Dine Roundup: Georgia craft beer, “Frunch,” local home-brews and more available this week

Lunch + Flambée Café = Frunch

This week, Flambée Café introduced more than 20 new menu items, including new starters, bar snacks, sandwiches, burgers, tartes flambées and a traditional French onion soup. Designed more as lunchtime offerings, the Flambée Café “Frunch” items combine the restaurant’s wood-fired, French flair with everything a midday meal requires. The items are now available at the Willow Grove cafe.

Corporate Brew & Draft welcomes Georgia brewery with crawfish boil tonight

Based in Athens, Georgia, Creature Comforts is a small-town craft brewery specializing in artisanal beers. Tonight, Wednesday, March 14, Corporate Brew & Draft is hosting a crawfish boil for the visiting brewery team, and Creature Comforts is providing kegs of its American IPA Tropicália, its farmhouse ale Table Beer and its Berliner-Weisse Athena. Tonight’s event raises money for the Get Comfortable campaign, which drives awareness, engagement and support for Athens-based nonprofits. For more information, visit getcurious.com. 5-9 p.m. Find out more here. 

Third Thursday at LSU Museum of Art features Brasseurs a la Maison beer tasting

LSU Museum of Art hosts a gallery talk with LSU art history professor Joe Givens and a beer tasting from home-brewing club Brasseurs a la Maison. The event is $10 for general public, $5 for members and free for Contemporaries. Thursday, March 15. 6-8 p.m. Event details here.

Celebrate St. Paddy’s early at City Pork Brasserie’s Irish Beer Dinner Thursday

City Pork Brasserie & Bar offers a five-course Irish beer dinner tomorrow, Thursday, March 15. With cider-steamed mussels, smoked salmon, grilled lamb loin, pork belly and a chocolate car bomb cake, this menu marries classic Irish cuisine with contemporary food trends. $65 per person. Space is limited, call 615-8880 for reservations. 6-9 p.m. See full menu here.

Take a long lunch for Red Stick Spice Company’s Vegan Cooking class Friday

Going vegan doesn’t have to be boring. Certified Integrative Nutrition Health Coach Brittany Lynn Kriger instructs this hands-on Red Stick Spice Company cooking class. The menu includes a creamy zucchini soup, a “soul bowl” featuring teriyaki almonds, rice, kimchi and a spicy tahini dressing, and a dark fudge cake. Friday, March 16. 11:30 a.m.-1:30 p.m. The class is almost full; reserve your spot here. Find more Red Stick Spice cooking classes here.

Cane Land’s Fur Ball Brunch benefits Companion Animal Alliance this Sunday

Cane Land Distilling Company and BRQ Seafood and Barbecue are teaming up this Sunday, March 18, to raise money for Companion Animal Alliance with the Fur Ball Brunch. Enjoy brunch cocktail favorites and delicious barbecue while supporting a good cause. 11:30 a.m.-1:30 p.m. Full details here.