This Sunday, June 17, owner Zina Murray hosts a farewell potluck. "No fees, no reservations, just neighbors gathering for some good food and drink," says Murray on their site, where you can find further details.
Monday, June 11
Come sail away for the 6th annual Taste of Columbia at the Columbia Yacht Club, benefitting the Legacy Foundation, featuring food from Benny's Chop House, South Water Kitchen, Fox & Obel, and more—plus drinks from our friends at Rare Tea Cellar, 5 Rabbit Cerveceria, St. Germain, and more. "The Legacy Foundation...supports Junior Sailing at Columbia....proceeds of the evening will help the Sailing School continue to create more outreach programs and scholarships, purchase new equipment, and maintain safety standards of used equipment."
Split for a screening of the documentary Bananas! at Chicago Fair Trade. "[D]iscuss the challenges to securing healthy food and supporting production that is safe for workers.
Queen Elizabeth II wrapped up her Diamond Jubilee festivities last night in London, celebrating 60 years as monarch, but no word yet on whether she actually ate any lamprey pie—made with sea lampreys from our very own Great Lakes.
Monday, June 4
Forage for "mushrooms in the Chicago region," virtually speaking, at this month's meeting of the Illinois Mycological Association (aka Mushroom Club) at the North Park Village Nature Center. "Patrick Leacock, a mycologist at the Field Museum...discusses the types of macro-fungi found in the Chicago area...He is creating a checklist of over a thousand fungi found in the region" and yes, some are edible. This event will be recorded for WBEZ’s Chicago Amplified.
Tuesday, June 5
Wednesday, May 30
Dream of sushi and eat it too, at a tasting of traditional Japanese cuisine and sake at Kendall College, presented by the ACF Windy City Professional Culinarians. The Consul General of Japan in Chicago, Yoshifumi Okamura, opens the program and will introduce chef Yuji Hayashi—who prepared that amazing kaiseki luncheon I posted about previously – at the official residence.
Chef Hayashi will demonstrate the breakdown of a flounder into a sashimi platter and the making of the classic clear clam soup with clam dumplings. He'll serve a tasting of flounder nigiri, the clam dumpling soup and "horse reins" sushi—what we know as a rainbow roll—with kelp cured flounder, smoked salmon and mitsuba, aka Japanese parsley.