This week's food and drink events | Bleader

This week's food and drink events


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A free tasting of Goose Island reserve beers, a book club discussion of Julie and Julia, an ice cream fund-raiser, and more.

EP Theater hosts a screening of Fresh, Ana Sofia Joanes’s recent film about sustainable food featuring interviews with farmers including Joel Salatin (whom Michael Pollan wrote about in The Omnivore’s Dilemma). Reservations encouraged. Doors open at 7 PM, film starts at 7:30, 1820 S. Halsted,, $10 suggested donation (includes beer), 21+.

Scott Moyers from Goose Island pours samples of the brewery’s reserve series, including Pere Jacques and Matilda and this year’s new Belgian-style ales, Sofie and Juliet. 6-9 PM, West Lakeview Liquors, 2156 W. Addison, 773-525-1916, free, 21+.

In honor of national ice cream month, Atwood Cafe is hosting its annual "Ice Cream Scoop" fund-raiser, selling several varieties of sorbet and ice cream for $2 a cup or cone. Proceeds benefit Lakeview Pantry. noon-3 PM, Atwood Cafe, 1 W. Washington, 312-368-1900.

A Midsummer Day’s Ales offers tastings of session beers (brews with no more than five percent alcohol) and summer seasonals including lagers, farmhouse ales, American pale ales, and weiss beers. There’ll also be a pig roast. 1-5 PM, Murphy’s Bleachers, 3655 N. Sheffield, 773-281-5356, $40.

In conjunction with its Rodin exhibition, the Loyola University Museum of Art hosts a French cheese tasting conducted by Sofia Solomon, owner of Tekla, Inc., suppliers of fromage to Chicago fine restaurants. It's followed at 7:30 PM by a free concert by members of the New Millennium Orchestra, who'll be performing Debussy's Piano Trio in G Major and Ravel's String Quartet in F Major. 6 PM, Loyola University Museum of Art, 820 N. Michigan, 312-915-7630, $20.

This month’s book club discusses Julie and Julia: My Year of Cooking Dangerously, Julia Powell’s memoir about cooking her way through Julia Child’s Mastering the Art of French Cooking. Open to all. 7 PM, Book Cellar, 4736 N. Lincoln, 773-293-2665, free.

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