Murphy Brothers Beer Harvest

Attend the Murphy Brothers Beer Harvest at Mrs. Murphy & Sons Irish Bistro on Thursday, Sept. 30. The Murphy brothers, James and Brian, along with beer experts from distributor Louis Glunz Beer Inc. will present, sample and field questions about 80 fall seasonal beers from more than 30 breweries worldwide, including Grimbergen, Porterhouse-Oyster Stout, Shlenkerla, Barley Island, Founders, Capital, Three Floyds, Great Lakes, Anchor, Spaten, Hofbrau, Chimay, Troubadour and Dogfish Head. Tickets are $25 per person. Space is limited. For reservations, call (773) 248-3905.

Mrs. Murphy & Sons Irish Bistro
3905 N. Lincoln Ave.
Chicago, IL 60613

When: Thursday, Sept. 30, 7 to 10 p.m.

Price: $25 per person

Event phone number: (773) 248-3905

Event Web site: www.irishbistro.com

Event contacts: James and Brian Murphy

Beers on the Lane

Beer experts from Louis Glunz Beer Inc. and many of the distributor's brewery partners will be on-hand to present and sample 24 award-winning Oktoberfest and other seasonal beers, on the 24 lanes of the 10pin Bowling Lounge, and to field questions. First-time event includes heavy appetizers, unlimited bowling and free shoe rental. Featured breweries to include: Anchor, Arcadia, Ayinger, Breckenridge, Capital, Chimay, Dogfish Head, Flossmoor Station, Flying Dog, Founders, Global Beer Network, Great Lakes, Hirter, Hofbrau Munchen, Lindemans, New Holland, North Coast, Orval, Samuel Smith, St. Sylvestre, Stiegl, Three Floyds, Unibroue and Westmalle. For reservations, call (312) 644-0100.

10pin Bowling Lounge
330 N. State St.
Chicago, IL 60654

When: Wednesday, Sept. 8, 7 to 10 p.m.

Price: $45 per person includes heavy appetizers, unlimited bowling and free shoe rental

Event phone number: (312) 644-0100

Event Web site: www.10pinchicago.com

Event contact: Patrick Spencer, 10pin Bowling Lounge

Casa De Puros cigar and Founders beer tasting

Casa De Puros offers suggested cigar and beer pairings, with cigars specially priced for the event, and complimentary samples of flagship craft beers from the award-winning Founders Brewing Co. in Grand Rapids, Mich. Among them: Dirty Bastard, a strong, dark ruby ale brewed with 10 varieties of imported malts; Centennial Indian Pale Ale, a complex flavorful ale with immense citrus accents, achieved by the abundance of dry hopping; Dry-Hopped Pale Ale, a medium-bodied beer with a distinctive floral hop aroma and refreshing citrus flavor; and, Porter, a robust beer with strong chocolate and caramel malt presence. Representatives from Casa De Puros and Lincolnwood, Ill.-based distributor Louis Glunz Beer Inc. will be on-hand to discuss the cigar and beer pairings and to field questions. To purchase tickets for $10 per person, which includes one complimentary cigar, stop in to Casa De Puros, or call (708) 725-7180. Tickets may also be available at the door.


Casa De Puros Cigar Lounge
7410 Madison St.
Forest Park, IL 60130

When: Thursday, July 22, 6 to 9:30 p.m.

Price: $10 per person (includes one complimentary cigar)

Event phone number: (708) 725-7180

Event website: www.casadepuroscigars.com

Event contact: Timothy Polk, managing partner, Casa De Puros

Stone Brewing vs. Three Floyds Brewing "The Brawl to Settle it All"

On Saturday, July 17, 12 to 5 p.m.,The Tribes Alehouse hosts "The Brawl to Settle It All," the first ever bout between the heavy hitting beers of Munster, Ind.-based Three Floyds Brewing, voted #1 by Ratebeer, and Escondido, Calif.-based Stone Brewing Co., voted #1 by Beer Advocate. Representatives from both breweries will be on-hand to talk about their beers and field questions, and to pour seven rounds in this head to head tasting event. Participants will be invited to vote for their favorite beer in class after each round, and the brewery with the highest overall score will win a Championship Belt to display, along with bragging rights! Admission is $30 per person and includes seven rounds of brew and a commemorative glass. Limited Availability. Designated drivers will be admitted free, but must be registered. For reservations, call (815) 464-0248.

