However that saying goes about March weather’s lions and lambs, it’s still winter. Warm up with rye libations and plates of grilled heirloom carrot “tartare,” blue cheese bread pudding and heritage pork steamed buns gleaming with hoisin lacquer. For dessert? Chocolate and ginger — and a whiskey nightcap, of course.
WhistlePig Whiskey Dinner: Thursday, March 8, 6:30-9 p.m., Junction at the Essex Culinary Resort & Spa, Essex Junction. $75; preregister. Info, 764-1489, essexresort.com.
More food events
Abanaki Indigenous Seeds With Frederick M. Wiseman, PhD: A daylong workshop gives a comprehensive introduction to the preservation, science and spirituality of Vermont’s indigenous crops, with tips on cultivation and seed-saving techniques. Saturday, March 10, 10 a.m.-5 p.m., Vermont Center for Integrative Herbalism, Montpelier. $36-45; preregister. Info, vtherbcenter.org.
‘The Office’ Cocktail Dinner: The cast and crew of Mary’s Restaurant and Stonecutter Spirits team up for a four-course cocktail adventure inspired by the shenanigans of the Dunder Mifflin Paper Company, as told in the TV series “The Office.” Saturday, March 10, 6:30-8:30 p.m., Mary’s Restaurant at the Inn at Baldwin Creek, Bristol. $69; reservations required. Info, 453-2432, baldwincreek.net.
Botanical Gin Lab With William Codman: Industry expert William “English Bill” Codman digs deep into the history and process of Britain’s favorite beverage, exploring how different botanicals influence the spirit’s flavor. Tuesday, March 13, 1-3 p.m., Hotel Vermont, Burlington. Free; preregistration required. Info, 651-0080, hotelvt.com.
This article appears in Mar 7-13, 2018.
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