Monday Foodie Forecast: Margarita-ville? Try Margarita-city!

Monday Foodie Forecast: Margarita-ville? Try Margarita-city!

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a selection of Zocalo’s cocktails

February seems to be a great month for alcohol-loving Chicagoans. Whether it’s a dinner paired with specialty beers or a holiday with questionable legitimacy like National Drink Wine Day, there always seems to be an excuse to drink.

On Monday February 22, Zocalo will celebrate National Margarita day with special margaritas for only $5 along with half-price appetizer from 5 p.m. to 7 p.m.

The margarita menu includes:

Zocalo‚ Margarita: Don Julio Blanco tequila, triple sec, fresh lime juice served up, on the rocks or frozen with salt rim

Tropical‚ Margarita‚ Flight: Prickly Pear, passion-mango, guava$12

1942‚ Margarita: Don Julio 1942, agave nectar, lime juice $20

Black Cherry‚ Margarita: Don Julio Blanco,‚ black cherry,‚ lime juice $8

Tropical Margaritas: Don Julio Blanco Tequila, triple sec, fresh lime juice‚ with choice of: blood orange, prickly pear, guava,‚ passion-mango or raspberry and a salt rim $9

Partida Organic‚ Margarita: Partida Reposado Tequila, fresh lime juice, and 100% organic agave nectar $12

Don Julio PomegranateMargarita: Don Julio Reposado Tequila, Cointreau Liqueur, fresh‚ squeezed lime juice and pomegranate and mango nectar $12

Strawberry-JalapeıoMargarita: Agave Loco Pepper Cured Reposado Tequila, triple sec, fresh lime juice and fresh strawberries and a sugar rim $10

Cabana Guava‚ Margarita: Authentically Brazilian Cabana Cachaça, fresh lime juice and guava nectar $10 If you vowed to eat out less this year but can’t bear the thought of eating the same food every day, you may want to consider taking a cooking class or two.

This upcoming Saturday, Feb. 27, SugarToad in Naperville launches their monthly cooking and wine class taught by Chef Geoff Rhyne. The first class, a Culinary Tour of Umami is scheduled this weekend from 11:30 a.m. to 1 p.m.

Chef Rhyne will discuss the concept of umami, the “fifth” flavor element found in fermented and aged foods such as parmesan and Roquefort cheeses and soy sauce. The class will teach you to make:

  • Potato soup with parmesan crisp and truffle essence
  • Seared scallops with cabbage and lightly pickled mushrooms
  • Short rib ravioli with spinach, soy beans
  • Black garlic, and green tea pound cake with honey-tangerine cream

Class costs $40 per session and includes wines paired with each dish. Reservations can be made by calling SugarToad at 630-778-8623