The Tribes Alehouse & Grill
11220 W. Lincoln Highway
Mokena, IL 60448

When: Saturday, July 17, 12 to 5 p.m.

Price: $30 per person (designated drivers admitted free, but must be registered)

Event phone number: (815) 464-0248

Event Web site: www.tribesalehouse.com

Event contact: Niall Freyne, Hops Peddler, The Tribes Alehouse & Grill

Great Lakes beer dinner at Wildfire Oakbrook

Wildfire executive chef Larry Donahue and chef Paul Guerrero brew up a five-course meal paired with beers from Cleveland-based Great Lakes Brewing Co., an environmentally and socially conscious brewer of award-winning, all-natural beer. Guest speaker Jennifer Faulk of Lincolnwood, Ill.-based distributor Louis Glunz Beer Inc. and a member of the Glunz Beer Culinary Council, will share their insights into the beer and food pairing trend. The menu includes Homemade Perogies & Kielbasa and Great Lakes Burning River Pale Ale; Stacked Wedge Salad and Great Lakes Commodore Perry IPA; Crispy Walleye Pike and Great Lakes Dortmunder Gold Lager; Shepherd's Pie and Great Lakes Elliott Ness Amber Lager; and, Bittersweet Chocolate Cake and Great Lakes Edmund Fitzgerald Porter. Space is limited. For reservations, call Brad Wermager at Wildfire, (773) 398-6960.

Wildfire Oakbrook
232 Oakbrook Center
Oakbrook, IL 60523

When: Monday, June 14, 2010 - 6:30 p.m. Reception; 7 p.m. Dinner

Price: $40 per person (plus tax and gratuity)

Event phone number: (773) 398-6960

Event Web site: www.wildfirerestaurant.com/oakbrook

Event contact: Brad Wermager, Wildfire Wine & Spirits Director

Three Floyds beer dinners at Wildfire Oakbrook and Wildfire Glenview

Wildfire executive chef Larry Donahue and chef Paul Guerrero brew up a five-course meal paired with beers from Three Floyds Brewing Co., a small artisanal craft brewery in Munster, Ind., at Wildfire Oakbook on Monday, May 10, 6:30 p.m., and at Wildfire Glenview on Wednesday, May 19, 6:30 p.m. Guest speaker Jennifer Faulk of Lincolnwood, Ill.-based distributor Louis Glunz Beer Inc., and a member of the Glunz Beer Culinary Council, will share their insights into the beer and food pairing trend. The menu includes Beer Battered Crawfish and Three Floyds Pride & Joy; Baked Goat Cheese & Arugula Salad and Three Floyds Dreadnaught; Bacon Wrapped Boneless Pork Chops and Three Floyds Alpha King; Blackened Filet Medallions & Shrimp and Three Floyds Robert the Bruce; and Meyer Lemon Meringue Tart and Three Floyds Gumballhead. Space is limited. For reservations, call Brad Wermager at Wildfire, (773) 398-6960.


Wildfire Oakbrook
232 Oakbrook Center
Oakbrook, IL 60523

When: Monday, May 10, 6:30 p.m. (reception), 7 p.m. (dinner)

Price: $40 per person (plus tax and gratuity)

Event phone number: (773) 398-6960

Event Web site: www.wildfirerestaurant.com/oakbrook

Event contact: Brad Wermager, Wildfire Wine & Spirits


Wildfire Glenview
1300 Patriot Blvd.
The Glen Town Center
Glenview, IL 60026

When: Wednesday, May 19, 6:30 p.m. (reception), 7 p.m. (dinner)

Price: $40 per person (plus tax and gratuity)

Event phone number: (773) 398-6960

Event Web site: www.wildfirerestaurant.com/glenview

Event contact: Brad Wermager, Wildfire Wine & Spirits

Durty Nellie's 16th Annual Spring Beer Fest

Durty Nellie's 16th Annual Spring Beer Fest Saturday, May 8, 11:30 a.m. to 4:30 p.m., invites local beer lovers to sample from among more than 60 craft beer from such award-winning breweries as Anchor, Dogfish Head, Founders, Great Lakes, New Holland and Shmaltz Brewing companies. Representatives from Lincolnwood, Ill.-based distributor, Louis Glunz Beer Inc., will be available to talk about the different beers, suggest food pairings, and to answer questions. Ticket price includes live entertainment and souvenir pint glass. Tickets available for purchase at Durty Nellie's only during business hours, Sunday through Thursday from 11 a.m. to 3 a.m., and Friday and Saturday from 11 a.m. to 4 a.m.

