Friday Foodie Forecast: Eat and drink local and seasonal

Friday Foodie Forecast: Eat and drink local and seasonal

WBEZ brings you unbiased news and information. Sign up for our newsletters to stay up to date on the stories that matter.

The upcoming culinary events focus on eating local produce that’s in season. So whether you’re enjoying a local pig roast or sipping on cocktails made with fresh peaches, the locavore in you will be proud.

Photo by Mr T. in DC on Flickr licensed under Creative Commons.

Farm-to-Bar Peach Cocktail Class Learn how to craft cocktails with local peaches on September 9 at 5:30 p.m. as part of Nacional 27‘s monthly cocktail series. Award-winning mixologist Adam Seger will show you how to make two of his signature drinks: a peach, hum and Japanese lemon sour and a peach and pineapple sage mojito. The demonstration and tasting will be accompanied by passed tapas, and the class costs $27 per person. To purchase tickets, visit or call (312) 664-2727. Nacional 27 is located at 325 West Huron Street.

Bon Appetit and Chicago Gourmet Dine Around Eat your way to a free ticket to Chicago Gourmet by participating in Bon Appetit and Chicago Gourmet’s Dine Around, which lasts from August 30 to September 26. As part of the Dine Around, the Four Seasons Hotel Chicago will be offering a nightly $33 prix-fixe dinner in the Seasons Lounge and Conservatory and a $55 four-course dinner Wednesday through Saturday at Seasons restaurant. The menu is sure to be fresh—Executive Chef Kevin Hickey will create new menus daily that are seasonally inspired.

Culinary Historians of Chicago Pig Roast Picnic Join the Culinary Historians of Chicago this Saturday at 10 a.m. at the Washburne Culinary Institute of Kennedy King College for a pig roast, picnic and presentation on the American Family Farm. Indiana pig farmer Jon Hoek will discuss where our food comes from, why farms are getting so much larger and other issues facing farmers today. After the presentation, enjoy a pig roast and feast that highlights a variety of locally-grown side dishes, such as Indiana sweet corn. Since seating is limited for this event, you can reserve your spot online. Tickets are $5 for Culinary Historians members and $15 for guests and non-members. The Washburne Culinary Institute of Kennedy King College is located at 740 West 63rd Street.