Banks Rum cocktail party
6:30 p.m. Wednesday
Palace Cafe, 605 Canal St., (504) 523-1661
The event highlights Banks rums in cocktails including the Royal Pineapple (Banks 7, apricot liqueur, pineapple, lime juice and merlot) and Palace Cave (Banks 5, lime juice, triple sec, hot sauce, Urban South Holy Roller IPA, agave and cilantro). Hors d'oeuvres include shrimp corn dogs with chipotle dipping sauce, flatbreads topped with tapenade, tasso and Idiazabal cheese, lemonfish pastrami and tuna poke. Tickets $35.
6:30 p.m.-8 p.m. Friday
Martin Wine Cellar, 714 Elmeer Ave., Metairie, (504) 896-7300
The four-course dinner features wines from Italy's Piedmont, Tuscany and Puglia regions. The menu includes grilled asparagus with a soft-poached egg, roasted mushrooms with arugula, Parmesan and truffled white wine vinaigrette, braised rabbit with pappardelle and roasted pork with turnip green and rapini pesto. Tickets $80.
In the SoFAB Kitchen with Gabriel Charpentier
3 p.m.-4 p.m. Saturday
Southern Food & Beverage Museum, 1504 Oretha Castle Haley Blvd., (504) 569-0405
Gabriel Charpentier is the chef de cuisine at The Grill Room at the Windsor Court Hotel. He's worked with chefs Jean-Georges Vongerichten and Benoit Vidal. He moved to New Orleans from Colorado, where he worked at Jill's Restaurant and Bistro in Boulder and elsewhere. Charpentier presents a cooking demonstration. Samples provided. Free with regular museum admission.