Category: Recipes

12 Beers of Christmas at Franklin Tap Now-12.31

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Franklin Tap
325 South Franklin
Chicago, IL 60606
(312) 212-3262
http://www.FranklinTap.com

 

Drink a Dozen, Receive a Keepsake Pint Glass

Monday, December 2 – Tuesday, December 31

Franklin Tap is holding a “12 Beers of Christmas” craft brew promotion throughout December. Now through the 31st, guests may enjoy twelve holiday-inspired beers (listed below). If the entire list is consumed by New Year’s Eve, a keepsake pint glass will be awarded. Franklin Tap will offer punch cards to those participating.

12 Beers of Christmas Menu
Revolution Brewing: Fistmas Ale $6 16oz , 6.1%
Great Lakes Brewing: Christmas Ale $6 16oz, 7.5%
Southern Tier Brewing: 2XMAS $6 16oz, 8%
Two Brothers Brewing: The More The Merrier $6 16oz, 6.9%
Brouwerij Affligem: Noel $10 12oz, 9%
Goose Island: Sixth Day $6 16oz, 8.3%
Anderson Valley Brewing: Winter Solstice $6 16oz , 6.9%
Samuel Adams: Merry Maker $7 12oz , 9%
Sierra Nevada: Celebration Ale $6 16oz, 6.8%
Three Floyds Brewing: Alpha Klaus $8 12oz, 6%
Lakefront Brewery: Holiday Spice $8 12oz, 11%
New Belgium Brewing: Frambozen $7 16oz , 6.5%

Franklin Tap is open Monday and Tuesday, 11 a.m.-10 p.m.; Wednesday through Saturday , 11 a.m.-12 a.m.

Untitled Hosts a Complimentary ‘Beaujolais Nouveau’ French Tasting Event & Unbridled French Connection 11.27

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logoUntitled
111 West Kinzie Street
Chicago, IL 60654
312-880-1501
http://unbridledblackwednesday.eventbrite.com

On Black Wednesday, Untitled will welcome the arrival of the first “new wines of the year” for an evening of French flair and live entertainment.

In honor of the French tradition, which celebrates red wine made from Gamay grapes produced in the Beaujolais region of France, guests can escape to Untitled for a complimentary French-inspired tasting event. Patrons will be greeted with light hors d’oeuvres and may clink their glasses with a “À la vôtre” as they sip on classic French samplings of wine by one of the largest wine merchants in France, Les Vins Georges Duboeuf. Guests can fill their glasses with Duboeuf’s well-known favorites like the Duboeuf Beaujolais Nouveau, Duboeuf Domaine Les Chenevieres Macon and the Vidal Fleury Cote du Rhone. To add to the ambiance, guests can enjoy a lively cabaret concert produced by Parisian Claudia Hommel’s The Cabaret Paree Ensemble.

As the magical night continues, Black Wednesday will turn Untitled into the hottest, most risqué Parisian nightclub as it welcomes the Unbridled French Connection featuring French art performances.

Beaujolais Nouveau is on November 27, 2013, and the tasting event will take place from 7:00 p.m. to 9:30 p.m. followed by Unbridled. The tasting event is complimentary, and guests are encouraged to stay for dinner and enjoy Untitled’s dinner menu and new fall specialties. Admission to Unbridled is $15, but guests can purchase advance tickets for $10 through http://unbridledblackwednesday.eventbrite.com

Pumpkin Butter Oatmeal Pie

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R166869.jpg.rendition.largestIngredients

  • 1 recipe Pastry for Double-Crust Pie
  • 1/2 cup  butter
  • 2/3 cup  regular rolled oats
  • 1/2 cup  chopped walnuts
  • 1/2 cup  dark-color corn syrup
  • 2 eggs
  • 19  ounce jar  pumpkin butter
  • 1 teaspoon  vanilla
  • 1/2 teaspoon  ground cinnamon
  • 1/4 teaspoon  ground nutmeg
  • 1/8 teaspoon  salt
  • 1 recipe Sweetened Whipped Cream or vanilla ice cream (optional)

 

Directions1.Preheat oven to 450 degrees F. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with edge of pie plate.

2.Roll the remaining dough until 1/8 inch thick. Cut into 1/2- to 3/4-inch shapes with small cookie or hors d’oeuvre cutters. Brush edge of pastry shell with water; arrange cutouts around edge of shell. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 350 degrees F.

3.Meanwhile, for filling, in a large skillet heat 1 tablespoon of the butter over low heat until melted. Cook about 3 minutes or until golden brown. Add oats and walnuts. Cook and stir for 3 to 4 minutes or until toasted; cool.

4.In a large microwave-safe bowl microwave the remaining butter on 100 percent power (high) for 30 to 45 seconds or until melted. Stir in corn syrup; whisk in eggs, pumpkin butter, vanilla, cinnamon, nutmeg, and salt. Stir in oat mixture. Pour filling into pastry shell.

