<strong> Hit the Wine Road for weekend Wineland:</strong> If you like sipping wine no matter the season, you're in luck. Winter Wineland is this weekend, 11 a.m. to 4 p.m. Saturday and Sunday. This is the Wine Road's 22nd annual event and a great opportunity to taste limited release wines, new releases and library wines, as well as meet with the winemakers.

There are about 130 participating wineries scattered through the Russian River, Dry Creek and Alexander valleys.Some will offer food pairings while others will offer tours, but all will have wines on sale.

The deadline for advance ticket orders has passed. Tickets at the door will be $60 for the weekend, $45 Sunday only and $10 for designated drivers. For more information, visit <a href="http://wineroad.com" target="_blank">wineroad.com</a> or call 433-4335.


<strong> 19 chefs, winemakers put on Feast of Olive:</strong> The Feast of the Olive Dinner will be held at 6 p.m. Jan. 25 at Ramekins Culinary School in Sonoma.

As part of Sonoma Valley's Season of the Olive, the dinner brings together 19 local chefs and winemakers for a multicourse feast centered around the olives and their buttery oil.

Participating chefs include Armando Navarro of the El Dorado Kitchen, John Toulze and Erin Smith of The Girl -amp; The Fig, Peter Smith and Andrew Wilson of Carneros Bistro and Bruno Tison and Andrew Cain of Sant?at the Fairmont Sonoma Mission Inn, among others.

Tickets are $150. To reserve, call 996-1090, ext. 108. <a href="http://olivefestival.com" target="_blank">olivefestival.com</a>. 450 W. Spain St.


<strong> Shed goes half-hog with 3-course feast:</strong> Healdsburg Shed will present a supper with the Sonoma County Meat Company's Rian Rinn and Bar Tartine co-chefs Nick Balla and Cortney Burns at 5 p.m. Jan. 25 at the upstairs Grange.

The three-part night includes a demonstration by Rinn of how to break down a half hog, a wine toast, and a dinner by the two chefs, who will turn the hog into a three-course feast.

Cost is $110. To reserve, go to <a href="http://brownpapertickets.com/event/513765" target="_blank">brownpapertickets.com/event/513765</a>. 25 North St. <a href="http://healdsburgshed.com" target="_blank">healdsburgshed.com</a>.

<strong>GLEN ELLEN</strong>

<strong> Learn to cure olives the Greek way:</strong> B.R. Cohn Winery will host a free, home-curing olive workshop with expert Don Landis from 11 a.m. to 1 p.m. Sunday.

Landis will talk about the history of the olive and provide a description of the Greek style of olive curing with no lye. An olive tasting and discount on B.R. Cohn food products will be offered to all participants.

Space is limited. To reserve, call 800-330-4064 ext. 124. 15000 Sonoma Highway. <a href="http://brcohn.com" target="_blank">brcohn.com</a>.


<strong> Crab feed a boost for Cinnabar Theater:</strong> Lagunitas Brewing Company will host a benefit Crab Feed for Cinnabar Theater at 5:30 p.m. Jan. 28 at the Petaluma brewery.

Guests will enter the beer garden, step into a heated tent and enjoy freshly caught crab along with salad, bread and dessert.

Tickets are $55. To reserve, call 763-8920 or go to <a href="http://cinnabartheater.org" target="_blank">cinnabartheater.org</a>. 1280 N. McDowell Blvd..


<strong> New pastry chef raising bar at Nick's:</strong> Nick's Cove Restaurant and Oyster Bay has hired Pastry Chef Fernanda Hurst to oversee the dessert menus at the West Marin destination.

Hurst, who grew up in Salvador da Bahia in Northern Brazil, graduated from Le Cordon Bleu in San Francisco in 1999 and worked for 10 years at Francis Ford Coppola Winery in Geyserville. She created the pastry program for the winery's restaurant, Rustic, and spent two years each as pastry chef at Napa's Ca'Momi Winery and Bottega in Yountville.

Hurst plans to enliven the dessert menu at Nick's Cove with personal dishes such as her flourless TCHO Chocolate Torte, a made-to-order Bread Pudding with bourbon custard and a Meyer Lemon Tart with lavender whipped cream.

She will also be bringing a slice of Brazil to the restaurant with her Pao de Queijo, a slow-cooked cheese bread.

Nick's Cove is at 23240 Highway 1. 415-663-1033 or <a href="http://nickscove.com" target="_blank">nickscove.com</a>.

<em>Compiled by Staff Writer Diane Peterson, who can be reached at 521-5287 or diane.peterson@pressdemocrat.com, and Peg Melnik, who can be reached at 521-5310 or peg.melnik@pressdemocrat.com</em>