Wine, beer and cebiche

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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.