Menu

CONTINUES FROM PAGE E7 potato salad, mac ‘n’ cheese, baked beans, barbecued chicken, and more. Live music will also be part of the fun.

Tickets for the Roast, which are $20, can be purchased in person at the Dugout Cafe. Their telephone number is 413-533-1799.

• On July 20, Max Hospitality, the catering arm of the Max Restaurant Group, will be presenting their always-a-sellout “July Means Corn” Chef to Farm event.

A multi-course outdoor dinner held at Rosedale Farms & Vineyards in Simsbury, the evening, as the event’s name suggests, focuses on one of the season’s most anticipated flavors, that of fresh sweet corn.

General admission to the event is $125, and tickets can be purchased online. This summer’s calendar of other Chef to Farm presentations can also be found at that web location.

• Hardwick Vineyard & Winery in Hardwick has put together a sommelier-guided tour of wine and the barbecue world. Planned for July 21 with a 6 p.m. start, the event, “Flights & Bites: Wine & Summer Barbecue Pairing Experience,” will be led by wine educator Missa Capozzo.

During the program

Capozzo will present five of Hardwick’s wine paired with foods typical of a summer barbecue menu — pasta salad, cornbread, pulled pork, and more. The objective of the exercise is to illustrate for participants some of the fundamentals of successfully pairing food with wine.

Tickets for Flights & Bites are available at Eventbrite. com; they’re $49 plus a convenience fee.

Hardwick Vineyard & Winery can be reached at 413-967-7763.

• Wheelhouse Catering of Amherst and Black Birch Vineyard of Hatfield are joining forces on July 22 to produce a five-course Farm to Table Dinner.

The evening begins at 6:30 p.m. with cheese, charcuterie, house-made pickles, and seasonal preserves.

Leading off the menu is a watermelon crudo with feta, which is in turn followed by the service of sweet corn vichyssoise garnished with crab salad. A seafood course features tomato-infused halibut, while an orange and olive-braised lamb shoulder will be presented as the main entree. The planned dessert is a raspberry clafoutis, finished with lemon curd and whipped cream. Five selected bottlings of Black Birch Vineyard wine will be poured, one with each course.

The dinner will be held at Black Birch Vineyard in Hatfield. Tickets are $125 plus a convenience fee and can be purchased online at simpletix.com.

Black Birch Winery picks up at 413-247-3300.

• On July 24, the Vanished Valley Brewing Company in Ludlow will be hosting a Midsummer Night Beer Dinner.

Scheduled to start at 6 p.m., the five course dinner will begin with cheese tortellini tossed with lobster and chorizo; Mexican street corn is to be the second course. The street corn will be followed in turn by a Caprese salad.

Smoked short ribs are being billed as the dinner’s main course, and the promised dessert is Vanished Valley’s own interpretation of s’mores.

Five of Vanished Valley’s beers and ales will be poured during the dinner.

Tickets, which are $60 per person, can be purchased on Vanished Valley Brewing Company’s website.

Hugh Robert is a faculty member in Holyoke Community College’s hospitality and culinary arts program and has nearly 50 years of restaurant and educational experience. Robert can be reached online at OffTheMenuGuy@aol.com.