How to Eat and Drink in Portland, April 30-May 6

Sunday, May 4

Calcotada

Apparently, in Catalonia, everybody freaks out about calcots—mild, spring onions grilled till a bit blackened, served up scraped into romesco sauce. Sounds nice, really, and apparently it was quite a feat for Viridian Farms to get hold of the appropriate seeds. Well, Foster’s Craft Cooking and Viridian are having a party with oysters and Basque cakes and calcots (of course), but they’re being as secretive as a morel hunter about it: The address will be mailed only after a confirmed RSVP at eventbrite.com/e/calcotada-tickets-11224592057. 4 pm. $30.

Cider House Dinner

Piles and piles of Finnegan cider are promised in a four-course, Spanish-style dinner, including steaks grilled by the Parish, cider-cooked chorizo, salt-cod omelets and Idiazabal cheese. They ask you in their press materials to grab cider from the barrel when you hear the word “Txotx,” a Basque toast that sounds exactly like a 4-year-old saying “church.” It sounds a lot like a 21-year-old saying “church,” too. Bar Vivant, 2225 E Burnside St., 971-271-7166. 4 pm.  $55 all inclusive.

9th Annual Fredfest

The famed Fred Eckhardt, immortalized in suds, is celebrating his 88th birthday at Hair of the Dog with a load of rare beers you probably won’t otherwise find, with cheese, chocolate, candy and cereal offered to help grain up your stomach as you ring him in. The party will happen in two three-and-a-half-hour sessions. Apparently, Fred’s got some stamina at 88. Funds go to charity, and to beer. Hair of the Dog, 61 SE Yamhill St., 232-6585. 1-4:30 pm, 5:30-9 pm. $60.

Monday, May 5

The Mystery of Terroir in Oregon

Oregon has many types of dirt. Some of that dirt is rich and black. Some of it is chalky and red. Some parts of Oregon are cool and damp while other parts of the state are windy or hot and very dry. Scott Burns, Portland State University geology professor emeritus, explains how this affects your wine. Hollywood Theatre, 4122 NE Sandy Blvd., 281-4215. 7 pm. $5 donation.

Tuesday, May 6

Desserts and Bubbles

As part of Argyle Winery’s bubbles week that fastidiously avoids the word “Champagne” in all marketing materials, this event pairs five Argyle sparkling wines with sweets from Petunia’s, Pix, Raven & Rose, Salt & Straw and Xocolatl de David at a relative premium. Skip dinner, and if you’re not light-headed and in love after that whole mess, you’re made of sterner stuff than us. Union/Pine, 525 SE Pine St., 818-292-1169. 7:30 pm. $25.