The Williamstown Rural Lands Foundation will hold its annual fundraising dinner, Local Flavors, at 5 p.m. Sunday, March 2, at Hops and Vines, 16 Water St.

This year’s farm-to-table menu prepared by Chef Robert Beuth will feature a dessert cheese and wine pairing led by Brent Wasser, manager of the Williams College Sustainable Food and Agriculture Program.

The cost of the dinner is $115 per person, $100 for WRLF members, and includes wine and hors d’oeuvres. A vegetarian option is available.

For reservations, a more detailed menu description or information, call the WRLF at (413) 458-2494 or visit www.wrlf.org.