Friday, April 3, 2009

This week's food and drink events

Posted By on 04.03.09 at 11:39 AM

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friday3

At Quince’s Peak Beer Dinner, Tim Adams, regional manager for Maine-based Peak Organic brewery, discusses their Pale Ale, Espresso Amber Ale, and Pomegranate Wheat Ale With Acai. These will be paired with a four-course meal featuring watercress-beet salad with blood orange, grilled trout with truffle fries, and lamb ribs with gianduja. 6:30 PM, 1625 Hinman, Evanston, 847-570-8400, $45.

Friends of the Depot present "Gatsby’s Bash," a fund-raiser for the west-side diner featuring live music, comedy, and auctions as well as Czech beer and complimentary appetizers. Donations can also be sent to the restaurant, at 5840 W. Roosevelt, 60644. 7 PM-midnight, Klas, 5734 W. Cermak, Cicero, 708-652-0795, klasrestaurant.com, $25.

saturday4

Taste all 50 official Jelly Belly flavors at the Jelly Belly Trunk Show and meet Mr. Jelly Belly; the Jelly Belly Mobile will arrive at 11 AM and stick around till 2 PM. 11 AM-4 PM, Candyality, 3425 N. Southport, 773-472-7800, free.

In Fine Spirits hosts a grand tasting in honor of its one-year anniversary, offering samples of cask ale, craft beers, and more than 35 wines as well as cocktail demonstrations and tasting plates. 3-5:30 PM, In Fine Spirits, 5420 N. Clark, 773-334-9463, $35.

monday6

The Chicago History Museum celebrates the anniversary of the end of Prohibition with New Beer’s Eve, a bash that features appetizers, live music, a history lesson, a brewery tour, and beer, including a limited-edition brew crafted for the occasion. 6:30-9:30 PM, Goose Island Brew Pub, 1800 N. Clybourn, 312-915-0071, $50.

tuesday7

Executive chef Jack Tapp teaches participants how to make potato gnocchi and tomato-basil sauce at the cooking class "From Potato to Pasta;" there’ll be samples of wine to accompany the food. 7 PM, Frasca Pizzeria and Wine Bar, 3358 N. Paulina, 773-248-5222, $20. 


wednesday8

The fourth annual Chicago Food Policy Summit features a talk by Rick Bayless and working groups on topics such as urban agriculture and increasing access to fresh foods for those in low-income neighborhoods. Refreshments and lunch with veggie options will be served. To participate in the cookbook and recipe swap, bring a cookbook or five copies of a favorite recipe. Registration required. 8:30 AM-5 PM, Chicago Cultural Center, GAR Hall, 78 E. Washington, 773-486-6005, $20.

San Francisco chef Laura Stec discusses her new book, Cool Cuisine: Taking the Bite Out of Global Warming. A “smorgasbord of scientific fact and culinary art,” it covers the effects of our food systems on global warming and vice versa. 7:30 PM, Book Cellar, 4736 N. Lincoln, 773-293-2665, free.

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