Founders KBS Tapping at Timothy O'Toole's

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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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Anchor Brewing Dinner at Hopleaf

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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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Taste of Gold Coast

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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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De Noche Welcome Neighbor Event

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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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Bannos' New Kickin' Chicken

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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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Cochon555 Chicago

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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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The Northman Now Open

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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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Tete Charcuterie Late Night Ramen Pop-up

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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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Short's Brewing tap Takeover at High Noon Saloon

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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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Rockit's 6th Annual Mac Madness

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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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Carnivale Easter Service

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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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The Alton Brown Burger at Umami Burger's

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Food Network's "Good Eats" creator and seen on numerous other food-related television food shows Alton Brown has created a charity burger for Umami Burger, available at participating locations through April 24, benefitting the Make-A-Wish Foundation.

The Alton burger, a tribute to a classic southern breakfast, features a beef patty made with Umami Burger’s signature beef blend mixed with bacon lardons, topped with cheddar cheese, miso-maple            bacon, smashed cheesy tots, a fried egg, fried sage,        and a house-made coffee ketchup. The burger is              $14, with $1 from each sold going MWF. 

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Wild Monk Hosts Great Lakes Brewery Event

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Chef Mario Arroyo of Wild Monk, 88 S. LaGrange Rd. LaGrange, hosts a Great Lakes beer dinner 6 p.m. March 29 ($50). 

The evening opens with a reception featuring Conway's Irish Ale. Followed by a seated dinner that begins with beer-poached cod ceviche with artichoke paired with Burning River Pale Ale. A course of Greek-style pasta salad with red and green pepper, olives and feta paired with Dortmunder Gold Lager follows. Next, firecracker grilled shrimp with jasmine and lime rice pilaf paired with Eliot Ness Amber Lager followed by an intermezzo featuring a Conway Irish Ale cocktail. 

The next round kicks off with Rosemary and garlic pork loin with sous vide apple, cinnamon and shallots paired with Blackout Stout. Beer sorbet served with Great Lakes Pub Exclusive Coffee IPA follows. Dessert is raspberry cheesecake with chocolate drizzle paired with Alberta Clipper Porter. Click here for tickets.

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Frontier's "Are You Game?" Wine Event

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Frontier, 1072 N. Milwaukee, hosts a Fowles wine tasting event 7-9 p.m. March 21. Wines will be paired with Chef Brian Jupiter's farm-to-table game-inspired cuisine. 

Australian winemaker Matt Fowles will be on hand to talk about his brand. Featured dishes are blackened ahi tuna sliders paired with "Are You Game? Sauvignon Blanc; roasted pork belly with collard greens paired with Are You Game? Pinot Noir and camel flautas paired with Are You Game? Cabernet Sauvignon. Last chance to purchase tickets (March 18).

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Baconfest 2016 Kick-off Party

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Baconfest Chicago kicks off with the "Bocce Ball Cocktail Party," 5-7 p.m. April 5,  The Chop Shop, 2033 W North Ave. Chicago. 

Tickets for the event, centered around the four "Bs" bacon, bocce, beats, and booze ($30, plus fees)  include, two Goose Island beers; two Chop Shop and Knife & Tine cocktails (featuring Templeton Rye); passed bacon appetizers from The Chop Shop; a preview of Knife & Tine's Baconfest dish; a preview of Whisk's Baconfest dish, access to two indoor bocce courts with professionals on hand to provide playing tips and music by DJRC.

Baconfest Chicago 2016 takes place April 30-May 1, UIC Forum, 725 W. Roosevelt.

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Barn & Company Irish Pitmaster Dinner

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Gary Wiviott of Barn & Company, 950 W. Wrightwood Ave., hosts an Irish Pitmaster dinner, 7-9 p.m. March 30; $45. 

The menu begins with house-cured smoked salmon with pickled onion, capers, tomato jam and crisp rolled rye bread, deep fried Ruben ravioli with smoked horseradish mustard dipping sauce. Followed by an entree of, smoke corned beef; Blue Nose Brewery baked bone-in hickory ham with sides that include charred carrots dotted with blue cheese and drizzled with habanero infused with honey and smashed smoked potatoes with deeply caramelized onions. Dessert is Baconfest bacon bread pudding with bacon confetti (Barn & Company's offering for Baconfest 2016) Courses will be paired a selection from Blue Nose Brewery.

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Green Bean Restaurant St. Paddy's Day Deal

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This St. Patrick's Day guest can really go green with a visit to Green Bean Restaurant, 734 W. Fullerton. Chef Mike Watson whips up a healthy rendition of the holiday's traditional fare offering a corned beef patty melt with potato soup combo, available March 17, ($8.99). Other St. Patrick's Day-themed items include tempura fried green beans; cucumber cantaloupe stone water and lean green tea machine. PHOTO: OWNERS/PARTNERS CHEF WATSON AND AARON BUSH

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The Drake's FEW Event

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The Coq d'Or bar in the legendary Drake Hotel, 140 E. Walton, is featuring a special whiskey blend, made in partnership with local-based FEW Spirits, for Coq d'Or Club's Whiskey Week event March 15. Master distiller Paul Heltko from Evanston will be on hand during the event. Click here for details and club membership information.

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N27 Celebrates National Cocktail Day

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Nacional 27, 325 W. Huron, celebrates National Cocktail Day (March 24) with half-priced crafted mojitos, margaritas, caipirinhas and specialty cocktails. 

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Revolution Tap Takeover at Franklin Tap

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Revolution Brewing Tap takes over the Franklin Tap, 325 S. Franklin, 4 p.m. March 24. The brewery unleashes nine drafts including A Little Crazy Belgian-style, with souvenir can-design glass ($6, 6.5%, 16oz) and three cans of the local craft beer. 

