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The Girl & the Goat hosts a Kilgus Farmstead pig dinner with Stillwater Artisanal Ales and Greg Hall's Virtue Cider in the private dining room, the Underground Goat (pictured.) The menu will be announced just before dinner. Reservations required.
7 PM, Girl and the Goat, 809 W. Randolph, 312-226-3955, $200.
More food and drink events after the jump.
Cityscape Bar is hosting its monthly Vino With a View wine tasting, featuring Graystone Wines’ cabernet, chardonnay, merlot, and sauvignon blanc. Small bites will be provided, as well as coupons for neighboring restaurant Italiasia. Reservations required; e-mail firstname.lastname@example.org.
6-7 PM, Cityscape Bar, 350 W. Mart Center. 15th floor, 312-529-1136, free.
Sheffield’s is holding a tasting of three vintages (2010, ’11, and ’12) of Founders Kentucky Breakfast Stout drafts, an imperial stout brewed with coffee and chocolate and aged in oak bourbon barrels.
8 PM-2 AM, Sheffield’s, 3258 N. Sheffield, 773-281-4989. Tickets are $40.
At the Good Food Festival's Localicious, restaurants, bars, and breweries team up with local farmers. Samples from Autre Monde Café, Big Bowl, Big Jones, the Chicago Diner, City Provisions, Duke’s Ale House and Kitchen, Province, Trattoria No. 10, the Bedford, Saigon Sisters, Browntrout, Uncommon Ground, Revolution Brewing Company, Half Acre, Goose Island, and Templeton Rye, among others, are included. Live bluegrass will be performed by Sunnyside Up and the movie Real Dirt on Farmer John will be screened. A Q&A with John "Farmer John" Peterson follows.
5:30 PM movie, 7-9:30 PM festival, UIC Forum, 725 W. Roosevelt. Call 708-763-9920 for info, Tickets are $75.
Markethouse hosts an all-you-can-eat fish fry every Friday during Lent, through March 30. $20 buys you unlimited Bell's ale-battered fish and chips made of Atlantic pollack.
5-10 PM, Markethouse, 611 N. Fairbanks, 312-224-2200, $20.
The Good Food Festival showcases midwest artisans, farmers, exhibitors, chefs, and food tastings. “Chefs at Play” cooking demonstrations include Bruce Sherman of North Pond and Mark Mendez of Vera paired with local farmers. There’s a kids' corner and more than 150 exhibits. “Gold” sessions from 9 AM to noon include “The Whole Animal: Butchering and Sausage Making Demo” with Rob Levitt of the Butcher & Larder. “Silver” sessions include a canning and pickling class with Paul Virant of Vie and Perennial Virant.
9 AM-6 PM, UIC Forum, 725 W. Roosevelt. Call 708-763-9920 for info. Tickets range from $15-$75 depending on package.
At “From Haggis to Headcheese: the Rise and Fall of Odd Bits,” presented by Culinary Historians of Chicago, author Jennifer McLagan will discuss contemporary and historic uses of the fifth quarter. Recipes and bites of headcheese, tongue, and tail will be provided. E-mail reservations to Culinary.email@example.com.
10 AM-noon, Kendall College School of Culinary Arts, 900 N. North Branch, 312-286-8781, $5, $3 for students, free for CHC members or Kendall students and faculty.
The Chicago Curling Club is hosting “Shamrock Shuffle to Copenhagen,” a fund-raiser, live curling event with the U.S. team, and lasagna dinner made with Twisted Butter, a new line of flavored butters. Proceeds will support the team in its preparations for the World Senior Curling Championship. One complimentary beer from Ram Brewery is included with dinner. RSVPs required.
6 PM curling, 7:30 PM dinner, Chicago Curling Club, 555 Dundee Rd., Northbrook, firstname.lastname@example.org, $25.
Saint Patrick’s Day specials:
25 Degrees (736 N. Clark, 312-943-9700): Saint Paddy’s Patty (burger with corned beef, sauerkraut, thousand island dressing, Gruyere,) $3 Bud Light bottles, $4 Jameson shots, $5 Guinness, $6 Irish car bombs, and $5 appetizers.
The Gage (24 S. Michigan, 312-372-4243): curried goat loin (rutabaga hash, sultanas, and chutney,) the Gage colcannon (leeks, kale, and whiskey braised pork shoulder,) house-made rabbit sausage (roasted pork belly, potato, mustard, and cabbage,) "Pepper and Salt Corned" (Irish salmon, brown bread salad, horseradish, leeks, and Guinness vinaigrette.)
Pizza Persona (614 W. Diversey, 773-327-8500): green pizzas.
The Southern (1840 W. North, 773-342-1840): crawfish boil, $4 Jameson Shots, $5 Guinness, $7 Irish Car Bombs.
Jerry’s Wicker Park (1938 W. Division, 773-235-1006): potato, beer, and cheddar soup; stout-battered onion rings, house-made corned beef, cabbage and horseradish cream sandwiches, stout-battered cod with house-made tartar sauce sandwiches, and custard shamrock shakes.
The Dinner Tales series features a four- course dinner with wine pairings at Blackbird. Chef Paul Kahan will discuss the restaurant’s history and highlight dishes like pork belly, knackwurst, and smoked-bacon choucroute. It starts with a cocktail reception with canapes, sparkling wine, and a custom cocktail; a gift bag is included.
6:30-9:30 PM, Blackbird, 619 W. Randolph, 646-380-2968, $125.
Mercadito chef Patricio Sandoval prepares four Olmeca tequila-paired courses inspired by Mexican street food, including lamb tequila chilorio with potato, cactus, tomatillo salsa, and pickled red onion paired with their El Chilango cocktail: Olmeca Altos Reposado, fresh lime, Chichicapa mezcal and Oloroso sherry. Reservations required.
6:30-8:30 PM, Double A at Mercadito, 108 W. Kinzie, 312-329-9555, $55.
"Oak and Iron: A Bounty of Barrel-Aged Beer" is a fantasy-themed event featuring rare barrel-aged beer like Founders Kentucky Breakfast Stout and Firestone Walker XV. A dungeon synth set by DJ Grimsbørg and screenings of vintage fantasy movies round out the evening. Costumes encouraged.
7 PM-2 AM, Jerry’s Wicker Park, 1938 W. Division, 773-235-1006, free.
Bistro Campagne hosts a Provencal-inspired five-course dinner with paired wines from Mas de Gourgonnier, an organic and biodynamic winery. Daniel Hodge from H2Vino will discuss the wines and pairings. Courses include a fennel and saffron bouillabaisse in white wine broth paired with a 2011 Les Baux de Provence rosé. Reservations required.
6:30 PM, Bistro Campagne, 4518 N. Lincoln, 773-271-6100, $65.