Tour de Champagne
La Venue; 11/12 at 6 p.m.; 608 W. 28th St., nr. Eleventh Ave.; 212-967-9636
Taste the good life, or pretend you’re in a rap video, at this Champagne extravaganza that includes a seminar and tasting from over twenty houses, live entertainment, and a silent auction. You’ll also be able to experience various labels paired with cuisine from local chefs.
The Aperture Foundation; 11/13 at 7 p.m.; 547 W. 27th St., fourth fl., nr. Eleventh Ave.; 212-505-5555
The theme of this art slideshow and huge dinner party is Inside Out, which extends to the potluck aspect of the evening as well. Might we suggest taking something like a pineapple upside-down cake, or sandwiches with the meat on the outside? Or maybe you could just bring regular food and wear your clothing inverted. Either way space is limited, so be sure to get your tickets ASAP.
Pie: Tasting and History
92nd Street Y; 11/17 at 8 p.m.; 1395 Lexington Ave., nr. 92nd St.; 212-415-5500
This event is for those who have ever wondered about the origins of the pie-eating contest or marveled at those three-foot-high pasta pies that were served to Italian royalty. It's also for those who just like pie. Sweet and savory pies will be available for tasting, as well as recipes to take home and try yourself.
Spain's Secret Wines
The Institute of Culinary Education; 11/18 at 8 p.m.; 50 W. 23rd St., nr. Sixth Ave.; 212-847-0700
While Spain’s rich winemaking tradition is famous mostly for its reds, the country’s offerings of whites is also exceptional. Learn about them as wine writer Chris Fleming takes your taste buds on a tour with samples from regions including Rueda, Ria, Baixas, and Rioja.
Today's Specials: The Design of Food Presentation
Tishman Auditorium; 11/20 at 6:30 p.m.; 66 W. 12th St., at Sixth Ave.; 212-229-5488
Face it: Looks count, even when it comes to what we eat and drink. Analyze your superficial urges when Frank Bruni hosts a group of experts including sommelier Andrew Bradbury, photographer Mitch Feinberg, food stylist Victoria Granof, and critic Tacey A. Rosolowski in the second installment of this annual event devoted to the juncture of food and design.