Eat a pig, have a beer, meet a chef

November, the most delicious month of the year, is starting off deliciously with several interesting dining events.

I love the logo Oeno Wine Bar, 330 N. Mead, came up with for its Pig Out Swine & Wine dinner, scheduled for 7 p.m Saturday.  will feature all the best parts of the big, including a pig ear salad, crisp pork belly and bacon and maple gelato. It costs $35 a person, a three of the courses will be paired with wine. It starts at 7 p.m. For reservations and information, call 316-440-5000.

A few days later, Oeno’s sister restaurant — Caffe Moderne, which sits across the plaza at 300 N. Mead, is putting on a Tallgrass Beer Dinner featuring beer from Tallgrass Brewing Company. It’s $35 a person and starts at 7 p.m. Thursday For information, and reservations, call 316-260-1199.

Chef Aaron Whitcomb during his last class at Cooking at Bonnie’s Place

Also, I’d recommend the Nov. 15 cooking class being put on at Cooking At Bonnie’s Place,  9747 E. 21st St., by Chef Aaron Whitcomb of Denver, who is the executive chef for Newport Grill. I attended his last class this summer so I could write a story, and I learned tips from him I still use today. Plus, the food was delicious.

This one will start at  6:30 p.m., and attendees get to see Whitcomb prepare a meal and then sample it for themselves. They also get the recipes. He’ll post the menu soon. Admission is $55 a person. Make reservations at www.cookingatbonnies.com.