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For those of you wanting to know where your food comes from first hand, head over Heyday Farm on Bainbridge Island on January 24th and February 7th between 1 p.m. and 4 p.m. Participants will have the opportunity to work with Brandon Sheard of Farmstead Meatsmith who will teach traditional butchery and charcuterie methods that honor the whole hog. Sheard will demonstrate the butchery of a small Heyday Farm-raised hog, explaining each cut in detail as well as cooking and natural, nitrate-free curing methods. Tickets are $225/per person and each participant will also bring home three to five pounds of pork butchered during the class.

Winter is time for big, burly vino and Piemontese wines are some of my favorites. Apparently Esquin’s loves them too which is why they are holding a class on January 18th from 2 p.m. to 4 p.m. for lovers of Arneis, Dolcetto, Barbera, Nebbiolo, Barolo and Barbaresco. Each wine will be paired with a classic dish from the region and a thorough tasting and examination will ensue. Entry is $60 and reservations can be made at 206.682.7374.

Amaro Bistro celebrates its ‘official’ grand opening tomorrow, January 8th at 4 p.m. with a ribbon cutting ceremony followed by appetizers and drinks until 6 p.m. Owned by the proprietor of Pike Place Market fixture IL Bistro, the massive 3,400 square foot space on Bothell Way will feature a blend of traditional and modern Italian classics. Amaro features an exhibition kitchen, a large bar and space for 75 in the main dining room.