www.talullas.com for their World Cup schedule, or call 933-1177.
On Saturday, June 10 from 1-5 p.m., the Chapel Hill Wine Company will host a cheese tasting, along with its regular wine tasting, featuring locally produced cheeses from the Chapel Hill Creamery. Owners Portia McKnight and Florence Hawley produce cheese with milk from their own "healthy and happy" Jersey dairy cows on the farm between Carrboro and Hillsborough. The Chapel Hill Creamery will also have some of their cheese for sale. For more information, call the Chapel Hill Wine Company at 968-1884.
On Wednesday, June 14 from 5:30-9:30 p.m., Panzanella in Carrboro is hosting the season's first Totally Local Dinner featuring dishes created from ingredients produced and purchased within a 250-mile radius of Carrboro. Ten percent of restaurant sales benefit the Carolina Farm Stewardship Association. Reservations are recommended for parties of six or more: 929-6626 or www.panzanella.com.
On Thursday, June 15 at 7 p.m., Zely & Ritz in Raleigh is hosting a wine dinner with Rick Morrison of Qupe Wineries in Napa. Qupe is located in California's Central Coast region and is famous for their incredible Rhone varietals and Chardonnays. Chef Sarig will pair the wines with fresh produce and meats from the farm. To whet your appetite, the first course is grilled shrimp with Granny Smith apples, mixed organic greens and lemongrass salad paired with Qupe Marsanne/Roussane Blend. The cost is $75 per person plus tax and gratuities. Reservations: www.zelyandritz.com or 828-0018.
A reminder that Enoteca Vin in Raleigh offers a pre-theater special menu. Three courses cost $39 plus tax and gratuity, and wine flights are available. Pre-theater menus are based on Vin's daily dinner menu and include choice of appetizer, entrée and dessert, all regular portions. Seatings are at 5:30, 5:45 and 6 p.m. Thursdays through Saturdays. Reservations are required: call 834-3070 or visit for www.enotecavin.com.
Much of the produce and meat served at Zely & Ritz in Raleigh comes from their own organic and sustainable farm. Last year, almost everything from Coon Rock Farm in Hillsborough went to the restaurant, but this year they have doubled their planting area, doubled the size of their flocks, and quadrupled the number of chickens. Spring crops are coming in strong now, and last weekend they processed the first lamb, goat and chicken of the season. You'll find all of these veggies and meats on Chef Sarig's menu this week, and they have some extra for customers who would like buy direct from the farm. Pick-up was scheduled for Wednesday, June 7 at the restaurant, but e-mail email@example.com to see when they're doing it again.