Boka's chef Lee Wolen is the latest to join chefs Kurt Guzowski and Thomas Rice at TÊTE Charcuterie for their Choucroute dinner, a family-style feast made from a whole locally sourced pig. Tickets are $65 per person and include food and wines by Candid Wines.
Roll up your sleeves for The Winchester's new monthly pasta-making series. Learn how to make linguine with wild mushroom, winter spinach, egg yolk and Parmesan broth while sipping on Cosimo Maria Masini Sincero, a biodynamic red wine from Tuscany. Class is in session at 6 PM and costs $30 per person with one glass of wine or $35 per person with a half bottle.
Some pair wine with cheese, while others prefer chocolate, but at D.O.C. Wine Bar, sommeliers are pairing four glasses of wine with four cupcakes for $25.
Masa Azul flexes its tequila muscles five bottles of rare Don Fulano (blanco, 100-proof blanco, reposado, anejo and five-year imperial) during a four-course dinner. The meal, which includes cocktail pairings, starts at 7 PM and costs $50. Reserve a seat by calling 773-687-0300.
After five years, Sable Kitchen & Bar’s executive chef Heather Terhune departs the River North restaurant. Celebrate her last night of service before she departs to open BDK at Kimpton’s Hotel Monaco in San Francisco.
Frasca Pizzeria & Wine Bar teams up with Half Acre Brewery to host a no-kids-allowed pizza party. Get your hands dirty at this interactive cooking class that starts with dough made with Half Acre’s Daisy Cutter and ends with a custom pie accompanied by three Half Acre beers. The event costs $30 and starts at 3:30 PM.
Meat master LouisJohn Slagel heads to White Oak Tavern for a multicourse dinner featuring meats raised on his family farm. Dine on crispy pork ribs, white soy-citrus glaze and pickled fennel for $90 (6 PM; $30 extra for drink pairings).