Liz Biro

liz.biro@indystar.com

Tableside magic

When someone at this dinner says “Watch me pull a rabbit out of my hat,” you just might get fricassee. Chefs Night Off Indy conjures Indianapolis’ late magic-themed restaurant Illusions at an April pop-up dinner you'll need to book in March. Don't delay. Chefs Night Off events sell out quickly. The featured chef is Craig Baker. The dinner happens 6 p.m. April 2 at Baker's former Plow & Anchor restaurant, 43 9th St. Illusions was a Carmel restaurant famous for tableside magic acts. The place closed in 2003. The pop-up features magicians who performed at Illusions. Baker has not yet revealed what's up his sleeve. Tickets cost $85 at eventbrite.com.

Bloomington restaurant week

If you’re ready to take a culinary adventure on a budget, check out Bloomington restaurant meal deals that are part of Devour Btown March 20 to April 2. Some 25 restaurants serve three-course, value-priced menus including vegan, vegetarian and gluten free dining options. A list of participating restaurants and their menus is regularly updated at DevourBtown.org. Special promotions and events will also be announced on the Devour Btown Facebook page, on Twitter @DevourBtown and on Instagram @DevourBtown.

YOU MISSED 'EM

The spice whisperer

When big-time chef Eric Ripert needs spice advice, he taps Lior Lev Sercarz. The master spice blender and owner of New York City’s legendary La Boîte spice company is the go-to guy for all things spice. Cardinal Spirits in Bloomington hosts Lev Sercarz for Spice Camp 2017. First up is a spice dinner at 7 p.m. March 1 at DeVault Alumni Center, 1000 E. 17th St., Bloomington. Top Indiana chef David Tallent features Lev Sercarz’s spice blends throughout the meal ($79), with optional paired cocktails by Cardinal Spirits ($99). Lev Sercarz created the botanical blend for Cardinal Spirits' Terra Botanical Gin. Attend a spice blending workshop ($50 including small plates and cocktails) 7-9 p.m. March 2 at Cardinal Spirits headquarters, 922 S. Morton St., Bloomington. A workshop for food and beverage professionals ($10 including lunch) is scheduled noon to 2 p.m. March 1 at Cardinal Spirits. Find tickets at cardinalspirits.com/events/ or call (812) 202-6789.

Every significant chef

Corks & Forks features Indy's finest chefs and mixologists at an evening full of tastings, fine wines, craft cocktails and local, craft beers. Join around 800 guests 7-10 p.m. March 9 at Downtown’s Bankers Life Fieldhouse, 125 S. Pennsylvania St. Tickets cost $150 and proceeds benefit Second Helpings’ food rescue, hunger relief and culinary job training efforts. Visit secondhelpings.org/corks-forks-2017-tickets/.

All the Carmel restaurants

Taste of Carmel showcases tastings from 40 area restaurants, caterers, wineries and breweries 6-9:30 p.m. March 2 at 502 East Event Centre, 502 East Carmel Drive, Carmel. Tickets cost $30 to $75. Proceeds benefit Orchard Park Elementary School. Visit TasteOfCarmelOPE.com.

Make your own charcuterie

Learn the basics of making dry, aged sausage at home at a 10 a.m. March 11 class at Final Gravity Homebrew Supply, 3131 E. Thompson Road. The $20 class covers equipment, ingredients, grinding meat, stuffing casings, aging and curing. They’re all basics you may apply to making salami, soppressata, capocolla, pepperoni, bresaola and more. Having some fresh-sausage-making experience helps with this class. Registration is required. Find tickets at finalgravityhs.com.

Follow IndyStar food writer Liz Biro on Twitter: @lizbiro, Instagram: @lizbiro, Facebook and Pinterest. Call her at (317) 444-6264.