Vie
photo: Dan Dry
Tuesday, April 1: Reel Club chef Mychael Bonner prepares a four-course menu focused on sustainable seafood and paired with organic wines selected by master sommelier Alpana Singh; both will be on-hand to discuss the food and wine; the event starts with a sparkling wine reception (6:30 PM; $75; 630-368-9400).
Monday, April 7: Chef Paul Virant of Vie hosts a seven-course beer dinner with Three Floyds Brewing Company handcrafted beers matched to seasonal New American dishes; the meal begins with deep-fried lobster claw with Spence Farm ramp, watercress, spring radish and malt vinegar paired with Gumballhead American Wheat Beer and ends with warm sticky toffee pudding and Decimator Double Bock. Beers will include exclusive varieties not available for retail sale (6:30 PM; $110; 708-246-2082).
Thursday, April 10: A six-course Spanish wine dinner at Quince takes on traditional meat and seafood dishes of Spain; the menu includes artichokes with jamon Serrano and lamb chop with hazlenut romesco, mint and red-pepper salad (7 PM; $90; 847-570-8400).
Wednesday, April 16: Vinci celebrates the food and wine of Veneto with a four-course dinner and wine pairing that features seafood antipasto (marinated shrimp, white anchovies, mussels), duck risotto with fontina and fava beans, braised beef with white polenta and chocolate semi-freddo with dried-cherry sauce (7 PM; $45; 312-266-1199).