Tix Still Available for Cochon 555, Tapas Tour at Vera and Other Things That Are Happening
We'll be recapping it with a slideshow by our man Huge Galdones next week, but unless you have your face stuck in a bag of pork cracklings as you read it, that can only be a pale shadow of actually attending the wonders of Cochon 555 in person and getting to taste the remarkable things made with heritage pork by some of Chicago's finest chefs (one of whom went on to win the national competition last year, may we remind you). It's Sunday afternoon and evening, 4 p.m. for VIPs/5 p.m. for general admission, at the Four Seasons Hotel; go here to get your tickets. Other things a-happenin' follow below.
• So Saturday, if you're not at Dark Lord Day, and not at Beer1UP, and not at the Pastoral Artisan Producers Festival, why not swing by Vera for their tour of tapas? Chef Mark Mendez will show you how to make way cool tapas for your next wingding, and Liz Mendez will talk about what wines to pair with them, and you'll nosh on tapas and tipple a little and it will be awfully civilized, especially next to waiting in line for a porta-potty in Munster, Indiana. It's at noon on Saturday and it's $40; call 312-243-9770 for a reservation.
• Big Star sous chef Joseph Gleeson was injured on his bike earlier this month, and his friends are hosting a benefit for him at Bucktown bar The Charleston Sunday from 6 p.m. to 2 a.m. There will be a silent auction with goodies from restaurants including Big Star siblings Avec and Publican Quality Meats and Gleeson's previous employer, Girl & The Goat; $5 donation at the door, which gets you one drink ticket.
• Interested in the underground dining movement, but don't know where to start? Here's a crash course: Saturday night, Safari Supper will take you via bus to four different locations for a course by each of four different underground supper clubs, Tuesday Night Dinner, Sobremesa Supper Club (whose founder we wrote about some months back here), Guerrilla Smiles, and Feast & Imbibe. Check it out here. [via Zagat]