5.Cover edge of pie with foil to prevent overbrowning. Bake for 45 to 50 minutes or until filling is set. Cool on a wire rack. If desired, serve with Sweetened Whipped Cream or vanilla ice cream.

Sweetened Whipped Cream
Ingredients

  • 1 cup  whipping cream
  • 2 tablespoons  sugar
  • 1/2 teaspoon  vanilla

Fall Cocktail Class at Epic 10.24

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Learn to Make Drinks in the Lounge

Thursday, October 24
6 p.m.

$25 inclusive fee

Epic’s beverage director, Michael Cristiani, will lead an interactive, Fall cocktail class in the River North restaurant’s lounge. On Thursday, October 24 at 6 p.m., participants will learn how to mix three cocktails (The Master; Naked Lady; Salted Caramel Chocolate Martini) while noshing on passed appetizers.

There is a $25 fee (includes tax and gratuity) to attend the class. Please call Epic at 312.222.4940 to make reservations.

Fall Cocktail Class at Epic 

The Master

Maestro Dobel tequila, Pama pomegranate liqueur, freshly sliced jalapeño, fresh lime juice and agave nectar

Naked Lady

Beefeater gin, orange bitters, simple syrup fresh lemon juice, mint leaves and prosecco *pictured below
Salted Caramel Chocolate Martini
Effen salted caramel vodka, Bailey’s Irish cream, Godiva chocolate liqueur


EPIC
112 W. Hubbard Street
Chicago, IL 60654
312.222.4940
EpicRestaurantChicago.com

 

La Madia’s 6th Anniversary Celebration $6 Wine & Pizza – Now through 11.3

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La Madia

La Madia

La Madia
59 West Grand Avenue
Chicago, IL 60654
(312) 329-0400
DineLaMadia.com

$6 Pizzas and $6 Wine Selections 

September 30 to November 3
11 a.m.-3 p.m.
This October, La Madia will celebrate six successful years of serving contemporary pizzas and thoughtful, Italian cuisine in River North. In honor of this accomplishment, Chef/Proprietor Jonathan Fox will offer $6 Neapolitan-inspired pizzas (regularly $12-$17) during lunch service from Monday, September 30 to Sunday, November 3.

Chef Fox’s $6 pizza selections, which will rotate weekly, include: Housemade Lamb Sausage with Fresno Peppers, Caciocavallo Cheese and Mint Pesto;Seasonal Wild Mushrooms and Smoked Mozzarella; Slagel Farm Wood Smoked Pork Belly with Tuscan Kale, Garlic, Caramelized Onion and Caciocavallo Cheese; Triple Pepperoni with Tomato Sauce and Mozzarella Cheese, finished with White Truffle Oil; Clam and Fresno Chilies, Pecorino, Garlic and Fresh Thyme. The complete menu is outlined below.

Pair your $6 pizza with a $6 glass of wine. La Madia’s ongoing “wine of the week” special offers guests a red or white glass pour for $6 (wines change weekly). The restaurant’s extensive wine list boasts 75 selections by the glass and over 300 by the bottle.

The $6 anniversary pizzas will be available daily from 11 a.m. to 3 p.m. (dine-in only; one per person). For reservations, call 312-329-0400 or visitdinelamadia.com

La Madia’s Sixth Anniversary Pizza Menu
$6 each, available daily 11 a.m.-3 p.m.
dine-in only; one per person
September 30-October 6:
Three Cheese – Mozzarella, Provolone and Pecorino with Tomato Sauce
Housemade Lamb Sausage – Fresno Peppers, Caciocavallo Cheese and Mint Pesto
Laura Chenel Goat Cheese – Melted Leeks, Garlic and Pancetta Lardons
October 7-13:
Housemade Fennel Sausage and Sweet Onions – Tomato Sauce with Mozzarella Cheese
Seasonal Wild Mushrooms and Smoked Mozzarella
La Quercia Coppa Piccante – Fire-Roasted Sweet Banana Pepper and Onions
October 14-20:
Margherita – Mozzarella di Bufala Campana, Tomato Sauce and Torn Basil
Slagel Farm Wood Smoked Pork Belly – Tuscan Kale, Garlic, Caramelized Onion, Caciocavallo Cheese
Shaved Artichoke – Reggiano Parmesan and Garlic

October 21-27:
Triple Pepperoni – Tomato Sauce and Mozzarella Cheese, finished with White Truffle Oil
Spinach – Roasted Cherry Tomatoes and Goat Cheese
Sopresatta – Fire-Roasted Fennel, Arugula, Parmesan

October 28-November 3:
Parma Classic – Mozzarella Cheese, Tomato Sauce and Prosciutto with Arugula
Taleggio and 3-Hour Roasted Grapes

Clam and Fresno Chilies – Pecorino, Garlic and Fresh Thyme