A Wine & Jazz Walk will be held 6 p.m. to 9 p.m. Friday at the Promenade at Fulton Ranch, the shopping center on the northeast corner of Alma School and Chandler Heights roads in Chandler.

The highlight of the event will be a wine-tasting area, featuring more than 30 wines, presented by CorkPromen. Other restaurants from the center will offer food samples.

In addition to food and drink, several local jazz musicians will perform at various locations in the center. Merchants will offer in-store attractions ranging from makeup consultations to a jewelry and flip-flop trunk show.

Admission to the Wine & Jazz Walk is $10 per person, which will be donated to ICAN, a non-profit that provides programs for at-risk youth.

If you need yet another reason to visit Cork — other than some of the best food in the entire Valley — Robert and Danielle Morris‘ south Chandler gem just introduced a special $35 supper on Sundays.

The four-course meal, available from 4 p.m. to 9 p.m. Sundays, focuses on a different country or region each month, starting with Italy.

Diners start with a baby arugula salad with cherry tomatoes, Roca parmesan and basil vinaigrette (pictured top left), followed by a very tasty Tuscan soup of roasted vegetables and white beans (top right).

For the main course, diners get a choice of three entrees from chef Brian Peterson. I went with the open-face ravioli with organic chicken, spinach, pancetta and pine nuts (lower left), which was absolutely delicious.

Next time I’ll choose from the braised veal shoulder with parmesan risotto or pan-roasted sea bass with proscuitto consomme, both of which got rave reviews around the dining room.

For dessert, there’s a Sambucca milkshake with pizzelle cookie (lower right). In all, it’s a great deal for just $35.

For an extra $15, you can add a pre-dinner glass of Prosecco bubbly and Italian wine pairings for the first three courses.

A word of caution: The inaugural Sunday night was packed despite little publicity, so I’d recommend reservations for subsequent Sundays.

Also, the restaurant will be closed this Sunday due to the holiday weekend. The Italian menu will be offered Sept. 13, 20 and 27. The Morrises say they’re thinking about either French or Spanish for October.

Info: (480) 883-3773.

Finally getting around to posting photos from Monday night’s SanTan Brewing dinner at Cork in Chandler. It was the first time Cork owners Robert and Danielle Morris, who host monthly winemaker dinners, have done a beer dinner.

Nearly 60 diners enjoyed a six-course dinner, which cost $65 (including gratuity), prepared by chef Brian Peterson and pastry chef Danielle.

(If you follow me on Twitter, you’ve already seen these.)

1st course: Passed appetizers included smoked antelope sausage with whole grain mustard and scratch-made sauerkraut on a puff pastry. There also were brandades, deep-fried balls of pureed salt cod (not pictured). Paired with SanTan’s Sunspot Gold.

2nd course: A trio of oysters (Deep Bay from British Columbia, Wellpoint from Cape Cod and Kumamoto from Japan) with a fiery red pepper sauce. Paired with Gordo Stout.

3rd course: Prawn and beer-battered halibut, with saffron aoili and a prosciutto, radish and melon salad. Paired with Hefeweizen.

4th course: BBQ pork belly and blackened boar tenderloin with jalapeño sweet corn cakes and fried shallots. Paired with Big Red Ale.

5th course: The “Better Burger,” a beef patty atop a mound of braised short rib meat with truffle aoili, foie gras, 6-year-old Widmer cheddar and duxelles. Paired with Sun Devil Ale.

6th course: Kiwi Napolean with fresh pastry cream and tumbleweed sugar. Paired with Strawberry Wit.

“Pinot Noir from Around the World” is the theme of this month’s wine dinner at Cork in south Chandler. The six-course meal will feature wines from every major Pinot region in the world. Check out this menu:

First course: Kumamoto oyster, horseradish crème, cocktail jelly; king crab, almond hummus, brioche (Domaine Carneros NV Brut Pinot noir rose)

Second course: Wild king salmon tartare, sturgeon caviar, herb cracker, Bellini Jell-O shot (Wild Rock 2007 New Zealand Pinot noir, Chacra “Barda” 2006 Argentine Pinot noir)

Third course: Confit Berkshire pork tenderloin, brandy roasted apple strudel, pea shoots, Meyer lemon caramel (Craggy Range 2006 New Zealand Pinot Noir, Domaine Carneros 2006 Pinot Noir)

Fourth course: Grilled organic Oregon lamb chop, chanterelle and heirloom tomato salad, foie gras Pinot foyot (Foley 2007 Santa Barbara Pinot noir, Signaterra 2007 Russian River Pinot noir)

Fifth course: Prime beef Wellington stuffed with lobster spinach duxelle, goat cheese fondue, Pinot glace (Louis Jadot 2006 Gevrey Chambertin, Domaine Drouhin 2006 Willamette Valley Pinot noir)

Sixth course: Crème fraîche panna cotta, strawberry lime granita, vanilla shortbread (Late Harvest Pinot gris)

The dinner starts at 6:30 p.m. Monday. Cost is $95 per person, which includes gratuity. RSVP: (480) 883-3773.

