In the next week, both Red Barn Kitchen, 8131 New Lagrange Rd, and La Chasse, 1359 Bardstown Rd., are beginning a new series of dinners. As might be expected from a barbecue joint (Red Barn) and a fine dining continental restaurant (La Chasse), the ideas behind the dinners are very different.

Southern barbecue restaurant Red Barn Kitchen will make a whole hog pig roast a regular monthly feature. Executive Chef Reed Johnson did his first such whole hog barbecue last December. Its success gave him the incentive to make it a monthly tradition. The pig roasts will be held on the last Thursday of every month, starting Jan. 26.

The roast costs $15, which includes all-you-can-eat pork. From 4 p.m. to 8 p.m. on roast days, Red Barn Kitchen will have $2 Bud Light, Budweiser and Miller Lite.Call (502) 434-7470.

Monday, Jan. 30, at 7 p.m. La Chasse will begin a series of Dinner Conversations, offering a chance to meet and talk with prominent members in the community over a five-course dinner. The first conversationalist to be a guest will be Gill Holland, who has made his mark in town by sparking the development of NuLu, and is now trying to re-energize the Portland area.

Co-owner Isaac Fox plans to offer dinners throughout the year, with a variety of community leaders in different fields, so diners can get a personal sense of what those leaders are thinking about the community, and be able to ask questions of them, and to offer them their own ideas. The guests will speak before dinner, and then will make their way around the tables to chat and answer questions.

Monday’s dinner by Executive Chef Alex Dulaney will feature wines from five countries. The menu will include a spicy rosemary grapefruit scallop carpaccio; duck rillette and lingonberry savory jam; chorizo chicken paella; grilled venison with spiced orange demi glace; and pineapple d’Affinois cheesecake for dessert

The dinner will cost $75. Call (502) 822-9244 or go to