Mike Dunne, contributing wine columnist for The Sacramento Bee, will oversee a pairing of unexpected wines with several seasonal dishes during a continuing series of culinary sessions at Lucca Restaurant and Bar.
Chef Ian MacBride’s courses are to include a salad of winter squash with pomegranate seeds, chorizo vinaigrette and goat cheese; and miso-braised beef with pickled shiitake mushrooms and radishes on scallion rice.
The session is scheduled for 3 p.m. Nov. 7 at Lucca in midtown Sacramento. Cost is $30. More information: www.luccarestaurant.com
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