For the week of April 12 through April 22 | Now Serving | Indy Week
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For the week of April 12 through April 22 

On Monday, April 17, Nana's Chophouse in Raleigh is hosting a five-course Dutton Goldfield wine dinner. For reservations for 6:30 p.m. dinner, call 829-1212.

Starting April 18, the Atrium of the Royal Bakery in Raleigh hosts the Harvest2Home Farmers' Market each Tuesday from noon-3 p.m. supporting local sustainable agriculture. Each week also features an agricultural speaker focusing on environmental and horticultural topics, as well as cooking and preserving your market items. For a list of vendors and more details: www.harvest2home.net, 832-0605.

Zely & Ritz in Raleigh is hosting a five-course wine dinner on Wednesday, April 19, featuring new releases from California's Elyse Wineries. Elyse owner and winemaker Ray Coursen will attend. Chef Sarig's fourth course features black pepper crusted beef rib eye with creamy risotto, blackberries and chocolate espresso sauce paired with Elyse Petite Sirah. The cost is $85 per person not including tax and gratuities. Call 828-0018 for reservations.

The Garner Revitalization Association is presenting a Food Fight & Hog Wild BBQ. On Friday, April 21, some of North Carolina's finest eastern-style BBQ cooks will be competing in a tailgate-style amateur cook-off on Main Street in downtown Garner, with music and entertainment. Then on Saturday, April 22, come see the family-friendly entertainment and buy your BBQ by the pound or sandwich.

The third annual Great Grapes! Wine, Arts & Food Festival will be held at the Koka Booth Amphitheatre at Regency Park in Cary on Saturday, April 22 from 11 a.m.-7 p.m. The outdoor festival features more than 20 North Carolina wineries with more than 200 wines, live music, cooking and wine demos, and gourmet foods, as well as 50 artist and craft exhibits. Visit www.uncorkthefun.com for schedule and tickets. Tickets are $20 at the door or $17 in advance; children ages 12 and under are free.

Know about a special restaurant happening? E-mail info to food@indyweek.com.

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