A couple of interesting wine-food pairing dinners coming up. . .

At view-rich 50 Ocean (50 S. Ocean Blvd., 561/278-3364) at the water’s edge in Delray, chef Blake Malatesta will be dishing up a five-course “surf ‘n’ turf” dinner with the wines of marine artist and noted wine geek Carey Chen (who will also be on hand). Look for courses like tuna with charred peaches and pickled radish on a Himalayan salt plate with Chen’s Pinot Grigio, carpaccio of Florida lobster with fingerling potato chips and caviar cream with his California Sauvignon Blanc, and oxtails braised Bourguignon style with the Carey Chen Grand Slam, a blend of Cabernet Sauvignon, Merlot and Cabernet Franc. Dinner begins at 6 p.m. on Tuesday, July 30. Cost is $75 and you need to make rezzies by calling the restaurant.

They’ve also got a special wine dinner happening at Max’s Harvest (169 NE 2nd Ave., 561/381-9970). At 7 p.m. on Tuesday, July 23, Dennis Max’s “farm to fork” eatery just off Delray’s Restaurant Row (aka, Atlantic Avenue) will be featuring the wines of Charles Krug to go along with a four-course meal prepared by chef James Kampper. Among the pairings: bay scallop crudo with with the 2012 Sauvignon Blanc, crispy pig ear salad with frisee and plum sauce with Krug’s 2010 Cabernet Sauvignon, and coffee-crusted New York strip with beef cheeks, English pea gnocchi and carrot confit with another 2010 Cabernet. Cost is $75 per person; call the restaurant for reservations.