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A rare tea dinner, a benefit for the soon-to-open Dill Pickle Food Co-op, cheese from master cheese makers of Wisconsin, and more.
Rodrick Markus of the tea import company Rare Tea Cellar hosts a "Winter Tea Dinner" featuring pairings with “warming teas” from the Himalayas, Korea, Japan and China. The seven-course menu includes roast venison loin topped with toasted farro and wild rice risotto paired with roasted houjicha tea, Brillat-Savarin triple creme cheese with candied rose and cherries and a 1999 vintage Pu-erh wild rose tea, and a chocolate-chestnut torte bar with a 1978 vintage Pu-erh tea. Some courses will also be served with wine or cocktails. 6:30 PM, Naha, 500 N. Clark, 312-321-6242, $125.
The Dill Pickle Food Co-op, a community-owned grocery store in Logan Square that could open as early as this weekend, holds a "Pre-Opening Benefit Bash" with performances by Environmental Encroachment, the Candeliers, and the I Ching Quartet as well as a raffle for store merchandise. 9 PM, Quenchers, 2401 N. Western, 773-276-9730, $10.
Blue Sky Inn, a nonprofit that offers job training to homeless youth, hosts a pie tasting of the three flavors that will be available at its bakery during the holidays: pumpkin, apple, and chocolate pecan. Samples of all three plus coffee, tea, or hot cider are included. Sat-Sun 11/21-11/22, 10 AM-3 PM, Blue Sky Bakery and Cafe, 4749 N. Albany, 773-478-2233, $5.
David Parcell will teach a class on how to make kombucha at Dream About Tea. It'll cover the history of the fermented tea as well as practical tips on how to make it; each student will get a symbiotic colony of bacteria and yeast, cheesecloth, and other necessary materials. 11:30 AM, Dream About Tea, 1011 Davis, Evanston, 847-864-7464, $50.
Eric Hobbs of Goose Island talks about beers from A to Z at the Globe Pub’s AlphaBeer tasting. Samples of beers starting with every letter of the alphabet—including Quilmes, Unibroue Maudite, Xing Tao, Young’s Chocolate Stout, and Zywiec—will be served. After the tasting there’s a free trolley to the Cubby Bear for a concert by Lucid Ground, the Attraction, and Along the Parallel ($10 cover for the show). Reservations required. 6-9 PM, 1934 W. Irving Park, 773-871-3757, $40.
James Norton and Becca Dilley, authors of The Master Cheesemakers of Wisconsin, discuss their book and offer samples of cheese from several of those featured, including Carr Valley, Cedar Grove, Edelweiss Creamery, and Sartori Cheese, will be offered. 2-4 PM, Marion Street Cheese Market Cafe, 100 S. Marion, Oak Park, 708-725-7200, free.
Rob Levitt will demonstrate how to butcher a pig and discuss how he uses each part at Mado; attendees will get to take home samples of the cuts of pork. Space is limited to ten people. 6:30 PM, Mado, 1647 N. Milwaukee, 773-342-2340, $50.
Province hosts a four-course dinner featuring pears, apples, and cider from Seedling and beer from Three Floyds Brewing. Dishes include butternut squash and apple soup with Admiral Lord Nelson English Style ESB, slow-roasted pork with pear-apple salsa and Alpha King Pale Ale, and cinnamon-apple tarts topped with pear compote, apple-cider crema, and vanilla honey and served with Behemoth Barleywine. 5:30 PM, Province, 161 N. Jefferson, 312-669-9900, $65.