This Week's Food and Drink Events | Bleader

This Week's Food and Drink Events

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Empty Bowls, the history of Chicago cuisine a la Berghoff's, cooking demos at the Chicago Flower and Garden Show, and more.

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Lillstreet Art Center hosts its annual dinner/fundraiser Empty Bowls, a nationwide event since its 1990 creation by a Michigan art teacher. Attendees choose a ceramic bowl (donated by local potters), in which they're served soup and bread; they take home their bowl afterward. Proceeds benefit First Slice Pie Cafe, and there will be live music by Mambo Blonde and a silent auction of art. 5-8 PM, Lillstreet, 4401 N. Ravenswood Ave., 773-769-4226, $20 per bowl.

"Meet the Brewers," an "ultimate happy hour" with all-you-can-imbibe drafts from Half Acre, features the company's newest creations, Ginger Twin and Gossamer, plus Daisy Cutter, Over Ale, and Magnus. Jake Melnick's provides snacks, and the brewers will be on hand to answer questions and discuss pairings. 6:30-9:30 PM, Jake Melnick's Corner Tap, 41 E. Superior St., 312-266-0400, $25.

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Carlyn Berghoff, great-granddaughter of Berghoff Cafe founder Herman, dishes on her family and the restaurant they've owned since 1898 at Cafe History a la Berghoff, a Culinary Historians of Chicago program. Berghoff, a graduate of the Culinary Institute of America, talks about items from the restaurant's menu—beer-braised pork loin, for instance, and "bacony" green beans—and offers contemporary cooking tips. Berghoff is joined by Nancy Ross Ryan, with whom she authored The Berghoff Cafe Cookbook and The Berghoff Family Cookbook. For reservations, call Barbara Olson at 708-788-0338 or e-mail rsvpchc@yahoo.com. 10 AM-noon, 17 West at the Berghoff, 17 W. Adams St., $5, $3 students.

About three dozen Chicago chefs show up and show off at the Chicago Flower and Garden Show, offering cooking demos for anyone who's paid admission ($15 weekdays, $17 weekends). The long roster of chefs (a full schedule is available here) includes Gale Gand (Tru), Ina Pinkney (Ina's), Randy Zweiban (Province), and Phillip Foss (Lockwood). Demos, on the Garden Gourmet stage, are at 11:30 AM, 1:30 PM, 3:30 PM, and 6:30 PM every day except Sundays. Tickets to the garden show are available online or at the door. 3/6-3/14: Mon-Sat 10 AM-8 PM, Sun 10 AM-6 PM, Navy Pier, 600 E. Grand Ave., 312-595-7437.

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Wellness expert and yoga instructor David Romanelli stops at Province on his national "Yoga for Foodies" tour, which is exactly what it sounds like: following Romanelli's one-hour yoga session, chef Randy Zweiban serves a five-course menu featuring farm-raised shrimp and Anson Mills grits, spice-seared Hawaiian tuna with serrano chiles, sea salt, and citrus yogurt, and market beet and Cara Cara orange salad with Manchego and olive oil. Wine pairings included. Call 312-669-9900 to reserve; tickets for a Mon 3/8 event have already sold out. 5:30 PM, 161 N. Jefferson St., $95.

Students at tonight's installment of Sabor Saveur's monthly cooking class learn surf-and-turf, of a sort: owner and chef Yanitzin Sanchez demonstrates two of her popular menu items, shrimp ceviche with achiote vinaigrette and filet mignon with a green mole crust. The class includes a demonstration, tasting and cocktail pairings, recipe cards to take home, and—for those staying for dinner—25 percent off the bill. 6-7:30 PM, 2013 W. Division St., 773-235-7310, $25.

One sixtyblue and Goose Island team up for a Winter Beer Dinner, in which four courses prepared by chef Michael McDonald are paired with seasonal beer selections. Items from the menu include crispy pig's tail and braised pork cheeks with chorizo, sauerkraut, mustard spaetzle, and Dijon mustard sauce, paired with Pere Jacques; and bittersweet chocolate cheesecake with black walnuts, ricotta, and dried cherry sorbet, paired with Bourbon County Stout. The event begins with a reception—more food, more beer—and reps from Goose Island will be on hand to discuss the pairings. For reservations, call the restaurant or e-mail nnowakowski@cornerstonerestaurants.com. 6:30 PM, 1400 W. Randolph St., 312-850-0303, $73.

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