Thanksgiving Women Veterans Food Bags Friday, Nov. 22

Panache blog: Food and beverage

Thanksgiving Women Veterans Food Bags Friday, 2 p.m. November 22. 8620 S. Pulaski Rd. RSVP required. More details. Or, call: (872) 731-2150.

 

The Movie Menu Chicago’s Soul Food

Panache blog: Food and Beverage events

The Movie Menu presents Friday After Next, 7:30 p.m. November 30, More details and tickets.

Whiskey Wine Fest @Frontier

Panache blog: Food and drink

Frontier, 1072 N. Milwaukee Ave., hosts Whiskey and Wine Fest, 8 p.m. November 27 features more than 60 whiskey and wines for sampling; $35. Hours are 8-10 p.m. Frontier

Food Swap and @Burning Bush Brewery

Panache Blog: Food and beverage

Good Swap & Social, 4 p.m. today, Burning Bush Brewery, 4014 N. Rockwell St. More details and tickets.

Daily specials @The River Kitchen and Bar

Panache blog: Food and beverage

The River Kitchen and Bar, 2909 N. Sheffield Ave. features daily specials that include: onion rings, fries and draft beer ($4); seltzers, hummus cheese curds ($5) and espresso martinis, Old Fashioned and wings ($6). Available 5-7 p.m. Tuesday-Friday. More details.

Wine Tasting Thursdays @WineStyles Chicago

Panache Food Blog:

Weekly Wine Tasting, 6 p.m. December 5, WineStyles Chicago, 6182 N. Northwest Hwy, Norwood Park. Must be 21 and over with valid ID.

Hours 6-8 p.m. General admission $10 No refunds. Free to club members. More details here.

Mixology 102: Sophisticated and Complex cocktails

Panache: Food/Beverage Blog:    

Mixology 102: Sophisticated and Complex Cocktails, December 7, Discovery Center, 4318 N. Elston Ave.

More details and tickets.

Perry's Thanksgiving to-go and dine-in dinners

Panache: Food blog

Perry's Steakhouse, 4 Oakbrook Center, Oak Brook, Thanksgiving to go and dine-in menu available 11 a.m. to 9 p.m. November 28. Dine-in and takeout options available.

Pre-order family-style dinners to go available now, ready for pickup November 27-28. A family-style pumpkin cheesecake to go available, $29.

Dine-in dinner menu ($49 per person) features: choice of honey crisp apple salad with cherries, dried walnuts; or maple syrup vinaigrette or butternut squash soup.

Dinner entree: sliced smoked turkey breast with pan gravy, mashed potatoes, green been almondine, sausage and sage dressing, cranberry relish and homemade bread, cranberry relish and homemade bread. an individual serving of pumpkin cheesecake available for $9.

Dine-in hours 11 a.m. to 9 p.m. November 28. More details.

 

 

Late night Thanksgiving nightcap@Remedy

Panache: Food Blog

Late Night Thanksgiving nightcap,10 p.m. November 28, Remedy, 1910 Milwaukee Ave.

More details here. 

Beaujolais Nouveau Day @Le Sud

Panache: Food/Beverage Blog:    

Le Sud Mediterranean Kitchen, 2301 W. Roscoe st., hosts a Beaujolais Nouveau wine tasting event 7 p.m. November 21.

A wine tasting event led by sommelier Scott Domer paired with a selection of hors d'oeuvres prepared by chef William Lara.

The fee to participate is $59.99 per person, and includes  a bottle of Beaujolais Nouveau to take home, along with tasting notes and food pairing recommendations.

More information on the event and tickets available here.

Thanksgiving dinner to go @Le Sud

Panache: Food/Beverage Blog:    

Chef William Lara, Le Sud Mediterranean Kitchen, 2301 W. Roscoe St., offers a Thanksgiving dinner to go available for pickup Wednesday, November 27. 

Chef Lara’s menu features offers options for dinner for 2-4; 6-8 or 10-14. Orders must be placed by November 22 and will be ready for pickup from 2-5 p.m. November 27.

November. For more details or to place an order call: 773-857-1985. Or visit: 

Le Sud: Thanksgiving Menu To Go

BRINED TURKEY

$139 Premium Turkey Breasts (24 oz) for a family of 2-4
$289 Whole Turkey (8-12 lbs) for a family of 6-8
$399 Whole Turkey (16-20 lbs) for a family of 10-14

Includes:

STUFFING
Apple herbs de Provence, garlic, onion, butter, rosemary, fennel, eggs, bread, chicken paste

GRAINS
Barley - kale, butternut squash, golden raisins, tahini, toasted pine nuts, Sicilian extra virgin olive oil

Wild Rice - roasted sweet potato, tangerine supreme, herbs de Provence, roasted cremini mushroom, white balsamic vinaigrette

SALADS

Baby Kale -  dried cranberries, candied walnuts, fennel, blue cheese, apple cider vinaigrette

Santorini - arugula, feta, olives, sun dried tomatoes, toasted pumpkin seeds, lemon-mint vinaigrette

SIDES
Roasted Root Vegetables - carrot, parsnip, butternut squash, rutabaga, rosemary

Truffle Mashed Potato - truffle oil, sour cream, parmesan cheese, salted butter, garlic

Cranberry Relish - fennel, toasted pine nuts, rosemary

Add ons:

DESSERTS
Homemade Whole Pumpkin Pie (6-8 slices) $21
Homemade Bread Pudding with caramel sauce (6-8 portions) $22

Bar Roma's Thanksgiving dinner to go

Panache: Food/Beverage Blog:    

Chef/Partner Fred Ramo,  Bar Roma, 5101 N. Clark St., offers a traditional Thanksgiving dinner to go on Wednesday, November 27. 

The family-style menu features cider brined roasted turkey breast with gravy, spiral sliced honey baked ham with cranberry pear chutney, garlic mash potatoes, classic green bean casserole, Italian bread stuffing balls, pretzel rolls with honey mustard butter, bourbon pecan pie and pumpkin pie ($130; serves two). 

Add-ons include shrimp cocktail (one dozen; $24), and bottles of Italian red or white wine ($25 each).

Orders must be placed by Monday, November 25 by visiting BarRomaChicago.com. Dinner pickup is 4-6 p.m. November 27 and will include heating instructions. Call: 773-942-7572. PHOTO: Facebook

Bar Roma Thanksgiving Dinner To Go

Cider Brined Roasted Turkey Breast with gravy 

Spiral Sliced Honey Baked Ham with cranberry pear chutney

Garlic Mash Potatoes with chive butter

Classic Green Bean Casserole

Italian Bread Stuffing Balls with sausage

Pretzel Rolls with honey mustard butter
Bourbon Pecan Pie and Pumpkin Pie

Sweet Mandy B's gets the vote out

Panache: Food/Beverage Blog:   

Sweet Mandy B's Lincoln Park, 1208 W. Webster Ave. and Streeterville shops, 254 E. Ontario, serve up Election Day cupcakes, November 1-5. Or, while supplies last.

More details available here