Grimes Mill Winery is having a barrel tasting event from 1 to 5 p.m. Sunday.
The winemakers will serve 12 red wines from various barrels, white wines from stainless steel containers, and three finished wines. There will be discussions about oak aging and its effects on reds and whites in steel.
The cost is $25. Tickets are limited. The winery is at 6707 Grimes Mill Road. Call (859) 543-9691 or (859) 333-6699 or email firstname.lastname@example.org.
■ Toa Green, chef/owner of Thai Orchid Café, is celebrating her 32nd birthday with a party from 5 to 9 p.m. Saturday. She will donate 20 percent of the proceeds to the High Street YMCA. Her mother, Suda Veerasethakul, will prepare several of her daughter's favorite dishes, including pan-fried dumplings, roast pork and won ton noodle bowl, and chicken mussaman curry. The regular menu also will be available. Call (859) 288-2170 or go to Thaiorchidcafe.net. Thai Orchid is at 1030 South Broadway.
■ The Midway School Bakery, 510 South Winter Street in Midway, is serving a Kentucky breakfast buffet from 9 a.m. to 1 p.m. Saturday and Sunday. The menu includes egg strata or mock cheese soufflé, Weisenberger cheese grits, sausage gravy, sliced ham, and caramelized apple crumble with brie and bacon streusel topping. The cost is $12.95. Call (859) 846-4336 or go to Midwayschoolbakery.com.
■ Holly Hill Inn's winter dinner club will feature an Ethiopian theme for its "Around the World in 80 Days" menu Friday and Saturday. It includes beef and lentil sambusas; doro wat, a spicy chicken stew; and mesir wat, red lentil stew. The cost is $40. Call (859) 846-4732 or go to Hollyhillinn.com. The inn is at 426 North Winter Street in Midway.
■ Kentucky tea connoisseur Bruce Richardson will host the Ultimate Tea Party dinner Friday and Saturday at Woodford Reserve Distillery in Versailles. The events begin at 6:30 p.m. with a tour of the historic distillery, followed by a special tea tasting, cocktails, and the Woodford Reserve Flavor Wheel presentation with Richardson and chef-in- residence Ouita Michel in the Dryer House. Afterward is a multi-course dinner inspired by tea and created by chef de cuisine Nat Henton. The cost is $60. Call (859) 879-1953 or email Catering@b-f.com. The distillery is at 7855 McCracken Pike in Versailles.
■ Bob Tabor closed The Engine House Deli on Dec. 30, less than three months shy of his 30th anniversary. "I opened on St. Patrick's Day in '84. Various people have leased it over the years, but I've always had control, over the long run," Tabor said. "I was hoping for a new generation that would be interested in the deli." The historic building at 9 West Lexington Avenue in Winchester has been home to Winchester's first fire station, a mayor's office, the first library and a soup kitchen in the 1930s. Tabor will continue to market his River Rat beer cheese, which is expanding into nearby states.
■ Bourbon n' Toulouse, 829 Euclid Avenue, now is open 11 a.m. to 7 p.m. Sundays. "For 10 years our customers have begged us to open on Sundays," co-owner Kevin Heathcoat said. The restaurant also is taking orders for quarts and gallons of its Cajun specialties for Super Bowl parties. Call (859) 335-0300 or go to Ilovecajun.com.
■ The Food Network's Diners, Drive-Ins & Dives has named Parkette Drive-In's Kentucky Poor Boy one of its 15 best burgers. The Kentucky Poor Boy has been Parkette's signature double-decker cheeseburger since 1951. Parkette is at 1230 East New Circle Road. Call (859) 254-8723 or go to Theparkette.com.
■ Natasha's Bistro, 112 Esplanade, has a new lunch menu. Chef Alex Jenkins has made many of the popular evening entrees into lunch-size portions. Included are zesty Moroccan chicken, crawfish etouffee, chicken and dumplings, vegan Thai curry, and beans and rice New Orleans-style. Call (859) 259-2754 or go to Beetnik.com.
Sharon Thompson: (859) 231-3321. Twitter: @FlavorsofKY. Blog: Flavorsofkentucky.bloginky.com.