In this week's mega event planning EaterWire:
NORTHWEST/ALPHABET DISTRICT: Chef Scott Dolich and Bull Run Distillery's Lee Medoff team up for what's scheduled to be a monthly booze party at the Bent Brick. The inaugural edition, scheduled for Monday, January 23, features a zukuski theme (described by Dolich as "Russian small plates... accompanied by drunken salutes"), offering infused versions of Bull Run vodka paired with drinking snacks. Reservations are $35 and required for the party, which fetes from 6-7:30pm.
SOUTHEAST: Otto restaurant transforms its Hawthorne space into a two-day pork pop-up on January 20th and 21st, featuring guest chef Michael Campbell and mixologist Lydia Reissmueller. Dubbed the "Pickle and the Pig," the $58, five-course menu features dishes like shaved fennel-cured tenderloin; porchetta with lentils and black garlic sausage; and Coppa diTesta, with cocktails available a la carte. Four seatings are available (two on each day); reservations required and available by calling the restaurant.
NORTHWEST/ALPHABET DISTRICT: Farm-site supper club Plate & Pitchfork celebrates its 10th anniversary with an in-city party at NW 30th's Grochau Cellars on Sunday, January 22, bringing together chefs, farmers, and diners during an informal soiree. Bull Run Distillery provides cocktails, while a trio of sweet-makers (St. Jack's Alissa Rozos, the Sugar Cube's Kir Jensen, and Bees + Beans' Faith Dionne) provide bites. Tickets to the $30 party are required and are available here.
NORTHEAST: Tabla chef Anthony Cafiero, bar manager Lia Termini, and PDX Wines' Bonnie Crocker are teaming up for a Sherry Dinner on Tuesday, January 24. The $35 reservation includes five glasses of sherry and a menu of Cafiero's tapas. Reservations are available by calling the restaurant.
PEARL DISTRICT: Coppia, the Pearl restaurant formerly known as Vino Paradiso, revisits VP's popular BYOBottle dinners — this time with wines that complement chef Aren Steinbrecher's Piedmont-influenced menu. On Sunday, January 22, guests are encouraged to bring a bottle of Barolo (that's at least 10 years old) to share with other oneophiles, and wines will be paired with a four-course menu. Reservations are $45 per person (or $40 for industry folks) and are available here.