The collaborative juices are flowing…. After two wine dinners with Ardent in February, Ray’s Wine and Spirits is back in food-wine marriage mode, pairing up with Walker’s Point’s Morel (430 S. Second St.) for a five-course dinner on two nights — March 21 and 22. The dinners also include five wine pairings. Among the courses: pheasant gallantine with morel, guanciale, savoy cabbage, wild rice, potato and burdock; whey braised pork shoulder with scrapple corn bread, slaw and mustard-vinegar BBQ sauce; and lamb neck ravioli with mascarpone, pea tendrils and hazelnuts. Again, that’s two nights, with less than 50 seats available for each. Reservations are still available but get on it. Cost: $100 person, plus tax and gratuity. Reception: 6 p.m.; dinner 6:30 p.m. Call Morel to make your res: 414-897-0747.
