CONNECTICUT

Visit the little red sugarhouse on Heckscher Farm and see firsthand how sap is turned into sweet maple syrup. Watch how trees are tapped and sap is collected; make a maple-themed craft; go on a scavenger hunt; have your face painted and more. On Saturday, watch local chefs create delicious dishes using local maple syrup and vote for your favorite. On Sunday, enjoy pancake brunch from 11 a.m. to 2 p.m. ($5 for brunch).
Information: 203-322-1646 or visit www.stamfordmuseum.org.

Go see what the local vineyards have to offer in the winter. Visit six participating wineries and be entered into a grand prize drawing. Pick up a program card at any participating winery. Visit all six wineries and have your card signed. Then, turn it in by April 10th 2012. Participating wineries include DiGrazia Vineyards (Brookfield), Jerram Winery (New Hartford), Haight-Brown Vineyard (Litchfield), Hopkins Vineyard (New Preston), Miranda Vineyard (Goshen) and Sunset Meadow Vineyards (Goshen).
Information: http://www.hopkinsvineyard.com/2011LitchfieldHillsWinterWineTrail.docx

Darien Restaurant Week will offer consumers great deals, the opportunity to experience some new restaurants, and re-visit a few of their favorites throughout the next installment of Darien Restaurant Week. Participating restaurants will offer a special prix-fixe lunch and/or dinner menu during the entire week. Number of courses to be offered is a minimum of 3 (Excludes tax and gratuity)
Information: www.darienchamberonline.com

In this hands-on class, you will work side-by-side with Master Chocolatier Fritz Knipschildt to create his award-winning truffles. Tasting as you go, you’ll enjoy a glass or two of Fritz's favorite wine while you prepare these heavenly treats. And, of course, you'll take home samples and the recipes to allow you to create these for your family. Registration required by phone or online. Information: 800-842-5275 or visit www.clarkecorp.com/chefseries/

This dry white bubbly is a limited edition and will first be available for tasting and purchase to Bubbly Release guests of Haight-Brown Vineyard. Information: www.haightvineyards.com or call 860-567-4045
Wines Galore session. Begin with a taste of bubbly and a hand dipped chocolate covered strawberry. Then proceed to a walk around tasting of the rest of the wines on the Haight-Brown menu. Saturday and Sunday, noon- 2 p.m.; $10 per person
Wines and More session. This is the Wines Galore session with appetizers freshly prepared by our gourmet chef. Reservations must be made four days in advance. Saturday or Sunday, 3-5 p.m. ; $30 per person.
Bubbly Release Dinner. Toast with a glass of bubbly blend followed by dinner, a tasting of wines, and live music. The dinner tickets must be purchased four days in advance. Saturday evening, 6 p.m.; $65 per person. Haight-Brown Vineyard, 29 Chestnut Hill Road Litchfield

Join the man known as the best Indian chef in America, as he brings his special James Beard House dinner to The Clarke Culinary Center. This promises to be a thrilling night from Mole to Masalas, for which Chef Prasad has designed an elegant and innovative menu that seamlessly weaves together the cuisines of India and Mexico. Registration is required by phone or online to join an intimate group in this culinary exploration. Information: www.clarkeculinarycenter.com or call 800-842-5275

Sanctioned and governed by the International Chili Society, cooks will compete in Red Chili, Chili Verde and Salsa categories. There will also be non-ICS categories for a Youth Division for kids under 18 years of age and People's Choice Chili. There will be a hot pepper eating contest and DEFCON will have a Death Match wing-eating contest! Cash awards will be distributed to winning teams.
Information: www.chilict.com