by Julia Thiel
The Greater Midwest Foodways Alliance symposium, a Top Chef casting call, the Tour de Champagne, and more.
The Royster With the Oyster festival at Shaw's Crab House culminates today in a tent party including a "grand slurp-off" pitting the winners of the week's oyster-slurping contests against each other, live music, and oysters on the half shell for $12.99 per dozen. 6 PM, 21 E. Hubbard, 312-527-2722, no cover charge.
The annual Tour de Champagne offers bubblies from 20 houses, including Krug, Veuve Cliquot, Taittinger, and Dom Perignon, and food from Blackbird, Sinha, Province, and others. 7-10 PM, Drake Hotel, 140 E. Walton, 312-787-2200, $120, $160 VIP (includes afterparty with dessert, cognac and more champagne). 21+.
The Greater Midwest Foodways Alliance’s annual symposium at Kendall College this year is Beef: From Plains to Plate; a lunch of beef dishes punctuates the panels on cattle production, beef processing and marketing, and corn-fed versus grass-fed beef (with a tasting of both), and other events, like a beef-cutting demo on Friday and tours Friday and Sunday (more details here). 9 AM-4 PM, Kendall College, 900 N. North Branch, 708-788-0338, firstname.lastname@example.org, $50.
Market Dazed, a fund-raiser for the Glenwood Sunday Market—a Rogers Park farmers’ market slated to start in spring 2010—features organic, local, biodynamic wine, beer, and spirits, food including crepes, cheese, chocolate, and gelato, and live music. 2-6 PM, the Glenwood, 6962 N. Glenwood, 773-764-7363, $40, $35 in advance.
The CROP Harvest Dinner—a four-course meal featuring apples and other produce from local growers and vendors—benefits the Chicago Rarities Orchard Project, an initiative to develop a community orchard in Chicago and preserve endangered fruit species. The menu includes apple tartare with cardamom-candied cucumbers and mascarpone, baked apple with bacon and lamb liver, and glazed apple doughnuts with ice cream. BYOB. 7 PM, Birchwood Kitchen, 2211 W. North, 773-276-2100, $50.
Hopefuls for the seventh season of Top Chef can schmooze with the casting producers at an open call. Bring a completed application and video submission but leave your knives at home. 10 AM-2 PM, Wells on Wells, 1617 N. Wells, 312-944-1617, free.