Frontier November Events

Gumbo Cook-off

Frontier, 1072 N. Milwaukee, invites amateur chefs to suit up against some of Chicago's New Orlean-style chefs for a gumbo cook-off  2-6 p.m. Nov. 17. Professionals chefs joining host chef Brian Jupiter, Frontier includes Brian Keys, Hugo's Frog Bar and Fish House; Justin White, Small Bar; Troy Graves, Red Door; David Dworshak, Takito Kitchen; Lamar Moore, Tanta; John Gatsos, Tavern on Rush and Steve Danan, Trenchermen. frontierchicago.com

Black Wednesday Speakeasy Event: Mustache Competition
Calling all beards. Guys have until Nov. 24 to submit a picture of their beard at seo@pioneertaverngroup.com for the mane event featuring competitive heats that involve beer, pickles and a donut.

Paris Club Wine Series Events

Wine director Ryan Arnold's next installment of the Paris Club's, 59 W. Hubbard, wine series is "White Wonders of the World: California, Italy and France," 6 p.m. Nov. 13: $35. For reservations email parisclubparties@leye.com. The next class is "All That Sparkles: Prosecco, Cava and Champagne," 6 p.m. Dec. 11; followed by "Sea of Red: California, Italy and Spain," 6 p.m. Jan. 8, 2014. parisclubchicago.com

LM's November Prix Fixe Menu

Executive Chef Ben Reaves', LM Gastro Bistro, 111 W. Huron, November prix fixe menu ($39) is available with wine pairing for an additional $20. The menu includes oyster with apricot and chamomile mignonette fleur de sel and pepper; leek soup with housemade sauternes mustard and parsley; ribeye with triple-sear, roasted mushrooms and sauce bordelaise and canella pastries with molasses, vanilla ice cream and all spice. lmrestaurant

Luxbar's Fall Cocktails

Luxbar's, 18 E. Bellevue, seasonal cocktail list includes:

Monkshood

Old Forester bourbon, Seedling Farms (Michigan) apple juice, Nocello, molasses bitters 

Panacea No. 2

Chivas Regal 18 Year blended scotch, TRC organic Earl Grey tea, B&B, lemon, orange 

Grandma’s Gingerbread

Zaya Gran Reserva 12 Year rum, organic ginger snap liqueur, cream, Averna Amaro, fresh nutmeg

Fallen Leaves

Ford’s gin, Xante, organic pear nectar, lime, B.T. aromatic bitters

Red Azalea

Absolut Elyx vodka, LUX mulling spices, organic shiraz, rosemary, lemon

Cocktails are $12 each. luxbar.com 

The Pony's Comedy Showcase

Beginning Nov. 13 The Pony, 1638 W. Belmont, will showcase local comedians during its Wednesday night Blind Bet Comedy Show blindbetshow. Doors open at 8:15 p.m. $5 cover. Food and drink specials include 16-ounce Coors Lights ($3) and half-price wings ($8 regularly). theponychicago

Barbakoa's Exclusive Beverage Program

Top-notch mixologist Adam Seger (formerly of Nacional 27 and creator of the crafted  hum botanical liqueur) of Barbakoa, 1341 Butterfield, Downers Grove, is featuring a tequila selection made exclusively with 100 percent blue agave tequilas and mezcals partnered with his pineapple sangria. Selections include the house margarita (hand-squeezed lime juice, organic agave nectar and bourbon-barrel aged 100 percent blue agave Tequila D'Oro, $9. barbakoa.com

Chicago's Famed Chef Charlie Trotter Dead at Age 54

Like many food writers around the country I have a Chef Trotter story. My personal moment with Chef Trotter, who I had worked with via pr people for years, came when he called me personally to ask if I would write something on special dinner he was hosting. I felt like the Great Oz had come out from behind the curtain to grant my wish, only it wasn't a reporter's call that had initiated the request, Charlie Trotter reached out to me. That one small gesture from Chicago's first top-gun chef made him more human and from that day on I had a changed opinion of Chicago's Elliot "untouchable" Ness of  the kitchen. After that I found myself at several events where I met the chef in person, none more awe-inspiring than attending the reception when he was inducted into the Chicago Culinary Hall of Fame.

