� Travel back in time to the Roaring Twenties for the New Year’s Eve celebration at Messina Hof Winery & Resort (4545 Old Reliance Rd., Bryan, www.messinahof.com). Music, dancing, casino games, fine food, and award-winning wines. $285 per couple, $150 single; reservations necessary: 979/778-9463 x234. Friday, Dec. 31, 9pm-12:30am.
� David Alan encourages all former Katz’s Deli employees to help Marc Katz commemorate the end of an Austin era by gathering in front of the restaurant for a final reunion photo. This should be one for the History Center! Sunday, Jan. 2, 4pm.
� Chef Lawrence Kocurek will demonstrate the techniques necessary to butcher a locally raised duck and use all the component parts in various dishes. $140 per person includes one duck per student, demonstration and hands-on work, a recipe booklet, and a charcuterie buffet with complimentary wine. Reservations necessary: www.kocurekfamilycharcuterie.com. Sunday, Jan. 9, noon-4pm.
� Artisan butcher Jesse Griffiths of Dai Due begins 2011 with a series of meat-processing classes at the Spirited Foods Kitchen (1208 W. Fourth). Participants in the Whole Hog class will break down half of a Richardson Farm’s hog and learn techniques for sausage-making, braising, curing, and smoking the various cuts of pork. The $140 price includes instruction, recipes, source lists, suggested reading, a light lunch, and a selection of products made during the class. The class is currently sold-out, but add your name to the waiting list by e-mailing info@daidueaustin.com. Sunday, Jan. 16, 1-6pm.
This article appears in December 31 • 2010.