The Great American Cooking Expo offers samples of 150 wines, 30 craft beers, and food from 70 gourmet food companies, plus cooking demos and menu ideas from chefs including Chris Green, Dave Samber, and Brian Wright. Fri 6-10 PM, Sat-Sun 11-5, Expo Center Harper College, Building M, $25 online, $35 at the door.
The Pinot Days Winemakers' Table Hop Dinner allows diners to meet winemakers while eating a four-course meal paired with 16 wines. 6-11 PM, Bin 36, 339 N. Dearborn, 415-246-2967, $130.
Master gardener Robert Lee leads a class on organic oyster mushroom cultivation, covering how to grow gourmet mushroom in your home, basement, garage, or backyard. 10 AM-noon, Kilbourn Park Organic Greenhouse, 3501 N. Kilbourn, 773-685-3351, $20.
Karen Page and Andrew Dornenburg discuss their new book, The Flavor Bible, a "guide to culinary creativity" that offers ideas for seasoning and flavor combinations, in a Culinary Historians of Chicago program. A book signing with samples of dishes inspired by the book follows the lecture. The authors will also attend a ChicaGourmets luncheon at noon ($39). 10 AM-noon, Robert Morris College Institute of Culinary Arts, 401 S. State, room 802, 708-788-0338 or firstname.lastname@example.org, $5.
Pinot Days Chicago returns for its second year with 150 pinots from 50 producers, plus tastes of food from local restaurants and stores. 1-5 PM, Navy Pier Festival Hall B, 600 E. Grand, 415-246-2967, $50.
Today and Sunday, Mitsuwa Marketplace offers demonstrations of carving a 400-pound bluefin tuna into sashimi. The fish is being flown in specially for the event so that it won't have to be frozen; fresh tuna will be available for purchase after the demo. Sat-Sun noon-1 PM, Mitsuwa Marketplace100 E. Algonquin, Arlington Heights, 847-956-6699, free.
Food & Wine's 10th annual Entertaining Showcase features food and wine pairing seminars by Stephanie Izard and Brian Duncan and a "cocktail mix-off" with Adam Seger and Dale Levitski. Wines from Blackstone, Cambria, and other wineries accompany food tastings from 20-odd chefs including Grant Achatz, Paul Kahan, Mike Sheerin, Graham Elliot Bowles, and Paul Virant. Part of the proceeds will benefit Grow for Good. 6:30-9:30 PM, Museum of Contemporary Art, 220 E. Chicago, $110 in advance, $125 at the door.
City Provisions Catering hosts a dinner with beer from Flossmoor Station Brewery paired with five courses featuring beef from Dietzler Farms (they'll also accommodate vegetarians). Flossmoor Station brewmaster Matt Van Wyk and and Michelle Dietzler from Dietzler farms will discuss the processes behind what they produce. 7 PM, 1820 W. Wilson, 773-293-2489, $60 (includes tax and tip).
Zocalo offers a tasting of Hacienda de Chihuahua Sotol blanco, reposado, and añejo tequilas along with passed appetizers and a Taquiza station offering beef barbacoa and duck carnitas tacos. 6-9 PM, 358 W. Ontario, 312-302-9977, $15.