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A meal with Jim Beam, a meal for James Beard, a meal by Julia Child, and more.
Master sommelier and Check, Please! host Alpana Singh headlines haute dog dinner Dawgs, Please!, which features a flight of three gourmet links (lobster, foie gras, and sweetbreads) with pomme frites, beer and wine pairings, and desserts from Vanille Patisserie. Fri 1/14, seatings at 6:30 and 8:30 PM, Franks ‘n’ Dawgs, 1863 N. Clybourn, 312-281-5187, $39.
Named after a compilation of the correspondence between Julia Child and her friend Avis DeVoto, the luncheon As Always, Julia features dishes from Child’s iconic Mastering the Art of French Cooking: scallops Provençal, aged duck breast, and baba au rhum. As Always, Julia editor Joan Reardon signs copies and talks to diners. 12:30 PM, Naha, 500 N. Clark, 708-383-7543, $89.
In today's beer-centric installment of her Being a Chef cooking class series, Alliance Française chef Madelaine Bullwinkel teaches recipes for butternut squash and ale soup, lamb burgers with oatmeal stout, buttermilk-beer buns, and stout brownies with cranberry puree. Call to RSVP. 10 AM, Alliance Francaise, 54 W. Chicago, 312-337-1070, $95.
Self-styled "whiskey professor" Bernie Lubbers and Jim Beam heir Fred Booker Noe III talk about the trade over a four-course bourbon dinner and tasting that includes brandade over a potato croquette, morcilla with root vegetables, seared scallop and mole, and bourbon chocolate mousse. Various brands and vintages of bourbon accompany the dinner. 7:30 PM, Harmony Grill, 3159 N. Southport, 773-525-2528, $47.
Tempura-battered oysters and Dietzler Farm short ribs are included in a three-course wine dinner that Uncommon Ground chef de cuisine Daniel Jacob created to pair with products from the Graziano Family of Wines. Call to RSVP. 6-8 PM, Uncommon Ground on Devon, 1401 W. Devon, 773-465-9801, $25.
Henri and the Gage chef Dirk Flanigan, who’s been invited to cook at the James Beard House in New York next month, previews his James Beard menu: hors d’ouevres include foie gras and barbecue eel terrine, goat liver paté, and elk tartare; chicken-fried lobster with hot sauce vinaigrette, game hen with brussels sprouts and salsify, and banana carpaccio with chocolate cremeux, banana florentine, and chocolate bourbon glaze are among the plated courses. 6:30 PM, Henri, 18 S. Michigan, 312-578-0763, $130.