Other drafts are Rev Pils Pilsner ($6, 5.2%, 16oz); Galaxy Hero American IPA ($6, 7%, 16oz); 1Zenuff Imperial IPA ($9, 11%, 12oz) Chicago Smoke German-style Rauchbier/Smoked Lager ($6, 6.5%, 16oz); Bean Gene Bourbon Barrel-Aged Coffee Porter ($11, 9%, 12oz); Deth's Tar Bourbon Barrel-Aged Imperial Ale ($10, 11.4%, 10oz); Gravedigger Billy Bourbon Barrel-Aged Scotch Ale ($11, 9.7%, 12oz) and Red Skull Imperial Red Ale ($9, 8.3%, 12oz).

Featured cans are Anti Hero American IPA ($6, 6.5%, 12oz); Bottom Up Wit ($6, 5%, 12oz) and Eugene Porter ($6, 6.8%, 12oz).

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Cantina Laredo's Paloma Cocktail Menu

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Cantina Laredo, 508 N. State, welcomes spring with a new round of seasonal paloma cocktails: Ginger Paloma (Avion Silver tequila, Domaine de Canton Ginger, grapefruit, lime juice, topped with San Pellegrino Pompelmo; $10.25); Corona Paloma (Casa Noble Blanco tequila, Aperol, Grand Marnier, lime juice, agave nectar, topped with a seven-ounce Coronita; $12); Smoky Paloma (Los Amantes Joven Mezcal, Monin lemon, cilantro, grapefruit, topped with lemon-lime soda; $12) and   Ruby Paloma (Deep Eddy Ruby Red Grapefruit vodka, Giro Silver tequila, grapefruit juice, lemon-lime soda; $9, pictured).

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Tallboy Taco National Taco Day Deal

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Tallboy Taco, 325 W. Huron, is offering a three tacos and 16-oz beer deal for National Crunchy Taco Day (March 21). Also, individual tacos will be available for $3.50-$4.00 11 a.m. to 10 p.m. 

The restaurant is featuring half-price chips and dip 4-10 p.m. National Chip and Dip Day (March 23).

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Dive Bar National Crab Meat Day

Dive Bar, 3445 N. Halsted,  hosts a Snow Crab and complimentary pie deal in celebration of National Crab Meat Day (March 9) 5-11 p.m. 

The special for the day is an unlimited snow crab boil (potato, corn and choice of red Thai curry, ragin Cajun or lemon pepper sauce); $24.99. Guests will also be feted to a complimentary slice of pie with the purchase of any item from the dinner menu.

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The Fairmont's Irish Coffee Bar

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The Bar, located in the lobby of the Fairmont Chicago, Millennium Park, 200 N. Columbus, will offer an Irish Coffee Bar ($14) March 12-20. Guest begin with a hot beverage selection (coffee, espresso, hot chocolate or tea), then add an adult libation including Jameson, steamed or milk, flavor syrup and toppings such as whip cream, chocolate syrup, caramel sauce or cinnamon.  

The dyeing of the Chicago River takes place 9 a.m. March 12. The St. Patrick's Day parade steps off at noon March 12.

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III Forks Jarvis Wine Dinner

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Executive Chef Billy Caruso of III Forks, 180 N. Field, and David Crane of Jarvis winery hosts a four-course dinner centered around the national release of 2007 Jarvis Reserve Cabernet Sauvignon, 6:30 p.m. March 24; $150. The evening starts with a reception featuring 2004 Jarvis Estate, Chardonnay, Napa Valley paired with poached lobster, manila mango, fingerling potato, mango emulsion.

Dinner, beginning at 7 p.m. starts with tempura battered frog legs, Meyer lemon aioli, ginger dashi, pickled green papaya salad paired with 2013 "Finch Hollow" Chardonnay, Napa Valley. Second course: braised pork jowl, black pepper thyme spaeztle, roasted wild mushrooms, dried cherry jus lie paired with 2010 "Lake William" Red Blend, Napa Valley. Third course: brown sugar and chili rubbed prime New York strip, twice-baked fingerling potato, braised veal cheeks, espagnole sauce, roasted baby carrots paired with the star of the evening 2007 "Reserve" Cabernet Sauvignon, Napa Valley. Desert is salted caramel pot de creme and roasted bananas. Reservations are required, call 312-938-4303.

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Fleming's LVE by John Legend Exclusive

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Fleming's Exclusive Reserve Pour, LVE by John Legend in collaboration with Napa Valley's Raymond Vineyards, will be available exclusively at Fleming's through March 29. 

Featured vintages are LVE Cabernet Sauvignon and LVE Chardonnay. Chicago's downtown location is 25 E. Ohio. Click here for all participating locations.

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Frontier Hosts Crawfish Boil

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Pioneer Tavern Group Corporate Chef Brian Jupiter hosts "Who Dat Nation," an appreciation crawfish boil 5 p.m. March 6 at Frontier, 1072 N. Milwaukee. Visitors will be feted to an all-you-can-eat crawfish boil prepared by New Orleans-raised Jupiter. Tickets ($25), are still available, purchase here.

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Chicago Food Truck Festivals Return

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Food Truck Fests 2016 rolls into town for a second run today (March 4) at Daley Center, 50 W. Washington. The trucks will appear Fridays through October 26. Beginning March 31 the trucks make a monthly Friday stop at Willis Tower, 233 S. Wackers. The food truck hours at both locations is 11 a.m. to 3 p.m. For more details and calendar of dates click here.

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