This Week's Food and Drink Events | Bleader

Thursday, March 31, 2011

This Week's Food and Drink Events

Posted By on 03.31.11 at 11:50 AM

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Jelly bean cakes, Passover lessons, beer dinners, and more.

Bells Brewery
  • Bernt Rostad@flickr
  • Bell's Brewery
The French Pastry School’s Mark Seaman sets aside more classical French techniques to teach a class on a decidedly whimsical Easter creation: jelly bean-filled layer cakes called Gâteaux de Pâques. If time permits, Seaman will also demo a braided chocolate Easter basket. 6:30-8:30 PM, Alliance Francaise, 810 N. Dearborn, 312-337-1070, $60.


Khûin, the pop-up restaurant conceived by Washburne Culinary Institute student Fred Noinaj, makes its second appearance tonight. The menu of “Big Bites”—preceded by a course of “Small Bites”—is divided into categories like dim sum, tacos, and skewers; diners choose one and receive everything within it—banh mi, Philly cheese steak, and doner kebab, for instance, are all included in the sandwich option. Reservations are encouraged, though some tables will be available for walk-ins. Items are a la carte, and there's a full bar. 6-10 PM, Delicious, 308 W. Erie.

In Fine Spirits celebrates three years in business with a five-course anniversary dinner. Dishes, paired with wine provided by Fine Vines, include red cabbage salad with duck confit, white cheddar, and apple; ricotta gnocchi with lobster, beurre blanc, and chives; and orange blossom-goat cheese mousse with apple, candied pecan, and honey. Seating is at 7 PM; a 6:30 PM reception features canapes and cava by vintner Jané Ventura. 6:30 PM, In Fine Spirits, 5420 N. Clark, 773-334-9463, $60.

Brown butter-poached walleye pike with pickled onion salad and polenta, hazelnut risotto with Gouda and foie gras, and frozen custard with cherries and pineapples are a few of the five courses planned for a Portuguese wine dinner at Inovasi, chef John des Rosiers' North Shore restaurant. 6:30 PM, Inovasi, 28 E. Center, Lake Bluff, 847-295-1000, $65.

Prep for the upcoming Jewish holiday at Passover Boot Camp, where chef Laura Frankel offers eight days’ worth of tips for creating Passover meals and snacks. She’ll be joined by City Olive owner Karen Rose, who will sample out varieties of kosher olive oils. 6:30 PM, Spertus Institute, 610 S. Michigan, 312-322-1700, $18.


Four courses, plus a starter and dessert, provide an excuse to drink a bunch of beer from Bell’s Brewery at an Early Spring Dinner tonight: Oarsman, Two Hearted, Third Coast, and Winter White Ales are on deck, as are Expedition and Cherry Stouts. Menu items include razorneck clams with Thai chiles, apricot, coriander, and brown sugar; cocoa nib-rubbed Wagyu beef cheeks with mashed potatoes, white asparagus, and Expedition Stout reduction; and dark chocolate and black cherry mousse with caramel sauce. RSVP by Tue 4/5. 7 PM, the Saloon, 200 E. Chestnut, 312-280-5454, $65.

Tour de France, Les Nomades’s four-course “culinary tour of southern France,” alights in Vaison-la-Romaine (in the form of a truffle-olive goat cheese tart with tomatoes, zucchini, greens, and balsamic), Marseillaise (traditional bouillabaisse), and Luceram (braised rabbit leg with polenta and mushrooms); dessert is gateau Basque, a pastry cream-filled almond cake. Wine is included, as is a Provençal amuse bouche. 6:30 PM, Les Nomades, 222 E. Ontario, 312-649-9010, $90.

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