The annual European Beer Tour at Quenchers, an organic-cocktail tasting, Thomas Keller signing Ad Hoc at Home, and more.
Quenchers offers 24 European beers on tap—including Coniston Bluebird Bitter, Saint Feuillien Brune, Belhaven Wee Heavy, Saint Druon French Abbey Ale, and Sinebrychoff Porter—as part of its 29th annual European Beer Tour. Choose between the “short tour” ($35), which includes six pints, a cheese-and-sausage plate, and a collectible shirt and glass, or the “long tour” ($65), which adds on four pints, another cheese-and-sausage plate, and another glass. Participants have all week to finish the tour and can split it with as many people as they’d like. 11/27-12/4: Sun-Fri 11 AM-2 AM, Sat 11 AM-3 AM, Quenchers Saloon, 2401 N. Western, 773-276-9730.
Paul Abercrombie celebrates the launch of his new organic-cocktail cookbook, Organic, Shaken and Stirred, with an event at Nacional 27 that includes demos by resident mixologist Adam Seger and Abercrombie himself as well as samples of drinks from the book, like the Snap-Pea Irinha, made with organic gin, snap peas, lime, simple syrup, and black pepper. 6-8 PM, Nacional 27, 325 W. Huron, 312-664-2727, free.
Thomas Keller signs Ad Hoc at Home, a cookbook of comfort food inspired by the menu at Ad Hoc, his casual Napa Valley restaurant. His previous books include Under Pressure, a guide to cooking sous vide, and The French Laundry Cookbook, a tome of notoriously difficult recipes from Ad Hoc’s world-famous upscale neighbor. 1 PM, Borders, 150 N. State, 312-606-0750, free.
Chicago's Downtown Farmstand kicks off nearly a month of samples from a different local bakery every day, starting today with cookies, brownies, and bars from First Slice Pie Cafe and continuing tomorrow with red velvet cupcakes and pecan bars from Sweet Miss Givings and the next day with shortbread cookies, fruit galettes, pumpkin muffins, and toffee from Floriole. Other participants include Terry's Toffee, Delightful Pastries, Tiny Cakes, and Sweet Cheeks. Through 12/23: Mon-Fri noon-2 PM, 66 E. Randolph, 312-742-8419, free.