Carnivale Easter Service

March 21, 2016, 6:30 am

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Carnivale, 702 W. Fulton, is offering an Easter brunch 10:30 a.m. to 3 p.m. March 27. The specialty menu includes smoked lake trout dip with corn chips ($11). Featured entrees are Arrachera: grilled skirt steak, rice and beans, bacon sofrito, sweet red onion, chimichurri sauce ($25); Lamb rack: herb-crusted, Bolivian pot pie, green peas, pea shoot salad tajin yogurt ($29) and Arroz con Mariscos: Saffron bomba rice, shrimp, mussels, clams, calamari, scallions, peas, tomato sofrito )%28). Carnivale's regular brunch menu will be available as well.  

A build-it-yourself Bloody Mary bar, mimosa kits and live music will be a part of the festivities. Reservations are highly recommended.

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Rockit's 6th Annual Mac Madness

March 22, 2016, 6:54 am

≫ Next: Short's Brewing tap Takeover at High Noon Saloon

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Rockit Bar & Grill, 22 W. Hubbard, kicked off their "Sixth Annual Mac Madness" event, featuring a different mac and cheese dish March 21-25. 

If you missed out on the initial dish steakhouse mac (pictured), here's a heads up for what's coming: Truffled mac (porcini cream, truffle puree, truffle cheddar, March 22); lobster mac (fontina cheese sauce, lobster meat tarragon, March 23); carbonara mac (pecorino, mozzarella, fontina, guanciale, black pepper, poached egee, March 24) and crab cake mac (shrimp cream sauce, broccoli rabe, crab cake crust, March 25).  

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Short's Brewing tap Takeover at High Noon Saloon

March 23, 2016, 6:48 am

≫ Next: Tete Charcuterie Late Night Ramen Pop-up

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Michigan-based Short's Brewing Company strongholds the taps at High Noon Saloon,1560 N. Milwaukee, 7 p.m. March 31.  Owner Joe Short will be on featuring his craft beers including Twisted Cain and Goodnight Bodacious, exclusive to Illinois only during the event. 

Other beers on tap for the evening include the company's three flagship brews: Bellaire Brown; Soft Parade and Huma Lupa Licious along with the company's Pulsar hard cider. Beers range from $6-$9.

In addition, at 10 p.m., a pair of tickets to the Blackhawks' final regular season home game (April 7) will be given away.

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Tete Charcuterie Late Night Ramen Pop-up

March 24, 2016, 6:30 am

≫ Next: The Northman Now Open

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Chefs Thomas Rice and Kurt Guzowski of recently closed Tete Charcuterie hold a late night ramen pop-up event March 26 at Trinity Bar, 2721 N. Halsted. Tickets ($15) for the late night food adventure will go on sale at 10 p.m. March 26 at the bar. Rice and Guzowski's offering will be pot roast raman (smoked beef broth, roasted spring vegetables, housemade raman noodles, soft-cooked egg). Guests will be served at 10:30 p.m.  

The event is the first of three consecutive Saturday pop-ups. Following the three pop-up events chef/partner Mike Sheerin will host a regular monthly event. 

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The Northman Now Open

March 25, 2016, 6:49 am

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The Northman, 4337 N. Lincoln, Chicago’s first pub and bistro dedicated to cider from the management team behind Fountainhead, officially opened March 22. 

Jon Putman is the general manager. Brian Rutzen is the cider director. Spirits expert Ambrosia Borowski heads up the cocktail program. Eighteen cider drafts will be featured, plus two Spanish “long pours," six taps of craft beer and two firkins built into the back of the bar. Northman offers more than 80 canned and bottled ciders and over 20 craft beers.

Chef Sean Sanders focuses on French and English inspired bistro fare. The Northman will be open for dinner 4 p.m. to 2 a.m. Sunday-Friday; 4 p.m. to 3 a.m. Saturday. The kitchen closes at midnight.

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Cochon555 Chicago

March 26, 2016, 6:19 pm

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Five chefs, five pigs and five winemakers come together for the  Chicago Cochon555 Culinary Competition taking place 5 p.m. April 24, Loews Chicago Hotel, 455 Park Drive. 

