NV Chef Peter Halikas teams up with noted chef, nutritionist and author Cheryl Forberg to create a scrumptious menu that won’t break your diet in a special dinner April 18.

 While Chef Halikas cooks up a feast that is both healthy and indulgent, Forberg, the consulting dietitian to NBC’s The Biggest Loser fitness reality show, will share delicious tips to trim your waistline,  whether dining at home or at your favorite local restaurant.

 The cost is $35 per person including wine. Gratuity is not included. The dinner begins at 6:30 p.m. at NV Restaurant and Lounge, 1106 First St., Napa. Reservations are required. Please call 265-6400 for more information. /Register

Kitchens in the Vineyards

Tickets are on sale now for the annual Kitchens in the Vineyards tour. This year five hosts will open their homes for tours in this benefit for Music in the Vineyards, the valley’s summer chamber music festival. The kitchens, dining rooms, entertainment areas and gardens of each home will be enhanced for the day by professional designers who will bring in floral designs and table settings. Local cookbook authors and chefs will also be on hand to provide refreshments and sign cookbooks.

The tour takes place April 28 from 9:30 a.m. to 4:30 p.m. The preview party is April 27 from 4-10 p.m. Regular tour tickets are $45; for the preview party tickets are $75.

To purchase tickets by phone call 258-5559. To down load a ticket order form or for more information, visit www.musicinthevineyards.org/kitchens./Register

Tea with the

Easter Bunny

Copia hosts an Easter bunny tea April 7, 2:30-4 p.m. On the menu are child-friendly baked goodies, tea sandwiches, and a choice of tea, chocolate milk or lemonade. Each child will also take home an Easter treat. The cost is $35 per adult and $25 per child.

Julia’s Kitchen will serve an Easter brunch April 8 from 11 a.m. to 3 p.m. For reservations, call Copia at 259-1600. /Register

Cooking at the CIA

On the menu at the demonstration kitchen at the Culinary Institute of America at Greystone in St. Helena this week is Three Savory Empanadas with Tres Salsas as the CIA concludes a month surveying flavors of the Mediterranean.

In April the theme is “Spring Time in Mexico.” The first week’s subject is Sopa de Ajo and the Original Caesar Salad. April 13-16 a chef from the CIA will be cooking Oaxacan Green Mole Stew with Pork, White Beans and Vegetables. There will be no cooking demonstrations April 20 and 21, but April 22 and 23 the dish will be Warm Cajeta Pudding with Fresh Berry and Vanilla Sauce. The month concludes  with Shrimp Wrapped in Philo Pockets and a Trio of Dipping Sauces, offered April 27-30.

The demonstrations, which include a recipe and a tasting, take place at 1:30 and 3:30 p.m. on Fridays and Mondays. On Saturdays and Sundays demonstrations are offered at 10:30 a.m. as well as 1:30 and 3:30 p.m. The cost is $15 per person. For reservations (recommended) call 967-2320./Register