Cider Camp with Bull Run Cider
What: Learn the ins and outs of cider-making with brewers from Forest Grove-based Bull Run Cider. The experts will talk about the importance of knowing your crop and the brewing process while you sample a pint alongside dinner from Sunshine Tavern.
When: April 12, 6 p.m.
Where: Sunshine Tavern (3111 SE Division St)
How Much: $40
Morgan St. Theater Serves Ice Cream and Laughs
What: Morgan St. Theater, the pop-up dessert/entertainment club, serves up a three-course dessert tasting menu, with flavors like fresh sage ice cream with brown butter and polenta cake, parmesan, and hazelnuts. Local clown/actor Stefano Iaboni (Gourmet Comedy) will deliver laughs and entertainment for the evening.
When: April 20, 8 p.m.
Where: Clay Pigeon Winery (815 SE Oak St)
How Much: $39
Passover Seder at Kenny & Zuke’s
What: Heidi Yorkshire, former Willamette Week food critic and current “Life-Cycle Celebrant” will host a family-style seder dinner with prayer, singing, and nontraditional celebrating (read: you don’t have to be Jewish to enjoy this holiday). Kenny and Zuke owner Ken Gordon will provide a menu of traditional seder fare and Middle Eastern dishes.
When: April 22, 7 p.m. and April 23, 7 p.m.
Where: Kenny & Zuke’s (1038 SW Stark St)
How Much: $43.75 with wine pairings, $24.75 for kids under 21
Southern Classic Cocktail Class
What: Spend a Saturday afternoon learning how to make Southern bourbon classics (and sample along the way!). You’ll leave with Sazerac, julep, and Seelbach recipes and their origin stories—sure to come in handy when summer rolls around.
When: April 23, 12 p.m.–2 p.m.
Where: Multnomah Whiskey Library (1124 SW Alder St)
How Much: $40 for the public, $35 for MWL members
Lardo’s Rick Gencarelli Takes Over 180
What: Rick Gencarelli (Lardo, Grassa) kicks off a special chef-in-residence xurro program at new Spanish doughnut shop, 180. For the month of April you can get your hands on the “xurroli,” an Italian-meets-Spanish cannoli-xurro hybrid: a deep-fried xurro, stuffed with sweet ricotta and served with orange- and pistachio-infused dipping chocolate.
When: through April
Where: 180 (2218 NE Broadway St)