While Easter brunches and Passover Seder dinners have all but taken over food talk this week, the coming days also feature some noteworthy chef-driven collaborations. Death’s Door Spirits will be serving up specialty cocktails at Province where Chef Randy Zweiban joins forces with City Provisions Chef Cleetus Friedman, creating a multi-course, seasonal, sustainable dinner in honor of Earth Day. Chicago’s Blackbird will be teaming up with Napa’s Blackbird –Vineyards that is – for a customized dinner and wine pairing, while Quartino is throwing a bash showcasing Chef John Coletta’s fare and Italy’s fine wines as well. Here’s to classic couplings and the spirit of teamwork – cheers!
Province Celebrates Earth Day
In honor of Earth Day, Chef Randy Zweiban of Province invites Chef Cleetus Friedman of City Provisions over to his West Loop kitchen for a one-of-a kind collaboration Friday, April 22, from 5:30 – 7:30 p.m. Guests will be treated to multi-course, sustainable finger foods sourced from three local farms – including skirt steak taquitos with ancho-chipotle aioli and Cuban pork sandwiches with pickles and mustard salsa – paired with cocktail creations from Death’s Door Spirits. Tickets are $55 per person and include food and drink (as well as tax and gratuity). A portion of the proceeds will benefit Chefs Collaborative – a nonprofit network of chefs promoting sustainable cuisine by teaching children, supporting local farmers, educating one another and inspiring the public to choose good, clean food – Organic Valley will also match all donations. Reservations are required and can be made by calling Province at 312-669-9900. Province is located at 161 N. Jefferson St. For more information, visit http://chicago.provincerestaurant.com.
Blackbird Vineyards Dinner
While the snow gives way to rain and the blackbirds fly back to Chicago as a beacon of spring, Blackbird the restaurant meets Blackbird - the Napa-based winery - for a customized dinner of food and wine pairings this Wednesday, April 27 at 7:00 p.m. Held in the restaurant’s private upstairs dining room, chefs David Posey and Paul Kahan join forces with Paul Leary of Napa’s Blackbird Vineyards for a menu including English pea soup with hamachi bacon, eucalyptus, and yogurt; roasted duck breast with pastrami, garbanzo beans, golden raisin custard, and rye; and lamb loin with fried lentils, salsify, smoked olives, and licorice pudding. Reservations are required and can be made by calling 312-715-0708. Tickets are $125 per person (inclusive of tax and gratuity). Note: Blackbird also offers an ongoing, $22 three-course prix fixe lunch menu Mon. thru Fri. Blackbird is located at 619 W. Randolph St. For more information, visit http://blackbirdrestaurant.com.
Quartino Throws a Wine Bash
Quartino invites you to taste the wines of Italy and join in on its April Wine Bash this Wednesday, April 27 from 7:00 – 9:00 p.m. The event – now in its third year held on the last Wednesday of every month - showcases wines from a particular region or style, with Sicilian wines the focus of this evening’s soiree. The tasting will include samples of Caldora Chardonnay; Cusumano Syrah; Nero d’Avola; and merlot. Wines will be paired with festive bites and seasonal specialties by Executive Chef John Coletta including; roasted peppers; beet and walnut salad; assorted Neapolitan pizze; bruschetta; and grilled vegetables. Guests are invited to take home a bottle of the featured wines for $10 per bottle. Tickets are $20 per person and registration begins at 6:30 at the door (reservations are not accepted). Quartino is located at 626 N. State. For more information, call 312-698-5000, or visit www.quartino.com.