The featured event is five chefs each preparing multi-courses created from whole locally raised Heritage Breed pigs. The winner of the local competition moves on to the Grand Cochon555 competition, featuring 10 chefs from 10 cities (the top chef from each local event) taking place  June 18 in Snowmass, CO. 

Competing chefs are: Cory Morris, Rural Society; Sarah Grueneberg, Monteverde Restaurant and Pastificio; Alfredo Nogueria, Analogue; Sarah Rinkavage, Lula Cafe and Phillip Foss, El Ideas. Chefs will prepare a maximum of  six dishes will be paired with selections from world-class winemakers: Jeff Pisoni, Pisoni Estate; Paul Draper, Ridge Vineyards; Rajat Parr, Sandhi Wines; Abe Schoener, Scholium Project; Pax Mahle, Pax Wine Cellars.

Brady Lowe of Cochon555 and Piggy Bank serves as the event's host. Billy Harris, Small Screen Networks'"Hanging With Harris" food guru, takes on master of ceremony duties. Although a heated battle of the best the cook-off, is really a friendly competition, with bragging rights, for charity. Proceeds from this year's event benefit Piggy Bank, whose mission is to bring awareness to socially responsible farming, by working to change the future of food one city at a time. Purchase tickets here. 

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Bannos' New Kickin' Chicken

March 27, 2016, 10:02 am

≫ Next: De Noche Welcome Neighbor Event

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Chef Jimmy Bannos of Heaven on Seven, 111 N. Wabash, has been in the kitchen testing new recipes for his New Orleans/Cajun hub, expanding to cover other southern regions. One of his latest inspirations is Nashville hot chicken (marinated in a special blend of seasonings, floured and fried, sauced with a spiced paste).

Bannos' recipe uses 22 varieties of chili peppers mixed with honey and brown sugar to create the perfect balance of hot and sweet flavors.

The chicken dish is available as a po'boy or platter. Y'all come in and try it now, ya hear.
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De Noche Welcome Neighbor Event

March 28, 2016, 6:41 am

≫ Next: Taste of Gold Coast

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De Noche Mexicana, 2710 N. Milwaukee hosts and event for Logan Square newcomer Pinot's Palette. Guests participating in the painting/drink event, "Sip Your Way to A Mexican Sunset," 6:30 p.m. March 29, will be led by an instructor on painting on sunset on canvas, which guests keep, while sipping on Victoria beer, Mexico's oldest brand. The cost is $45. Attendees must be 21 and over. Purchase tickets here.

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Taste of Gold Coast

March 29, 2016, 6:39 am

≫ Next: Anchor Brewing Dinner at Hopleaf

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The Seventh Annual Taste of Gold Coast, featuring cuisine from some of the area's most noted restaurants, takes place 6-9 p.m. April 6, Germania Place, 108 W. Germania.

Participants includes Auntie Vee's; Carmine's; Connie's Pizza; Del Frisco's; Devon Seafood Grill; Eduardo's Enoteca; Francesca's on Chestnut; Freestyle Food + Drink (located in Dana Hotel); Gino's East; Morton's; Roy's Restaurant along with Goddess and Grocer and Kenmare Catering. Tickets are $60, a portion of ticket price  benefits The North Dearborn Association. Click here for tickets.

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Anchor Brewing Dinner at Hopleaf

March 30, 2016, 6:26 am

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Anchor Brewing & Distilling hosts an exclusive craft beer and spirits dinner 7-9 p.m. March 31 at Hopleaf Bar, 5148 N. Clark. Special guest Dan Mitchell of Anchor will be on hand to guide guests through beer selections to be paired with the five-course meal. Click here for tickets.

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Founders KBS Tapping at Timothy O'Toole's

March 31, 2016, 6:08 am

≫ Next: Umami And Ommegang's Games of Throne's Release Event

≪ Previous: Anchor Brewing Dinner at Hopleaf

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Timothy O'Toole's hosts a Founders' Brewing release-day tapping of its 2016 Kentucky Breakfast Stout ($6, 5-oz; $10, 11-oz) beginning 5 p.m. April 1. Representatives from the Grand Rapids-based brewer will be on hand until 8 p.m. to discuss the selections, which also include: Backwoods Bastard 2015; Mango Magnifico 2016; Curmudgeon 2015; Hoppy Brown ($5, 5-oz; $8, $11-oz) and All Day IPA ($5, pint; $750, jumbo). 

