David Dixon 10 a.m., April 17
Brooks Wine Dinner
Five-course wine dinner with pairings celebrates Oregon's Willamette Valley's strong commitment to organic and biodynamic farming. Brooks sustainable approach to winemaking produces pinot noir and riesling. Enjoy four Brooks wines: Orange Citrus Bay Scallop ceviche with Rose of Pinot Noir 2011, Monkfish Curry Soup with Riesling Bois Joli 2011, Prosciutto-Wrapped Prawns with Pinot Noir Runaway Red 2011, Wild Boar Chops with Pinot Noir Janus 2011. Finish the evening with apple-almond galette, peach sorbetto and Tethy's Late Harvest Riesling. 619-223-2700.
- Age limit: 21+
- When: Tuesday, December 11, 2012, 6 p.m. to 9 p.m.
- Cost: $65