Orlando Main Street Restaurant Week ends Saturday, Aug. 13, so that's your last chance to dine for cheap at the more than 40 restaurants that participated this year ... until next year.

Also Saturday, Aug. 13: Bikes, Beans & Bordeaux hosts a Taste of Tampa Beer Dinner, featuring Coppertail Brewing craft beers paired with four courses. Menu: first course, yuca croquettes with garlic mojo, chipotle aioli, pineapple habanero salsa; second course, shrimp ceviche with plantain chips; third course, pork belly with chimichurri and roasted street corn with queso fresco; fourth course, tres leches cake with Bing cherries and dark chocolate. RSVP at 407-427-1440 or in person at the restaurant.



The Daily City Food Truck Bazaar brings out 20 trucks from 5-8 p.m. Sunday, Aug. 14, at Orlando Fashion Square Mall. If the current rainy-but-mild temperatures hold up, could be a fine Sunday supper.

Although the official open date is Tuesday, Aug. 16, the much buzzed-about  1921 by Norman Van Aken is in soft opening mode out in Mount Dora. Weekend drive?



Technically Monday isn't the weekend, but this sounds too good to pass up: Funky Monkey on I-Drive celebrates Julia Child’s 104th birthday at 6:30 p.m. Monday, Aug. 15, with an eight-course dinner (!) paired with French wine, and reservations are just $99. We think the grande dame of the kitchen would approve. The menu, which seems to encompass most of Child's groundbreaking book, Mastering the Art of French Cooking, is below.

Reception
Wine Selection: Piper-Heidsieck Champagne, France
Amuse: Gueule au Roquefort

First Course
Wine Selection: Zind-Humbrecht Pinot Blanc, Alsace, France
Mussels Mariniere (Mussels, White Wine, Fresh Herbs)

Second Course
Wine Selection: Mont Redon Cotes du Rhone Rouge, Rhone, France
Mousse de Foies se Volaille (Chicken Liver Mousse, French baguette, accoutrements)

Third Course
Wine Selection: Chateau des Jacques Morgon, Beaune, France
Tuna Salade Nicoise (Tuna, Green Beans, Anchovies, Tomatoes, Hard Boiled Eggs, Potatoes, Dijon vinaigrette)

Fourth Course
Wine Selection: Louis Jadot Pouilly-Fuisse, France
Poisson Meunière (Cod, Lemon, Brown Butter)

Fifth Course
Wine Selection: Chateau Bellevue Peycharneau, Pineuilh, France
Beef Bourguignon (Julia Child’s Beef Stew)

Sixth Course
Endive and Watercress Salad (Fried goat cheese medallion, beets, mustard Vinaigrette)

Dessert
Wine Selection: Chateau la Fleur Renaissance, Sauternes, France
Tarte aux Pommes (classic apple tart, ice cream)