Events On-Tap at Cyril's, Lardo East, Doug Fir, MORE

On this week's event-planning EaterWire:

CENTRAL EASTSIDE— The culinary teams behind Biwa and Cyril's Wine Bar will join forces to welcome Japan's Nakao Brewery stateside, with a five-course pairing dinner at Cyril's on Monday, October 28. The $65 reservation gets guests courses like uni chawanmushi (paired with Seikyo "Takehara" Junmai) and a Wagyu steak (with Joto Daiginjo); the dinner wraps up with a cheese-and-sake pairing orchestrated by monger Sasha Davies. Reservations available by emailing here.

HAWTHORNE— The sandwich-slingers at Lardo will toast all the specialty sandwiches of its recurring "Chefwich" series during a party at its eastside location on Sunday, October 27. The $20 entrance fee will get guests miniature versions of all the guest sandwiches served thus far; proceeds will benefit the winning chef's charity of choice. More information here.

LOWER BURNSIDE— The hybrid music venue/diner Doug Fir Lounge embraces its dualities with the launch of a recurring "Sunday Gospel Brunch," featuring Linda Hornbuckle and her Old Time Gospel Hour. During four Sundays from now until the end of 2013, Hornbuckle will perform live while guests indulge in a buffet brunch offering options like chicken-fried steak bites, biscuits-and-gravy, and fried okra. Tickets are $25; the first Gospel brunch kicks off this Sunday, October 27. More information here.

NORTHEAST— Chef Courtney Sproule has announced the theme for her next din din Supper Club series, and perhaps unsurprisingly, it embraces the holiday season: The "divination" theme decks out the NE supper club in New Orleans voodoo decor, with a "vaguely Spanish and Creole" menu. Expect dishes like chilled almond soup with Venus grape salad; and braised lamb neck and juniper ragu. Reservations are $85 for eight courses and beverage pairings.

PEARL DISTRICT— Yep, we can pickle that — then share the spoils at the fourth-annual Portland Fermentation Festival, scheduled to take over the Pearl's Ecotrust building tomorrow (October 23). Both chefs and amateur picklers will offer tastes of their best brined veggies and fermented treats in one of two separate tastings. Tickets are $10 (or $20 including a Q&A discussion with Wild Fermentation author Sandor Ellix Katz); both options include all tastings. More information here.