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Quickie Calendar

Saturday May 16, 6:30 p.m.
Beer versus Wine at Cook's Inc.
Here's a novel idea. A four-course meal with both wine and beer pairings. Cook's Inc. at Abacoa is putting on the event, wherein diners will decide whether they prefer the craft beer or the Spanish wine with each course. On the beer team: Avery White Rascal, Orval Trappist Ale, Westmalle Dubbel Bolk, and Celebrator Dubbel Bolk. On the wine team: Robert Oatley Rose de Sangiovese, Senor da Folla Verde Albarino, Taltarni Three Monks Cabernet Merlot, and Tosti Brachetto d'Acqui. Watch them duke it out over a menu that includes salad, grilled clams, beef tenderloin, and banana bread French toast. To sign up, call 561-429-8020. Cost is $45.

Monday May 18, 5:30 to 7:30
Canyon Happy Hour Network
Social Mixer ages 20 to 50. $10 gets you one appetizer and one of Canyon's famous prickly pear margarita, wine or cocktail. Must be paid in advance though. Click here to sign up.

Thursday May 21, 6 to 7:30
A Taste of Napa Valley at Forte with Dine Magazine and Rutherford Hill Winery
Chef Mark Liberman will be preparing his delicious signature appetizers to pair with the wines. Cost is $15. Click here to RSVP and learn more.

Sunday June 7, 6 to 8 p.m.
Slow Food Surf Social at 3030 Ocean
A fundraiser hosted by Slow Foods Glades to Coast to celebrate World Ocean Day.
6:00-8:00. Includes an Ocean conservation program and speaker, pig roast, assorted Florida seafood, artisan beers, rum, and tropical fruits. Cost is $59 including tax, gratuity, and a donation to support Slow Food Community Programs. Call 954-765-3030 to RSVP.

Ongoing through July 1, weekdays 4 to 7 p.m.
Happy Hour at Trina
Even swanky Trina is getting in on the happy hour act, with $3 domestics, $4 imports, $4 wine and $5 signature cocktails (this is a deal, they're really delicious), plus a new menu of bar bites and tapas: gorgonzola topped Trina chips, truffle lobster Mac & Cheese, and spicy Buffalo shrimp, plus flatbreads.

601 N Fort Lauderdale Beach Blvd.

Fort Lauderdale

(954) 567-8070

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Gail Shepherd
Contact: Gail Shepherd

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