Kitchen’s Fifth Annual Oktoberfest
Oct. 7, 6:30 p.m
764 MLK Jr. Boulevard, Chapel Hill, kitchenchapelhill.com
Dick and Sue Barrows of Chapel Hill’s French-inspired Kitchen will host their fifth annual Oktoberfest celebration on October 7, a three-course dinner featuring artisan sausages from Steve George—formerly of the sausage titan D’Artagnan—and German-styles brews from Cary’s Bond Brothers. Kitchen’s Oktoberfest is $50 per person excluding tax and tip. The restaurant recommends calling in advance to reserve a seat (919-537-8167).
Casktoberfest at Big Boss
Oct. 3, 5 p.m
1249 Wicker Drive, Raleigh, bigbossbrewing.com/casktoberfest
Big Boss Brewing Company hosts the return of Casktoberfest, a celebration of old-world beer culture featuring the new Marzen and Big Boss lager, as well as the Single Hop Huel Melon Lager, Pecan Harvest, Cloud Duster NEIPA, the Peanut Butter Bad Penny, and more. To try them all, Big Boss suggests purchasing a wristband and sample glass, which will gain you an all-access pass to the cask ale beer hall; otherwise, you can pay as you go.
The Root Cellar’s Porkapalooza
Oct. 5, 6:30 p.m
750 MLK Jr. Blvd., Chapel Hill, porkapaloozafest.com
The Root Cellar Cafe’s most “porktacular” night of the year includes an eight-course farm-to-table dinner plus wood-fired suckling pigs from Burnette Ranch in Pittsboro and beer from Mason Jar Lager Co. in Fuquay-Varina. Expect plenty of pork-centric plates like twice-fried ribs with sweet and spicy apricot glaze, bacon-wrapped confit pork tenderloin skewers with bourbon-soaked figs, and chile-braised pork cheek tostadas with fried sweet plantains, spicy pumpkin puree, and microgreens. Tickets range from $50–69 and are available on the event website.
Contact food and digital editor Andrea Rice at arice@indyweek.com.
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