MONDAY November 14

Lark serves venison, boar, pheasant, water buffalo, and antelope for its third annual Wild Beast Feast. Only a few seats remain; call 206-323-5275 to reserve one.

Savage Street Cuisine, the pop-up put on by Volunteer Park Cafe sold out the Dirty South–themed dinner November 14, but there is a wait list if you want to try your luck. Otherwise mark your calendar for the next one: Latin America on December 12.

WEDNESDAY November 16

Brave Horse Tavern hosts a four-course cider dinner prepared by chef Brian Walczyk. Courses include Dungeness crab, pork and beans, fish and chips, and sticky toffee date cake for dessert. Each course comes paired with a specially selected cider. Tickets to the 6:30 dinner are $50 plus gratuity and tax.

Free at The Book Larder from 6 to 7:30, Brad Parsons will be hanging out and talking bitters, promoting his combination recipe book and barman’s manifesto A Spirited History of a Classic Cure-All With Cocktails, Recipes and Formulas.

SATURDAY November 19

Josh Bernstein, beer expert, drops in at Elysian Fields on Saturday as part of his nationwide tour for Brewed Awakening: Behind Beers and Brewers Leading the World’s Craft Brewing Revolution. In Brewed Awakening—his first publishing effort—he delves deep into beer trends and culture, and also reviews over 150 favorite beers. Get your copy signed at the beer tasting from 6 to 8.

Woodinville Whiskey Co. is opening its doors at 7am to release between 3,000 and 5,000 bottles (they’re still in the bottling process) of bourbon and American-style whiskey. Bottles are $40 each and limited to two per person, so camp out with a friend if you need more. Don’t be surprised if you actually do see people camping, locaboozers are known for their dedication. Also look for David Pickerell, former master distiller at Maker’s Mark, who will sign bottles in the tasting room.

SUNDAY November 20

For those of you who loved this video, here’s your chance to witness Farmstead Meatsmith butcher Brandon Sheard break down half a pig live on (makeshift) stage at Hilliard’s. Starting at 5, the event, put on in concert with Josh Henderson of Skillet, will also be the release party for the first in a series of webisodes. This one focuses on economical pig usage. If all this butchery makes you hungry for some meat, you’re in luck. Henderson will be turning the other half of the pig into a six-course Skillet dinner, which you can wash down with Hilliard’s beer. Tickets are $75 and the event runs until 9.