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Pear grafting, a pastry market, lectures on Prohibition, and more.
Participants in Slow Food Chicago's pear-grafting workshop learn to work with Asian pear, European pear, and quince trees and will take home a fledgling fruit tree. Bring a utility knife or thin sharp blade along, or call ahead and ask to order a special grafting knife. 6:30-8:30 PM, Wright College, 4300 N. Narragansett, 312-622-0707, $30.
Anchor Brewing Company owner Fritz Maytag talks about the history of microbrewing—and the future of artisan distilling—at Whole Foods Lincoln Park. The store will provide samples of Anchor products, York Creek wines, and Maytag blue cheese, which was created by Fritz’s father in 1941. Pints of Anchor beers are available all day long for $3, Junipero gin cocktails for $6. 6-8 PM, 1550 N. Kingsbury, 312-587-0648.
Slow Food Chicago prepares a plot for planting in North Lawndale today; the organization is looking for volunteers to clear the space and move compost, all with an eye toward creating a community garden. E-mail Jennifer Sandy for information. 10 AM-3 PM, W. 12th Place and S. Central Park.
The 59th Annual Smelt Fry at American Legion Post #82 offers all-you-can-eat smelt. 4/9, 4:30-10 PM; 4/10, 5:30-9:30. Memorial Building, 435 N. Lake, Port Washington, WI, 262-284-4690, $10.
As brewmasters and industry folk descend on Chicago for the annual Craft Brewers Conference (4/7-4/10), bars across the city devote tap space to rare beer from artisan makers. Events tonight are at Brasserie Jo, Twisted Spoke, Small Bar, and more; see our blog post for the full schedule.
California's Stone Brewing Co. wraps up a week-long celebration of its distribution in Chicago with a party tonight at Reggie's Music Joint, where the theme is bastards: Highlights on tap include Stone's Arrogant Bastard and Double Bastard Ales, with a rare brandy-barrel aged variety from 2006. And on Friday and Saturday nights, Big Star serves Stone's hoppiest brews, including an extra-hoppy IPA that's never been bottled. More information on Stone Beer Week in Chicago is here. Reggie's Music Joint, 7-10 PM, 2105 S. State, 312-949-0120. Big Star, 1531 N. Damen, 773-235-4039.
Pear-grafting workshop at the Peggy Notebaert Nature Museum (see details above). 1-3 PM, 2430 N. Cannon.
Logan Square Kitchen, a shared kitchen and event space, hosts its Spring Pastry Market with treats for sale from Flour Cake and Pastry, Macaron Chicago, Katherine Anne Confections, and others. The kitchen is open during the market, so attendees can watch pastry artists in action and ask questions. 10 AM-3 PM, Logan Square Kitchen, 2333 N. Milwaukee, 773-342-2333.
Bucktown’s new Buzz: Killer Espresso covers what it claims are the “world’s best teas” at Tea 101, a workshop that covers tea recognition, proper techniques for steeping and tasting, and the benefits of drinking the anti-oxidant-heavy brew. The workshop is led by Rishi Tea’s Waleed Al-Shamma. Registration is required. 1-3 PM, 1644 N. Damen, 773-366-8377, email@example.com, $5.
The Chicago History Museum celebrates the anniversary of the end of Prohibition (April 7, 1933) all month with lectures, tours, and (naturally) pub crawls. Tonight curator John Russick leads America Goes Dry, a conversation on the causes and implications of prohibition—including why it went wrong. The talk is the first in a three-part Prohibition seminar; future events cover the life and criminal career of Al Capone (4/27) and the impact of the speakeasy on American drinking culture (5/4). 4/13, 7 PM, 1601 N. Clark, 312-642-4600, $10-$15 per lecture, $32 for the series.