Le Cirque's Wine Dinner; Brian Massie at the Beard House

BELLAGIO — The Epicurean Epicenter Series returns Saturday, April 5, with the first wine pairing dinner of 2014 at Le Cirque. The four-course menu, created by Le Cirque executive chef Paul Lee, will be paired with the wines of Guigal Winery, part of the Vintus Wines Estate collection. Vintus Wines vice president Patrick Will and Bellagio wine director and master sommelier Jason Smith will host the event that includes a New Zealand langoustine carpaccio served with osetra caviar, Granny Smith apples and roasted hazelnuts; potato-crusted Mediterranean sea bass served with braised leeks; red wine-braised veal cheeks; and a selection of gourmet aged cheeses. All goes for $250 per person at 1-866-406-7117. [EaterWire]

NEW YORK — Chef Brian Massie hosts his first dinner at the James Beard House on Wednesday, April 30, at 7 p.m. The Light Group's executive chef Massie will serve dishes such as roasted Hudson Valley foie gras stuffed Medjool dates, oxtail pimento grilled cheese with smoke hatch chili pimento, burrata and peaches with Mangalitsa prosciutto, charred octopus posole, duck and waffles with confit, crispy pork belly with low country barbecue and milk-braised veal short rib. Chef Megan Romano of Chocolate & Spice Bakery is creating the dessert course of dark chocolate Valencia orange bar and toasted hazelnut financier and kumquat confit. Tickets are $130 for members and $170 for general public at 212-627-2308 or www.jamesbeard.org/events/vegas-glitz. [EaterWire]
Le Cirque [Photo: Bellagio]