— California fire fundraisers continue in Austin: South Lamar restaurant Eberly’s bar Cedar Tavern is featuring bottles from Sonoma winery Chateau St. Jean, with happy hour glasses for $6. Partial proceeds of the sales will go towards the North Bay Fire Relief. It runs until Friday, December 1. Then, Max’s Wine Dive is donating ten percent of its proceeds from California wines to the Napa Valley Community Foundation in the month of November.
— Pitmaster Aaron Franklin and Uchi/Uchiko chef/owner Tyson Cole will preview their collaborative menu for the forthcoming Asian smokehouse Loro as part of the auction for the James Beard Foundation’s Taste America dinner on Friday, November 3.
— Returning salad drive-thru Baby Greens is celebrating its first anniversary by offering salads and wraps for one dollar (with a limit of one per customer), as well as debuting its bottled salad dressing today, Wednesday, November 1. It is also donating all sales of its BT juice for the day to the Flatwater Foundation.
— Cognac company Hennessy sponsored an interactive feature with Emmer & Rye on the New York Times. Chef Kevin Fink visited urban farm HausBar, where he picked ingredients for dinner service.