James Beard Foundation’s Taste America
Friday, October 26
Prime & Provisions & Builders BLDG - 222 North LaSalle
Zombie Quinceañera featuring El Buho Mezcal
Wednesday, October 31 @ Mi Tocaya
Celebrate Halloween with Mi Tocaya! We will be open for with regular service hours from 5-10pm and will remain open from 10pm-12am for drinks and music from DJ M-Dok. In addition to the regular menu, Chef Dávila will also be serving up some specials featuring offal including Tacos de Tripa; Hígado Encebollado and Cesadillas. Spooky desserts, courtesy of Mindy Segal, will also be available.
Beverage Director Ulises Martinez is also creating 4 themed cocktails featuring El Buho Mezcal in addition to the regular cocktail menu. Special drinks include a BOOOOzy Gelatina; A Sangre Fría (a stirred cocktail) and Out Cold Punch as well as a new draft cocktail. Costumes are strongly encouraged and the team from El Buho Mezcal will be running a costume contest with a swag bag prize for the winner.
Cocktail Pop-Up with Baguette & Butter
Friday, November 2 @ Mi Tocaya
Join Amanda McLemore, founder of Baguette & Butter to celebrate Dia De Los Muertos at Mi Tocaya Antojeria. Toast to five custom cocktails made with Peltón de la Muerte Mezcal, local produce from Logan Square Farmer's Market, and Chef Diana Davila's nostalgic cuisine inspired by her family in Mexico.
Día de los Muertos: Love Never Dies Ball
Saturday, November 3
National Museum of Mexican Art - 1852 W 19th St
The National Museum of Mexican Art’s Auxiliary Board cordially invites you to join us for a special celebration that honors life and the spirits of los muertos.Enjoy a spectacular fall event with live music, delicious culinary treats, beer and cocktails, and a chance to win exciting prizes, all in support of the Museum’s programs.
Tour de Steak
Wednesday, November 7
GT Prime Steakhouse - 707 N Wells St
GT Prime presents Tour de Steak, an inaugural evening where guests will embark on a tour of steaks from around the world. The menu features individually curated courses by highly decorated chefs from Chicago with beverage pairings:
1st Course/Japan - Grant Achatz, Alinea
2nd Course/Mexico - Diana Davila, Mi Tocaya
3rd Course/Italy - Tony Mantuano, Spiaggia
4th Course/Argentina - John Manion, El Che Bar
5th Course/America - Andrew Pingul/Giuseppe Tentori, GT Prime Steakhouse
Beverage Pairings - Ken Fredrickson, MS, Tenzing Wine & Spirits
The cost of the ticket is $225 which includes tax, gratuity & a portion of all proceeds will go to University of Chicago Cancer Research Foundation.