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For the week of April 26 through May 6

Restaurant and food happenings this week

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On Wednesday, April 26, The Weathervane at A Southern Season in Chapel Hill is hosting an Italian wine dinner with Clint Harris of Winebow Distributors. Executive Chef Patrick Cowden is creating Italian foods with sizzle, flavor and flair to complement an array of wines spanning the Italian peninsula. The 7 p.m. dinner costs $55 plus tax and gratuity; call 929-9466.

On Thursday, April 27, The Fearrington House Restaurant in Pittsboro is hosting a wine dinner at 7 p.m. Executive Chef Graham Fox has designed a five-course menu to complement the New Zealand wines chosen by Sommelier Stacey Sondek; the fourth course features New Zealand lamb rack with roasted garlic, broccoli rappini and fava beans paired with Craggy Range Le Sol Shiraz. The cost of the hors d'oeuvres reception, dinner and wines is $155 per person. Call 542-2121 for reservations.

On Monday, May 1 at 6:30 p.m., Crook's Corner in Chapel Hill is hosting the 2006 Shrimp & Grits Tour. This inaugural fundraiser for The Oxford American magazine will feature food by Crook's award-winning chef (and author of Seasoned in the South) Bill Smith, readings by North Carolina's own Will Blythe and Allan Gurganus, plus wine and beer by Lex Alexander of 3 Cups. Tickets are a tax-deductible $100 per person. RSVP to tammy@oxfordamericanmag.com or 501-450-5376.

On Monday, May 1 at 7 p.m., Jujube in Chapel Hill is hosting a six-course beer dinner with Jim Kline, president of Rogue Brewery. Executive Chef Charlie Deal's fifth course features red-cooked pork spareribs with grilled zucchini paired with Old Crustacean Ale. The dinner costs $45 plus tax and tip; call 960-0555.

On Saturday, May 6, join Lantern Restaurant chefs Andrea Reusing, Brendan Reusing and April McGreger for a Carolina Farm Stewardship Association benefit dinner at Harland's Creek Farm in Pittsboro. Enjoy a five-course dinner in which nearly every ingredient will be prepared using fresh, locally raised and grown food, while you're surrounded by the scenery of a fully operational, certified organic farm. Come early for a farmer-guided ûhampagne tour of the 19th-century plantation. Reservations for the 7 p.m. dinner are $125; reservations for the dinner and 5:30 p.m. champagne tour are $250. RSVP in advance, by phone at 542-2402 or online at

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