WINE AND DINE: Cookbook author Stepfanie Romine will join Metro Wines and co-author Matt Frazier for A No-Meat Wine Pairing Dinner hosted by Rezaz.

Small bites: A No-Meat Wine Pairing Dinner

Metro Wines teams up with Rezaz and local cookbook authors for a vegan-based wine pairing dinner. Also, Living Web Farms and the French Broad Food Co-op host Fermentation Show and Tell, the Hop Ice Cream Café joins the Thomas Wolfe Memorial to celebrate Wolfe’s 117th birthday and White Duck Taco announces Sunday brunch and plans for a new space in the River Arts District.

ALL GROWN UP: The Hop’s house-made ice pops — or Hopsicles — which debuted last winter, now offer an iteration that caters to grown-ups with the addition of Urban Orchard Cider Co.’s hard-cider products.

Small bites: Hard-cider ice pops from Urban Orchard and The Hop

Urban Orchard’s specialty ciders are used by The Hop to make several frozen treats; Foothills Meats has added another business partner and announced a CSA with meat and house-made deli products in addition to expanding into Charlotee; MG Road will host a wintery dining experience with the help of guest chef James Grogan; and MetroWines donates a portion of select sales to combat muscular dystrophy.

IN THE INN: Executive Chef Casey Maness, right, landed in Western North Carolina in 2010 with experience from numerous restaurant positions and four years cooking in the Coast Guard. Her forthcoming eatery, The Lantern — located inside Hendersonville's The Charleston Inn — is “meant to take you on a journey through Old Charleston, with Creole, Cajun and low country flavors.”  Maness is pictured with Charleston Inn Manager Tim Ross.

Small bites: The Lantern brings coastal flavors to Hendersonv­ille

A new restaurant is set to open at Hendersonville’s historic Charleston Inn; Metro Wines hosts a high-flying fundraiser for A-B Tech aviation scholarships; Buxton Hall Barbecue plans a late-night holiday dance party; Burial Beer works on a kitchen build-out for Salt & Smoke; and the Italian Cookie Lady hosts holiday truffle cake-pop parties.

CAN DO: Oskar Blues Brewery’s CAN’d Aid Foundation has offered $1.2 million in grants to quirky organizations since its inception two years ago. The underlying mission is to promote towns, active lifestyles, arts and the environment.

Small bites: Oskar Blues Big Money Chili-onaire cook-off promotes ‘do-goodery’

Oskar Blues’ CAN’d Aid Foundation is seeking competitive talents for its chili cook-off in Brevard. Meanwhile, FEAST and Asheville Middle School team up for a pie fundraiser; MetroWines’ Anita Riley invites two women behind Hi-Wire Brewing’s branding to the shop; Smiling Hara Tempeh’s Hempeh makes its way to grocery shelves; and Lex 18 hosts an Appalachian-themed evening.