Napa Valley’s Bouchaine Vineyards will be the featured winemaker this month at Cork. The south Chandler restaurant will offer a six-course meal with wine pairings at 6:30 p.m. Monday:

• First course: Pan-fried abalone, gribiche, sea salt cracker, prime strip loin roulade, goat cheese, sweet peppers (paired with 2005 Saint-Hilaire Brut champagne);

• Second course: Jalapeño-crusted scallop, fried soft-shell crab, rice cake, curry composition (2007 Anderson Valley Gewurztraminer);

• Third course: Japanese sea bass, black barley, preserved lemon, orange sauce (2006 Carneros “Estate” chardonnay)

• Fourth course: Herb-crusted veal loin, heirloom tomato salad, fried goat cheese, balsamic (2005 Carneros Pinot noir);

• Fifth course: Grilled Kobe skirt steak, sweet corn soufflé, mousseline, Syrah reduction (2005 Carneros Syrah);

• Sixth course: Fresh plum crostada, cardamom crème fraîche mousse, cinnamon straw (2006 Late Harvest Chardonnay “Bouche d’Or”).

Cost is $95, which includes tip but not tax. Info: (480) 883-3773 or corkrestaurant.net.

I usually subscribe to the theory that the quality of the food at a wine dinner is inversely proportional to the number of attendees. If there are a dozen guests, the kitchen can pay attention to little details. But when you surpass 40 guests, you’re getting into banquet service.

Cork, I guess, is the exception that proves the rule. Even though the Chandler restaurant’s monthly wine dinners are now drawing 50 people — the biggest monthly wine dinners in the Valley, as far as I know — the experience remains special.

The most recent edition was held Monday, and Napa’s Peter Franus was the guest winemaker. The evening started with a couple of passed appetizers — goat cheese on walnut-cranberry toast and hamachi roulade with smoked salmon — and champagne.

Once everyone was seated (the event takes over the entire restaurant), chef Brian Peterson unveiled a very tasty salad with sliced duck breast, mizuna greens, baby beets, aspargus, St. Andre cheese, caramel popcorn and Minus 8 vinaigrette. It was paired with Franus’ 2006 Zinfadel. I’m usually not a huge fan of Zins, but I liked this entry-level vintage.

The evening’s third course: pork tenderloin and corned buffalo brisket, with a deliciously sublime sauerkraut, a mushroom and cheese fritter and whole-grain mustard. It was paired with Franus’ 2005 Cabernet.

The fourth course: Lamb loin with almond-pesto orangini (basically, a fried ball of risotto and nuts — yum!), gremolata and tomato gastrique. The accompanying wine was Franus’ 2006 Mt. Veeder Zinfadel, which lived up to Cork owner Robert Morris‘ promise that it would be one of the best Zins I’ve ever tasted. If you like Zins, you have to try this one the next time you’re at Cork.

The fifth course: Wagyu hanger steak with Boursin potato souffle, delicious morel mushrooms, brandy cream sauce and Cabernet demi-glace. A meat-and-potato lover’s dream. The wine was a 2005 Cabernet Franc.

For dessert, Danielle Morris did a palate-refreshing frozen lemon souffle partially encircled with an elderflower tuile and highlighted with a couple drops of lavender syrup. Franus doesn’t make a dessert wine, but his 2007 Sauvignon Blanc was a nice complement.

All six courses, with wine pairings, were $95, which included tip. The next wine dinner will be May 18 and feature winemaker Robert Craig. Info: (480) 883-3773 or corkrestaurant.net.

Cork owner Robert Morris sent me the menu for his Chandler restaurant’s monthly wine dinner, which will be held 6:30 p.m. April 13, and chef Brian Peterson’s six courses look delicious.

Starting with tempura fried squash blossoms and smoked duck breast salad, the feast will feature pork tenderloin, corned buffalo brisket, lamb T-bone and Wagyu hanger steak before finishing with a frozen lemon soufflé. (See menu.)

Napa’s Peter Franus, who makes a great Zinfandel, will be the guest winemaker.

The dinner cost, including wine pairings and tip, is $95. Reservations: (480) 883-3773.

Cork, Robert and Danielle Morris‘ acclaimed small-plates restaurant and wine bar in south Chandler, celebrates its one-year anniversary Thursday.

Look for a free tasting of more than a dozen wines and free hors d’oeuvres from 6 to 9 p.m. The Energy Trio will provide live jazz music.

If you can’t make it Thursday, chef Brian Peterson is offering a $25 spring tasting menu from 6 to 8 p.m. daily with a choice of:

• Organic greens or rocket salad
• Beef tenderloin, buttermilk fried chicken or fish of the day
• Creme brulee or flight of sorbets
• One glass of house red or white wine

Info: (480) 883-3773.