Kachka Busts Out Bloody Mary 'Bloc' Party | Ken Forkish to Hold Two Cookbook Release Bashes

SOUTHEAST—Russian hotspot Kachka doesn't usually serve brunch, but on May 1, it and four other restaurants on the block will each serve brunch bites and house-made bloody marys at the Kachka Horseradish Vodka Bloody Mary Bloc Party. Oso Market + Bar, Dig A Pony, Bit House Saloon, and Slow Bar join Kachka, and the whole shebang goes down May 1, from 11 a.m. to 2 p.m. Your $30 ticket (available here) gets you a shot of Kachka Horseradish Vodka, one mini bloody mary at five locations, a brunch bite at all five bars, and a souvenir shot glass. [EaterWire]

SOUTHEAST—The second book by iconic Portland baker and James Beard Award-winning author Ken Forkish drops April 19, and you can get a copy at two back-to-back book-signing parties at Ken's Artisan Pizza: April 19 and April 20, from 5:00 to 7:30 p.m. each day. Forkish's new pizza bible, The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home, focuses on teaching you how to make a variety of pizza styles, from New York to Neapolitan, and a special Hawaiian pizza from the cookbook will be available at the restaurant all next week, too. [EaterWire]

PORTLAND—You know spring has sprung when the farm dinners kick off and Portlanders don fine clothes and mud boots and head out into the fields to feast. One of the city's most lauded farm dinner series, Field and Vine, has just released its 2016 dinner schedule with more than 20 dinners from May through fall—all of which feature long tables set with white tablecloths among crops or vineyards. Former Fenouil and Lucier executive chef and owner of West Linn's Allium Bistro, chef Pascal Chureau oversees each meal. [EaterWire]