Durty Nellie's
180 N. Smith St.
(across the street from Metra stop in Palatine)
Palatine, IL 60067

When: Saturday, May 8, 11:30 a.m. to 4:30 p.m.

Price: $25 in advance; $30 day of event

Event phone number: (847) 358-9150

Event Web site: www.durtynellies.com

Event contact: Marilinda Dolezal

Dogfloydapalooza 2

Visit Bottom Lounge for a rare opportunity to enjoy the specialty beers of Dogfish Head Brewery from Milton, Del., and Three Floyds Brewing Co. from Munster, Ind., in the company of brewers Sam Calagione of Dogfish Head and Nick Floyd of Three Floyds. The event on April 6, 9 p.m. to 2 a.m., will feature 10 special beers on draft, to be revealed at the event; five each from the two award-winning breweries. Music by Andre Williams with The Goldstars at 9:30 p.m., and Jon Langford and The Cashed Johnnies at 11 p.m. Tickets available in advance at www.bottomlounge.com or at the door if still available.

Bottom Lounge
Volcano Room & Patio
1375 W. Lake Street
Chicago, IL 60607

When: Tuesday, April 6, 2010, 9 p.m. to 2 a.m.

Price: $20 (includes first pint of beer)

Event phone number: (312) 666-6775

Event Web site: www.bottomlounge.com

Event contact: Mike Miller, Owner

The Publican beer dinner

Chef Paul Kahan and his crew present a six-course dinner paired with beers from Michigan's New Holland Brewing Co. and Colorado's New Belgium Brewing Co., including a unique "blending course" that combines beer from both breweries. "Eat with the Brewers" seating with brewery notables at 7 p.m. The full menu also be available to all other guests that evening, and includes: Kushi oysters with pine mignonette and New Holland Mad Hatter IPA; shrimp with slow toasted garlic, fried plantains and wild onions, and New Belgium Abbey Ale; artichokes and burrata and New Belgium Bier de Mars; rillettes and buckwheat crepes and New Holland Envious; grilled game and New Holland's Charkoota Rye (pictured, right) and New Belgium's La Folie; and buñuelos and New Belgium's LeFleur Trans Atlantic Kriek alongside New Holland's El Mole Ocho. Limited seats available. Reservations highly recommended!

The Publican
837 W. Fulton Market
Chicago, IL 60607

When: Friday, April 9, 2010, 7 p.m.

Price: $75 per person (plus tax and gratuity)

Event phone number: (312) 733-9555

Event Web site: www.thepublicanrestaurant.com

Event contact: Michael McAvena, beer director

Branch 27 Chimay Beer Dinner

Chef John Manion of Branch 27 presents a four-course dinner featuring a whole pig from Slagel Family Farm of Fairbury, Ill., paired with authentic Chimay Trappist beers from the Abbey of Scourment in Belgium on Wednesday, Feb. 24, at 7:30 p.m. The courses include assorted charcuterie; grilled radicchio and Brussels sprout salad, Pecorino Romano, dill and pork cracklings paired with Chimay Triple; papardelle with braised pork ragu and ricotta salata, paired with Chimay Red; porchetta, roasted garlic whipped potatoes, braised winter greens and pork jus, paired with Chimay Blue; and bacon, walnut and chocolate tarts with maple gelato. Reservations required.

Branch 27
1371 W. Chicago Avenue
Chicago, IL 60642

When: Wednesday, Feb. 24, 2010, 7:30 p.m.

Price: $60 per person

Event Phone Number: (312) 850-2700

Event Contact: Cary Michael, general manager and partner, Branch 27

Branch 27 presents a Chimay Beer Dinner

Branch 27 announces a new monthly beer dinner series to be held the last Wednesday of every month. Each dinner will feature a four-course seasonal menu prepared by executive chef John Manion and paired with four select beers from a featured brewer. The series will launch with the Chimay trappist ales of the Abbey de Scourmonton Wednesday, Feb. 24, 7:30 p.m. ($65/person). Reservations are required and can be made by calling 312-850-2700.

