OP's Lamb Dinner; Top Chef at Spints; Tikis at Hop & Vine

CENTRAL EASTSIDE INDUSTRIAL: Though best known for its porky products, Olympic Provisions proves that it's an equal opportunity meat-eater with a family-style lamb dinner this Sunday, July 24. Chef Alex Yoder will prepare a four-course meal featuring lamb served two ways (braised lamb shoulder gets served alongside a salad of grilled lamb leg) — and because a regular four-course pairing dinner just isn't "Portland" enough, OP butcher Josh Graves will walk interested diners through a pre-dinner lamb butchery class to see how the adorable animal gets its chops. The butchery course is $125, dinner $65, though those who do both get a deal ($175). Participation in the class will net guests some take-home lamb meat, as well.

NORTHEAST: Spints Alehouse welcomes Top Chef alum/James Beard Award finalist CJ Jacobson for a one-night guest chef stint on July 31. Jacobson will cook up a five-course dinner (with an optional $20 cocktail pairing) inspired by Portland's farmer's markets. The menu's still under wraps, but reservations are available by calling the restaurant at 503-847-2534.

NOPO: The trio behind the "Brewing Up Cocktails" trend (Ezra Johnson-Greenough, Jacob Grier and Yetta Vorobik) will celebrate the event's one-year anniversary with a tiki theme party at the Hop & Vine Saturday, July 30. From 6pm to 10pm, the Hop & Vine will turn its outdoor patio into a thatched tiki bar (with a roasting pig as its focal point), while Hawaii's Kona Brewing will be on-hand to provide the brew. Admission is free and drinks available via a cash bar.

Image of Olympic Provisions courtesy roboppy via Flickr