souffle, paired with Hahn Estates wines presented by winemaker Adam Lazarre in benefit winemaker dinner, live auction of signed wine bottles, chef dinners, more; $100 per person, inclusive. Proceeds benefit Abilities Foundation. Call (727) 538-7370, ext. 319, to reserve.
VINOY CHEF COOKBOOK DEBUTS: 3-7 p.m. April 14, Renaissance Vinoy Resort and Spa, 501 Fifth Ave. NE, St. Petersburg. Executive chef John Pivar's cookbook, Taste the Vinoy "Without Reservations", includes many of the appetizers, entrees and desserts featured at each of the Vinoy's five restaurants; Pivar will sign cookbooks from 3-4 p.m. and 6-7 p.m. Call (727) 894-1000, ask for concierge for more information.
TASTE OF TURNBULL AT O BISTRO: 6:30 p.m. April 14, O Bistro, 6661 Central Ave., St. Petersburg. Winemaker Jon Engelskirger presents Turnbull Vineyard wines, paired with chef Tyson Grant's menu, which includes crispy soft-shell crab, white peppercorn seared ahi tuna, tandoori braised short rib, rosemary grilled elk chop, chocolate friande; $75, plus tax and gratuity. Call (727) 381-1212 to reserve.
ZACA MESA WINE DINNER: 7-9:30 p.m. April 15, Cafe Alma, 260 First Ave. S, St. Petersburg. Tampa Bay Uncorked presents Zaca Mesa's Rhone-style wines from California's central coast, with Cafe Alma's menu pairings; $45, inclusive. Visit www.tampabayuncorked.org for tickets; for directions only, call 727 502-5002.
FLORIDA WINEFEST: April 15-18, Ritz-Carlton, 1111 Ritz-Carlton Drive, and other Sarasota venues. Annual winefest presents tastings from Sip and Stroll to elegant grand tastings, seminars, winemaker dinners, auction of rare wines; event prices range from $15 to $300. Visit www.floridawinefest.com or call 877 352-9463.
BERN'S WINEFEST: April 16-19, SideBern's, 1002 S Howard Ave., Tampa. Annual wine and food celebration with Classical Wines of Spain dinner, winemaker luncheon and seminars, grand tasting, all paired with chef Jeannie Pierola and Bern's Steak House and SideBern' culinary team's creations. Event prices vary; call 813 253-0358 or visit www.bernswinefest.com
TAMPA BAY VEGETARIANS: 11 a.m.-3 p.m. April 17, Lake Seminole Park, 10015 Park Blvd., Seminole. Join the Tampa Bay Vegetarians at family picnic with Italian buffet that includes eggplant rollatini, vegetarian lasagna, fettuccine with vegetables; $12 per person, plus $2 for nonmembers, includes tax and gratuity; kids 10 and younger, $6. Prepayment required, must be received by Sat. Call (727) 395-9890 to RSVP.
TAMPA BAY CULINARY CLUB: noon April 17, Pappas Riverside Restaurant, 10 W Dodecanese Blvd., Tarpon Springs. Tampa Bay Culinary Club members meet for a demonstration and sampling of Pappas menu favorites; $10. RSVP required; call (727) 789-2605.
TITANIC: THE MEAL: 7-11 p.m. April 17, Museum of Science and Industry, 4801 E Fowler Ave., Tampa. In conjunction with museum's Titanic exhibit, event duplicates the last meal served to first class passengers on the ship. Eleven-course dinner, each paired with a different wine: $175 per person, discount to MOSI members. Must reserve by Mon. Call 813 987-6000 or visit www.mosi.org
FLORA SPRINGS WINE DINNER: 6:30 p.m. April 19, Maritana Grille at Don CeSar Beach Resort & Spa, 3400 Gulf Blvd., St. Pete Beach. Executive chef Eric Neri presents five courses that include tequila and lime cured salmon, confit of duck with truffled polenta, Maine lobster cannelloni, roast loin of lamb and warm chocolate banana bread pudding, paired with boutique wines from Napa Valley's Flora Springs Winery; $100, plus tax and gratuity. Call (727) 360-1882.
Wine and beer tastings/classes
LOCATION, LOCATION, LOCATION: 6:30-9 p.m. today, Vintage Wine Cellars, 3629 Henderson Blvd., Tampa. Wine class shows how the same type of wine can have different tastes depending on where the grapes are grown; $25. Limited seating; call (813) 879-2931 to reserve.