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Umami And Ommegang's Games of Throne's Release Event

April 1, 2016, 6:27 am

≫ Next: Baconfest Chicago Menu Announced

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Umami Burger, participating locations, spotlights Ommegang's Game of Thrones' Seven Kingdoms Hoppy Wheat Ale (traditional Belgian-style wheat and hop-forward American ale) in conjunction with the season six premiere of the HBO's hit "Games of Thrones" series airing April 8.

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Baconfest Chicago Menu Announced

April 2, 2016, 8:48 am

≫ Next: Forbidden Root Launches Elixie Line

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Here's some of the daily offerings that will be available during Baconfest Chicago 2016 April 30-May 1, UIC Forum, 725 W. Roosevelt: 

Saturday, April 30 - LUNCH

Carnitas Uruapan - Pork Carnitas:  Chunks of pork, slow-cooked for over two hours until golden and crisp on the outside, and moist and tender on the inside.

Jellyfish - Hector Marcial, Karikaribekon maki: Crispy applewood bacon, marinated sundried tomatoes, lettuce, jalapenos, avocado inside coated with cherrywood bacon and togarashi mayo.

Mexique- Carlos Gaytan: Mussel Bacon Saffron.

Slurping Turtle - Takashi Yagihashi, Bacon Ramen: Bacon infused noodles with a light broth, scallion, bamboo shoots and bacon.

West Town Bakery - Christopher Teixeira, Bacon Cinnamon Rolls: Brioche cinnamon Rolls studded with bacon, topped with frosting and candied bacon.

Saturday, April 30 - DINNER

The Dearborn- Aaron Cuschieri, Chicken Liver & Bacon Fat Mousse: House made toasted brioche, crispy bacon, pickled spring vegetables,strawberry jam.

Farmhouse Chicago- Eric Mansavage, Piggy-Colada: Bacon-infused Pina Colada and Cheddar Cheese Cheesy Poofs with Bacon Mousse.

The Bad Apple - Craig Fass, Baconthology: The smokey and tasty history of bacon.

Stan's Donuts Chicago -Maple Caramel Bacon Pecan Bar: Buttermilk cake donut topped with a sweet and savory mélange of maple & caramel glaze, fresh pecans, and, of course, BACON!

Knife&Tine- Paul Caravelli, Maple Bacon Cotton Candy and Bacon Soft Pretzel.

Sunday, May 1 - BRUNCH

Aviva & Pederson's Natural Farms - Bubba Frank, Bacon & Bleu Bisque: Bacon, gorgonzola, caramelized onion, roasted garlic, bacon stock, cream, chive.

Chop Shop-Chop Shop Cheesy Bacon Bourbon Bite: Maple syrup brined slab bacon grilled and skewered with a cheese curd, topped with maple cayenne glaze and raw sugar cinnamon crumble.

Pork & Mindy's - Jeff Mauro, Fire-Rubbed Pig Candy BLT: Fire-rubbed "pig candy", iceberg lettuce, Roma tomatoes, giardiniera mayo.

Taco in a Bag- Tim "Gravy" Brown and Pat "Deep Dish" Bertoletti, Bacon Parmesan Nachos: Smoky bacon Bolognese sauce, sauteed peppers and onions, mozzarella, panko parmesan crust, basil, homemade corn tortilla chips.

 The Signature Room at the 95th® - Cardel Reid, Porklava: Phyllo dough, pork belly, apple chutney, pistachio, bourbon caramel sauce.

Forbidden Root Launches Elixie Line

April 3, 2016, 3:53 pm

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Botanical brewer Forbidden Root, 1746 W. Chicago, launches a series of  botanical elixirs that can be added to any of Forbidden's beers or sodas to custom-create flavored beverages.