Branch 27
1371 W. Chicago Ave.
Chicago, IL
312-850-2700

Casa De Puros Cigar & Beer Tasting

Come to Casa De Puros Thursday, Feb. 4, 6 to 9 p.m., for complimentary beer samples with suggested cigar pairings featuring Rocky Patel Cigars. Special pricing available on cigars for event! Beers to be featured include: Anchor Old Foghorn barleywine, Hirter Morchl dark lager (platinum winner in the World Beer Championships), Great Lakes Edmund Fitzgerald porter and Dogfish Head Palo Santo Marron American brown ale.

Featured Rocky Patel Cigars include:

• ITC 10th Anniversary - honors Indian Tabac Compan, Rocky's roots in the cigar industry. It is peppery yet sweet on the palate, reminiscent of the Havanas of old. The Dogfish Head Palo Santo can stand up to this legacy.
• Rocky Patel Vintage 1990 - named to the Top 25 Cigars of the Year in Cigar Aficionado. Renowned for its elegance and balance as a medium-body cigar with a nutty, caramel essence. Try this with Hirter Morchl ... heaven.
• JAVA - mild- to medium-bodied cigar infused with the flavor of coffee, chocolate and a hint of vanilla. Great Lakes Edmund Fitzgerald will make you float away ...
• Nicarao - medium-bodied cigar comprises an all-Nicaraguan blend, including a lush Colorado wrapper that's packed with woody flavors. Pair this with the Anchor Old Foghorn Barley Wine and honor the ancient Indian Chieftan this cigar is named for.

Casa De Puros
7410 Madison Street
Forest Park, IL 60130
708-725-7180

Dogfish Head Ancient Ales dinner at The Publican

The Publican's monthly beer dinner for January features four historical brews from Delaware's Dogfish Head Brewery: Midas Touch, Chateau Jiahu, Sah'tea and Theobroma, carefully paired with the gourmet creations of chef Paul Kahan. Dogfish Head representatives Adam Lambert and Donn Bischel Jr. will lead the discussion. Since 1999, Dogfish Head has worked closely with Dr. Patrick McGovern, a molecular archeologist and one of the world's leading experts in ancient beverages, to bring ancient brewing history back to life, recreating recipes that have been found in ancient tombs and burial grounds.

The Publican Restaurant

837 W. Fulton Market

Chicago, IL 60607

When: Sunday, January 17, 2010 - 7 p.m. to 10 p.m.

Price: $45, with beer pairings available for an additional $15-$20; Reservations highly recommended

Event phone number: (312) 733-9555

Event Web site: www.thepublicanrestaurant.com

Event contact: Publican beer director Michael McAvena

The Publican beer dinner wrap-up

The Publican executive chef/proprietor Paul Kahan hosted an industry-only dinner last Tuesday, Nov. 17, with Louis Glunz Beers Inc. Paul and his team--chef de cusine Brian Huston and beer director Michael McAvena--treated us to a five-course pork and seafood feast paired with Belgian, German and American beers. Here is my take on the menu, and by all means, if you also attended this dinner, do share your thoughts in the comments section below. If you'd like to learn more about the menuing opportunities for craft and import beers, be sure to contact Jennifer at jenniferfaulk@glunzbeers.com.

Wellfleet Oysters--oysters from Wellfleet Harbor, MA, served with mignonette sauce and lemon wedges, paired with Gouden Carolus Hopsinjoor

The menu description said "clean, crisp," and that pretty much sums it up. The fresh oysters had a mild briny flavor, which was brought out by the bubbly Belgian IPA. The shallot in the mignonette sauce helped round out the flavors.

Charcuterie Plate--pork pie, wild partridge and hare terrine, head cheese, morteau sausage (smoked andouille), boudin blanc, kielbasa, lardon (and more!), pickles and mustards
Potted Rillettes--with pears and toasted sourdough
paired with Saison de Pipaix and Oud Beersel Oude Kriek

In my notes, I wrote that this plate is "a meat lover's dream"--I was clearly euphoric. Several of us at the table gushed about how much we wanted to walk back into the kitchen and hug whoever made the charcuterie. At one point, someone declared that they'd also like to swim in a vat of the rillette. There were so many potential combinations of cured meats, mustards and beer that it was hard to pick a favorite. But I have to say that I did really enjoy the savory boudin blanc with the mustard with dried cherries and the kriek, which was sort of wet-smelling and funky for a cherry lambic. I was also a fan of how the slight sweetness of this saison cut through the richness of the rillette.

