Interested in supporting Hugh Acheson's home-ec reboot, Seed Life Skills? There's a benefit dinner this Sunday at 5 p.m. at The Foundry, with the chef lending his culinary presence, plus music by 6 String Drag. The menu consists of: a salad of little gem lettuces, pistachio, mint, lemon and olive; a family-style main course with trout, rack of lamb, leeks, farro with Brussels sprouts and pumpkin seeds, and the roasted carrot and beet salad with cumin dressing that is a personal favorite of mine from Acheson's first cookbook; and a butternut squash panna cotta for dessert.
Terrapin's 10th annual Wake and Bake-Off is teaming up with My Athens this year to expand the event. Both professionals and home cooks will participate. On Jan. 24, the pros (The National, Kumquat Mae, The Savory Spoon, Chops & Hops, South Kitchen + Bar, Earth Fare, Five Bar and Taziki's) will make savory dishes and the regular folks (Brianne Miley, Hannah Goldstein, Lindsey Wright, Jolie Helton, Zoe Daniel and Brittany Chill) sweets; on Jan. 31, vice versa (pros: Clocked, Catch 22, Trappeze, Sugar Kneads Cakery, Hendershot's, Beacon Baking Company, food scientist Juli Beirwirth and Heirloom; amateurs: Patrick Doyle and Kimberly Wise, so far).
Both events take place from 4:30–7:30 p.m. at the brewery, on Newton Bridge Road. There's still room for more home cooks to participate (more information here). Tickets are $35 for each event or $60 for both and can be purchased online here.
Also on Jan. 24, at 7 p.m., Five & Ten will focus on Israeli food for its monthly Classic Cookbook Dinner. For $50, you get a meal based on Michael Solmonov's Zahav, served family-style. Menu at the link.