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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.

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.

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.

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.

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.

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