Heads Up | Bleader

Thursday, January 29, 2009

Heads Up

Posted By on 01.29.09 at 01:30 PM

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The stills and tanks of Metropolitan Brewing function as the set for Beer, a musical from the Neo-Futurists. After getting drunk, a ten-year-old boy passes out and ends up in a dreamland he can’t escape until he learns how to brew beer. He’s helped by his buddy Puke and life-size marionettes Water, Grain, Yeast, and Hops, who “must defend the principles of microbrewing from Bud Miller and the people of Milweiser.” Today’s performance ($20) includes beer from Metropolitan and pizza from Apart. Through 3/7: Thu-Sat 8 PM, Metropolitan Brewing, 5121 N. Ravenswood, $15, $10 students and seniors.

Pastry chef Toni Roberts kicks off "A Sweeter Point of View," a new weekly candy buffet at the Affinia Chicago hotel’s rooftop C-View lounge, with sweets like pistachio brittle, scotch-maple caramel, and salted fudge brownies. To wash it down, there’s coffee, tea, and cocoa, which can be spiked with liqueurs for $5. Thursdays, 6-10 PM, C-View, Affinia Hotel, 166 E. Superior, 312-523-0923, $19.


Keli Fayard of Vanille Patisserie gives a lecture, titled The Sweet History of the French Pastry, with samples of her own pastries. Presented by the Culinary Historians of Chicago. Sat 1/31, 10 AM-noon, Kendall College, 900 N. North Branch, 708-788-0338, $5, $3 members.

Fancy hats and gloves are welcome at a Fair Trade High Tea Party featuring several varieties of fair-trade tea served with scones and finger sandwiches. Sat 1/31, 3-4:30 PM, Greenheart Shop, 746 N. LaSalle, $10 suggested donation.

Knob Creek “whiskey professor” Steve Cole leads a Whiskey University class on the history and production of bourbon with tastings of Knob Creek and the other Beam Global small-batch brands: Basil Hayden’s, Knob Creek, Baker’s, and Booker’s. Sat 1/31, 4-6 PM, Five Star Bar, 1424 W. Chicago, 312-850-2555, $10.


Chef-owner Jonathan Fox will explain how he makes the dishes featured at La Madia’s monthly chef’s table this month as attendees watch from the pizza bar. On the menu: panzanella, spinach and speck pizza, and steak Florentine, with wine pairings. a 7 PM, 59 W. Grand, 312-329-0400, $35.

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