10 can't miss food events in Atlanta this week: Oct. 15-21

This week's dinners celebrate bourbon, beer, steak, roast pig and the restaurants of Viginia-Highland restaurants. You can also party in the garden with a community farm-to-table dinner benefiting a local food bank, get half off BOCADO's celebrated burger, learn how to can all those fall fruits and stemvegetables like a pro and get recipes tips with the master of vegetables himself, Chef Steven Satterfield. All this week and more in Atlanta's can't miss events.

Thursday, Oct. 15

Four Roses Bourbon Dinner

6:30 p.m. at Article 14. Fall means. bourbon. Article 14 and Four Roses Distillery are here to help. Named the 2015 Distiller of The Year for American Whiskey, the distillery partners with Article 14 for a three-course dinner and bourbon pairings, including Four Roses Yellow Label, Four Roses Small Batch and Four Roses Single Barrel. The price is $65 per person and reservations can be made by calling 404-443-8432.

Steak! It's What's for Dinner

6:30 p.m. at Preserving Place. Join Brasstown Beef, chef Philip Meeker (formerly of Kimball House) and Preserving Place to talk all things steak. Learn about different cuts, stove top cooking methods and more, plus a steak dinner--with wine--to finish. $75/person. Reserve your spot now.

Saturday, Oct. 17

Highland Restaurant Week

Times, locations vary. More than a dozen restaurants in Virginia Highland, Poncey-Highland and Morningside, including D.B.A. Barbecue, Murphy's and The Warren will offer signature prix fixe menus from $10-$35 through Oct. 25. highlandrestaurantweek.com

Intro to Basic Canning

11:00 a.m. at Piedmont Park Conservancy. You've picked the apples. You've harvested your fall vegetables. Now what? The Homestead Atlanta will teach you how to preserve them and turn them pantry staples for the winter. This four-hour class includes preparation tips and take-home jars of apple butter, bread and butter pickles and local, organic tomatoes as well as a notebook of how-to's and recipes. thehomesteadatl.com/upcoming-workshops/intro-to-basic-canning

Rays on the River Riverside Pig Roast

12:00 p.m. at Ray's on the River. Get high-on-the-hog with a buffet that boasts a whole roasted pig with homemade sauces, crunchy herb slaw, Red Bliss potato salad, homemade Maytag chips, classic mac and cheese and Southern-style cornbread joined by a salad bar, homemade desserts, iced tea and soda. Adult beverages available at the cash bar. $40 per person, plus tax and gratuity. For reservations, call Ray's on the River at 770-955-1187 and have your credit card number ready to hold your spot (card will be charged before event). raysrestaurants.com/raysontheriver

Sunday, Oct. 18

Harvest on the Hooch

1:00 p.m. at Chatthoochee Nature Center. Top chefs from Muss & Turner's, Seed, Table & Main and more join forces for a farm-to-table garden party to raise money for the Center's Unity Garden, which supplies more than five tons of fresh produce annually to the North Fulton Community Charities (NFCC) food pantry. $40 tickets for adults and $15 for children (ages 10 and under are free) include food tasting, samples from local craft breweries and wineries, live bluegrass music and games like corn hole, hula hopping and scavenger hunts. chattnaturecenter.org/special-events/fundraisers/harvest-on-the-hooch

Monday, Oct. 19

Three Taverns Beer Dinner

6:30 p.m. at Stem Wine Bar. Enjoy a five-course menu with beer pairings from Three Taverns Brewery, including pairings of Jonah crab salad and Prince of Pilsen; lamb tartare with White Hops; Maple Leaf Farms duck, creamed Brussels sprouts, cider glaze and grain mustard with A Night in Brussels; quad-braised veal cheeks, mushroom shallot glaze and baby turnips with Quasimodo and a spicy ending of local pear crisp, sour cherries and black pepper ice cream with Le Peche Mode. Tickets online in advance for $79 each (includes tax and gratuity).

Root to Leaf with Fall Vegetables

7:00 p.m. at The Cook's Warehouse Midtown. Award-winning Miller Union chef Steven Satterfield shares recipe favorites from his book, Root to Leaf: A Southern Chef's Approach to Cooking with the Seasons. The $55 class includes wine tastings and a chance to win tasty door prizes. acfb.org/events/root-leaf-fall-vegetables-simple-abundance-class

Wednesday, Oct. 21