Omnivore - Events for the weekend
Things to do around the city on your days off.
Crop Mob Atlanta Kickoff Meeting, April 10. This is a group of young and landless people who like to farm. They get together to work with communities to share their knowledge and plant things. The first meeting is at the Peachtree Road Farmer’s Market at noon. For more information visit www.cropmobatl.com.
White County Cork and Keg Festival, April 10. Everyone attending gets a beer tasting glass and a meal coupon. Tickets are $45 dollars. All designated drivers get in free. The festival will last from 2 p.m. – 6 p.m. For more information visit http://snca.org/performingarts/cork&keg.html.
Taqueria del Sol’s 10th Anniversary “Month of Sundays, “ April 11. Each Sunday one location will be open and serving a special menu. Every week, all locations will offer the popular Chocolate Chimichanga with Grand Marnier and Tequila cream sauce for $3.00. Twenty percent of the proceeds from the Atlanta events will benefit the Atlanta Community Food Bank. Sunday, April 11; 12:00 p.m. until 3:00 p.m. Taqueria del Sol, Decatur, will serve a breakfast burrito or huevos rancheros for $8.00.
Artist Dinner with Christopher M. at Woodfire Grill, April 11. This dinner is to celebrate the original works of Christopher M. who painted a series of chef Kevin Gillespie and his team at work. The theme of the dinner will be “music” and each course will take on a different genre. There is reception at 6:30 with a seated four-course meal to follow. Tickets are $125 a person. To RSVP call 404-347-9055.
Montaluce Winery Blessing of the Vines, April 11. The 3rd annual Blessing of the Vines is a traditional and ancient celebration signifies the welcoming of spring. There will be a special service by Fr. Troy Beecham followed by a Prosecco reception at the winery. The ceremony will begin at 11:00 a.m. For more information visit or call 706.867.4060.
Montaluce Winery: Le Vigne Restaurant, Whole Animal Dinner: Fowl, April 11. Each week diners will receive entrees and sides incorporating the entire animal. On the 11th the dinner will be fowl. Chef Steven Hartman will make a a la carte menu of dishes presented as small plates with approachable prices. For reservations, call 706.867.4060.