Wine, beer and cebiche


Wine dinner pairs Biggio Hamina and Rhythm Cafe

Join the winery folks from Biggio Hamina in McMinnville, Oregon, on March 24 as they pair their wines with Chef/Co-Owner Ken Rzab’s food at Rhythm Café (3800 S. Dixie Highway, West Palm Beach, 561/833-3406), for the year’s first wine dinner there. Starting at 6:30 p.m., for $75 per person, the menu features poached salmon (with a Riesling), coconut linguine (with a Gewurztraminer), savory basil pesto crepe (with a Pinot Noir), Poitrine de Poulet Sauvage Champignon Chasseur (with another Pinot Noir) and a risotto cake with a red wine. Call Tuesday through Sunday between 3 p.m. and 6 p.m. for reservations.

Beer tasting at The Brass Tap

For the beer lovers, there’s a six beer tasting at The Brass Tap (950 N. Congress Ave., Suite J100, Boynton Beach), on March 16. From 7:30 p.m. to 9 p.m., sip beers that represent “a range of seasonal styles.” Learn about color, aroma and flavors. Space is limited to 20 people, so reserve online.

Learn to cook cebiche: Mandarin Oriental Miami

Travel through Peru on March 18 with Executive Chef Diego Oka (pictured) from La Mar at Mandarin Oriental Miami (500 Brickell Key Drive, Miami, 305/913-8358), as he demonstrates the traditional cebiche, with the cooking technique of marinating fish in lime juice, and a selection of causas (mashed potato topped with seafood). The class, which costs $100 and lasts from 6 p.m. to 7:30 p.m., includes a cocktail lesson about making Pisco Sour, too. Reservations are needed. Coming up on the schedule: Springtime flavors on April 9 with Chef Murray of Azul.