Fried Clams--clams from Stonington, ME, battered and coated in crumbled salt and vinegar potato chips, celery root "fries," fried lemon rings, red onion, Parmesan and tarter sauce, paired with North Coast Le Merle Saison

Le Merle is one of my favorite saisons (and it's not even made in Belgium!). Unlike the previous saison we had with the charcuterie, this one was less on the sweet side and more on the herbaceous, barnyard side in terms of flavor. It was very cleansing with all the fried deliciousness on the plate. The beer brought out the light bitterness of the fried lemon. The crunchy yet still-juicy clams contrasted nicely with the crispness and spice of the saison. Related side note: I could have eaten the earthy-sweet celery root "fries" all night.

Potée--pork from Becker Lane Organic Farm, Dyersville, IA, toulouse sausage, pork tenderloin, pork confit, braised cabbage and turnips, horseradish aïoli, paired with Rochefort 6

This Belgian strong dark ale was kind of caramely (probably from a brewing sugar called Belgian dark candi). That sweetness, along with the robust carbonation, did a great job of cutting through the rich, stewed flavors of the pork. The beer also provided a great contrast to the braised cabbage.

Honey Gelato--with fresh pear, cocoa nibs, caramel sauce and burnt caramel streusel, paired with Weihenstephaner Vitus

This pairing was perhaps the most interesting of the evening. The Vitus, a helles (essentially a stronger version of a hefeweizen), enhanced the creamy mouthfeel of the honey gelato. You don't normally think of a light beer being "creamy," but Publican beer director Mike told our table that the mouthfeel was thanks to the suspended yeast in the beer. The slight bitterness from the cocoa nibs and the saltiness from the streusel kept this pairing from becoming too sweet.

--Lacey Griebeler


The Publican
837 W. Fulton Market
Chicago, IL 60607
312-733-9555


The Bad Apple beer dinner wrap-up

(left to right) Jim Randall, sales representative for Louis Glunz Beers Inc.; Ed Kane, on-premise manager for Louis Glunz Beers; Craig Fass, chef/partner of The Bad Apple; Mandy Franklin, partner and beer buyer of The Bad Apple; and Jennifer Faulk, marketing director of Louis Glunz Beers

The Bad Apple chef/co-owner Craig Fass hosted an industry-only dinner last Tuesday, Oct. 20, with Louis Glunz Beers Inc. Craig, a Glunz Beer Culinary Council member, put together an excellent six-course dinner that highlighted the compatibility of seasonal flavors and craft beer. Below is the menu, along with a few notes I jotted down. If you also attended this dinner, share your impressions in the comments section. And if you're interested in learning more about the menuing opportunities for craft and import beers, be sure to contact Jennifer at jenniferfaulk@glunzbeers.com.

Scallop Carpaccio--pickled shallot and radish, Petrus Aged Pale Ale mignonette, paired with Petrus Aged Pale Ale

The scallop was marinated in Petrus for four hours prior to plating. I was surprised at how well the natural sweetness of the scallop was brought out by the sour notes of the Petrus and pickled shallot. A great amuse.

Welsh Rarebit--North Coast Pranqster Ale braised pork, brioche, paired with a Black Velvet cocktail (Young's Double Chocolate Stout and Prosecco)

I love that we're seeing more beer cocktails on menus right now. The Black Velvet was on the sweeter side with the Young's Double Chocolate Stout. That sweetness, along with the cocktail's effervescence, helped cut through the richness of the braised pork and rarebit.

Graham Cracker Crusted Sweetbreads--pumpkin ravioli, candied pecan, pomegranate, paired with Southern Tier Pumking Imperial Ale

This course tasted like fall. The pumpkin filling in the ravioli was steamed with Pumking, a beer that's brewed with fresh pumpkin and pumpkin pie spices. My tablemate Jeff Collins of Binny's Lakeview compared the beer's flavors to a pumpkin biscuit. And yet, the dish had just the right amount of pumpkin and spice when paired with the beer. Loved this savory take on traditionally sweet ingredients.

