by Julia Thiel
A tour of the Intelligentsia Roasting Works, the Armenian Winter Fest, a Dogfish Head Ancient Ales Dinner, and more.
The American Institute of Wine and Food leads a tour of the Intelligentsia Roasting Works followed by a coffee cupping where participants can taste blended, single-origin, and reserve coffees paired with pastries. 10 AM-noon, 1850 W. Fulton, email@example.com, $30.
At the Culinary Historians of Chicago talk The Pleasure of Pasta, food writer Nancy Ross Ryan interviews Quartino executive chef John Coletta, whom she helped write the new cookbook 250 True Italian Pasta Dishes. Afterward Coletta will serve samples and sign books. A ChicaGourmets luncheon with wine pairings follows. 10 AM, Quartino, 626 N. State, 312-698-5000, $5, $39 for lunch.
Saint Gregory Church hosts its first Armenian Winter Fest, with grilled lamb and chicken kebabs, rice pilaf, and baked goods as well as live music and dancing. 3-11 PM, Saint Gregory Armenian Church, 6700 W. Diversey, 773-637-1711, free.
Chicago Originals Restaurant Week, which is actually two weeks, kicks off today and continues through January 31. Participating restaurants, including Cafe Matou, Cyrano's Bistrot, and Trattoria Roma, will be offering three- or four-course dinners for $29.10; many of the menus are available here.
The five-course Dogfish Head Ancient Ales Dinner at the Gage features four “historical brews” from Dogfish Head Brewery: re-creations of historical recipes developed with the help of an expert on ancient beverages. Theobroma, brewed with Aztec cocoa powder and cocoa nibs, honey, chiles, and annatto, is paired with roasted cauliflower puree, curry, apple, and pomegranate; Chateau Jiahu, brewed with rice, honey, muscat grapes, barley malt, hawthorn fruit, and chrysanthemum flowers, goes with smoked whitefish, caramelized turnips, and purple sticky rice. Sah’tea, brewed from rye, juniper berries, black tea, and spices, goes with roasted elk medallions and braised pork cheek; and Midas Touch, a dry ale based on ingredients detected on vessels in the tomb of King Midas, is paired with goat cheese, honey, and hazelnuts. The meal starts with hors d’oeuvres and 60 Minute IPA and ends with white chocolate creme brulee served with chicory stout. Reservations recommended. 6-11 PM, 24 S. Michigan, 312-372-4243, $80 (includes tax and tip). Sunday night's Ancient Ales Dinner at the Publican is sold out.