A six-course meal, all paired with Belgian beers; tickets are still available for seatings tonight. more ›

Instead of pairing cocktails with food, Chefs Paul Virant and Nathan Sears will be crafting a menu based on an all-star cocktail list. more ›

It's time our Gluten-Free readers got some love from the world of fine dining! Mity Nice, which has undergone a fairly massive renovation and no longer feels like a food court dining room, is hosting a wine dinner curated by Alpana Singh, master sommelier and Director of beverages and spirits for Lettuce Entertain You. On April 12, Mity Nice will serve a four course meal, with wine pairings, all of which will be gluten free. The cost is $55, and the menu is below. more ›

This Saturday catch a rare opportunity to see Macy’s Culinary Council’s master sommelier Andrea Robinson give a free food and wine pairing demonstration alongside chef Takashi Yagihashi. Robinson will set a foundation for the basics of food and wine pairing while Chef Yagihashi will emphasis the use of seasonal ingredients with these pairings. more ›

Pairing wine and sushi has always been a challenge. Every so often, an article will appear announcing Riesling or Gewurztraminer as the perfect wine for sushi - and every time we try to drink it, we sigh and go back to drinking sake. That all changed on Thursday night. Usagi Ya, and their wine expert Juan Guardia, invited us to a sampling that expanded our horizons. more ›

Last year at Chicago Gourmet we attended a "Pairing Cheese with Beer" seminar led by Greg Hall from Goose Island. To our surprise the last course paired dark chocolate with Goose Island's Pere Jacques. Augh. It was soooo nice. Join Vosges Haut-Chocolate and Goose Island this Friday from 7-9pm for a Chocolate and Beer Soiree. Pair Vosges Naga truffle, which has a sweet Indian curry powder, coconut and milk chocolate, with Goose Island's Sofie Belgium Style Ale, which has been aged in wine barrels with orange peel giving you hints of citrus with a creamy vanilla finish. The party is at Vosges Lincoln park storefront (951 W. Armitage Ave.) and is $30/ person, which includes 3 chocolates paired with artisan beers from Goose Island along with open bar of Goose Island 312 beer. Also receive a 10% discount off any chocolate purchase during the event. more ›

(Today we wrap up our week-long series following chef Paul Kahan as he brewed beer at New Holland Brewing and planned a menu for an August 23 beer dinner at the Publican. If you haven't already, you can go back and read part 1, part 2, part 3 and part 4) more ›

(This is Part 3 in our week-long series following the evolution of a beer dinner at the Publican, from conception to the actual dinner. IF you haven't already, read Part 1 and Part 2.) more ›

(This is the second in a series following the evolution of a beer dinner at the Publican, from conception to reality. Read Part 1 here.) more ›

“Cooking with beer is a little new for me.” To hear a chef say such a thing would be surprise enough. That the chef admitting this was Paul Kahan made me take even more notice. more ›

We're never bored with pairing beer with food. One reason for that is we seem to never exhaust the possibilities of finding surprising and unexpected pairings. This, and the $49 cost, was what attracted us to last night's beer dinner at Brasserie JO featuring selections from Van Steenberge brewery in Belgium. more ›