Charkoota Rye Braised Rabbit--root vegetables, stone-ground mustard spaetzel, braising jus, paired with New Holland Charkoota Rye

Many beers make excellent braising liquids, and this smoked rye doppelbock is no exception. Craig explained that he also turned the rabbit into a rillette and pan-fried it. The dish was not overpowered by the smokiness of the Charkoota Rye, and it was absolutely delish with the rich braising jus.

Foie-Studded Burger Wellington--truffled fingerling potato and wild mushroom ragoût, petite salad, crispy shallot, foie gras demi-glace, paired with Gulden Draak Dark Tripel

This big tripel is unique because it's brewed with some chocolate malt instead of the traditional all-blonde malts. The Gulden Draak held its own against the strong flavors of foie and sirloin burger mix of the Wellington. The beer also helped cut through the richness of the truffled potatoes and rich foie demi-glace.

Chocolate Cherry Bread Pudding--Founders Breakfast Stout beer bread, caramelized apple, vanilla ice cream, apple cider vinegar caramel, paired with warmed Arcadia Ales Cereal Killer Barleywine and Duchesse de Bourgogne Flemish Red Ale

For this dessert, we were given two very different beer pairings. The slightly sour Duchesse de Bourgogne highlighted the Door County dried cherries in the bread and the caramelized apples, as well as the fantastic sweet-sour combo in the apple cider vinegar caramel. The Cereal Killer Barleywine, on the other hand, was complementary with the chocolaty bread pudding, and I loved that it was served warm, a great contrast to the ice cream. It was hard to pick a favorite--but given that I am a caramel addict, I'd have to go with the Flemish red for how it accented that awesome caramel.

Thanks again to Craig and The Bad Apple for hosting this event!

-- Lacey Griebeler


The Bad Apple
4300 N Lincoln Ave
Chicago, IL 60618
(773) 360-8406

Glunz Winter Beer Tasting at Binny's Lakeview

The Winter Beer Tasting at Binny's Lakeview, in partnership with Chicago's premier beer distributor Louis Glunz Beer Inc., offers samples of more than 70 limited-edition, seasonal craft and import beers, as well as the opportunity to meet representatives from such award-winning breweries as Abita, Anchor, Berghoff, Binding Brauerei, Breckenridge, Capital, Flying Dog, Great Lakes, Lindemans, O'Fallon, Samuel Smith and Wetten. Among the highlights is the premiere of Jewbelation 13 - Bar Mitzvah (pictured, right) from Shmaltz Brewing in New York, the only Hanukkah beer available in Chicagoland! A variety of holiday gift packs, many including custom glassware, will also be displayed and available for purchase. For reservations, please call (773) 935-9400.

Binny's Ivanhoe Castle & Catacombs Tasting Room
3000 N. Clark Street (between Barry and Wellington Avenues)
Chicago, IL 60657

When: Tuesday, November 10, 2009

Time: Industry and media guests only (with tickets) between 5:30 and 6:30 p.m.; general public (adults 21+) from 6:30 to 8:30 p.m.

Price: $15 for Binny's Card members; $25 nonmembers

Event Phone Number: (773) 935-9400

Event Website: www.binnys.com

Beer dinner at the Bad Apple

The Bad Apple is hosting its first public beer dinner Monday, Oct. 19 at 7 p.m. Join chef/owner Craig Fass for a fantastic evening of beer and food! The six-course beer dinner is $50 per person; call (773) 360-8406 for reservations.

An invite industry-only dinner will be hosted by the Glunz Beer Culinary Council the following night, Oct. 20 at 7 p.m. For details, contact Glunz (847) 676-9500.

