Baltimore’s Basque-inspired restaurant will pay homage to its traditional roots as Chef Ben Lefenfeld and sommelier Greg Schwab host a five-course, 1890s-themed Wine Dinner. The supper-club style evening will pair Greg’s selections of rare vintages with Chef Ben’s degustation menu of classic nouvelle cuisine, including Huitres Gratinee with roasted oysters, Norwegian Salmon with Sorrel Cream Sauce and Filet Mignon au Poivre. A special treat will be the presentation of an 1855 Bordeaux. The full menu is available at www.lacucharabaltimore.com/events. Black tie and formal evening wear are requested for this elegant repast and fantastic feast.