Regardless of price, it seems that high-end wine dinners are all the rage. Even if $200 per person for a Rhone wine dinner seems steep, wine geeks will love this lineup at Winesellar & Brasserie’s June 5th event. Four courses and six spectacular wines that include 2006 Yves Cuilleron, Les Chaillets, Condrieu, 1996 Chapoutier, Le Pavillon, Ermitage and many others. For reservations and information call 858-450-9557.

And by the way, another well attended $200 dinner took place at Blanca where Caymus wines were paired with seven courses from chef Wade Hageman.  Buzz heard about this dinner from an attendee who raved about it….

Rather spend your money for a good cause? Then check out the Wine & Roses charity event on Sunday, June 8 at the Westgate Hotel. $65 per ticket before June 5 and $75 at the door. It’s a terrific outdoor event (Buzz has been to a couple) with food and wine from many of San Diego’s best restaurants and wine purveyors.

Encinitas wine lovers now have Ed Moore’s second The 3rd Corner location in the Lumberyard shopping center. Buzz loves the original spot in Ocean Beach–great wine selection with an educated staff to help you choose your favorites. 897 South Coast Highway, Encinitas, 760-942-2104.

Taste tequila from Herradura at The Palm restaurant on June 12. The dinner is $95 plus tax and tip. For reservations: Cathy DeLeon, 619-702-6500.

Up the coast Seth Baas (nephew of Padres owner John Moores) and his mom created Blanca, a new venue for north county diners. No view, no waves, but a contemporary, yet cozy restaurant with interesting food and good service. The dining room features booths, tables and banquettes in understated soothing monochromatic colors. With Chef Wade Hageman’s innovative use of ingredients, it’s a place I suspect will be busy all the time.

Here you’ll find a sofa-lined lounge, bar stools worth sitting on for drinks as you munch on a bowl of Wisconsin heirloom black popcorn dusted with Parmesan, toasted black pepper and a hint of truffle oil. Now, before you flip over the idea of anything over and above Orville Redenbacher’s microwavable popcorn, you really have to try this unassuming yet addictive dish. The black kernels pop white and work well with a glass of bubbly.

A sensational Oregon morel soup comes richly finished with leeks, slow cooked until they melt, and crème fraiche (a French version of sour cream). For the more adventurous, wild king salmon tartare (raw and finely chopped) comes topped with a tiny quail egg you mix in with dill oil and eat with brioche toast points. Lounge food prices from $6 to $22, and appetizer prices $11 to $25. Open at 5 p.m., 437 S. Highway 101, Solana Beach, 858-792-0072. First noted in San Diego City Beat, June 2006.