Event-Planning at Gruner, Genoa, Acadia, and Otto

In this week's event-planning EaterWire:

NORTHEAST — Cajun bistro Acadia will soon host a five-course dinner featuring Garrison Creek Cellars. On Sunday, May 27th, chef Adam Higgs will prepare an indulgent New Orleans-inspired feast to accompany Garrison Creek's bold red wines — think rosemary roasted pheasant, pheasant jus lie, and truffled lardo toasts paired with a 2008 Tempranillo. David Marsch of Garrison Creek will be in attendance to offer insight into the wines, which will also be available for purchase. Tickets are $165 per person, and can be reserved by calling the restaurant.

SOUTHEAST—This Thursday, May 24, Ben Anderson of Neal Rosenthal Wines pays a visit to storied Italian spot Genoa, and the Northwest takes center stage. Anderson will pour wines from the Italian Northwest to accompany Genoa's menu highlighting Pacific Northwest ingredients: Standouts include handmade Portland Creamery goat cheese gnocchi with spring veggies and morels, which can be washed down with a 2010 Enfer d'Arvier from Italy's Aosta Valley. Reservations are $110 each, and are available by emailing here.

WEST END—Downtown's much-lauded Gruner will serve an exclusive tasting menu this Thursday, May 24, with each of the four courses, featuring seasonal Pacific Northwestern cuisine, inspired by and paired with Willamette Valley's Adelsheim wines. For $100 per person, diners can sample Gruner's middle-European fare and sip four different Adelsheim pinots in the restaurant's private Glacier Room. For reservations, call or email here.

SOUTHEAST—SE Hawthorne's Otto will host a Owen Roe wine tasting dinner on Tuesday, May 22, with a menu that's mouthwatering from start (steamed mussels, spicy miso butter, crispy shallots, lowland cress) to finish (rhubarb crisp with basil ginger sorbet). Each course comes with a nuanced pour from Oregon's own Owen Roe Winery, including a sweet farewell in the form of '07 Late Harvest Semillon. Reservations are $60 per person and can be made by calling the restaurant.

—Taylor Thompson