Heads Up: this week's talks, tastings, and events | Bleader

Heads Up: this week's talks, tastings, and events

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friday5

The Polish Museum of America hosts a dinner to celebrate Wigilia, the Polish Christmas Eve. Dishes include oplatek, an unleavened Christmas wafer, and traditional meatless dishes like mushroom soup, fried fish and pickled herring, dried fruit compote, pierogi, pastries, nuts, and candies. There’ll also be a presentation on other Polish Christmas customs, a re-creation of a traditional Polish cottage decorated for the holidays, and activities including ornament making and caroling. Reservations required. 6 PM, 984 N. Milwaukee, 773-384-3352, ext. 104, $35. 

Brian Ellison, president of Madison-based Death's Door Spirits (made from wheat grown on Washington Island, Wisconsin) demonstrates and samples out cocktails made with his company's artisanal vodka and gin. 6-7:30 PM, Taste Food and Wine, 1506 Jarvis, 773-761-3663, free.

saturday6

In a Chicago Foodways Roundtable talk, Connie’s Pizza Demystified, manager Vince Di Vincenzo discusses the pizzeria's history, which started in a Bridgeport storefront in 1963, and leads a tour of the kitchens at the Archer Avenue location. Reservations required; pizza samples included in the ticket price. 10 AM, 2373 S. Archer, 847-432-8255, chicago.foodways.roundtable@gmail.com, $12.

Cafe Selmarie celebrates Stollenfest--a Dresden festival commemorating the history of the Christmas pastry--with samples and trivia as well as the chance to serve as "Honorary Selmarie Stollen Ambassador," which means lots of Selmarie stollen and other merch "to share with co-workers, classmates and friends." 8 AM-10 PM, 4729 N. Lincoln, 773-989-5595, free.

tuesday9

Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World’s Most Famous Cooking School, signs her memoir and discusses her experiences attending Le Cordon Bleu cooking school in Paris after being laid off from a corporate job at age 36. 7 PM, Borders, 830 N. Michigan, 312-573-0564, free.

Frasca Pizzeria and Wine Bar hosts a cooking class with chef Javier Gomez and owner Josh Rutherford, who'll demonstrate how to make their margarita, caponata, and pepperoni pizzas. 7 PM, 3358 N. Paulina, 773-248-5222, $20. 

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