Napa wines star at Indigo

Wines of Napa Valley's Clos Du Val Winery will be featured in a dinner 6:30 p.m. Jan. 14 at Indigo.

Robert Salz, the winery's northwest regional manager, will attend the dinner, cooked up by chef Glenn Chu to include Slow Butter-Dipped Diver Scallops (with the 2000 Chardonnay), Balinese Spiced Seared Ocean Raised Moi (1999 Merlot) and Lamb Loin Medallion with Mandarin Orange Glaze and Beef Tenderloin Medallion with Szechwan Peppercorn Sauce (1999 Cabernet Sauvignon and 1999 Cabernet Sauvignon Stags' Leap District)

Cost is $65. Reservation deadline is Friday. Call 521-2900.

Cooking demonstration at Buca di Beppo

Buca di Beppo will be hosting a cooking demonstration from 6 to 8 p.m. Tuesday, featuring specialties from its new cookbook, "Into the Sauce -- From Our Cucina to Your Kitchen.

Taste Angel Hair Pasta with Shrimp, a Fennel Salad or Pasta with Chicken on the restaurant's patio at 1030 Auahi St.

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