◊ Oregon's noted multi-generation winery Ponzi Vineyards opens its third tasting room in Sherwood on Saturday, June 15, offering table-side wine tasting service, guided winery tours, and two bocce ball courts.

◊ The fourth installment of Portland's Association dinner series takes places on Sunday, June 16 and features food from Olympic Provisions, The Sugar Cube, and a talk from Andrew Dickson, co-director of W+K 12, Wieden+Kennedy's 'experiment, disguised as a school, disguised as an agency.'

◊ Celebrate Dad with the best of dinner and lunch at Southeast Wine Collective's Dunch prepared by Cibo chef Marco Frattaroli on Sunday, June 16. $25 gets you a Father's Day feast plus a glass of wine.

◊ Popular Portland supper club Coquine PDX returns to a new space for three dates starting Sunday, June 16. Join former Davis St. Tavern chef Katy Millard as she serves up a four-course prix fixe dinner inspired by both the season and the source.

◊ On Monday, June 17 Beast teams up with Seed Savers Exchange to host a fundraiser dinner to support the ongoing fight against the genetic modification of our food supply. The five-course meal will showcase foods brought in by the Iowa organization including an introductory hour with heirloom-crop centered appetizers and a featured Seed Savers Cocktail by bartender Kyle Linden Webster. 

◊ Celebrate the summer solstice with a multi-course Danubian Feast at Grüner on Thursday, June 20. Expect special dishes from the Danube River valley like stuffed cabbage rolls, Brandy-flamed mushrooms, and German sour cherry soup alongside bitters, brandies, eau-de-vie, and schnapps served up by barmaster Jessica Braasch. 

◊ Paulée honors the arrival of the Evening Land Vineyards tasting room next door with a six-course pairing dinner with winemaker Isabelle Meunier on Thursday, June 20. Chef Temple’s menu plays with wine friendly fruits and spices like figs, peaches, tarragon and pink peppercorn.

◊ Chef Vitaly Paley shows off his sweet and savory sides at this upcoming Imperial dinner on Friday, June 21 with Portland’s newest caramel company. The five-course menu is tailored to Sweet & Salty’s caramels including caramel lacquered beef short ribs with spicy cashew brittle crumbles and salt cured foie gras torchon with white chocolate and rosemary caramel “lardo”.

◊ Learn the secrets of shaping and making handmade pretzels on Saturday, June 22 with cookbook author Andrea Slonecker as she teaches simple tips and tricks for mastering the snack at home. Plus, there’s no need to take notes since attendees go home with a copy of Pretzel Making at Home.

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