• Mimosa Grill does “Tuscany in the South” Saturday, with chef Jon Fortes talking about how the Italian region inspired him, and sommelier Mark Orsini of Country Vintner talks about Tuscany’s most famous wine regions. $75; 704-343-0700.
• e2 Emeril’s Eatery offers a Thelema dinner March 16, with Thomas Webb speaking about the South African winery just north of Capetown and chef de cuisine Brian Mottola preparing four courses. $85; 704-414-4787.
• Customshop hosts a Chateau Musar dinner March 17. Cabernet, Syrah and Cinsault from this winery in Lebanon will be paired with fare from chef Trey Wilson, and guest Marc Hochar will talk about ancestors to Chardonnay and Semillon. $130 per couple; 704-333-3396.
• Passion8 hosts a collaborative chef’s tasting March 27, with Luca Annunziata cooking with Bistro La Bon’s Majid Amoorpour. Six courses with wine pairings for $85. Also coming up at Passion8: March 28, a Januik-Novelty Hill vintner dinner with five courses and winemaker Mike Januik on hand: $150 per couple. 803-802-7455; 3415 Highway 51 N., Fort Mill.
Uncle Maddio’s to expand in Charlotte
Uncle Maddio’s Pizza Joint, now open at Overstreet Mall, plans five new locations throughout Charlotte. The Atlanta-based chain lets you choose crust (white, wheat, gluten-free), sauce (six choices), cheeses (seven, including vegan) and toppings from a list of 47. 101 S. Tryon St.; www.unclemaddios.com.
Southeast Pastry Chef of the Year
Geoffrey Blount, baking and pastry program chair for Central Piedmont Community College, won the title of Southeast Pastry Chef of the Year at the American Culinary Federation’s Southeast Conference in Louisville, Ky., March 1-4.
The N.C. chapter as a whole also won $10,000 from ACF’s Chef & Child Foundation for outstanding work in childhood nutrition, including hosting Lunch Break for Kids fundraisers and outreach events for Childhood Nutrition Day.
Halcyon lauded for food and design
Travel + Leisure named Halcyon at the uptown Mint in its March story about museum restaurants that have “artful food and design.”
The magazine wrote: “Don’t be surprised if your server shares exactly which farm provided the ingredients for the day’s menu specialties. Halcyon’s design brings the outside in with lovely touches like a chandelier made from twigs and a trickling stone fountain. Adventurous eaters can add crispy pig ears to salads and pasta or enjoy a tour de force spice-lacquered duck ...”