Charlie Trotter's intense determination to do the best job possible made the self-taught world-class chef a leader in Chicago's culinary scene. Chef Trotter, who opened his namesake restaurant in 1987, died today at age 54. The iconic chef was the first of many things in Chicago's culinary horizon.. He was the first Chicago chef to win a James Beard Award, the first to earn a Michelin rating and the first inducted into the Chicago Culinary Hall of Fame (2006), which I was honored to have attended the ceremony. Chef Trotter lead the way to Chicago transforming into a world-class culinary city, many of the city's current chefs having hone their talent in Trotter's kitchen.

Chef Trotter recognized the sign of greatness in young chefs and served as a mentor and friend to many. 

A perchance encounter with a stranger on the tonight led to a conversation with a young woman on the train, who when hearing my conversation with a friend about the chef's death, broke into the conversation saying it "hurt my heart to hear the news." It turns out the young lady (a 29 year-old from Chicago Heights) had served a 2-month internship under Trotter's soup and sauce sous chef. Recalling her interview with Chef Trotter she laughed. He asked her to prepare a dish that required a demi glace sauce. Knowing it was one of the most difficult to prepare the joke was on Chef Trotter, it was one of her best. She prepared the dish, he tried it and told her "it was good but could use some work."
She took offense, he argued the fact. She recalled Trotter asking "is this your best."
She didn't waiver, "yes," she said.
"It can't be made any better?" Chef Trotter asked.
"No," she said, thinking she had just blown the interview.
"I was shocked I got the position," she said.

In addition to his accolades in the kitchen Charlie Trotter has been honored for his philanthropic endeavors that include being honored by President Bush for his work through his Charlie Trotter Education Foundation. He was the 2005 recipient of the International Association of Culinary Professionals' Humanitarian of the Year Award.

Epic's Movember Dessert

Epic, 112 W. Hubbard, Pastry Chef Jessica Ellington's monthly charity dessert is tiramisu cake (mascarpone mousse, coffee cream, ladyfinger cake, coffee and cacao nib crisps and is topped with a chocolate-dipped "moustache" sugar cookie); $12. Proceeds benefit men's health awareness organization, Movember. Available through November 30. epicrestaurantchicago.com

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Bangers & Lace Hosts Birthday Party

Chef Adam Wendt of Bangers & Lace, 1670 W. Division, hosts a second anniversary dinner, paired with Tallgrass beers, 8 p.m. Nov. 12. In conjunction with the anniversary celebration the restaurant will also throw a party for the 2013 release of Old Forester's Birthday Bourbon, which created in 2002 to honor the distiller's founder. bangersandlacechicago.com

Moto's Spooky Tree

Halloween is over, but I couldn't resist posting this scary treet, uh treat from Moto's pastry chef. View at:  http://youtu.be/MyESv6ygb_I

Roti's New Schaumburg Location

Roti Mediterranean Grill opens it newest Schaumburg location, 829 N. Meacham, with a free-for-all event 11 a.m. to 2 p.m. Nov. 2. That's right the restaurant is offering a free lunch and fountain beverage for guests during the grand opening. The Schaumburg HIgh School Drum Line will provide entertainment. http://www.roti.com

¡AY CHIWOWA! Holiday Cranberry Punch

¡AY CHIWOWA! 311 W. Chicago, is now offering a homemade Mexican punch, made in a traditional tub, for the holidays. The Holiday Cranberry Pinch (red wine, tequila, orange juice, cranberry juice, brown sugar, lime juice with muddled mango, strawberry and guava, made the traditional way in a tub; $10) is available now through December. http://www.aychiwowa.com