WINES AROUND THE WORLD: 6:30-8:30 p.m. Fri., Got Wine, 662 Main St., Dunedin. Taste wines from zinfandel from California to cabernet sauvignon from Chile, riesling from Germany and more, paired with hors d'oeuvres at free tasting, or relax in the "wine garden" with port. Call (727) 736-4077.
SUMMERTIME WINES: 6:30 p.m. Fri., Uncorked Fine Wines and Accessories, 2706 Fourth St. N, St. Petersburg. Warm weather wines include riesling and pinot gris varietals at this week's tasting; $10, includes souvenir wine glass; proceeds benefit PARC. Call (727) 892-9463.
RED WINES OF THE WORLD: 6:30-9 p.m. April 14, Vintage Wine Cellars, 3629 Henderson Blvd., Tampa. Wine class demystifies the world of red wines. ; $25. Limited seating; call (813) 879-2931 to reserve.
BORDEAUX VS. CALIFORNIA CABERNETS: 3-6 p.m. April 18, B-21 Fine Wine & Spirits, 43380 U.S. 19 N, Tarpon Springs. Highly rated Bordeaux vintages from 1999, 2000 and 2001 couple with full-flavored cabernet sauvignons from California and Australia in tasting, with labels including Calon Segur, Silver Oak, Lynch Bages, Caymus. Limited seating, RSVP required; $25 before April 16, $30 for reservations made after April 16. Call 727 937-5049, ext. 210, or visit www.b-21.com to reserve.
Cooking classes
QUICK GOURMET, HEALTHY BREAKFASTS: Classes at La Maison Gourmet, 471 Main St., Dunedin, include: 30-Minute Gourmet, chef shows how to prepare two different meals in less than 30 minutes; menu includes chicken marsala, lemon Parmesan orzo, halibut with scallions; 6:30-9 p.m. Thur., $39.50. Hands-on Heart-Healthy Breakfast menu, approved by dietitian, includes "no hollandaise" eggs benedict, ham and tomato saute, asparagus frittata, fruit oat bran muffins, 6:30-8 p.m. April 14, $25. Call (727) 736-3070 to RSVP.
APRON'S CLASSES: Apron's Cooking School, Publix Supermarket at Shoppes of Citrus Park, 7835 Gunn Highway, Tampa. Teen's Terrific Pizza class uses a variety of crusts, such as french bread, flatbread and refrigerated dough, to create both classic and creative pizzas, 4 p.m. Sat., $25; Cooking for the Week class participants take home key ingredients to make dinner for two for four days, 6 p.m. Mon., $60; Mushroom Mania makes herb crusted lamb with portobello hash browns, rigatoni with wild mushroom ragout, shiitake beef stroganoff, 6:30 p.m. April 15, $30. Call to RSVP, (813) 926-4465.
"EAT ITALIAN, LEARN ITALIAN": 6-7 p.m. beginning Tues., Castellano & Pizzo Italian Gourmet Foods, 4200 S Henderson Blvd., Tampa. Five-week course immerses participants in the culture, customs, language and foods of Italy, creating a three-course meal at each class. Cost: $175, includes meals and materials. For registration or more information, call 727 866-6892 or visit www.learnitalian.us
THE ART OF PROFITEROLES: noon April 14, Bon Appetit Restaurant, 150 Marina Plaza, Dunedin. Chef Stephen demonstrates the art of making profiteroles filled with strawberry cream and chocolate sauce, then prepares lunch, including chilled potato leek soup, rosemary and sage rubbed roast game hen, or pork chop with onion sauce; $15, advance purchase required by Fri. To RSVP, call (727) 733-2151.
Contests
BEST CHEF COMPETITION: 7-9:30 p.m. Tues., La Maison Gourmet, 471 Main St., Dunedin. Chefs Eric Webber of Eric's New World Bistro in Palm Harbor and Robert Masson of Seven 17 South Howard in Tampa meet for culinary competition, each preparing meal from surprise ingredients. Spectators sample their creations and vote for their favorite: $50 per person (includes meal), portion of proceeds benefits Homeless Emergency Project. Call (727) 736-3070.
Send news of coming events at least two weeks in advance of the publication date to Food File, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731.
