This Week's Food and Drink Events | Bleader

This Week's Food and Drink Events


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A meal with Jim Beam, a meal for James Beard, a meal by Julia Child, and more.

  • Robert S. Donovan@flickr
Three Sisters Garden farmer Tracey Vowell, who cooked for 18 years at Frontera Grill and Topolobampo, returns to the kitchen tonight to help chefs Sarah Stegner and George Bumbaris with a five-course meal in their Collaborative Chef series. Dishes include grilled, sauteed prawns with a root vegetable salad and Pleasant Ridge Reserve cheese, chorizo and pork loin with housemade tortillas and black beans, and toasted-oat ice cream. Includes a cocktail and a beer. Call to RSVP. 6 PM, Prairie Fire, 215 N. Clinton, 312-382-8300, $70.

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.

A winter tasting features various vintages of scotch from two distilleries, Dalmore and Jura. Hors d’oeuvres are included. 6-8 PM, Nia, 803 W. Randolph, 312-226-3110, $40, $30 advance.