In addition to the weather, the best thing about fall is the food. Peak-season produce is still available, and colder-weather crops like apples, squash, greens and wild mushrooms are starting to hit their stride. Silicon Valley restaurants get into the swing for the fall season with special events and menus that showcase the best of what season has to offer. Check out these offerings:

Sent Sovi  and chef Josiah Slone host a different kind of BYOB event Oct. 27. The “Big Scary Bottle” dinner invites folks to bring in a big bottle of wine;a magnum or larger. Ninety dollars per person covers the cost of dinner and corkage. The dinner will include acorn squash soup with braised fennel, bacon confit with slow-cooked roots and roasted grapes, beef shank and porcini mushroom “Wellington,” and baked-apple-and-blue-cheese crisp. There will be prizes for the “best” bottle, the most unique/obscure bottle and most interesting story of how the bottle got from the winery to Sent Sovi. For reservations call 408.867.3110.

Left Bank restaurants in San Jose and Menlo Park will celebrate a rite of fall Nov. 17-19. These special dinners will showcase Beaujolais Nouveau, the release of this year’s Beaujolais Nouveau wine. Made from the “Gamay” grape, this wine is similar to a light-bodied Pinot Noir and has fresh, youthful and fruity flavors that pair perfectly with Autumn dishes. By law (in France), it is celebrated on the third Thursday of November every year. Each restaurant will prepare a special three-course dinner for $40 per person designed to pair with the Beaujolais Nouveau. Go to for details.

Palo Alto’s otherworldly Baume restaurant recently debuted a fall menu that includes salade d’automne featuring acorn squash and purple Brussels sprouts.

Alfaro Vineyards will team up with Ella’s Italian Restaurant in Hollister on Nov. 9 for a special night of food and wine. The five-course, $55 dinner will include bruschetta with English pea pure, fresh buratta and Osetra caviar, romesco tapenade with Spanish chorizo, roasted acorn squash with balsamic vinegar, coriander, honey and hazelnuts over wilted spinach and crispy prosciutto, candy-cap mushroom gelato, flank steak with eggplant caponata and pumpkin cr