The three elixirs, available beginning 5 p.m. April 5, are: Woodmaster (a recreation of the spicy herb woodruff containing herbal, fruity, spicy and citrus aromas), Cherrytree (cherry bark, mahleb: a Middle Eastern cherry pit that contains a hint of almond, mix of European black cherry, pomegranate and elderberry) and Robear (real honey with marigold and honeysuckle flora notes and a hint of rich oak with added flavor and color derived from caramelized honey). A free sample of one of the elixir's will be provided. PHOTO CREDIT: BJ PICHMAN

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Dive Bar Introduces Namesake Burger

April 4, 2016, 8:08 am

≫ Next: Devon Seafood Grill Hosts Duckhorn Wine Dinner

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Dive Bar, 3445 N. Halsted, has introduced the Dive Bar burger (two quarter pound beef patties, cider maple bacon, smoked cheddar cheese, lettuce, tomato, giardiniera aioli and crispy onion rings on a brioche bun served with curly sea salt fries, $13.99).

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Devon Seafood Grill Hosts Duckhorn Wine Dinner

April 5, 2016, 2:12 pm

≫ Next: Flagship's Grilled Cheese Month Salute and New Daily Deals

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Devon Seafood Grill, 39 E. Chicago, hosts a four-course Duckhorn wine dinner 6 p.m. April 27; $75. The evening begins with a selection of hors d'oeuvres that include arancini parmigiano reggiano with truffled mushroom fonduta, smoked salmon Rondelle with English cucumber and prosciutto wrapped scallops paired with Duckhorn Sauvignon Blanc.

Courses to follow are pan roasted wild striped bass with sauteed leeks, fennel, wild mushroom, blistered grape tomatoes and a sauce vin blanc paired with Duckhorn Napa Chardonnay. The second course is crab-stuffed shrimp a la Diavolo paired with Golden Eye Anderson Valley Pinot Noir. The third course is New York strip steak served in two forms prime New York strip steak, grass-fed New York strip steak, gorgonzola au gratin potatoes and sauce bordelaise served with a glass of Duckhorn Napa Valley Merlot. Dessert is  chocolate espresso cheesecake paired Canvasback Washington State Cabernet.

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Flagship's Grilled Cheese Month Salute and New Daily Deals

April 6, 2016, 8:42 am

≫ Next: Geja's Cheese and Chocolate Fondue Class

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April is Grilled Cheese Month and Flagship Tavern & Grill, 1622 W. Belmont, salutes the event with a $1 discount off its signature grilled three cheese offering, (three slices of rustic sourdough bread with layers of melted Swiss, American and white cheddar cheeses, served with a cup of homemade tomato fennel soup, $9, normally $10), available through April 30.

Flagship also has a round of new daily specials that includes: $5 glasses of wine (Monday); $7 burgers (Tuesday); $2 tacos (Wednesday); $3 Blue Moon drafts (Thursday) and drink and food package deals (Friday).

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Geja's Cheese and Chocolate Fondue Class

April 7, 2016, 8:48 am

≫ Next: Devon Adds Second Date for Duckhorn Dinner

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Geja's Cafe, 340 W. Armitage, hosts its 5th Annual Cheese and Chocolate Fondue Cooking Class, 1-3 p.m. April 10 ($50). 

Guests will be feted to a lesson preparing, then enjoying, the restaurant's popular Swiss Gruyere cheese and chocolate fondues to be paired with selections by Geja's wine director.

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Devon Adds Second Date for Duckhorn Dinner

April 8, 2016, 10:11 am

≫ Next: Tuscany Wheeling's Passover Dinners

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Devon Seafood Grill, 39 E. Chicago, four-course Duckhorn wine dinner 6 p.m. April 27; $75 has sold out. The restaurant has added a second date, 6 p.m. May 2. Click here to see menu details. 

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Tuscany Wheeling's Passover Dinners

April 9, 2016, 1:03 pm

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Executive Chef Bolla Loza of Tuscany Wheeling, 550 S. Milwaukee, hosts two Passover dinners April 22-23. The three-course prix fixe menu includes: chopped liver, gefilte fish with horseradish and golden chicken broth with matzo ball (appetizer); a choice of oven-roasted brisket of beef; roasted half chicken or fresh broiled Atlantic salmon (entree, all served with sides of Fresh green beans in garlic and olive oil and sweet potatoes) and a dessert try of old-fashioned honey cake, marble cake and macaroons. Coffee, tea or fountain beverage included ($37.95, adults; $19.95, ages under 10). Reservations suggested.

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