Bad Apple's First Beer Dinner Menu:

Rarebit—Pranqster Ale braised pork, Swiss brioche, paired with a Black Velvet cocktail (stout and Prosecco)

Scallop Carpaccio—pickled shallot and radish salad, Petrus Aged Pale Ale mignonette, paired with Petrus Aged Pale Ale

Graham Cracker Crusted Sweetbreads—pumpkin ravioli, candied pecan, pomegranate, paired with Southern Tier Pumking Imperial Ale

Charkoota Rye Braised Rabbit—root vegetable mélange, stone-ground mustard spaetzel, braising jus, paired with New Holland Charkoota Rye

Foie-Studded Burger Wellington—truffled fingerling potato and black trumpet mushroom ragoût, petite salad, crispy shallot, foie gras demi-glace, beer pairing to be announced

Beer Bread Pudding—Founders Breakfast Stout beer bread, dried cherry and chocolate, caramelized apple, vanilla ice cream, apple cider vinegar caramel, paired with Arcadia Ales Cereal Killer Barleywine and Duchesse de Bourgogne

The Bad Apple
4300 N. Lincoln Ave.
(773) 360-8406

New Holland Beer dinner at Finnegan's

Join Finnegan's as Chef Sarah Stoiber creates another amazing meal paired with the beers of New Holland:

Reception: Ichabod Pumpkin Ale

Appetizer: Roasted Quail and Mushroom with a Garlic Crostini and Cranberry Gastrique
Beer: Golden Cap Saison

Soup: Cream of Potato and Leek with Bacon and a Apple Relish
Beer: Charkoota Rye Smoked Rye Dopple Bock

Salad: Spring Greens tossed in a Wild Cherry Vinaigrette with Candied Walnuts and a Chef Selection of Cheese
Beer: Full Circle Kolsch

Entrée: Cinnamon Dusted Venison Roulade with Carmalized Parsnips and Garlic Wilted Spinach
Beer: Dragon's Milk Barrel Aged Ale

Desert: Candied Apple and Pear Tart with Gruyere and a Pecan Carmel Sauce
Beer: Pilgrims Dole Wheat Wine

Seats are limited; call and get your seat!

Finnegan's Irish Pub
24102 w Lockport
Plainfield, IL

When: Thursday, October 29, 6:30 to 9:30 p.m.

Price: $50

Phone: 815-733-5177

Oktoberfest beer dinner

Join Sheffield's for a very special Oktoberfest Beer Dinner highlighting the beers Great Lakes Brewing Co.

The four-course meal will feature German-inspired food to welcome the Oktoberfest season.

Reception - Dortmunder Gold | A palette-stimulating lager will welcome patrons

First Course - Elliot Ness Amber Lager | Paired with a charcuterie platter consisting of sausages (smoked bratwurst, liverwurst, wild game sausage, etc.), cheeses, cornichons and pumpernickel/rye bread accompanied with Dusseldorf mustard

Second Course - Oktoberfest | Paired with German beer soup

Main Course - Grand Cru | Paired with the classic German "Choucroute" consisting of house-smoked pork loin, sauerkraut, apples and potatoes in savory juices

Dessert - Glockenspiel | Paired with warm, fresh doughnut bites with assorted dipping sauces

Conclusion Beer - Blackout Stout | Guests will receive a snifter of this Imperial Stout

Remember to call Sheffield's to reserve your spot!

Sheffield's
3258 N. Sheffield
Chicago, IL

When: Wednesday, October 14, 2009, 7 to 10 p.m.

Price: $60 per person

Phone: (773) 281-4989

The Publican beer dinner with New Holland

The Publican's monthly beer dinner for August celebrates the "Art in Fermented Form" of New Holland Brewing Co. in Holland, Mich., and debuts a loose interpretation of a biere de garde that features an elevated level of Munich malt, collaboratively brewed by chef Paul Kahan, Publican beer director Michael McAvena and New Holland's brewmasters. Chef Brian Huston's menu includes: Golden Cap paired with wood grilled cheese, market heirloom tomatoes, Calabrian chilies and extra virgin olive oil; the collaborative biere de garde paired with sand dabs, sweetbread and artichokes; Charkoota Rye paired with peaches, soba and La Quercia rossa; Blue Sunday paired with confit suckling pig with Tuscan kale, heirloom apples, guanciale and burnt caramel; and Pilgrim's Dole paired with ricotta, figs, raspberries and graham cracker.

The Publican
837 W. Fulton Market
Chicago, IL 60607

When: Sunday, August 23, 5 p.m. to 10 p.m.

Price: $45 with beer pairings available for an additional $10-$20; Reservations highly recommended

Event Phone Number: (312) 733-9555

Event Web site: www.thepublicanrestaurant.com

Event Contact: Publican beer director Michael McAvena