Late October dining
Note to readers: Beginning Oct. 25, ‘‘A la carte’’ will appear regularly in the Wednesday Food section.
It’s an exciting soup of a season — wine dinners, harvest galas, cooking lessons, and demonstrations for Head of the Charles spectators. Bundle up in your favorite jacket or sweater and head out for fun.
Bistro 5 in Medford celebrates autumn Monday with a dinner to benefit local farmers’ markets. Chef Vittorio Ettore plans such dishes as carrot-vanilla soup; pumpkin risotto; River Rock naturally raised beef with parsnip puree; and apple crepe with ginger ice cream and caramel sauce. The dinner, which starts at 6:30, costs $125 and will benefit the Federation of Massachusetts Farmers’ Markets. 781-395-7464. bistro5.com
Rowing fans in town for the regatta can get some food lessons on Saturday and Sunday when the Cambridge restaurant Conundrum plans demonstrations at the Weld Boathouse. On Saturday, from 2 to 4 p.m., chef-owner Eric Wernsing will carve a whole yellowfin tuna and prepare sashimi, tuna tartare, and charred tuna. On Sunday, pastry chef-owner Jennifer Pearson will make chocolate truffles, dipped marshmallows, and fudge from 2 to 4 p.m. The demonstrations and desserts are free, as are samples of the food. 617-868-0335. conundrumrestaurant.com
UpStairs on the Square plans its annual steak-and-Scotch dinner Wednesday. Four single-malt Scotches will be matched to Caesar salad, prime steak, and vegetables. Dessert will be apple brown Betty with house-made vanilla ice cream. Cost of the dinner, which will begin at 6:30, is $75. 617-864-1933. upstairsonthesquare.com
Stonehedge Inn in Tyngsborough plans a Beaulieu Vineyards wine dinner Monday. Some of the dishes and pairings will be spiced crab timbale with mango chili vinaigrette with 2005 sauvignon blanc, Napa Valley; pan-seared haddock with braised endive and black beluga lentils with 2004 chardonnay, Carneros; and grilled sirloin with creamed butternut squash and sauce Madeira with 2003 Tapestry. The dinner, which begins at 7, is $115. 978-649-4400. stonehedgeinn.com
Learn tips to help you improve your pie-making skills Saturday at blu in the Sports Club/LA. Pastry chef Lynn Moulton will demonstrate making a crust and apple and pumpkin fillings. Each participant takes home recipes and a pumpkin pie. Class, from 1:30 to 3 p.m., costs $35. 617-375-8550. blurestaurant.com.
