TAMPA BAY CULINARY CLUB: noon Sat., Portobello Restaurant and Wine Bar, 12217 W Linebaugh, Tampa. Portobello's executive chef demonstrates food for sampling at the meeting of the Tampa Bay Culinary Club; $10. Call Jeanne at (727) 789-2605 to RSVP (required).
TASTE OF FLORIDA: through Tue., Busch Gardens Tampa Bay, 3605 Bougainvillea Ave., Tampa. Showcase of state favorites, from spicy Latin fare and pressed Cuban sandwiches to Key West-style treats, plus music. Food tastes range from $1-$2.50, plus Busch Gardens admission. Call toll-free 1-888-800-5447 or visit www.buschgardens.com
TENDING BAR: 6-7:30 p.m. Mon., Ca d'Zan Bar, Ritz-Carlton, 1111 Ritz-Carlton Drive, Sarasota. Bartender School is back, with classes through August on how to tend bar, make the hippest libations and entertain guests like a pro; $55 plus tax for each class, includes gift and recipe booklet. RSVP required; call (941) 309-2008. Must be 21 or older.
Wine and beer tastings/classes
GREAT GRIGIOS: 5:30-6:30 today, Oystercatchers Restaurant at Hyatt Westshore, 6200 Courtney Campbell Parkway, Tampa. Sample pinot grigios from Josef Brigel, San Guiseppe; $10, tasting fee waived with purchased dinner. Call (813) 207-6815.
DUNEDIN GREETS TUSCANY: 5:30-7:30 p.m. Fri., Got Wine and Cigars, 1006 Broadway (Alt. U.S. 19), Dunedin. Barone Ricasoli wines from Italy; try San Ripoli and Formulae Sangiovese chiantis, Brolio Chianti Classico or crisp whites, including Frascate or Pinot Grigio and more, plus hors d'oeuvres; free. Call (727) 736-4077.
WINES FROM SPAIN: 6:30 p.m. Fri., Uncorked Fine Wines and Accessories, 2706 Fourth St. N, St. Petersburg. Spanish wines are focus of tasting; $10, includes souvenir glass; portion of proceeds benefits Resurrection House; (727) 892-9463.
ARMANI'S TASTING: 5:30-6:30 p.m. May 21, Armani's (at Hyatt Regency Westshore), 6200 Courtney Campbell Parkway, Tampa. Tuscan wines are featured: Teruzzi and Puthod Vernaccia di San Gimiginano DOCG, Teruzzi and Puthod Terre di Tuffi IGT, Terribianca Scaccino Chianti Classico DOCG and Tuscan Terribianca Campaccio IGT; $10, stay for dinner and tasting fee is waived. Call (813) 207-6800.
TASTE OF TUSCANY: 6 p.m. May 21, Gioia Italian Deli, 100 First Ave. S, Suite 110, Bayview Tower Building, St. Petersburg. Gioia Italian Deli and Vinifera Wine Distributors sponsor tasting of wines and food from Tuscany, Italy; $15, limited seating. Call (727) 892-9400 for reservations.
KIWIS AND KANGAROOS:7-9 p.m. Fri., Vintage Wine Cellars, 3629 Henderson Blvd., Tampa. Australian wines, plus wines from New Zealand; labels include Madfish Bay shiraz, Greg Norman sparkling brut, Palandri cabernet merlot; $10, RSVP: (813) 879-2931.
DOMAINE WEINBACH FLIGHT: 6-8 p.m. Tue., A Taste for Wine, 241 Central Ave., St. Petersburg. Taste vintage handcrafted Alsace white wines; $15, RSVP: (727) 895-1623
Cooking classes
TASTY THAI: 7 p.m. today, 10 a.m. Thur., Nature's Harvest Market, 1021 N MacDill Ave., Tampa. Free class on vegetarian Thai cuisine. (813) 873-7428.
HANDS-ON SEAFOOD CLASS: 6:30-9 p.m. Thur., La Maison Gourmet, 471 Main St., Dunedin. Class will make lobster, crab and cilantro rangoons with orange-sriracha dipping sauce; salad of mixed greens with roasted green onions, grilled lemon shrimp and garlic basil tomatoes; Ponzu marinated Ahi tuna steaks with wasabi aioli, pineapple-scented rice and ginger vegetable stir-fry and butter rum apple tart with oatmeal raisin crust, vanilla bean ice cream and Grand Marnier; $45 each. Call (727) 736-3070 to RSVP.
NOUVEAU FLORIDIAN GRILL HANDS-ON CLASS: 10 a.m.-12:30 p.m. Sat., La Maison Gourmet, 471 Main St., Dunedin. Chef Kathy Reddy prepares black bean salad with mango and shrimp; grilled swordfish with fried garlic sauce; banana salsa; manchego cheese grits; citrus marinated hearts of palm salad; and margarita-sauced sorbet with bittersweet chocolate wafers; $35 each. Call (727) 736-3070 to RSVP.
FUSION CUISINE DEMONSTRATION: 10 a.m.-12:30 p.m. Sat., La Maison Gourmet, 471 Main St., Dunedin. Chef John prepares pesto tarts with glazed leeks and smoked salmon; asparagus salad with herbs and Parmesan; pork tenderloin with mango and four-pepper sauce; artichoke and mushroom risotto with asiago cheese and sun-dried tomatoes and deep dish key lime pie with coconut whipped cream. $39.50 each. Call (727) 736-3070 to RSVP.
MATTISON'S IN MAY: 6:30 p.m. Mon., Mattison's, An American Bistro, 111 Second Ave. NE, St. Petersburg. Chef Paul Mattison celebrates May flowers in cooking demonstration; $40 includes recipes, dinner, dessert and wine. Registration required; (727) 895-2200.
SUSHI CLASS: 10:30 a.m. Tue., Roy's, 4342 W Boy Scout Blvd., Tampa. Sous Chef Mark Baker with executive chef Rand G. Packer demonstrates preparing and serving spicy ahi cucumber hand roll, wasabi cured salmon cream cheese inside-out roll and kabayaki unagi and nigiri sushi; $45 includes lunch and recipe booklet. Advance registration required; (813) 873-7697.
HEART SMART COOKERY: 6:30-9 p.m. May 22, La Maison Gourmet, 471 Main St., Dunedin. Dietitian Christine Miller and endocrinologist Sanford Plevin join chef Dawn Algieri as she prepares sesame chicken fingers with dips of honey mustard and basil mustard; mesclun salad with dried cherries, toasted walnuts and raspberry walnut vinaigrette; broiled salmon with fresh mint salsa; roasted seasonal vegetables with brown basmati rice pilaf and orange custard. $10 each, includes full meal, recipes and handout material. Call (727) 736-3070 to RSVP.
-- Send news of coming events at least two weeks in advance of the publication date to Food File, the Times, P.O. Box 1121, St. Petersburg, FL 33731.
