Orlando -- Chef Isabella  Morgia di Vicari of The Meatball Stoppe is revving up a monthly Cook, Wine and Dine series. Each event will involve learning how to prepare a four-course meal. Following, participants will enjoy a tasting, a beverage and a surprise. The menu will be different each time. $65 plus tax and tip (less if you purchase a bundle). Reservations: 407.270.6505

Here's the August menu. The others are not yet available:

Tortellini in broth (Tortellini in Brodo)

Rolled and stuffed beef Barese-style in Marinara Sauce (Braciola all Barese)

Roasted fig salad with goat cheese, prosciutto and arugula

Cannoli