On Thursday, March 30th, Crossroads Kitchen will celebrate its 10th anniversary by hosting a special five-course dinner that will feature dishes by superstar chefs Daniel Humm, Nancy Silverton and Michael Voltaggio alongside Crossroads chef/owner Tal Ronnen. Guests can expect creative vegan dishes including potato millefeuille with kelp caviar by Michael Voltaggio; celery heart salad with a vegetable crostini by Nancy Silverton; maitake mushrooms with juniper and pine by Daniel Humm; and sweet pea and ricotta anolini with black truffle butter by Tal Ronnen. The one-night-only event will cost $145 per guest.

To celebrate its 41st anniversary, this local institution will offer a prix fixe dinner, priced at $82 per guest available until Friday, March 31. The four-course meal will include its signature agnolotti, soup or salad, and a choice of one of five signature entrees such as the pollo parmigiana served alongside spaghetti and pomodoro sauce; linguine and clams featuring Middle Neck clams, white wine, garlic and white broth; or Piero’s signature osso buco. Dessert options will include a choice of profiteroles or a cannoli. For every prix fixe menu ordered throughout the month, Piero’s will donate $4.10 to one of nine nonprofit organizations who will be voted on via Instagram. The charity to receive the donation will be announced live on Piero’s Instagram on Monday, April 3.

On March 18, culinary icons David Chang, Jean-Georges Vongerichten and Michael Mina will collaborate with Château Margaux and Buffalo Trace Distillery to host an exclusive, one-night only dinner experience. The intimate event will feature limited edition spirits tastings and world-class winery pairings from Château Margaux, who will also be inviting guests of the dinner to an exclusive visit of the estate grounds and winery, including a tasting of select vintages from Château Margaux’s private collection. The unprecedented collaboration will unite the three all-star chefs as they showcase exquisite culinary presentations including a decadent seafood platter with Norwegian king crab leg, spot prawn, sea urchin and caviar by Jean-Georges Vongerichten; seared ocean trout with foie gras by Michael Mina; and duck crispy rice with citrus puree by David Chang. After the meal, Buffalo Trace Distillery will guide guests through a high-end bourbon whiskey tasting, that includes rare, one-of-a-kind whiskies. Tickets to this special evening are $5,000 per person, plus tax and gratuity.

Distill is hosting a five-course cocktail pairing dinner at 7 p.m. on Thursday, March 30. Executive chef Jeffery McCarthy is partnering with Diageo, the producers of Bulleit Bourbon and Kettle One Vodka, to create a dinner with cocktails made with Ketel One Botanicals Vodka, Bulleit Frontier Bourbon, Tanqueray Gin, Don Julio Reposado Tequila, Bailey’s Irish Cream, and Don Julio 70 Tequila. Courses include shrimp and lobster dumplings, smoked pork belly, Chilean sea bass, gnocchi, barbacoa short rib, and a dessert of a s’mores tart and espresso drink.

Tickets are $115 per person and can be purchased on Eventbrite.