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Also tomorrow evening is a truffle-making class at Katherine Anne Confections, where with the assistance of owner Katherine Duncan, teams of three to five people will undertake the process, from ganache making to rolling. The $50 package includes appetizers, wine, recipes and tips, and a package of four freshly made truffles as a takeaway. Reservations required.
On Sunday, December 11, Lincoln Park's new Pizza Persona will celebrate its grand opening by offering free pizza during business hours all day, from 11 AM to 10 PM. You pick your crust (white, wheat, gluten free) as well as the sauce and toppings for a ten-inch personal pizza that is then zapped in a superheated brick oven. Expect chaos.
Sunday also brings a trio (at least) of notable pop-up restaurants.
Chef Troy Graves, formerly of Eve and Tallulah, will make a guest appearance at Cantina 46—which is now under new management—preparing a brunch of cochinita pibil, the Yucatecan dish of achiote-marinated suckling pig. It will be served family style with tortillas, eggs, beans, cabbage salad, and bottomless mango mimosas and Micheladas, all for $25. There are two seatings, the first at 11 AM, the second at 1:30, and reservations are required.
Indonesian caterering company the Rice Table has been moonlighting at West Town's Bia for Mia since September, popping up Thursday through Saturday nights from 5 to 10 PM. But this Sunday Chris Reed (brother of jazz drummer and Pitchfork organizer Mike) and his crew are throwing a special rijsttafel ("rice table"), the traditional feast from which they take their name. There will be Balinese dancers and gamelan music in addition to a spread of 12 dishes, an appetizer with a complimentary glass of wine, and dessert. Doors open at 5 PM; tickets are $40 cash if you pay in person during the restaurant's operating hours, $45 via Paypal at thericetable.com. Additional beverages are not included and are cash only.
The Gypsy Pop-up—chefs Scott Jambrosek and Oliver Poilevey—are offering a surf-and-turf-themed meal on Sunday beginning at 5:30 PM at Le Bouchon. The ambitious six-course menu includes "bacon and eggs" (sea scallops with bacon jam, quail egg, and brioche), squid stuffed with pork and veal and served with cucumber mousse and jalapeño oil, duck-fat-poached black cod with melon quinoa, a savory eclair with foie gras and lobster custard, and "French toast," brioche with maple-bacon ice cream. It's $50, BYO; for reservations call 312-421-2800.