The Dish | Volare, Rye, Down One Bourbon Bar, and more

Chef Josh Moore will lead diners on a tour of Italy at a five-course wine dinner on Tuesday at 6:30 p.m. at Volare, 2300 Frankfort Ave.

“With the menu, I try to hit on the regional cuisine,” says Moore. “The dish may not be a traditional dish of that region, but it represents the flavors of the region.”

“I eat, sleep and breathe Italian,” Moore says. “I’ve been in the Italian food world for 20 years — I started at Vincenzo’s at 13.”

Moore is especially excited about the antipasti, which include goat cheese and spinach tartlet with fresh thyme and pepperonata; duck breast prosciutto; and dried dates stuffed with crispy pancetta and gorgonzola cheese served with a 2011 pinot grigio delle Venezie.

The salad features Belgian endive with poached quail egg, goat cheese and roasted tomato marmalade with a 2010 Roero Arneis, Piedmont.

Roasted beet and Parmesan risotto is the “primo,” paired with a 2010 Toscana Rosso, Tuscany. The “secondo” is Frenched lamb chops sauced with a black truffle, port wine and veal glace reduction served with a 2010 Toscana Sangiovese, Tuscany.

For dessert is a sweet corn crema served with pistachio gelato, blueberry compote and cashew sea salt brittle accompanied by a 2011 Brachetto Birbet, Piedmont.

“Starting out as a pastry chef, I always put a ton of time into dessert, so it’s a great finish,” Moore says.

The dinner is $75. More information: (502) 894-4446 or www.volare-restaurant.com.

On Tuesday from 6 to 8 p.m., Rye, 900 E. Market St., will hold a charcuterie demonstration. “We do all of our own charcuterie in-house, so it was a natural thing to teach about it,” says manager Erin MacDonald.

“In January, we got a whole pig from Blue Dog,” says MacDonald. “We had six people (in a workshop). We broke down the pig … we had a whole demo, and it was great. It went over really well, so we decided to do some more things like that. It’s nice to have a chance to show people what you’re doing behind the scenes and get the customers who are interested in food ... it’s exciting to have a chance to share that with them.”

Chef Tyler Morris will lead the session in the prep kitchen at Rye. “He’ll teach about charcuterie, what it is, a little history, different techniques like smoking and drying,” MacDonald says, “and give a tour of all those things we’re doing in house, terrines and rillettes and different types of meat products. It will include a tasting and how-to if someone wants to try it at home.”

A reception with a “heavy meat plate” with accoutrements will follow in the upstairs event space.

The workshop is $65. Space is limited. Call (502) 749-6200 to reserve. More information: http://ryeonmarket.com.

Down One Bourbon Bar opened this week at 321 W. Main St. Offering more than 100 bourbons, the restaurant also features a speakeasy private dining area accessed through a British telephone booth.

“We bought a phone booth off eBay,” says manager Christian Hattemer. “It’s kind of small, but it’s fun.”

Hattemer, who moved here from Columbus, Ohio, says his first job in Louisville was to “eat at as many restaurants as possible.” The new American fare at Down One includes sandwiches such as the Three Little Pigs (roasted pork belly, pulled pork and bacon), soups including a whiskey chili, and salads like roasted beets with Swiss chard.

Cocktails feature an emphasis on the traditional. “We have bartenders; we don’t have mixologists,” says Hattemer. “We want to make a great drink that looks and tastes great and comes in a timely fashion.”

In addition to what he calls one of the greatest whiskey collections in the country, he says, “We’ve got 10 great reds and 10 great whites by the glass and 10 craft beers on tap. There wasn’t any part of the beverage program that we wanted to leave behind.”

The Al J. Schneider Co., which owns the nearby Galt House, is opening two other businesses in addition to Down One Bourbon Bar in the coming weeks: 321 Deli, and 2 Dips and a Shake. Down One is open Monday-Thursday, 11 a.m.-11 p.m.; and Friday and Saturday until 1 a.m.

More information: (502) 566-3258 or www.downonebourbonbar.com.

Havana Rumba Express & Tapas Bar plans to open in the Douglass Loop at 2210 Bardstown Road, featuring both Cuban staples and Spanish tapas. www.facebook.com/HavanaRumbaExpressTapasBar.

Home Cuisine (home meal delivery service) has added a Paleo diet plan featuring low-carb and gluten-, grain- and dairy-free meals. homecuisineonline.com/meal-plans/paleo-diet-meal-plan.

The Bristol Bar & Grille has added carafe wine service. Wine ordered by the glass at all Bristol locations will now be presented in a carafe, and diners can pour their own wine into new, larger Reidel glassware.

Holy Grale, 1030 Bardstown Road, will hold a dinner featuring Jolly Pumpkin beer on March 13 at 5 p.m. holygralelouisville.com/