Visit Cellar+Plate for a night of delicious cooking demonstrated by the owner’s husband, Doug Guccione. The chef creates a four-course meal and pairs a wine with each dish. The menu features bacon deviled eggs, wilted spinach salad and sous vide pan-seared Moroccan-style lamb chops and carrots capped off with carrot cake with cream cheese icing. The wines include a chardonnay, riesling, sparkling white wine and others.
$35; 6 p.m.; Cellar+Plate, 2916 S. Lone Pine Ave., Springfield. To get tickets, text 417-894-2003, email firstname.lastname@example.org or message the restaurant on Facebook. For more information, visit cellarandplate.com.