A tribute to liquor's darker side

Halcyon's executive chef Marc Jacksina and special guest chef Blake Hartwick are teaming up for "One Bourbon, One Scotch and One Beer" at 7:30 p.m. June 30 at the restaurant in the Mint Museum Uptown.

The pair, along with Halcyon's mixologist, will showcase the flavors and pairing flexibility of liquor's darker side.

The drinks will be served in duos. The first is served neat to savor the flavor; the second will be an original and exotic mixed drink made with the same spirit.

Each drink will be paired with a small plate. The entree course will be served with a microbrew imbued with bourbon flavor from barrel fermentation. Dessert will feature a "spirited" pastry surprise.

The cost is $75 per person (gratuity is additional). Seating is limited and reservations are required: 704-910-0865.

Olivia Fortson

Guest chef at Reid's on Sunday

Chef Luca Annunziata and his wife, Jessica, both of Passion8 bistro in Fort Mill, S.C., will be at the new Reid's Fine Foods, 2823 Selwyn Ave., in Myers Park from 1 to 4 p.m. on Sunday. Luca will show how to prepare an entire meal starting with tasty appetizers made by stuffing Tega Hill Farms squash blossoms similar to the way his mother prepared them in Italy. The entrée will feature beef from Proffit Family Farms. There will be wine pairings with each course.

The cost is $85 and registration is required by emailing heidi@reids.

Reid's also is hosting two tastings. Sample Lit'l Taste of Heave bite-sized biscuits from 11 a.m. to 1 p.m. on Thursday.

And on Friday from 11 a.m. to 1 p.m., try Duke's Bread and meet the owners of the Charlotte bakery. OF

Benefit at Brixx Pizza

On Tuesday from 11 a.m. to 1 a.m., all Brixx locations in Charlotte will play host to a benefit to help raise funds for ongoing treatment for Zach Bennett, an 11-year-old boy with neurofibromatosis 1, a chronic genetic disorder that led to the amputation of both of Zach's legs.

Zach was a fan of the Albany River Rats before the team moved to Charlotte to become the Charlotte Checkers.

In April, the Checkers helped Zach move to town by buying him a home, putting Zach and his family closer to medical care at Presbyterian Hemby Children's Hospital and the team. (Zach's story was featured in the Charlotte Observer and on ESPN 360).

To participate, guests must download a flier at

brixxblogg.files.wordpress.com/2011/06/zachbennettflyer.pdf and present it when they order pizzas for dine-in or carryout.

Brixx will donate $3 for every adult (10") pizza and $1 for every kid's pizza to Zach through the Charlotte Checkers Charitable Foundation on behalf of guests who use the flier.

Brixx Pizza locations are in Dilworth, 1801 Scott Ave.; Uptown, 225 E. Sixth St.; Blakeney, 9820 Rea Road; Foxcroft, 7814 Fairview Road; and Birkdale, 16915 Birkdale Commons Parkway in Huntersville. OF

Gluten-free cooking class

Barbara D'Ambrosio of The Thoughtful Baker will teach a complimentary gluten-free cooking class at 6:30 p.m. Monday at the Earth Fare at Ballantyne, 12235 N. Community House Road.

Participants will learn how to make gluten-free pastry tarts and Napoleons. Both desserts incorporate seasonal fruits. Free, but reservations are required: 704-926-1201.

OF

Farm-to-table cooking class in Davidson

Chef Vera Samuels will talk about what to buy at your local farmers market and how to prepare it during this new cooking series. It's from 2 to 4 p.m. Sunday at the Wooden Stone, 445 S. Main St. in Davidson. The cost is $20. Details: 704-892-1449; www.thewooden stonegallery.com . OF

This week online

Kathleen Purvis writes about bamboo pickles, ground cherries and a chance to get the Lee Brothers in your kitchen (if you live in South Carolina) in her blog I'll Bite.

And Helen Schwab brings you news about Charlotte Restaurant Week, the Soul Food Festival in Huntersville, special bourbon, beer and scotch event and Chef Tim Groody's return to the kitchen.

Find Kathleen's blog at obsbite.blogspot.com and Helen's at helendining.blogspot.com.