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A decade ago before renting or buying a place in the West Loop didn’t feel like coughing up an extra kidney, and all the meat packers were still around, Paul Kahan and One Off Hospitality opened Publican. To celebrate the milestone, a not so easy feat especially in a restaurant crowded town like Chicago, they are hosting a cheers to ten years of The Publican dinner on October 28. Tickets start at $150 and festivities begin 5pm with an Island Creek Oyster & La Quercia Ham Reception followed by family style dinner with beer pairings and desert.
Join Paul Kahan, Donnie Madia, Terry Alexander, Eduard Seitan, and the entire Publican family on Sunday, October 28 as we raise a glass to the purveyors, farmers, ranchers, fishermen, distillers, and brewers who’ve been with us from the beginning. The festivities kick off at 5 pm, with a reception filled with Island Creek Oysters, La Quercia ham and welcome drinks. The celebration will continue with a seated Sunday Supper, made up of family-style courses of our classic dishes. And, because it wouldn’t be a true Publican dinner without a beer list to match, we’ll be pairing each dinner course with beers from breweries we love, such as Cantillon, Hill Farmstead, and Goose Island.
Who doesn’t love a good bread bowl, especially as the temperatures start to drop outside, carbs de damned! Zoup!’s (65 W. Adams St.) bread boules-bowls are making a return in time for fall dining. The Garlic Parmesan and Olive Oil & Sea Salt Bread Boules, Brewhouse Cheddar soup Rosemary Provolone and Chipotle Pepper Jack will be on their menu this season. Like the original sourdough Bread Boule, which is available year-round, each boule is brushed with extra-virgin olive oil, topped with a selection of special seasonings and toasted to golden perfection. If bread bowls are not your thing, they also offer healthy soups like the Roast Garlic Chicken Kale and Frontier 7 bean.
WINE RIOT RETURNS TO CHICAGO OCTOBER 19-20 AT REVEL FULTON MARKET
Wine Riot presented by Delta Amex Perks, a one-of-a-kind wine tasting experience that offers wine-lovers an evolved take on the traditional “wine tasting” returns to Chicago October 19-20. Wine Riot boasts a line-up of educational programs designed to take the intimidation out of building one’s wine wisdom, along with world-class wine selections from top exhibitors like St. James Winery, Fincas La Moras, Blu Nun 24K, Michele Chiarlo, and more. Activities include Wine 101 – interactive tastings that focus on wine categories; Crash Courses – 20-minute seminars on a variety of particular wine subjects with a compare/contrast tasting; and The Bubble Bar – an inside look at a full-range of sparkling wine. Wines will be paired alongside dynamic bites from some Chicago’s top restaurants. More info and tickets here.
Dates: Friday, October 19th, 7:30 p.m.-10 p.m.; Saturday, October 20th, 7:30 p.m.-10 p.m.
Location: Revel Fulton Market – 1215 West Fulton Market
Ticket: $65 – Must be 21 years of age to attend.
Uber restauranteur Danny Meyer of Union Square Hospitality announced he is investing $20M into food delivery startup Goldbelly. Meyer, founder of Shake Shack burger has several of its locations in Chicago though the Michelin starred Green River restaurant closed earlier this year. Goldbelly does not operate in Illinois at the moment. Your can read the story here.[NY POST]
Travelle at The Langham, Chicago (330 N. Wabash Ave.) continues their “Leading Ladies of the Kitchen” dinner series. For one night only, on Thursday October 28, they will welcome Chef Abra Berens from Granor Farm – a certified organic farm located in Three Oaks, Michigan producing organic vegetables, flowers, herbs, and grains. The evening begins at 6 p.m. with a cocktail hour meet-and-greet, followed by a four-course, family-style dinner with guests seated at communal tables in Travelle’s elegant wine cellar to witness Chef Abra working in the glass-enclosed show kitchen. The meal concludes with dessert from Travelle Pastry Sous Chef Danielle Marelli. The cost of the dinner will be $65 per person with portion going to Chef Abra’s charity of choice, Plant Chicago. To make a reservation, please call 312.923.7705 or visit here.
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