Buzz Bites: Wine with Dinner, Wine with Books, and History of Mac and Cheese | To eat

Buzz Bites: Wine with Dinner, Wine with Books, and History of Mac and Cheese |  To eat

This week’s Buzz Bites salutes wine with dinner, wine with books, and a peek into the history of an epic comfort food.

At Fine Sheets Reservations are required at Resy.com for Thursday’s Spring Wine Dinner at Broadcloth at The Wool Factory, which includes Ankida Ridge and Early Mountain Vineyards. The meal starts at 6 p.m. and there is a limit of four people per group.

Select a four-course meal for $60 per person, a six-course meal for $90 per person, or the Chef’s Tasting Menu for $135, which includes eight to 10 dishes selected by Chef Tucker Yoder. Drink pairings are available.

Learn more about thewoolfactory.com/broadcloth or call (434) 270-0555.

At the Revalation VineyardsAuthor Andy Straka will be at Revalation Vineyard in Madison from 3 p.m. until sunset Friday for the latest event in the Book World Meets Wine World series. It’s your chance to watch the sunset, meet the author of “Split City,” and help support Adult and Family Education Services at the Literacy Council of Madison County, which will receive $10 % of daily revenue.

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For details, call (540) 407-1236 or email [email protected]

At the Charlottesville Melting Pot

The Charlottesville Melting Pot Thursday experience is energized by a few tasty talking points. Sweet Talk uses digital conversation starters to build anticipation for the evening dinner, which can enhance the evening for new couples getting to know each other and relationship veterans who always enjoy learning new things about their loved ones.

After making an online reservation, you will receive an email inviting you to send a digital invitation to your appointment via social media. Once you’re both seated at the table, you’ll use a QR code to find questions ranging from “What’s your favorite item dipped in melted chocolate?” to “What can I do more often to make you feel more appreciated?”

All of this food for thought may have you craving a four-course dinner of cheese fondue, fresh salads, appetizers and a bubbly chocolate fondue. Entree choices include filet mignon, teriyaki-marinated steak, herb-crusted chicken breast, shrimp, Atlantic salmon, and pasta with wild mushrooms. Also available are the Love Martini, which draws its flavors from Malibu rum, peach schnapps, cranberry juice and fresh strawberries, and the Pink Crush, which combines New Amsterdam Pink Whitney vodka with orange liqueur , white peach, orange juice and strawberries garnished with Prosecco. .

For reservations and details, go to https://www.meltingpot.com/charlottesvillle-va/thursdate-menu.aspx.

Chef James Hemings and Thomas Jefferson are often credited with building the popularity of macaroni and cheese in the new nation. From 1 to 3 p.m. on April 23, fans of one of the country’s favorite comfort foods can learn about the origins of the dish from Karima Moyer-Nocchi, a professor at the University of Siena in Tuscany, Italy.

Gayle Jessup White, Monticello’s public relations and community engagement manager, will serve as moderator for “The Story of Macaroni and Cheese.” Her new book, out in the fall of 2021, is “Reclamation: Sally Hemings, Thomas Jefferson and a Descendant’s Search for Her Family’s Lasting Legacy.”

Guests can choose to attend the hybrid event in person or online. Either way, you’ll be given recipes to try at home, but if you attend the event in person at the Howard and Abby Milstein Theater at the David M. Rubenstein Visitor Center in Monticello, you’ll get a chance to sample the macaroni and cheese as prepared during a live cooking demonstration by David Bastide, the Monticello’s executive chef.

The event costs $40 for in-person attendees and $25 for virtual guests. Head toward monticello.org for details and registration.