Portland Harbor Hotel’s Ice Bar set for Jan. 24-26

Celebrate winter in true Northern style with a visit to this year’s Portland Harbor Hotel Ice Bar. The popular event, which always sells out in advance, takes place Jan. 24-26.

Bars carved from ice sit in the hotel’s courtyard surrounded by fire pits and ice sculptures. This year’s martini bar features speciality cocktails mixed with Smirnoff vodkas. The beer bar offers a lineup of Shipyard Brewing Co.’s brews.

If you need to warm your toes, step inside, where there will be a full bar, DJ music and appetizers from Buck’s Naked BBQ, Spread, Zapoteca and Eve’s at the Garden.

The Ice Bar runs from 5 to 9 p.m. and tickets cost $20 or $26, which includes one drink ticket. Valet parking is available at the hotel for $5.

Tickets to this 21-plus event can be purchased at www.brownpapertickets.com

Whole Foods will host herb, spice class Jan. 9

Heat up your winter by learning how to incorporate warming herbs and spices into your cooking during a Jan. 9 class at Whole Foods Market. Healthy eating specialist Tanja Kunz will demonstrate how to use these seasonings to create a flavorful soup packed with plant-based nutrients.

Those who attend will be able to sample the soup and take home recipes.

The class takes place from 6:30 to 8 p.m. and costs $5. Registration is required in advance. Call 774-7711 or stop by the customer service desk to register. 

Taste sangiovese wines Jan. 4 at The Wine Bar

Learn about wines made from sangiovese grapes in different regions of Italy during The Art of Wine event Jan. 4 at The Wine Bar.

Sommelier Erica Archer leads a guided tasting of wines including Chianti, Chianti Ruffina and Brunello Di Montalcino.

Those who attend will hone their wine evaluation and appreciation skills, discover what to expect in sangiovese wines and gain expertise in pairing these wines with food.

The event takes place from 6 to 8 p.m. Tickets cost $39 in advance and $45 at the door. To purchase tickets, visit www.winewiseevents.com.

– Compiled by Avery Yale Kamila, Staff Writer