Upcoming food and spirit festivals, dinners and events

Upcoming food and beverage events

Flavors of India Indian Food Festival at Royal Oak Farmers Market: Six Indian restaurants will showcase their dishes. The event also has a DJ, vendors and bounce house for kids. Tickets include a $5 voucher to use at food vendors. 6-9:30 p.m. Thurs. $12, free for kids 12 and younger. 316 E. 11 Mile, Royal Oak. myfavoriteshowsandevents.com.

Chef Meiko Krishok at Revolver: Known for her businesses Guerrilla Food and the Pink Flamingo food trailer, chef Meiko Krishok will serve two seasonal, five-course meals at Hamtramck’s Revolver. 6 and 9 p.m. Fri. $35 vegetarian, $40 pescatarian. 9737 Jos Campau, Hamtramck. revolverhamtramck.com.

Vodka Vodka at Fillmore Detroit: One of the largest booze-tasting events in the area, Vodka Vodka features a club atmosphere and spirit brands from all over the world. Tickets include tasting tickets. 6:30 p.m. Jan. 19. $35-$55. 2115 Woodward, Detroit. mtvodkavodka.com.

Kids Baking Class at Townsend Hotel: Aspiring pastry chefs can go behind the scenes and learn how to make marshmallow polar bears and cookies. Price includes an apron and treats to take home. 3-4:40 p.m. Jan. 20. $30. 100 Townsend, Birmingham. (248) 644-6506.

Polar Beer Club at Royal Oak Farmers Market: A celebration of craft beer. General admission tickets include 15 samples and commemorative pint glass. VIP tickets get you in an hour early and include 20 sample tickets. 7:30-10:30 p.m. Jan. 20. $45-$65. 316 E. 11 Mile, Royal Oak. (248) 246-3276.

Subtleties of Scotch at Grosse Pointe War Memorial: Sample six types of Scotch and learn about the differences with beverage expert Michael Schafer. 7-9 p.m. Jan. 25. $45. 32 Lake Shore, Grosse Pointe Farms. warmemorial.org.

Wine Dinner at Rattlesnake Club: Sample wines from around the world chosen by sommelier Maria Papp to pair with a dinner from executive chef Jeff Lanctot. 6 p.m. Jan. 26. $70 plus tax and tip. 300 River Place, Detroit. (313) 567-4400.

Indulgence at Royal Oak Farmers Market: A festival of desserts and cocktails with more than 100 flavored alcoholic beverages to sample. 8-11 p.m. Jan. 27. $35, $50 VIP. 316 E. 11 Mile, Royal Oak. indulgenceevent.com.

Sunday Night at Grandpa’s at Great Lakes Culinary Center: An ongoing dinner series that features local grandparents, this dinner features cuisine from Polish grandpa Kevin Gawronski, including dill pickle soup, pierogi, cucumber salad, stuffed cabbage and more. Cash bar available. $33, $18 for 10 and younger. 24101 W. Nine Mile, Southfield. (248) 286-3100 or glculinarycenter.com.

Mina’s Liberian/Mediterranean Pop-Up Dinner at Brooklyn Street Local: Chef Ameneh Marhaba blends Liberian and Mediterranean cuisine at her monthly pop-up dinners. Tickets must be purchased in advance. 7-10 p.m. Feb. 3. $43.23. 1266 Michigan, Detroit. kitchenramarj.com.

Inverno in Toscana at Cafe Cortina: A winter Tuscan dinner paired with five regional wines, 5 p.m. Feb. 11. $135 per person, all inclusive. 30715 W. 10 Mile, Farmington Hills. (248) 474-3033.

Restaurant and food briefs

Boboville Brunch: Congratulations to chef Blair Wills on the one-year anniversary of Boboville Brunch, his pop-up weekend service at Kelly’s Bar, 2403 Holbrook in Hamtramck. He serves Benedicts, decked-out pancakes, vegan-friendly dishes and other items at the dive bar Saturdays and Sundays 11 a.m.-4 p.m. Visit facebook.com/bobovillebrunch for the ever-changing menu.

Eddie Smoke’s BBQ: This new carryout restaurant in Utica had its grand opening last weekend. Eddie’s serves smoked ribs, brisket, pulled park and chicken at 13461 Hall. Call (586) 803-4770.

Olga’s smoked brisket: Olga’s Kitchen has added some limited-time items to its winter menu, including a smoked brisket Olga, smoked brisket platter, red pepper and tomato bisque, a cod basket, fried shrimp basket and “Olga donuts” made with puffs of Olga bread tossed in powered sugar and served with raspberry sauce.

Griddled Chick’n Club at Shake Shack: An all-natural griddled chicken breast sandwich with smoked bacon, lettuce tomato and buttermilk herb mayo will be added to the menu at Shake Shack for a short time starting Jan. 26.

Melody Baetens