The series begins March 18 at 5:30 p.m., with “A Tour of Italy” at Firebox, led by Firebox sous chef Andy Perri. The menu features baccala, pan-seared gnocchi, osso buco and olive oil cake. Cost is $75.

The events continue through December, with an April 29 “spring vegetarian feast,” a “tour of Connecticut farms” meal May 20, an “eats and beats” patio party with casual cuisine June 13, a BBQ and clambake event July 15, a “Chef It Up!” experience Aug. 10 that’s described as “Iron Chef” meets “Chopped,” and a “farm to table redux” walkabout culinary tour on Sept. 12. An Oktoberfest event with pretzels and bratwurst is scheduled for Oct. 21, and the series wraps Dec. 2 with a traditional winter Provencal meal.