Your first November foodie fling should be Park and Vine’s “Vegan Love Fest” Dinner Party on Nov. 11 from 6-8 p.m. Get vegan Thanksgiving inspiration from local restaurants and food purveyors including Five Star Foodies, Lavomatic, Loving Cafe, Lucky John Market, Melt, Myra’s Dionysus, Naturally Yours, Tucker’s Restaurant and World Peace Jubilee. Registration is $11. Proceeds benefit Live Green Planet Eco Garden Project in Over-the-Rhine. RSVP to email@example.com or 513-721-7275 before Nov. 10.
If you’re looking for even more vegan love, check out Park and Vine’s Traditional Vegan Thanksgiving with Chef Mark Stroud Nov. 14 from 11 a.m.-1 p.m. Registration is $36. RSVP to firstname.lastname@example.org before Nov. 12.
Next, you won’t want to miss Nectar Restaurant’s Pumpkin, Savory and Sweet dinner on Nov. 19. At local organic Turner’s Farm, feast on pumpkins like the Connecticut Field, one of the oldest varieties of pumpkins of Native American origin, as well as winter squashes like Delicata and Acorn.
The last stop on your whirlwind November food tour should be World Food Bar’s “Thanksbrewing” on Saturday, Nov. 21, from 7-10 p.m. The hors d’oeuvres alone include Duck Confit Nachos, Truffled Parmesan Pop Corn, Mereguez Sausage Corn Dog with Beer Cheese and the Wild Mushroom Quesadilla (the veggie option). The price is $55 and includes all food and beer pairings. Vegan and vegetarian options are available. The location of the dinner club is kept secret until the day of the event. For reservations, contact Micah Paldino at 513-381-7676 or e-mail at email@example.com.
If you like to cook and drink as much as you like to eat, you’ll also want to check out the EQ classes and wine tastings at the Party Source cooking school. This Saturday offers “You Ain’t NEVER Heard of This Grape!” a clearly unpretentious wine tasting from 1-3 p.m. Cost is $20 and includes a $5 gift card. Later that night, you can enjoy “Great Beef – No Bull!” from 6-8 p.m. Cost is $60. Learn everything you wanted to know about beef and enjoy New York Strip with Blue Cheese and Herb Crust, Beef Tenderloin with Red Wine Shallot Sauce and Spicy Cumin Beef Stir Fry, among others.
If you’re still in the mood to eat later that week, consider A Taste of World Food Bar on Monday with Chef Josh Campbell. Enjoy Chilled Cauliflower Gazpacho with Grilled Bread, Smoked Onion Marmalade and Jerez Reduction Sous Vide of Kobe Beef with Butternut Squash Creme Brulée and Asparagus and Au Jus. Cost is $60.
For other November EQ events and times, visit thepartysource.com. Reserve a spot by calling 859-655-3635.
CONTACT HEATHER SMITH: firstname.lastname@example.org