Inspired by the popular Food Network show “Iron Chef,” The Rhinecliff will kick off the third season of its annual “Iron Grad” cooking competition this month. Each month three culinary graduates will battle to become the Iron Grad versus a veteran local chef. The competition will be held live in “Kitchen Stadium Rhinecliff,” with a cocktail reception, a parade of the chefs, and a four-course meal with wine pairings. The winner is decided by secret ballot by the audience. Tickets include wine/beer pairings and coffee. $42.95 plus tax and gratuity. Rhinecliff Hotel and Restaurant, Rhinecliff; (845) 876-0590; www.therhinecliff.com.
Red Wine & Chocolate
Whitecliff Winery hosts its annual celebration of two of life’s great pleasures. At this cozy November tasting event, Whitecliff will be featuring a pairing of local truffles and an array of chocolates, with six of its red wines, followed by their prize-winning red wine & chocolate quiz! Tickets: $10. www.whitecliffwine.com.
Benefit Dinner for RSK Farm
At RSK Farm in Prattsville—the true ground zero of the flooding damage from the recent storms—not only was there total crop loss, but “Potato Bob” Kiley lost all his topsoil as well. The Schoharie Creek rose and swept it all away, leaving only the bedrock underneath. Mike Bernardo of Cafe Mio & Jessica Winchell of Global Palate are teaming up to cook a fabulous multiple course meal with all profits going to RSK Farms. Purveyors and farmers include: Gadeleto’s, North Wind Farms, Whitecliff Vineyards, Maynard Farms, HV Cattle Company, and Constellation Wines Group. 6pm. $100. (845) 384-6590.
Pig-to-Pork Butchery Class
Fleisher’s Grass-fed and Organic Meats in Kingston is at the cutting edge of the local-sustainable-meat movement. In addition to the recent opening of their new store in Park Slope, they’re continuing to offer master classes in butchery skills. In this one-day pig-to-pork butchery class, students will follow a pig from pasture to plate with one of Fleisher’s master butchers. Witness proper slaughter techniques and butchering demonstrations, take part in actual butchering, and finish their day with a feast of seasonal pork stew and fresh farmers market veggies. 8:30am–6:30pm, $300 (includes three meals and all materials). www.fleishers.com.
Italian Wine Dinner
Continuing its monthly wine dinner series, Terrapin Restaurant in Rhinebeck hosts three evenings of meals paired with Italian wines. Chef/owner Josh Kroner returns to his Italian roots for a four-course Italian feast. To start, a choice of insalata di fagioli con guanciale (borlotti, cannellini, and green bean salad with pork), or Frittata (oven-dried Roma tomatoes, arugula and goat cheese), or tortellini en brodo (Parmesan and Romano cheese tortellini in vegetable broth with escarole). The appetizers will be paired with two wines: Banfi San Angelo Pinot Grigio 2010; Saratori di Verona Pinot Grigio Delle Venezie 2010. Entree choices: lasagna di zucca al quattro formagi (pumpkin pasta with four cheese sauce), or spalla di maiale brasato al vino rosso (red wine braised pork shoulder with creamy polenta) or risotto alla Milanese (saffron risotto with beef bone marrow). The entrees will be paired with a Banfi Rosso di Montalcino 2009 and a Banfi Chianti Classico 2007. Panna cotta limone, made with Meyer lemon and Grappa-macerated Mission figs will be paired with Movendo Moscato for dessert. $49. www.terrapinrestaurant.com.