Vino populi
Vast might seem like it’s just for Oklahoma City’s well-to-do, but that wasn’t the vision of Devon Energy Corporation co-founder Larry Nichols. The restaurant and its spectacular view, like the tower it sits atop, belong to the people of the city.
Thirst Wine Merchants managing partner Alex Kroblin said the same goes for wine. That’s the driving message of Wine for the People 5:30 p.m. March 24.
“We try to find wines that retail for $20 or less,” Kroblin said. “This is an event to be shared with the people, so we keep the wine prices in line with that.”
This month’s event focuses on Australian wines from importer Vine Street.
“This will be a cool opportunity to try some wines that might defy your notions of what Australian wines are like,” Kroblin said. “Vast always does a great job pairing food with the wines. It’s one of the more fun events we get to do.”
Tickets are $30-$35. Visit vastokc.com. Vast is located at the top of the Devon Energy Center tower, 333 W. Sheridan Ave.
Licking chops
Hungry for locally raised vegetables and meats? Urban Agrarian follows up February’s hit beef dinner with a five-course menu focusing on pasture-raised lamb and fresh herbs.
The Farm to Table Dinner series presents a family-style meal prepared by chef Timothy Mort with wine pairings by sommelier Ian Clarke of Putnam Wines 6:30 p.m. March 31 at OKC Farmers Public Market, 1235 SW Second St.
As at previous dinners, Urban Agrarian invites producers to speak to diners about how the food is produced. A speaker from Prairie Wind Nursery in Norman will attend this month’s dinner.
Tickets are $85 with wine pairings or $60 without alcohol. Visit urbanagrarianfarm2table.eventbrite.com.
Whiskey tango
Rather than let March 27 have all the fun, Whiskey Cake Kitchen & Bar, 1845 Northwest Expressway, decided that International Whisk(e)y Day should be all month long.
The restaurant celebrates International Whiskey Month (which it just created) with weekly whiskey classes 4-5 p.m. each Tuesday through March 29.
Classes are $20 and include whiskey tastings hosted by guest experts.
“Each week, we’re focusing on a different region of whiskey,” said Spencer Henrion, assistant general manager. “We have a spirit specialist who teaches a basic knowledge of the distilling methods of specific whiskeys, which grains are used and how the flavor profile comes through.”
Remaining classes include Japanese Whiskey March 22 and American Whiskey March 29. Call 405-582-2253 to make reservations.
