This Week's Food and Drink Events | Bleader

This Week's Food and Drink Events


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Farm dinners, fish dinner, wine dinners, and more.

Arctic char
  • nilsrinaldi@flickr
  • Arctic char
The roster of headliners at Taste of the Nation reads like a who’s-who of Chicago’s culinary cognoscenti, starting with “chef chair” Mindy Segal and honoree Rick Bayless. The benefit, part of a national series, raises funds for Share Our Strength’s efforts to combat childhood hunger. Food offerings prepared by local chefs draw from a “street food” theme; Goose Island and Stella Artois contribute beer. VIP tickets include a gift bag, complimentary valet, and admission to an after-party starting at 10 PM. 7 PM, Aragon Ballroom, 1106 W. Lawrence, 877-268-2783, $120, $95 advance, VIP $225, $150 advance.

Sunday Dinner’s Josh Kulp and Christine Cikowski create a five-course farm dinner on the grounds of Angelic Organics Farm, proceeds from which benefit Angelic’s local food system education initiative. A farm-bound bus leaves Green Grocer (1402 W. Grand) at 3 PM, following a 2 PM reception. Attendees are encouraged to BYO, though a predinner cocktail hour from 5 to 6 PM features Death’s Door Spirits as well as music by The Real Jane Martin. 1547 Rockton, Caledonia, 773-288-5462, $150 dinner, $25 bus ride.

Spiaggia orchestrates a Nichols Farm and Orchard tour that will feature games such as bocce and croquet and a “Quickfire Challenge” modeled after Top Chef Masters. Spiaggia chefs also prepare a three-course lunch with slow-roasted leg of lamb, grilled pizza, potato salad, and more. The price includes the bus ride to and from Nichols, which is in downstate Marengo. To register, call 312-280-2750 or e-mail 11 AM-7 PM, 980 N. Michigan, $150.

A five-course Ethiopian wine dinner, with pairings provided by Maverick Wine Company, includes dishes like yellow beet salad, steak tartare with spiced butter and red pepper, and what’s often considered the national dish of Ethiopia: chicken and egg cooked in spicy berbere sauce. Reservations required. 7-9 PM, Ras Dashen Ethiopian Restaurant, 5846 N. Broadway, 773-506-9601, $50.

At Rosh Hashanah Boot Camp, Spertus Kosher Catering executive chef Laura Frankel talks about incorporating local ingredients into the traditional Jewish New Year menu. The event includes food samples, and afterward Frankel signs copies of her cookbooks, which include Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes. Purchase tickets online or over the phone. 6:30 PM, Spertus Institute, 610 S. Michigan, 312-322-1700, $18.

In Caipirinhas 101, Carnivale sommelier Elizabeth Mendez teaches participants to mix both standard and seasonal versions of the classic Brazilian cocktail. The restaurant serves appetizers alongside. Call to RSVP. 6:30-8:30 PM, 702 W. Fulton, 312-850-5005, $25.

A seven-course meal celebrating the wild arctic char is the result of a collaboration between Mike Sheerin (Blackbird), Curtis Duffy (Avenues), Philip Foss (Lockwood), Todd Stein (Cibo Matto), Andrew Zimmerman (Sepia), and Brian Enyart (Topolobampo). Each course is paired with products from Goose Island, North Shore Distillery, or Cherry Creek Winery. 6:30 PM, Blackbird, 619 W. Randolph, 312-715-0708,, $125. There's a second arctic char dinner at Kith & Kin on Wednesday, August 25.

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